Inspiration has no prescribed source, and i am inspired and motivated by many. My friend and fellow blogger Sonal Gupta,
is one of my biggest inspiration source behind my blogging. 🙂
going through the novice gardener, co-hosts Elaine@foodbod, Julianna@foodie on board and so many different contributions of other bloggers, i am more and more motivated !!
Thank you Sonal for introducing me among these lovely, talented people 🙂
Thank you in advance to the co- hosts . With tremendous help from Sonal@simply vegetarian 777, here i am with a very humble, vegetarian Indian preparation.
Delhi is burning !!!
It was already 35 ° C at 8.30 am 😥 and by 11 am it was 42° C 😥 😥 . Air conditioners working over – time, kitchen still feels like a furnace !!!
In no mood to cook or even feel like eating, i opted for another of my ‘one pot meal’.
Well, this is a commonly cooked in mostly north -Indian households in any season. Innovation is the key factor which works !!! Usually available vegetables are used and its cooked more in ‘risotto’ style, vegetables and rice fried and cooked in a pressure cooker.
The only twist -in -the – tale i did was, used pre-cooked rice 🙂
Flavorful and light on the palate and even lighter on the stomach. 🙂
And here’s how i made it …..
TAHRI / JUNGLEE VEGETABLE FRIED RICE
One pot meal – serves 2 to 3 persons
3 cups – cooked basmati rice
1 cup – cauliflower florets (blanched or grilled)
½ cup – chopped onion chunks
½ cup – finely chopped/ grated tomatoes
¼ tsp – finely chopped green chili
1 ½ tbsp – fried onions( I keep a prepared pack of it in the freezer)
½ tsp – peppercorns
¼ cup – boiled or frozen peas
¼ cup – diced and boiled carrots
1 tsp – chopped garlic (for tempering)
Pinch of turmeric to add just a touch of color
½ tsp – sugar
1 ½ tbsp – cooking oil + 1 tsp for separate tempering
Salt to taste
GARNISH : (optional)
1 cucumber – sliced lengthwise
1 tomato – slice/chop/shape as per your wish
1 lime – sliced
1 green chili – slice/chop/shape as per your wish
Heat oil in a wok and temper with half the chopped garlic and once it turns golden add the chopped onions. Fry for a min and add the chopped green chili, peas, cauliflower florets, diced carrots, tomatoes and a pinch of turmeric. Fry on high flame for till tomatoes dry up and add the cooked rice, sugar and salt to taste. Moderate the flame and stir and fold in the rice lightly, till all rice is coated well. The procedure will take around 2 mins.
Meanwhile, prepare a separate tempering with 1 tsp oil. Once hot, add the garlic, and allow it to turn golden and add the peppercorns.
Take the rice off the flame and temper it. Mix it well. Plate the rice on a platter, sprinkle fried onions, garnish and serve with a bowl of flavored/ plain curd.
A perfect summer meal. Easy to cook and good to eat !! 🙂