Wednesday, December 1, 2010

SPICY RED MEXICAN RICE


INGREDIENTS

3 CUPS BOILED RICE
2TBSP CHOPPED CORIANDER
2TBSP OIL
3 TOMATOES PUREE
3/4 TSP AJWAIN
1 CARROT CUBES
2 ONIONS CHOPPED
1 CUP BOILED KIDNEY BEANS ( RAJMA)
2 1/2 TSP TOMATO KETCHUP
1 1/2 TSP SALT OR TO TASTE
1TSP RED CHILLI POWDER
3/4 TSP FRESHLY GROUND PEPPER.

METHOD
HEAT OIL IN A BIG KADHAI. REDUCE FLAME. ADD AJWAIN. STIR FRY FOR 1 MIN. ADD ONIONS TILL LIGHT BROWN. ADD CARROT.NOW ADD TOMATO PUREE. COOK TILL DRY. REDUCE FLAME. ADD TOMATO SAUCE, RED CHILLI POWDER, SALT AND PEPPER. ADD THE RICE AND RAJMA. STIR FRY FOR 2-3 MINS. ADD CORIANDER . MIX WELL . SERVE HOT.

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