Thursday, Dec 20 2007

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Puffed Rice In Spiced Tomatoes

Ingredients:

3 ripe juicy tomatoes
1 green chilli slit
1 stalk curry leaves
1 tsp. fresh coriander finely chopped
6 cups puffed rice
1/2 tsp. red chilli powder
4-5 pinces turmeric powder
2-3 pinches asafetida powder
1/2 tsp. sugar
1/4 tsp. each cumin & mustard seeds
salt to taste
1 tbsp. oil

Method:

1. Chop tomatoes into small pieces.
2. Heat oil in a large heavy pan.
3. Add seeds, asafetida, allow to splutter.
4. Add curry leaves, chilli, tomatoes.
5. Saute for 3-4 minutes.
6. Add chilli powder, salt, turmeric, sugar.
7. Stir occasionally, and simmer till the tomatoes are mushy.
8. Once oil start separating, add puffed rice and chopped coriander.
9. Mix well, while still on simmer, take off heat.
10. Garnish with more coriander if desired.
11. Serve hot as a snack with tea/coffee, or by itself.

Note: One may use other puffed cereals to make the same dish, like wheat puffs, millet puffed, etc. Do not cook too much after adding the puffed rice, or it will become too chewy. For those who would like the dish soft, put the puffed rice first in water, drain, press out excess Water, then add to tomatoes.

Making time: 15 minutes
Makes: 3 servings
Shelflife: Best fresh and hot. One may prepare the vegetable ahead of time and store refrigerated. But mix puffed rice, just Before required.

Nutritive value per serving

Protein	:	3.83gms
Fat	:	4.16gms
Minerals	:	1.89gms
Fiber	:	1.04gms
Carbohydrate	:	30.3gms
Energy	:	174.3kcal

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