Aloo Puri Breakfast Recipe/ Mathura ke dubki wale aloo recipe

Ingredients
6-8 medium size potatoes/aloo, (boliled, peeled and mashed)
2 to 3 green chilies, chopped
1 tsp cumin seeds/jeera
1 tsp dry ginger powder or 1 inch ginger, finely chopped 
1 tsp kashmiri red chili powder 
½ tsp turmeric powder/haldi
¼ tsp asafoetida powder/hing
1 tsp dry mango powder/amchur
1 tsp garam masala powder
¼ cup chopped coriander leaves
3 cups water
2 tbsp oil
salt as required

Instructions
1. Heat oil in a pan add cumin seeds and crackle them.
2. Now add the green chilies and stir for a few seconds.
3. Turn off the flame and add turmeric, asafoetida, kashmiri red chili powder, garam masala powder and dry ginger powder. Stir and turn on fire again.
4. Now add the mashed potatoes and stir well. Add  3 cups water, dry mango powder and salt.
5. Stir very well and let the curry simmer for 10 to 12 mins.
6. Turn off the flame, stir and keep covered for few minutes. 
7. Garnished with green coriander and serve mathura ke dubki wale aloo with pooris, luchis or kachoris.

How to make puri/ poori?

Ingredients
2-3 cup wheat flour
2 tblspn oil
Salt as required
Water (luke warm)
1/2 tsp ajwain
Oil for deep fry

Instructions
1. Add wheat flour in a deep bowl .
2. Now add salt, ajwain and oil, mix well.
3. Now pour luke warm water into wheat flour to knead the dough.
4. Once the dough is made coat it with little oil to prevent it forming a crust.
5. Cover and keep aside for 1 hour.
6. Heat oil in a deep frying pan on medium heat. Allow it to heat very well.
7. Make 15-20 small balls (tennis ball size) from dough and roll the puri with the help of rolling pin without using flour.
8. Gently slide the Puri in the hot oil from the side.
9. The Puri will settle at the bottom for a few seconds before it come up to float.
10. After a minute or so, flip the Puri and cook on the other side.
11. After another minute, scoop the puri to the side and drain out all the excess oil.
12. Put the done Puri in a bowl. Repeat the process with remaining balls.
13. Serve hot and fresh puris with Dahiwale Aloo, Rasedaar Aloo, Mathura Ke Dubki Wale Aloo, Potato Curry, Aloo Gobhi, Chole or Suji ka Halwa.

Veg Grilled Sandwich Recipe

Ingredients
8-10 slices of bread (white or brown bread or whole wheat bread or sandwich bread)
1 medium potato, boiled and sliced into rounds
1 small to medium cucumber thinly sliced
1 small onion thinly sliced
1 small to medium tomato, thinly sliced
butter as required
chaat masala powder as required
roasted cumin powder as required
black salt or regular salt as required
freshly milled black pepper – optional
tomato ketchup or sauce to be served with the sandwiches

Method
1. Boil the potatoes. they should not be cooked too much or fall apart. just cooked well till soft. peel and slice them.
2. Rinse, peel and slice the onion, tomatoes and cucumber in thin rounds.
3. Spread butter evenly and generously on bread slices so that the bread does not become soggy on spreading the green chutney. 
4. Now spread green chutney on the buttered slices.
5. Place a few slices of potatoes and then sprinkle with roasted cumin powder and chaat masala powder.
6. Now place 2 to 3 cucumber, tomato and onion slices. sprinkle roasted cumin powder, chaat masala powder and black salt.
7. Cover the sandwiches with the remaining slices of bread. spread butter on the top of slices.
8. Place the sandwich carefully in a pre-heated grill, with the buttered side facing at the bottom. Now spread butter on the top side.
9. Close the grill and grill the sandwiches for 2-3 minutes or till crisp and golden.
10. Remove the sandwiches from grill with a wooden spatula and serve hot with tomato ketchup and coriander chutney or any other green chutney of your choice.

How to make green chutney?

Ingredients
2 cups chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
1 large sized onion , sliced (optional)
1 to 2 tbsp lemon juice
1 tbsp sugar
4 to 6 green chillies , roughly chopped
12 mm ( 1/2") piece of ginger (adrak)
Salt to taste

Method
1. Combine all the ingredients and blend in a mixer to a smooth paste using a little water if required.
2. Refrigerate and use as required.

