| BUTTER-MIRCHWALE CHAWAL |
|
| Serves : Four, Time required : 42 minutes |
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Ingredients |
| 2 corn cobs, 2 cups (400g) nenmani ghee rice,
washed and soaked in water , 2 tsp (45ml) oil , 1 black cardamom,
pounded ,1 tsp (5g) cumin seeds ,3 (150g) onions, sliced salt
and green chillies to taste , 1 vegetarian or non-vegetarian stock
cube (optional).
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Procedure |
| Put the corn in a microwave-safe dish with two
cups water. Cover and microwave at 100per cent power for five
minutes or till the cobs are tender. Remove from the liquid and
shell the corn. Stir the stock cube into the hot liquid and set
a side. Heat oil in a large flat-bottomed microwave-safe dish
at 100per cent power (or MW 70per cent + 200 degree) for two minutes.
Season with cumin seeds and cardamom. After a minute, add the
onions and ginger-garlic paste. Stir and continue to cook at the
same power level for four minutes. Add the capsicum ( reserving
eight to 10 slices), salt, green chillies and corn kernels to
the pan. Measure the liquid in which the corn was boiled. Top
it up with water to make it four cups. Add to the pan along with
the rice. Microwave uncovered at 100 per cent power for 15 minutes,
then reduce power to 60 per cent and cook covered for another
five minutes. Stand for five minutes. While the rice is standing,
garnish it with the remaining capsicum slices. |
Nutritive value of each serving |
| Calories : 691.0 kcal , Proteins : 14.4 g , Minerals:
2.0 g , Fibre : 3.0 g ,Carbohydrates: 128.8 g |
| DAL BAATH |
|
Rice cooked
with vegetables |
Serves: Four , Time required: 25 minutes
|
 |
Ingredients |
| ½ kg Nenmani rice, ¼ kg tur dal,
a pinch of turmeric powder , 1 (100 g) tomatoes, chopped fine,2
(140 g) potatoes, cubed and fried,1 (60 g) onion, chopped fine,
fried till crisp and crushed,2 tsp (10 g) chilli powder, salt
to taste,50 ml oil,¼ tsp fenugreek seeds,20 gm gram flour,5
drumsticks, cut into five cm long pieces,20 ml tamarind pulp,1
sprinkle curry leaves, Grind to paste:,5 g cumin seeds with 3
flakes (6 g) garlic. |
| Cook the dal till the grain is just cooked but
not pasty. Drain it in a colander and reserve the stock for later
use. Arrange the dal on a flat plate. Add the tomatoes, potatoes,
crushed onions one teaspoon of chilli powder, half of the cumin-garlic
paste and salt to taste. Mix well and keep aside. |
To prepare the curry |
| Heat the oil and season with fenugreek seeds.
Fry for a few minutes, then add the curry leaves and the remaining
cumin-garlic paste. Add the gram flour and fry till the flour
is well browned. Add the remaining chilli powder, reserved dal
stock and stir well. Bring to a boil, add drum sticks and cook
till they are done. Add tamarind pulp and cook for a few more
minutes and then remove from heat. Parboil the rice with a little
salt and drain in a colander. |
Procedure |
| Boil the tur dal in about three cups of water
with turmeric pow Pour enough oil into a heavy-bottomed pan to
cover the bottom of the pan. Put a layer of rice in the pan, followed
by the dal mixture. Top with the remaining rice. Drizzle a little
oil over it and cook till the rice is done. Serve hot with curry
and papad. |
Nutritive value of each serving |
| Calories: 975.0 kcal, Proteins: 26.7 g, Fat: 27.4
g, Minerals: 4.9 g, Fibre: 5.3 g, Carbohydrates: 154.7 g |
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