Ghee rice with white kurma and sardine curry

Ingredients

For Ghee Rice:

• 2 cups rice
• 1 cup pearl onions halved
• 1/2 cup frozen green peas
• 4 tablespoons ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 3 green chillies halved
• 1 teaspoon garam masala
• 5 cardamom pods
• few star anise
• 5 cloves
• few bay leaves
• 2 small cinnamon sticks
• chopped coriander leaves
• roasted cashew nuts
• salt to taste
• White Kurma With Vegetables

For the Paste:

• 1 teaspoon almond soaked in water peeled
• 1 teaspoon cashew nuts
• 1/2 tablespoon Channa dal
• 1 small onion chopped
• 1 tablespoon ginger garlic paste
• 1 cup water
• salt to taste
• 1/2 cup diced potatoes
• 1/2 cup diced carrots
• 1/4 cup cut green beans
• 1/4 cup cauliflower
• 1/4 cup cabbages
• 1 onion chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon garam masla
• 4 tablespoons kurma powder
• 1 teaspoon white pepper powder

For The Coconut Paste:

• 1/4 cup coconut
• 1 teaspoon fennel seeds
• 3 curry leaves

For Sardine Curry:

• 1 big tin sardine
• 1 large onion thinly sliced
• 1 tomato thinly sliced
• 5 garlic cloves finely minced
• 1/4 cup tamarind juice
• 1 teaspoon chilly powder
• 1 teaspoon fish masala
• 1/2 teaspoon grama masala
• 1/8 teaspoon turmeric powder
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 3 curry leaves
• 2 tablespoons chopped coriander leaves
• salt to taste

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Preparation

• Heat the ghee in a have bottomed skillet and splutter all the whole spices and followed by the chopped onions and green chillies. As the onion browned-add the green peas and garam masala. Finally add the rice and give a good mix . Transfer the rice mixture to rice cooker. Before serving garnish the rice with the chopped coriander leaves and roasted cashew nuts.
• For the Paste:
  Boil all the ingredient -allow them to cool of and then grind to a paste.
• Roast and grind to a paste:
  In wok add the ghee and splutter the mustard followed by the chopped onion. saute till the onions are browned-add the all the spice powder and saute until the raw smell are removed. Finally add the vegetable sand grind paste. Ad more water if necessary and bring to boil. Adjust the level of salt and pour in the coconut paste. Allow to simmer a bit-then remove from flame and transfer to serving dish.
• For Sardine Curry:
  Open the tin of sardine using a can opener. Heat a non-stick pan with 2 tablespoons oil . Once heated splutter curry leaves,mustard seeds and cumin seeds. Then add the sliced onions and fry til the onions turn slightly brown followed by tomato. garlic and all the masala powder. Fry till the raw smells of the spice powder are removed. Finally add the sardine -once the the gravy starts to pour in the tamarind juice. Let the gravy sim for 10 minutes-adjust the level of salt and remove from flame. Garnish with chopped coriander leaves and serve hot.