Recipe - Masala

3 cup Basmati rice
1 lg Asian eggplant; cubed
1 lg Red potatoes; cubed
One half cup Green peas; frozen
One half cup Peanuts; unsalted
One fourth cup Cashews; raw, split
3 (up to)
4 Green chilies
2 Sticks cinnamon
1 Sprig karhi leaves
One half teaspoon Peppercorns
1 tablespoon Sesame seeds
4 (up to)
6 Whole cloves
1 tablespoon Cumin seed
1 teaspoon Mustard seed; brown
1 tablespoon Coriander seed; ground
One half teaspoon Turmeric
One half cup Coconut shreds; unsweetened
One half cup Cilantro; chopped
1 teaspoon Salt; or to taste
One fourth cup Ghee

This recipe came from my Indian cooking teacher. He uses only basmati
rice. If you are unfamiliar with any of the ingredients or my preparation
method, please email me, and I will try to help. Recipe By: Raghaven Iyer.

Wash rice in several rinses of cold water until the water is clear. Cover
the rice with water and let sit for at least One half hour. In a stockpot, heat
the ghee and pop the mustard seeds with a cover on. Add the cumin seeds,
cinnamon, cloves, Karhi leaves, peppercorns, sesame seeds, cashews, and
peanuts. Add the vegetables and cook al dente. Add the ground coriander,
turmeric, coconut, and salt. Drain the rice, then add it and water (to
cover rice by One half inch) and bring to a boil with the cover off. When most
of the water has boiled away place a tight fitting lid on the pot. If you
have an electric stove turn the heat off and let the rice rest for 510
minutes. If using gas turn it down as far as you can and simmer for 510
minutes. Stir in the cilantro.

BNAJ39A@PRODIGY.COM

(MS JO ANN C RECH)

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