Sunday, December 22, 2013

Egg Frankie my version

Tasty and easy breakfast, if you are bored of boiled egg, or fried egg. Frankie is a good option.

My Ingredients :

Maida     2 cups.
Oil          1 tbsp
 Egg   6
Onion : 2 medium cut into long slits
Tamato ketchup.
Chat Masala.

  • Combine Maida,tsp of salt, 2 tsp of oil in a bowl and knead into a soft  dough using enough water.
  • Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
  • Divide the dough into 6 equal portions and roll out each into approx. 200 mm. (8") diameter thin circle.
  • Heat a tava (griddle) and cook  roti lightly on a medium flame for 50 sec. Flip it upside down. 
  • Now break egg on the roti, add salt and pepper powder. Spread it completely, so that egg covers roti. Now add tsp of oil.Flip it over. Let the egg cook completely.

Now on the side which has egg, spread tamato ketchup, chat masala, onion wedges and roll. Egg frankie are ready.


Thursday, December 19, 2013

Rabri and Puri

Rabri or basundi made of khoa.  Khoa is made by simmering full-fat milk in an iron vessel  for several hours, over a medium fire. The gradual vaporization of its water lives coagulated solids in milk, which is khoa. Khoa is easily avaliable in market.


1/2 kg khoa.
1/4 litre milk or less if you need rabri to be very thick.
1 cup of sugar.
Cardamom powder 1 tsp.

Boil milk with sugar and cardmom powder. Once milk starts boiling,  put off stove and add khoa.Continuously  stir,  so no lumps are formed. In a tbsp of ghee, roast cashwenut and pistacho. Garnish rabri with raisins, roasted cashwenut, pistacho.
Rabri is to be served with puri.


Saturday, December 14, 2013

Idli Sambar

For Sambar :
Fresh Peas  :  1 cup. ( If using dried peas, soak overnight).
Drumsticks  : 1 cup. ( cut into  2 inch ).
Cauliflower  : 1 cup.
Potatoes      : 1/2 cup. ( cut into big  cubes).
Bell Pepper  : 1/2 cup
Pigeon peas  : 1/4 cup (Tur dal).
Onion            :  2 medium sized chopped.
 Tamrind pulp : 1 tsp.
Salt as per taste.
Sambar masala  : 2 heaped tsp  ( I use saraswat masla).
Chilli powder   : 1 tsp.

  • Pressure cook pigeon pea till well cooked taking 4 whistles. Now smash dal .
  • Heat 1 tbsp of oil in wok, add 1/4 part of chopped onions. Saute till onions turns to light brown. Add all the above vegetables together with rest chopped onions, 2 cups water and salt. Put the lid on wok and simmer till all vegetables gets cooked. Add cooked and smashed dal , Sambar masala, chillie powder.  Simmer for 10 minutes. Now add tamarind, adjust for salt. Cook for another 5 minutes.
  •  Garnish with chopped coriander.
Sambar is ready to be served with idli.

 For Idli Batter:
Uraddal   : 1cup
Idli Rava  : 2 cups.
Salt as per taste.

Wash and soak Uraddal in the morning hours. The same day evening grind uraddal into smooth paste.Wash rava thoroughly .Add it to the uraddal batter. Adjust for salt. Keep it overnight for fermentation.
Tip: Use a tsp full of lime juice while washing the rava, this gives pure white colour to idli.

Next day morning give a fast whisk to the batter using spoon or hand whisker. Put around 1 Tbsp of the batter into idli mould, such that the mould should be 3/4 filled with the batter.
Now Place the moulds with stand into cooker / steamer with water at bottom of cooker, steam for 20 minutes on medium flames.

Tuesday, December 3, 2013

Biscuit ambade in konkani / Uraddal fritter

Uraddal fritters is made for breakfast. These fritters is served with ginger coconut chutney. Its crunchy and tasty.  Nice combo with tea/ coffee.

Ingredients for fritter batter :

Urad dal : 1 cup ( soak in cold water overnight).
Rava /Semolina   : 3/4 cup or slightly more than 3/4 cup.
Coconut            :   2 -3 tbsp chopped into small square pieces.
Curry leaves      : 1 tbsp finely chopped.
Green chiliies     : 2 tsp  finely chopped.
Salt   as per taste.
Oil for frying.

