My sister has come visiting me and there is a long list of things she wants me to make for her, so most of my posts this month will be of things she is fond of…so in a way this month is dedicated to her, food wise.I used to cook this combination for her often.
Soy nuggets can also be added to the rice though I haven’t added them this time. Boondi raita goes very well with this combination.
2 cups of good quality rice,
1 large onion (sliced),
Salt to taste,
1 tsp garlic paste,
1 tsp ginger paste,
2 tbsp oil
Wash the rice and keep it aside. Heat oil in a large vessel and add the sliced onion. Fry the onion till it turns golden brown. You can add a tsp of sugar at this stage to get a richer brown colour. Now add the ginger garlic paste and fry for a minute.
Add the rice and sauté it for some time. Add required amount of water and salt. Let it come to a boil, lower the heat and cook covered till done.
Serve with the potato curry.
6 small potatoes (peeled and diced into big pieces),
3 medium sized tomatoes (chopped),
1 tsp cumin seeds,
A large pinch of asafoetida,
1 tsp hot chilli powder,
1 tsp kashmiri chilli powder,
½ tsp turmeric powder,
2 tbsp oil,
Salt to taste,
3 cups of water
Heat oil in a pressure cooker, add the asafoetida and cumin seeds. When the cumin seeds pop add both the chilli powders and turmeric powder and immediately add the chopped tomatoes. Cook for some time on a low flame.
Add the potato chunks, salt and water. Stir it well. Close the pressure cooker lid and cook it for about 3 whistles.
Once the steam releases on its own, open the cooker and mash a few potato chunks with the back of a ladle to thicken the curry.
Serve hot with brown rice.