INGREDIENTS
- 1 cup cooked rice (you can use basmati)
- 1 small tomato
- 3 spring onions, finely chopped
- 2 dry red chillies
- 1cm piece of ginger
- 2 cloves of garlic
- 3 to 4 tablespoons mozzarella cheese (traditionally, fermented cheese is used)
- Salt to taste
- 2 tablespoons oil
METHOD
- Soak the chillies in water for half an hour.
- Now, in a blender, add the soaked chillies, ginger, garlic, tomato, cheese and salt and blend them with some water to form a thick paste.
- In a pan, heat the oil.
- Add half of the spring onions and sauté well.
- Now add the chilli-cheese paste and cook it for 2 to 3 minutes.
- Make sure to stir or the cheese will get stuck to the pan.
- Add the rice and mix well.
- Add salt as desired. Cook on simmer for 2 to 3 minutes.
- Garnish with spring onion greens and serve hot.
Warning: Ask a parent or adult to help with these recipes.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins
ACTIVITY: Raising Rice
List any 10 different types of rice India produces.
