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Monday, July 18, 2011

Coconut Rice

This is one of the variety rices being served in  South India esp in TamilNadu. This done with rice and grated coconut. This rice is a great fit-in Lunch Box Variety and mild spiced or  less spicy - can be done easily in 15 mins cooking-time.This Coconut rice is best-suited for a packed-lunch for kids esp if done added with pomegranate seeds or grated carrot as it gets tasully coulorfilled. Try this at home and post ur comments.

Coconut Rice - a Variety Rice done with grated coconut and spices
1 1/4 cup grated coconut
1 3/4 cup basmati rice or 1 1/2 cups raw rice
2 tsp split gramdal
1/2 tsp Salt - to taste
3-4 whole red chillies
1/4 tsp grated ginger(optional)
1 tsp mustard seeds
1 Onion - sliced fine
few curry leaves
few coriander leaves
few fried onion rings
few ghee-roasted cashewnuts
few grated carrot or pomegranate seeds
2 1/2 cups water (or basmati rice)  or 3 cups water (for raw rice)
1 coconut oil (or 2 tsp refined oil) with 1 tsp ghee

    1.Wash the basmati rice  or raw rice well and pressure-cook with 2  1/2 cups (or 3 cups for  raw rice) water upto 1 (or 4 whistles) whistle. Leave this aside.
    2.Heat the refined oil (or coconut oil with ghee) in a kadai. Fry mustard seeds, red chillies, sliced onions,
split gramdal and curry leaves for 3 mins.
    3.Add the grated coconut,grated ginger(optional) and  half-the salt. Saute this well for 2 mins.When the coconut begins to turn colour, turn off the flame.
    4.Put the done basmati rice to it, mix it well till it is evenly spread. Check for salt and garnish with ghee-roasted cashewnuts, fried onion rings, grated carrot or pomegranate seeds  and coriander leaves.
    5.Serve this Coconut  Rice with potato masala, fried pappads, thick coconut chutney, coriander thokku and Chicken Fry.

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