Grilled Cheese Sandwich Recipe

Ingredients
8 to 10 slices of bread ( white, brown or whole wheat bread)
Butter as required, at room temperature
Cheddar cheese as required
Freshly crushed black pepper, 
Roasted cumin powder 
Chaat masala as required

Method
1. First grate the cheese and keep aside, then spread butter on each slice.
2. Top half of the bread slices with grated cheese.
3. Sprinkle two to three pinches of black pepper powder, cumin powder and chaat masala on each slice which is topped with grated cheese.
4. Cover the cheese topped slices with the remaining buttered breads.
5. Spread butter on top of each slice.
6. On a heated grill place the sandwich carefully with the buttered side facing down.
7. Spread butter on the top slices. close the grill sandwich maker and grill for 2-3 minutes till the sandwiches are crisp and golden.
8. Serve grilled cheese sandwich hot, plain or accompanied with green chutney or tomato ketchup.

How to make hare chane ke kabab?

Ingredients

1 cup hara chana (green chick peas)

1 cup crumbled paneer (cottage cheese)

1/2 cup finely chopped onions

1/2 cup finely chopped mint leaves (phudina)

3 tbsp finely chopped coriander (dhania)

1 tsp finely chopped ginger (adrak)

1 tbsp finely chopped green chillies

1 tsp garam masala

1 tsp coriander (dhania) powder

1 tsp lemon juice

1 tbsp cornflour

salt to taste

3 1/4 tsp oil for cooking

Method

1. Soak the hara chana overnight.

2. Next day, drain, wash, add 3 1/2 cups of water and pressure cook for 4 whistles or till the hara chana turns soft.

3. Allow the steam to escape before opening the lid, drain well and mash it to a coarse mixture.

4. Combine the hara chana with all the remaining ingredients in a bowl, mix well and shape each portion into an oval kebab.

5. Heat a non-stick tava (griddle) and grease it using 1/4 tsp of oil.

6. Place 6 kebabs on it and cook each kebab on a slow flame, using 1/4 tsp of oil, till it turns golden brown in colour from both the sides.

7. Serve hot with green chutney.

Apple Shake Recipe

Ingredients
1 apple, peeled, deseeded and chopped
2 glass milk
4 tbsp sugar

Method
1. Run apple, milk and sugar in grinder, till apple is crushed completely.
2. Chill the shake. Pour into glass, from a height, so froth forms. Serve cold.

Badam Doodh Recipe

Ingredients
2 cups milk
10 almonds
few strands of kesar
2 tsp sugar (more as per you taste)

Method
1. Blanch the almonds, peel and cut into thin slices, lengthwise.
2. Soak kesar in 1 tbsp warm milk for 10-15 minutes.
3. Bring milk to boil.
4. Add soaked kesar, sugar and almonds.
5. Let it simmer on slow flame for a min. Stir well.
6. Pour into cup, from a height. This way a lot of froth will form on the milk. Serve hot.

Chocolate Balls Recipe

Ingredients
3 cup semi-sweet or white Chocolate Chips
Coco Powder
300 ml Milk (sweetened and condensed)
Nuts (finely chopped)

Method
1. Melt chocolate chips in a heavy cooking pan, keep stirring.
2. Now pour in sweetened condensed milk and mix well, cook for 3-4 mins.
3. Let the mixture to chill for 3 hours or till it is firm. Now shape into balls.
4. Arrange these balls on wax paper-lined trays. Let it chill till it get firm.
5. Roll in nuts, coco powder, or dip into melted chocolate chips of a different color.
6. Keep it in refrigerator to cool.

