Continuing the series of tiffin box , here’s one more recipe which can be prepared and packed in your tiffin box. Simple and quick with all the goodness of different vegetables.
Raw rice— 1cup
Pudina paste— 3 tbsp
Onion— 1 -cut into small pieces
Corn— 2 tbsp- cooked
Mustard seeds— ½ tsp
Cinnamon— ½ inch
Bay leaf— 1
Turmeric powder— ½ tsp
Salt— 1 tsp
oil— 4 tbsp.
Cook rice with ½ tsp salt and one spoon oil. Spread the cooked rice in a plate and let them cool. Heat the remaining oil in a pan, add mustard seeds when they start to splutter add the cloves, cinnamon, bay leaves and sauté them. Now add the chopped onion till the onion turns translucent. Add the cooked corn and sauté for a minute. Now add the pudina paste and add ½ glass of water , add the remaining salt and allow it to cook till you get a thick paste. Put of the heat and add the cooked rice and mix gently.
For the pudina paste, grind together 1 cup of fresh pudina, 2 green chilies with 4 tbsp fresh coconut and salt.
- You can prepare the pudina paste and store it in fridge and use it as and when required. The paste has a self-life of 10 days stored in an airtight bottle in the fridge.
- You could add grated carrots, cooked peas along with corn.
- Millet, vermicelli or rice- vermicelli can be used instead of rice.