Preparation time: 15min
Cooking time: 7-8min
Makes 15 naadu
Ingredients:
Grated Coconut (Narkel): 1
Sugar (Chini): 250gms
Khoya kheer: 100gms
Cardamom powder (Elaichi guro): ½ teaspoon
Preparation:
Grate the coconut mix with sugar and khoya kheer, mix thoroughly with your hand.
Take a thick bottom wok and simmer the coconut mixture with constant stirring, add the cardamom powder
Take the wok out of the flame as soon as the coconut starts to get sticky
Let it cool till you are able to touch it with your hand
Make small one inch size balls with this
Hot Tips- Do not let the coconut to get cooled totally, then you will not be able to make the balls as the mixture gets sticky and becomes a single mass.
Showing posts with label Bangladesh. Show all posts
Showing posts with label Bangladesh. Show all posts
Panch Phoron
In equal parts:
Fenugreek seeds (methi)
Nigella seeds (kalonji)
Mustard seeds (rai or shorshe)
Fennel seed (saunf or mouri)
Cumin seed (jira)
(The mustard seeds may be brown or yellow)
Some variations may substitute anise for the fennel seeds or wild mustard for cumin, radhuni seed for mustard, and possibly black cumin for nigella.
The spices are popped in hot oil or ghee (clarified butter) to release the flavour. This flavoured oil (usually pungent mustard oil) is used to season vegetable or fish dishes (Panch phoron is very rarely used in meat preparations).
Fenugreek seeds (methi)
Nigella seeds (kalonji)
Mustard seeds (rai or shorshe)
Fennel seed (saunf or mouri)
Cumin seed (jira)
(The mustard seeds may be brown or yellow)
Some variations may substitute anise for the fennel seeds or wild mustard for cumin, radhuni seed for mustard, and possibly black cumin for nigella.
The spices are popped in hot oil or ghee (clarified butter) to release the flavour. This flavoured oil (usually pungent mustard oil) is used to season vegetable or fish dishes (Panch phoron is very rarely used in meat preparations).
Mango Lassi
Canned mango
3 cups of yogurt
water
Fresh mango and mint leaves as decoration
Blend together the canned mango and the yogurt. Add enough water so you have a nice liquid and a bit creamy consistency.
Cut the mango in tiny cubes and add to the yogurt mixture. Pour in glasses to serve and add a couple of ice cubes and a mint leave as decoration.
3 cups of yogurt
water
Fresh mango and mint leaves as decoration
Blend together the canned mango and the yogurt. Add enough water so you have a nice liquid and a bit creamy consistency.
Cut the mango in tiny cubes and add to the yogurt mixture. Pour in glasses to serve and add a couple of ice cubes and a mint leave as decoration.
Mishti Doi
Makes half-litre of yogurt
Ingredients:
1ltr Full Cream Milk
8 tbsp Sugar
1 tbsp Yogurt
1 Earthen pot (optional)
Preparation:
Pour the milk in a thick bottom vessel and start heating over low flame
As it starts boiling add 4 tablespoons of sugar and keep on simmering till the volume is reduced to little less than half
Take the remaining sugar with 2 tablespoons of water and heat till the sugar melts and attains a golden brown color
Gradually add the molten sugar over the milk and boil for another 15 minutes over low flame
Take out of flame and let it become lukewarm
Pour the milk over the earthen pot and add the yogurt
Keep the pot in a cool dry place, and let the yogurt set over night
Refrigerate the set dahi and serve as a dessert
Ingredients:
1ltr Full Cream Milk
8 tbsp Sugar
1 tbsp Yogurt
1 Earthen pot (optional)
Preparation:
Pour the milk in a thick bottom vessel and start heating over low flame
As it starts boiling add 4 tablespoons of sugar and keep on simmering till the volume is reduced to little less than half
Take the remaining sugar with 2 tablespoons of water and heat till the sugar melts and attains a golden brown color
Gradually add the molten sugar over the milk and boil for another 15 minutes over low flame
Take out of flame and let it become lukewarm
Pour the milk over the earthen pot and add the yogurt
Keep the pot in a cool dry place, and let the yogurt set over night
Refrigerate the set dahi and serve as a dessert
Anarosher Chaatni (Pineapple Chutney, Bengali-style)
Ingredients:
1.5 tbsp mustard oil
