Methi-Paneer Rice and FAHC

Left over rice who doesn’t have ?  Last week we had been busy with events at office and cultural events over the weekend from our sangha in Singapore. Admidst of our kids final exams for non-tamil- speaking kids (hindi/gujrathi….). Generally getting home late not eating enough or eating most junk ended up lot of food were leftovers. leftover rice with sambhar or rasam is not the one likeable if the quantity of rice is a large bowl, even wasting a morsel of rice could which could have helped a little child to fulfill his hunger many of them who just have one meal a day.  Its tough to make understand  these values to our kids not to waste food.

Coming back to food making a family happy with the food at the same time satisfaction of not wasting food at my home is only attained by using left over rice for fried rice, chitraanna, masalebhath….

Last week I happen to get fresh methi, palak and gogura leaves which were irresistable same time i get all the fresh ones and its makes really hard for me to decide which one to cook. So my family is been having continuous green dishes with palak panneer, Gongura pachadi, Moolangi palya and now its methi rice. All are our favorites now I need to be lucky to get so fresh too esp the methi leaves. 

All you need
Cooked rice - 2 cups
methi leaves - 1 bunch
paneer cubes - 1 cup
Black Chick peas/ Kala chana boiled - 1 cup
Capsicum cut lengthwise - 1
potatoes cubed and boiled - 1 cup
onions cut lengthwise - 1 big
Vangibhath powder - 1 tbsp
Cinnamon - 1 inch
cloves - 4-5
green chillies(optional)
mustard seeds - 1 tsp
channa dhall - 1tsp
urad dhall - 1 tsp
ground nuts - 10-15
Asafoteida/hing - 1/8 tsp
Amchur/Dry mango powder - 1 tsp
salt and sugar to taste

Method

•  Sprig out the leaves from the stems of Methi/fenugreek

• Wash in salt water and let the water strain out

• Heat oil in Kadai, add groundnuts, channa dhall, cinnamon stick, cloves wait for a while until they change color

• Add the remaining unrad dhall, mustard, hing. Fry oinions and chillies once the mustard splutter

• Add the methi leaves and fry until they are cooked once the leaves wilt there will a lot of  water just continue frying on medium to high flame

• Add caspsicum, boiled potatoes, paneer cubes, kala chana salt, vangibhath powder and amchur powder and fry until all are blended well

• Continue frying on high flame until the masala flavours into the dish

• Mix the left over rice, stir well and serve hot with raita of your choice.

 

Heres moolangi palya, vegetable fry with radish and radish greens garnished with grated coconut.

Before I take leave few words on FAHC as i was writing this post i recieved an email from Indira of FAHC funding take a look

feedahungrychild.org is a not-for-profit charitable organization formed in a collaborative effort of the like-minded people from all around the world.  It aims to replace the empty plates of the underprivileged children and replace them with ones of food.  While FAHC addresses the holistic needs of each children it supports, it believes illiteracy, malnutrition, and other concerns can only be addressed when hunger is appeased.

Immediate Mission:

• Join the fight against global poverty.
• Help feed hungry children one by one.

Larger Vision: feeahungrychild.org aims to improve the lives of a good many underprivileged children in their efforts to support themselves, their families, and their communities by giving them the chance for better food, better education, better healthcare, and other welfare.

To contribute by donating smilies/chipin please visit FeedaHungryChild also visit Indira’s Mahanandi for details of how this event works.

Thank You

RCI Oriya Cuisine

This cuisine is very new to me and I loved to explore the tastes of their food. I realised the food variety ranges from use of dhall  to vegetables with a very unique combination of spices which enhances the flavours of food. The sweet is mostly made of cheese or milk based which varies from kalakhand to rosgullas..More about oriya cuisine at Wikipedia

I have tried all the recipes from 123Orissa.com with some changes for our taste. This is my contribution to Lakshmi from VeggieCuisine’s RCI, this month we are celebrating Oriya cuisine hosted by Swapna from Swad of India

Vegetable Biryani/Khichadi

• All you need
  1.5 cup Rice
  3/4 cup Lentils/masoor dhall
  2 Potatoes cubed
  1 cup carrots/beans/peas
  1 cup Peanuts
  1 Tomatoes
  10 Cashewnuts
  1 cup grated coconut
  1 teaspoon Cumin seeds
  4 Red Chillies
  1 cup Onions sliced
  4 pieces of Cinnamon
  4 Cardamoms
  1/2 cup Curd( i skipped)
  Salt & Turmeric Powder

