Ingredients with Measurements:
- 1 cup Moale (a type of rice)
- 2 cups water
- 1/2 cup cashews
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
Special equipment needed: None
Step-by-step instructions:
1. Rinse the Moale in water and soak it for 30 minutes.
2. In a pan, heat oil and add chopped onions. Saute until the onions turn translucent.
3. Add minced garlic and saute for a minute.
4. Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
5. Add the soaked Moale and water. Mix well.
6. Cover the pan and cook on low heat for 20-25 minutes or until the Moale is cooked.
7. In a separate pan, dry roast the cashews until they turn golden brown.
8. Add the roasted cashews to the Moale and mix well.
9. Serve hot.
40-45 minutes
Temperature: Low heat
Serving size: 4
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 6g
- Fiber: 2g
Substitutions for ingredients:
- Moale can be substituted with any type of rice.
- Cashews can be substituted with any other nuts like almonds or peanuts.
Variations:
- Add vegetables like peas, carrots, or potatoes to make it more nutritious.
- Add coconut milk to make it creamier.
Tips and tricks:
- Soak the Moale for at least 30 minutes to reduce the cooking time.
- Dry roast the cashews on low heat to prevent burning.
- Adjust the spice level according to your preference.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan on low heat until hot.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
Pairings:
- Serve with raita (yogurt dip) or pickle.
Suggested side dishes:
- Naan bread or roti (Indian flatbread)
Troubleshooting advice:
- If the Moale is not cooked, add more water and cook for a few more minutes.
Food safety advice:
- Make sure to rinse the Moale well before cooking to remove any dirt or debris.
Food history:
- Moale is a type of rice commonly used in Indian cuisine.
Flavor profiles:
- Spicy, nutty, and aromatic.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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