1 tsp panch phoron
2 dried red chillies
4 cups pineapple cut into small chunks
1 tsp grated ginger
3 tablespoons lime juice
1/2 cup water
1/3 cup sugar (or more)
salt to taste
For the bhaja masala (Bengali spice mix)
1/3 tsp cumin seeds
1/3 tsp fennel seeds
1 tsp mixed cinnamon, cardamom, mace and cloves
1/3 tsp peppercorns
1 dried red chilli
A finger-nail size piece of cassia leaf (tejpatta)
1.5 tbsp mustard oil
1 tsp panch phoron
2 dried red chillies
4 cups pineapple cut into small chunks
1 tsp grated ginger
3 tablespoons lime juice
1/2 cup water
1/3 cup sugar (or more)
salt to taste
For the bhaja masala (Bengali spice mix)
1/3 tsp cumin seeds
1/3 tsp fennel seeds
1 tsp mixed cinnamon, cardamom, mace and cloves
1/3 tsp peppercorns
1 dried red chilli
A finger-nail size piece of cassia leaf (tejpatta)
Doi Ilish
Ingredients
3lb of Hilsa/Ilish fish (cut in Bengali style pieces not steak pieces). shad fish can be used a substitute
1 ½ cup Yogurt
4 tsp Mustard Paste (a wet paste of mustard & green chilies)
1 tsp Ginger Paste
4 or more Green Chillies
¾ tsp panchphoron (for tempering)
½ tsp Turmeric powder
Mustard Oil - preferred for a fish like Hilsa but you can use other oil too
Salt
Preparation:
Wash the fish well, pat dry and rub the pieces with about ½ tsp of turmeric powder a little salt and keep aside.
Heat oil in a Kadhai/Deep Frying Pan/Wok. When the oil is piping hot reduce the heat and slowly slide the fish pieces into the oil. There is going to be a lot of sputtering so be careful. The fish pieces should not be on top of each other, they should remain side by side in the hot oil. So do not add all fish at the same time. Once you have slid the fishes, raise the heat
Once the fish is fried to a light golden yellow (with hilsa very little frying is needed, be careful that the fish does not get fried too much) take it out and drain on a paper towel
In a bowl mix the yogurt with the mustard paste.
Discard the fishy oil if you wish and heat some fresh oil. With hilsa however the mustard oil in which the fish is fried holds a special value for most Bengalis and we dare not throw it out.
Heat oil now, for tempering. Temper with panchphoron and green chilies and wait for the spices to pop. Add the fresh ginger paste.
Lower the heat and the yogurt-mustard sauce
Add salt and let it simmer for a couple of minutes and add water(about 1 cup)
Add the fish pieces and let the gravy simmer and reduce to desired consistency
Cook till you get gravy of the right thickness.
3lb of Hilsa/Ilish fish (cut in Bengali style pieces not steak pieces). shad fish can be used a substitute
1 ½ cup Yogurt
4 tsp Mustard Paste (a wet paste of mustard & green chilies)
1 tsp Ginger Paste
4 or more Green Chillies
¾ tsp panchphoron (for tempering)
½ tsp Turmeric powder
Mustard Oil - preferred for a fish like Hilsa but you can use other oil too
Salt
Preparation:
Wash the fish well, pat dry and rub the pieces with about ½ tsp of turmeric powder a little salt and keep aside.
Heat oil in a Kadhai/Deep Frying Pan/Wok. When the oil is piping hot reduce the heat and slowly slide the fish pieces into the oil. There is going to be a lot of sputtering so be careful. The fish pieces should not be on top of each other, they should remain side by side in the hot oil. So do not add all fish at the same time. Once you have slid the fishes, raise the heat
Once the fish is fried to a light golden yellow (with hilsa very little frying is needed, be careful that the fish does not get fried too much) take it out and drain on a paper towel
In a bowl mix the yogurt with the mustard paste.
Discard the fishy oil if you wish and heat some fresh oil. With hilsa however the mustard oil in which the fish is fried holds a special value for most Bengalis and we dare not throw it out.
Heat oil now, for tempering. Temper with panchphoron and green chilies and wait for the spices to pop. Add the fresh ginger paste.
Lower the heat and the yogurt-mustard sauce
Add salt and let it simmer for a couple of minutes and add water(about 1 cup)
Add the fish pieces and let the gravy simmer and reduce to desired consistency
Cook till you get gravy of the right thickness.
