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Roast peanuts for 5 minutes. Remove the skin of the roasted peanuts. Soak rice for an hour. Drain off excess water and keep aside. In a heavy bottomed saucepan, fry cinnamon, cloves, cardamoms and onion on high flame with ghee and oil. Add rice, coconut, cabbage, green peas, garam masala, chilli powder, turmeric powder, the ground paste and 2 cups of water& salt. Mix well. Cook on medium flame for 15 minutes. Stir. Garnish with roasted peanuts and serve.
RecipeNLG
Gathered
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Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes