The enticing aroma wafting through my kitchen fired up my hunger pangs and I ate to my heart's content, which meant nothing was left for my hubby :P. This rice is not only delicious but also healthy and quick. After my first attempt, I adapted his recipe by adding extra veggies and an extra dose of burnt garlic for that awesome flavor. Prepared it twice after that and both times my family enjoyed it. Below is the recipe that I adapted from JD's recipe.
Ingredients
2 cups cooked rice
1 cup soya nuggets
1 cup finely sliced colored capsicum
1/2 cup green peas
2 -3 tbsp finely chopped garlic
Few garlic cloves, sauteed till golden brown used for garnish
Few garlic cloves, sauteed till golden brown used for garnish
1 tsp cumin seeds
1 tsp red chili powder/ chili flakes
2 tbsp vinegar
salt to taste
2-3 tbsp olive oil
Method:
Keep your vegetables ready. Finely chop the garlic and keep it aside.
Now take a cup of soya nuggets and boil them in water with little salt in it. Once the nuggets become soft, drain them and put them in cold water just enough to immerse them. Add 2 tbsp of vinegar from the top. Keep it aside and allow it to soak for 15-20 mins. Drain the water and softly squeeze the nuggets and keep them ready for rice. [please take care not to over squeeze these nuggets]
Meanwhile, heat olive oil in a wok. Add few garlic cloves [crushed] and saute them till golden brown. Take them out and keep it aside. In the same wok, add finely chopped garlic on high flame and stir it till they turn golden brown. Sim the flame, add 1 tsp of cumin seeds, 2-3 red chilies, 1 tsp of red chili powder, sliced capsicum and handful of green peas. Fry it for a couple of minutes. Next add soya nuggets and mix well. Stir fry for two minutes. Add the cooked rice, mix well and cover the pan. Cook it on low flame for 5 minutes occasionally mixing the ingredients in the pan. Switch off. Garnish it with sauteed garlic cloves and serve it hot.
Happy Cooking!
Sending this as an entry to "Flavor up with spices #2- Cumin"
Keep your vegetables ready. Finely chop the garlic and keep it aside.
Now take a cup of soya nuggets and boil them in water with little salt in it. Once the nuggets become soft, drain them and put them in cold water just enough to immerse them. Add 2 tbsp of vinegar from the top. Keep it aside and allow it to soak for 15-20 mins. Drain the water and softly squeeze the nuggets and keep them ready for rice. [please take care not to over squeeze these nuggets]
Meanwhile, heat olive oil in a wok. Add few garlic cloves [crushed] and saute them till golden brown. Take them out and keep it aside. In the same wok, add finely chopped garlic on high flame and stir it till they turn golden brown. Sim the flame, add 1 tsp of cumin seeds, 2-3 red chilies, 1 tsp of red chili powder, sliced capsicum and handful of green peas. Fry it for a couple of minutes. Next add soya nuggets and mix well. Stir fry for two minutes. Add the cooked rice, mix well and cover the pan. Cook it on low flame for 5 minutes occasionally mixing the ingredients in the pan. Switch off. Garnish it with sauteed garlic cloves and serve it hot.
Happy Cooking!
Sending this as an entry to "Flavor up with spices #2- Cumin"
Burnt garlic gives a fantabulous aroma to watever they are added, rice looks nutritious and filling..
ReplyDeleteNice and yummy rice.
ReplyDeleteyummy it looks.. love soya chunks
ReplyDeleteThnks Smitha, Nandoos Kitchen, Priya S!
ReplyDelete