Friday, August 13, 2010

COCONUT RICE


This is a South Indian main course dish. Its a best way to use the leftover rice.


INGREDIENTS:

Basmati Rice  ------3 cup (cooked)
Grated coconut ---- 1/2 cup
Ghee ----------------- 1 tbsp
Peanuts --------------1 tbsp
Cashews ------------- 1 tsp (optional)
Green chilly --------- 1 (or to taste) 
Ginger --------------- 1/4 inch (chopped)
Onion ----------------1/4 of a medium sized ,sliced thinly
Coconut oil --------- 1 tsp
Mustard seeds-----1/2 tsp
Channa dal -------- 1 tsp
Urad dal-------------1/2 tsp
Dried red chilly----- 1 or 2
Asafoetida---------- a pinch
cumin ---------------1/4 tsp
curry leaves-------- as needed
Salt  ----------------- as needed
Cilantro leaves/ coriander leaves for garnish

METHOD:
  1. First roast the peanuts & cashews in ghee in medium flame & then keep it aside .
  2. In the left over ghee, roast the coconut to slight golden color, till a nice aroma of coconut comes. Do it in slow flame & don't burn it. Then keep it aside.
  3. Now pour  a tsp of oil to the above pan & do the tempering. For this, first splutter the mustard seeds and then add Asafoetida, channa dal, cumin seeds,Urad dal, dried red chilly and curry leaves .
  4. After tempering is done, add green chilly & ginger
  5. Now add sliced onion & a pinch of salt. cook the Onion till it becomes soft.
  6. Now add the ghee roasted peanuts, cashews & coconut.
  7. Add needed salt
  8. Switch off the flame & add cooked rice
  9. Transfer to serving bowl & garnish with cilantro leaves and curry leaves.
Note: Do the tempering in low flame.

step 3,4,5

1 comment:

  1. 3 Researches SHOW Why Coconut Oil Kills Waist Fat.

    The meaning of this is that you actually kill fat by eating coconut fats (including coconut milk, coconut cream and coconut oil).

    These 3 researches from big medicinal magazines are sure to turn the conventional nutrition world around!

    ReplyDelete

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