Coconut rice with Raita

www.gruhinii.com,Coconut rice, coconut rice with raitha, rice with coconut milk, narial rice,cobbari annam, kobbari palu annam, verieties of rice, fast to cook, good to eat, veg and non veg recipes,south indian north indian,raitas and salads, andhra, telugu, tamil recipes verities of rice, dals, curries, veg, non veg. recipes, sweets, snacks, chutneys, pickles, house hold tips, gardenig tips juices and milk shakes, curries, powders soups, lyrics of bhajans and keerthans in English

Coconut Rice with Raitha

Ingredients for Coconut Rice: Ingredients Coconut : Rice : Ginger garlic paste : Saunf (fennel seeds) : Dhaniya (whole) : Onion : Green chillies : Cloves : Dalchini : Bay leaves : Salt (as per taste) : Oil or Ghee : 1\2 coconut 1 cup 2 tea spoons 2 tea spoons 2 tea spoons 1 no. sliced 3 to 4 nos. 3 to 4 nos 1\2 inch 1 to 2 leaves 1 tea spoon 2 table spoons

Method: Add soaked rice to the boiled coconut milk Grind coconut pieces, saunf and dhaniya adding sufficiant water and make a fine paste. Add 2 cups of water to it and strain, and keep the coconut milk aside.

Soak 1 cup of rice in water for 30 mins.

Ingredients for Raitha

Take thick bottomed pan. Heat 2 table spoons of Oil or ghee. Add Cloves, dalchini and bay leaves. Stir add sliced onions and green chillies. Fry until onions turn to pink in color. Now add 2 tea spoons of ginger garlic paste. Stir for 2 to 3 sec. and add 2

cups of coconut milk. Let the coconut water boil. Add salt stir and add Rice (drain water before adding). Stir, close the lid and cook for 10 to 15 min. in a low flame until the rice is cooked. Take the Coconut rice into a serving plate, garnish with fresh mint leaves, coriander leaves and kaaju. Serve hot with Onion raitha.

Ingredients for Raitha: Raitha Finely chopped onions : 1\2 cup Finely chopped tomatoes : 1\4 cup Finely chopped Green chillies: 2 nos Curd : 1 cup Salt : 1 tspn Sugar : 1\2 tspn Coriander leaves (finely chopped) : 1 table spoon for garnish

Method:

Mix all the ingredients well and garnish with coriander leaves. Serve with hot coconut rice. Coconut rice with raitha is ready....... Coconut Rice with Raitha

Ingredients:
Rice (preferably basmati or any long grained rice) 2 cups Coconut Milk 2 cups Water 1 cup Cilantro (Coriander) leaves a large bunch (roughly chopped, 1 1/2 2 cups) Mint leaves 10-15 leaves (optional, but recommended) Green Chillies (Serrano or Jalapeno)* 1-2 no. (use more or less according to your taste) Lemon juice from 1 large lemon (2-3 Tbsp) Onion 1 large Coriander powder 2 tsp Garlic (minced) 4 large cloves Ginger (grated) 1 inch piece Raw Peanuts (groundnuts) 1/4 cup (optional) Salt to taste Cinnamon 1 inch stick Cloves 3-4 no. Green Cardamom 1 no. Cumin or Caraway seeds 1 tsp Mustard seeds 1 tsp Oil 2 Tbsp *Note: Serrano is less spicy than jalapeno. Keep that in mind!!

Method:

Rinse and soak the rice in enough water for at least 30 minutes. Thoroughly wash the cilantro leaves and discard the tough woody roots. You dont need to remove all the stems, in fact stems have a lot of flavor!! Discard only very tough roots. Combine the cilantro and the green chilli in a blender and grind into a smooth paste adding water as required. But dont add too much water, about 3-4 tbsp would be enough.

Tip: To wash the cilantro leaves, fill a large vessel with lots of water. Drop in the leaves and rinse them. Then pick up the leaves that are floating on the top. The dirt and mud will sink to the bottom. Repeat until the water runs clear, at least three times.

