Soya has a love and hate relationship in the house. I love it and the pati detests it
However once when I did give it to him for lunch as a curry, he didnt complain. So I took the liberty of making the Mexican rice from the Pressure cooking book from Nita Mehta. Page 80.
You shall need: [Feeds 3-4]
1 cup… Rice
2 tbsp… Ghee
1/4 tsp… Jeera
1″… Dalchini/cinnamon stick
1/4 cup… Soya Nuggets [I used mini ones. Soak them in Luke warm 1/4 cup water for 30 min]
3-4 tbsp… Tomato Puree
1 … Sliced onion
Salt to taste
1.5 cup… water
1/4 tsp… red chilly powder
green and orange food color optional
- In the cooker, heat ghee. Add the dalchini, cardamom and jeera.
- Add the onion and cook until light brown.
- Now add the puree, salt, red chilly powder. Cook until the fat leaves the masala.
- Now squeeze the nuggets off excess milk and add to the masala.
- Stir until it is evenly coated.
- Add the drained rice to the masala.
- Now pour 1.5 cup water and bring it to the boil.
- Put the cooker lid on and cook upto 3 whistles.
- Let the steam settle. Serve warm.
- I added 2 food colors to give some layer and color.
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brain child of Zesty South Indian Kitchen
Brain child of Valli.