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Green Chilli Curry Leaves

Spicy Beaten Rice Mix
(Poha Chivda)

Peanuts Dry Red Chilli

Thin beaten rice flakes tossed in a spicy tempering and stored in airtight jars to be enjoyed as and when required. Tastes best when served crisp with grated coconut and a sprinkling of sugar.


Indian Vegetarian Recipes

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: Indian


2  tablespoons oil
1  teaspoon(s) mustard seeds
1  teaspoon(s) cumin seeds
2  green chillies chopped fine
2  dry red chilli(es) broken into bits
2  tablespoon(s) peanuts
2  sprig(s) curry leaves
½  teaspoon(s) asafoetida powder
½  teaspoon(s) turmeric powder
4  cups thin variety beaten rice (patla poha)
salt and sugar to taste
grated coconut and sugar powder for garnish

  1. Pour the oil in a microwave-safe deep bowl. Toss in the mustard and cumin seeds. Microwave covered on high (100%) power for about 4  minutes till they splutter.
  2. Stir in the green chillies, red chilly pieces and the peanuts. Microwave covered on high (100%) power for about 2  minute(s) or till the peanuts are aromatic. Drop in the curry leaves, asafoetida and the turmeric powder. Stir till aromatic.
  3. Stir in the beaten rice and microwave uncovered on high (100%) power for about 2  minute(s) (stirring every 30 seconds to avoid burning) till the beaten rice is crisp and well coated with the oil and spices. Allow to stand for a minute before checking for doneness. Sprinkle salt and sugar to taste and toss well. Cool and store in an airtight jar.

TIP:

  • Chillies can be increased or decreased as desired.
  • It is better to prepare this dish in a bigger quantity and store for days oe even a month or two in airtight jars to retain the crispiness. Enjoy as and when required.
  • When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food.
  • Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.

Serve garnished with: grated coconut and a sprinkling of sugar powder.

 
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