Method:

• Soak Rice for half an hour 
• Grind the grated Coconut with Cumin seeds and chillies.
• The recipe used the extract of the ground paste but i preferred to use the grounded paste as it is
•  Take oil in a kadai  add cinnamon, cardamom fry until fragrant
• Add rice, lentils, peanuts, cashew fry for sometime until all look slightly coated with oil
• Add water along with the ground paste, salt and tomatoes.Let it boil now add the vegetables
• Pressure cook for 3 whistles. Serve hot.

This turned out delicious khichadi and tasted close to our Bisibhelebhath.

Phul Gobi Do Piaji

All you need
1 Cauliflower
cumin powder - 1 tsp
Ginger paste - 1 cube
 Vinegar
 garam masala - 1 tsp
Tomato - 1
Red chilli powder/green chilli paste - 2 tsp
 Onion - 1
panch phoran - 1 tsp
Salt

Method

• Cut the cauliflower into medium size pieces. marinate with ginger paste, cumin powder and chilli powder/green chilli paste and vinegar for an hour

•  Heat oil in a kadai and the panch puran spices and fry onion .

• Add  the cauliflowers into the pan and cover it with tomato pieces. Add the garam masala and salt for taste

• Cover the lid and lower the flame until cauliflower is cooked fully.

Bhanda kobi Khofta Curry

All you need
Cabbage - 1 cup shreded
onion - 1 sliced
gram flour - 1/4 cup
coriander leaves - 2 tsp
corn flour - 2 tsp
baking powder - 1 tsp

gravy
onion - 1 big
tomatoes - 1
ginger paste - 1cube
chilli powder - as per taste
coriander leaves for garnish
garam masala - 1 tsp

Method

• Mix cabbage, onions, salt and chilli powder and coriander leaves. let it stand for 5 mins

• The cabbage mixture will is slightly wet now, add gram flour and corn flour along with baking powder mix it well

• Deep fry the cabbage pakodas in oil and keep aside

• Make a gravy by grinding the half onions, tomatoes and ginger

• Take a kadai with oil fry remaining onions tomatoes along with the ground paste, and chilli powder and salt.

• Add 1 cups of water and let it boil, the tiness of gravy depends on liking once it reaches a gravy consistency do a taste check 

• Add the pakodas and serve hot with rotis/rice

I extremely enjoyed exploring Oriya Cuisine and my family were pleased with the outcome of every dish, Please visit Swapna’s blog for the roundup of the event.

RCI for Punjabi Cuisine

Punjabi cuisine is the most well known cuisine not only in India but around the world too. Punjabi food who doesn’t love them? Well I have never been to punjab but the i love the parathas curries and flavoured rice. Punjabis are great lovers of wheat, they hardly cook plain rice for regular meals. Their  rice is flavored with cumin/or a varied number of spices. To have a quick tour of the cuisine of Punjab visit Richa’s As Dear as Salt who is hosting Lakshmi from VeggieCuisine’s RCI  for Punjabi Cuisine.

Handi Vegetable Biryani

All you need:
for the paste:
quartered - onions 1
ginger - 2 inch
garlic pods - 5

To make Rice:
Basmati Rice - 1.5 cups
whole garam masala
bay leaves - 2
cinamon - 1 large cut into medium pieces
black pepper - 1 tsp
cloves - 6-8

others:
chilli powder - 3 tsp
tumeric powder -1 tsp
garam masala powder- 2 tsp(punjabi everest)
yogurt/2 tbsp
tomatoes - 1
mixed vegetables(carrot/beans/cauliflower/peas)

to fry
cashews - 8
onions sliced thinely - 1
capsicum sliced - 1

Method:

• Make a paste of onion, ginger and garlic.
• Soak rice for half an hour. Cook rice in salted water and whole garam masala until grainy. keep aside let it cool.
• Take oil in a kadai, fry cashews to gloden brown drain keep aside.
• Fry onions until crisp drain and keep aside. Fry capsicums until soft.
• Half boil vege like beans/carrot/potato in  microwave for 2 mins, preserve the stock for gravy.
• Take a wok to make the curry, heat 2 tbsp ghee/oil
• Fry the paste until raw smell dissappears, add the masala powders and tomatoes cook until tomatoes are done
• Add mixed veges, salt Bring to boil add curds. stir well until oil seperates out.
• Take a oven proof casserole grease oil or butter
• Add the cooked1/4 of the cooked rice. Spread half of the curry. Add again 1/4 of rice spread the half of onions, cashews capsicums, coriander leaves. Again repeat with rest of the rice
• Seal the caserole and bake it for 15 mins at 230 c.
• Serve hot rice with any accompanied raita.

