BM # 19 Day 1
For the last week of this BM , I shall make meals which shall be cooked in almost 30 minutes, may be less!! Cooking
requires a little bit of planning and it is done in a jiffy.I normally work
with 3 burners at one go.The microwave and the kettle help in reducing the
day…I have a typical Sindhi winter lunch. Winters is the time when we have loads
of fresh green garlic and fenugreek, so we make these absolutely delicious
rice. They just need a raita or curd to go along but all Sindhi’s are very fond
of potatoes, so its kind of a ritual to make them. I also made some karonda stir
fry. These are little berries, which are tangy and used in pickles.To know more
on karonda check here. Chaas, papad and pickle accompany the wonderful meal.
¼ cup....... fresh
methi leaves chopped / kasoori methi*
¼ cup....... frozen
¼ tsp......... turmeric pwd
Add mustard seeds.
Add garlic,let it turn golden.
Add green chilly and methi leaves.Let them wilt.
,peas, and spices.
water and transfer to rice cooker.
drop of oil in a pan add karondas , and one or two whole green chilly.
salt and cover and cook for about 5 minutes.
Wash rice, put the kettle to boil.prepare the tempering for rice and transfer to rice cooker. The tempering shall take about 10 minutes, since you have to prepare fresh methi.
*we use kasoori methi and dry garlic in summers for the same rice.
also fresh green peas can be used in season.
while the rice is being cooked, make the potatoes and the karonda stir fry.
The potatoes are going to be cooked on slow fire , so in the mean time chaas and papad can be made.
The rice shall take about 20 minutes and in the meantime potatoes will be done too.
Your lunch is ready!!
Labels: Blogging Marathon, Condiments, Rice, Side Dish, Sindhi Cuisine