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CORN MASALA RICE
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Basmati rice
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1-cup |
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Corn kernels (boiled)
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1-cup |
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Green peas
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1 cup |
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10-12 cashews halved
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Chilly powder
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1 tsp |
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Garam masala
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1/2 tsp |
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Turmeric
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1/4 tsp |
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Salt to taste
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Juice of 1 lemon
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Oil or ghee
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2 tbsp
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Cumin
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1/2 tsp
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In a heavy saucepan heat the ghee, add the cashews and fry till light brown.
Remove.
To the same oil add cumin and
splutter. Add the corn, peas, rice and all dry masalas and 1 ½ to 2 cups
water. Cover and cook till almost done.
Add lemon juice, coriander and
cashews. Cover and cook till rice is done and no water is left. Masalas may
be added as per required spiciness. Garnish with croutons (fried bread
pieces) and coriander.
Serve hot with mint chutney and
curds.
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Gujarathi
