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मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
१ किलोच्या प्रमाणात सणांचे १०१ मराठी पदार्थ
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दक्षिण भारत विशेष रसम राईस करण्यासाठी लागणारे साहित्य
• १/२ कप तांदूळ
• १/४ कप तूरडाळ
• २ चिरलेले टोमॅटो
• १ उभे काप केलेला कांदा
• बारीक चिरलेली कोथिंबीर
• २ चमचे चिंच-गुळाचा कोळ
• ३~४ ठेचलेल्या लसूण पाकळ्या
• कढीपत्ता
• हिंग
• १/२ चमचा जिरं
• १/२ चमचा मोहरी
• १ चमचा रसम पावडर
• १/२ चमचा लाल तिखट
• १ चमचा धनेपूड
• चवीनुसार मीठ
• १/२ चमचा हळद
• सुक्या लाल मिरच्या
• २ चमचे तेल
• ३ कप गरम पाणी
• ७~८ काजू (ऐच्छिक)
• जरुरीनुसार गरम पाणी
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00:00-Introduction
01:03-Ingredients
02:24-Takda
02:31-Adding spices
03:53-Adding dal-rice
04:10-Adding hot water and tamarind pulp
05:01-Cooking the rice
05:17-Adjusting the consistency
06:04-Adding coriander leaves
06:14-Serving and tasting
Let’s see how to make south India special rasam rice today. This is a comfort food that you can make in a jiffy. Tangy and flavorful rasam combined with rice tastes just awesome. This makes convenient and quick meal. This is a very simple recipe. It can be a perfect dinner choice after a long tiring day. It not only looks tempting but also tastes super delicious. As we are making in cooker, it is a real quick recipe. Besides, the taste of rasam powder or masala take this rice to next level. Try this recipe at home and write to me. You also can like, share and subscribe.
Ingredients:
• 1/2 cup Rice
• 1/4 cup Tur dal
• 2 chopped Tomatoes
• 1 sliced Onion
• Finely chopped Coriander leaves
• 2 tsp Tamarind-Jaggery pulp
• 3~4 crushed Garlic cloves
• Curry leaves
• Hing
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 1 tsp Rasam powder
• 1/2 tsp Red chili powder
• 1 tsp Coriander powder
• Salt to taste
• 1/2 tsp Turmeric powder
• Dry Red chilies
• 2 tsp Oil
• 3 cups hot Water
• 7~8 Cashew nuts (Optional)
• Hot Water as needed
Method:
• Wash rice and dal well together 2-3 times and drain all the water from it.
• Heat up oil in a cooker and add mustard seeds.
• When mustard seeds pop up, add cumin seeds and let it splutter.
• Add hing and garlic and fry it well.
• Add dry red chilies, curry leaves and onion.
• Fry it well until onion turns soft and add tomato.
• Fry it well together for about 3-4 minutes.
• When tomato is cooked soft, add rasam powder, red chili powder, turmeric powder, coriander
powder and salt and fry it well together.
• You can use sambar masala in place of rasam powder.
• You can add veggies of your choice.
• Add dal and rice and fry it well.
• Add hot water and tamarind-jaggery pulp and mix well.
• You can use only tamarind pup in place of tamarind-jaggery pulp.
• Add cashew nuts and close the lid.
• Adding cashew nuts is optional. You can skip it if you don’t want.
• Cook on medium heat until 3 whistles.
• Add hot water and mix well.
• Cook it together for just about 2-3 minutes.
• Add coriander leaves and mix well. Rasam rice is ready.
• Serve hot rice with lot of ghee, papad and pickle if needed.
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