COCONUT RICE.
INGREDIENTS :- COOKED RICE - 1 CUP, SHREDDED COCONUT - 2 TBLSPN, OIL - 2 TSP, MUSTARD - 1/2 TSP, ORID DHAL - 1 TSP, CHANNA DHAL - 2 TSP, CASHEWS - 10 NOS. RED CHILLI - 1 , GREEN CHILLI - 1, CURRY LEAVES - 1 ARK, SALT - 1/3 TSP, SUGAR - A SPATULA. ( A PINCH )
PREPARATION:- HEAT OIL IN A PAN ADD MUSTARD AND ORID DHAL AND CHANNA DHAL. WHEN IT SPLUTTERS ADD CASHEWS, HALVED RED CHILLI AND GREEN CHILLI. & CURRY LEAVES. WHEN CASHEWS BECOMES GOLDEN BROWN ADD SHREDDED COCONUT. SAUTE WELL AND ADD SALT AND A PINCH OF SUGAR. ADD THE COOKED RICE AND MIX WELL. REMOVE FROM HEAT. KEEP ASIDE FOR 2 MINUTES. SERVE IT WITH PEPPER PAPPADAMS, AND TAMATAR CHUTNEY.
NOTE :- FOR OIL YOU CAN USE ANY COOKING MEDIUM LIKE GROUNDNUT OIL, OR COCONUT OIL OR GHEE. DONT USE TIL OIL FOR THIS RICE.
YOU CAN ADD JEERA, CHOPPED GINGER AND GREEN CHILLI ( WHILE SAUTEING ).
IT WILL BE VERY TASTY IF ITS DONE WITH RAW RICE OR BASMATI RICE OR JEERAGASAMBA RICE BY USING PURE GHEE.
PREPARATION:- HEAT OIL IN A PAN ADD MUSTARD AND ORID DHAL AND CHANNA DHAL. WHEN IT SPLUTTERS ADD CASHEWS, HALVED RED CHILLI AND GREEN CHILLI. & CURRY LEAVES. WHEN CASHEWS BECOMES GOLDEN BROWN ADD SHREDDED COCONUT. SAUTE WELL AND ADD SALT AND A PINCH OF SUGAR. ADD THE COOKED RICE AND MIX WELL. REMOVE FROM HEAT. KEEP ASIDE FOR 2 MINUTES. SERVE IT WITH PEPPER PAPPADAMS, AND TAMATAR CHUTNEY.
NOTE :- FOR OIL YOU CAN USE ANY COOKING MEDIUM LIKE GROUNDNUT OIL, OR COCONUT OIL OR GHEE. DONT USE TIL OIL FOR THIS RICE.
YOU CAN ADD JEERA, CHOPPED GINGER AND GREEN CHILLI ( WHILE SAUTEING ).
IT WILL BE VERY TASTY IF ITS DONE WITH RAW RICE OR BASMATI RICE OR JEERAGASAMBA RICE BY USING PURE GHEE.
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