No waste of time, quick breakfast recipe. Here is an easy and tasty dissh that can be made in a jiffy with leftover rice, potatoes and onions. You can also add some fresh corianders to garnish. I have used Red chilli powder in this recipe, but that is purely optional. Serve with fresh curds, to complement the spicy nature of this delicacy.
Potatoes and onion cooked with leftover rice in this dish makes it extremely appealing and also irresistible breakfast due to their aromatic flavours while being cooked.
Ingredients:
- 3 cups cooked rice
- 1 chopped medium onion
- 1 potato cut into small cubes
- 2 Green chillies
- 2 tbsp oil
- 1 tsp Mustard Seeds
- a pinch of Asafoetida
- 1/2 tsp Turmeric powder
- 1 tsp red chilli powder
- salt as per taste
- coriander to garnish
Instructions:
- Heat oil in a non-stick pan and add mustard seeds.
- When seeds crackle, add the asafoetida and saute on a medium flame for few seconds.
- Add potato cubes, cover and cook for 3-4 minutes.
- Add chopped onions and turmeric powder, mix well. Cover and cook for 1-2 minutes.
- Add rice, red chilli powder, coriander and adjust salt, mix well and cook on a medium flame for 1 to 2 mintues, while stirring once in between.
- Serve hot with fresh curds.
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