This is spiced rice with vegetables from Tarla Dalals Stir fry cook book and its so quick to make and way too colorful!!
What you need:
3 cups - Long Grained cooked rice
1/2 cup - Onions (sliced)
1/4 cup - Tomatoes (chopped)
1 cup - Mixed vegetables boiled (Tri color capsicums, Beans, Carrots, Green peas)
1/4 tsp - Turmeric powder
1 tsp - Red chilli powder
3 cloves - Garlic (crushed)
Salt to taste
3 tbsp - Oil
How to make:
Heat the oil in a pan add the onions and stir-fry until brown in colour and keep aside.
In the same oil add the garlic and capsicum and stir-fry for a minute. Add the tomatoes, boiled vegetables, turmeric powder, chilli powder and salt and stir-fry for a couple of minutes.
Add the rice and fried onions and mix well. Serve immediately.
Its Mango season and mango lovers will have the best love of their life.
What you need:
2 cups - Mango puree (any ripe variety)
2 cups - Hung Curd
5 tbsp - Powdered Sugar (if reqd more can be added)
1/4 tsp - Cardamom Powder
1/4 tsp - Saffron strands
1 tbsp - Milk
1/3 cup - Sliced pistachios/almonds mix to garnish
How to make:
Take the milk in a cup add the saffron strands and rest it aside.
Tie the curd in a clean muslin cloth and refrigerate it should take 4 to 5 hrs. In a blender add the hung curd, sugar and mango puree and blend it until smooth.
Add cardamom powder and blend it again. Now add the saffron milk to the mixture stir well and serve chilled with chopped nuts.
