1/2 cup chopped coriander leaves (this is the masala paste)
2 1/2 cups water
3 x3 inch piece coconut to make 2 cups coconut milk
1 1/2 teaspoon salt
1 chopped onion
1/8 teaspoon turneric
2 ounces butter or ghee
2 sticks cinnamon
4 cloves
4 bay leaves
10-12 curry leaves
4 whole green cardamons
12 cashew nuts
6 pieces mint leaves (1/4 teaspoon dried mint leaves)
1 cup fresh or frozen peas and carrots
Directions
To make the masala: grind peppers, ginger, garlic, cloves, poppy seeds, cinnamon, and coriander leaves, adding 1/2 cup water. Make 2 cups of coconut milk in a blender using the 2 cups of water and the hunk of coconut (or use canned).
In a saucepan melt butter over medium heat and saute the cinnamon, cloves, bay leaves, curry leaves, green cardamon, cashew nuts, and mint leaves (cashews last). Add the onion and masala paste. When the onion turns brown, add 2 cups coconut milk, and 2 cups water. When the mixture boils, add rice, turmeric powder and salt. When the rice is 1/2 cooked, add the vegetables and pour the mixture in a tray (I'm not sure what kind of tray - it may be a shallow casserole dish),and bake it in the preheated oven for 20 minutes at 350 degrees. Serve in with onion pochadi.
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