Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 c Rice basmati
- 1/4 c Boiled peas
- 3 Cloves; (3 to 4)
- 1 1 inch stick cinnamon
- 2 Cardamons
- 1 Stalk curry leaves
- 1 ts Red chilli powder
- 1/2 ts Dhania powder
- 1 tb Cashews
- 1 tb Currants; (optional)
- 2 tb Ghee; (or oil)
- 1/2 c Ghatta pieces
- 1 tb Jeera and mustard seeds
FOR GHATTAS
Preparation
Method for ghattas: Mix flour, oil, chilli powder, salt and oregano seeds, add 1 tbsp water. Make a hard dough. Break off a piece and roll into shape and size of a finger. Put plenty of water to boil. Submerge ghattas (the rolls) and boil till done. (About 1/2 hour) Drain, cool and chop into round 1-1 1/2 cm. long. Keep aside. Method for Rice: Boil rice in plenty of water. Each grain should be separate. Heat ghee in kadai (pan). Add mustard seeds, jeera, cashews, bay leaves, cloves, cinnamon, cardamons and curry leaves. Add ghattas and peas. Add masalas, lemon juice and salt. Stir fry till ghee separates. Add to the rice. Mix slowly and well. Heat either in warmer, heavy skillet, oven or cooker. Garnish with coriander. Serve hot with curds. Converted by MC_Buster. Converted by MM_Buster v2.0l.
