Name: Turmeric Chili Rice
Prep time: 10 min
Cook time: 20 min
Yield: 2 portion
Ingredients: 4 cup rice (Cooked); 2 turmeric (Raw - thin sliced); 1/2 cup chilies (Large red cut into thin ring); 1 Ginger ( thin sliced); 8 clove Garlic (sliced); 1/4 cup Vinegar; 2 tbsp Tamarind (seedless); 1 tsp mustard seeds (Red powder (Rai)); 1/2 tsp cumin seeds (Crushed); 2 tbsps Pea nut; 1/2 tsp Turmeric (powder); 1 heaped tbsp Sugar; 2 tbsp Mustard oil; Salt (per taste)

I am a person who belong to this category.I am brought up in such values by my parents like “Do not waste food, because food is God”.The sight of food-wastage is always more in a buffet party.I am not a rice lover though I am from land of rice . Today there was about two cup left-over rice and I wanted to give a make-over in a different style. The result was Turmeric Chili Rice.Try it and you will never regret!

“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” ~Craig Claiborne~

Thank god that many hotels following Anti-wastage policy these days. In Orissa people add water to the leftover rice and very next day they enjoy “water rice” with some fish fry or anything they like.Very often you come across this sight if you are there in summer days.Even this is one of the dish that is offered to Lord Jagannath in Puri Temple during Summer.It has a cooling effect when taken with curd.

Turmeric Chili Rice

Course

main course

Cuisine

indian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

portion

Ingredients

4 cup bengal gram Cooked
2 coriander Raw - thin sliced
1/2 cup warm milk Large red cut into thin ring
1 Ginger thin sliced
8 clove Garlic sliced
1/4 cup jasmine rice
2 tbsp legume seedless
1 tsp mustard seeds Red powder (Rai)
1/2 tsp cumin seeds Crushed
2 tbsps Little-Millet
1/2 tsp coriander powder
1 heaped tbsp salt
2 tbsp cinnamon
chili powder per taste