Zesty Hot Dogs with Rice

Prepared by Videhi Sivurusan

Serves 4 – 5
Cooking time 40 minutes

5 Fry’s Original Hot Dogs,  sliced diagonally
Oil of your choice
Sarson (mustard) seeds
Whole jeera (cumin) seeds
Curry leave
Large onion, (replace with asafoetida if desired)
2 Cloves Garlic
2 Star Anise
Cinnamon stick, 5cm long
Garlic & ginger paste
Mixed masala
Dhania (coriander) powder
Jeera (cumin) powder
Large Red Pepper, chopped into 1.5 cm squares
1 tin Whole plum tomatoes
Basmati rice, rinsed in cold water
Warm water
Dhania (coriander) chopped

Heat oil for 2-3 minutes in a medium size heavy based waterless pot.  Add sarson seeds, whole jeera and curry leaves and allow to cook until golden brown or until the seeds have splattered. Add in onions, cloves, star anise and cinnamon.

As the onions start to brown add garlic and ginger paste. Turn heat down to low when onions are browned.  Add the masala, dhania and jeera powder. Fry for a few seconds.  Mix the hot dogs, green chillies and capsicum and fry for a few seconds.  Add the tin of tomato and sugar and cook on high for a few minutes. Add the rice, stir and season with salt.

Reduce heat to medium, add ½ of the chopped dhania and allow to simmer until all the water has been absorbed and rice is cooked (25-30 minutes).

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