Ural Dal Dumplings
Ingredients
500 gm. urad/urd/urid or black gram dal, skinless
375 gm. petha or ash gourd. If this is not available, use same amount of cauliflower flowerets, but petha is best because of it's fibre content.
125 gm. ginger
175 gm. green chillies or more
125 gm. cleaned coriander leaves, washed and drained
50-60 gm. black cardamom seeds, coarsely ground
60 gm. whole Panch Pooran
200 gm. coarsely ground red chillies
100 gm. coarsely ground black pepper
60 gm. fennel or sonf seeds, coarsely ground
25 gm. cloves, coarsely ground or pounded
25 gm. whole cumin seeds
10 gm cumin powder
25 gm. black cumin seeds
1 tsp. mace powder
1/4 of nutmeg, freshly grated
15 gm. asafetida or hing powder
15 gm. cinnamon powder
Preparation
1. Coarsely grind urad dal in a coffee grinder.
2. Soak in enough water to cover 1/2 inch above the dal and leave for a couple of hours. It will absorb water and become like a thick batter.
3. Make a shallow well in the centre, by lifting out 1/2 a cup of the mix. Add asafoetida powder in the well and cover with the 1/2 cup of mix you had removed to make the well.
4. Leave overnight in a warm place, to let it rise a little.
5. Clean, wash and chop petha or cauliflower, grate and squeeze all water out. Keep aside.
6. Grind ginger, green chillies and coriander leaves, all together, in a food processor.
7. Measure all spices into the bowl with the dal.
8. Mix all ingredients with the dal and beat vigorously. You may need to add a little water if it is too stiff. It needs to be of a stiff, dropping consistency. If you put a blob of this mix in a jug or glass of water, it should float to the surface due to trapped air. This trapped air is responsible for making the baries light.
9. Spread a clean cloth on a clean surface, like a tray in the sun. This amount needs 2 trays. You can use trays lightly greased with oil.
10. Place(drop) small blobs of about 1 inch diameter, like pakoras, onto the cloth.
11. Leave them in the hot sun, until bone dry (very dry). Store in airtight containers or plastic bags. Freezer is good, if you have a large one.
500 gm. urad/urd/urid or black gram dal, skinless
375 gm. petha or ash gourd. If this is not available, use same amount of cauliflower flowerets, but petha is best because of it's fibre content.
125 gm. ginger
175 gm. green chillies or more
125 gm. cleaned coriander leaves, washed and drained
50-60 gm. black cardamom seeds, coarsely ground
60 gm. whole Panch Pooran
200 gm. coarsely ground red chillies
100 gm. coarsely ground black pepper
60 gm. fennel or sonf seeds, coarsely ground
25 gm. cloves, coarsely ground or pounded
25 gm. whole cumin seeds
10 gm cumin powder
25 gm. black cumin seeds
1 tsp. mace powder
1/4 of nutmeg, freshly grated
15 gm. asafetida or hing powder
15 gm. cinnamon powder
Preparation
1. Coarsely grind urad dal in a coffee grinder.
2. Soak in enough water to cover 1/2 inch above the dal and leave for a couple of hours. It will absorb water and become like a thick batter.
3. Make a shallow well in the centre, by lifting out 1/2 a cup of the mix. Add asafoetida powder in the well and cover with the 1/2 cup of mix you had removed to make the well.
4. Leave overnight in a warm place, to let it rise a little.
5. Clean, wash and chop petha or cauliflower, grate and squeeze all water out. Keep aside.
6. Grind ginger, green chillies and coriander leaves, all together, in a food processor.
7. Measure all spices into the bowl with the dal.
8. Mix all ingredients with the dal and beat vigorously. You may need to add a little water if it is too stiff. It needs to be of a stiff, dropping consistency. If you put a blob of this mix in a jug or glass of water, it should float to the surface due to trapped air. This trapped air is responsible for making the baries light.
9. Spread a clean cloth on a clean surface, like a tray in the sun. This amount needs 2 trays. You can use trays lightly greased with oil.
10. Place(drop) small blobs of about 1 inch diameter, like pakoras, onto the cloth.
11. Leave them in the hot sun, until bone dry (very dry). Store in airtight containers or plastic bags. Freezer is good, if you have a large one.
Mochar Ghonto
Mochar Ghonto - a typical Bengali preparation of banana flowers, is quite a delicacy. This delicious vegetarian preparation which can be enjoyed with rice / roti / puri alike is also used as a filling for a lip smacking snack - mochar chop.
