Every time I watch a rerun of Sooryavansham on TV (OK sue me for it but I enjoy that film quite a bit) I am struck by the scene in which Radha covers up for the lack of supplies in her kitchen by preparing meethe chawal. Celluloid can inspire us in unexpected ways, as this post is proof. My story may not be as dramatic as that of families reuniting tearfully after watching Sansar, but it’s still worth telling for those in a culinary quandary similar to mine.
An exotic rice kheer (pudding) that gets its sweetness entirely from jaggery and dried figs. A hint of saffron that elevates it to greater heights.
A dessert fit for royalty with the best kind of calories you can hope to get from such indulgence. Jaggery may come from the same source as white sugar – sugarcane juice – but it’s miles ahead in terms of nutrition. The process of refining strips white sugar of sugarcane’s mineral contents, while the simpler method of jaggery-making retains them.
The very versatile spinach goes into this very green one-pot rice meal, making it a wholesome Sunday lunch option.
I normally keep coriander pesto handy in the fridge for a quick addition to salads or sandwich spread. Putting some pesto into spinach rice, along with the garnish of fried cashew nuts, worked wonders with the otherwise simple meal.
A one-dish rich rice meal bulging with flavors -whole garam masala, the heat and crunch of peppercorns, peas and cashew nuts, fried onions and ghee. On a Sunday afternoon at home, what more could I ask for?
Leftover boiled rice gives us plenty of opportunity for reshaping into new avatars, doesn’t it? I had a tempting pack of button mushrooms with me and used it for this mushroom fried rice tonight.
Khichdi isn’t exactly the height of culinary sophistication – but sometimes we don’t want culinary sophistication. Hands up all men and women living away from family who, after a series of spice-laden oily meals outdoors or countless packets of instant noodles, crave for simple home-cooked khichdi?