Monday, December 3, 2012

Methi Veg mixed rice with Left over Rice!

Had not posted any recipe under the left over section for a long time. Though I try and make the best with the left overs...they are usually done too quickly to remember to be clicked for blog post. This too was one such recipe which I started clicking mid way through the making!

There was enough rice left over from lunch and I did not want to carry it over to the next day. Usually the best way to get this done with is to make a tasty...never can say no...'bagalabath' or curd rice with garnish. However, this time I tried a mixed veggie rice for a change and I turned out quite good.

Off to the making.....If you do not want to try with left over rice, you can use freshly cooked basmati rice too..


2 cups cooked rice
1 cup methi leaves(fenugreek)
1 onion
1 medium potato
1 small carrot(shredded)
1 small capsicum
1 small tomato
6-8 long beans
3-4 green chillies
2-3 cashews
2 cloves
1 tsp fennel seeds(saunf)
1 piece cinnamon
1 bay leaf
1 tbsp ghee(clarified butter) or cooking oil
Salt to taste

Prep time: 10 mins                       Cook time: 15 mins


Cut the veggies into thin long slices. You can use any veggies of your choice.I like to shred the carrots as it addsa rich  colour to the food.
In a wide pan, heat the oil and add the bay leaf, fennel seeds, cloves,cinnamon and once they splutter add the green chillies and onion.
Saute for a couple of mins and add the other veggies, except methi, tomato and carrots.

Add salt to taste and when these veggies are well cooked, add the methi, tomato and carrots and give them a good toss for 3 to 4 mins.
Then, add the rice and mix with the veggies. Quick and easy methi veg rice is ready to serve with your favourite raitha or chips!

- If pre-cooked rice, heat it and loosen a bit before adding to the veggies. If you add cold will tend to get sticky.
- You can make this freshly cooked basmati rice too!

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