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Preparation time : - 25 minutes Serves : - 2 HOW TO PREPARE: - Wash the rice and the toor dal together and soak for ten minutes. Then drain the water completely and put them in a pressure cooker. Add the turmeric and salt to taste. Pour in three cups of water and pressure cook for ten minutes. Soak the tamarind in two cups of water for fifteen minutes and then strain it and keep the tamarind water aside. Take a pan and heat the oil. When the oil is nice and hot add the fenugreek and let it crackle. Then break the red chillies into halves and add them too. Then put in the coriander seeds, cinnamon and cloves. Sauté well and add the grated coconut. Fry it well till the coconut begins to become light brown in colour. Take it off the flame and let it cool. When its cool put it in a mixer and blend it to a fine powder. Take another heavy bottomed pan and pour the tamarind water and add the guud powder. Stir well and let it boil till the raw smell of the tamarind leaves. To this add the rice, dal, 3 tablespoons ghee and the powder we just made. Mix well so that everything blends well. Sprinkle a little water if the mixture is too dry and mix it. Cook on a low flame for a minute and then turn off the flame. In another pan put the remaining ghee and fry the cashew nuts. Add it too the rice. Mix it up and then serve with some lemon pickle. 
Preparation time : - 25 minutes Serves : - 2 HOW TO PREPARE : - Cut the capsicum into small pieces and set it aside. Take a frying pan and add one teaspoon oil. Bring to heat and when its nice and hot, break six red chillies into halves and put them in. Let them crackle next put the cinnamon stick, coriander seeds, cumin seeds, 1 ½ teaspoons Bengal and black gram. Sauté till all the ingredients turn golden brown. Turn off the flame and set it aside. Once its cool put all the ingredients in a blender and make a fine powder. Cook the rice till its 3/4th done and then drain off the water. Put it in a big plate and spread out the grains and pour 1 teaspoon oil and mix it all up. Take another pan and pour the remaining oil and heat the oil. Add the mustard seeds and let it crackle. Then break the red chillies into halves and add them too. Next put in the black gram and Bengal gram. Sauté till the grams turn golden brown. Then add the capsicum and cook till it’s done. Put the turmeric, salt to taste and the rice and mix it nicely. Sauté for a few minutes till the rice becomes hot and remove from flame. Add the lemon juice and add the powdered masala. Mix it well and serve with coriander and fried onion slices. Ingredients : - 1 cup basmati rice, 2 cups grated carrot, 1 large onion, 1 bay leaf, 2 cloves, ½ teaspoon cumin seeds, 1 cardamom, ½ inch cinnamon stick, ½ teaspoon pepper corns, 2 tablespoons oil and salt to taste. Preparation time : - 35 minutes Serves : - 2 HOW TO PREPARE : - Peel the onion and cut it into thin slices. Wash the rice and then soak it in a bowl with one cup water. Take a frying pan and pour the oil and bring to heat. When the oil is hot ad the cumin seeds and sauté till its golden brown. Then add the cloves, cardamom, cinnamon stick, pepper corns and bay leaf. Fry till its all golden brown and add the sliced onion and grated carrot. Cook for ten minute or till the carrots turn brown. Then add the rice with the water in which it was soaked and salt to taste. Stir well and cover with a lid. Bring to boil and simmer and cook for 25 minutes. Turn of the flame and don’t open for another five minutes. Spread out the rice on a big platter and serve. |
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