Spinach Rice

Ingredients: 1 cup rice, 1 big bundle of spinach, 3 green chillies,1/2 cup peas, 7 red chillies, 3 tomatoes, 1 bay leaf, 1 inch piece of cinnamon, 2 cloves, salt to taste, 1/2 cup small onions peeled, 2 tbsp. grated fresh coconut, 1 1/2 tbsp. cashew nuts, 2 tsp. coriander seeds, 3 tbsp. oil

Method: 1. Cook rice and allow it to cool. Seperate the grains. 2. Cook peas till soft. 3. Slit green chillies into two. 4. Cut tomatoes as finely as possible. 5. Heat a teaspoon of oil and fry the chopped spinach in a low flame with little water sprinkled. 6. When it is cooked and moisture evaporated, remove from fire and allow it to cool. 7. Fry red chillies and coriander seeds in little oil. 8. Grind it along with coconut, cashewnut and cooked spinach. Use very little water for grinding. 9. Heat the rest of the oil in a broad frying pan and fry bay leaf, cinnamon and cloves. 10. Add green chillies and small onions. 11. Fry for two minutes and add tomatoes. 12. When moisture is absorbed completely add ground masala and fry till the flavour comes out. 13. Mix rice and salt to this. 14. Fry in hot flame till rice becomes hot. 15. Remove from fire. Garnish with fried cashewnuts and serve hot with raitha. (Serves 2-3 people)