Thursday, January 23, 2014

Ajwain Brown Rice Recipe | Vaamu Annam | Carom Seed Fried Rice | Andhra Recipes


Learn how to make easy fried rice with ajwain (or carom seeds), one of the quick and easy meals I tend to make during busy weekdays especially to use up leftover (white or brown) rice. Carom seeds are known for their numerous home remedies like to subside acidity, constipation, cold and even flu without any side effects. Ajwain (as it is called in Hindi) is one of the widely used spices in Indian cooking and it is recommended to use sparingly to reap its many benefits.

Left over magic ~ Brown rice flavored with carom seeds

What makes this dish so popular at my mom's place is simplicity and how it transforms a bowl of day old rice into a fragrant side dish which can be eaten as-is. I almost forgot about it until my mother made it again, this time with the box of left over brown rice I dumped on her, not knowing how use it up. Within 10 minutes, there was aroma of fried carom seeds wafting through our kitchen and it just us took 5 more minutes to dip our spoons directly into the kadai and polish off the whole thing. Every bite took me back to those nights when my mother would arrive home late from office and have to feed two hungry kids within next few minutes of her arrival.

The next day I went back to my kitchen and made it again, took few photographs so that I can blog and share this simple recipe filled with nostalgia and vivid fragrance of our beloved ajwain

Enjoy!



Ajwain Brown Rice Recipe | Vaamu Annam | Carom Seed Fried Rice

Adapted from my mother
Time: 10 minutes (with left over brown rice)

Ingredients:

1 cup cooked brown rice (preferably day old, thawed at room temparature) 
1 tsp ajwain (carom seeds)
2 green chillis, slit lengthwise
salt - to taste
1/4 tsp turmeric
few curry leaves

For Tadka/Poppu -

1/2 tsp split urad dal
1/2 tsp mustard seeds
1 red chilli, cut into two halves
1/2 tsp cumin seeds
2 tsp oil

Preparation:

Heat oil in a wide pan and add urad dal, mustard seeds, cumin seeds and red chilli. Once they start to splutter - add green chillies, salt, turmeric, carom seeds and curry leaves. Saute for 1 to 2 mins on low heat and add cooked rice. On medium heat, mix everything for 5 mins. Turn off heat and Serve. 

Notes:

1. Use left over rice for this recipe, at room temperature. If using freshly cooked rice, spread on a plate and leave it uncovered for 15 to 20 minutes, so the extra moisture is evaporated.

2.Variations include, to add while frying - sliced onions, cashew nuts or lemon juice (at the very end).




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