Mava Burfi Recipe

Ingredients

500 gms khoya

300 gms. powdered sugar

1 tsp. cardamom powder

2 sheets silver foil (edible)

Method

1. Mash khoya and add sugar, mix well. 

2. Take a heavy cooking pan and cook this mixture on low flame, stirring continuously.

3. Cook till the mixture is a very soft lump.

4. Place on a working board and roll with a rolling pin to 1/2 inch thickness.

5. Cool a little and spread silver foil carefully and evenly.

6. Make incisions with knife to cut in the desired size and shape.

Sweet Kachori Recipe

Ingredients:

For filling:

200 gms. khoya

50 gms milk powder

1/2 tsp.nutmeg-cardomom-cinnamon powder

For cover:

250 gms. plain flour

1 tbsp. cornflour

30 gms. ghee

For syrup:

250 gms. sugar

1 cup water

1 big pinch saffron

Ghee for deep frying

Method

1. Mix ingredients for filling. The mixture should be soft and crumbly.

2. Mix ingredients for cover. Using water knead to a pliable dough.

3. Cover with a wet cloth. Keep aside

4. Boil sugar and water adding a tbsp. of milk to clear the syrup.

5. Boil till the syrup is slightly sticky between the fingers.

6. Strain. Crush and add the saffron. Keep aside.

7. Make 15 to 16 flattish balls from the filling mixture.

8. Divide dough also into 15 to 16 parts.

9. Roll one part into a puri, place one mixture ball in the centre.

10. Pull up all the sides to seal the mixture and press in centre.

11. Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.

12. Repeat for remaining kachoris.

13. When slightly cool, make a hole in the centre of each (approx. 2cm. diameter).

14. Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.

15. Allow to stand for half hour before serving. 

Malai Ladoo Recipe

Ingredients

1/2 cup condensed milk

250 gms. paneer (cottage cheese)

2-3 drops kewra essence

1/4 tsp. yellow colour

Method

1. Mash paneer. Add condensed milk and cook on slow flame, stirring continuously.

2. Cook till thick and sides leave. Add essence and remove from flame. Mix well.

6. Pour the mixture on plate. When the mixture cools down, make ladoos.

8. Sprinkle powdered elaichi and garnished with dry fruits.

Doodhi (lauki) Halwa Recipe

Ingredients

1 kg doodhi

1 1/2 litre milk

400-500 gm sugar

elaichi powder (cardomon)

saffron few flakes

1 tbsp ghee

Method

1. Peel and grate Dudhi.

2. Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. 

3. Once it starts thickening, stir continuously. 

4. Add sugar and cook further till thickens. 

5. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. 

6. Serve hot, decorated with a chopped almond or pista.

Rava (Semolina) Ladoo Recipe

Ingredients

1 cup rava

3/4 cup sugar

2 tbsp. ghee

1/4 cup milk

Method

1. Take ghee in a deep sauce pan and heat.

2. Add rava and cook on low heat. Stir continuously.

3. When the rava turns light brown add the sugar. Stir for 3-4 minutes.

4. Keep aside and cool for some time. Add cardomom powder, coconut flakes and saffron.

5. Add half the milk. Mix well. 

6. Wet your hand with milk and shape the mixture in ladoos.

Moong Dal ka Halwa

Ingredients

500 gm Moong daal (without skin)

500 gm sugar

500 gm ghee

saffron soaked in a little milk

elaichi (cardamom) powder

water about 250 ml

Method

1. Soak the dal for 5-6 hours.

2. Grind daal in a grinder to make fine batter, use as little water as possible.

3. Take a deep cooing pan, add sugar and water mix well and bring to boil.

4. Cook till you get one thread syrup. keep aside.

5. Heat the ghee in a heavy pan and add grinned daal.

6. Keep stirring rigorously to avoid burning.

7. Once the daal stops sticking to the vessel, stir gradually till golden brown and ghee begins to separate.

8. Pour the hot syrup, add elaichi and dissolved saffron.

9. Stir very carefully. Cook slowly till all water is absorbed.

10. Garnish with chopped dry fruit. Serve hot.

Chickoo Halwa Recipe

Ingredients

6 chickoos

1/2 tea cup milk

1/4 - 1/3 cup sugar

150 gms khoya or milk powder made paste.

2 - 3 drops cochineal (essence)

1 tbsp ghee

Method

1. Peel and mash chickoos or blend.

2. Add milk and boil in heavy saucepan.

3. When slightly thick add khoya and cook, stirring continuously.

4. Add sugar and ghee. Cook on low turning continuously till ghee oozes.

5. Garnish with almond or walnut in centre of the halwa.

Kaju Barfi Recipe

Ingredients

500 gm Cashewnut (powdered)

1 cup sugar

elaichi (cardamom) powdered

5-6 silver warq (optional)
2 tblsp Ghee
saffron 5-6 strands

Method

1. In a deep cooking pan add three fourth cup water and add sugar. Bring it to boil, now add saffron, mix well.
2. Cook till you get syrup of three thread consistency.
3. Add ghee and mix well. Now add cashewnut powder and cardamom powder and mix thoroughly.
4. Cool it slightly, knead it well and grease the plate to transfer the mixture.
5. With the help of big spoon form a half centimeter circle and spread silver warq
over it.
6. Cut into diamond shape and serve.