  • Wash and soak Urad Dal in the water overnight. Drain all the water. Grind to fine paste. Do not add more water while grinding paste. Batter  shouldn't be  too watery. 
  • Transfer the batter into a bowl. Beat this mixture with hand whisk for 2 minutes. This will incorporate air and make the batter light. Then add chopped coconut, green chilies, ginger, curry leaves and salt to taste. Mix well. 
  • Heat oil for frying in a wok. Turn the heat to medium high. Using tsp drop  fritter batter into hot oil. Fry till the fritter changes its color to brown.
  • Donot fry fritters on low flame this will make vada more oily.
  • Serve with Ginger chutney.

For Chutney :

Coconut    :  1 finely grated.
Green chillies :  6-7 ( or depending on spice).
Ginger           : 1/2 inch.
Tamarind         : 2 inch.
  •  In a tbsp of coconut oil, lightly fry green chillies. Grind coconut, fried green chillies, ginger, tamarind  and salt as per taste with a tbsp of water into coarse mixture.


Monday, December 2, 2013

Mint lemon dressed salad

Mint chutney is served with briyani.

My Ingredients :

Coriander Leaves : handful
Green chillies 6-7.
Mint leave  : Half the quantity of coriander.
Roasted Channa dal powder  : 1 small cup.
Asafoetida  Pinch.
Half lemon juice.
Black Salt   : 1 tsp.
Salt             : 1/4 tsp.
Onion          : 1 Slice into thin wedges.

Make paste of coriander leaves, mint and green chillies with a tbsp of water. Now add asafoetida, lemon juice, black salt, onion. Mix well adjust for salt, now add roasted channadal powder. Give a quick stir.

Saturday, November 30, 2013

Sahkshouka my version / Sunnyside up in gravy

Sahkshouka is a dish made of eggs, tomato, garlic and pepper. But a little twist giving it a Indian flavor. I got this idea from a food channel. Its middle east and Arabian cuisine. Can be served with roti / Indian bread.

My ingredients,

 Eggs   -  6.
Onions -  2
Ginger paste  - 1tsp
Garlic paste - 1 tsp
Coriander Powder - 2 tsp.
Chile Powder        - 3 tsp.
Turmeric Powder   - 1/2 tsp.
Garam masala       - 1/2 tsp.
Coriander leaves  - 1 tbsp (finely chopped).
Curd              - 3tbsp - 4 tbsp.
Salt  as per taste.
Oil  2 tbsp.

In a wide open  wok or pan, add 2 tbsp of oil. Once oil becomes hot add onion paste made of 2 onions.

Saute till color changes to light brown. Now add Ginger paste, Garlic paste, turmeric powder, chilli powder, Coriander powder, Garam masala, 1 tsp salt  saute for another 2 minutes.  Add curd, leave for a minute.

Now break one egg at a time and drop into the pan., Don't disturb the egg.  Break rest of eggs without disturbing each other. Put the lid on and cook on medium flame for 5 minutes, till egg becomes half fry. Garnish with chopped coriander leaves.

Thursday, November 28, 2013

Sheera Poli/ Sanjori/ Sweet indian bread

Sheera Poli is a sweet dish.  Sheera Poli as name suggests it is sheera embedded in poli. Sheera poli is called sanjori in konkani. It is tasty and good only  if your are not calorie conscious as it is made ghee, sugar and semolina.

For stuffing we have to prepare sheera or semolina dessert.
All that is needed:

Semolina     : 1 cup.
Sugar          : 1 cup.
Ghee          : 1/4 cup.
Boiling water :  1cup.
Cardamom Powder : 1 tsp.

In a wok, heat ghee. Saute  semolina in ghee on medium flame till semilona changes its colour to light white. Now add boiling water with continuous stiring, so no lumps are formed.Switch off the stove put on lid and keep for 5 minutes.
Add sugar, mix well. Put on stove on low flame. Saute till all sugar gets melted and mixes with semolina.

Once sheera cools downs. Divide sheera and make golf size balls.

For Dough/ Kanik

Maida          250 gms. (All purpose flour)
Salt              1/4 Tsp.
Water           1/2 cup.
Refined Oil    1/4 cup.

Mix maida, salt, water into dough. Dough should be very sticky not as hard as roti dough. Put oil and knead it well. The oil should float on the dough.
Divide this dough mixture (Kanik) into slightly smaller balls. Roll them out a  little.
Place the  sheera ball in the center of the rolled flour dough and close it to cover the filling completely.

