Рецепт Palak Sweet Corn Rice | Spinach Corn Rice
Greens are the best source of nutrition for kids and adults equally, but we almost tend to quit eating them. I was a totally fussy when coming to veggies when I was a kid, and I even remember saying that greens and grasses are for cows and not for human; well, that does not sound weird as many of us do have some absurd reasons to avoid being forced into eating greens. But after growing up I knew the value of them and did start forcing myself to have some. I tried eating it as masiyal or puree, but the worst part is I eat it with hate and gulp it down with liters of water. But when it comes to making some variety rice or curry with palak I don't mind having a full plate and I never force it, as it is always tasty and pleases my taste buds. Also its a great lunch box recipe and can be made in just 15 minutes if you have some leftover rice. You can serve it with some potato fries or fried papads. This Palak rice is not spicy, but tasty and very filling and you get all the necessary nutrients from just a single serving. I made it more interesting with corn kernels and these chunky and juicy corn kernels makes every mouth a delight and it also tricks fussy eaters into eating the rice. Guess what I had it all without fuss and am sure kids will love it too. Palak being the best iron rich green is my favorite among greens, is tastier than the rest of the greens so I pick it more often when I visit the markets. It is the best for women during all stages and specially during pregnancy as it is said to contain folate a necessary Vitamin that helps healthier growth of fetus. So here comes a one pot meal for picky eaters, women and all grown ups who wish to add taste and health into their plates.
INGREDIENTS
Serves 2 to 3 people
Total Preparation Time - 15 to 30 minutes
- Palak - 1 bunch (chopped; nearly 2 cups)
- Sweet corn kernels - 1 cup
- Cooked rice - 3 cups
- Big onion - 1
- Cumin seeds - 1 spoon
- Garlic pods - 5
- Green chillies - 1
- Salt - As per taste
- Oil - 3 spoons + 3 spoons
PREPARATION METHOD
Steam or boil corn kernels until it gets cooked. Remove from flame once done and set aside.
Pick out the leaves from the spinach stem, wash in running water and chop into smaller pieces. Peel garlic pods and chop into smaller pieces, slit green chillies.
Now place a pan on flame and add 3 spoons of oil. After it heats up add cumin seeds saute for a few seconds. Then add chopped garlic and saute. Now add green chillies and saute for a minute.
Then add the chopped palak leaves and saute well on low flame until the leaves shrink.
Remove from flame and set aside until it cools down to room temperature.
Then add it into a blender and grind into a fine paste. Do not add water.
Now take the same pan, add 3 spoons of oil and saute sliced onions until it turns translucent. Then add the cooked sweet corn kernels and saute for a minute. (do not add water)
Then add the prepared spinach paste, salt and saute well on low flame.
The mixture will let out some water so cook for few more minutes until it seems dry.
Now add the cooked rice and break the lumps of rice with the ladle. Stir well on low flame until the rice gets mixed up well with the palak mixture.
Remove from flame once the rice is coated well. Serve
TIP 1: Sweet corn is completely optional. You can avoid the sweet corn kernels and make plain palak rice.
TIP 2: You can use basmati rice or normal rice. Basmati rice makes it more tastier.
TIP 3: If you have leftover rice right from the refrigerator, reheat it and then use it.
A healthy iron rich and tasty lunch bow recipe is now ready!! Serve with papads, potato chips or any spicy curry!!