Difference between revisions of "Varhadi Aloo Bhat"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Marathi ([^cC])(.*)\]\]" to "Category:Marathi cuisine Category:$1$2 Recipes") |
||
| Line 25: | Line 25: | ||
# Garnish with dry [[grated coconut]] and [[cilantro|coriander leaves]], and serve hot. | # Garnish with dry [[grated coconut]] and [[cilantro|coriander leaves]], and serve hot. | ||
| − | [[Category:Marathi Vegetarian]] | + | [[Category:Marathi cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Cilantro Recipes]] | [[Category:Cilantro Recipes]] | ||
Revision as of 12:06, 9 May 2012
Description
- Ethnicity - Marathi, West Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 4 large potatoes, cubed
- cashews, to taste
- 1½ cups rice, washed
- ¾ cup yoghurt
- 5 cm ginger
- 2 pieces cinnamon
- 3 tsp coriander seeds
- ¼ tsp turmeric
- ½ cup coriander leaves, chopped
- ¼ cup dry coconut (copra), grated
- 5 green chillies, chopped
- salt to taste
- oil for frying
Directions
- Fry potatoes and cashew nuts separately. Reserve.
- Grind green chillies, ginger, cinnamon, coriander seeds and turmeric.
- Heat 2 tbsps oil and fry the ground paste. Add fried potatoes and yoghurt. Add rice and stir fry.
- Add 3 cups water, salt and cook the rice. Add fried cashew nuts.
- Garnish with dry grated coconut and coriander leaves, and serve hot.
