Tomato cashew rice Recipe
Summary
Ingredients
| Cooked rice | 3 Cup (48 tbs) (Cook with a spoon ghee and let it to cool) | |
| Ghee | 1 Teaspoon (for rice) | |
| Ripe red tomatoes | 3 , sliced in to small pieces | |
| Ginger | 4 Teaspoon, finely chopped | |
| Onion | 2 , finely chopped | |
| Green chilly | 3 , slit lengthwise | |
| Mustard seeds | 1 Teaspoon | |
| Urad dal | 1 Teaspoon | |
| Cashews | 10 | |
| Asafoetida | 1⁄2 Teaspoon | |
| Turmeric powder | 1 Teaspoon | |
| Chilly | 3 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| Ghee | 1 Teaspoon (adjust quantity as needed) | |
| Oil | 1 Tablespoon (For frying) | |
| Cilantro leaves | 4 | |
| Cilantro | 1 Teaspoon (for garnish) |
Nutrition Facts
Serving size
Calories 823 Calories from Fat 279
% Daily Value*
Total Fat 33 g50.3%
Saturated Fat 7.6 g37.8%
Trans Fat 0 g
Cholesterol 13.4 mg4.5%
Sodium 104 mg4.3%
Total Carbohydrates 118 g39.4%
Dietary Fiber 8.7 g35%
Sugars 14.7 g
Protein 19 g38.7%
Vitamin A 46.6% Vitamin C 152.2%
Calcium 14.3% Iron 50.8%
*Based on a 2000 Calorie diet
Directions
2. Now add the onions, ginger, green chilly and curry leaves, saute till transparent. (You'll get a very good flavour)
3. Add the tomatoes, turmeric, chilly, garam masala and salt. Saute till the tomatoes are nicely cooked.
4. Cook till the oil comes out. Now add a little ghee and mix with the cooked cooled rice.
5. Garnish with cilantro and serve with yoghurt/onion raita.
Chef
