Leftover plain rice? Here's how to spruce them up

Rice is what I tend to reach out for when I don't have the time or patience to make chapatis. And then there is th leftover problem for the next meal.

Nobody wants to eat leftover plain rice.

Here are some ideas to spruce up your leftover plain rice.

1. Coriander (Dhaniya) Rice :

1 bunch of coriander(about 50 gram) for 2 cups of uncooked rice - Just get rid of the roots and keep the leaves and stems.

1 teaspoon of cumin

4 garlic cloves - chopped or minced

1 teaspoon cinnamon powder

1 bay leaf

4 green cardamoms or 1 teaspoon cardamom powder

1 tablespoon butter or ghee

1 teaspoon salt

Puree the fresh coriander in a food processor with 2 tablespoons of water. It can be chopped finely too.

Heat butter or ghee. Add cloves, cinnamon, cardamoms and bay leaf. When they start to sizzle, add garlic. Add cooked rice. Stir fry. Add some water if the rice looks dry.

If adding uncooked rice, stir fry for a minute and add 4 cups of water. Bring it to a boil.

Turn the heat down to medium and let it cook for 10-12 minutes until all of the water is absorbed. The rice is ready, delicious with any curry or simply yogurt.

Kuch Lassi-shassi ho jaye!!

Folks, I have to admit...Some days I would go to Indian restaurants just to have their mango lassi.

I was even ready to tolerate crappy food at restaurants where mango lassi was half-decent. This habit was getting pretty out of hand so I decided to try making mango lassi on my own.

After a lot of experimentation with ingredients and proportions, here is a hit recipe ( you know something is a hit when your guests ask for the recipe).

Here goes-

1 Cup Mango pulp- Kesar one works better but any will do really.

3 tsp Sugar

3/4 Cup Milk

1/2 Cup Yogurt

1/2 tsp Cardamom powder ( This one is optional but takes the lassi to the next level. Recommended for restaurant-like taste)

Mix everything up in a blender. Serve. Drink. Burp loudly, Punjabi style. You are excused!