MY STYLE PUMPKIN RICE

 SOME MONDAYS I WISH TO SHARE A SIMPLE RECIPE!

It is my pleasure to write a blogpost, not lengthy recipes always. Our mood hardly would stay the same always. I personally require an elevated mood, the willingness to perform. I know this is a luxury that we cannot afford at workplace. I do not understand the terms "mental stress", thereafter an extreme step called "suicide" related to the workplace. Why would such a situation occur, bosses are also human beings. These are all new developments, the more the world is progressing, more such problems are seen. I think of these because it is the time to brief the son about the pros and cons at the work place, that he need not worry and be happy, that his life is precious. I can see his father enjoys going to his work place.

I DO NOT REQUIRE TO HAVE THE RIGHT MOOD TO EAT!

Even when I am not in the right mood, I eat. These days I am not clicking my food plates much, today I did. My first meal today had been good amount of vegetables, oats, beaten rice  cooked together. 

I like oatmeal in cakes and beaten together with eggs to make an oats omelette. The moment I add water to oats, it seems tasteless to me. But I like oats with yogurt and fruits. I do not have breakfasts, do not need that regular, also I am unable to have unsweetened yogurt every day. Saturdays & Sundays, I eat uncountable times. I planned  to have a light first meal today, couldn't, neither clicked the watermelon pieces I had thereafter. I clicked a few food platings from last Saturday and yesterday, would share soon in public.

WHAT IS MY STYLE PUMPKIN RICE?

About 15-20 days back, I had chicken-potato soup and pumpkin rice at the Hougang Mall.

I loved the chicken soup, found the pumpkin rice smelly, did not get the source of the smell. I usually like chicken or mutton meat broth  but the smell was from something else. Back home, I decided to cook a pumpkin rice.  Last to last weekend I cooked it but the rice seemed messy, it tasted good. Last Saturday, I cooked it again, I was eager to blog about it. I used long grained Basmati Rice for the recipe, the food court's was made with small grained rice which was not the island's favourite fragrant sticky rice.

A Bengali Home's Pumpkin Rice means it would be eaten the Bengali way with fries & fritters. While many Bengali Homes like their pilaf with meat & fish curries, we enjoy pilaf with fries, precisely fish fries. I got home Ilish / Hilsa fish, had the vegan, gluten-free MY STYLE PUMPKIN RICE with pointed gourd fries and Hilsa fish fries. It was good. You can cook this nutritious bowl any day of the week using few ingredients always present in your pantry.

INGREDIENTS :

YOUR CHOICE OF COOKED RICE : 2-3 COFFEE MUGS

BOILED PUMPKIN : 2 COFFEE MUGS

CHOPPED GREEN CHILLI : 2 TSP

RED CHILLI FLAKES : 1/2 TSP

CHOPPED FRESH CORIANDER : 2-3 TBSP

TURMERIC POWDER : 1/2 TSP

CUMIN SEED : 1/4 TSP

SALT : AS REQUIRED

OIL : 2 TBSP

PROCEDURE :

You can cook the rice fresh or use refrigerated day old cooked rice. In the case of the latter, take the rice out an hour before the cooking.

Peel and wash the pumpkin, cut into smaller cubes and boil. Drain the excess water but don't squeeze entirely the water present in the boiled vegetable. 

Mash the boiled pumpkin. Chop, wash the green chillies, coriander leaves.

Heat the oil in a pan, temper with the cumin seeds. Add the chopped green chillies and the turmeric powder. Stir and add the boiled and mashed pumpkin.

Add the required amount of salt, stir cook at medium heat for 3-4 minutes. Add the rice and the coriander leaves. Use two ladles to incorporate the rice well in the freshly made pumpkin sauce. Switch off the gas stove.

Enjoy the pumpkin rice fresh and hot with your choice of side dish.