Roll out into a chapati and bake on a non stick tawa till done on both sides.
Serve with ghee.

Saturday, November 9, 2013

Chicken clear soup

The credit for this recipe of "Clear Soup"  goes to my brother. Its his signature soup. Very simple to make,clear, tasty and one of the healthiest soup.

All u need :

Chicken : 250 gms.
Lemon grass : 2 stalk nicely pod it.
Fresh Ginger :  2 inches.
Green Chillies : 4-5.
Coriander leaves : 2 Tbsp.
Spring onions      : 4
Onions            :    1 medium.
Spinach          :  1
Carrots           : 2   peel out, diced.
Celery   (Optional)      
Lemon leaves  : 2-4 (cut into 2).
Salt  as per taste.

1. Put the chicken  into a large stock pot and cover with cold water. Add about a teaspoon of salt, 1/4 tsp of pepper. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 1 hours, occasionally skimming off the foam that comes to the surface.
2. Remove the chicken and strain the chicken stock. Retain the chicken pieces.
3. In another large stock pot, fill one fourth pot with water. Add  veggies like celery(optional), onion, carrots, spring onions, lemon grass, chopped ginger, lemon leaves, slit green chillies, spinach. Add  about a teaspoon of salt. Simmer for 15 minutes. Remove veggies and strain the stock.
4. Mix both chicken and veg stock. Adjust for salt. Now add the chicken pieces which were retained from chicken stock.

Friday, November 8, 2013

Chicken Chilly in Andhra Style / Chicken in green chile pepper

Chilly chicken in Andhra style is very  very hot/spicy.I love spicy food and this one is a favorite. I don't know of other restaurants but Nandini in Indiranagar(Bangalore) serves this dish. We would always order chilly chicken with half meal's at Nandini.

My Ingredients :

Chicken  :1 Kg.
Green chillies :  10-12. ( Very hot)
Green chile peppers :   5-10 . (large, mild chiles referred as Anaheim pepper or New mexican green chillies)
Ginger paste  : 1tsp.
Garlic  paste  : 1tsp.
Onions          : 3 Medium sized. ( 1 onion for grinding, and 2 onion to be finely chopped).
Pepper powder : 1tsp.
Lemon juice      : 2tbsp ( 1/2 lemon juice).
Cloves              : 5.
Cummin  Seeds :  1/2 tsp.
Cinnamon         :   1 inch stick.
Curry leaves     : 2 strings.

  • Marinate chicken with 3 tsp of salt  for 1/2 hour. 
  • Grind 1 onion, greenchilles, ginger and garlic paste into smooth paste.
  • Pod cloves,cinnamon and cummin seeds  into coarse powder.
  • Heat  3 -4 tbsp of oil in wok, add finely chopped onion and saute it till the onion turns light brown. Now add  wet masala ( mixture of onions, chillies, ginger and garlic) and curry leaves . Saute for a minute. 
  • Add marinated chicken 2 cups of boiling water. To this add coarse powder of cloves, cumin seeds, cinnamon and  slits of Green chile peppers, adjust for salt. 
  • Simmer it by putting on lid let the chicken cook and the gravy gets condensed. Now squeeze half lemon juice, add pepper powder and  leave it on stove for another 5 minute. Chilly chicken is ready to be served with lemons.

Tuesday, November 5, 2013

Chicken Briyani

A  simple complete lunch can be chicken briyani, chicken chilly in Andrastyle, mint chutney, and clear soup.

Chicken Briyani : This is local briyani of  Belgaum, the place where am born and brought up.

My version of chicken briyani  :

Mint leaves              : 1/4 cup
Coriander leaves      : 1/2 cup
Garlic Ginger Paste  : 1/2 tbsp
Green Chillies          : 8-10
Curd (yogurt)          :  1 cup
Grind all above ingredients into smooth paste   --------->  1

Onions  :   4 medium sized.
Cardamom powder  : 1tsp.
Turmeric powder    : 1/2 tsp.
Briyani Masala Powder  : 1 tbsp ( Any briyani masala available in market, I prefer Everest).
Chicken              :1/2 kg.
Basmati rice        : 2 cups.
Cloves                 :6
Cinnamon           : 2 inch
Cardamom           : 6
Bay leaves          :2

Caramelizing Onions:
Peel the skin of onion, Slice length wise. In 4 tbsp of oil, caramelize onion adding  1/2 tsp of salt.Do caramelization on low flame.Separate out caramelized onions from oil. Retain this oil for marination.

