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.
Ingredients
Boiled Rice-1cup
Vendhayam/Methi seeds-2tablespoons
Garlic-12cloves
Ginger-2"piece
Onion-1
Tomato-1
Green chilly-1
Red Chilly-2
Chilly powder-1teaspoon
Turmeric powder-1/8teaspoon
Mustard seeds-1/2teaspoon
Cumin seeds-1teaspoon
Salt
Oil

Method
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.

5 comments:

  1. Delicious and lovely looking methi raice. Amazing preparation.
    Deepa

    ReplyDelete
  2. Very happy seeing you here again dear.
    How is the precious little one?

    ReplyDelete

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