BM #63 Day 5 -
For the letter E, I confess I searched high and low but couldn't find an authentic recipe. So I had to take the 'Easy' way out.
I was very skeptical about the usage of cabbage in this recipe. But the cabbage was hardly noticeable and the flavor was very subtle. It made for a very filling lunch.
Recipe Source Shalaka
Basmati Rice 2 cups
Cabbage chopped 1 1/2 cups
Yogurt 2 Tbsp
Cashews, roasted 2 Tbsp
Salt, Turmeric, Green Chili, Red Chili Powder as needed
Seasoning (Oil 2 Tbsp, Mustard Seeds 1/2 tsp, Asafotida 2 pinches)
To Powder -
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Shajira 1/2 tsp
Cinnamon 1 inch
Note - Cabbage can be replaced with Potatoes or mixed vegetables.
Method Of Preparation -
Wash and soak Basmati rice in 3 cups of water.
Powder the ingredients listed under 'to grind' and set aside.
In a pan, heat oil and add the seasoning ingredients.
After the mustard seeds pop, add the cabbage and green chili.
Drain the Basmati rice and set aside.
Saute for a couple minutes. Sprinkle turmeric, salt, red chili powder and the freshly ground Spice powder and yogurt.
Add the washed and drained Basmati rice. Mix in the cashews and add adequate water, cover and cook until the rice is cooked.
[I transferred the contents to an electric rice cooker].
Serve with raita or plain yogurt.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Preparation Time 40 min