I keep experimenting with varieties of flavoured rice, most of time I haven't failed. Fresh ingredients, flavours put me on, artificial isn't my favourite.... neither flavour nor people. I do store artificial colours & flavouring agents in refrigerator, hardly use them.... not unless required. The above rice plate is extremely nutritious I felt, we need not do any research to make this statement. I prepared it on a day when cooking was less, simple.
I feel something need be added to spinach to suit our family's tastebud. I kept thinking what can it be. A bunch of coriander leaves was resting in refrigerator needed to be used at earliest, I felt like "eureka, I have found it!" Fresh Coriander is an extremely loved herb of mine, to that I have added another favourite of mine, my home grown Culantro leaves / bilati dhonepata. You can now well imagine how flavourful, healthy could be this rice main PALAK DHONEPATA RICE.
Be it preparing vegetarian main or side, I have to plan the platter I serve my men. They are less fond of vegetarian food, I was too but in the past few years I am enjoying those vegetarian recipes my family is preparing for ages. However, I can't have vegetarian food continuously. Last Saturday, I cooked my family dishes, there had to be more of dishes my men would enjoy. If they get meat, egg, fish, they will eat the vegetarian dishes. You all know how poor I am in mathematics, but I manage my kitchen pretty well. The husband thinks I am disorganised, I accept but few can cook ten items for hours, then set out for attending an event even if they have help. Cristine indeed is great help, I only cook but she arranges everything, wraps up too. Why do I take hassle one day of week? So that on a Monday morning I only have to prepare chapatis fresh, just reheat the veggies to be packed. Once done, the junior most says there is no school today. That is why I call it a weird creature.
Food wrapping is an important part of setting up lunch box, remember people would be eating it hours later. Now what? This lady, Cristine have to eat his share of chapati, reheating. I have to set out for Indian neighbourhood both today & tomorrow, Cristine would make some fresh porotas for lunch.
Did you notice I am writing, romancing, day dreaming less in blog, not cooking less. I will go public with the reason sooner. Remember one thing, spending time in kitchen never causes me irritation. Last Saturday evening, friends found me tired in the venue which was natural after good amount of cooking. I usually relax on Saturday evenings until Sunday. Thereafter, the week is for experimenting with simple bakes & sweets, dishes that are not family's. I am okay with extra sweat on Saturdays. I have to change routine if we have invitations for Saturday Lunch like next week we have. What I do is cook few dishes on Friday evening, don't cook till Monday evening. This routine works good for me. BTW, the yummy, healthy, vegetarian rice main PALAK DHONEPATA RICE should suit you. I kept chicken curry, fulkopi+aloor dalna, shorshe+lanka bata diye begun jhol on side to choose from. However, I felt this rice dish is meal in itself that can be paired with pickle, raita.
INGREDIENTS :
BASMATI RICE : 1 COFFEE MUG SERVES 4 OF US
SPINACH LEAF : A BUNCH
CORIANDER LEAF : A SPRIG
CULANTRO LEAF : 2-3 [GIVEN IT'S RARITY, YOU CAN SKIP IT, IT IMPARTS FLAVOUR]
SLICED ONION : 1MEDIUM TEA CUP
GREEN CHILLI : 2-3
MINCED GARLIC : 1TBSP
MINCED GINGER : 1TSP
CRUSHED BLACK PEPPER : 1TSP
CHAAT MASALA : 1TSP
LEMON JUICE : 4-5TBSP
SALT : AS REQUIRED
OIL : 3-4 TBSP
PROCEDURE :
Let us wash, cook rice in enough water until 70% done, pass it through colander. Keep that way for half an hour, let all the water drain away. I think I used left over rice on that day.
Wash green chillies, spinach leaves, coriander, culantro leaves discarding root ends. Take them in blender, blend to paste.
Peel, wash one big onion, slice. Peel few cloves of garlic, one finger length ginger, wash, mince.
Heat oil in wok, add minced garlic, ginger. Stir for half a minute.
Add sliced onions, stir fry at low heat for a minute. Let them turn just golden brown.
Add green paste, stir for 2 minutes, the raw smell has to go off in a Bengali home.
Add chaat masala, salt, stir further for a minute at medium heat.
Add crushed black pepper, fold in well.
That is Cristine's soft, supple, fair palms.... not worn out like maam's who is holding ladle.
Add rice slowly, Keep folding in gently, it is not Chinese Stir fry.... Oh! What a skill that is.
Fold in well all of rice gently at medium heat for 3-4 minutes.
Serve it fresh and hot with a side of your choice or have just with raita & pickle.
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