Coconut Rice - Modern way ToI

Coconut rice is made with many variations. One version is when chana dal and rice are steam cooked along with grated coconut.

Ingredients:

Chana dal: 200 gms

Rice: 350 gms

Coconut: One half of a whole coconut (can use the whole coconut if the size is small)

Mustard seeds: ½ tsp

Cumin seeds: ½ tsp

Urad dal: ½ tsp

Red chilli (Whole): 2

Curry leaves: 4-5

Salt to taste 

How to go on.....

- Soak the chanal dal for one hour before cooking. Rinse the rice before cooking.

- Take oil in a pan and heat it. Add mustard seeds, cumin seeds, urad dal, red chilli and curry leaves in to it. Once the mustard seeds start to crackle, add soaked chana dal and rice and mix the ingredients well. Add adequate water, but see to it that you add only as much water the whole mixture needs to cook.

- Add salt and grated coconut. Put the lid on the vessel and allow it to cook for 10 minutes. - After 10 minutes, mix the ingredients well and see how well cooked the chana and rice are. If you feel it will get ready by another five to 10 minutes, then allow the entire thing to cook in a low flame. Add another two spoons of oil at the same time. Let it settle for a while.

- If you want to cook it in a pressure cooker, it will taste equally better. But add less water than what you would have if you were cooking in a vessel.

- Serve the hot coconut rice will appalam and piping hot rasam. It is indeed a yum treat for taste buds.

Kathiyawadi Khichdi / Masala Rice

This recipe is from the famous chain , serving Rajasthani and Gujarati thali s - RAJDHANI

Serves : 4



Rice: 1 cup
Green onion : 3 medium sized - finely chopped
Garlic : 2 - finely chopped
Beans : 1/2 cup, chopped
Green peas : 1/2 cup
Brinjal : 1 medium sized - diced
Curry leaves : 8 - 10
Green Chilli : 3 chopped
Red chilli : 2 table spoon
Asafoetida (Hing) : a pinch
Salt : to taste
Garam masala : 1/2 teaspoon
Turmeric powder : 1/2 teaspoon
Mustard seeds : 1 teaspoon
Jeera : 1 teaspoon
Oil : 3 tablespoon
Ghee : 2 tablespoon



Wash and soak the rice for half an hour , drain and set aside
In a pan heat some oil and ghee , add cumin and mustard
Once the seeds cracke / splutter add onions and cook until light brown
Now add garlic and green chillies , fry for a minute
Add the dry masala powders( red chilli powder, turmeric powder and garam masala powder)
Fry for a while and add the drained rice
Add beans, green peas and brinjal to it
Pour in warm water till it is about two inches above the level of the rice. If the water dries up, more warm water may be added
Add salt and hing. When the water starts bubbling, lower the heat and simmer till rice is cooked.
Garnish with coriander leaves
Serve hot with dahi / curd


Note: The original recipe called in for 1/2 cup tomatoes, which I have omitted , if you wish to, add it along with the other vegetables