This is a simple and quick recipe.A perfect lunch box recipe.
Ingredients:
Cooked rice – 2 Cups,preferably Basamathi rice,
Capsicum – 1,medium,sliced fine,
Carrot – 1,medium,grated fine,
Onion – 1,small,sliced fine,
Green chilli – 5,cut vertically, each into 4 slices,
Tomato – 1 small,hybrid,cut into small pieces,(remove seeds ),
Ginger garlic paste – 1/2 Tsp,
Shajeera – 1/2 Tsp,
Stone flower – a small piece ( optional),
Boiled fresh peas – 30 Gms,
Salt,
Oil – 2 Tablesp,
Desi ghee -1 Tablesp,
cloves ,- 3,
Cardamum – 3,
Cinnamon – 1/2″ pieces – 2,
Bread croutons – from 4 slices of bread and 2 Tablesp of ghee for frying,
Chopped coriander leaves – 1 Tablesp,
Chopped mint leaves – 1/2 Tablesp ,(optional),
Method:
1).Cut bread into 1″cubes and fry them in 2 Tablesp of ghee till golden in colour and crispy.Keep them aside,
2).Heat oil+ghee in a pan add cloves,cardamum,cinnamum,shajeera and stoneflower.Fry for few seconds and add ginger garlic paste.Fry till raw smell goes.
3).Add onion ,chilli pieces fry till onion turns pink and soft.
4).Add capsicum , carrot and tomato.Fry for 2 min.Add peas, rice and salt ,Mix thoroughly and keep on fire for 2 minutes so that rice grains are blended well with vegetables.
5).Sprinkle Chopped coriander,mint and croutons.Stir quickly and keep it covered for 2 minutes.Mix once or twice in between.Remove and serve hot with any curd raitha.
Tip:
a).You can minimise the use of ghee as follows-simply rub bread pieces with 1/2 tablesp of ghee and microwave them high for 1 or 2 minutes or till lightly browned .(Adjust according to your oven power levels).
b).You can utilise left over rice and bread pieces.