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The first change to make is to pay more attention to what you buy when you go to the grocery since it is likely that you have the tendency to pick up many of the things without thinking. As an example, if you have a bowl of cereal for breakfast, do you ever check to see what the sugar and salt content is before purchasing? One nutritious substitute that can give you a healthy start to your day is oatmeal. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one simple change to your diet has been achieved.
As you can see, it is easy to start making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to tomato rice (from leftover tomato chutney) recipe. To cook tomato rice (from leftover tomato chutney) you only need 11 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Tomato Rice (From leftover tomato chutney):
- Provide 1 1/2 cups leftover tomato chutney
- Get 3-4 cups cooked rice
- Prepare 1/8 tsp asafoetida
- You need 10 curry leaves
- Use 3 dry red chillies
- You need 1 tbsp salt
- Prepare 2 tbsp ghee
- Prepare 1 tsp black mustard seeds
- You need 10-12 fried cashewnuts
- You need 1 tsp garam masala
- Provide 2 tbsp chopped fresh coriander leaves
Steps to make Tomato Rice (From leftover tomato chutney):
- Prepare rice as you normally do and keep aside. You can also use the leftover rice.
- Heat ghee in a pan. Add mustard seeds and curry leaves along with asafoetida. Let them crackle a bit before adding the dry red chillies and the leftover chutney.
- Mix well and stir in the cooked rice now. Adjust salt according to taste. Sprinkle garam masala and garnish with chopped coriander and cashewnuts. Cover and let it heat up for about 20 minutes if you are using the leftover rice. If not, then switch off the flame after 5 minutes.
- Serve hot immediately for a sumptuous and a wholesome comfort meal that is delicious to the last morsel.
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