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It's Lunch Time.......Come Dine With Me.......
Some days back when Valarmathi was busy packing for a sudden visit to her native, I thought of helping by cooking lunch for her. With so many things to go round and round she was completely busy and I thought of gratifying her with some pleasant-tasting recipes. I want to keep the menu simple but flavorful. With little thinking I finally got settled with ghee jeera rice, murgh khorma, double ka meetha and mango juice. Ghee Jeera Rice is something which I learnt very recently. I tasted it many times at my friend's place and in restaurants but never tried my hands on this simple and delectable recipe. After making it for 2-3 times, I wonder how I missed this simple recipe. Anyways now that I know how to make ghee jeera rice, I included it in the menu. Then I thought of a side dish which should be a gravy based to blend with ghee jeera rice and made spicy murgh khorma. The aromatic spice blend in murgh khorma is very well complimented with ghee jeera rice. To end on a sweet note I thought of making double ka meetha. As soon as I was ready with my menu I called Valarmathi and told her to join me for lunch.
Ghee Jeera Rice With Murgh Khorma, Mango Juice and Double Ka Meetha Now it's time to wrap the kitchen apron and start cooking......cooking is always a pleasure when you know what to cook. So with the decided menu, it's time for some action. I first marinated the chicken and started with double ka meetha and then ghee jeera rice. As it is for only two people it took an hour to complete a simple lavish meal. So come indulge with us........ GHEE JEERA RICE It is a simple but flavourful rice recipe. With warm and distinctive aroma jeera/cumin is the second most popular spice in the world after black pepper. When this aromatic spice splutters in ghee/clarified butter along with black pepper cloves, cardamom, cinnamon and cloves to flavour the rice, hmmm I bet the aroma will make you hungry.
INGREDIENTS: 2 cups Basmati rice, washed and soaked for 1/2 hr 1 tbsp Black pepper corns 3 tbsp Jeera/Cumin 2 tbsp Ghee 1 Cardamom 3 Cloves 1 2"inch piece Cinnamon Cashew nuts, fry in 1 tbsp oil/ghee Salt Water for cooking
PREPERATION: In a heavy bottom cooking vessel add ghee; to this add jeera, black pepper corns, cardamom, cloves and cinnamon. When jeera starts to splutter add water* and salt. Mix well and bring the contents to boil. Now add soaked rice and cook till rice is soft and completely cooked. Serve hot with dal or any gravy of your choice by garnishing with cashew nuts. Last but not least add your 'love' to make the dish 'YUMMY'. * NOTE: I used 2 cups of water for 1 cup of rice. Murgh Khorma/Chicken Khorma is a creamy, spicy and flavourful recipe of chicken. The juicy chicken marinated with aromatic spices and herbs and then cooked with curd and coconut to give an finger licking chicken recipe. You can find detailed recipe here.
This Murgh Khorma/chicken khorma is going to participate in Viki's, The Potluck - Chicken.
When you have spicy hot food a sweet dish like dish like lazzez double ka meetha, is perfect to end the meals on a sweet note. You can find the recipe here.  related searches : Lunch
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