2 cups Rice
3 tablespoons Cashews, roasted and powdered
Salt, to taste
2 tablespoons dry grated Coconut
pinch of Turmeric Powder
pinch of Asafoetida
1/4 teaspoon Mustard Seeds
2 Red Chilies
2 tablespoons Oil
few Coriander Leaves
Preparation:
Heat oil. Add mustard seeds, red chillies and
asafoetida. Next add the cooked rice and the remaining ingredients.
Mix well. Sprinkle chopped coriander leaves. Serves 8.
