Leftover rice can be made into methi (fenugreek) rice, which is very good for diabetics and healthy for others. Finely chop 1 bunch fenugreek leaves and mix with the leftover rice. Boil water in cooker. Place this mixture in a suitable vessel inside the cooker and steam it for 3 minutes. Remove the vessel and mix 3 teaspoons of sugar into the mixture. If there is a sugar patient in your family, use Sugar Free Natura instead of sugar and place the mixture aside.
Pour 1 ½ ladles cooking oil into a preheated kadhai. Add 2 cinnamon leaves, 1 big cardamom, 4 small cardamom, 1 medium-sized cinnamon, 1 star anise, 1 ½ mace of nutmeg and a little agar agar. Add chopped onion as much as the rice measures. Onion can be had as much as you want per day. But tomatoes and tamarind should be used restrictedly according to Siddha and Nature Cure. Wait till the onion becomes transparent (some people wait till onions become red for the taste. But cooking onion to a lesser extent is healthy. Raw onion is good for health.) Chop 2 tomatoes and deseed if too big seeds. Add the tomatoes to the mixture in the kadhai.
Till the mixture in the kadhai is getting cooked, add salt enough for this mixture as well as the rice. Cook on slow fire. Pour a little oil in a seasoning kadhai and add ½ teaspoon mustard, 1 ½ teaspoons cumin seeds and 1 ½- 2 teaspoons of fenugreek seeds (contains a lot of fibre). Pour this seasoning, when done, into the large kadhai and stir. Add 1 teaspoon turmeric powder (turmeric powder has natural steroids and is anti-septic and anti-biotic. It is even good for skin.), 1 ½ teaspoons garam masala and 1 teaspoon coriander powder. Mix well and cook. People, who like ginger-garlic paste, may add it and cook well.
This mixture, when properly cooked in the kadhai, will take the consistency of the paste and a lump. Mix in the rice and cook well. While taking the kadhai down, garnish with finely chopped coriander and mint. Serve with solid and thick curd.