Tuesday, 20 November 2012

Palak and Til Rice (spinach and sesame rice)

Palak and Til Rice
Green is such a beautiful colour that in its absence any dish looks incomplete. It is one colour that I just have to include everyday in my cooking. As I have quoted on many other posts, it is important to have a variety of colours everyday and that is because each of them carry heir own benefits an dwe need them all to be healthy. When I say colour, clearly, I am not referring to the synthetic colours. This dish is a treat to the yes with its wonderful colour and tastes wonderful. The sesame seeds add a beautiful flavour and texture to the rice. It is a combination of two recipes, Tarla Dalal’s and khanapakhana site. This is a keeper as it was liked by everyone at home.
To blanch the spinach, just put it in boiling water for couple of minutes

2 bunches palak, blanched and pureed
1 onion, finely chopped
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
2 tablespoon sesame seeds
1-2 green chillies, chopped
Few curry leaves
Salt to taste
1 ½ cups rice, cooked so grains are fluffy
Cooking oil

Heat some oil and add the onions, garlic, chillies and ginger. Cook until onion begins to change colour

Add curry leaves and pureed spinach and cook until any raw smell goes, add salt

Add the rice and mix

In a separate pan, add the sesame seeds and toast until it begins to brown

Serve the rice with sesame seeds sprinkled on top

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