Coconut Rice

Ingredients

1 cup cooked white rice

½ cup grated coconut

1 green chillie (sliced thinly)

1 Red chillie

1 tsp uradh dhal

I tsp channa dhal

2 tsp oil

¼  tsp mustard

Few cashew nuts or peanuts nuts

Few curry leaves

Salt to taste.

Method

Heat oil in a pan, add mustard. When it starts spluttering add urad dhal,

channa dhal, peanuts, red chilli, green chilli , curry leaves and sauté .

Add coconut and roast them nicely till nice aroma comes.

Add this to cooked rice, add salt and mix well.

Simple coconut rice is ready.

You can pack this for lunch box also.

 

Bisibela Bath

Though this very lengthy and time taking process, it taste too good.

Ingredients

1 cup rice

¾ cup toor dhal

100 gms small onions (shallot)

2 drum sticks (boiled and pulp taken separately)

2 tbsp pea nuts

1 tsp each peas & chopped carrot (optional)

Tamarind a small gooseberry size ball (soaked in water and juice extracted)

3 tbsp gingelly oil

2 tbsp ghee

Few curry leaves

¼ tsp turmeric powder

A pinch jaggery (optional)

Salt to taste

For Masala powder - Ingredients & method

2 tbsp grated coconut

1 tbsp coriander seeds

5 red chilies

¼ tsp fenugreek

Asafetida a pinch

1 small piece cinnamon

2 or 3 cloves

Few curry leaves

1 tsp oil

Heat oil in a pan and all the above ingredients one by one finally add coconut fry till brown.

Make it as dry powder and set aside.

Method

Wash and soak rice & dhal for 5 minutes.

In a cooker add 1 spoon oil 5 cups of water.

Let the water boil well, add rice & dhal, vegetables and turmeric powder,

Peanuts, drum stick pulp and ½ spoon ghee.

Pressure cook this for 5 whistles and set aside.

In pan heat oil add onions fry till brown.

Add tamarind water to the above, cook till raw smell goes.

Add half of the masala powder, mix well and switch off the gas.

Add this to the above rice & dhal mix.

Add salt and ½ cup boiled water and mix well.

Again cook this in low flame for 5-8 minutes. Open the cooker after 15 minutes.

Now add left over masala powder, curry leaves, a pinch jaggery and oil mix well.

Serve hot with a spoon of  melted ghee or gingelly oil.

Goes well with potato chips.

Tips

If you use more tamarind the taste won’t be nice.

Adding oil first in the cooker, rice & dhal won’t stick in the bottom.

Use only small onions & drum stick, no need to add any other vegetables.

Adding a pinch of jaggery at the final will enhance the taste.

Coriander Rice

Coriander Rice

Ingredients

1 Bowl cooked rice

2 Bunch coriander leaves

2 tbsp. grated coconut

2 green chilies

1 tsp ginger & garlic paste

2 tsp oil

1 tsp ghee

¼ tsp fennel

1 lemon

A pinch turmeric powder

Few roasted cashew nuts (optional)

Salt to taste

Method

Wash and clean coriander leaves and cut them.

In a pan heat oil add green chilli ginger & garlic paste.

Add coriander leaves fry for a minute and switch off the gas.

Add coconut to the above and grind to smooth paste.

Heat ghee in a pan add fennel , a pinch turmeric powder and the above paste.

Fry for a minute, add this to cooked rice, add salt and mix  gently. 

Finally add lemon juice and mix well. 

Garnish with roasted cashew nuts.

Ready to serve coriander rice.

We can serve this with potato chips, potato fry or any raitha. 

Health benefits

Coriander leaves lowers bad cholesterol.

It is a great source of dietary fibre, iron, magnesium and vitamin K.

Tomato Pulao

Ingredients

2 cups basamthi rice

2 cups coconut milk

2 cups tomato puree (juice of 6 tomatoes in a blender)

2 onion

1 green chilli

¼ tsp fennel  

1 cardamom

½ masal powder

½ red chilli powder

2 tsp ginger & garlic paste

A pinch turmeric powder

2 tabs oil

1 tabs ghee                                                                                             

Few coriander & mint leaves 

salt to taste

Method

Wash basmati rice and set aside.

Heat oil and ghee in a pressure cooker.

Add Fennel, cardamom and onion saute till onions are brown.

Add ginger & garlic paste and saute for a minutes.

Now add red chilli powder, turmeric powder, masala powder

and green chilli mix well.

Add tomato puree and allow to boil.

Add rice, coconut milk and salt mix well.

When it comes to boil close the lid, when the steam comes well,

put the whistle and cook in low flame for 10 minutes.

Garnish with coriander and mint leaves.

Serve hot with potato chips or any raita.