Recipe source: Bawarchi.com

Mushroom Mattar Makani (source: Tarla Dalal cook book)

All you need
Mushrooms - 2 cups(i used button mushrooms)
Boiled peas - 1/2 cup

For paste
onions - 1 sliced
tomatoes - 1 cut into chunks
garlic pods - 4
ginger - 2 tsp
cashews - 4 cut into pieces
Boil all the above and grind into paste

Others
jeera/cumin seeds - 1 tsp
kasuri methi - 2 tsp
garam masala - 1 tsp (punjabi Everest)
chilli powder - 2 tsp
Cream - 1 tbsp
coriander leaves for garnish

Method:

• Take oil/ghee in a kadai add cumin seeds when hot.
• Add the masala paste once the cumin seeds are light brown color
• Simmer for few minutes until oil seperates
• Add all the masala powders, salt and cream
• Add mushrooms and peas and bring to boil. Garnish with coriander leaves
• Serve hot with parathas.

Masale Bhaat and bhopli mirchi chi peeth perun bhaaji/Capsicum with cabbage and shallot fry

 RCI Maharastra, food of maharastra has bought back childhood memories though we spent hardly 2 years of our stay in Pune. I loved the climate the place for its simplicity and homely neighbours. The food loved for hot sabudana vadas, chats bhel puri, various kinds of wadis, polis . I can still remember the unique taste of bhel puri was hot and spicy but the flavors were excellent. The ganesh Utsav is a big bang for the 10 days rejoicing playing music and dance with the local community gathering was loads of fun from installing the madal to decorating, distributing sweets to the last day immersing the Ganesh idol in the near by river .  

Here I tried two simple dishes which were unique in taste. I loved the taste of both the dishes. My pressure pan never gave good result as my baingan were mushy. When I make vangi bhath with Baingan i usally cook rice seperately. Next time i will opt for cooking seperately with my old way . The brinjals i used were thai brinjals which take longer time to cook than the purple ones.

                                                     Masale Bhaat                                                        

All you need:
gherkins - 1 cup
peas - 1 cup
Brinjals - 1 cup
goda masala - 2 tsp ( thanks Tee)

turmeric powder - 1/2 tsp
rice - 1.5 cups sokaed for half an hour
curry leaves - 1 sprig
whole garam masala
cinamon sticks - 2
cardamom - 2
cloves - 4
bay leaves - 2

Dry roast
1/2 cup coconut,
dry chillies - 4-5

Method:

• Heat oil in a kadai/pressure pan add whole garam masala fry until masala are plump add curry leaves
• Fry gherkins for a few minutes add peas and brinjals fry for a few minutes
• Add rice and fry for another 2 minutes. Add boiled water 1.5 times rice. Let it boil add the goda masala and roasted masala
• Add sugar and salt simmer until rice is cooked.
• Garnish with coriander leaves and fried cashews

Capsicum Cabbage with shallot fry

 

All you need
1 cup capsicums
1 cup cabbage
1 cup Shallots
1cup chick pea flour / gram flour (besan)
1 tbsp peanuts powdered coarsely
4 tsp chilli powder,
1 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala
salt,
sugar (optional) to taste
cilantro/coriander leaves
1/2 tsp asafoetida
2 tsp mustard seeds
2 tbsp oil

Method:

• Wash the peppers,cabagge, shallots. Pat dry with a kitchen towel.
• Chop peppers and cabbage 1/2 inch square pieces.
• Dry roast gram flour until aromatic 
• In a bowl, combine gram flour, chili powder, coriander powder, cumin powder, 1/2 tsp turmeric, salt and sugar. Do not add water.
• Heat oil in a kadai. Add mustard seeds, asafoetida and the remaining turmeric powder.
• Add peppers, capsicums, shallots and fry till they are half tender.
• Add gram flour and mix well until all the pieces are well coated with the flour. Fry for sometime over medium heat.
•  Keep tossing the bhaaji until crisp and golden. Toss in peanut powder and fry for a minute.

