Ingredients: ONION, CLOVE, PEPPER, CINNAMON, CHILLI · 30 min cook time · 1185kcal · ~₩13,450
Ingredients
0.5half cubed ONION, 8to_taste CLOVE, 0.5tsp PEPPER, 1inch CINNAMON, 2to_taste CHILLI, 1handful CORIANDER, 1tbsp GHEE (clarified butter), 2to_taste BAY LEAF, 13whole CASHEW (kaju), 0.5half sliced ONION, 1tsp GINGER GARLIC PASTE, 0.5half finely chopped TOMATO, 5chopped BEANS, 0.25chopped CARROT, 0.25chopped CAPSICUM, 2tbsp PEAS, 1tsp SALT, 3cup RICE, 3tsp OIL, 1tsp MUSTARD, 1tsp CUMIN (jeera), 0.5tsp URAD DAL, 0.5tsp CHANA DAL, 1few seeds FENUGREEK (methi), 1inch CINNAMON, 4to_taste CLOVES, 1few CURRY LEAVES, 1few CASHEW (kaju), 1finely chopped ONION, 1slit CHILLI, 0.25tsp GINGER PASTE, 2finely chopped TOMATO, 0.25tsp TURMERIC, 0.5tsp CHILLI POWDER, 0.5tsp CORIANDER, 0.5tsp SALT, 2tbsp, finely chopped MINT (pudina), 2cup RICE, 2tbsp, finely chopped CORIANDER, 1tsp OIL, 2tbsp, roasted PEANUT, 1tsp URAD DAL, 1tsp CHANA DAL, 0.5tsp CUMIN (jeera), 1tsp SESAME (til), 3dried RED CHILLI, 2tbsp, grated COCONUT, 2tsp OIL, 1tsp MUSTARD, 1few CURRY LEAVES, 2tbsp PEANUT, 2cup COOKED RICE, 0.5tsp SALT, 3tsp OIL, 0.75tsp MUSTARD, 1tsp CUMIN, 1few CURRY LEAVES, 2tbsp PEANUTS, 0.5finely chopped ONION, 1slit GREEN CHILLI, 0.25grated CARROT, 2tbsp, chopped CAPSICUM, 2cup, chopped CABBAGE, 0.25tsp SALT, 0.25tsp TURMERIC, 0.5tsp CHILLI POWDER, 0.5tsp GARAM MASALA, 2cup COOKED RICE, 0.25tsp SALT, 2tbsp, grated COCONUT, 1few, chopped CORIANDER LEAVES
Instructions
1. first, in a small blender take ½ onion, 8 cloves, ½ tsp pepper, 1 inch cinnamon, 2 chilli and handful coriander. blend smooth to a masala paste. keep aside.
2. in a large kadai heat 1 tbsp ghee and 1 tsp oil. add 2 bay leaf and 13 whole cashew. roast golden.
3. add ½ onion (sliced) and saute well.
4. add 1 tsp ginger garlic paste and saute well.
5. add ½ finely chopped tomato and saute well.
6. add 5 chopped beans, ¼ chopped carrot, ¼ chopped capsicum and 2 tbsp peas. saute for 1 minute.
7. add prepared masala paste and 1 tsp salt. saute well.
8. cover and cook for 5 minutes, or until vegetables are cooked completely.
9. add 3 cup cooked rice and mix gently. do not break rice.
10. cover and simmer for 5 minutes, or until cooked completely.
11. first, in a large kadai heat 3 tsp oil. add 1 tsp mustard, 1 tsp cumin, ½ tsp urad dal, ½ tsp chana dal, few fenugreek, 1 inch cinnamon, 4 cloves and few curry leaves. saute and splutter.
12. add few cashew and roast golden.
13. add 1 finely chopped onion and saute well.
14. add 1 slit chilli and ¼ tsp ginger paste. saute well.
15. add 2 finely chopped tomato and saute well. cook until soft and mushy.
16. add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander and ½ tsp salt. saute for 1 minute, or until cooked completely.
17. add 2 tbsp finely chopped mint and mix well.
18. add 2 cup cooked rice and mix gently. coat well.
19. cover and simmer for 5 minutes, or until cooked completely.
20. add 2 tbsp finely chopped coriander and mix well.
21. first, in a small pan heat 1 tsp oil. add 2 tbsp roasted peanut, 1 tsp urad dal, 1 tsp chana dal, ½ tsp cumin, 1 tsp sesame and 3 dried red chilli. roast on low flame for 1 minute, or until turns aromatic.
22. add 2 tbsp grated coconut and roast for 1 minute. cool completely.
23. transfer to a small blender and blend fine to a masala powder. keep aside.
24. in a large kadai heat 2 tsp oil. add 1 tsp mustard and few curry leaves. splutter.
25. add 2 tbsp peanut and saute slightly.
26. add 2 cup cooked rice, prepared masala powder and ½ tsp salt. mix well. do not break rice.
27. cover and simmer for 5 minutes, or until cooked completely. ready to serve.
28. first, in a large kadai heat 3 tsp oil. add ¾ tsp mustard, 1 tsp cumin and few curry leaves. saute and splutter.
29. add 2 tbsp peanuts and saute well.
30. add ½ finely chopped onion and 1 slit green chilli. saute well.
31. add ¼ grated carrot and 2 tbsp chopped capsicum. saute and cook.
32. add 2 cup chopped cabbage and ¼ tsp salt. saute for 3 minutes, or until cooked well.
33. add ¼ tsp turmeric, ½ tsp chilli powder and ½ tsp garam masala. saute on low flame, or until turns aromatic.
34. add 2 cup cooked rice and ¼ tsp salt. mix well. coats well.
35. cover and simmer for 3 minutes, or until cooked completely.
36. add 2 tbsp grated coconut and few chopped coriander leaves. mix gently.