Inspiration can come from anywhere - source unknown.
I don't know where I had read this line but it is so true. I was familiar with the dish Aloo Methi (Potato and fenugreek leaves side dish), I was familiar with aloo paratha, methi paratha. I had no idea that people make aloo methi paratha as a different dish altogether. I was watching a show and in that they serve aloo methi paratha for breakfast. The moment I saw that, this idea came and since I had the main ingredients on hand, I converted it as a rice dish. I might not know rocket science but I can make rice out of anything and everything that is vegetarian. This was delicious. The bunch of fenugreek leaves I used was small. Unless it is huge, you can actually use two bunches to enhance the flavor of methi or fenugreek.
One Year Back - Pumpkin Chocolate Bread
Two Years Back - Vegan Sourdough Chocolate Cake with peanut butter glaze
Three Years Back - Sourdough Pumpkin Spice CakeIngredients:
Rice - 1 1/2 cups
Potatoes - 2 medium sliced into long thin slices (like french fries cut)
Red Onion - 2 medium sliced thin
Fenugreek leaves - 1 bunch cleaned and leaf and tender stem chopped (Or you could use any other greens of your choice)
Oil - 3 TBSP
Ginger - 1" piece peeled and grated
Cumin seeds - 1 tsp
Cashews - 3 TBSP
Salt - to taste
Red Chilli powder - 1 1/2 tsp (Or to taste)
Cumin powder - 1/2 tsp
Amchoor powder / Dry mango powder - 1 tsp
Turmeric - a generous pinch
Sugar - 1 TBSP
Method:
Wash and rinse the rice. Cook and cool. Fluff with a fork to separate the grains and spread it on a plate. In a pan, heat oil. When hot, add cumin seeds. When they splutter, add ginger followed by cashews. When the cashews turn a little golden, add onions. Sprinkle some salt, turmeric and let it cook. When onions are almost cooked, add potatoes and mix well. Cover a lid and let the potatoes cook till soft but not mushy (5 - 8 minutes based on your pan and how big you have cut them). Keep an eye on it since they will they stick to the pan and burn easily. When potatoes are tender, add the fenugreek leaves. Mix well. Now, add the red chilli powder, sugar, cumin powder, amchoor powder and give it another mix. Greens should cook in less than 5 minutes. When they have wilted, add the cooled rice and mix well. Check for salt and adjust if needed. Cover with a lid and lower the flame to the lowest and let it sit untouched for 4 - 5 minutes. Turn off the heat. Serve as is or with a bowl of yogurt.
Enjoy.
I don't know where I had read this line but it is so true. I was familiar with the dish Aloo Methi (Potato and fenugreek leaves side dish), I was familiar with aloo paratha, methi paratha. I had no idea that people make aloo methi paratha as a different dish altogether. I was watching a show and in that they serve aloo methi paratha for breakfast. The moment I saw that, this idea came and since I had the main ingredients on hand, I converted it as a rice dish. I might not know rocket science but I can make rice out of anything and everything that is vegetarian. This was delicious. The bunch of fenugreek leaves I used was small. Unless it is huge, you can actually use two bunches to enhance the flavor of methi or fenugreek.
Two Years Back - Vegan Sourdough Chocolate Cake with peanut butter glaze
Three Years Back - Sourdough Pumpkin Spice CakeIngredients:
Rice - 1 1/2 cups
Potatoes - 2 medium sliced into long thin slices (like french fries cut)
Red Onion - 2 medium sliced thin
Fenugreek leaves - 1 bunch cleaned and leaf and tender stem chopped (Or you could use any other greens of your choice)
Oil - 3 TBSP
Ginger - 1" piece peeled and grated
Cumin seeds - 1 tsp
Cashews - 3 TBSP
Salt - to taste
Red Chilli powder - 1 1/2 tsp (Or to taste)
Cumin powder - 1/2 tsp
Amchoor powder / Dry mango powder - 1 tsp
Turmeric - a generous pinch
Sugar - 1 TBSP
Method:
Wash and rinse the rice. Cook and cool. Fluff with a fork to separate the grains and spread it on a plate. In a pan, heat oil. When hot, add cumin seeds. When they splutter, add ginger followed by cashews. When the cashews turn a little golden, add onions. Sprinkle some salt, turmeric and let it cook. When onions are almost cooked, add potatoes and mix well. Cover a lid and let the potatoes cook till soft but not mushy (5 - 8 minutes based on your pan and how big you have cut them). Keep an eye on it since they will they stick to the pan and burn easily. When potatoes are tender, add the fenugreek leaves. Mix well. Now, add the red chilli powder, sugar, cumin powder, amchoor powder and give it another mix. Greens should cook in less than 5 minutes. When they have wilted, add the cooled rice and mix well. Check for salt and adjust if needed. Cover with a lid and lower the flame to the lowest and let it sit untouched for 4 - 5 minutes. Turn off the heat. Serve as is or with a bowl of yogurt.
Enjoy.
That's a new innovation...
ReplyDeletethat's a gud idea!! who says that vegetarians can't have varieties in their meals.. wud luv to have this linked to my event
ReplyDeleteOngoing Event-Back 2 School
This is a very flavorfull combination. Good one :)
ReplyDeleteExcellent and mouthwatering dish... Pics look delicious.
ReplyDelete