When I last blogged, I had no idea I was about to go on a break, a forced one, I must mention. Our old faithful ( laptop) valiantly survived many an attack at little S's little fingers.
It withstood the plucking of it's keys, sticky fingers smudging it's face, sometimes even bearing the weight of a toddler and most often, I guiltily add, bearing the weight of the pictures I would keep adding.
M kept reminding me, often, to take a back up, I'd nod and go my way picking up this, cleaning that, chasing S, yelling at M to stop lecturing and get on with 'actually doing' something.
I'd remember the back up late, late night and postpone it, I couldn't drag myself out of bed, I was too tired.
And then it happened, the old faithful gave up with a moan. I looked on helplessly and quietly bundled it off into another room away from prying tiny fingers. It lay there, forgotten ... almost. Every few days I'd sadly glance at it, tsk, tsk, hear a murmured " I told you.." from M and get on with life. I mourned the loss of my precious pictures, I had SO many waiting to be blogged, blamed myself, to think I could 'atleast' have put the pictures on a post and saved it in the drafts!
Then a couple of days ago, for no apparent reason, I picked up TOF (the old faithful) and trembling slightly plugged it in and powered it on, groan by groan the wretched thing started and thankfully I rescued a few pictures before it collapsed yet again.
Glad I had at least something, I spat on my hands ( well, not really... c'mon!) and got down to blogging!
I had this recipe scribbled on a sheet of paper with no more than just that. Looks like it is an old recipe that I had scribbled and forgotten all about.
Simple and delicious describes this rice dish well and is an excellent idea for a lunch box or a potluck.
1 Tbs Ghee
1/4 tsp. Black pepper
1 inch Cinnamon stick
1/2 cup Spring Onions chopped
1/2 cup Green Bell Pepper chopped
1 cup corn kernels ( I used frozen)
2 Cups Water
Salt to taste
Wash the rice thoroughly in 3-4 changes of water and soak in fresh water for 30 mins. Drain
Heat Ghee, add black pepper and cinnamon stick
Add chopped spring onion (i used the greens as well) pepper and corn for half a minute
At this stage I transfer the vegetable mix to my rice cooker and add rest of the ingredients and let it cook away.
For stove top method :
Add soaked rice, water and salt to taste, bring to a boil
Cover and cook till water evaporates and rice is cooked
Serve hot with pickle and papad. Enjoy.
