NUTRITIOUS CURRY LEAVES RICE
Curry leaves are supposed to be very healthy and full of nutritious components. Instead of adding curry leaves to sambar, rasam and all (people tend to pick them up and set aside while eating) it is better to make it a variety rice, thogaiyal, chutney etc so that the leaves will be consumed fully and that too in good quantity.Here you go with a Variety Rice, CURRY LEAVES RICE.
PROCEDURE:
1.Cook rice with less water so that it will be loose and allow it to cool.
2.Take a cup full of curry leaves, wash them well and saute a while till they give good aroma.
3.Grind in a mixie jar, the leaves, one tsp of tamarind paste, one or two tbsn of MPP, half a tsp of turmeric powder and salt to taste.
4.Grind them adding quarter cup of water.
5.Place a kadai on stove, pour 2 tsp of ghee, fry some cashew bits and keep aside.
6.Then add 2 tsp of ginglee oil and pour the curry leaves ground to it, keep the flame low and saute well.
7.Now add the cooked rice to the gravy and slowly stir so that the rice does not break.
8.Add the cashew fried to it and add half a tsp of asafoetida and close.
9.Allow the rice to cool a bit, if eaten hot it will be a little sticky.
10.Enjoy with a handful of chips or fryms.
Curry leaves are supposed to be very healthy and full of nutritious components. Instead of adding curry leaves to sambar, rasam and all (people tend to pick them up and set aside while eating) it is better to make it a variety rice, thogaiyal, chutney etc so that the leaves will be consumed fully and that too in good quantity.Here you go with a Variety Rice, CURRY LEAVES RICE.
PROCEDURE:
1.Cook rice with less water so that it will be loose and allow it to cool.
2.Take a cup full of curry leaves, wash them well and saute a while till they give good aroma.
3.Grind in a mixie jar, the leaves, one tsp of tamarind paste, one or two tbsn of MPP, half a tsp of turmeric powder and salt to taste.
4.Grind them adding quarter cup of water.
5.Place a kadai on stove, pour 2 tsp of ghee, fry some cashew bits and keep aside.
6.Then add 2 tsp of ginglee oil and pour the curry leaves ground to it, keep the flame low and saute well.
7.Now add the cooked rice to the gravy and slowly stir so that the rice does not break.
8.Add the cashew fried to it and add half a tsp of asafoetida and close.
9.Allow the rice to cool a bit, if eaten hot it will be a little sticky.
10.Enjoy with a handful of chips or fryms.
No comments:
Post a Comment