So, all we need to prepare this wonderful dish, seen in this photo. The products themselves I have listed above, so it will only list the spices. We will need: 1/2 tsp of Cumin (Zira, Azhgon) 1/2 tsp Black Mustard seeds 1/4 tsp Turmeric (Turmeric) 1 pinch of Asafetida (Hing) 6 PCs solid Stud 1/2 Cinnamon sticks 1/2 tsp ground Cardamom 1/2 tsp Coriander 1/4 tsp crushed chili peppers 1/2 tsp Kalindi (Black cumin, Nigella) these are the spices we need. Of course, I understand that most of you don't even have half the spices, but my goal is not to present a new dish, but to teach proper cooking spices. If you do decide to cook this dish, use only those spices that you have available. If you want to get your own taste by experimenting with spices, you need to follow the given me a table about the combination of spices with different products. Combination of spices with herbal products you can find here: http://www.povarenok .EN/blog/show/7368/ A combination of fish and meat here: http://www.povarenok .EN/blog/show/9583/

Well, let's get to the cooking masala. Part I. Preparation of the liquid mixture (the sauce) with fresh seasonings. Peel 2 cloves of garlic, chop a bundle of fresh parsley, peel off the skins and slice fresh ginger root, grate on a fine grater 1 tablespoon (heaped) fresh coconut and grind 1 pod (can be less) of fresh chili pepper. The chili pepper clean from seeds and partitions.

Put all this wealth in a blender, pour 1/4 Cup pure water and blend until smooth.

The resulting sauce put the time aside.

Part II. Preparation of a dry mix of spices, grinding. Of all the spices we use, there are three spices that need to grind. This can be done in a regular grinder, but it is best, of course, use a mortar and pestle. In a mortar we have: 1/2 tsp Cumin 1/2 tsp Kalindi 1/2 tsp Coriander P. S. the Aroma is intoxicating and intoxicate...

Now we need to mix the mixture with 1/2 tsp of Black mustard seeds, 1/4 tsp Turmeric and a pinch of Asafetida. Masala received at the time set aside aside.

Now prepare a slightly different mixture. Then you will understand why we cook them separately. Mix 1/2 sticks of Cinnamon, 6 Stud, 1/4 tsp. ground chili pepper and 1/2 tsp Cardamom. Let stand aside.

Melt the GHEE in a thick-walled pot. The recipe for this magical butter, you will find here: http://www.povarenok .ru/recipes/show/234 13/

Part III. Roasting a dry mix of spices in the melted butter. A very important step! At the time of frying spices in oil, they give off all their scent to him. In the kitchen at this point, is the incredible flavor. :-) In hot oil pour we have prepared the spice mixture (which is in the photo No. 6) and cook it until the spices begin to crackle, and mustard seeds explode and burst. It will take only a few seconds, so the main thing is not to miss the bus your happiness and not to burn the spices.

Now we need to pour the second mixture of spices (which is in the photo No. 7), fry while stirring for five seconds and pour cooked sauce in advance. Stir well and cook until the sauce thickens (a few minutes).

Well, our Masala is completely ready! Add to it the grated carrots,

Stir

Sprinkle with salt and simmer while stirring for five minutes.

Now add the washed and dried rice and fry until the grains of rice become slightly translucent appearance.

Pour two cups of boiling water (the water can be pre-boil in the kettle), mix and add a handful of raisins (if desired). Cover with a lid and cook for 15 minutes on low heat, until tender. Attention! While preparing rice, do not touch or open the lid!

And so our figure should look like in finished form. Tell me, isn't he amazing? :-)

Well, the first part completed! I'd like to believe and hope that you like it. I'm also planning to talk about cooking Masala by roasting the spices on a dry pan and subsequent grinding. This method is prepared such well-known Indian spices as "Curry", "Garam Masala", "Tandoori Masala", "Mix kebab" etc. and of course, I have no right to ignore the secret of making the burning of Masala (filling) for soup. In General, wait and see and all the time. :-) Be happy and healthy! Bon appetit!