- 2 cups Rice, cooked and cooled
- 1 cup fresh mixed Veggies *, parboiled
- 1 Onion, peeled and finely sliced
- 1 Tomato, deseeded and chopped
- 2 Eggs beaten
- 1/2 tbsp Ginger-Garlic paste
- 1 tbsp Red Chilli powder
- 1/4 Turmeric powder
- 2 Cardamom’s
- 2 Cloves
- 1 2’inch piece of Cinnamon stick
- 2-3 springs of fresh Coriander leaves
- 6-9 fresh Mint leaves
- 3-4 tbsp of fresh chopped Spring onions
In a heavy bottom coking vessel add oil, to this add cardamom’s, cloves and cinnamon stick. When the spices start to leave the aroma add onions, once the onions are soft add chopped tomato pieces, red chilli powder, salt, turmeric and ginger-garlic paste.
Fry till tomatoes are soft. Now add beaten egg mixture. Cover and cook for 2-3 minutes.
Using a spoon scramble until dry. Now add parboiled veggies and cook covered for another 2-3 minutes on a low flame.
Now add cooked and cooled rice, mint leaves, coriander leaves and half of freshly chopped spring onions.
Mix well and cook covered till all the flavours blend together.
Garnish with remaining spring onions and serve hot with your choice of pickle or tomato sauce or tangy tomato chutney.
Last but not least add your ‘love’ to make the dish ‘YUMMY’.
NOTE : * For mixed vegetables, I used carrots, potato, peas, sweet corn and french beans.SPECIAL ATTENTION: Nearly a month back I was thinking of a Food Photography blog, a place which talks and shares different ascepts of food photography. Just help me out by dropping down what you would like to know about food photography. Basing on this queries my rough idea of starting a food photography blog may nurture.This food photography blog also concentrates on blogging ascepts. So rush in your queries on blogging and food photography.