The indoor plants take in the carbon dioxide and releases oxygen for us. They also brighten the room and they look amazing against the dull walls. We could grow bamboo, bonsai plants, Aloe vera plants, tulsi, to name a few. Many of us are scared of bugs these plants might attract. Luckily, I haven’t personally faced any such problems. But the famous stingy neem oil is enough to get rid of these plants bugs and spiders.
Energy efficient homes and office space prevent the circulation of fresh air. This results in increase in VOC (volatile organic compounds) like benzene and formaldehyde. These are carcinogenic in nature. The experiments conducted by NASA researchers suggests that the usage of living green and flowering plants can improve the air quality and invariably reduces the exposure to VOC. It is recommended that a 6 inch plant per 100 square feet space purifies air better. No wonder that the researchers have rightly re-named these plants as “Biological life support system”. Don’t postpone any further to live a healthy life. Start planning your gardening right away!!!
The post for today is a simple rice delicacy made with the aromatic basmati rice and flavourful shahi jeera. The addition of ghee roasted cashes and raisins makes the dish taste absolutely delectable with spicy Indian curries. The sweetness from the soft raisins and onions balances brilliantly with the crunchy nuts and mild green chillies. This is a quick fix rice dish for parties/family dinners and is sure to impress your guests.
3 cups basmati rice
1 large onions – thinly sliced
1/2 tbs – ginger-garlic paste
2-3 green chillies – slit
1 tbs shahi jeera/ black cummin seeds (available in Indian grocery stores)
1/2 cup – raisins
1/2 cup – cashews
4.5 cups water + excess water for soaking
1 tbs oil/ butter/ ghee
Salt to taste
Soak the basmati in bowl filled 3/4th with water for minimum 30minutes. Also soak the raisins in 1cup hot water for 15minutes. Drain water and set them aside.
Heat oil/butter/ghee in a deep cooking pan. Once they are hot (don’t burn the oil), add the shahi jeera, cashews and swollen raisin and cook for 3-5 minutes till the cashews brown a bit. In the following order, add the green chillies, ginger-garlic paste and onions and cook for further 2-3 minutes. Add salt and let the onions soften further.
Now add the soaked rice to the above mixture and give it a gentle mix. Don’t break the rice. Pour 4.5 cups water to the pan and cook covered on a low flame for 12-15 minutes. Turn off the flame and let it rest for minimum 5 minutes.