The last few days have been super busy. Pardon me, I have neither blogged nor visited any blogs. There were so many unread posts in my blog reader and I felt so restless that I closed my eyes and clicked "Mark all read" for all of them.
In other news the 5 year old graduated...ahem, only from Kindergarten. But they had a full ceremony with a cap and a robe followed by a luncheon. It seems like just the other day that S started going to daycare/pre-school, bawling her lungs out and turning my knees into jelly. She has certainly graduated from a crying 2 year old to a school loving 5 and once again I feel the butterflies in my tummy as she looks forward to Grade 1 in the bIIIIg school. But that is not until September and till then she still has summer camp to enjoy at her old school.
We also got the house painted over last week (To expel any doubts I just want to edit to add that we didn't do the painting ourselves, we are not that great :)). Choosing colors is a nightmare cum pleasure rolled into one, a nightmarish pleasure if you wish. All I did till the last minute was bought sample jars while S and D painted test swatches. Thankfully most of the colors came out as expected except one which we had to re-do. So while the nightmare is over, I am sorely missing checking out paints and pairing them on the world wide web. The kitchen got a much needed break and except for Baby A's Khichudi I hardly cooked anything
After a hectic week of a ramshackle house and eating out almost all week, I wanted to bring some sanity to the body over the weekend. The body was craving something earthy with the lightest hint of spices. Made a simple Methi Rice with methi (fenugreek) greens from my container garden. I planted methi, corriander, basil, lemon balm, swiss chard and some beet in containers on the patio. D has tomatoes, squash, okra, pui saag(pohi greens) and some other stuff in our small backyard veggie patch. He started late though and I don't know when we will see any produce.
The Methi Rice or Rice with Fenugreek Greens I made was with Brown Basmati and it is not much of a recipe, more of a coming together of ingredients around the house. I did not measure anything and what I have here is more of a ball park estimate than approximate. This goes to The Heart of the Matter # 27 whose theme is Best of June's produce.
Methi Rice with Brown Rice
Wash and soak 1 and 1/2 cups of Brown basmati
In a Kadhai or a heavy bottome pan, heat oil
Temper/Chaunce with 4 Elaichi/Cradamom, 4 Clove/Laung and 1" stick of Cinnamon/Darchini
Add 1 cup of finely chopped red onion and fry with a sprinkle of sugar till light brown
Add 1 tsp of Ginger paste and 1/2 tsp of Garlic paste and fry
Add 1/4 cup of Methi greens(I only had this much, add more if you have) and 1 cup of peas or frozen mixed vegetables(defrost before adding) and fry till the veggies look cooked
Add a little Kasoori methi and 1/2 -1 tsp of Biryani masala and fry for a minute
Add the rice and saute for couple of minutes. Add 1/2 cup of milk + almost 4 cups of water and let the rice cook. Flavor the water with some lime zest, I added 2-3 leaves from my lime balm plant. Note: Amount of water will depend on the type of rice you are using
Season with salt and pepper.
Once the rice is done, add 1/4 cup of crumbled paneer and mix well.
Garnish with coarsely grounded roasted peanut.
Trivia: Methi or Fenugreek is popular both as a herb and as a spice(the seed). Supplements of fenugreek seeds has been shown to lower serum cholesterol, triglyceride, and low-density lipoprotein in human patients . Methi from Qasoor in Punjab is very famous in its fragrance throughout the country and known as Qasoori Methi.