You must have heard it a gazillion times that a picture speaks louder than words and writing this right now is making me feel cheesy already. But I just want to share something with you today.
So I have probably not shared this with you earlier but I was not really a camera person before I started this blog. I love food and anything related to it but I never thought that food could lead me to something like photography. My husband inspired me to pick up the camera and try and make my food look pretty and now I’m loving every bit of it. I love picking up the camera and freezing some of the most beautiful colors of life and nature, be it food or a dry leaf in my backyard or my daughter’s beautiful brown eyes. There’s also something else that this blog has helped me love and that is sharing what I want with you strangers who in some weird way are no stranger. So I want to combine these two new found loves of mine and try and take it one step forward. I was thinking of starting a series ‘Wordless Wednesday’ which will be in every way similar to the wordless wednesday you’ve heard of. I would choose one picture every Wednesday from the past week and share it with everyone. What do you think? I hope you’ll like it and even I hope that I’d be able to make it happen!
Ok! so now the recipe.. If you meet me here regularly then by now you must know that I am a stay-at-home mom who struggles to be a super mom and do every thing she thinks she’s supposed to do. In the middle of all the craziness I have to deal with, its almost impossible to fix a lunch for myself when there’s no help. Because of that I try some new recipes which are quick, easy to fix and I don’t need to stand in front of the pot stirring. Here’s one such recipe I want to share with you today. ‘Peppery Rice’.
1 cup Basmati rice
10-15 peppercorns coarsely crushed
1/2 cup chopped carrots (optional)
1/4 cups frozen corn (optional)
1 cup chopped red onion
salt to taste
2 tbsp olive oil
2 cups of water
What I do is soak crushed peppercorn in olive for a few minutes and then pour oil in a pan and then turn on the heat to medium. That really infuses peppercorn’s sweet and peppery flavor in the oil. If you don’t have that much time or patience, just heat oil in a thick bottom pot, throw in crushed black pepper then onion and fry onion until its golden brown.
Add carrots and fry for about a minute and then add thawed corn (adding veggies is optional, I do so sometimes in order to add vegetables to my diet. If you want you can omit them).
Now add black pepper, rice and salt and add water, mix them well. Bring it to a nice boil and then cover with a lid and turn heat to low. Let the rice cook for about 15- 20 minutes or until its cooked.
You can garnish it with cilantro and your Peppery Rice is ready to eat..
It can be served with raita or green chatni although I eat it as is.