Halwai November 7, 2018

Ingredients:

• 1/2 cup – Rice
• 1/2 onion, chopped
• 1/4 cup peas, boiled
• 1/2 carrot, thinly chopped
• 1 tbsp – cabbage, chopped
• Curry leaves – few
• 1/4 tsp – ginger, grated
• 1/4 tsp – garlic, grated
• 2 green chillies, halved
• 1 tbsp – broken cashews
• 1 tbsp – small Raisins
• 1 tbsp – Peanuts
• 1 tsp – Cumin seeds
• 2 tsp – black Maharashtrian masala
• 1/4 tsp – Turmeric powder
• salt to taste
• 1 tsp – Lemon juice
• 3 tbsp – oil

Method:

  1. Wash rice and keep aside.
  2. Heat oil in a large skillet.
  3. Add the nuts and fry till light brown.
  4. Add green chilli, curry leaves, cumin seeds and allow to splutter.
  5. Add ginger, garlic, stir. Add onion and stir.
  6. Add all other vegetables, raisins, masalas, rice and stir for 2 minutes.
  7. Add 4 cups water, masalas, lemon juice and salt.
  8. Bring to a boil, cover and simmer till done.
  9. Stir occasionally and add more water if required.
  10. Serve hot.

Recipe courtesy of Sify Bawarchi