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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: South Indian Masala Rice
 Categories: Indian, Rice
      Yield: 4 Servings
 
      2 c  Rice
    1/2 c  Carrots; chopped
    1/2 c  Green beans; chopped
      1 c  Lentils
    1/4 c  Pumpkin; chopped
    1/2 c  Fresh peas
      1    Onion; chopped
      1 ts Serrano; chopped
      1 ts Garam masala
      1 ts Coriander powder
    1/2    Td Fenugreek powder
      1 ts Turmeric
      1 c  Tomato juice
      1 tb Lemon juice
      2 tb Ghee
      5 c  Water
      2 ts Salt
           Cilantro; for garnish
 
  Clean and wash rice and lentils; drain them very well, so that no
  water remains. Heat 1 tb ghee in pressure cooker and saute the onion
  and serrano. Add coriander and fenugreek powders and stir well. Add
  the rice and lentils and stir fry for 2 minutes. Stir in 4 cups
  water, salt, and turmeric. Cover and cook for 2 minutes after
  bringing to maximum pressure. Remove from heat and allow to cool for
       10    minutes before removing lid.
  
  In the meantime, cook the vegetables in 1 cup water in a separate pan,
  covered. Keep the cooking water from the vegetables aside to use
  later in soups. In another large pan, heat remaining 1 tb ghee and
  stir in the garam masala. Then add the rice-lentil mixture,
  vegetables, tomato juice, and lemon juice. Mix well and cover with a
  tight-fitting lid. Place on low heat for about 3 minutes. Remove from
  the heat, sprinkle with cilantro leaves, and serve.
  
  Recipe by The Taste Divine by Vanamali, 1993
 
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