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Ghee rice/Thengai paal saadham
Ghee rice/Thengai paal saadham

Before you jump to Ghee rice/Thengai paal saadham recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got benefit from reading it, now let’s go back to ghee rice/thengai paal saadham recipe. You can cook ghee rice/thengai paal saadham using 11 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to prepare Ghee rice/Thengai paal saadham:
  1. Use 200 grams Basmati rice(soaked for 30 mins)-
  2. Prepare 1 big onion- chopped long
  3. Get 3 green chillies slit
  4. Prepare 1tspn ginger garlic paste
  5. You need 1/2tsp pattai sombu powder
  6. Get 30-50 gms peas(optional)
  7. Prepare 10-15 mint leaves
  8. Prepare 11/2 glass coconut milk
  9. Use 2 1/2 and glass hot water
  10. Get 4-5 tbsp Oil-
  11. Take Salt-as per taste
Steps to make Ghee rice/Thengai paal saadham:
  1. Add 4-5 tbspn of oil in a pressure cooker.
  2. Add the chopped onions and green chillies and saute for 2-3 mins.
  3. Once the onions are translucent, add ginger garlic paste and pattai sombu powder and saute well.The paste might start sticking to the cooker base, so saute well.
  4. Add the fresh peas and saute for 2 minutes.
  5. Add mint leaves and saute for 1 minute.
  6. Dilute the coconut milk with water as per the measurements above.Add the diluted coconut milk in the cooker and mix in a low flame.
  7. Once the mixture starts heating up, add the washed and soaked basmati rice into the cooker and mix well.
  8. Add required crystal Salt and mix well.Increase the flame to medium.
  9. Close the lid and let one whistle on a medium flame.(If normal rice is used instead of basmati, then whistles as per your experience)
  10. Let the pressure go naturally and then open the cooker.
  11. Note 1: To get non sticky rice, wash the basmati rice 4 to 5 times.Also reduce the water measurement by 1/4th glass.
  12. Note 2: Once the lid is on, keep the flame in medium only or else the rice might burn in the bottom.
  13. Note 3: Rice to water ratio is 1 :2 in any measurement cups.

An ideal dish for lunch box,which i normally prepare once a week. Add the ghee in the same kadai and fry the scrapped coconut till golden brown. Keep a close watch ,it shouldn't get burnt. Extract coconut milk with lukewarm water. Heat ghee in a Kadai, and temper the ingredients given in the table 'To Temper'.

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