Name: SPICY VEGGY OF LEFT OVER RICE. recipe by Sangeeta Sethi at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: Cumin 20g; Black pepper 10 g; Cloves 4-5; Cardamom greater 4-5; Cinnamon 3-4 cylindrical sticks; Red chilly dry whole 2; Red chilly powder 1 tablespoon; Kasoori methi 20 g for garnishing; Coriander leaves handful for garnishing; Oil sunflower /ghee 4 tablespoons; Peas green fresh 30g; Potato one medium sized; Onion one medium size; Tomato one medium size; Salt as per taste; Urad dal vadi3-4 chunks; Rice cooked left over 2 cups approximately; Curd 2 -4 Tablespoons

ABOUT SPICY VEGGY OF LEFT OVER RICE. RECIPE

I can recall the days of my growing up years when my mom used to cook a very delicious spicy left over Rice Veggy laden with Amritsari urad dal vadi with green peas and potatoes...She used to say that it is primarily from Amritsar where more variations of this spicy veggy of left over rice is available..so here is my recipe..Hope you would also try this recipe ...and would never repent of wasting your rice.if at all they are in excess.

Ingredients Serving: 4

Cumin 20g
Black pepper 10 g
Cloves 4-5
Cardamom greater 4-5
Cinnamon 3-4 cylindrical sticks
Red chilly dry whole 2
Red chilly powder 1 tablespoon
Kasoori methi 20 g for garnishing
Coriander leaves handful for garnishing
Oil sunflower /ghee 4 tablespoons
Peas green fresh 30g
Potato one medium sized
Onion one medium size
Tomato one medium size
Salt as per taste
Urad dal vadi3-4 chunks
Rice cooked left over 2 cups approximately
Curd 2 -4 Tablespoons

Instructions

Ingredients pictures Amritdari urad dal vadi containing dry coriander seeds and black pepper and red chilly powder. Cinnamon cloves red chilly whole cumin bigger cardamom
These are frozen peas ...I couldn't get here the fresh peas in Bonn....Potato tomatoes onions common salt and left over rice
Let us start it's making . Keep the container in which we have to cook on the gas on a high flame. Add cinnamon greater cardamom. Cumin Cloves black pepper and red chilly whole and allow them to splutter .
Add vadis now and shallow fry them ..for 2 to 3 minutes.
Meanwhile make an onion tomato paste in a blender and add this in the oil..Allow them to saute till it leaves it's oil.
Stir intermittently and add red chilly powder
Add curd two tablespoons (optional) I have added as it enhances the taste of the gravy and gives a creamy texture
Peel and wash the potatoes and add along with peas in the gravy.
Peas and potatoes have been added here
Add the left over rice and salt in it ...Adjust it's consistency by adding little water...
Mix all the ingredients thoroughly...
Keep the lid closed and allow it to simmer for 10 minutes for the potatoes and peas to become soft and tender and all the spices to get infused in the rice mixture.....and attain a dry gravy Masala like consistency..
Your lovely aromatic spicy Amiratsari aloo vadi peas rice veggy is ready.... Enjoy spicy treat

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