Ingredients:
4 banana flowers
400 g small raw potatoes, diced
50 g Bengal gram, soaked
12 dried dumplings of urad dal ( vari called daler bori in Bengali )
3 bay leaves
1/4 teaspoon garam masala powder
3 teaspoon ginger paste
2 teaspoon roasted cumin powder
Salt to taste
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
2 teaspoon sugar
Oil for frying potatoes and daler vari
1/2 cup water
For tempering:
1/4 teaspoon jeera ( cumin seeds )
4 tablespoon mustard oil
Preparation:
Take out the yellow coloured inner flowers discarding the stem inside it. Chop the flowers finely. Soak in turmeric water for about 5 - 6 hours.
Fry the dried dumplings of urad dal in hot mustard oil. Fry the diced potatoes till golden brown. Keep them separately.
Before cooking, boil the flower in salted water. When fully cooked, press and drain till the flower is free from any moisture. Mix with ginger, cumin powder and red chilli powder.
Heat mustard oil in a wide kadai. Add cumin seeds and bay leaves. Add the flower mixture and fried potatoes. Pour half cup water, adjust salt and simmer.
When the moisture dries up add the garam masala powder.
Garnish with soaked Bengal gram and fried dumplings of urad dal.
Ingredients:
4 banana flowers
400 g small raw potatoes, diced
50 g Bengal gram, soaked
12 dried dumplings of urad dal ( vari called daler bori in Bengali )
3 bay leaves
1/4 teaspoon garam masala powder
3 teaspoon ginger paste
2 teaspoon roasted cumin powder
Salt to taste
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
2 teaspoon sugar
Oil for frying potatoes and daler vari
1/2 cup water
For tempering:
1/4 teaspoon jeera ( cumin seeds )
4 tablespoon mustard oil
Preparation:
Take out the yellow coloured inner flowers discarding the stem inside it. Chop the flowers finely. Soak in turmeric water for about 5 - 6 hours.
Fry the dried dumplings of urad dal in hot mustard oil. Fry the diced potatoes till golden brown. Keep them separately.
Before cooking, boil the flower in salted water. When fully cooked, press and drain till the flower is free from any moisture. Mix with ginger, cumin powder and red chilli powder.
Heat mustard oil in a wide kadai. Add cumin seeds and bay leaves. Add the flower mixture and fried potatoes. Pour half cup water, adjust salt and simmer.
When the moisture dries up add the garam masala powder.
Garnish with soaked Bengal gram and fried dumplings of urad dal.
Dhoka (lentil cakes)
Serves: 4
Ingredients
For the cakes
1½ cup of Cholar Dal/Chana Dal/Bengal Gram (lentils)
6 green chili
A little salt
Oil for frying
¾ tsp Whole cumin seeds/Jeera
Asafoetida/hing
½ tsp sugar
1½ tsp ginger paste
For the Gravy
Oil for frying
1 potato chopped in 8
2 small Bay leaf/Tej Patta,
3/4 tsp of Cumin Seeds/Jeera
A pinch of Asafoetida/Hing
1 tomato finely chopped
1 tsp of freshly grated ginger
1 tsp of Yogurt
½ tsp of Coriander Powder
½ tsp of Roasted cumin Powder(or Regular Cumin Powder)
½ tsp of Red Chili Powder
A little turmeric
1½ cups of water
Salt to taste
A little sugar
¼ tsp of Garam Masala
½ tsp of Ghee
To make the cakes
Soak the Cholar Dal in water overnight
Drain the water and grind the lentils + the green chili + little salt to a fine paste. Add little water as required for grinding
Heat Oil in a Kadhai/Frying Pan. Temper the Oil with the Whole Cumin seeds/Jeera, a pinch of Asafoetida/Hing, sugar, and Ginger paste.
Add the lentil paste/ground dal to this and cook until the mix comes off the sides clean. The dal should be cooked so that is moist and soft but not runny or hard. Note: This step is really tricky. You need to stir vigorously else the paste will stick to the sides and you need to be careful to remove the moisture without making it hard. Add little oil as needed to avoid sticking.
Smear a flat plate with oil and pour the soft dal mix on this. While it is warm, pat lightly with your hands to form a flat, slightly raised round structure
With a knife make squares or diamond shapes
Heat some more Oil and fry the lentil cakes till golden brown on both sides. Take care that they do not break
To Make the Gravy
Heat Oil in a Kadhai or any other thick bottomed pan
Fry the potato till golden, remove and keep aside.
