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| Ingredients : |
For green rice:3 cups long grain fluffy rice(cooked),1 cup green coriander leaves(finely chopped),2 tbsp butter or desi ghee,3-4 cloves,1 tsp cumin seeds,1 onion(finely chopped),1 tbsp almonds flakes,1 tbsp raisins,1 tbsp lemon juice,salt and pepper to taste.For brown buttons: 2 potatoes (boiled and mashed),1 bread slice,salt and pepper,ginger paste and green chilli(chopped)to taste,oil for frying.For curd dip: 250g thick curd,1/2 cup cottage cheese(grated),salt and pepper,red chilli powder,black salt and mint powder to taste.
For Garnishing:Green coriander leaves. |
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| Preparation : |
For green rice:Heat ghee or butter. Fry cumin seeds,cloves and oinions till they brown. Add raisins,almond flakes,salt and pepper.Add rice and mix gently. At the end of cooking,mix green coriander leaves and lemon juice. To make rice ring,lightly press green rice into a well-greased 6 inches or 8 inches ring mould. Keep hot until it is time to serve.
For brown Buttons:Mix all the ingredients and make small ball buttons and deep-fry till they are golden brown.
For curd dip:Mix all the ingredients. Shake well and chill.When serving,unmould green rice ring on a hot platter.Arrange brown buttons around and fill the centre with chilled curd.Garnish with coriander leaves. Serve immediately. |
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| Ingredients : |
| 1 cup green gram,2 cups rice soaked in water for 1/2 hour,drained and set aside,1 tsp whole black pepper,1 tsp cumin seeds,1/2 inch piece ginger peeled and minced,1/4 tsp asafoetida/hing,1/4 tsp turmeric powder,8-10 cashew nuts,1 bunch curry leaves,3/4 cup ghee /oil,salt to taste,6 cups water more or less. |
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| Preparation : |
| Dry roast the green gram in a pan or kadai over low heat and wash. Then,put it to boil with 5 cups of water and 1/4 tsp turmeric in a large pan or kadai.When 3/4 done,add the rice, Add enough water so that the liquor should float 1 1/2 inch above the rice and gram. Add more water if needed to make up the deficiency.Stir in salt. Cover until all the liquid is absorbed and the rice has been cooked through. Heat ghee in a pan,add black peppercorn,whole cumin seeds,cashew nuts,asafoetida,minced ginger and curry leaves,saute until the cashew nuts start to turn golden,pour the contents of the pan on top of the rice and mix well. Cover and cook on a very slow fire for another 1/2 hour before serving. Serve with pudina or coriander chutney. |
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