Tuesday, May 26, 2009
Methi Rice and Aloo Dum
Do your kids like greens ? At least mine don't. And I can't blame them ! I used to hate greens (any saag) as a kid. But as I have grown older I have fallen in love with Methi. I hate bitter stuff too - but somehow methi leaves have an unique flavor and is a treat for me.
Since the methi leaves take a long time to clean, I don't make this dish that often. But when my Mom or Mother in law are around, we get treated to such simple pleasures regularly. My daughter loves sorting and cleaning these leaves with my Mom or mother-in-law, so it turns out to be nice grandma-grand kid bonding time too..
Here is a simple and quick dish to enjoy - absolute comfort food. Also its satvik food - can be eaten on pooja days too!
Sowmya this goes to you for your Cooking with Greens event.
Also sending this to Monthly Mingle - Ravishing Rice event at Edible Garden.
Rice 1 cup
1 bunch of Methi leaves of cleaned well
2-3 Green chillies
1 tea spoon methi seeds
2 table spoon of Mustard Oil
a pinch of turmeric powder
Salt to taste
Cook rice such that grains are separate. Use left over rice if you have any.
Heat oil and add methi seeds and the green chilies.
When they start spluttering, add methi leaves and salt and turmeric powder. Fry for 2-3 minutes. Add rice and salt. Mix well and serve hot.
1. I used to scrimp on the oil and always complained that my methi rice didn't taste like my Mom's. My mom said the methi leaves need to be fried nicely in oil to get the perfect flavor.
2. Dont add too many spices to this dish. Less is more here. The flavor of the methi leaves is delicate and too many spices overpower it.
7-8 small Potatoes boiled and each potato cut into 4 pieces
3 to 4 large Tomatoes - grated
1 tea spoon Chili powder
1 tea spoon cumin seeds
1/2 tea spoon of Turmeric powder
1 tea spoon of Garam Masala
Salt to taste
2 table spoon of Oil
2 cups of warm water
Heat Oil in a pan and add cumin seeds.
When the seeds start sputtering, add tomatoes and salt and turmeric powder and chili powder. Fry the tomatoes until the oil leaves the sides. Do this on low fire or the tomatoes burn.
Then add the potatoes and add salt and garam masala and fry for 3-4 minutes.
Add 1 cup of warm water and cook on low fire for 5 minutes. Adjust the gravy consistency as required.
Serve fresh with methi rice.
I love my Aloo to be spicy and watery! You choose yours!