MASALE BHAAT (Masala Rice)
Recipe submitted by Spicengel, Vidula Joshi
Ingreditents
½ cup Veg oil
1 tsp Mustard seeds (Mohri)
1 sprig Curry leaves
¼ tsp Asafoetida (hing)
5 Green chilies (slit)
200 gms Green peas/brinjals cut/any other veg of your choice
3 cups Basmati rice washed and left to drain for ½ hrs
¼ cups Cashew nuts
3 ½ cup Water
½ cup Grated coconut
2 tbsp Coriander leaves chopped
½ cup Thick creamy curd
½ cup Veg oil
1 tsp Mustard seeds (Mohri)
1 sprig Curry leaves
¼ tsp Asafoetida (hing)
5 Green chilies (slit)
200 gms Green peas/brinjals cut/any other veg of your choice
3 cups Basmati rice washed and left to drain for ½ hrs
¼ cups Cashew nuts
3 ½ cup Water
½ cup Grated coconut
2 tbsp Coriander leaves chopped
½ cup Thick creamy curd
Procedure
- Heat oil in a cooker for about 3 mins. Add mustard seeds. When cracking, add curry leaves, asafoetida and chillies. Stir for a few seconds. Add vegetables. Stir fry for about 3 min. Add rice. Stir and fry for about 3 mins. Add Pallavi’s Spices Goda Masala, curd, cashew, water and salt. Stir.
- Bring to full pressure on high
heat. Reduce heat and cook for 3 mins.
Garnish with grated coconut, coriander. Serve with pure ghee for unadulterated pleasure
Preparation
Time: 20 mins.
Cooking Time: 20 mins approx.
Serves: 8
Cooking Time: 20 mins approx.
Serves: 8
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