Hot Mango Chutney Recipe

Ingredients

3 large sweet mangoes, slightly ripened

1 tsp lemon rind, chopped finely

1 tsp lemon juice

10 green chillies

1/2" piece ginger, chopped finely

1 tsp cumin seeds

1/2 tsp saunf (fennel) seeds

1 tsp coriander seeds

1/4 tsp methi (fenugreek) seeds

1 tsp mustard seeds

A pinch of hing (asoefetida)

Salt to taste

6 tsp cooking oil

Method

1. Peel the mango and cut into small chunks.

2. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.

3. Drain, mash well and set aside.

4. Roast methi, saunf, cumin and coriander seeds and crush coarsely.

5. Heat the remaining oil and add hing and mustard seeds.

6. When mustard crackles, add ginger and green chillies and fry for about 1-2 minutes.

7. Add mango, powdered masala, salt to taste, lime rinds and lime juice.

8. Bring to a boil on a low flame.

9. Remove from heat and let it cool to room temperature.

10. Store in an airtight container.

11. If boiled and cooled well, since no water is used in making this dish, it will keep well for more than a week.

12. Store it in airtight containers in the fridge.

Coconut Chutney Recipe

Ingredients

2 cups of fresh coconut, shredded

10 dry red chillies

1 sprig curry leaves

A large pinch of hing (asoefetida)

1/2 tsp methi (fenugreek) seeds

2 tsp urad daal

2 tsp channa (gram) daal

1 small tomato

Salt to taste

2 tbs Oil

Method

1. Heat oil in a cooking pan and add channa and urad daal, curry leaves, hing, methi and dried red chillies. Fry till it turn light brown.

2. Add coconut and tomato, stir for 2-3 mins.

3. When the mixture cool down blend into a smooth paste. Add salt to taste.

4. Serve with dosas, idli or plain rice.

South Indian Tomato Onion Chutney Recipe

Ingredients

2 medium tomatoes, chopped

1/2 tsp. hing (asoefetida)

1 tsp. mustard seeds

1/2 tsp. methi (fenugreek) seeds

1 tablespoon coconut, shredded

3 tsp. red chilli powder

1 tsp dhania (coriander) powder

1/2 tsp. turmeric powder

1 very small ball of tamarind , de-seeded

1 small onion, minced finely

2 clovettes of garlic, minced finely

Salt to taste

3 tablespoons oil for frying

Method

1. Heat 1/2 the amount of oil and add the methi.

2. Fry for a minute and then add the tomatoes. Fry till the tomatoes turn soft.

3. Blend this into a smooth paste, along with the tamarind and the coconut. Set aside.

4. Heat the rest of the oil and add the chopped garlic and onion.

5. Fry till the onion turns translucent and the garlic turns brown.

6. Now add red chilli, turmeric and dhania powder and fry for half a minute.

7. Add the blended paste, salt and hing and stir.

8. Serve with Dosa, Idli or Vada.

Sweet Mango Chutney Recipe

Ingredients

3 large mangoes, peeled and cut into chunks (Use slightly ripened ones)

2 tsp sugar or jaggery

1 tsp lime juice

5 large dates, pitted

1 tsp cumin seeds, roasted

1/2 tsp coriander seeds, roasted

Salt to taste

2 tsp cooking oil

Method

1. Peel the mango and cut it into small chunks.

2. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.

