INGREDIENTS
Tendli Bhaat
Serving - 2 - 3
INGREDIENTS
Cloves - 2 pods
Cinnamon stick - 1 inch
Cumin - 1 teaspoon
Coriander seeds - 1 teaspoon
Sesame seeds - 1 teaspoon
Caraway seeds - 1/2 teaspoon
Coconut - 50 grams
Ghee - 2 tablespoons
Mustard seeds - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Green cardamom - 3 pods
Cloves - 4 pods
Fenugreek seeds - 1/4 teaspoon
Curry leaves - 1/4 teaspoon
Green chili - 2
Asafoetida - 1/4 teaspoon
Ivy gourd - 150 grams
Turmeric - 1/2 teaspoon
Soaked rice - 350 grams
Water - 600 milliliters
Red chili - 1/2 teaspoon
Salt - 1/2 teaspoon
PREPARATION
1. In a blender, add 2 pods cloves, 1 inch cinnamon stick, 1 teaspoon cumin, 1 teaspoon coriander seeds, 1 teaspoon sesame seeds, 1/2 teaspoon caraway seeds, 50 grams coconut and blend it into a fine powder.
2. Heat 2 tablespoons ghee in a heavy skillet, add 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 3 pods green cardamom, 4 pods cloves, 1/4 teaspoon
fenugreek seeds, 1/4 teaspoon curry leaves, 2 green chili and saute for 2 - 3 minutes.
3. Add 1/4 teaspoon asafoetida and stir well.
4. Then, add 150 grams ivy gourd and mix it well.
5. Add 1/2 teaspoon turmeric and stir well.
6. Now, add 350 grams soaked rice and mix it well.
7. Add the blended mixture and mix it well.
8. Cook for 3 - 5 minutes.
9. Add 600 milliliters water, 1/2 teaspoon red chili, 1/2 teaspoon salt and mix it again.
10. Cover it with lid and cook for 15 - 20 minutes or until the rice is cooked.
11. Garnish with coconut.
12. Serve hot.