Potato Rice


Rice				1 cup
Potatoes (boiled and peeled)	2 large
Green chillies(sliced)		2
Pudina/Coriander leaves		1 sprig
Asafoetida			1/2 tsp
Mustard seeds			1/2 tsp
Cumin seeds			1/2 tsp
Oil				1 tbsp
Salt				1 tsp
    
       The spice Masala:


Dry red chillies		2
Coriander seeds			1 tbsp
Bengal gram dal			1 tsp
Fenugreek seeds			1/4 tsp
Sesame seeds			1/2 tsp


To prepare the spice masala:

  • Roast in red chillies, coriander seeds abd chana dal.
  • Toast stirring occasionally, for 3-5 minutes or until they change in color.
  • Towards the end, drop in the fenugreek seeds and sesame seeds, and stir until the sesame seeds becomes golden brown.
  • Remove the spices and transfer to a spice mill. Grind the spices to a powder. Remove and keep aside.
To prepare the rice:
  1. Cook the rice separately. Do not over-cook. The grains should stay separate.
  2. Heat 1 tsp of ghee/margarine/oil in a pan. Add mustard and cumin seeds and fry for 2 minutes.
  3. Add asafoetida, green chillies and diced boiled potatoes. Stir for some time.
  4. Add finely chopped pudina or coriander leaves, roasted powder and salt.
  5. Mix well and leave it to cook for five minutes.
  6. Spread cooked rice in a broad-based vessel and add the potato mix and mix it thoroughly and serve.
  7. Serves for two persons. 
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