Mint Rice

     Nowadays its like hard days to manage both office and home parallely. Due to that, i felt am completely out of this blogging world. Since it been more than a week month, just to placing my attendance, am going to post this rice recipe, which is an another looted recipe from my lunch mate box (!) Yes, this is her mom's all time best recipe which i tasted so far. Its been very loooooooong time i got this recipe from her mom and the time came for me to prepare only on last month which is a big delay and only now i got the time to post it here (Again a delay). Rather naming this dish as "Mint Rice", i should call it as "Mint Rice in Delay" :P Here is the recipe for your views..........

ALL YOU NEED:

Basmathi Rice	1 cup
Chopped Onion	2 Nos.
Ginger Garlic Paste	1 1/2 spoon
Green chilly	3 Nos.
Mint Leaf	1 bunch
Coconut	2 Pieces
Ghee/Oil	3 spoons
Salt	To Taste

METHOD:
     Heat a pan with spoon of oil. Do the sauting of Mint leaf by adding pinch of salt. Allow it cool and Grind it to a fine paste along with 2 pieces of coconut. Keep it aside. Heat 3 spoons of oil in a pressure pan, add chopped onion and green chilly. Do fine sauting, now add ginger garlic paste and the grinded mixture. Do fine sauting, until the raw smell goes off. Now pour 1 1/2 cups of water. Once it comes to boil, add 2 cups of basmathi rice and add required salt. Close the pan with lid partially. DONOT put the whistle/weight. Wait for 5 mins. Now open the lid, do soft stir. Now close the pan completely without whistle/weight. Place the flame in simmer for 10 mins and Switch it off.

Note: I added some channa dhall just to skip the plain mint taste.

♬ Sangeetha♡Nambi ♬

Simple Tomato Rice

     By default, on all my weekend, will be in confused mental state on what to be prepared for my Breakfast and Lunch time. If its my lazy weekend and my lil one was away from me, OMG ! totally will become a mental for sure :) The main my savior or remedy will be this easy, breezy, comforting rice bowl. Actually its a looted recipe from my H - grand ma's recipe. Noone can beat her taste including me. Mostly she use to prepare this for our breakfast but i loved to try this for my lunch time with a combo of onion raitha and Onion Pakoda. Even tried it on a weekend and here comes the procedure along with the clicks.

ALL YOU NEED:

Basmathi Rice	2 Cups
Chopped Onion	2 Nos.
Chopped Tomato	3 Nos.
Coriander Leaf	3 Twigs
Green chilly	5 Nos.
Fennel Seeds	1 spoon
Curry Leaf	1 Twig
Mint Leaf	Handful
Cinnamon	1 inch
Mustard	1 spoon
Ginger	1 1/2 inch
Garlic	1 Bulb
Cloves	5 Nos.
Ghee	2 spoons
Salt	To Taste
Oil	1 spoon

METHOD:
     Heat a spoon of oil and 2 spoons of ghee in a pressure pan. Once done, add mustard, when it splutters, add chopped onion, green chilly, cinnamon, cloves, fennel seeds, chopped garlic, chopped ginger, curry leaf, corainder leaf, mint leaf, do fine sauting by adding pinch of salt. Now add on turmeric powder, tomato, saute it again until oil oozes out. Now add the soaked rice and add 2 1/2 cups of water, adjust with salt. Now, partially close the pan, once rice comes to boil, let be in full flame for 3 mins. Now, close the pan completely, put on the weight. Keep the flame in simmer for 10 mins. Once done, serve hot with onion raitha.

Note: Can also add some bean or vegetables along with rice, if needed.

♬ Sangeetha♡Nambi ♬

Lady's Finger Curry

     This is my mom's curry. Since the preparation time is minimal whenever she feels bored of cooking or need to prepare an immediate lun, she will blindly prepare this for our lunch time with plain pappad. You know how it will taste with hot steamed rice.. OMG ! I have no words... I should say this should be in our "Savior" list which can be prepared in very minimal period. Heres the minimal lunch curry for your views....

ALL YOU NEED:

Lady's finger	1/4 kg
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Grated Coconut	1/4 cup
Coriander Leaf	2 Twigs
Tamarind Syrup	1/4 cup
Curry Leaf	1 Twigs
Green chilly	4 Nos.
Mustard	1 spoon
Oil	2 spoons
Salt	To Taste

METHOD:

     Make a thin slices of Lady's finger. Let it sit for a while. Keep a pan, heat a spoon of oil, add mustard, once it splutters, add chopped onion and pinch of salt, do a saute. Now add on chopped tomato, slited green chilly, curry leaf, turmeric powder and coriander leaf. Do a fine sauting and now add on the sliced lady's finger and add a cup of water and the tamarind syrup, allow it to boil until its get cooked and adjust with salt. Now add on the grated coconut, let it boil until it mix well with the mixture. Put off the flame. Now serve hot with steamed rice and pappad.

Note: If it is not much spicy, add a pinch of chilly powder which is optional.

♬ Sangeetha♡Nambi ♬