1/2 cup fresh coconut
2 tablespoon sesame seeds
1 tsp ghee
3 table-spoon piece cashew nuts
2 t-spoon oil
1 t-spoon urad dal
1 t-spoon gram dal
1 t-spoon mustard
1 T-Spoon Zero
1 dry Kashmiri red chilli, broken into pieces
7-8 kg 7 to 8 cardboard
1/2 t-spoon asafoetida
2 t-spoon finely chopped green chillies
2 1/2 cup baked rice
salt to taste
Heat a small pan, add sesame seeds, roast them for 3 to 4 minutes, stirring constantly on medium flame.
Allow the mixture to cool completely.
After cooling, grind it into a mixer and make crack powder.
Heat ghee in a deep non-stick embroidery, add cashews and roast them for 2 to 3 minutes on medium flame. Keep it aside from heat and keep aside.
Heat oil in the same non-stick embroidery, add urad dal and gram dal and roast it for 30 seconds on medium flame.
Add cumin seeds, mustard, red chili, hard leaves and asafetida and roast on medium flame for 1 minute.
Mix well prepared sesame powder, green chilies, coconut, rice and salt and mix well and cook on medium flame for 2 to 3 minutes, stirring in between.
Serve hot with cashew nuts.
