Ingredients:
6 teacup(s) cooked long grain rice (called Basmati rice in India)
6 teacup(s) cooked long grain rice (called Basmati rice in India)
3 teacup(s) grated coconut
1½ teaspoon(s) mustard seeds
3 teaspoon(s) each of split black gram and split bengal gram
¾ teaspoon(s) asafoetida 6 green chilli(es) chopped
3 red chilli(es) broken into bits
6 tablespoon(s) butter or ghee (clarified butter)
a few curry leaves and salt to taste
a handful of fried cashewnuts to garnish.
Method:
Method:
Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 3 minute(s). Add the mustard seeds and fry till they splutter.
Now add the grams, red chilli bits, asafoetida and fry for a few seconds till the grams turn light brown. Add the chopped green chilli(es), curry leaves and the grated coconut. Saute on medium / low heat for about 5 minutes till the coconut is light brown in color.
Add the rice and salt to the coconut mixture and mix well. Keep on low heat for 3 minute(s) or till the rice is flavored with the coconut mixture. Garnish with fried cashewnut bits.
Suggestion: Great way to use left-over rice.
Now add the grams, red chilli bits, asafoetida and fry for a few seconds till the grams turn light brown. Add the chopped green chilli(es), curry leaves and the grated coconut. Saute on medium / low heat for about 5 minutes till the coconut is light brown in color.
Add the rice and salt to the coconut mixture and mix well. Keep on low heat for 3 minute(s) or till the rice is flavored with the coconut mixture. Garnish with fried cashewnut bits.
Suggestion: Great way to use left-over rice.
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