Gummi King

Recipe :

¾ cup corn kernels, blanched
2 medium bunches (700 grams) fresh spinach, chopped
1 ¼ cup Basmati Rice
1 ½ tsp oil
1 tsp cumin seeds
1 bay leaf
2 cloves
5 black pepper corns
2 green cardamoms
2 black cardamoms
1 inch cinnamon
1 blade mace
1 inch ginger, chopped
4-6 garlic cloves, chopped
Salt to taste
1 tbsp lemon juice
1 tsp garam masala powder
2-3 green chilies

Method:

Soak the rice in three cups of water for half an hour. Drain and cook in four cups of water till three-fourth done. Drain
Heat the oil in a non-stick kadai. Add the cumin seeds and when they begin to change color, add the bay leaf, cloves, peppercorns, green and black cardamoms, cinnamon and mace. Stir-fry for ten seconds
Add the ginger, garlic and green chilies. Cook over medium heat for one minute.
Add the corn and continue cooking for two or three minutes. Add the spinach and rice and cook, stirring gently for about a minute.
Add the salt, lemon juice and garam masala powder and stir. Lower the heat, cover the pan and continue cooking for about five to seven minutes or till the rice is completely cooked.
Serve hot

Spinach or palak is a rich source of beta-carotene. Its function is to improve the eye sight and protect the heart and skin. It is also rich in folic acid and thereby improves the levels of blood hemoglobin.