Served as main course. Suitable for vegetarians. Speciality: Recipe for microwave cooking.

Indian

2 Tablespoons Oil

1 teaspoon Mustard Seeds

1 teaspoon Cumin Seeds

2 Green Chillies, chopped fine

2 dry Red Chillies, broken into bits

2 Tablespoons Peanuts

2 Sprigs Curry Leaves

1/2 teaspoon Asafoetida powder

1/2 teaspoon Turmeric powder

4 cups thin variety, beaten Rice

Salt and Sugar to taste

Grated Coconut and Sugar powder for garnish

Pour the oil in a microwave-safe deep bowl. Toss in the mustard and cumin seeds. Microwave covered on high (100%) power for about 4 minutes till they splutter. Stir in the green chillies, red chilly pieces and the peanuts. Microwave covered on high (100%) power for about 2 minutes or till the peanuts are aromatic. Drop in the curry leaves, asafoetida and the turmeric powder. Stir till aromatic. Stir in the beaten rice and microwave uncovered on high (100%) power for about 2 minutes (stirring every 30 seconds to avoid burning) till the beaten rice is crisp and well coated with the oil and spices. Allow to stand for a minute before checking for doneness. Sprinkle salt and sugar to taste and toss well. Cool and store in an air-tight container. Serve garnished with grated coconut and a sprinkling of sugar powder.

Preparation time: 5-7 minutes

Cooking time: 2-5 minutes

Serves: 4

Tips:

Chillies can be increased or decreased as desired.

It is better to prepare this dish in a bigger quantity and store for days or even a month or two in airtight jars to retain the crispiness.

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.

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