Recently when I was in India I had the opportunity to meet Jo Ann after a long time. She is a close friend of both my daughters and someone I am extremely fond of. I was so touched that she made time to come over to Lucknow to take part in my elder daughter's wedding preparations. Seriously, her being around added to the fun and gaiety of the shopping excursions, the late night chat sessions and of course the enjoyment of meal times. One afternoon, after an exhausting round of shopping we sat down for a late lunch of steaming hot, flavourful....Tehri. It tasted so wonderful!! Jo especially really loved it and it is on her request that I am sharing this recipe.
I am actually surprised that I haven't shared this recipe before now as it has been a family favourite for as long as I can remember. It was a regular at my parents' place and I continued the tradition at my place, after I got married. It was generally prepared on Sundays or holidays when the entire family was present at home. Most often for Sunday lunch. An ideal one pot dish after a late and heavy breakfast!
Tehri, is a spicy vegetable and rice preparation that is popular in North India. It is fairly simple to prepare....one of those easy, no fuss dishes that just can't go wrong. You go about preparing it like the regular curry...add whole spices and chopped onion, then add tomato ginger garlic paste and the spice powders. Once the mixture leaves oil, chopped veggies are added and lightly stirred. Lastly the rice and water is added and left on low heat till it is cooked. Easy, right??
Jo, this is for you. Hope you enjoy making it!
Ingredients:
1 cup rice
2 cups water
2 cups mixed vegetables ( carrots, french beans, peas, potatoes, cauliflower)
1 big onion or 1/2 cup, finely chopped
1 tea spoon garlic paste
1 tea spoon ginger paste
1 tomato, pureed
1 small onion or 2 table spoon, paste
Salt to taste
1/2 tea spoon turmeric powder
1/2 tea spoon red chilly powder
1 tea spoon coriander powder
1/2 tea spoon
garam masala powder (whole spice powder)
4 table spoon oil
Whole spices: 1 tea spoon cumin seed, 1 bay leaf, 3 cloves, 1 black cardamom, 1 inch cinnamon
Method: Soak the rice for at least half an hour in water. Chop the onion. Grind tomato, onion, ginger and garlic. Chop the vegetables you plan to use...carrots, french beans, potatoes, etc.
It is always better to assemble everything first and then begin to cook. Makes it simpler!
Take a heavy bottom pan, add oil and when it is slightly heated add the whole spices. When they begin to splutter add chopped onion. Allow the onion to turn translucent and then add the tomato onion ginger and garlic mixture. Stir. Add the spice powders.. turmeric powder, red chilly powder, coriander powder, salt and whole spice powder. Keep stirring till mixture leaves oil.
Add the chopped veggies. Stir some more till the spice mix coats the veggies well.
Drain water from rice and add. Stir for a minute. Add the measured quantity of warm water and cover and let it cook on very slow flame. Stir from time to time till water dries out. By then rice and veggies will be cooked. Close flame and leave it covered for a few more minutes. This will allow rice to fluff up further. Serve hot with green chutney, pickle,
papad and
raita ( spiced yoghurt).
If using a pressure cooker.... after adding water, close the lid and cook on high flame. Close flame after first whistle.
If you don't have one or other of veggies listed above in ingredients, you can still go ahead and make
tehri. Also, the quantity of veggies added can also vary. I like to add plenty of veggies but you can add less if you so like. No issues.