Garnish with cilantro/coriander leaves and serve hot with chapati.

The bhajji was delicious, the flavour of gram flour was not strong but was crisp and nice combo to the bhajji.

Recipesource: mumbai-masala.com

These are my contribution for Nupur from OnehotStoves RCI for maharastra  and Sangeeta from Ghar ka khana’s  JFI Brinjal

Pulav series, Chutney and Bean Sprouts Pakoda

After long i remembered mung(green gram) sprouts Pulav, which was some years ago one of out favorite pulav’s not so even now but just some how i forgot about it until lately i saw Asha’s post on matki pulav i recollected the recipe. i have used green mung bean sprouts you can use matki beans or Green chana.Heres information of mung bean

All you need:

green bean sprouts - 1 cup ( soaked for 1 day and leave to sprout for 2 days)

basmati rice - 2 cups soaked for half an hour

masala: coconut grated - 1/2 cup, green chillies - 4,coriander leaves - 1 cup, garlic pods - 6, ginger - 1″

tempering: cinamon - 1 stick, cloves - 5, badi elachi - 1, bay leaves- 2, onion - 1 big sliced, ghee/oil for frying

Garnish: coriander leaves and lemon juice

method

• Make a paste of the masala keep aside
• Heat oil/ghee in pressure pan , add the tempering fry onions until slightly browned
• Add masala paste, turmeric powder and fry until good aroma
• Add rice and fry for 2 minutes
• Add sprouts, vegetables(optional), water, salt and pressure cook for 2 whistles
• mix lemon juice, garnish with coriander leaves and serve with cucumber raita

Lauki/Milk gourd peel chutney

This chutney can be made with tender peels of bottle gourd/milk gourd/cucumber. The use of skin olden times were very precious unlike now we are at haste and little do we make use of them. 

All you need

sorekayi/lauki skin - 1 cup, cumin seeds - 1tsp, fenugreek seeds - 1/4 tsp,

coconut grated - 1 cup, dry chillies - 5, salt and tamarind to taste

Tempering: mustard seeds -1 tsp, hing - a pinch, curry leaves and oil required

Method: Fry all the ingrediants seperately except coconut show in the picture. Grind it with salt and tamarind paste. Prepare the tempering and serve

 

 

 

Bean Sprouts Pakoda

This is a little similar to the kanda bhaji that we prepare using onions. Using sprouts leads to very crisp pakodas. I came upon this when one of our guest would not like onions here is the type of sprouts used

 

All you need: bean spouts - 2 cups cut into halves, spring onion stalks- 1 bunch cut finely, onion- 1 big cut into thin long strips, gram flour -4 tbsp, rice flour - 1 tbsp, corn flour - 1 tbsp, salt and sugar - 1/2 tsp, chilli powder - 2 tsp, mint and coriander leaves - 2 tbsp

method: mix bean sprouts, onions, spring onions stalks, salt and and sugar keep aside for 5 mins. Salt and sugar with onions release water now add remaining ingrediants and mix well. mix the flours as required using the water released from veges. Deep fry in oil until crisp.

Vegetable Biryani

This is another series of Rice pulavs. One of my daugther’s favorite pulav she calls it red pulav. My pulav did not turn out red may be due to the chillies. Rice pulavs are one of top for our weekend lunchs. You can prepare the gravy and Rice separely and bake in oven with layer of rice and gravy alternately for 10 mins. Garnish with spring onions and coriander to have colourfull layered rice. I did not have much time to do the same today.

