I have received a few emails from friends (especially those who are working long and busy hours) saying that they would like to see some recipes that can be done quickly. This recipe is fairly easy to make with some basic ingredients.
Serves up to 2 people
Preparation time:30 minutes
Ingredients:
1 cup of Basmati rice
1 cup of crushed tomatoes (available as cans at local grocery stores)*
2 green chillies
1 handful of green peas
1/2 tbsp of red chilly powder
1/2-1 tsp of garam masala powder
1/2 tbsp of ginger paste
1 tbsp of ghee
coriander leaves for garnish
salt as required
Preparation:
1. Cook the rice with 2 cups of water. Allow the rice to cool.
2. Add ghee to the pan, then green chillies and ginger. Saute well and add the crushed tomatoes. Saute well till the tomatoes starts to thicken.
3.Add red chilly powder, garam masala, green peas and salt to the pan. Saute well till the peas are cooked.As the raw smell disappears and the paste becomes like thokku, switch off the flame.
4.Add the rice and saute gently. Close the lid. Let it steam for 5 minutes.
5.Garnish with coriander leaves. Serve with papad/ chips.
*crushed tomatoes can be replaced by fresh tomatoes ground to paste.
I know sometimes it can be boring to try the same old side dishes for idly/ dosai. Carrot chutney can be a really good alternative. I also figured that by making this chutney I can make my kids get their veggies in the diet.
Serves up to 3 people
Preparation time: 15 minutes
Ingredients:
1 red onion
3 carrots
3-4 red chillies
1 tbsp of urad dhal
cherry-sized tamarind
1/2 tsp of mustard
1/2 tbsp of sesame oil
salt as required
Preparation:
1. Heat 1 tsp of oil in the pan and add urad dhal to the pan. Roast the dhal till it turns golden brown. Transfer to a plate.
2.Add the chopped onion and red chillies to the pan, saute for 2 minutes and then add grated carrot to the pan. Saute well for another 2 minutes.
3.Allow to cool and then grind the sauteed ingredients with salt and tamarind together in to a smooth paste.
4.Carrot chutney is ready. Heat 1 tsp of oil and add the mustard. As it sputters, transfer the seasoning to the chutney.
