Ingredients
|
For 4
|
For 100
|
Rice
|
225gms
|
5.65kg
|
Split green gram
|
115gms
|
2.8kg
|
Potatoes
|
115gms
|
2.8kg
|
Carrots
|
115gms
|
2.8kg
|
Peas
|
115gms
|
2.8kg
|
Tomatoes
|
115gms
|
2.8kg
|
Onions
|
115gms
|
2.8kg
|
Coconut
|
½
|
12
|
Cumin
|
a pinch
|
15gms
|
Chilli powder
|
½ tsp
|
30gms
|
Turmeric
|
a pinch
|
15gms
|
Sultanas
|
10gms
|
250gms
|
Cashewnuts
|
15gms
|
350gms
|
Peanuts
|
15gms
|
350gms
|
Fat
|
100gms
|
2.5kg
|
Curds
|
75gms
|
1.8kg
|
Salt
|
to taste
|
100gms
|
Grind together coconut, cumin, turmeric, chilli powder and
onions and extract milk. Clean and soak rice and gram. Prepare vegetables and
blanch tomatoes. Heat fat; add peas and carrots. Cook for 5 minutes. Add
blanched tomatoes and salt. Cook till peas and carrots are tender. Boil, peel
and slice potatoes. Fry in hot fat till brown. Remove. Fry rice and gram – add
coconut milk and vegetable stock (3 fingers above rice). When rice is three –
fourth done, add cooked vegetables, curds and salt. Cook on a slow fire with
live coal on top of the lid. When dry, remove and serve garnished with fried
potatoes and fried sultanas, cashewnuts and peanuts.