Ingrediants

Vegetables(carrot/beans/cauliflower/cabbage/capsicum/peas of your choice)

onion thinly sliced- 1big

curds/yogurt - 2 tbsp

saffron/kesari  threads-  1/4 tsp

tomato - 1

ginger paste - 2 tsp

garlic paste - 4 tsp

Basmati rice - 2 cups

(star anise,cloves,cinamon) - for tempering

Coriander leaves - 1 cup

Ghee/oil for frying

masala powder

red chillies - 5-6

coriander seeds - 4 tsp

cummin seeds - 2 tsp

cinnamon - 1 inch

cardomom - 1 -2

cloves - 4

nutmeg/jajikayi - 2 flakes

• Soak Rice for half an hour

• Dry roast all the ingrediants for masala powder and powder it

• Heat ghee/butter in pressure pan add the whole garam masala fry for a minute

• add onions fry until translucent, add ginger garlic paste fry until raw smell dissappears

• Add masala powder tomatoes, fry until tomato is fried well

• Add curds and saffron mix and fry until all masala blend well

• Add rice vegetables (except cabbage/capsisum/cauliflower) mix well

• Add water and salt let it boil taste for salt now add the remaining vege mix well add coriander leaves and close the pan for 2 -3 whistles

• Garnish with fried cashews and serve hot with raita

 

 

Thai PineApple FriedRice

At last i am here with my AFAM for pineapple. I ever thought i could make it this time. This is my very first entry for the AFAM. Juicy pineapples who doesn’t love them. This yellow tropical fuit some say it signifies new begining, a great source of vitamn C. This is one fruit i love , like anything from this gojju, raita and now this is also on the list pineapple fried rice.

Everytime i went out to eat with my colleagues being a vegetarian i was always left with little choice. Once during our regular seminars we had to lunch in a Thai restuarant, hmm looking at the menu i scrolled a few pages then i was only left with the dessert which very inviting. My colleagues suggested collegues and helped me to instruct the waiter to prepare vegetarian pineapple fried rice which was had a very nice aroma with the fried onions, from that day onwards i just loved this fried rice. Maheswari from Beyond the Usual is hosting this event.

 All you need

1 pineapple

Rice - 1 cup (used basmati)

Ghee/oil - 1 tbsp

spring onions - 3 stems

garlic pods - 4

green chillies - 2

cashews - 20-25

raisins - 2 tbsp

peas - 1 cup

soy sauce - 1 tbsp

carrot grated - 1 cup

sambhar powder - 2tsp

fresh coriander

salt and sugar to taste

Lets start

• soak rice for half an hour and pressure cook.

• remove pulp from half of the pineapple and reserve the pulp for rice

• cut pineapple to small chunks to one cup

• Fry garlic, chillies and onions until translucent

• Add cashews, carrot, peas , sambhar powder and soy sauce fry for a minute

• Add rice, pineapple, raisins and fry on high flame, at this time add some yellow color sugar and salt if required

• Garnish with coriander and spring onions

Recipesource: Thaifood.About.com

ಕುಚ್ಚಕಿ ಅಕ್ಕಿ ಬಿಸಿಬೇಳೆ ಬಾತ್/Rosematta Rice Bisibhelle Bhath

Rosematta rice is cooked in a traditional mud pot in north canara.  If you happen to go to Dharmastalla and look for breakfast in the morning you can see in most of the hotels selling Rosematta rice Porridge. Wow i just loved the kongi there they serve with onion and coconut soaked in red masala but was semi dry i can’t remember but was very tasty. We used to  prepare this rice as normal rice and serve with spinach sambhar which is also a good combination and with curds it is just heavenly.

To know more about Rosematta Rice, Visit Indira’s Mahanandi who has given a wonderfull picture of how to cook and ways to eat this rice. Seeing the beautifull picture of pongal, i thought why not i cook bisibhelle bhath with this as my daughter just hates this rice but loves besibhellebhath . The idea just clicked right to make her eat. She just loved it, and asked to add it to our weekly dinner menu.

All you need

Rosematta Rice - 1 .5 cups

moong/thoor dhall split -1 cup

tomatoes - 1 big

tamarind paste - 1 tsp (optional)

onions - 1 big

Vegetables (carrot/beans/cabbage/peas/chowchow)

jaggery  and salt to taste

cashews - 10

curry leaves - 1 sprig

mustard - 1tsp

hing - 1/4 tsp

 

masala powder

channa dhall - 1 tbsp

urad dhall - 1 tbsp

dry chillies - 5-6

cinnamon - 1 inch

cloves - 6

cardamom - 1(with skin)

Jajikayi /nutmeg - 2 flakes

pepper corns - 1 tsp

poppy seeds - 1 tsp

coriander seeds - 4 tsp

jeera seeds - 1 tsp

menthi seeds - 1 tsp

turmeric - 1/4 tsp

coconut - 2 tbsp

Fry all the above for masala on low flame with oil until nice aroma or slightly reddish ting and dry grind them

You can add or minus quantity some of the contents as all depends on the taste each one prefers.

