Required items:
Vegetable(of ur choice)--beans, peas, carrot,potato
Onion(big)-1
Ginger&Garlic paste--1 tbspn
mint leaves-1 bunch
coriander leaves-1 bunch
curd-2 tbspn
ghee-2 tbspn
kesari powder--1 pinch
Basmathi rice-2 cups
Bay leaves-2
clown-2
cardamon-2
Chilli powder-1 tbspn
Garam masal powder-1/2 tbspn
Procedure:Rice Cooking
*Soak basmathi rice for 20 minutes
*Drain water and keep it aside
* keep a big vessel add ghee
* Put 1 bay leaves, 1 cloves add 5 cups of water and allow it to boil
* Add rice and cook in high flames for 5 minutes
* Drain all the water using jaladai and allow the rice to set aside
Masala cooking:
* Keep a hevay bottomed vessel
* Add oil and bay leaves, clown,cardamon and fry for a minute
* Add onion and ginger garlic paste and saute until raw smell goes off
* Add the vegetables add chilli powder and garma masala powder and suate it until half cooked
*Now add mint leaves and coriander leaves
*Add curd and make it a little bit gravy(not too water a paste consistency)
Dum procedure:
*Keep a dosa tawa in a low flame
* keep the vegetable gravy vessel on the top of it
* put the rice as a layer above it
*mix kesari powder with little water and spray the water here n there in the rice
*Close the vessel with a cloth
*Close thevessel with a big plate
*now keep a heavy vessel with water above the plate
*Allow it to get cooked for another 10 minutes in low flame
*After 10 minutes open the vessel and mix the rice with the gravy and find the magic of colors
Vegetable(of ur choice)--beans, peas, carrot,potato
Onion(big)-1
Ginger&Garlic paste--1 tbspn
mint leaves-1 bunch
coriander leaves-1 bunch
curd-2 tbspn
ghee-2 tbspn
kesari powder--1 pinch
Basmathi rice-2 cups
Bay leaves-2
clown-2
cardamon-2
Chilli powder-1 tbspn
Garam masal powder-1/2 tbspn
Procedure:Rice Cooking
*Soak basmathi rice for 20 minutes
*Drain water and keep it aside
* keep a big vessel add ghee
* Put 1 bay leaves, 1 cloves add 5 cups of water and allow it to boil
* Add rice and cook in high flames for 5 minutes
* Drain all the water using jaladai and allow the rice to set aside
Masala cooking:
* Keep a hevay bottomed vessel
* Add oil and bay leaves, clown,cardamon and fry for a minute
* Add onion and ginger garlic paste and saute until raw smell goes off
* Add the vegetables add chilli powder and garma masala powder and suate it until half cooked
*Now add mint leaves and coriander leaves
*Add curd and make it a little bit gravy(not too water a paste consistency)
Dum procedure:
*Keep a dosa tawa in a low flame
* keep the vegetable gravy vessel on the top of it
* put the rice as a layer above it
*mix kesari powder with little water and spray the water here n there in the rice
*Close the vessel with a cloth
*Close thevessel with a big plate
*now keep a heavy vessel with water above the plate
*Allow it to get cooked for another 10 minutes in low flame
*After 10 minutes open the vessel and mix the rice with the gravy and find the magic of colors
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