RICE – the widely consumed cereal grain

"Rice is a beautiful food. It is beautiful when it grows, precision rows of sparkling green stalks shooting up to reach the hot summer sun. It is beautiful when harvested, autumn gold sheaves piled on diked, patchwork paddies. It is beautiful when, once threshed, it enters granary bins like a (flood) of tiny seed-pearls. It is beautiful when cooked by a practiced hand, pure white and sweetly fragrant.”-Shizuo Tsuji, Japanese chef

                                                          

While the world debates which is healthier - the polished White Rice or the unpolished Brown Rice, let us get to know more on the different varieties of this super grain – the aromatic basmati; nutritious parboiled rice;  iron-loaded black rice; the healthy whole grain brown rice; the Thai jasmine rice, samba red rice from Tamil Nadu; and the parboiled red matta rice from Kerala.    

The grain is boiled or cooked to give us an endless list of rice dishes - from the humble gruel (kanji) to the sumptuous biryani – and the in betweeners - fried rice, pulao, lemon rice, curd rice, payasam, kheer etc, etc, etc   

The powdered form of this grain is also used in many cuisine.  More on this later.

How did the use of Chopsticks come about

Sauteed Bhindi (Ladyfingers/Okra)

Ladyfingers - a favorite among the ladies (though a sticky vegetable) because of its ease in chopping and cooking.  Here I share a very easy version that can be done in a jiffy.

Ingredients:

200 gm ladyfingers/bhindi
2 green chillies, slit lengthwise
1 tbsp finely chopped ginger
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 tsp cumin seeds
1 tbsp chopped coriander leaves
salt to taste
1 tbsp oil

Method:

1. Cut the ladyfingers into 1.5 inches and then cut each piece lengthwise, keep aside.

2. Take oil in a tawa, add cumin seeds and allow to splutter.
3. Add the ginger and green chillies and stir for a minute.
4. Add the ladyfingers and saute for 1 to 2 minutes on medium flame.
5. Put the turmeric powder, chilli powder, coriander powder, garam masala, salt, and cook for few minutes.
6. Sprinkle some water so that all the spices mix well with the bhindi.
7. Cook until the ladyfingers are soft and cooked.
8. Remove from stove, transfer to serving bowl.
9. Garnish with coriander leaves.
10. Serve with hot phulkas, parathas.