An easy to make recipe for a variety rice – lunch box special for children who does not like to eat onions or tomatoes as such!
Soak the rice for 20 to 30 minutes.
Cook it in a thick bottom vessel with 3 to 4 cups of water. Once the rice is cooked soft, drain the excess water and keep the cooked rice in a wide vessel to become cool. (Or) Use cooker to cook the rice.
Heat ½ tablespoon of ghee in a small kadai and fry the cashews and keep it aside.
Take the small onions, ginger, garlic, fennel seeds, red chillies, and tomatoes and grind them into a paste and transfer them to a bowl.
Heat oil and 1 ½ tablespoons of ghee in a thick bottom frying pan and add cloves, cinnamon and cardamom and saute for 2 to 3 minutes.
Keep the flame on medium and add the onion and green chillies and saute until the onions turn glossy.
Now add the ground mixture and saute until the raw smell settles.
Once the mix becomes thick add the green peas and the cooked rice, and salt and mix well until it mixes well with the masala keeping the flame on low.
Add the cashews and the coriander leaves and put off the flame.
Side dish: Potato fry is a very good combination and you can also serve with potato chips. Onion raita/ Cucumber raita also will be a great choice.
My blog, originally focused on millet recipes, started as a personal project for Niranjana and Devesh, who recently began their new life in Himachal. However, I soon realized that many young individuals, chasing their dreams, could benefit from this knowledge. That's when I decided to share it with a wider audience. While I begin with millets, I plan to expand…
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