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Posts Tagged ‘Coconut milk’

‘Thinnai pechu veenaa pochu’ goes a famous tamil saying . It means that all chitchat is a waste of time. I agree, but in one such  kind of gala chat I had with my friends back home,  we started  talking about food and it ended up like a recipe exchange workshop. I carried home this recipe , tried it and from then owned it in a special page of my recipe book. It is so rich in taste and perfect for a special occasion.

By the way, have you ever had the problem with the kids spitting the full mouth of rice just for a spicy chunk or for  a chilli peice? My  daughter does it and I try in all my preparations to include the spices in a form she takes it. For this reason, I like to call this as a ‘no spit’ vegetable pulav.

 

 Vegetables for pulav

Ingredients:

Basmati rice – 1 and 1/2 cups

Coconut milk-1 and 1/2 cup

Water -1 and 1/2 cup 

Oil –  1/2 cup

Butter-  2 tbsp

Bay leaf – 1 number

Pearl onion – 1 cup

Diced tomato-3/4 cup

Peeled and diced  potato- 1/2 cup

Diced carrots, beans, cauliflower florets, peas – each 1/2 cup 

Cilantro-1/4 cup

Mint leaves- 10 leaves

Ingredients for masala 

To grind:

Cloves- 5 number

Poppy seeds- 1/2 tsp

Cardamom- 2 number

Cinnamon- 2 inch peice

Red chilli powder -1 tbsp

Coriander powder-1 tsp

Turmeric  powder- 2 pinches

Fennel seeds- 1/2  tsp

Green chilli- 2 number

Ginger-1 inch peice

Garlic-5 cloves

 Vegetable pulav with raita

Take the dry ingredients in the spice list and grind first. This is important when using poppy seeds. Add garlic, ginger and chilli then and grind to a fine paste.

In a big pressure cooker, heat oil and butter. When it is real hot, throw in the bay leaf and onions , saute well. When the onions turn transparent, add all the vegetable except tomato. Stir in for few minutes and add the masala. After a couple of minutes, throw in tomatoes and salt to wilt the tomatoes quickly. Add the cilantro and mint.

Work on slow heat, by that time wash  and soak the basmati rice. When the raw smell fades away, add the rice and stir slightly. Now add the coconut milk and water . Test the spice level and salt level. When the water comes to a boil, close the lid and cover the nozzle with a  stainless steel tumbler. Keep medium heat. Turn off the heat after 10 long minutes. Wait for a while  and  open the lid to fill your house with the spicy aroma. Smell, see and eat! Enjoy!

 

 

 

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Spicy red potato stew

A simple dish but with a lot of flavors. It tastes so good for appam, dosa, chapathi or anything you would imagine. I learnt this from my beloved friend and everytime I make it, I thank her in my heart for  giving this great recipe.                                                                             

Spicy potato stew

Ingredients:

Red potatoes- 6 no

Onion  -1

Green chillies – 4 no

Coconut milk- as needed

Garam masala powder- 1 tsp

Turmeric powder- 1 pinch

Coriander powder- 1 tbsp

Salt- to taste

Cilantro for garnishing

For seasoning:

Oil – 1 tbsp

Mustard seeds- 1 tsp

Urad dall – 1 tsp

Curry leaves – 8-10

Wash the potatoes and brush clean their skin. Dice them into large cubes. Chop the onion and green chillies into tiny pieces. Add salt, turmeric powder,onion and chillies to potatoes and cook them with adequate water  . Cook them on low heat for  a long time in an open vessel. When they are well cooked the water would have thickened,  gathering all the starch from the potatoes.

In another pan, heat oil, sputter mustard seeds, urad dall,  curry leaves in order said. Add  coriander powder, garam masala powder  and the stew. Add coconut milk  and adjust the  spice level  and thickness according to your need. When  the stew comes to a boil, switch off the heat. Garnish with cilantro.

This is my entry to Super Souper Challenge hosted by Tami of  Running with tweezers.

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