#SpinachRice : Green leafy vegetables are good source of fiber and iron. #Spinach [ kodi pasalai ] is very rich in Vitamin A, Vitamin C, Vitamin B 6 and Vitamin B 12. It has minerals like Calcium, iron, magnesium and potassium. But the leaves have to be cooked very quickly or eaten raw to get the nutrients.
Here comes the recipe.
Ingredients :
1/2 cup Basmati Rice or Raw Rice
1 Onion, chop nicely
8 - 10 cloves Garlic, chop nicely
1/2 Tsp Red chilly powder [ I used avakkai urugai chilly-oil mix ]
1/2 cup Spinach chopped nicely
1/2 cup Mushroom chopped very nicely [ optional ]
3/4 Tsp Salt
1 cup Water.
To Temper :
3 Bay leaves
4 Cloves
3 Cardamom
1/2 Tsp Cumin
4 Tsp Gingelly oil [ til / sesame oil ]
Coriander leaves to garnish
Method :
Wash and soak rice in water.
Heat a kadai over slow flame with 4 Tsp of gingelly oil.
When heated up splutter cumin and then add cloves, cardamom and bay leaves.
Then add garlic and onion.
Saute for 3 minutes or until onion becomes pale pink color.
Drain water completely from rice and add into the kadai.
Keep the flame at high.
Stir well until the rice turns bright white color.
Transfer into a pressure cooker.
Add water, avakkai urugai chilly-oil mix and salt.
Mix well and close the lid with weight on.
Heat at 800 on an induction stove for a whistle.
Reduce the temperature to 120 and cook for 5 minutes.
Open the cooker after the steam has completely subsided.
Now add spinach and mushroom and delicately mix with a ladle.
Take care not to mash the rice.
Close the lid with weight on and keep on the induction stove at 120.
Cook for 2 minutes.
Open after 2 minutes.
Now the tasty Spinach rice is ready. Garnish with coriander leaves.
Enjoy hot spinach rice with thayir pachadi or with any kara curry.
Here served with Maangai Pachadi and Colacasia Kara Curry.
Some more recipes you might like to try :
Here comes the recipe.
Ingredients :
1/2 cup Basmati Rice or Raw Rice
1 Onion, chop nicely
8 - 10 cloves Garlic, chop nicely
1/2 Tsp Red chilly powder [ I used avakkai urugai chilly-oil mix ]
1/2 cup Spinach chopped nicely
1/2 cup Mushroom chopped very nicely [ optional ]
3/4 Tsp Salt
1 cup Water.
To Temper :
3 Bay leaves
4 Cloves
3 Cardamom
1/2 Tsp Cumin
4 Tsp Gingelly oil [ til / sesame oil ]
Coriander leaves to garnish
Method :
Wash and soak rice in water.
Heat a kadai over slow flame with 4 Tsp of gingelly oil.
When heated up splutter cumin and then add cloves, cardamom and bay leaves.
Then add garlic and onion.
Saute for 3 minutes or until onion becomes pale pink color.
Drain water completely from rice and add into the kadai.
Keep the flame at high.
Stir well until the rice turns bright white color.
Transfer into a pressure cooker.
Add water, avakkai urugai chilly-oil mix and salt.
Mix well and close the lid with weight on.
Heat at 800 on an induction stove for a whistle.
Reduce the temperature to 120 and cook for 5 minutes.
Open the cooker after the steam has completely subsided.
Now add spinach and mushroom and delicately mix with a ladle.
Take care not to mash the rice.
Close the lid with weight on and keep on the induction stove at 120.
Cook for 2 minutes.
Open after 2 minutes.
Now the tasty Spinach rice is ready. Garnish with coriander leaves.
Enjoy hot spinach rice with thayir pachadi or with any kara curry.
Here served with Maangai Pachadi and Colacasia Kara Curry.
Some more recipes you might like to try :
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