marquee image continuous

....shortcut to your family's heart

Saturday, April 24, 2010


Basmathi Rice - 1 Cup(Soak in Water)
Cabbage(Chopped) - 2 Cups
Peas(Fresh / Frozen) - 3/4 Cup
Onion - 1 Medium(Chopped)
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Asafoetida - a pinch
Turmeric Powder - 1/4 tsp
Dhania Powder - 2 tsp
Cumin Powder - 1 tsp
Garam Masala Powder -1 tsp
Fresh Thick Curds - 1/4 Cup - Beaten
Curry Leaves (optional)
Cashews or Sliced Almonds – handful
Ghee – 1 tablespoon

Heat oil in a large heavy bottomed Kadai / pressure Pan.
Tamper the mustard seeds, add asafoetida and sauté the chopped onions.
Add the turmeric powder, dhania powder, cumin powder and garam masala powder and fry for a minute.
Add the chopped cabbage and peas and fry for a couple of minutes, until the content heats up.
Add one and half cups of warm water. When the water comes to a boil add rice and stir well.
If using a rice cooker, transfer the contents to the rice cooker and cook until done.
Add the curry leaves and salt,curd and stir.
Mix in ghee and ghee fried cashews or sliced almonds.
Serve hot with your favorite raitha.

No comments: