Til Aur Kadhi Patta Bhat (Rice seasoned with sesame seeds) recipe
ingredients
2 cups (400 g) 14 oz Rice, Basmati, cleaned, soaked in water for 1 hour, drained
3 cups (750 ml) 24 fl oz Water
2 tsp (8 g) Salt
3 tbsp (45 ml) 1 1/2 fl oz Sesame (til) oil
18 Curry leaves (kadhi patta)
1 tsp (3 g) Mustard seeds (rai)
1 tsp (2 g) Cumin (jeera) seeds
3/4 cup Sesame seeds
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
3 cups (750 ml) 24 fl oz Water
2 tsp (8 g) Salt
3 tbsp (45 ml) 1 1/2 fl oz Sesame (til) oil
18 Curry leaves (kadhi patta)
1 tsp (3 g) Mustard seeds (rai)
1 tsp (2 g) Cumin (jeera) seeds
3/4 cup Sesame seeds
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
method
1. Put the drained rice, water, and salt in a heavy pan. Bring to the boil. Reduce heat, cover the pan with a lid and cook until the rice is cooked and the water is absorbed. Keep warm and put aside.
2. Heat the sesame oil in a saucepan; add curry leaves, mustard seeds, and cumin seeds. Saute until the leaves change colour and the mustard and cumin seeds crackle. Reduce heat and add sesame seeds; saute until they are evenly golden brown.
3. Add this seasoning with the lemon juice to the cooked rice. Mix well, taking care that the rice grains do not break.
2. Heat the sesame oil in a saucepan; add curry leaves, mustard seeds, and cumin seeds. Saute until the leaves change colour and the mustard and cumin seeds crackle. Reduce heat and add sesame seeds; saute until they are evenly golden brown.
3. Add this seasoning with the lemon juice to the cooked rice. Mix well, taking care that the rice grains do not break.
serving amount
serves: 4
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