Methi Rice Recipe is a delicious recipe made with aromatic fresh methi leaves and rice. Methi Rice goes really well along with raita, pickle and papad.
It was 7:45 AM. The time of rush hour traffic.
Everyone around was in rush. People going to offices wanted to reach their offices before the peak-hour traffic began.
It was also school timings. So another group of people wanted to ensure that their kids reached school on time. So they too were rushing through the traffic.
I was on my way to drop my daughter to school which was barely 3 kms from my house. Her reporting time to school was 15 minutes and that in a normal situation in a normal city where normal people lived was more than enough to travel 3 kms.
We were barely about 500mts away from the school. There is a no-signal crossing, that we had to turn left at and in about 500 mts was the school.
It was 7:45AM when we reached this crossing. It was a matter of letting a couple of cars and another water tanker pass through and we would have been able to take a left turn.
That’s when an intellectual in his car, decided that he had to jump the queue and take the right turn. That too from the left side of the side where he was driving..
The intellectual took the left turn and was blocked by a school bus coming from the opposite direction and wanting to take a right turn.
That’s when a few auto-rickshaws felt they could sneak through the tiny gap between that intellectual car and another one that was just behind him..
They did manage to sneak through, but were greeted by a few two-wheelers who also had the exact same intention as the auto-rickshaw drivers.
Then there was chaos!
And, it was time for all of us to switch of the engine and rest.
Finally after a few good Samaritans decided to come over and guide the traffic, we were able to get out of the block. When we reached the school and I dropped my daughter, it was 8:30 AM. She was late to school and so were a bunch of other kids irrespective of if they were being dropped by their parents or, were in the school bus.
My daughter was upset that she was late to school. She appeared a little tired of sitting in the car for almost an hour.
There were so many thoughts that crossed my mind while I was driving back home. Punctuality was no more a result of your efficiency. Instead it is a sum product of your efficiency and the efficiency of many other unknown people who you are destined to meet en-route”.
What will I tell me daughter about reaching school on time? Will I ever be able to tell her that “Punctuality is a way of life”.
Who is to be blamed here and What are we teaching our kids?
This is an excerpt from one of the Journals that Dilip had written.
“Traffic sense” – something that a lot of us, especially in India lack.
We do not waste a minute when we get a chance to crib about the traffic. But spend a few minutes and ask yourselves, how many of these traffic jams were created by one of us and you will understand what “Traffic Sense” really means.
Only if each one of us had the patience to wait until one vehicle ahead moved, each one of us would have waited our turn and would have been able to cross a junction without wasting time in a traffic block.
The irony is that in most cases, the person responsible for these blocks is an intellectual like us.
“Education necessarily need not bring sense in human beings. In order for that we need to be human beings first.”
A promise we did to ourselves is, that we will do our bit to making the world a better place, even if that means that we have to wait for a few minutes extra for our turn to come.
Methi Rice Recipe – How to Make Methi Rice
Methi Rice is an easy healthy meal cooked in spicy, aromatic methi leaves. Green leafy vegetables are something which is recommended in your daily diet. Methi rice is a healthy recipe with a unique flavor and it tastes really good if you have it with achar.
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Methi Rice Recipe
- 1 cup Basmati Rice you can use normal rice as well
- 2 nos Onion finely chopped
- 3 nos Tomato finely chopped
- 1 tsp Ginger-Garlic Paste
- 1 cup Methi Leaves tightly packed
- 2 tsp Coriander Powder
- 1 tsp Chilli Powder
- 1/4 tsp Turmeric powder
- 3/4 tsp Garam Masala Powder
- 1 tbsp Oil
- 1 tsp Pure Ghee
- Salt to taste
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1 nos Bay Leaf
- 1 nos Star Anise
- 1 Cinnamon small piece
- 2 nos Cardamom
- 5 nos Pepper
- 1 nos Black Cardamom
- 3 nos Cloves
- 1/2 tsp Mustard Seeds
- Clean methi leaves and wash thoroughly and keep it aside. (take the leaves only, discard the stem)
- Soak rice for about 45 minutes. Drain the water completely.
- Heat a tsp of ghee and fry the drained rice for few minutes and keep it aside.
- Heat oil in a pan, add mustard seeds to it.
- Once the mustard seeds start spluttering add cumin seeds, fennel seeds, bay leaf, star anise, cinnamon, cardamom, pepper, black cardamom, cloves.
- Immediately add chopped onions and saute till golden brown.
- Add ginger-garlic paste and saute for few more seconds or until the raw smell goes off.
- Now add coriander powder, chili powder, turmeric powder, and garam masala powder and saute for 4 to 5 minutes.
- Once the raw smell of masalas goes off add tomatoes and chopped methi leaves and saute well until the leaves wilt.
- Add salt, 2 1/2 cups of water and rice to it.
- Now cook the rice on a slow flame without a lid on it. (You can also pre-cook the rice in the cooker and mix it with masala)
- Once cooked switch off the gas and cover the rice.
- Let it be covered for sometime so that if at all there is any uncooked rice, it will get cooked as well.
- Mix well and serve along with raita, papad and any pickle of your choice.
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