Sometimes due to utter laziness i just use ever ready MTR vangibhath with Inyengar bisibhella bhath powder

 

Method:

•  Cook Rice with water until soft i used 4.5:1 Water:Rice measurements. (rice cooker /on low flame)

• Cook moong dhall with turmeric and tomatoes in cooker until soft and mushy like for dhall

• Steam vegetables until half done

• Take a kadai and fry onions in oil until light brown, (if not prefer frying you can ommit this)

• now mix the required masala with the dhall well

• Add the cooked rice, tamarind paste/juice, steamed vege, dhall with the masala, salt, 2 cup of water mix well and allow to cook for about 5 - 10 mins until the vege is soft and a thin layer of dhall on top. Cooking this way makes masala to be soaked in rice and vege. Turn off fire.

• Do occassionally stir while cooking as the dhall will tend to thicken fast and stick to the bottom of the kadai

• Finnally prepare the takda(vogarne) heat oil fry chashews add it to the bhath, in same oil/seperate heat mustard seeds, hing and curry leaves and add to bhath once done and close the rice with a cover so it retains the flavour.

• Drizzle some ghee on top and serve hot with raita/kara(spicy) bhoondi.

• Yesterday we had this with microwaved jeera papad.

 

Methi corn pulav

 All you need

Basmati rice - 2 cups

1 bunch methi leaves

small sweet corn - 4-5

Can add potatoes/peas

onions - 1 thin sliced

spring onion leaves - cut finely 1 cup

green chillies - 2

vangi bhath powder - 1 tsp

mango powder - 1tsp

turmeric powder - 1tsp

mustard seeds - 1tsp

channadhall - 1tsp

peanuts/cashews optional

sugar and salt to taste

• Wash Rise and soak in water for 20 minutes. Presure cook rice.

• Wash methi leaves allow to stand for a while so the water strains out.

• Heat oil in a pan, add channa dhal, mustard, hing fry until mustard splutters

• Add green chillies and onions and fry until the onions are slightly brown in color

• Add the washed methi leaves, salt and fry until the leaves are half done

• Add corn and continue to fry , you sprinkle some water if found the moisture is not enough for the corn and methi to be done

• Add the boiled potatoes/peas, half of spring onions stir and mix

• Add all the masala powder , mango powder and salt and sugar to taste and mix. Add the basmati rice and mix well and keep on low flame for 2-3 minutes. Taste for salt and you are done

• Garnish with cut spring onions leaves.

Note: This pulav can also be prepared with whole garam masala for the takda to add more fragrance

 

Pudina Pulav

 

I just love the fresh fragrance of pudina leaves. Since pudina leaves is best used fresh. It was a weekend and my daughter always around the kitchen asking Amma what special today??. First my thought was of preparing bisibhelebhath then after seeing the pudina leaves i changed to prepare pudina pulav.

 

Fresh mint leaves - 1 cup

Fresh grated coconut - 1/2 cup

Green chillies - 2-3

Saunf - 2 tsp

Ginger - 2 tsp

pepper corns - 1 tsp

cloves - 5-6

cinnanmon - 2 small sticks

saunf powder - tsp

Chilli powder - 1 tsp

turmeric powder - 1 tsp

Thin sliced onions - 1/2 cup

Tomato - 1

salt to taste

Carrot/beans/cabbage or cauliflower/peas/potato (vege of your choice)

 

Method: Take 2 cups of basmati rice wash it and keep aside for half an hour.Make a wet paste of Pudina, ginger, chillies, saunf and coconut in a mixer grinder. Add 2tbsp of oil/ghee in a pressure pan. Fry the rice for a few minutes until the rice has a nice aroma. Remove the rice and add some more ghee/oil  now add cinnamon sticks, cloves, peppercorns and fry for a minute or two. Add onions fry until light brown in color. Add chilli powder, turmeric powder, saunf powder, and tomatoes fry for a few more minutes until the tomato is cooked. At this point you could add a little water to cook the tomatoes at the same time powder does not stick to the bottom. Add vege fry for a minute , add the wet masala and water. Let the water come to boil now add the rice and check the salt. Pressure cook for 2 whistles.

Serve hot with any raita of choice.