December 23, 2011

Navaratna Bath

Ingredients:
New rice - 500 gms
Pandu mirchi - 5
Chinta kayalu (Tamarinds) - 2
Regi pandu - 4
Brinjals - 3
Sweet Potato- 1
Broad beans - 100 gms
Ghee - 2 tbsp
Salt to taste
Turmeric - 1/4 tsp
Mustard and Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Coriander leaves.


Method:

  • Thread the beans and cut them into half. Peel and chop sweet potato into medium pieces. Slice the brinjals. Slit the mirchi.
  • Wash and drain the water from rice. 
  • Heat the ghee in thick bottomed vessel or pressure cooker, add mustard, cumin and Asafoetida and fry for1 minute.
  • Add all vegetables and fry them in medium flame for 5 minutes.
  • Add rice, salt and turmeric and fry for 2 minutes. Add 1 liter of water and close the lid.
  • Cook till the rice done or up to 3 whistles.
  • Lastly garnish with coriander leaves.
  • Serve hot with chutney.



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