Tag: Black pepper corns

CARROT PALAK RICE

INGREDIENTS

Rice – 1 cup

Chopped palak – 1 cup

Grated carrot- 1/2 cup

Onions – 1 sliced

Garlic cloves – 5 finely chopped

Black pepper corns – 3 to 4

Cloves – 3 to 4

Cinnamon – 1 inch

Cumin seeds – 1/2 tsp

Ghee – 1 1/2 tbsp

Salt to taste

METHOD

  1. Cook rice with 2 1/2 cups of water and cool it. Keep it aside.
  2. Wash finely chopped palak and boil it . Strain and squeeze water. Keep it aside.
  3. Heat ghee in a kadai and add cumin seeds. When cumin seeds start to crackle, add black pepper corns, cloves and cinnamon.
  4. Fry for few seconds. Add finely chopped garlic and sliced onions. Saute it for 2 minutes.
  5. Add the grated carrot, salt and strained palak. Fry till the raw smell goes away.
  6. Add cooled rice and mix well. Check out the seasonings. Cook on low flame till the rice absorbs the masala.
  7. Garnish with finely chopped coriander leaves. If u want it to be more spicy, add green chillies.

Rasam powder

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INGREDIENTS

Oil – 1/4 tsp
Toor Dal – 1 cup
Coriander Seeds – 1 cup
Black Pepper Corns – 1/2 cup
Cumin Seeds – 1/4 cup
Broken Red Chillies – 1 1/2 cups
Curry Leaves – 1 cup

METHOD

  1. Heat a pan and add 1/4 tsp of oil. Add toor dal and fry for a minute on low flame.
  2. Then add coriander seeds, black pepper corns and cumin seeds. Fry on low flame for two to three minutes.
  3. When they seem to be roasted, add broken red chillies and curry leaves. Fry for two to three minutes till the curry leaves turn crispy.
  4. Switch off the flame. Now let all the roasted spices cool down to room temarature.
  5. Now let all the roasted spices cool down to room temperature.. Then add all the spices in grinder jar and make it a fine powder.
  6. Now, let the powder cool down. Once the powder cools down spoon it care fully into a jar.
  7. Now your rasam powder is ready.

Suggestion

If your rasam powder is a little light in colour then, add half cup of red chilly powder to it.