 |
The next design has been drawn following the same method but with dots - the dot pattern is 5,4,3 on either side. In this method, adding the pattern in the groove formed by the cotton bud ( or pencil ) is the trick. The design at the top has also been drawn using the same method. Sprinkle the rangoli powder on a sheet. Using the fore finger draw some simple patterns and fill them . I have tried to keep the patterns as simple as possible. We can have more intricate designs too.
Now for the recipe in this series
Mint pulav and onion raitha
Basmati rice, fresh mint leaves, green chilles, garlic and onion, salt, ghee and oil
Spices - cinnamon, bay leaf, fennel seeds
Optional - corn, cashew nuts
Quantity - for one measure of rice shown in the photo
Heat - Medium flame
Soak the basmati rice for 15 minutes in water.
Fry the spices in oil and ghee mixture in a pressure pan..
Add onion pieces till they turn golden brown in colour.
Add chopped green chillies and garlic and continue frying.
Finally add mint leaves and mix for a minute (corn is optional and added at this stage).
Drain the water from the soked basmati rice, add it to the fried ingredients and mix thoroughly.
For one measure of rice add two measures of water.
Add salt to taste and again mix thoroughly.
Close the lid of the pressure pan and start cooking.
Wait till the first whistle is blown (!) by the pressure pan and set the gas stove to a low flame.
After five minutes switch the stove off.
After the pressure is released from the pan, open it and mixture the pulav with a fork so that rice particles do not stick to each other.
For decorating we can add fried cashew nuts.
Onion raitha is the ideal side dish for this pulav. Onion raitha can be prepared by adding finely chopped pieces of onion to thick curd.
