Thursday, 22 May 2014

KOBI BHAAT / UBJE / CABBAGE RICE (TYPE 1)



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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