The last few days have been truly busy with a lot of things of winding up (as I mentioned shifting residence and moving from Mumbai). The next few weeks too is going to be one of hectic activity. With a lot of things to be sorted out, directions to be given at the bank, school admission to be taken care of and a lot of things that keep cropping up and demand inclusion in the long check off list.
Hubby is on leave so it has been some fun too with exploring the streets of Mumbai, some art galleries and of course shopping. So its work and fun all in one. Not much serious cooking happening. Have been finding easy shortcuts to the elaborate cooking, in fact, I have already got into the winding up mode and will be packing my kitchen in a week's time. So it's going to be a little slow on my side for the next few weeks.
However, for the contributor's to the "Paneer event", do not worry at all. It will go strictly as per the schedule. Thanks to all who have made contributions of their delicious paneer creations. Looking forward to more of the delights with a few more days left for the deadline.
For today there is a simple anytime anywhere recipe of a yummy jeera rice and raita that I would like to post. One of my easy cooking sunday lunches. This with a chicken curry and crispy pappads are a meal in itself. This blog post goes out to all those beginners in the kitchen who would like to make a successful and simple beginning. I do remember my early days of experimenting when I would call my mom for instructions on how to make even rice and a simple potato fry(Ya the initial days were really tough with absolutely no idea of cooking:)).
Basmati rice – 1 cup
Water-1 ½ cups
Jeera ( Cummin seeds )- 1 tsp
Salt – to taste
Ghee – 1 tbsp
Soak basmati rice for approximately half an hour. Wash and drain. Take a pan and add the ghee to it. Put in the jeera ( cumin seeds ). Let it splutter. Now add the rice and fry for 2-3 minutes. Add the water and cover and cook till done. Serve with chicken curry or spicy vegetable gravy and raita.
Note: There are many friends of mine who like to make additions to the jeera rice with curry leaves and also fried cashewnuts. You may try that for an added flavor although at my place this is the cultivated taste that my family likes.
Curd- one cup
Onion – 1 (small , finely chopped)
Tomato – 1 (finely chopped)
Cucumber- ½ (finely chopped)
Green chillies -2 (finely chopped)
Fresh Coriander or cilantro – a handful (finely chopped)
Mix all the ingredients and add salt to taste. Serve chilled. Enjoy this absolutely refreshing delicacy.