Temper the Oil with the bay leaf, cumin seeds, asafetida
Add tomato and the ginger. Sauté till tomato is reduced to a pulp and there is no raw smell.
Mix the yogurt with the coriander powder, the cumin powder, the red chili powder and the turmeric to make a fine paste.
Add this paste to the Kadhai. and fry the masala at low heat.
Add the potatoes and the water. Add salt to taste and cover and cook till potatoes are done.
Adjust for any seasonings, add a little sugar. Add the Garam Masala and the Ghee and gently mix. Now gently slide in the pieces of dhoka or the fried lentil cakes. Simmer for couple of minutes to let the dhoka soak up the gravy.
Note:If like mine some of your dhokas are cracking do not add them to the gravy, rather place them on the serving dish and pour the gravy on them.
Serve with hot white rice.
Ingredients
For the cakes
1½ cup of Cholar Dal/Chana Dal/Bengal Gram (lentils)
6 green chili
A little salt
Oil for frying
¾ tsp Whole cumin seeds/Jeera
Asafoetida/hing
½ tsp sugar
1½ tsp ginger paste
For the Gravy
Oil for frying
1 potato chopped in 8
2 small Bay leaf/Tej Patta,
3/4 tsp of Cumin Seeds/Jeera
A pinch of Asafoetida/Hing
1 tomato finely chopped
1 tsp of freshly grated ginger
1 tsp of Yogurt
½ tsp of Coriander Powder
½ tsp of Roasted cumin Powder(or Regular Cumin Powder)
½ tsp of Red Chili Powder
A little turmeric
1½ cups of water
Salt to taste
A little sugar
¼ tsp of Garam Masala
½ tsp of Ghee
To make the cakes
Soak the Cholar Dal in water overnight
Drain the water and grind the lentils + the green chili + little salt to a fine paste. Add little water as required for grinding
Heat Oil in a Kadhai/Frying Pan. Temper the Oil with the Whole Cumin seeds/Jeera, a pinch of Asafoetida/Hing, sugar, and Ginger paste.
Add the lentil paste/ground dal to this and cook until the mix comes off the sides clean. The dal should be cooked so that is moist and soft but not runny or hard. Note: This step is really tricky. You need to stir vigorously else the paste will stick to the sides and you need to be careful to remove the moisture without making it hard. Add little oil as needed to avoid sticking.
Smear a flat plate with oil and pour the soft dal mix on this. While it is warm, pat lightly with your hands to form a flat, slightly raised round structure
With a knife make squares or diamond shapes
Heat some more Oil and fry the lentil cakes till golden brown on both sides. Take care that they do not break
To Make the Gravy
Heat Oil in a Kadhai or any other thick bottomed pan
Fry the potato till golden, remove and keep aside.
Temper the Oil with the bay leaf, cumin seeds, asafetida
Add tomato and the ginger. Sauté till tomato is reduced to a pulp and there is no raw smell.
Mix the yogurt with the coriander powder, the cumin powder, the red chili powder and the turmeric to make a fine paste.
Add this paste to the Kadhai. and fry the masala at low heat.
Add the potatoes and the water. Add salt to taste and cover and cook till potatoes are done.
Adjust for any seasonings, add a little sugar. Add the Garam Masala and the Ghee and gently mix. Now gently slide in the pieces of dhoka or the fried lentil cakes. Simmer for couple of minutes to let the dhoka soak up the gravy.
Note:If like mine some of your dhokas are cracking do not add them to the gravy, rather place them on the serving dish and pour the gravy on them.
Serve with hot white rice.
Bangladeshi Masoor Dal
Serves 4
Ingredients:
1 cup red lentil
½ teaspoon ground turmeric
1 medium onion, sliced into very fine half-rings
1 to 1 1/4 teaspoons salt
2 tablespoons corn oil
1 to 2 dried whole hot red chilies
1 teaspoon panchphoran (spice mixture containing equal portions of whole cumin, fennel, mustard, fenugreek and nigella seeds)
Preparation:
Put the lentils, turmeric, and half the sliced onion in a lidded pan with 4 cups of water and bring to a boil. Do not let the pot boil over. Skim off the scum that rises to the surface with a slotted spoon. Partially cover with the lid, reduce the heat to low, and cook for 40 to 50 minutes, or until tender. Add the salt and mash the dal and onion well with a potato masher.
