MASALA BHAT

Ingredients
1 cup rice; 1 onions chopped1/2 cup peas boiled1 carrot thinly chopped1 tbsp. cabbage chopped1 stalk curry leaves1/2 tsp. ginger grated1/2 tsp. garlic grated2 green chillies halved1 tbsp. broken cashews1 tbsp. small raisins1 tbsp. peanuts1 tsp. cumin seeds2 tsp. black Maharashtrian masala1/4 tsp. turmeric powdersalt to taste1 tsp. lemon juice3 tbsp. oil

Method

Wash and soak rice for 15-20 minutes.
Heat oil in a heavy large skillet.
Add cashews, peanuts, fry till light brown.
Add green chilli, curry leaves, cumin seeds, allow to splutter.
Add ginger, garlic, stir. Add onion, stir.
Add all other vegetables, raisins, masalas, rice, stir 2 minutes.
Add 4 cups water, masalas, lemon juice, salt.
Bring to a boil, cover, simmer till done.
Stir occasionally, add more water if required.
All water should evaporate when the grain is cooked.
Serve hot with kadhi or curd raitha.

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