What's on Your Plate? Day #7 Spinach Mint Rice

 Yay it's Friday!! With everyone at home it has been a long exhausting week. Wanted to keep things simple and made a quick and easy rice dish.Packed with the goodness of spinach and veggies, this makes for a nutritious meal.

Spinach Mint Rice 

 
You will need:

3 cups cooked Basmati rice, cooled
1.5 cups assorted cut veggies - Cauliflower, carrots, Peas & Corn
2 cups packed Spinach leaves, washed
4 Green chilies
1/4 cup Mint leaves
1/2 cup fresh Cilantro
1 tbsp Ginger Garlic paste 

3 tbsp Oil
1 onion, thinly sliced
1/2 tsp Cumin seeds
1/4 tsp Turmeric
2 tsp Coriander powder
1 tsp Red chili powder (adjust to taste)
1/2 tsp Garam masala
Salt to taste
1-2 tsp Lemon juice 

Blanch spinach in hot water for 2 minutes, drain and run under cold water. Purée spinach with green chilies, mint leaves & coriander leaves. Set aside.

Boil veggies in water until done, drain and reserve.

Heat oil in a pan. Add cumin seeds and when it begins to splutter add sliced onions and sauté until done. Add ginger garlic paste and cook for 30 seconds until fragrant. Add Turmeric, Coriander powder &  Red chili powder. Cook for a min and then add prepared spinach mint paste. Cook for 3 minutes and then add the cooked veggies & corn. Combine well and then add the cooked rice. Season with salt to taste and mix well. Add Garam masala & lemon juice. Give one final stir and turn off heat. 

Have a wonderful weekend! :)

What's on Your Plate?Day #2 - Cilantro Mint Poha

A tasty twist to the traditional Poha. I often make Poha for breakfast and this is a variation to spice things up which can be served for Lunch or Dinner. 

Cilantro Mint Poha
Ingredients

2 cups thick Poha (Avalakki)
3 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 onion thinly sliced
1 medium green bell pepper thinly sliced
1/2 cup Green peas, boiled
1 tbsp Ginger Garlic paste
1 tsp Garam Masala
Salt to taste

Grind to paste:
1/2 cup Cilantro leaves
1/4 cup mint leaves
4-6 Green chilies (adjust to taste)
Water as needed

Soak Poha with enough water to barely cover the Poha. Set aside for2 hours or overnight. 

Heat oil in a pan. Add the cumin seeds & mustard seeds and wait for it to splutter. Add the thinly sliced bell pepper and cook for 2-3 minutes until soft. Now add the thinly sliced onions, cook for a minute and then add the Ginger garlic paste. Sauté until onions are done. Now add the ground paste and peas, cook for 2 minutes. Add the soaked Poha (should have fluffed up) ,salt to taste and combine gently. Cook on medium-low heat for 6 minutes, stirring occasionally. Add garam masala and mix well. Cook for another minute and turn off heat. Serve hot. This can be served with a Cucumber Raita or on its own.