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This one’s for the hardest of the days and the dullest ones.It’s those opposite kind of days all of us have. At times life throws at us a whirlpoolof activities with too much to do that zaps away all the energy from us. For me at times its the kids, their classes or a last moment school project,visits from unexpected guests, and throw in a surprise visit to the doctor, allthis in just one day! At the end of such a day cooking would not really seem like a fun activity.

In contrast there are days when I find myself sitting with a good book for hours, feeling lazy or watching a good movie with not much activity from the kids front, who are happy playing with their friends. Though I must add that days of these kind are scarce as compared to the former ones.But cooking an elaborate meal would hardly seems appropriate on such a day.

I’ve made this rice on both such days and at times on routine days too with a lot of success. Albeit being a simple preparation,the taste and the flavor of the rice does not let anybody know about the day I have had. Maybe it’s the use of the fresh spices that gives it that feisty flavor and yet keep it so simple.And simple isthe way I would always want such a day to end. After all isn’t it said that life’s best pleasures lie in simple things.


Note : You can add more green chilli if required. You can exclud the beans and carrots so as to save time, and if you have some time you can add some boiled corn kernels too.

Ingredients for Rice:

1 cup rice
¼ cup of peas
¼ cup of beans (cut into 1 cm length)
¼ cup carrots(cut into cubes)
1 tbsp ghee
Salt to taste

To be ground to a paste:
1 onion
1 green chili
1 tbsp coriander
1 inch piece of ginger
4 cloves of garlic
2 cloves
1 cardamom
½ inch piece of cinnamon
1 bay leaf

Cook the rice and drain. Boil the vegetables with a little salt and set aside.
Take ghee in a kadai or a wok add the masala paste and sauté for about 2mins.
Add the vegetables, rice and salt and mix well.

Ingredients for BOONDI RAITA:

Note :It is very important to add the boondi at the very moment of serving, though the curd mixture can be prepared in advance.

2 cups fresh curds
½ tsp chilli powder
½ tsp cumin
A pinch of sugar
Salt to taste
1 cup boondi

Dry roast the cumin in a small kadai.
Get it off the flame when it starts to look slightly puffed.
With a mortar and pestle grind it into a powder.
Beat the curds lightly, add the cumin, chilli, sugar and salt.
Add the boondi only just before serving.