3. Drain, mash well and set aside to cool.

4. Blend together the rest of the ingredients with the mango without adding any water, to a smooth paste.

5. Adjust salt if needed.

6. Remove from blender and store in an airtight container.

7. This chutney keeps well for over a week when properly stored in the fridge.

Carrot Halwa Recipe

Ingredients
Carrots – 1 kg
Milk – 1 litre
Sugar – 1 cup
Green cardamom powder – 1 tsp
Ghee – 100 gms
Khoya – 60 gms
Flaked almonds – 3 tbsp
Crushed pistachio – 4 tsp
Raisins – 5 tsp

Method
1. Peel, wash and grate the carrots and keep aside.
2. Grate the khoya and keep aside.
3. Heat ghee in a heavy cooking pan, add the grated carrots and khoya (leaving 2 tsp for garnishing) and saute for 1-2 minutes.
4. Now add the milk and cook on medium flame, stirring at regular intervals initially and then continuously for 10 – 15 minutes.
5. Add sugar, raisins and cardamom and again cook till carrots are tender and the liquid has evaporated.
6. Once the mixture starts leaving the sides of the cooking pan, lower the flame and cook for 1-2 minutes stirring vigorously.
7. Remove from flame. Garnish with khoya and dry fruits and serve hot.

Milk Cake Recipe

Ingredient
Milk - 500 ml
Milk powder - ½ cup
Sugar - ½ cup
Ghee - ½ cup minus 1 tbsp
Alum, powdered - a very tiny pinch – half of 1/8 tsp

Method
1. Mix together milk, milk powder, sugar, ghee and powdered alum. Make sure there are no lumps.
2. Boil the mixture in a heavy pan, stirring regularly.
3. When the mixture starts leaving ghee, it is ready.
4. Grease a plate & arrange chopped nuts on it.
5. Empty the mixture on it & leave it to cool completely to room temperature. Invert on a plate.
6. Garnish with remaining dry fruits.

How to cook phirni?

Ingredients
Coarsely ground rice – ½ cup
Green cardamom pods – 4 (crushed)
Milk – 3 ½ cup
Saffron strings – a pinch (optional)
Grated nutmeg – a pinch
Granulated sugar – 6 tbsp
Rose water – 1 tbsp
Crushed pistachio nuts and almonds to garnish – 2 tbs

Method
1. Dissolve saffron in 2 tsp of lukewarm milk and keep aside.
2. Heat 2 ½ cups of milk, ground rice and cardamom in a pan over medium flame.
3. Bring it to a boil stirring occasionally.
4. Add the remaining milk and stir over a medium flame for about 10 minutes or
5. until the rice mixture thickens to creamy consistency.
6. Stir in the sugar, nutmeg and saffron and continue to cook for a further 2 minutes.
7. Serve garnished with the nuts. You can add a few drops of rose water to give this sweet dish a divine flavor.

How to make kalakand mithai at home?

Ingredients
Sweetened condensed milk – 1 cup
Powdered Cardamom – 5
Paneer (cottage cheese) – 2 cup
Sliced almonds - 7

Method
1 Mix paneer (cottage cheese) with condensed milk.
2 Heat the above mixture in medium-low heat. Stir constantly while heating.
3 Continue until the mixture becomes thick.
4 Spread it on a greased plate.
5 Sprinkle cardamom powder and flaked almonds on the top.
6 Cool it and cut into square pieces.

How to make jalebi at home?

Jalebi

Ingredient                                                           
Refined flour – 2 cups
Sugar – 2 cups
Curd – 1 cup
Rose water – 4 tsp
Water – 3 cups
Ghee to deep fry
Green cardamom powder – 1 tsp
Saffron – 1 tsp
Baking powder – ½ tsp
Ground pistachio to garnish

Method
1 Make buttermilk by beating curd and 1 cup of water with a beater.
2 Sieve flour with baking powder 2-3 times.
3 Make a smooth batter by mixing buttermilk and the flour mixture.
4 Make sugar syrup of one thread consistency by boiling 2 cups of sugar and 2 cups of water and keep aside. Add rose water and saffron.
5 Now take a ketchup bottle with a hole on the top. Pour the batter in the bottle.
6 Heat ghee in a deep frying pan.
7 Now make jalebis by pouring the batter in the ghee. (Round, round and stop), on medium flame.
8 As soon as the jalebis are fried, dip them in the sugar syrup for 1-2 minutes.
9 Take them out one by one in a plate.
10 Serve hot garnished with cardamom powder and pistachio.

