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Ingredients |
Pulao Rice - 500 grams -
Cook and keep |
Tur Dal - 500 grams - Cook
and keep |
Oil 100 ml |
Ghee 200 ml |
Cinnamon 2 grams |
Cloves 2 grams |
Bay Leaves 2 grams |
Cardamom 1 gram |
Onion 50 gram Chopped |
Tomato 50 grams Chopped |
Hing 50 grams Optional |
Cauliflower 50 grams Cut into 1
inch pieces |
Capsicum 50 grams Cut into 1
inch pieces |
Carrots 50 grams Cut into 1
inch pieces |
Kholkhol 50 grams Cut into 1
inch pieces |
Tomato 50 grams Cut into 1 inch
pieces |
Coconut 100 grams Grated |
Salt 20 grams To taste |
Vangibhath powder 50 grams
(see under recipes) |
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Method |
Preparation |
- Pulao Rice and Tur Dal - Cook
together and keep aside.
- Heat well oil & ghee, add
cinnamon, clove, Bay leaf and Cardao, braised till well tempered.
- Add chopped onions - roast for about
2 minutes on low flame, add chopped tomatoes.
- If using Hing, add to the onions,
before adding chopped tomatoes.
- Add all diced vegetables and let
braise until medium cooked. Add grated coconut.
- Add vangibath powder. Mix well.
- Add cooked rice and Tur Dal. Add
water to maintain a semi solid consistancy.
- Add salt to taste.
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Other Flavours |
- The vegetables added to this
preparation can vary to suit personal choice.
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Serving Ideas |
- This can be served as single course
rice meal.
- Roasted cashew nuts can be added to
enrich.
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Tips |
- Potato chips may be served as
accompaniment.
- Favourite snack meal any time of the
day.
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For more recipes click
here... |
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