If there are moments of childhood that I would want to relive then it would be the times I have spent at our maternal grand -parents’. Summers, vacations, festivals, outdoors, farm picnics, games, climbing trees, mangoes, beautiful mornings, sunsets, rivers, mountains, lip smacking food, grand-parents, cousins and lots and lots of love and care. Those were the carefree times of abundance not in terms of technology, TV time or online games but times when there was infinite amount of fun, laughter and love, times that created bonds so strong that they last a life-time. And as it is with all good things that eventually come to an end so did these times as we all grew up, went ahead with our higher studies and became busier with lives. But even today travelling to Rajpipla the place that holds a million memories for me remains a not to be missed opportunity!!!
As a mother I had committed to myself to give my twins all such experiences that they would cherish for a life-time. And at the top of the list was being with dada-dadi, nana-nani and maternal family, spend as much time possible with their cousins, aunts and uncles ! And to my content, I did succeed in creating those opportunities. Yes, now as they grow the times they get to spend all of them are decreasing but the twins too have created bonds and memories with their cousins and grand-parents that will last a life-time.
Well, the children do have their times of fun but what happens to the person taking care of the family and the meals, i.e. the Aunts or the mami. The kids who play well need to be fed well and feeding well becomes the job of mama-mami. Endless meals need to be planned ahead of time taking care of the special need to the old and the young. Growing up we were so busy making the most of the vacations we had we hardly cared how the meal came to the table (meaning the hard work and pre-planning). But when I see Sarika (my brother’s wife) walk the tight rope of pleasing all, I can imagine how difficult it would have been for my aunts when they managed kitchen that fed around 40 people everyday. With Sarika the challenge is to cater to her in-laws (my-parents) who do not eat anything but kadhi-khichdi for dinner and children who want something more appetising after the tiring games they have played. So when she runs out of ideas or is in short of time, the Spinach Rice comes to her rescue, it is a win-win situation for all. It makes the Popeye out of the children and is digestible enough for her aging in-laws and requires less of planning and prepping up for her.
The Spinach Rice is very quick to make (infact she makes it in pressure cooker) and best served with Kadhi, salad and papad.
Spinach Rice
Serves 2-3
Ingredients
- 1 cup Basmati Rice
- 4 cups roughly chopped Spinach
- 1/2 cups fresh peas (optional)
- 2 green chillies
- 1 inch piece of ginger
- 3-4 garlic cloves
- 2 medium sized onions, finely chopped
- 2 tablespoons ghee or oil
- 2 green cardamoms
- i inch cinnamon
- 1 bay leaf
- 2 dry red chillies
- salt to taste
Method
- Wash and soak the rice for 1 hour.
- Before chopping the spinach ensure that it was cleaned and washed properly.
- In a grinder puree the spinach, green chillies, ginger and garlic. Use little water to aid the grinding. 4 cups of chopped spinach will yield 1 cup of spinach puree.
- Put a heavy bottom or non-stick pan on medium flame. Add the ghee, once hot add the whole spices and fry until they release their aromas.
- Now add the chopped onions and fry them until they become soft pink in colour.
- To the onions add the pureed spinach and fry the puree until it becomes a little dry – should take 3-4 minutes. Do not forget to keep turning the puree continuously.
- Once the spinach puree is cooked add the rice, peas (if using) and salt, mix it up well and add 1+ 1/4 cups of water water. Give it a gentle mix, cover and allow it to cook.
- Serve hot with Kadhi or Raita.
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