Winter season is great in terms of loads of variety in vegetables. You get spinach,fenugreek,springonions,dil leaves and lot more and I love it. So many options of eating healthy and clean eating.
These days I make sure to eat one green everyday in any form either curry or mixing in rice or stuff in paratha/flatbread. Good part is my son started loving their combinations, I am cooking. Keep an eye to find lots of new recipes on the blog in december.
I saw this
recipe in a magazine given by Tarla Dalal. I liked itJ. My husband need rice in lunch time
otherwise he feels sleepy(Well this has been in the past :P). And this is very quick to make in the morning.
Now a days this is also a favourite rice recipe to my son. My daughter too indulges with her tiny fingers
Ingredients: Sufficient For two
People
1 Cup long
grained rice
3-5
Peppercorns
1” Cinnamon
2-3 Cloves
1 Black
cardamom
1 small
sized onion chopped finely
1.5 Cup
fresh fenugreek leaves chopped finely
¼ tsp
turmeric powder
Salt as per
taste
Oil for
cooking
Method: Soak the rice for 15 min and keep
aside.
Heat the oil in a pan and add peppercorns, cinnamon,cloves and cardamom.
Saute it for a min. Now add onion and fry until it becomes golden brown in
color. To this add chopped fenugreek/methi leaves and turmeric powder. Cook this for
2-3 min.
Drain all
the water from the rice and add it to the masala/spices/tempering we prepared. Stir it for a while. Add 2.5-3 cups
of water and cover the lid to cook. Adjust salt as per taste. You can cook this
in pressure cooker as well.
You can add
corn also. Since I don’t like that much so I opted out.