Tomato cashew rice Recipe

This Tomato Cashew rice has the taste of juicy tomatoes and crispy cashews with little spices makes us to enjoy eating every mouth.
Tomato cashew rice picture

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexHealthyServings2
CuisineCourse
DishVegetarian
Main IngredientInterest Group,

Ingredients

 Cooked rice3 Cup (48 tbs) (Cook with a spoon ghee and let it to cool)
 Ghee1 Teaspoon (for rice)
 Ripe red tomatoes3 , sliced in to small pieces
 Ginger4 Teaspoon, finely chopped
 Onion2 , finely chopped
 Green chilly3 , slit lengthwise
 Mustard seeds1 Teaspoon
 Urad dal1 Teaspoon
 Cashews10
 Asafoetida1⁄2 Teaspoon
 Turmeric powder1 Teaspoon
 Chilly3 Teaspoon
 Garam masala1 Teaspoon
 Ghee1 Teaspoon (adjust quantity as needed)
 Oil1 Tablespoon (For frying)
 Cilantro leaves4
 Cilantro1 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 mg

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

1. Heat oil in kadai, add the mustard, urad dal, asefeotida and cashew. Let mustard splatter and cashew turn light brown.
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.
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