Khuska

2. Khuska

Khuska preparation

jeera rice/ Raw rice - 400 gms or 2 cups
Wash & soak for just 5/ 10 mins in water

Paste preparation:
Garlic - 7 or 8
Ginger - 2inches,  skin peeled
Pudina / mint leaves - 20leaves
Grind with little water or crush them in crusher.

Items needed for frying..
Onion big - 2 cut slender long
Green chillies - slit only at top , not fully cut  -4 or  5 for medium spicy. Pudina leaves - 15 to 20 leaves
Coriander leaves - small bunch
Green peas - one big handful

 Masala items for initial seasoning:

Pattai - 2 inch cut into pieces
Lavang - 6
Elaichi -2 or 3
Bay leaf i-1 or 2
Saunf  - 1 small spoon
Cashew nuts - 6 cut in small pieces
Big elaichi -1
Marati moggu -1

Method :
In a pressure cooker,  add oil little lavishly along with little ghee.

Once hot,  add all masala items for seasoning along with cashew nut at end.

Then add,  Pudina leaves,  coriander leaves,  cut onions and green chillies and green  peas.
Take precaution,  the green peas might explode. In that case,  just cover the top lid,( not fully) for few secs.

Saute for few mins,  then add grounded paste and fry few mins.

You can even add old curd cream one or two spoons and fry now.

Now add water ,little more than  2 measures of water for one measure rice.

Optional:
To get more taste,
1. Substitute a glass of milk for  one glass of water.
Or
To get even more sumptuous,
2. Take coconut milk from grated coconut,  use 1/4 or 1/2 coconut and grind using little water. If kept in fridge,  use little warm water.
Take milk twice.
And add the milk at the last before closing the cooker lid.

Note : Total measure of water plus milk should be double the measure of rice or just little more.

Cooker whistle should be one normal then simmer for 5 to 7mins

If for jeera rice the cooking time is lesser than normal raw rice.

If Basmati rice is used , then cooking time is still more lesser.

Finally add few spoons of ghee,  after opening the lid and mix it once and serve hot.

The rice should not be over cooked.

Potato kurma side dish :

Ingredients :

1. Potato 2 or 3 ( cooked in cooker and peeled and cut into cubes) 
2. Onions ( If small - 6 / if big - 1 )
3. Saunf - 1/4 spoon
4. Pattai - 1/2 inch
5. Cloves - 2
6. Coconut grated - 4spoons or coconut milk - 2 or 3spoons. 
7. Mint leaves
8. Garlic - 5
9. Ginger - 2inch ,peeled 
10. Dhania powder - 1spoon. 
11. Red chilly powder - 1/2 spoon. 
12. Salt
13. Oil 

Method of preparation :

If mixie is not available, follow the below method. 

1. Keep a pan in stove,  pour 1spoon oil
2. Add Saunf, Pattai,  cloves,  chopped mint leaves (10nos),  sliced onions and saute. 
3. And grated ginger and finely chopped garlic ( if possible  crush together in crusher)  and saute well. 
4. Add 1spoon of  Dhania powder , chilly powder and 1 glass of water .
5. Add 2/ 3 spoons of coconut milk or 1/4 glass of plain milk. 
6. Add salt and bring to boil. 
7. Add boiled potato pieces and boil for 2 mins and keep in simmer for 1/2 min. 

If mixie is available, follow the below method :

1. Saute onion,  garlic, ginger,  Saunf, red chilly( or green chilly)  in oil in a pan. 
2. Grated coconut - one handful , plus the fried items and mint leaves around 6 - grind in mixie. 
3. In a pan,  in a spoon of oil,  season 1 Pattai   and 1clove , pour the grinded mixture in pan and add little water.  Add salt and bring to boil. Add boiled potato pieces and boil for a min.  Simmer for few mins.