PEPPER - JEERA RICE

 RECIPE:

Ingr :

Cooked and cooled raw rice                           1 bowl ( 2 servings)
Cumin roasted & ground coarsely                 1 tbsp
Black Pepper roasted & ground coarsely      1 tbsp

Garlic ( fine julliene )                                        6 - 8 pods
Curry leaves                                                     4 sprigs
Gr chillies (slit into two)                                  3 
Cashew                                                             6 
Urad dal                                                             1/2 tsp
Chana dal                                                           1/2 tsp  
Sesame oil                                                        1 tbsp
Ghee or butter                                                  2 tsp
Salt to taste 

Method:

1. Cool the cooked rice ( make sure the rice grains are separate and taut)
2. Heat oil in a pan and put in urad dal, chana dal.
3. Add cashew, curry leaves, gr chillies and garlic.
4. When golden brown, add the powdered jeera and pepper and mix well.
5. Roast for 2-3 mts till you get its roasted aroma .
6. Remove and keep aside. Add ghee/butter.
7. Take the rice in a shallow dish . 
8. Add salt and the jeera pepper mixture and coat the rice thoroughly.
9. Do the same till all the rice is nicely coated and check for salt and flavour.
10. Serve hot with a side dish of choice.

Note:

Grandmother and mother used to make this as an anti-oxidant. Best had in monsoon time.
Works wonders during cold, nausea or lack of appetite.
When i started making it, it became a great hit with the daughter and eventually we too succumbed to its bursting taste and aroma.

( Daughter calls it "RAPUNZEL RICE" ; the first time she had it around 3 yrs old, was watching the fairytale on tv; her tastebuds took to it instantly and whenever she wanted to have some she would ask for Rapunzel Rice ! )