I am mad about collecting cookbooks and recipe cut-outs, irrespective of whether I make them or not. I have a few files full of print outs, which then stopped and gave way to saved word documents neatly saved into my pen drive. Then there are pictures that I have taken of recipes from all over the place, and marked as “favorites”. I also have a book in which I have jotted down interesting recipes while watching them on channels. I am not an over enthusiastic cook, but once I start cooking, I go really overboard. How many of you are like me? Please raise your hands… 🙂
Following on with easy recipes, is this Chettinad Milagu Saadam that I pulled up from my notebook. Not sure which show I saw the recipe on, but all I know is that this is perfect fodder for your lunch box. Chettinad is home for some exquisite and flavor filled cooking. The uses of spices in very intriguing proportions makes this cuisine very interesting. The Milagu Saadam – literally translated as pepper rice – is a dish with very few ingredients, but it scores high on the flavor quotient. I could eat up that whole plate of rice without any side dish, or maybe just a dollop of my grandma’s garlic pickle and some cucumber raita. 🙂 Off to the recipe…
- 2 cups basmati rice
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 1 sprig curry leaves
- 1 onion, sliced
- FOR ROASTING AND GRINDING:
- 1 tsp cumin seeds
- 2 tbsp black peppercorns
- 1 dry red chilli
- Dry roast the whole spices under "for roasting and grinding" and grind them finely. Set aside.
- Cook the rice till done. Set aside
- In a large pan, heat oil. Splutter mustard seeds
- Fry the dals and curry leaves briefly. Add the onion and cook till wilted.
- Add the rice and the powder and toss to coat well. Cook for a couple of minutes and switch off.