Thursday, May 8, 2008

Main Course - Vegan Mexican Rice



When I hear of mexican food, I can only think of one of my favorite eateries, "The New Yorker".. we get almost all kinds of food - indian, mexican, italian, chinese.. I have had enchiladas there which is a popular mexican snack.. I wanted to make something for the main course to put it easier. Sometime back in the newspaper "The Hindu" , i read how to make mexican rice, salad, enchiladas...etc.. So, dusted my rack, found those bits which i had collected and tried the mexican rice .. It came out very nicely.. It was not typically tasting of pulao or biriyani.. Let me share the recipe here.. Try it and share its taste.. What inspired me to try out this recipe.. Ofcourse, our culinary bazaar event.

Ingredients:
Basmathi/long grain rice - 1 Cup(Boiled)
Onion - 3(chopped)
Tomato - 2(chopped)
Capsicum - 1(chopped)
Carrot - 2(grated)
Minced Garlic - 1 tsp
Vinegar - 1/4 tsp
Soya sauce - 1/4 tsp
Rajma/Kidney bean - 1 Cup(Boiled with salt)
Oil - 3 tsp

Powders
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Salt to taste


Method:
1. Heat oil in a kadai.
2. Add minced garlic, fry for 2 minutes, then add onions.
3. Add tomatoes once the onions turn golden colour.
4. Add the powders, carrots, capsicum and boiled rajma along with little water (preferably the beans-cooked water), vinegar and soya sauce.
5. Saute for 10 minutes till the gravy thickens.
6. Mix the gravy thoroughly with rice without breaking it.
7. Voila, Mexican rice.

5 comments:

Uma said...

First time here. Came here from DK's Culinary Bazaar. Lovely entry for the event. Looks so delicious.

easycrafts said...

Very nice post for the event..

Ramya harish said...

Uma, welcome here:) Thank u so much

EC, thank u

Kalai said...

Nice post, Ramya! :)

Ramya harish said...

thank u kalai:)