Recipes from an Indian kitchen with a focus on Andhra cuisine
Names of Indian Spices
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Monday, April 11, 2016
1 cup rice (uncooked)
1 to 1.5 tbsp oil
half of a star anise or few petals
2 green cardamoms
1 small cinnamon stick
¼ tsp cumin or shahi jeera
1 small bay leaf
2 cups palak / spinach (tightly packed about 100 grams leaves)
2 to 3 green chilies sliced
1 tsp ginger garlic paste or 2 garlic cloves
1 onion sliced
1carrot or any veggies
½ to ¾ garam masala
salt as needed
10 to 12 pudina/mint leaves
lemon juice as needed
Cook rice and cool completely.
Wash palak thoroughly in ample water. Drain completely.
Add them to a blender and puree.
Heat a pan with oil, add spices and saute for a min.
Fry ginger garlic paste until the raw smell vanishes.
Add onion and fry until golden. Add veggies and saute until they are tender. If needed sprinkle some water and cook.
Sprinkle garam masala, salt and turmeric.
Add palak puree and saute until the raw smell goes off.
Add mint leaves and saute for a min or two. Switch off the stove.
Add cooled rice, squeeze in the lemon juice.
Mix everything well.
Serve hot or warm.
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