Halwai March 17, 2021

Ingredients:

• 2 cups – Basmati Rice (boiled)
• 1/2 cup – Beans (finely chopped)
• 1/2 cup – Carrot (grated)
• 1 tsp – Black Jeera (Shah Jeera)
• 1 tsp – Jeera
• 2 tbsp – Oil
• 1/2 tsp- Green chilli Paste
• 1/3 tsp – Pepper Powder
• Salt – according to taste
• For kurma
• 1.5 cup – Carrot, Beans and Potatoes (chopped into small cubes)
• 2 – medium-sized Tomatoes (chopped)
• 12 – Cashew nuts (kaju)
• 12 – Raisins (kismiss)
• 1 tbsp – Groundnut (fry without oil separately)
• 1 tbsp – Sesame seeds (grind and make fine powder)
• 1 tbsp – Poppy Seeds (kas kas)
• 1/2 tsp- Green-chilli paste
• 1/2 tsp- Red Chilli powder
• 1/2 tsp- Ginger- Garlic paste
• 1/2 tsp- Garam Masala powder
• 1/2 cup – Milk and water
• 2 tbsp – Oil
• Seasoning, coriander and Salt to taste

Method:

  1. Heat oil in a pan. Add the jeera and shahjeera.
  2. Add beans to it and saute for 1 minute (till the beans are half fried).
  3. Add grated carrot to it and saute it until the raw smell goes.
  4. Add green chilli paste, pepper powder and salt.
  5. Lastly, add the boiled rice to the vegetables and mix well.
  6. Serve this with vegetable kurma and tomato sauce.
  7. For the kurma:
  8. Heat oil in a pressure pan and add seasoning to it.
  9. Add kaju, raisins and vegetables (except tomatoes).
  10. Add ginger-garlic paste, green-chilli paste, garam masala powder, red chilli powder, salt and saute it.
  11. Then, add tomatoes and mix it.
  12. Add the powdered ingredients to the top of the vegetables without mixing it (if you mix the powder with vegetables while pressure cooking, it sticks to the pan).
  13. Finally, pour milk and water, put some coriander on top of it and pressure cook till you hear 2 whistles.

Recipe courtesy of Prasanthi