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Ingredients: - 1 cup rice, 1/2 coconut, few
curry leaves, 1/2 teaspoon mustard seeds, 2 cardamoms, 2 cloves, 1/2 inch
cinnamon stick, 1 large onion,2 garlic flakes, 3 green chillies, 2 teaspoons
ghee, 2 tablespoons oil and salt to taste. Preparation time : - 15 minutes Serves : - 2 HOW TO PREPARE: - Grate the coconut pieces and put it in a mixer with half a cup of water. Whip it twice. Now take a big strainer and strain the coconut milk. Squeeze the coconut pulp in the strainer for thicker milk. You will get half a cup of thick coconut milk, keep it aside. Finely chop the onions and green chillies and keep it aside. Now take a frying pan and pour the ghee and bring to heat. Once its hot add the cloves, cardamoms and cinnamon. Let it crackle and then put the garlic and green chillies, sauté till it turns golden brown. Now add the left over coconut pulp and stir well till it becomes a nice paste. 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. 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. 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. Garnish with roasted peanuts and coriander and serve. 
Preparation time : - 15 minutes Serves : - 2 HOW TO PREPARE : - Wash and soak the rice for 15 minutes. Drain of all the water and set it aside. Take a pot and heat water in it. Add the tomatoes for two minutes. Drain the water and let it cool. Then peel of the skin and put the pulp in a blender and make a paste. Chop the onion and green chilly finely. Wash the coriander and mint leaves and finely chop them too and set it aside. Now take a frying pan and heat up the ghee and add the cloves, cardamom and cinnamon sauté briefly. Add the green chillies and let it crackle. Add the onions and the ginger garlic paste. Sauté and then add the turmeric, coriander leaves and mint leaves. Sauté till the raw smell leaves and an aroma begins to rise. Add the coconut milk and rice. If it’s too thick add a little water. Bring to boil and add the salt. When it is half done add the tomato puree and cook till its done. Take another pan and heat up 1 teaspoon ghee. Add the cashews and raisins and fry till it turns a light brown. Garnish with the fried cashews and raisins and serve. Ingredients : - 2 cups cooked basmati rice( long grain), 3/4 cup black gram with skin, 2 big green chillies, 1 bunch coriander leaves, 1/2 lemon, 2 tablespoons ghee and salt to taste. Preparation time : - 20 minutes Serves : - 2 HOW TO PREPARE : - Soak the black gram overnight. Before cooking drain the water completely. Take a blender and blend the coriander leaves and green chillies into a fine paste. Take a frying pan and heat the ghee. When the ghee is hot add the black gram and sauté for 10 minutes. Be careful while adding the gram because if you haven’t drained the water well it will sputter. Add the coriander and green chilly paste and cook for another four minutes. Pour in the lemon juice and add salt to taste. Mix well and turn of the flame. Add the cooked rice and mix well. Garnish with fried onions and coriander and serve. |
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