Hello, I am Shantha Radhakrishnan from Madurai, South India. Send feeback to eearkay@yahoo.co.in

Ghee Rice and Veg. Curry

Ingredients
1. Cooked Basmathi Rice ... 2 cups
2. Elachi (cardamom) ... 2 nos.
3. Green chillies ... 2 nos
4. Cinnamon ... small piece
5. Cloves ... 2 nos
6. Ginger ... 1" piece
7. Garlic ... 12 flakes
8. Mint leaves ... 1/2 bunch
9. Coriander leaves ... 1/2 bunch
10. Ghee ... 3 tablespoonfuls
11. Carrot ,,, 1/2 cup
12. Beans ... 1/2 cup
13. Potatoes ... 1/2 cup
14. Green peas ... 1/2 cup
15. Turmeric powder ... 1/2 tsp
16. Dhaniya powder ... 1 tsp
17. Garlic ... 5 flakes
18. Ginger ... small piece
19. Cummin seeds ... 1 tsp
20. Cashew nuts ... 10 nos
21 Red chilly powder ... 1 tsp
22. Tomatoes (cut or puree) ... 1 cup
23. Coconut Milk (extract) ... 2 cups
24. Salt ... to taste.

 

Method:

1. Make a fine paste of elachi, green chillies, cinnamon, cloves, ginger and garlic (2 to 7)
2. Cook the vegetables carrot, beans, potatoes after cutting them into small pieces and the green peas adding a little salt.
3. Make a fine paste of turmeric powder, dhaniya powder, garlic, ginger cummin seeds and the cashew nuts (items 15 to 20) and keep aside.
4. Heat 1 1/2 to 2 tsp ghee in a kadai, add the paste made from items 2 to 7 and saute till it loses its punjent smell
5. Add the mint leaves and coriander leaves and saute for another two minutes.
6. Add the cooked rice, the required salt and mix well and then keep it in a hot-pack
7. Heat oil in a kadai add the paste made from cummin seeds, cashew nuts etc. (items 15 to 20) till the raw smell goes off and saute for 2 more minutes
8. Add the tomatoe puree or chopped tomatoes and the cooked vegetables and afer it boils for 2 minutes --
9. Add the coconut-milk and boil it just till it bubbles only once and take it off from the stove, stirring all the while. This is the veg. curry.

****************