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again I post one more very interesting rice recipe i.e. “IMLI CHAWAL” from the “Cooking
with Love” cook book written by Chef Sanjeev Kapoor.
rice recipe, we have to cook rice and fold with tempering of tamarind pulp, mustard,
red chili and curry leaves and garnish with roasted peanuts and sesame seeds. Tamarind
enhances the flavour of rice in this method, my family really like this recipe.
store the tamarind pulp in freeze for few days and use when required. Imli rice
will keep for 3-4 days and it’s a good option for picnic time or while
travelling. For instant version, you can
add this tamarind pulp into leftover rice and enjoy this Imli Chawal anytime.
Tamarind pulp/ Imli
Mustard seeds/ Rai
Skinless Split Black Gram/ Dhuli Urad Dal
Split Bengal Gram/ Chana Dal
Dried Red Chilies
Roasted Sesame Seeds
Roasted crushed Peanuts.
cups of water till done.
aside to cool.
and Bengal gram and sauté till the grams turn golden.
pulp diluted in quarter cup of water and mix.
adjust salt as per taste.
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