In our life, the college days are the most beautiful days. We never forget those days even after many decades. How old we grow, when we meet our old friends and discuss about those wonderful moments spent, we will feel young again :)
If you have spent your college days at hostel, it is like adding a diamond to your crown. That will add not only the memories but the wonderful friends with some emotional bondage. Especially if you have done your UG, those are the real golden days.... Just passed out from school, away from home for the first time, new environment, new people etc... and all of sudden it will be all yours one day.
Ok... Wondering why this silly girl is telling more about her college days in this cooking space?
Yes.. My college days are not just connected with friends and memories, it is also connected with food. Such a delicious and healthy(most of the time) food. It was just like our second home. We (students) had the rights to decide/change the menu. In those 4 years, we had changed the menu for more than 12 times except the Sunday lunch Menu.( For decades it is not changed.)
Yes, It is... Ghee Rice and Pepper chicken Masala (Veg Kurma and Raitha for Vegetarians). Can anything else make our Sunday Lunch tastier than this? that too in hostels?
People used to wait for that particular lunch on Sunday..I have seen the calorie freaks also having a full plate on sundays :) That used to be such fabulous.
Ok let us get into the recipe now.
First I want to thank Remya for posting the Ghee Rice recipe on her page. which reminded my hostel days and this delicious Ghee rice and its Aroma...
I have almost followed the similar process like remya. just with few changes for my comfort.
Basmati rice- 150 grams
Ghee - 3-4 tea spoon
Onion-1 (Medium) (cut lengthwise)
Ginger garlic paste -1 tea spoon
Cinnamon stick - 1 inch
fennel seeds -1/2 tea spoon
bay leaf -1
cashews - few
cardamon - 2-3(crush it) (or powdered 1/4 tea spoon, i used coarsely powdered)
1.Soak Basmati Rice for 30 mins.
2. In a pan, heat half a tea spoon of ghee and fry cashews to golden brown and keep aside.
3. In a Pressure cooker/pan, heat 2 tea spoons of oil and add fennel seeds, cinnamon stick,cloves, bay leaf,one by one and saute for a minute.
4. Add the sliced onion to it and saute till it becomes transparent. (Dont let it burn,then it will change the ghee rice color)
5. Add Ginger garlic paste, to it and saute till the raw smell leaves. Add another spoon of ghee if required.
6.Add the soaked rice to it and mix slowly, without breaking the rice. (do it till the water gets observed.)
7.Add required amount of salt,crushed cardamon, and one and half cup of water and close the cooker with lid.(Water quantity depends on the type of rice you use. for the rice i used, i normally add 2 cups, but as i have soaked it, and i needed the fluffy rice i have added 1 and 1/2 cups.)
8. cook it till one whistle. Fluff the rice with fork or the handle of a spoon.
9.Then add the fried cashew nuts to it and serve with your choice of gravy or curry.
I prepared pepper chicken masala as side dish for this. Should i say how that combination tasted? :)
Please find the Pepper chicken masala recipe here.
Linking this recipe to cook up some main dish
sending this recipe to cook and share what you like event
wow with pepper chicken..............!mouth watering..ReplyDelete
thanks Remya... :)Delete