THIS WEEK'S SPECIAL
INGREDIENTS
1)BASMATHI RICE-1CUP
2)BIG ONIONS-3(cut length wise)
3)CAULIFLOWER-1( medium)
4)GREEN CHILLIES-6
5)CURD-1CUP
6)TOMATOES-3(small pieces)
7)SMALL ONION-8
8)BAY LEAF
9)CINNAMON
10)CLOVES-2
11)CARDAMON
12)GINGER GARLIC PASTE-1/2 TPS
13)FRESH PEAS-1/2 CUP(SHELLED)
14)SALT
15)OIL-3 TBS
16)CORRIANDER-1 BUNCH
PROCEDURE
WASH AND SOAK RICE FOR TEN (min). DRAIN. FRY THE RICE IN ONE TPS GHEE FOR 3(min). GRIND THE
SMALL ONIONS AND GREEN CHILLIES. BREAK CAULIFLOWER INTO FLOWERETTES. PUT
CAULIFLOWER AND PEAS IN BOILING WATER FOR 10MIN. HEAT OIL IN A PRSSURE COOKER AND FRY
THE GARAM MASALA SPICES. ADD ONIONS ,GINGER GARLIC PASTE AND FRY FOR SOME MORE
MINUTES. ADD TOMATOES AND THEN BEATEN CURDS. ADD CAULIFLOWER PEAS, RICE,ONION
CHILLI PASTE AND ONE CUP WATER. REDUCE FLAME AND PRESSURE COOK FOR 10(min) AFTER
REMOVING FROM FIRE ADD THE GROUND PASTE OF CORRIANDER LEAVES.MIX WELL AND SERVE
WITH RAITHA..
(NOTE: FOR ANY RECIPE MAIL T0 RADIO@REDIFFMAIL.COM WITH IN 10 DAYS THE RECIPE WILL BE PUT UP IN THE SAME SIGHT)