>> Tuesday, December 28, 2010
Cooking Mode : Pressure Cooking
Rice - 2 cups
Onions - 1 medium
Tomatoes - 2 medium
Ginger Garlic paste - 1/2 tsp
Red chili powder 1/2 tsp
Green Chilies - 3 medium.
Beans, Carrot, - 1 cup
Fresh Corn Kernels - 1 cup
Salt to taste
Mint leaves - 4-5 leaves.
Garam Masala - 1/2 tsp
Oil- 2 tsp
Ghee - 2 tsp
Water - 3 & 1/2 cups
Whole spices :
Bay Leaf - 1
Cloves - 2
Cardamon - 2"
Method to prepare:
Wash and soak rice for 15 mins.
Heat the pressure pan with oil. Add the whole spices and stir for couple of minutes. Then add onion julienne, slit green chilies, stir till the onions are light brown. Then add the ginger garlic paste. Cook for couple of minutes.
Then add finely chopped tomatoes, add the chili powder, salt and simmer for few minutes til the tomatoes are soft.
Add the chopped vegetables along with corn kernels. Combine everything well.
Add the mint leaves, drain the rice and add to the pan. Saute for couple of minutes.
Then add 3 & 1/2 cups of water. Bring to boil and cover to cook for 3 whistles or till done.
I took this for my lunch and my colleagues liked it so much. More than that, I was elated when my boys loved this and wanted this to be made again.
Reduce the spice if kids don't eat more spicy but as such this wasn't so spicy.
What do you pack for your kids?