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Prabhu bhog ke chawal
Method
- Mix all ingredients except oil, bundis, cumin seeds and curry leaves. Chill.
- Heat oil. Add cumin seeds and curry leaves.
- When seeds pop pour over rice.
- Chill and serve adding boondis on top.
Ingredients:
3 cups rice, cooked
6 cups fresh yoghurt
1 cup savoury boondi drops
1/2 cup cashewnuts, stir fried
1/4 cup raisins, soaked in water drained
1/4 cup walnuts, pounded coarsely
2 green chillies, minced
5 curry leaves
1 cup coriander leaves, minced
1/2 tsp. cumin seeds
2 tsp. oil
2 tsp. sugar
Salt to taste
3 cups rice, cooked
6 cups fresh yoghurt
1 cup savoury boondi drops
1/2 cup cashewnuts, stir fried
1/4 cup raisins, soaked in water drained
1/4 cup walnuts, pounded coarsely
2 green chillies, minced
5 curry leaves
1 cup coriander leaves, minced
1/2 tsp. cumin seeds
2 tsp. oil
2 tsp. sugar
Salt to taste
RECIPES BY REHANA KHAMBATY
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