Vegetable Amchur Rice (Quick Tasty Rice)

Ingredients
Rice 2 Cups (Basmathi/ Normal Sona Masoori)
Carrot 1 Cup Grated
Beans 1 Cup (Thin slices)
Onion1 Small
Green Chilli 2-3
Oil 2 Tbsp
Chilli Powder 1/2 Tbsp
Turmeric Powder 1/4 Tbsp
Amchur Powder 1.5 Tbsp
Salt to taste


Preparation Steps

Step 1: Wash and cook the rice.

Step 2: Wash and cut vegetables, Grated carrot, thinly sliced beans. If you want to add extra vegetables you can add but slice them very thin. Easy to fry.

Step 3: Place container on stove, add oil, once hot add sliced onions. Fry them to golden brown, now add cut green chilli, fry for 1-2 mins.

Step 3: Add all cut vegetables, let them fry for some time. Since vegetables are grated and thinly sliced simple fry should be ok to make them tender. If not you can add some water to cook.

Step 4: Once vegetables are well cooked add salt, turmeric powder, chilli powder mix with vegetables, let it sit for another 5 mins.

Step 5: Add the cooked rice into the above mixture now add Amchur powder to it, mix thoroughly. Add additional salt and Amchur powder if needed based on your taste.

That's all tasty veggie tangy simple quick Amchur rice is read to eat.

Tomato Chutney/ Pachadi

Ingredients

Tomato's 3 Nos
Turmeric Powder 1/2 Tbsp
Chilli Powder 1 1/2 Tbsp (more if you want more spicy since it is chutney)
Methi Powder 1/4 Tbsp (FenuGreek Powder)
Oil 4 Tbsp
Salt to Taste


Preparation Steps


Step 1: Wash Tomato's and cut into small pieces.

Step 2: Place pan on stove top add oil, once hot add the cut Tomato pieces in the pan. Allow them to cook simmering the stove for a long time until Tomato's are cooked half way to smooth paste. (All the water or juices released from the Tomato's should evaporate while cooking. This is a very important step.) Do not close the lid of the pan keep it open so that water/ juices extracted will evaporate. Cook time may be around 15-20 min.

Step 3: Add salt to taste, turmeric powder and chilli powder, mix well. Allow it to further cook for next 10 min. By this time you should see oil separating from the mixture/ the mixture getting sticky to the pan. This is good indication that the water content in tomato's evaporated and tomato's are well cooked for the chutney.

Step 4: Add methi powder mix well and let it further cook for 2-3 Min's. Then take out the mixture in a serving bowl. At the same time place another small pan on stove top add 1 Tbsp of oil, once hot add 1 Tbsp of mustard let them splutter, add a pinch of methi powder again in the oil, take if off the stove.

Step 5: Mix the oil mustard mixture with the tomato mixture in a bowl and mix well.Taste and add salt if needed.

Cool the hot red tomato chutney is ready to eat with rice or roti (bread).

Tip: If you like garlic, cut garlic in to small pieces fry in oil and add to the tomato chutney mix well. Enjoy the Tomato chutney with Garlic taste also.

Taro Root Fry/ Chamadhumpa Fry/ Arbi Fry

Ingredients
Taro Root 4-5 Pcs
Oil 3-4 Tbsp
Turmeric 1/4 Tbsp
Coriander Powder 1 Tbsp
Salt to Taste
Chilly Powder to Taste

Serves 2-3 People



Preparation Steps


Step 1: Wash Taro root thoroughly under running water to get rid of any mud stick to it.

Step 2: Pressure cook the Taro root with the skin for 2-3 vissels. Take off boiled Taro root from pressure cooker when there is no more steam. Put them in a container with cold water. Let them cool down for 5 min.

Step 3: Once they are slightly cool peel off the skin with the fingers. No need to use any peeler. Cut them into medium size pieces. Do not cut into small pieces now.

Step 4: Place a pan on stove top add oil, once hot, add the boiled cut Taro root pieces in the pan. Stir or mix until all the pieces are coated with the oil. Keep stirring every 5 Min's until all the sides of the pieces are fried to a dark/brown color.

Step 5: Before they are fully fried cut the pieces in to small eatable size, add salt to taste, turmeric powder, Chilly powder to taste, Coriander powder(Dhaniya powder) stir until the pieces are coated with the spices. Excessive stirring may make the pieces break off.

That's all once you feel the pieces are fried and look little crunchy the curry is ready. Let it settle for 5 min off the stove so that they may turn more crunchy. Enjoy the dry/ Crunchy Taro root Fry with rice or roti or as a side dish.