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Tiranga chawal is a lip-smacking tri colored (tiranga)rice recipe, popular in Northern India, especially Kashmir. Learn how to make/prepare Tiranga chawal by following this easy recipe.
- Heat the ghee in a kadhai, add garlic, onions and capsicum and sauté for 4-5 minutes.
- Put the tomatoes in boiling water for 10 minutes, peel and blend in a blender along with the ajwain. pass it through the sieve to obtain the puree.
- Add this puree to the sautéed onions along with the boiled vegetables, tomato ketchup, chilli powder, sugar and salt.
- Simmer for 5-7 minutes and keep aside.
- Wash the spinach leaves thoroughly with water and roughly chop them.
- Put the spinach leaves in boiling water for about 5-7 minutes, drain and blend in a blender
- Heat the butter in a pan, add the maida and stir continuously, then add the milk slowly, stirring continuously so that no lumps are formed.
- 4.add the spinach along with the chilli sauce and salt and keep aside.
- Heat the ghee in a pan and add the cumin seeds along with the bay leaves, cinnamon, cardamom and clove.
- Add the boiled rice and salt.
- Take a baking dish and spread the spinach layer in it
- Then add the rice and after it the red layer.
- Sprinkle grated cheese and bake in an oven for 10 minutes at 160°c and serve hot.
This recipe was contributed by cinderella_4u2k on 20 Nov 2005
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