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| Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair. |
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| Sprouty
Peanut
Tomato Rice |
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Prepration: 30 mins.
Cooking: 19½ mins.
Serves 4 Cal/Ser 157 |
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| Ingredients |
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1 cup rice - soaked for ½ hour in 2 cups water
½ cup moong sprouts
1 carrot - very finely chopped (½ cup)
½ cup french beans - finely chopped
2 tbsp oil, 3 tbsp peanuts (moongphali)
½ tsp cumin (jeera), 1 small onion - sliced
4 tbsp ready-made tomato puree or
2 tomatoes - pureed in a mixer
a pinch of turmeric powder (haldi)
½ tsp garlic paste
½ tsp garam masala, 1 tsp salt |
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| Method |
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| 1. |
Wash rice. Soak it in 2 cups water for 30
minutes. |
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| 2. |
In a micro safe dish add oil, peanuts, jeera &
chopped onion. Microwave for 4½ minutes. |
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| 3. |
Add haldi, salt and garam masala. Mix well. Add
sprouts, carrot, french beans and tomato puree.
Microwave for 3 minutes. |
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| 4. |
Add rice along with the water to the tomato
masala. Mix well. Microwave covered for 12
minutes. Allow to stand for 3 minutes. Fluff with
a fork. Serve hot. |
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