Coriander Rice/ Kothamalli sadham

I am an ardent fan of this herb- Coriander/ Cilantro. May it be for garnishing or any chutney variety or even rice, coriander gives a distinguished flavor to the dish.

Coriander rice is normally made the traditional South Indian style using the tempering ingredients like mustard, urud dal, dried red chilli, channa dal etc. Here, however I have tried it in a whole different way. For which you will need:

Ingredients:
1 cup- long grain/ Basmati rice
2 cup- Water

1 tsp- jeera/ cumin seeds

2- Bay leaf

4- cloves

1- small cinnamon stick

1/2 tsp- turmeric powder

1/4 tsp- asafoetida/ hing

2 tsp- lemon juice (optional)

salt to taste

Oil

For grinding
1 bunch- coriander leaves (cilantro)
1 large- tomato
4- Green chillies
1" piece - ginger

Servings- 2-3

Process:
1. Boil and cook the rice in 2 cups of water. Fluff them up and keep it aside
2. Cut the cilantro, tomatoes, ginger and green chillies and grind it by adding sufficient water to make it into a fine paste.
3. Heat a tablespoon of oil in a wok/ pan and add the hing and jeera and allow it to crackle.
4. Add the whole garam masala ingredients and fry them for a minute.
5. Now add the ground coriander paste, turmeric powder and salt and saute them until it starts leaving oil to the sides.
6. Add the cooked rice and give it a good mix.
7. Pour lemon juice. This is optional.

Serve it with yogurt or vegetables.

Soy Chunk Rice

One of my favorite main course dish. It's simple and easy to make and an absolute yummm!

Ingredients:
1 cup- Basmati Rice (cooked)
1/4 cup- Soy chunks
1/2 cup- Mixed vegetables (carrots, peas, beans etc)
1 tsp- chopped ginger
5- green chillies
1 tsp- turmeric powder
1/2 tsp- asafoetida (hing)
1/2 tsp- Black pepper (optional)
4- cloves
1- bay leaf
1tsp- fennel seeds (saunf)
2 tbsp- tomato ketchup
Coriander leaves (cilantro) to garnish.

Servings- 2

Process:
1. Soak the soy chunks in one cup warm water for 30 mins. After that pour and squeeze out the excess water from chunks.
1. Heat oil in a heavy bottom pan.
2. Add hing, fennel seeds, bay leaf and cloves and saute them for a minute.
3. Add ginger and green chillies and fry them for couple of seconds.
4. Add the mixed veggies, salt and pepper and saute them until the veggies are cooked.
5. Now, add the soaked soy chunks, cover and cook it for 5 mins so that the chunks can absorb the flavor.
6. After that add rice and the tomato ketchup and give it a good mix.
7. Fry the rice for couple of mins in medium- low flame.
8. Garnish it with some chopped cilantro.

Serve it hot with Gobi manchurian or some other spicy/ tangy side dish.

Ginger and Spring Onion Fried rice

Ingredients:

1 cup- long grain/ jasmine or basmati rice
½ a cup grated ginger
1 cup- cut spring onions
Vegetables (optional)- carrots, green peppers, cabbage, french beans
2 tbsp- Soy Sauce
2 tbsp- All purpose/ stir fry sauce
1 tsp- chilli sauce
1 tsp- vinegar (optional)
1tsp- black pepper powder
1 tsp- Salt
2 cups- water
4 tbsp- olive/ vegetable oil

Servings- 2-3

Process:
1.Boil rice with a teaspoon of salt and a tablespoon of oil.
2.Refrigerate the rice for a minimum of 5-6 hours or the best would be overnight.
3.Pour remaining amount of oil in a heavy bottomed pan and heat it until it starts leaving smoke.
4.Add ginger and saute them for about 30 seconds, Add the veggies and saute them for another 2 mins.
5.Break the refrigerated rice, fluff them up and add it to the pan.
6.Pour all the sauces, salt and pepper. Give it a good mix.
7.Fry the rice for about 3 mins.
8.Add the spring onions and mix them well.