Spinach Rice

Spinach Rice

Suggested Serving Size: Two-Three

Ingredients:

Rice - 1 cup Spinach - 1 bundle ( big ) Green chillies - 3 Peas - 1/2 cup Red chillies - 7 Tomatoes - 3 Bay leaf - 1 Cinnamon - 1 inch piece Cloves - 2 Salt - to taste Small onions peeled - 1/2 cup Grated fresh coconut - 2 table spoons Cashewnuts - 1 1/2 table spoon Coriander seeds - 2 tea spoons Oil - 3 table spoons

Method of Preparation:
Cook rice and allow it to cool. Seperate the grains. Cook peas till soft. Slit green chillies into two. Cut tomatoes as finely as possible. Heat a tea spoon of oil and fry the chopped spinach in a low flame with little water sprinkled. When it is cooked and moisture evaporated, remove from fire and allow it to cool.

Fry red chillies and coriander seeds in little oil. Grind it along with coconut, cashewnut and cooked spinach. Use very little water for grinding.

Heat the rest of the oil in a broad frying pan and fry bay leaf, cinnamon and cloves. Add green chilliesand small onions. Fry for two minutes and add tomatoes. When moisture is absorbed completely add ground masala and fry till the flavour comes out. Mix riceand salt to this. Fry in hot flame till rice becomes hot. Remove from fire. Garnish with fried cashewnuts and serve hot with raitha.