Masala Brown Rice

*Method:* - Chop one onion into small cubes and the capsicum also into small cubes. Chop another onion finely. The remaining one onion chop roughly as we will grind this onion. - Chop the tomato into two and grind this in a mixie.

- Soak the cashew nuts in warm water for 10 minutes. - Drain the water and grind this into a smooth paste using the milk. Mix the remaining milk to this and keep this aside.

- In a pan add 1 tblsp of oil and add the cubed onions and capsicum. - Saute this by adding little salt to this. Let the capsicum be crunchy and ensure it should not become soft. Keep this aside.

- In the same pan add little oil and add the roughly chopped onions and the garlic. - Cook this till it turns slightly golden brown colour. Keep this aside. - Cool completely and grind into a fine paste. Add little water while grinding.

- In a pan add 1 tblsp of oil and add the finely chopped onions. - Cook till it becomes translucent. - Add the onion paste to this. Cook for a minute. - Add the ground tomato puree to this. - Add thered chili powder, Coriander-cumin powder

salt and garam masala. - Add the Dahi to this. - Cook this on a medium-low flame for 10 minutes, till the raw smell disappears. - The gravy will splutter as it shrinks, so keep it covered to avoid mess around the kitchen hob.

- Add the brown rice now, and add 5 cup of water. - Let this cook for 15 minutes. - Add the cashew milk mixture now and simmer the flame. - Add the sauted capsicum and onions. - Crush the kasoori methi and add to this gravy. - Mix well.

- Switch off the flame. - Brown rice masala is ready to serve.