Khazana of Indian Recipes
Khazana of Indian Recipes
Khazana of Indian Recipes
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68<br />
Rice lYz cups<br />
Salt as per taste<br />
Oil/ghee 2 tblspns<br />
Asafoetida a pinch<br />
Dried red chillies 2<br />
Split black gram (urad dal) 1 tblspn<br />
Split gram (chana dal) 1 tblspn<br />
INGREDIENTS<br />
METHOD OF PREPARATION<br />
Fenugreek seeds (methi seeds) ...V2 tspn<br />
Peanuts Vi cup<br />
Mustard seeds (optional) V2 tspn<br />
Curry leaves 10-12<br />
Lemon juice 3 tblspns<br />
Turmeric powder V2 tspn<br />
Grated fresh coconut(optional) ..1 tblspn<br />
ZL Pick, wash and soak rice for about thirty minutes. Drain and then boil in<br />
plenty <strong>of</strong> boiling salted water until almost done. Drain and keep aside.<br />
Heat oil/ghee in a shallow pan or a kadai. Add a pinch <strong>of</strong> asafoetida. Add dried<br />
red chillies broken into two, urad dal, chana dal and methi seeds. Cook until<br />
dais change colour to light brown.<br />
3 Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry<br />
leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice,<br />
salt and lemon juice.<br />
Garnish with grated coconut.<br />
Chef 's Tip: You can use roasted or fried peanuts for this recipe.
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