Sunday, February 9, 2014

Vendhaya Sadham/Methi Rice

 Like my previous post, this is also a special recipe for New Mom's! Vendhayam/Methi is very good source of milk supply, so as garlic. Both of these are incorporated in this recipe and its quick and easy to make as well.
Boiled Rice-1cup
Vendhayam/Methi seeds-2tablespoons
Green chilly-1
Red Chilly-2
Chilly powder-1teaspoon
Turmeric powder-1/8teaspoon
Mustard seeds-1/2teaspoon
Cumin seeds-1teaspoon

Wash and soak the methi seeds/vendhayam over night or at least 8 hours.
Wash and soak the rice for 1/2hour.
Chop the onions-green chilly-tomato-ginger and garlic into small pieces.
Heat oil in a pressure cooker, add the mustard seeds and cumin seeds, let them splutter. Now reduce the heat and the soaked, drained methi seeds/vendhyam. Sauté carefully
Then add chopped onion-g.chilli-garlic and ginger. Fry for few minutes or till the onions&garlic turn golden in color.
Now add the tomato.
Once the tomato becomes soft, add the turmeric n chilly powder, give a quick stir, add the rice with enough water. [We add 21/4cup water for 1 cup of rice. Be careful, rice should not become mushy]
Cook for 2 whistles on medium heat. Let the pressure cool down, open the cooker, fluff the rice with fork.
Tasty n healthy rice is ready to serve.
Serve hot with generous amount of ghee drizzled on the rice with your favorite side dish. We had it with broccoli stir-fry.


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