It’s been almost a week that I wrote a post here. While my commitment to myself was that I will write a post every other day, commitments are at times impacted because of unforeseen circumstances. And the circumstance here was a hacking attack on my website. This is the 2 such attack in less than a year. While most of the times, it was something I couldn’t have avoided, this time round it looks like this was partially a mistake from my end. I had a few plugins that weren’t updated and I didn’t care to update them for some time. There were a few others that the developers didn’t care to update. Overall, the net result was that malicious codes were injected into my blog.
It took my husband 3 days to clean the code. In fact there were a lot of things that he has done this time round in order to ensure that such attacks doesn’t happen in the future which he will be writing a post about in some time. We also migrated to a managed WordPress hosting, which will give us a lot more flexibility and security.
With last let me get onto today’s recipe called “Lobia Rice. It has lot of health benefits as they are high in fiber and protein and low in fat and calories.
Lobia Rice – Black Eyed Bean RicePrint Pin Rate Share on Facebook
- Basmati Rice / Normal Rice - 500 gms
- Black eyed beans - 250 gms
- Coconut - 4 tbsp grated
- Cumin Seeds - 1 tbsp to grind + 1/2 tsp
- Onion - 400 gms
- Tomato - 200 gms
- Ginger-garlic paste - 1 tbsp
- Green Chilli - 3
- Coriander powder - 1 tsp
- Chicken masala powder - 1 tsp
- Garam masala powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Black cardamom - 1
- Green cardamom - 2
- Cinamom stick - 1 small pieces
- Black pepper - 2-3 nos
- Cloves - 2 nos
- Fennel Seeds - 1 tbsp
- Mace Javitri - 1 nos
- Stone Flower - 1 tsp
- Oil - 3 tbsp
- Ghee - 2 tbsp
- Salt - to taste
- Boil water and add rice to it.
- Cook until done.
- Now drain the water from the rice and set aside.(Do not overcook the rice, else the rice will get mashed)
- Now in a pressure cooker add black eyed beans, water and litle salt.
- Cover the pressure cooker lid and cook on a low flame until the beans gets cooked. Set aside.
- Now in a big bowl add rice, black eyed beans and 2 tbsp ghee and mix it well. Cover and set aside.
- Dry roast the fennel seeds and cumin seeds and let it cool down.
- Once it gets cold grind the coconut, green chilli, fennel seeds and cumin seeds and set aside.
- Grind the onion and tomatoes one by one and make a smooth paste. Take it out in a bowl and set aside.
- Heat oil in a pan.
- Add the cumin seeds and whole garam masala.
- Saute for few seconds and then add the onion paste and fry until golden brown stirring in between .
- Add ginger-garlic paste and fry until the raw smell of masala goes off.
- Now add tomato paste, coriander powder, chicken masala powder and garam masala powder and fry the mixture until the raw smell of masala goes off.
- Add the coconut paste and fry for few minutes or till the oil seperates from the masala.
- Turn off the flame.
- Add the masala to the rice and black eyed beans mixture.
- Mix well till the rice and black eyed beans are well coated.
- Serve hot along with thick curd or papad.
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