For the second day in Blogging Marathon #31 under the theme Microwave cooking, I made this simple rice with Gooseberries…
With an abundance of Goose berries from the back yard, it is only fair to put it to good use. I made some pickle and sweet preserve with the Gooseberries and used some to a make this rice. I am still left with a whole batch of Gooseberries and I don’t have a clue as to how to use them up before they go waste…
This recipe is inspired from Gayathri’s version and I have made a few changes to the original recipe….
I used:
Rice – 1/2 cup
Gooseberries – 15 numbers [Adjust to taste.Some varieities are very tart.]
Mustard seeds- 1 teaspoon
Red chilies- 2, broken
Urad dal- 1 teaspoon
Curry leaves- a few
Gingelly / Sesame oil- 1 teaspoon[You can use any other vegetable oil too]
Flax seeds chutney powder– 2 teaspoons
Salt to taste
- Wash and soak rice for half an hour.Wash and drain the water. In a large microwave proof bowl, take rice and 1 1/4 cups of water[ or a little less than the quantity of water that you use to cook your variety of rice] and cover and microwave on high for 10 minutes or till the rice is done.Allow a standing time of 5 minutes. Remove from microwave and spread on a plate to cool.
- Grate the gooseberries and keep aside.
- In a large microwave safe bowl, take oil, mustard, red chillies, urad dhal,curry leaves and mix well. Close the bowl but leave a small gap. Microwave on medium for 2 minutes or till the dal browns a bit.
- Put in the grated gooseberry and the gooseberry juice [if there is some while you grated the gooseberry] , mix and microwave covered on medium for 5 minutes, stirring after 2 minutes.
- Add the flax seed chutney powder,salt [ add just half the normal quantity as the chutney powder also has salt, check after cooking and add more if needed] and the cooked rice. Mix well and microwave on medium covered for 5 minutes. Let it stand for a few minutes inside the microwave.
- Remove from the MW and serve with raita / curry and pappad..
Note :
The cooking time will vary depending on the MW and the quantity. So adjust it accordingly.
Also take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM #31
This Day That Year
2012 – Batter Fried Potato
2010 – Kootu Podi
Bon Appetit…
delicious rice in mw.super PJ
Never tried out. Bookmarked it.
today's post:
http://sanolisrecipies.blogspot.in/2013/08/jodhpuri-gatte-ki-subzi.html
PJ I love those neilikkais and won't mind digging into that bowl of rice..and making it in MW is so good..
Never made rice with goose berry….and don't waste these you could prickthem with a fork, immerse them in salted water, add a pinch of turmeric, leave it for a day..change water the next day with salt and turmeric…leave it for 2 days and they will be ready to eat..just like that.they will last for a few days, once ripe you could keep them in frig.
One of my fav rice. Looks absolutely delicious…
Seriously i miss these berries here..Wish i live near you to get some super fresh gooseberries.. Rice looks fabulous and inviting.
I don't know about such dish ! Once I was running out of tomatoes and added some gooseberry in my regular peas pulav , the taste was good.
Now I know the actual name and method of this dish ! Thanks for sharing!
my favorite rice… quick and easy!!
Sowmya
Tempting rice recipe
ara nellikai is my favorite. We used to have a tree in my backyard at home. Missing these tart and sweet ones here. Nice use of them in the rice.
I love the taste of nellikai and my mouth is watering looking at the picture of it!! Tangy, sour and it tastes so sweet and pleasant when you drink a glass of water later….
Rice with nellikai is a new one for me, I guess it will be great because of the tangy taste to it 🙂
It's been ages that I ate gooseberry 🙁 Rice sounds tangy, spicy and delicious.
This type of gooseberry tree was there in my husband's home.. but in my rare thought itself, i never had this recipe in mind.. very innovative… i am thinking how it will taste..
Love gooseberries…these look awesome. Wish we get fresh gooseberries here.
Very interesting!
I could almost feel the tanginess of the nellikkai! I love nellikkai and really miss eating it now!