G RICE / GREEN RICE

G RICE/ Green Rice ...... its a combination of Curry - Mint - Coriander leaves and all 3 Gs (ginger, garlic and green chillies)
Its a easier version of Mint Pulav  (version 1). Click here for another Mint Pulav variety.

 G RICE / GREEN RICE

INGREDIENTS:-

Onions- Finely chopped - 100 gms
Oil - 2 tbsp
Cloves - 2
Cinnamon - 1
Cardamon - 1
Cumin seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Cooked Rice  or left over rice - as required

For Grinding:-
Coriander leaves -  4 to 5 leaflets
Curry leaves - 4 to 5 leaflets    
Mint leaves - 5 to 7 leaflets                                      

Ginger - 1/2 inch
Garlic pods- 6 nos.
Green chillies - 3 to 4 nos (depends upon the spice level)
Fennel seeds - 1/4 tsp

METHOD:-

Heat oil in a kadai, and add cloves, cinnamon, cardamom, keep it in low flame. Then add cumin seeds, allow it to splutter. Add onions and turmeric powder and saute till onions turns glossy.

Now, Grind all the ingredients given under the section for grinding to a fine paste. (grind just before when it need to be cooked with onions).

Add the grind mixture to onions, required salt and saute well. If required clean the mixer jar with little water and add it to the cooking. Once the mix is ready, add rice. (Rice should not be hot). Mix well.

Spicy G Rice is Ready....

Side Dish :- Onion Raitha or Tomato ketchup ...

GONGURA RICE

INGREDIENTS:

Cooked Rice - 1 cup
Gongura leaves - 1 handful
Red chilly - 2
Urad dhal - 2 tsp
Small onion - 5
Garlic cloves - 5
Mustard - 1/4 tsp
Asafoetida - 1/2 tsp
Gingelly oil - 2 tsp
Salt

METHOD:
1. In a pan, add little oil, urad dhal and red chillies and roast till golden brown. Grind to powder after it cools.
2. Heat oil in a tawa, add mustard, after it splutters add asafoetida,  chopped onions and chopped garlic. Saute well, add finely chopped gongura leaves and stir well.
3. Cook well till the mushiness goes off, add the powder and mix well.
4. Saute well till the mixture gets blended and add salt needed for the whole dish.
5. Wait until the oil gets separated and the gongura mixture doesn't stick to the tawa.
6. Add the cooked rice and mix well. Taste for salt and add a little if needed.
7. Tasty and aromatic Gongura rice is ready.
8. It can be served with vadagam, appalam or chips.