Recipes
Name of the recipe - Potato Rice
Ingredients
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2 cups basmati rice
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1 cup potatoes, peeled and chopped
into 1 inch cubes
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1&1/2 inch piece of fresh ginger,
peeled and chopped fine
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1 small handful fresh cilantro leaves
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2 tablespoons unsweetened, shredded
coconut
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4 tablespoons ghee 1 teaspoon Cumin
seed
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1 teaspoon black mustard seeds
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5 whole bay leaves
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1 inch piece cinnamon stick, broken
up
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7 whole cloves
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7 cardamom pods
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1 teaspoon masala powder
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1/4 teaspoon salt
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1/2 cup water
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4 cups hot water
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lime wedges, cilantro, coconut for
garnish
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Method of Preparation
Wash the rice and chopped potato two times.
Put the ginger, coconut, cilantro and the 1/2 cup water in a
blender and blend until liquid. Heat a large saucepan on medium
heat and add the ghee, then the cumin seeds, mustard seeds and
bay leaves. Stir until the seeds pop ext. add the cinnamon,
cloves, cardamom, blended mixture, Masala powder and salt. Sauté
slightly for 1 minute. Mix in the rice and potato and stir to
coat with the spices. Pour in the hot water and bring to a boil.
Partially cover and boil for 12 minutes, then cover and cook
over low heat for about 15 minutes. Garnish with cilantro and
coconut. Give each individual serving a squeeze of fresh lime.
Potatoes are nightshades so, in general, disturb the tridoshic
balance. The spices help make the potatoes more digestible. This
dish is very energising.
Note
The light and dry nature of potatoes provokes
vata, so they
should eat only a small quantity with extra ghee.
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