Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 Ingredients 1 cup long grain rice 1 tsp. urad dal (skinned & split black lentils) 1 cup coconut milk (refer note) 2 tbsp. grated fresh coconut 1 tbsp. broken cashew bits 1 tbsp. coriander chopped 3 green chillies slit 2 tbsp. oil 1 stalk curry leaves salt to taste 1/2 tsp. each cumin and mustard seeds lemon to taste Method * Wash and soak rice in salted water for 30 minutes. Drain rice in colander, keep water aside. * Heat oil in a heavy saucepan. Add urad dal, seeds, cashews, stir till spluttering. * Add chillies and curry leaves. Stir, add rice. Stir very gently, with a wide spatula till oil coats rice evenly. * Add coconut milk, 1 1/2 cups drained water. Add salt, keeping in mind the water was salted. * Bring to a boil, reduce heat, simmer covered. Stir occasionally. * When done 3/4, add lemon. * Mix very gently. Simmer till done and all water evaporates. Add more water in between if required. * Garnish with coriander and coconut before serving. * Serve hot Note: How to make coconut milk: Soak 1 grated coconut in 2 1/2 cups water for 1 hour. Grind in a blender using same water. Strain to extract the milk. Repeat process with the residue twice. Press out till residue is crumbly. Use milk as mentioned in recipes. Makes 3 cups milk. -- Posted By Reach Mentor to VEGETARIAN RECIPES at 2/01/2008 06:57:00 PM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2008 Report Share Posted February 2, 2008 Sounds yummy How does one keep the fried chashews and urud dal crisp? When you cook the rice these early seasonings become soggy. I normally scoop them out before adding in the rice. Coconut milk is available in the supermarket as a tinned item. There is a Srilankan delicay where the rice is cooked in a lot of coconut milk till it is a soft sweet mass. - totallyfreeenergy http://totallyfreeenergy.freehoxt.com , Reach Mentor <reach.mentor wrote: > > Ingredients > > 1 cup long grain rice > 1 tsp. urad dal (skinned & split black lentils) > 1 cup coconut milk (refer note) > 2 tbsp. grated fresh coconut > 1 tbsp. broken cashew bits > 1 tbsp. coriander chopped > 3 green chillies slit > 2 tbsp. oil > 1 stalk curry leaves > salt to taste > 1/2 tsp. each cumin and mustard seeds > lemon to taste > > Method > > * Wash and soak rice in salted water for 30 minutes. Drain rice in > colander, keep water aside. > * Heat oil in a heavy saucepan. Add urad dal, seeds, cashews, stir till > spluttering. > * Add chillies and curry leaves. Stir, add rice. Stir very gently, with > a wide spatula till oil coats rice evenly. > * Add coconut milk, 1 1/2 cups drained water. Add salt, keeping in mind > the water was salted. > * Bring to a boil, reduce heat, simmer covered. Stir occasionally. > * When done 3/4, add lemon. > * Mix very gently. Simmer till done and all water evaporates. Add more > water in between if required. > * Garnish with coriander and coconut before serving. > * Serve hot > > Note: How to make coconut milk: > Soak 1 grated coconut in 2 1/2 cups water for 1 hour. Grind in a > blender using same water. Strain to extract the milk. Repeat process > with the residue twice. Press out till residue is crumbly. Use milk as > mentioned in recipes. Makes 3 cups milk. > > > -- > Posted By Reach Mentor to VEGETARIAN RECIPES at 2/01/2008 06:57:00 PM > > Quote Link to comment Share on other sites More sharing options...
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