Methi-Paneer Rice and FAHC

Left over rice who doesn’t have ?  Last week we had been busy with events at office and cultural events over the weekend from our sangha in Singapore. Admidst of our kids final exams for non-tamil- speaking kids (hindi/gujrathi….). Generally getting home late not eating enough or eating most junk ended up lot of food were leftovers. leftover rice with sambhar or rasam is not the one likeable if the quantity of rice is a large bowl, even wasting a morsel of rice could which could have helped a little child to fulfill his hunger many of them who just have one meal a day.  Its tough to make understand  these values to our kids not to waste food.

Coming back to food making a family happy with the food at the same time satisfaction of not wasting food at my home is only attained by using left over rice for fried rice, chitraanna, masalebhath….

Last week I happen to get fresh methi, palak and gogura leaves which were irresistable same time i get all the fresh ones and its makes really hard for me to decide which one to cook. So my family is been having continuous green dishes with palak panneer, Gongura pachadi, Moolangi palya and now its methi rice. All are our favorites now I need to be lucky to get so fresh too esp the methi leaves. 

All you need
Cooked rice – 2 cups
methi leaves – 1 bunch
paneer cubes – 1 cup
Black Chick peas/ Kala chana boiled – 1 cup
Capsicum cut lengthwise – 1
potatoes cubed and boiled – 1 cup
onions cut lengthwise – 1 big
Vangibhath powder – 1 tbsp
Cinnamon – 1 inch
cloves – 4-5
green chillies(optional)
mustard seeds – 1 tsp
channa dhall – 1tsp
urad dhall – 1 tsp
ground nuts – 10-15
Asafoteida/hing – 1/8 tsp
Amchur/Dry mango powder – 1 tsp
salt and sugar to taste

Method

•  Sprig out the leaves from the stems of Methi/fenugreek

• Wash in salt water and let the water strain out

• Heat oil in Kadai, add groundnuts, channa dhall, cinnamon stick, cloves wait for a while until they change color

• Add the remaining unrad dhall, mustard, hing. Fry oinions and chillies once the mustard splutter

• Add the methi leaves and fry until they are cooked once the leaves wilt there will a lot of  water just continue frying on medium to high flame

• Add caspsicum, boiled potatoes, paneer cubes, kala chana salt, vangibhath powder and amchur powder and fry until all are blended well

• Continue frying on high flame until the masala flavours into the dish

• Mix the left over rice, stir well and serve hot with raita of your choice.

 

Heres moolangi palya, vegetable fry with radish and radish greens garnished with grated coconut.

Before I take leave few words on FAHC as i was writing this post i recieved an email from Indira of FAHC funding take a look

feedahungrychild.org is a not-for-profit charitable organization formed in a collaborative effort of the like-minded people from all around the world.  It aims to replace the empty plates of the underprivileged children and replace them with ones of food.  While FAHC addresses the holistic needs of each children it supports, it believes illiteracy, malnutrition, and other concerns can only be addressed when hunger is appeased.

Immediate Mission:

• Join the fight against global poverty.
• Help feed hungry children one by one.

Larger Vision: feeahungrychild.org aims to improve the lives of a good many underprivileged children in their efforts to support themselves, their families, and their communities by giving them the chance for better food, better education, better healthcare, and other welfare.

To contribute by donating smilies/chipin please visit FeedaHungryChild also visit Indira’s Mahanandi for details of how this event works.

Thank You 🙂