COCONUT RICE
INGREDIENTS
1-1 cup rice
2-1/2 coconut
3-few curry leaves
4-1/2 teaspoon mustard seeds
5-2 cardamoms
6-2 cloves
7-1/2 inch cinnamon stick
8-1 large onion
9-2 garlic flakes
10-3 green chillies
11-2 teaspoons ghee
12-2 tablespoons oil and salt to taste.
METHOD
1- Grate the coconut pieces and put it in a mixer with half a cup of water.
2- Whip it twice. Now take a big strainer and strain the coconut milk. Squeeze the coconut pulp in the strainer for thicker milk.
3- You will get half a cup of thick coconut milk, keep it aside. Finely chop the onions and green chillies and keep it aside.
4- Now take a frying pan and pour the ghee and bring to heat. Once its hot add the cloves, cardamoms and cinnamon.
5-Let it crackle and then put the garlic and green chillies, sauté till it turns golden brown.
6- Now add the left over coconut pulp and stir well till it becomes a nice paste.
7-Take another pan and pour the oil and bring to heat. When the oil is well heated up add the mustard and curry leaves and let it crackle.
8- Follow it with the onions and sauté till the onions become soft. Add the coconut pulp and spices mix and the coconut milk and stir well.
9-Now add 1/2 cup water and bring to boil. When it begins to boil add the rice and salt to taste. Mix well and cook till the rice gets done.
10-Garnish with roasted peanuts and coriander and serve.
1-1 cup rice
2-1/2 coconut
3-few curry leaves
4-1/2 teaspoon mustard seeds
5-2 cardamoms
6-2 cloves
7-1/2 inch cinnamon stick
8-1 large onion
9-2 garlic flakes
10-3 green chillies
11-2 teaspoons ghee
12-2 tablespoons oil and salt to taste.
METHOD
1- Grate the coconut pieces and put it in a mixer with half a cup of water.
2- Whip it twice. Now take a big strainer and strain the coconut milk. Squeeze the coconut pulp in the strainer for thicker milk.
3- You will get half a cup of thick coconut milk, keep it aside. Finely chop the onions and green chillies and keep it aside.
4- Now take a frying pan and pour the ghee and bring to heat. Once its hot add the cloves, cardamoms and cinnamon.
5-Let it crackle and then put the garlic and green chillies, sauté till it turns golden brown.
6- Now add the left over coconut pulp and stir well till it becomes a nice paste.
7-Take another pan and pour the oil and bring to heat. When the oil is well heated up add the mustard and curry leaves and let it crackle.
8- Follow it with the onions and sauté till the onions become soft. Add the coconut pulp and spices mix and the coconut milk and stir well.
9-Now add 1/2 cup water and bring to boil. When it begins to boil add the rice and salt to taste. Mix well and cook till the rice gets done.
10-Garnish with roasted peanuts and coriander and serve.
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