MASALE BHAAT
INGREDIENTS
INGREDIENTS
Rice
|
1 small cup
|
Sprouted moong or sprouted matki (moth beans)
|
¼ small cup
|
Sliced onion
|
1 no
|
Diced potato
|
1 no
|
Shredded cabbage OR
Tondli (gherkins) cut lengthwise in 4 OR
Diced brinjal
|
¼ small cup
¼ small cup
1 no
|
Tomato chopped
|
1 no
|
Sugar
|
1 tsp
|
Salt
|
To taste
|
Green chillies cut in big pieces
|
2 nos
|
Dhania jeera powder
|
2 tsp
|
Sprouted or soaked peanuts
|
1/8 small cup
|
Lime juice
|
2 tsp
|
Grated fresh coconut
|
4 tbsp
|
Coriander leaves chopped
|
5 – 6 sprigs
|
Water
|
3 ½ times the quantity of rice
|
FOR TADKA
| |
Oil
|
3 tbsp
|
Rai (mustard seeds)
|
½ tsp
|
Heeng (Asafoetida)
|
½ tsp
|
Haldi (Turmeric pdr)
|
½ tsp
|
Curry leaves
|
1 sprig
|
METHOD –
1) Heat oil, add rai and when it splutters add heeng and haldi. Pour the given quantity of water.
2) When the water comes to a boil add all the given ingredients except lime juice and keep aside half the quantity of coconut and coriander leaves for garnish.
3) Just mix it once and cover and simmer till all the water is absorbed. Heck that the rice is cooked.
4) At this point just mix it slightly adding the lime juice. Do not over mix as the rice grains will break.
5) Serve garnished with grated coconut and coriander leaves.
For dhania jeera powder you can refer to http://paripoornapaksiddhi.blogspot.in/2012/07/dhane-jeera-masala-coriander-seeds.html
For dhania jeera powder you can refer to http://paripoornapaksiddhi.blogspot.in/2012/07/dhane-jeera-masala-coriander-seeds.html
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