The ‘Bhath’of all veggies
The Asian Age. | Pooja Prabbhan
Life, Food
Sandalwood actress Shwetha Srivatsav lets us in on a healthy and easy to make rice Bhath that keeps her and her baby full!
1 tsp ghee
A pinch of saltMashed potatoes —one or two1 tsp gheeA pinch of saltMashed potatoes —one or twoBoiled carrots — one or two1 tsp gheeA pinch of saltMashed potatoes —one or twoBoiled carrots — one or two1 tsp gheeA pinch of saltMashed potatoes —one or twoBoiled carrots — one or twoBeans — one or two1 tsp gheeA pinch of saltMashed potatoes —one or twoBoiled carrots — one or twoBeans — one or two1 tsp gheeA pinch of saltMashed potatoes —one or twoBoiled carrots — one or twoBeans — one or twoMoong dal1 tsp gheeA pinch of saltMashed potatoes —one or twoBoiled carrots — one or twoBeans — one or twoMoong dal1 tsp gheeA pinch of salt
Mashed potatoes —one or twoBoiled carrots — one or twoBeans — one or twoMoong dalOne tbsp rice, white or brown1 tsp gheeA pinch of saltMashed potatoes —one or twoBoiled carrots — one or twoBeans — one or twoMoong dalOne tbsp rice, white or brownIngredients
- 1 tsp ghee
- A pinch of salt
- Mashed potatoes —one or two
- Boiled carrots — one or two
- Beans — one or two
- Moong dal
- One tbsp rice, white or brown
Method
In a pressure cooker, add potatoes, carrots, beans and moong dal as per prescribed quantities. Let it cook for about four to five minutes, or wait until the second whistle. Now, transfer the mixture into a bowl, and add a tsp of ghee, with a pinch of salt. Mix this with cooked rice. I usually add sautéed garlic for added flavour.