For Marination :  
Marinate chicken with 2 tsp of salt, turmeric powder, cardamom powder, briyani powder, retained oil after caramelizing of onions, 1/2 portion of caramelized onions and the above paste ( from 1). Marinate for an 1 hour.

Parboil Rice :

Wash and drain the rice. Keep aside.
Take 5 cups of water in a vessel. Add  cloves, cinnamon,cardamom, bay leaves, 2 tsp mint leaves, 2 tsp salt, 4-5 green chillies slit lengthwise. Bring to boil. Add rice and parboil. Strain rice.( ** Separate out cloves, cardamom, cinnamon, bay leave from rice, this is optional. I prefer it because i don't like getting cloves in mouth).

In a heavy bottom handi, add around 1 tbsp of butter. Now put the marinated chicken. Layer it with paraboiled rice. Dig some small holes, add pinch of food colour in tsp of milk and pour in the digged holes.One can any number of colours. I prefer safforn.To the lid apply dough of flour, put it on the handi. Put some red hot charcoal on lid. Cook on charcoal for 20 - 25 minutes or till the dough applied to the lid gets dry and a beautiful aroma starts coming out. Cook for another 10 minutes.
 If using pressure cooker, dd around 1 tbsp of butter. Now put the marinated chicken. Layer it with paraboiled rice. Dig some small holes, add pinch of food colour in tsp of milk and pour in the digged holes.
Cook on high flames for 7 minutes and 20 minutes on low flame.


Tuesday, October 29, 2013

Jhunka_Bakri / Gramflour curry with indian bread

 My Ingredients:
 Onion            : 2 Medium sized diced finely.
Green chilles  : 3-4  finely chopped. ( Can use more depends on the taste).
Ginger           : 1 tsp finely chopped.
Garlic            :  1 tsp finely chopped.
Corriander     : 2 tbsp finely chopped.
Gram flour     : 1/2 around appro ( depends on water added).
Garam masala : 1/2 tsp (optional).

Heat around 2-4 tbsp of oil in a pan, saute chopped onion , green chillies, 1 tbsp finely chopped coriander,finely chopped garlic and ginger with a tsp of salt till onion turns light brown. Add 2 cups of water adjust for salt and add garam masala. Once the water start boiling, slowly sprinkle gram flour on water bubbles. Sprinkle till the consistency is some what thick. (The consistency shouldn't be too watery neither too thick). Garnish with chopped coriander.

Friday, October 4, 2013

Sweet Appa / Phaad

Sweet Appa/ Phad is a breakfast recipe which can be made in no time. To be served with ghee.

Ingredients :

Dosa Rice :  2 cups ( Soak in water during  morning hours or Soak for atleast 10 hours)
Flattened Rice or Phoha  : 2 handful or 2 fist.
Jaggery     :  1 cup finely chopped.
Cashwenuts : 2 tbsp ( cut into small piece).
Chick pea   :   2 tbsp (soakes in warm water for 1/2 water).
Fresh coconut :  2 tsp (cut into thin slice).

  • Grind soaked dosa rice, flattened rice and jaggery with a cup of water into smooth paste. Add 1 tsp of salt and keep over night (or keep the mixture for a minimum of  7-8 hours).
  • Next morning or while preparing add cashwenut, soaked channa dal into above made batter. Add some more  water (a round 1/2 cup) so that the consistency should be watery but not very thin.
  • Heat appam tava, brush appam moulds with little ghee.  Fill  3/4 part of the mould with the  above batter. 

  • Put on the lid,on medium flame cook for 3 minutes till they turn lght brown. Turn the appa/ Phat upside down with help of a blunt knife. Cook it for another 2-3 minutes till other side also turns light brown. 

  • Appa/ Phad to be served with clarified ghee.

