Thursday, Dec 20 2007

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Corn Masala Rice

1 cup basmati rice
1 cup corn kernels
1 cup green peas
10-12 cashews halved
1 tsp chilli powder
1 tsp sambhar masala
1/2 tsp garam masala
1 tsp sugar
1/4 tsp turmeric
salt to taste
juice of 1 lemon
2 tbsp oil or ghee
1/2 tsp each cummin and mustard seeds

Method

In a heavy saucepan heat the ghee. Add the cashews and fry till light brown. Remove.

To same oil add cumin and mustard seeds to splutter. Add the corn, peas, rice and all dry masalas and 5 cups water. Cover and cook till almost done.

Add lemon juice, sugar, coriander and cashews.

Cover and cook till rice is done and no water is left.

Masalas may be added as per desi red spiciness.

Serve hot with curds.

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