Tehari (Stir fried Rice)

A gastronome like me has many foodie dreams. These dreams are never-ending and the more my  grub-dreams are fulfilled, the more dreams they seem to spark off. It's like a chain reaction - one meal cooked leads to ideas or wishes for another, and then the other leads to a few more.


This blog testifies my unconditional devotion and compassion towards grub. A good part of my life revolves around food - thinking about it, writing about it, and taking pictures of it. Then planning meals, grocery shopping, and cooking meals for family. My love for food is also food for love. Craving eatables, tasting flavourful feasts, and gorging on homely servings, for me, is the best part of life.

Take me anywhere in this world and on the top of the agenda would be to try the regional cuisine of that area...

Speaking of regional areas, here is one such recipe that is typical of U.P. 


Serves 8.

1. 5 cups of washed rice
2. Salt, 5 tsp or to taste
3. Mustard seeds
4. Heeng
5. Cumin seeds
6. Oil
7. Peas
8. Turmeric powder, 2 tsp
9. Red chili powder, 2 tsp or to taste
10. Coriander powder, 4-5tsp

Directions:
1. Heat a non-stick wok.
2. Add oil, mustard seeds, and heeng.
3. When the mustard seeds crackle, add cumin seeds.
4. Add about 2 tsp turmeric powder and then raw rice.
5. Mix well.
6. Cook for about 5 mins on medium high heat stirring continuously.
7. Add coriander powder, red chili powder and mix again.
8. Add peas and cook for another 5-7mins.
9. In a rice cooker, add water and this stir fried rice.
10. Add salt.
11. Steam rice until fully done.

Serve warm as a one-pot meal or with a side of tomato soup.

A morsel of this for me? I'm sorry. Nothing less than a full-fledged serving. Thank you. Luckily enough, this was my first carb intake in three days. Dieting is not easy - I tell you!

On this note, I'd like to express my gratefulness to have so many sources, inspirations, cuisines, as well as whims to throw together all kinds of recipes and fire up my stove. It keeps me going. One steady and strong inspiration and source of recipes has been my Mom. Just like this one. Thanks, Mom!