KOBI BHAAT / UBJE / CABBAGE RICE (TYPE 1)
INGREDIENTS
Kobi / cabbage finely shredded or grated
|
4 cups
|
Rice
|
1 cup
|
Peanuts soaked for 1 hour
|
10 – 12 nos
|
Chana dal / split Bengal gram soaked
|
1 – 2 tbsp
|
Scraped fresh coconut
|
½ cup
|
Garam msla pdr
|
½ tsp
|
Salt
|
T.T.
|
Green chillies
|
2 – 3 nos
|
Coriander leaves
|
4 – 5 sprigs
|
TADKA
|
|
Oil
|
3 tbsp
|
Rai / mustard seeds
|
½ tsp
|
Heeng / asafetida
|
¼ tsp
|
Curry leaves
|
1 – 2 sprigs
|
METHOD:
1.
Soak the rice in warm water for around 4 - 5 hours. Then
drain completely.
2.
Heat oil, add the rai and heeng. When it
crackles add the curry leaves, slit green chillies, peanuts and chana dal.
3.
Sauté it for a min. and add in the finely shredded
cabbage. Sauté for a minute. When the cabbage starts to get soft add in the
rice. Mix it up and add to it the salt and garam masala pdr.
4.
Sprinkle a little water on top and cover and
cook for 10 – 15 min. keep the heat low and keep on checking in between or it
will burn at the bottom of the pan. The rice is to be cooked in its own steam so do not add double the quantity of water as you would add otherwise.
5. The rice
is soaked so it has water content and the cabbage also gives it some moisture. But
if you feel the need then you can sprinkle a little in between.
6.
When cooked sprinkle the scraped fresh coconut on
top and garnish with coriander leaves.
7.
It tastes best when it is eaten immediately. Reheating
it may not be such a good idea but if you must do sprinkle some water.
8.
In this rice even though the rice grains are cooked
they do not swell up as normally any rice grain would do, but the taste is
stunning. Garnish with a few fried cashew nuts if you like.
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