onion-1 chopped
tomato-2 big pured
green chilli-1
chilli pwdr-1
turmeric pwdr-1/4 tspn
cinnamon,cloves,cardomom and bayleaves-each 1
saunf-1 tspn
peas and cauliflower-1/2 cup
white channed -1/4 cup cooked
rice-1.5 cups(soaked for 20 mns)
oil-2tbsp
salt as required
curry leaves-alittle
FOR GRINDING
mint -a handful
cinnamon-1
cloves-2
cardomom-1
saunf-1/2tspn
green chilli-2
red chilli-1
tomato-1/2 chopped(small one)
ginger and garlic paste-1 tspn
METHOD
Grind all items given under for grinding.
Heat oil in a pressure pan and temper with cinnamon,cloves,cardomom,bayleaves and saunf.
Now add onion,curry leaves and green chilli and fry until onion turns brown.
Add green peas,cauliflower and channa and mix well.
Now add the rinded masala and fry until raw smell goes.
Add red chilli pwdr and turmeric pwdr and mix well.
Now addd the rice and fry for a second.
Measure tomato puree and water (4 cups) and add it.
Add required salt and mix well.
Allow to boil ,once bubbles started change heat to low and close the pressure pan and put he whistle and keep it for 10 mnts.
serve with radish and sprouted dhal raitha.
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