November 26, 2012

Florets Rice

  • Rice – 1 cup
  • Cauliflower – 1 and 1/2 cup (cut into florets)
  • Green Peas – 1/2 (half) cup)
  • 4 Curry leaves
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Mustard seeds (rai)
  • Hing 1/8th of a tsp
  • 2 tsp Oil
  • 1 tsp Ghee
Ingredients for the masala powder:
  • 1 tbsp Corriander Seeds
  • 2 tbsp Channa dal
  • 2 tbsp Urad dal
  • 3 dry Red chillies (reduce if you need less spicy)
  • 1/6th tsp Hing (Asafoetida)
  • 1 tbsp Cumin seeds (Jeera)
  • 1/4th tsp Fenugreek seeds (Methi)
  • 25mm (1 stick) Dalchini
  • 1 Clove
  • 1 Elachi (Green cardamom)
  • 1/4th cup dry coconut grated
  • 1 teaspoon oil
Method For the masala powder

  1. Pour 1 tsp oil in a frying pan and roast the ingredients for the powder except dry coconut and roast in medium flame till it turns golden. Add dry coconut and fry for 10 seconds.
  2. Grind the roasted ingredients in a mixer to coarse powder.
  3. Store this powder in an air-tight container.
Method for the rice
  1. Clean, wash and cook rice (for one portion of rice add 2 cups of water) – Prefer to use normal rice (not Basmati rice). Allow the rice to cook in any cooker. Each grain of the rice should be separate.
  2. Heat oil in a pan, add the mustard seeds. After the mustard seeds crackle, add Hing, Curry leaves, Turmeric Powder and Green Peas and saute for a few minutes.
  3. Then add Cauliflower and add salt (1/2 tsp – if required add to taste) saute till cauliflower is cooked;
  4. Now add the Masala powder (2 tbsp – you can more or less add to suit your taste)
  5. Put-off the flame and add rice and ghee. Mix lightly with out breaking the rice grains.
  6. Transfer to a serving bowl (check the salt/taste of the ingredients)
  7. Serve with Plain curd, mint raita or vegetable raita or a roasted papad.

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