Corn Methi Pulav

Ingredients:

  • 1 cup Basmati rice (Washed and soaked for half an hour)
  • 2 bowls fenugreek leaves (chopped & washed)
  • 1 cup corn kernels
  • 1 small onion sliced
  • 1½ tsp ginger-chilli paste
  • 1½ tbsp ghee
  • 4-5 cloves
  • 2-3 cardamom
  • 1 small cinnamon stick
  • 1-2 bay leaves
  • 6-7 cashew nuts
  • 2 cups of water
  • Salt to taste

Method:

  1. Heat ghee in a pan, add cloves, cardamom, cinnamon, bay leaves & cashews. Stir it & add onion and ginger-chilli paste. Sauté for sometime till the onion gets light pink.
  2. Now mix corn, fenugreek leaves, salt & little water. Stir it well. Cover and cook it for sometime.
  3. Then add soaked rice and water. Stir lightly and let it cook with lid till the rice gets cooked.
  4. Serve hot.

Lemon Rice

Ingredients:

  • 1 cup long grain rice
  • 2 tbsp gram dal (Chana dal)
  • 1½ tsp urad dal
  • ½ tsp mustard seed
  • ½ tsp cumin seeds
  • ¼ tsp asafetida
  • 1 tsp chaat masala
  • ¼-½ tsp red chilli powder
  • ¼ cup roasted or fried peanuts
  • ½ cup coriander leaves
  • 8-10 curry leaves
  • 4 tsp oil
  • Juice of 1 large sized lemon
  • Lemon zest
  • Salt to taste

Method:

  1. Soak rice and chana dal for 1 hour and cook it with salt, turmeric powder and 2 tsp oil with adequate water (enough to cook the rice grain, but not to make it very soggy)
  2. Heat remaining oil in a pan. Add mustard seeds, cumin seeds, curry leaves, urad dal and hing. When urad dal gets light pink, add rice and dal mixture, salt, red chilli powder, chaat masala and mix properly.
  3. Add peanuts and lemon zest and mix well. Allow it to cool to room temperature.
  4. Add lemon juice and coriander leaves and mix softly.
  5. Serve warm.