In a small pan, heat the oil until very hot. Add the chilies. As soon as they darken, put in the panchphoran. Stir once and put in the remaining onion. Stir and fry until the onion turns reddish-brown. Pour the oil and seasonings into the pan of lentils. Cover the pan quickly to trap the aromas.
Ingredients:
1 cup red lentil
½ teaspoon ground turmeric
1 medium onion, sliced into very fine half-rings
1 to 1 1/4 teaspoons salt
2 tablespoons corn oil
1 to 2 dried whole hot red chilies
1 teaspoon panchphoran (spice mixture containing equal portions of whole cumin, fennel, mustard, fenugreek and nigella seeds)
Preparation:
Put the lentils, turmeric, and half the sliced onion in a lidded pan with 4 cups of water and bring to a boil. Do not let the pot boil over. Skim off the scum that rises to the surface with a slotted spoon. Partially cover with the lid, reduce the heat to low, and cook for 40 to 50 minutes, or until tender. Add the salt and mash the dal and onion well with a potato masher.
In a small pan, heat the oil until very hot. Add the chilies. As soon as they darken, put in the panchphoran. Stir once and put in the remaining onion. Stir and fry until the onion turns reddish-brown. Pour the oil and seasonings into the pan of lentils. Cover the pan quickly to trap the aromas.
Shukto
Ingredients:
100 gm Beans
50 gm Lentil
150 gm Bitter gourd
150 gm Ridge gourd
150 gm Parval
150 gm Pumpkin
4 tsp khus khus (poppy seeds)
4 tsp Mustard seeds
100 ml Coconut milk
1/2 Cup oil
Salt to taste
Preparation:
Grind khus khus and mustard seeds to make a paste.
Cut all the vegetables into sticks.
Heat the oil and fry all the vegetables till soft. Add coconut milk and some water. Cook until everything is well blended and the vegetables are tender.
Fry Lentil till brown. Mix it with the vegetables.
100 gm Beans
50 gm Lentil
150 gm Bitter gourd
150 gm Ridge gourd
150 gm Parval
150 gm Pumpkin
4 tsp khus khus (poppy seeds)
4 tsp Mustard seeds
100 ml Coconut milk
1/2 Cup oil
Salt to taste
Preparation:
Grind khus khus and mustard seeds to make a paste.
Cut all the vegetables into sticks.
Heat the oil and fry all the vegetables till soft. Add coconut milk and some water. Cook until everything is well blended and the vegetables are tender.
Fry Lentil till brown. Mix it with the vegetables.
Ghee Rice
Ingredients:
1 cup Basmati rice
3 tsp Ghee
100 gr. Cashew nuts
1 Onions finally chopped
3 Green Chilly (or less depending on how spicy)
3 tsp Ginger and Garlic paste
1 cup Coconut Milk
Salt To taste
Masala Items :
2 bay leaves
3 Cardamoms
2 Cloves
2 or 3 small Cinnamon sticks
Preparation:
Take a heavy bottomed vessel. Add the Ghee and when it melts, add the Cloves, Cardamoms, Cinnamon sticks and bay leaves. Fry it. Then add the cashew nuts to it and fry till it comes to golden brown. Add the chopped onions and fry for some times. Add the green chili and fry it. Add the Ginger and garlic paste and fry till the raw smell disappears.
Add the washed basmati rice and fry for 3 - 5 mins. Add 1cup coconut milk and 1 cup water. Now mix all together. Add salt to taste.
1 cup Basmati rice
3 tsp Ghee
100 gr. Cashew nuts
1 Onions finally chopped
3 Green Chilly (or less depending on how spicy)
3 tsp Ginger and Garlic paste
1 cup Coconut Milk
Salt To taste
Masala Items :
2 bay leaves
3 Cardamoms
2 Cloves
2 or 3 small Cinnamon sticks
Preparation:
Take a heavy bottomed vessel. Add the Ghee and when it melts, add the Cloves, Cardamoms, Cinnamon sticks and bay leaves. Fry it. Then add the cashew nuts to it and fry till it comes to golden brown. Add the chopped onions and fry for some times. Add the green chili and fry it. Add the Ginger and garlic paste and fry till the raw smell disappears.
Add the washed basmati rice and fry for 3 - 5 mins. Add 1cup coconut milk and 1 cup water. Now mix all together. Add salt to taste.
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