Tuesday, February 22, 2011

Spicy Methi Rice

I have spent a lot of my time in the last few days trying to fix my feed so that all of you get fresh updates when I post something new. I am glad it has been fixed. Well I did have to delete my post on Feb 14th - Ginger Cookies, re posted below. I got so tired yesterday from the overdose of technology....am glad am back to doing what I know best ....cooking.

 Well  first am going to re post Ginger Cookies - which was posted on Valentine's day but had to delete it due to tech issues. Then .... It is Spicy Methi Rice also called -Menthe Soppina Anna in Kannada....a local  favorite.  It has always been my favorite as a child and as a grown up....am sure you will love it as much as I do :)


Methi leaves: one bunch, washed, remove from stem and chopped
Green Bell peppers: 1 cup - washed and cubed
Oil: 2-3 tbsp
mustard: 1/2 tsp
Salt to taste
Juice of a lime
Rice: 1 cup cooked ( make sure it is not overcooked)
Carrots and Peas : 1 cup (optional)

Masala Bhat powder...click to find :) - 2-4 tbsp

Heat 2 -3 tbsp of oil in a saucepan....add mustard...let it splatter. Now add cut bell peppers followed by cut (raw) methi...roast, add salt and leave it on medium flame till the methi is cooked. You could also used cooked methi, but you still need to roast and cook the bell peppers.  Add the cooked rice along with salt, lime juice and masala bhat powder ...2 for mild spice and 4 to kick it up another notch. Mix till the rice incorporates all the methi and the masala...if the rice is hot...wait till it cools before u mix..you don't what a mushy spicy porridge.

Enjoy with raita or plain home-made yogurt.
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