Ingredients: oil (3 tbsp) jeera/cumin seeds (1 tbsp) urad dal (2 tbsp) onion (1 chopped) coconut (1 cup – grated) salt to taste coriander leaves green chilly (1 – cut in 2 pieces) rice (2 cups – when not boiled) Method: Boil the rice and keep it aside. Heat oil in a heavy bottom pan,
Tag Archives: Chef Prakash
Ingredients: cauliflower french beans carrot ginger and garlic paste green chilly onion potatoe salt cardimon black pepper oil/ghee Method: Chop potato, carrot, onion, cauliflower and french beans and green chilly. Soak rice for 20 min in water. Heat water in a vessel, add salt and 2 cardimon in it and keep it for boil. Heat
Ingredients: sabudana (sago) onion ginger green chili cumin seeds roasted nuts (optional) Method: Soak sabudana/sago in water for 9 hours. In a heavy bottom pan, heat oil, add cumin seeds, ginger, chopped onion, add pinch of salt and sauté it. Add roasted peanut, if required. Once the onion is golden brown, add chopped green chili.