Wednesday, October 2, 2013

Masala Prawns

My Ingredients :

Prawns : 1/2 Kg.
Onions : 2 medium sized.
Ginger - Garlic Paste :  2 tsp.
Coriander leaves : 1 tbsp ( finely chopped).
Kanda Lasun masala : 1- 2 tbsp.(

Marination :
  • The shells  has to be peeled off. Using a  pairing knife slice down the inside of the shrimp, to get rid of the digestive tract. This digestive track is thin black line or one can pull it out.
  • Add a tsp of salt and marinate for 1/2 hour. 
  • Heat around 2 tbsp of cooking oil in a pan, add finely diced onions. Saute for a couple minutes on medium flame till onion turns light brown. Than add ginger garlic paste, 1/2 tbsp of coriander leaves saute for a minute.
  • Add kanda lasun masla and prawns. Fry for a minute. Add 1 cup of water, put the lid on and cook  till most of  the water evaporates. When cooked prawns change their color to pinkish_red  and crawl themselves.
  • Garnish with chopped coriander. Serve with roti or chapati ( Indian Bread). 

Saturday, September 21, 2013

Colostrum cake / Kharwas

Kharwas or colostrum cake is made either using sugar or jaggery.

My Ingredients :
1 litre colostrum milk.
1 litre  milk.( Preferably thick milk)
11/2 cup sugar (  Or more as per taste for more )
1/2 tsp cardamom powder.

In a flat vessel mix all the above ingredient. Mix well till the sugar dissolves completely.
Add water in bottom pot of steamer.Place the milk vessel in the above pot and put on the lid. Steam the mixture for 30 minutes.
Now, prick  knife in the cake, if the knife comes out clean the colostrum cake is ready. Else cook for another  5 - 10 more minutes.

Friday, September 13, 2013

Kandyachi tambali

Kandayachi tambali is curry , served with rice and fish. Tambali is easy to make and is delicious with fish fry.

My Ingredients :

Coconut :  1 ( finely grated).
Dry chillies  : 7-8.
Tamarind      : 2 inch.
Onions       : 2 finely chopped.
Salt            :1/2 tsp.
Cold water : 1/2 cup.

Ground coconut, dry chillies, tamarind with water into smooth paste.
Nicely mix chopped onions and salt. Now add the grounded paste add 1/2 cup water. Stir well and adjust for salt.
Serve with white rice and fish fry.  

Saturday, August 31, 2013

Kohlapuri mutton dish

Kholapuri cuisine consist of  bakri (Indian bread), Mutton sukkha, Tambda rasa, Pandra rasa, Onions and tomatoes. The recipe is of my friend Pooja. I tried and loved tambda rasa, mutton sukkha. But, not much of pandra rasa.

Mutton sukkha :

Ingredients :

For Marination :
Mutton  : 1kg.
Curd     : 6 tbsp or 1/4 liter.
Turmeric : 1 tsp.
Salt        :  3 tsp.
Marinate the mutton in salt, turmeric, curd   for 1/2 hour or more.

Green Paste  :
Make a paste using 11/2 inch of ginger, 1 pod of garlic, 8 green chillies, 1/4 cup of mint leaves.(** Preserve small part around 1 tbsp for tambda raasa)

For  wet masala :
Onions 3.
Garlic  1 pods (Medium sized).
Ginger 1 inch.
Dry coconut 1 1/2 part.
Wet coconut  1/4  part.
Tomatoes      2.

Step 1:  Peel outer skin of a onion. Peirce a fork in the onion and burn it directly on stove till the onion turn dark brown. 
Step 2:  Chop remaining 2 onions, fry in 4 tbsp of oil till they caramelize.
Step 3: Dry roast finely grated dry coconuts & wet coconut till they turn light brown.
Step 4: Ground garlic,ginger, caramelized onions, onions that was fried directly on stove, roasted dry and wet coconut with a little water into paste.( **Note : the paste should not be very smooth neither should be very coarse).

  • In a pan add around 1/4 cup of oil. Once the oil is hot add 2 diced onions and fry them till they turn light brown. 
  • Now add green paste, turmeric, kanda lasun masala ( , Everest meat masala and grounded wet masal saute till oil starts leaving the masala from sides. 
  • Add marinated mutton a fourth cup of water. Cover with  a lid and let it cook for 10 minutes. Now add finely chopped coriander leaves( 2 tbsp), adjust for salt. 
  • Put on the lid and cook for another 10 to 20 minutes till the mutton gets tender.Garnish with finely chopped coriander.
                                                 Ready to serve Mutton sukkha.

