Served as main course. Suitable for vegetarians. Maharashtrian (western India) recipe. Speciality: Recipe for microwave cooking.

Indian

4 cups beaten Rice Flakes - thick variety

2 Tablespoons Oil

1 teaspoon Mustard Seeds

1 teaspoon Cumin Seeds

2 Green Chillies, slit or chopped fine

1 Sprig Curry Leaves

2 big Onions, sliced fine

1/2 teaspoon Turmeric powder

4 Tablespoons chopped, fresh, Coriander

Salt to taste

4 Tablespoons Water

Chopped, fresh, Coriander to garnish

Wash the beaten rice in water thoroughly. Drain and keep aside. Pour the oil in a microwave-safe deep bowl. Toss in the mustard seeds and microwave covered on high (100%) power for about 4 minutes till they splutter. Toss in the cumin seeds and stir till they change color. Add the green chillies, curry leaves, onions and turmeric powder. Microwave uncovered on high (100%) power for about 4 minutes till the onions are pinkish. Add the chopped fresh coriander and keep stirring till they wilt. Mix in the beaten rice and salt to taste. Mix the water into the beaten rice lightly. Microwave covered on high (100%) power for about 0 minutes till the water has been absorbed by the beaten rice softening it and the flavors are well blended. Do not overcook the beaten rice as it tends to harden. Keep covered for a few minutes before serving.

Preparation time: 15-18 minutes

Cooking time: 10-12 minutes

Serves: 4

Tips:

Beaten rice is available in two varieties; thick and thin. When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food. Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving. Serve hot garnished with chopped fresh coriander.

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