Heat oil in a sauce pan (the one you can use to cook the rice in) on medium high heat. Add in the cinnamon, cloves and cardamom and saute for a minute, until aromatic. At this point, I like to remove the whole spices, but you may keep them and remove them after cooking. Once the spices are aromatic, add in the mustard seeds and let them splutter, then add in the cumin or caraway seeds and saute for 20 seconds. Then add in the raw peanuts and cook for 3-4 minutes, until the raw smell of the peanuts goes away. Take care not to burn the peanuts and keep stirring often. Then add the onions with a pinch of salt and saute until the onions are lightly browned. Then add in the ground cilantro-chilli paste and coriander powder and fry until most of the moisture

dries up. Then add the drained, soaked rice and saute for 3-4 minutes until the rice is translucent. At this point, you may do three things. One transfer the rice mixture to an electric rice cooker. Two, transfer it to a pressure cooker. And three, continue to cook in the saucepan.

Note: The ratio of rice to water is usually 1:2. But because we have already soaked the rice here, it would have absorbed some water already. So we reduce the quantity of liquid and use the ratio of 1:1 1/2 (rice:water).

Whichever method you follow, add in the lemon juice, coconut milk and 1 cup of water and check salt. If you are going to continue cooking in the saucepan, reduce the heat to low-medium and cover the pot with a tight lid. Cook for about 20-25 minutes until the rice is done. Then turn off the stove and keep the pot covered for at least 10 minutes. Then fluff up the rice using a fork, if required and serve hot!!

Tip: Always add lemon or lime juice when you are adding liquid to the rice. The acid will keep the rice (starch) from sticking together. And you will never even have a sticky, clumpy pot of rice! And thank my mom for this tip

I serve this rice with a vegetable raita. Just finely chop some onions, tomatoes, carrots, green peppers and some cilantro. Add into plain yogurt seasoned with salt, black pepper powder, roasted cumin powder and a little bit of red chilli powder. Thats it!!

Isnt that tomato rose is pretty?? This is my first attempt and I am so glad it turned out so beautiful

Ingredients:
Rice : Lemon : Rai (mustard) : Udat dal : Chana dal : Groundnuts : Kaaju(Cashew nut) : spoon Green chillies : Red chillies : Salt : (as per taste) : Curry leaves : Hing : Oil : 1\4 Kg 2 to 3 nos 1 tea spoon 1 tea spoon 2 tea spoons 1 table spoon 1 table 3 to 4 nos. 2 to 3 nos. 2 tea spoons 1\2 tea spoon 10 to 12 1\4 tea spoon 2 table spoons

Method:
Cook rice in a pressure cooker. Note that the rice should not be sticky. Take the rice into a large vessel. let cool. Take a Pan and heat 2 table spoons of oil. Add Rai, udat dal, chana dal, ground nuts, kaaju and fry in a medium flame until kaaju and ground nuts turn into golden brown. Add Curry leaves, Green chillies and red chillies and stir. Add hing and haldi. Remove it from the flame and add this thadka to the Rice. Mix well by adding salt and lemon juice. Yummy Pulihora (lemon Rice) is ready............. This is one of the South Indian dishes specially from Andhra Pradesh. This dish can be prepared in advance, for Picnics,Parties, Lunch boxes etc..... ***

Lemon Rice(Nimmakaya Pulihora)

CURD RICE:
Ingrdients:
Rice (Cooked softly) : 1 bowl( 2 cups approx) : 1 Cup : 1 cup

Curd Milk Salt (as per taste) : 1 tea spoon Green chilly and Ginger paste : 2 tea spoons (grind 3 green chillies and inch ginger to fine paste) Rai, jeera and urad dal : 1 tea spoon each Red chillies : 2 nos. Oil : 1 table spoon Curry leaves : 8 to 10 nos. Hing
Dhaniya leaves (finely chopped)

: tea spoon
: 1 table spoon

Method:
Cook one cup of rice by adding 3 to 4 cups of water in a pressure cooker. Rice should be cooked softly.
Take Rice into a bowl and add curd, milk and salt. Mix well and keep it aside. Heat 1 table spoon oil in a saucepan and add rai(mustard seeds) to it. Let it splutter, add urad dal and jeera, stir. After it turns to golden brown add hing, red chillies and curry leaves. Stir add ginger chilly paste cook for few seconds and switch off the flame. Now add this thadka to the curd rice. Mix well and keep it aside. Curd rice will be ready within 1 to hours. Tip: Remember milk and rice should not be very hot. They should be warm. To make it more colorful you can add dry fruits too. Curd Rice (Perugu annam)