Fruit shrikhand recipe

Ingredients
Thick curd – 1 kg
Sugar – 250 gms
Apple (diced) – 100 gms
Grapes (diced) – 100 gms
Banana (diced) – 100 gms
Oranges (deseeded and threaded) – 100 gms
Mango (diced) – 100 gms

Method
1. Hang the curd in a muslin cloth till the whey is drained.
2. Dissolve saffron in 2 tsp lukewarm milk and keep aside.
3. Add sugar into the drained curd and strain through a strainer by kneading and mixing with the help of a ladle or hands.
4. Gently mix all the diced fruits and keep it in refrigerator for 2-3 hours.

5. Serve chilled.

Sofyani biryani recipe

Ingredients

Chicken – 800 gms

Basmati rice – 450 gms

Ghee – 150 gms

Green cardamom – 6

Black cardamom – 2

Cloves – 6

Cinnamon – 2 inch piece

Bay leaves – 2

Mace powder – a pinch

Black cumin seeds – 1 tsp

Salt to taste

Onions – 100 gms

Ginger paste – 5 tsp

Garlic paste – 5 tsp

Chilly powder – 2 tsp

Curd– 500 gms

Lemon juice – 30 ml

Saffron – a few threads

Milk – 2 tbsp

Mint leaves – a small bunch

Coriander leaves – 2 tbsp

Method

. Cook the well washed and soaked rice for 30 minutes.

. Heat the ghee in a pan and keep aside. Add the whole spices and black cumin seeds. Let them crackle on low heat.

. Add the grated onions and sauté until golden brown.

. Add ginger-garlic paste and chili powder and stir fry for 1 minute.

. Add the chicken and stir fry for 2 minutes.

. Add yoghurt a little portion at a time. Add 2 tbsp of water and bring to a boil.

. Simmer till the chicken is almost cooked.

. Sprinkle lemon juice and salt to taste.

Assembling

. In the pan with the semi-cooked chicken, sprinkle half of the saffron mixed with milk. Add few chopped mint leaves and coriander leaves.

. Then spread half of the cooked rice. Alternate again with chicken, saffron and mint layer.

. Then again spread the remaining rice.

. Cover and cook in oven at 160 degree Celsius for 30-35 minutes or cook in a pressure cooker without whistle for 15-20 minutes.

How to make samosa

Ingredients

For cover

1 cup plain flour (maida)

2 tbsp. warm oil

water to knead dough

For filling

2 potatoes large boiled, peeled, mashed

1 onion finely chopped

2 green chillies crushed

1/2 tsp. ginger crushed

1/2 tsp. garlic crushed

1 tbsp. coriander finely chopped

1/2 lemon juice extracted

1/2 tsp. turmeric powder

1/2 tsp. garam masala

1/2 tsp. coriander seeds crushed

1 tsp. red chilli powder

salt to taste

oil to deep fry

Method

For dough

Make well in the flour. Add oil, salt and little water.Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on work surface and knead again. Re-cover.

For filling

Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.  Stir fry for a minute, add onion, saute till light brown.

Add coriander, lemon, turmeric, salt, red chilli, garam masala. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.

Cool. Keep aside.

To proceed

Make a thin medium size round with some dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy.

Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Pudhina pulao recipe

Ingredients

Basmati rice – 1 ¾ cups

Ginger – 2” piece

Curd - ¾ cup

Mint leaves – 1 ½ cup

Bay leaves - 2

Green cardamoms 5

Cloves - 4

Large cardamoms - 4

Black peppercorns -10

Water for cooking – 3 ¼ cups

Ghee - 3

Salt to taste

Method

1. Clean and wash the rice. Soak the rice in water for at least half an hour.

2. Peel and grind the ginger to a paste and also whisk the curd.

3. Wash & chop the mint leaves reserving few for the garnish.

4. Heat ghee in a thick-bottomed pan and put the bay leaves, green cardamoms, large cardamoms, cloves and black peppercorns.

5. When they begin to crackle, put the ginger paste, stir well and put beaten curd. Cook for 3 minutes.

6. Put water and allow it to boil. Add the salt for taste.

7. Drain the water from the soaked rice. Add it to the water & bring to a boil.

8. Now add the chopped mint leaves and mix lightly.

9. Cover and cook on low heat for at least eight minutes or till the rice is completely cooked.

10. Garnish with mint leaves. Serve steaming hot.