Masala Rice – The Hungry Stomach’s Lining

It’s been four weeks since we have been locked down, as much as we may have to except it’s going to be the new normal, restlessness is creeping in.

My target to blog each day has miserably failed, I do love to be in the kitchen, every part of it, sourcing, cutting, cooking, cleaning, presenting and eating. Just all of it. What I don’t like and it’s definitely not my skill is - writing. 

However, this story has to be shared in this period or else it would lose it deep connection. 

I am a Mumbai girl, lived through the harsh floods 26/7, the terrorist attacking the Taj Mahal Hotel 26/11. When I was writing my last ICSE exam on 12^th March 1993, bombs were ripping the city I love the most.Each time the city bounced back stronger,wiping every memory of the day before. I believed people for people, no matter what the crisis was, is the character of a ‘Mumbaikar’.

Forward 2020. I now live in Bangalore and as Covid strikes, I expand my belief, I am an ‘Indian’ people for people, no matter what the crisis is.

I have had the privilege last week to assist in a Family Kitchen, that is mobilizing food for around 4500 hungry and affected people. A venture started by an elegant grandmother and devotedly supported by her sons. As the clock strikes morning, every member of the family is out each day, every day doing their bit to put back the smile on hungry faces. 

I share the recipe that is being cooked in this kitchen, it can line any hungry stomach, and is easy, filling and delicious. 

Ingredients

·     Uncooked Rice            375 gm

·     Peanuts                       50 gm

·     Tomato                        200 gm

·     Onion                          50 gm

·     Carrots                        150 gm

·     Oil                               30 ml

·     Mustard                       15 gm

·     Kadi patta                    3 gm

·     Turmeric                      2 gm

·     Kashmiri Mirch             7 gm

·     Sugar                           10gm

·     Salt                              25 gm (or to taste)

Method

·     Wash and Boil the rice in 2.5 times water and keep aside for cooling

·     Cut the carrots, 1 cm squares boil and keep aside for cooling

·     Chop the onions and tomatoes into small pieces

·     Heat the oil, add the Turmeric, Mustard, Kashmiri Mirch and Kadi patta. Let it fry for one minute

·     Add the onion and fry it for 1 minute until it starts to brown, now reduce the heat add the peanuts and roast it for 2-3 minutes. 

·     Turn the heat on, and add the tomatoes and salt at this stage, cook for 3-4 minutes until the tomato starts to bleed. Reduce the heat and add the sugar and carrots. Cook further for 2-3 minutes.

·     Remove the cooked puree and mix it with the rice.

·     If you are serving it at home you may garnish it with coriander.