Just like that another year comes to an end and here we are welcoming 2014! Life seemed to move in a much slower phase when I was younger. I remember weeks and days being much longer than now. That is not the case anymore though. I wake up on a Monday morning and before I blink my eyes, it’s already Friday. Like my husband always says, time flies by when life is good. 2013 was another fabulous year in my life and I am looking forward to see what 2014 has in store for me.
Lets start the New Year with a very simple everyday recipe. I am a rice lover and we eat rice for at least one meal everyday at home. I can actually eat rice in pretty much any form and there can never be too many rice recipes.
This Pepper Garlic Rice is something I have been eating very often these days. Pepper and garlic are both considered very good for nursing mothers especially during winter months. It’s believed to keep cold away from both the mother and the baby, As a big garlic lover I don’t really need an excuse to make this dish anyway. It takes only a few minutes to make, has just a handful of ingredients, but tastes absolutely delicious every single time. There is something very special about the combination of fried golden crunchy garlic and freshly pound black pepper along with the aroma of curry leaves.
I have used organic hand pound white rice here but you can use any other rice of your choice. This is also a great way to use leftover cooked rice so try different varieties of rice till you find something that you enjoy. This being garlic rice, I am very generous with the amount of garlic used. If you are not a fan of very strong garlic flavor, reduce the number of garlic used to suit your taste. If you don’t have access to fresh curry leaves, try using other herbs that you enjoy for a different take on the recipe.
- 2 cups of cooked white rice
- 2 tbsp coconut oil (or any other oil of your choice)
- 1 tbsp of black pepper
- 15-20 cloves of garlic
- 1-2 springs of fresh curry leaves
- 1 dry red chili
- Salt to taste
Pound the black pepper in a pestle and mortar into a coarse powder and keep it aside.
Roughly crush the garlic cloves till they are mashed into small pieces. Make sure it doesn’t turn into a paste.
Heat the oil in a pan and add the crushed garlic to it. Slowly roast the garlic in low flame till it turns golden. Do not let the garlic burn, it should just be crunchy and well roasted. Now add the fresh curry leaves and dry red chili and continue to fry in low flame. When everything looks well roasted add the fresh black pepper powder followed by the cooked rice. Season everything with salt and mix for everything to combine. Continue to fry in low flame till the rice is heated through and infused with the lovely pepper and garlic aroma. Serve hot.