Tondli Bhaat
posted by Dinesh Soni 

•        Tindli        100 grams
•        Basmati rice,soaked 1 1/2 cups
•        Bay leaves          2
•        Coriander seeds         1 teaspoon
•        Cumin seeds     1 teaspoon
•        Green cardamoms    5
•        Dagad phool     1/4 teaspoon
•        Fresh coriander leaves,chopped        2 tablespoons
•        Green chillies    2
•        Ginger       1 inch piece
•        Oil    1 tablespoon
•        Caraway seeds (shahi jeera)      1/2 teaspoon
•        Turmeric powder      1/2 teaspoon
•        Asafoetida         a pinch
•        Salt  to taste
•        Jaggery (gur),grated          1 teaspoon
To Serve            
•        Scraped coconut        1 tablespoon
•        Fresh coriander leaves,chopped        1 tablespoon
•        Ghee 1 tablespoon
Dry roast bay leaves, coriander seeds, cumin seeds, green cardamoms and dagad phool lightly in a non-stick pan. Cool and grind into a powder. Grind coriander, green chillies and ginger into a coarse paste. Place water to boil in a deep non-stick pan. Heat oil in another non-stick pan, add caraway seeds, turmeric powder and asafoetida and mix. Add rice and mix. Add the spice powder, ground paste and mix lightly. Add salt, 3 ¼ cups of boiling water, jaggery and mix lightly. When most of the water gets absorbed, add tondli, cover and cook on medium heat till rice is done. Garnish with coconut and coriander leaves, drizzle ghee on top and serve hot.


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