For the last week of this BM , I shall make meals which shall be cooked in almost 30 minutes, may be less!! Cooking requires a little bit of planning and it is done in a jiffy.I normally work with 3 burners at one go.The microwave and the kettle help in reducing the cooking time.
BM # 19 Day 1
The first day…I have a typical Sindhi winter lunch. Winters is the time when we have loads of fresh green garlic and fenugreek, so we make these absolutely delicious rice. They just need a raita or curd to go along but all Sindhi’s are very fond of potatoes, so its kind of a ritual to make them. I also made some karonda stir fry. These are little berries, which are tangy and used in pickles.To know more on karonda check here. Chaas, papad and pickle accompany the wonderful meal.
1tsp………. mustard seeds
1tsp ……….garlic chopped
1tsp………. green chilly, chopped
¼ cup……. fresh methi leaves chopped / kasoori methi*
¼ cup……. frozen green peas
¼ tsp……… turmeric pwd
Salt to taste
Add mustard seeds. Let splutter.
Add garlic,let it turn golden.
Add green chilly and methi leaves.Let them wilt.
Add rice ,peas, and spices.
Add boiled water and transfer to rice cooker.
Karonda Stir Fry
Adding a drop of oil in a pan add karondas , and one or two whole green chilly.
Add some salt and cover and cook for about 5 minutes.
How I prepared this meal
Wash rice, put the kettle to boil.prepare the tempering for rice and transfer to rice cooker. The tempering shall take about 10 minutes, since you have to prepare fresh methi.
*we use kasoori methi and dry garlic in summers for the same rice.
also fresh green peas can be used in season.
while the rice is being cooked, make the potatoes and the karonda stir fry.
The potatoes are going to be cooked on slow fire , so in the mean time chaas and papad can be made.
The rice shall take about 20 minutes and in the meantime potatoes will be done too.
Your lunch is ready!!