Tambda Raasa :

 Ingredients :
Onion                        : 1 small finely chopped.
Turmeric powder       : 1/2 tsp.
Kanda Lasun Masala : 1 tbsp or more if you prefer spicy. (
Everest meat masala   : 2 tsp.
Green Paste               : 1tbsp.
Meat stock                : 4 cups.
Coriander                  : 1 tbsp  finely chopped.
  • In a wok add 1tbsp of oil. Add chopped onions ,1 tsp salt and saute onions till they turn light brown.
  •  Then add turmeric, kanda lasun masala, everest meat masala, green paste saute for another couple of minutes. 
  • Add  meat stock, chopped coriander, adjust salt. Let it simmer till the stock reduces to 3 cups. Tambda Raasa is ready.
Pandra Raasa 

Ingredients  :

Meat                      : 1/2 kg.
Ginger Garlic paste : 2 tsp.
Dry red chillies         :4.
Ghee                       : 2 tbsp.
Cinnamon                : 2 inch.
Black Pepper           : 12.
Cloves                     : 4.
Dry coconut             :3 tbsp.
Poppy  seeds        : 3 tbsp.
Cashew nut               : 10-20.
Coconut Milk           : 1 tin.     
  • Marinate meat in 1 tbsp of curd, 1 tsp Ginger Garlic paste, salt for 1/2 hour. 
  • Cook the meat marinate with around 4 cups of water.  Remove the meat pieces, retain the soup. 
  • Make a powder of cinnamon, black pepper and cloves.  ---- Step 1
  • Roast dry coconut (** Coconut shouldn't turn brown). Make a paste of roasted coconut, Popeye seeds and cashew nut. ---- Step 2
  • In a wok, add ghee. Once ghee becomes hot add paste 1 tsp of  ginger garlic paste, dry red chillies,  Powder of cinnamon,cloves and black pepper ( from step 1), saute for a minute or two on low flame.
  •  Add paste made of cashew nut, poppy seeds and dry coconut, saute for another minute ( from Step 2). 
  • Now add meat stock (from 1),adjust for salt and simmer for 10 -15 minutes on medium flame. 
  • Now add coconut milk, boil for just 5 minutes not more. Pandra raasa is ready.

Saturday, July 13, 2013

Crab Ghee Roast

My Ingredients :

Corriander  Seeds  : 2 Tbsp.
Dry chillies             : 15-20.
Cummin seeds       : 1/2 tsp.
Fenugreek             : 1/4 tsp.
Pepper corn          :  1 tsp.
Garlic                   : 6 cloves.
 Tamrind               :  2 inches.
Ghee                    : 1 cup.
Crabs                   : 3 medium sized.

Step 1. Clean the crabs, add 1 tsp of salt, 1 tbsp of curd. Let it marinate for 1/2 hour.

Step 2. Roast corriander, dry chillies, cummin seeds, fenugreek, pepper corn and garlic one at a time.Roasting should be light.

Step 3. Grind the above roasted ingredients together with tamarind, little water into smooth paste.

Step 4. Add 1/2 cup of ghee, roast marinated crabs for 2 -3 minutes on low flame. Remove the crabs.

Step 5. In a same pan, add the grounded paste.Saute it till the paste starts leaving ghee, Now add the roasted crabs. Add 1/2 cup of water put on the lid, let it cook on medium flame for another 7-8 minutes.

Step 6. Add remaining ghee, give a quick stir. Serve hot with white rice and dal.

Wednesday, June 26, 2013

Kesharbath / Sweet Rice

My Indregients :

1 cup  Basmati rice.
3/4 cup Sugar or a equal quantity as of rice 1 cup.
1/2 cup ghee.
1 tsp cardmom powder.
4 strand of kesar / saffron colour.
Cashwenut  : 25 gms
Raisins        : 25 gms
Pistacho      : 25 gms
Nutmeg Powder : 1/4 tsp.
Cloves               :4
Cinnaman          :1/2 inch

In a flat bottom pan, add  nutmeg powder, cinnamon powder,cloves ,1/4 cup ghee stir in basmati rice. Fry it on low flame till rice turns its colour to transparent.
Add  11/2  cup of warm water, put on  the lid cook on low flame for 20 minutes till rice is completely boiled and all the water is evaporated. Add colour or kesar mixed in 1/2 tsp of milk.
Add sugar stir well. cook for another 5 -7 minutes till all the sugar melt and coats the rice granules.Now add cardmom powder, remaning ghee and give a quick stir.
In another pan, add cashwenut fry till golden brown.
Garnish Kesharbath with fried cashwenut, raisins and pistacho.