Skip to main content

coconut milk rice

Hi I have prepared coconut milk rice, it my tradition recipe, it gives a rich taste. it goes well with mutton kozhambu (curry) and chicken kozhambu,(curry) side dish raitha.


INGREDIENT;
Rice -350 gm(1 1/2 cups)
Ginger garlic paste - 1 teaspoon
cinnamon - 3 nos (half inch)
cardamon - 3 nos
gloves - 3 nos
onion - half
Tomato - small piece (optional)
Ghee - 1 tablespoon
Coconut milk - 4 cups
mint leaves - small amount
coriander  - small amount


                                                                                                                                                                                                           


PREPARATION;
  1. Grind a coconut to make a 4 cups of milk.
  2. Sock the rice for 20 min.
  3. Heat the vessel, pour ghee, then add cinnamon, cardamon, and gloves.
  4. Add onion, ginger garlic paste, green chilly(optional).
  5. Saute it in the low flame,until raw smell goes out.
  6. pour the 3 cups of coconut milk, and 1 cup of water or 4 cups coconut milk.
  7. Add together coriander, mint, tomato, salt, allow it to boil
  8. Add soaked rice. wait until rice and water to co bind.
  9. Sim flame for 5 min, dum for 15 to 20 min.
  10. ready to serve warm

NUTRITION INFO
Coconut milk-    Coconut milk is rich in vitamin C and E, it has anti oxidant properties and lauric acid which has antiseptic properties.It assists the body in fighting infection caused by bacteria, virus and fungus.Its strengthens the immune system. prevent heart disease.


Labels:

Comments

Post a Comment

Popular posts from this blog

Yellow rice with chicken curry

  Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1  Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté  finely chopped onion until  softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...
2 comments
Read more

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu,  during the festival season. Thattai, murukku or  deep fried recipes  are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh.  Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon  Garlic pulse - 3 to 4 Red chilli - 4  Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste  Melted butter - 1 tablespoon Curry leaves  Preparation  Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl,  Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds,  besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and  melted butter. Make a scrambled, Gradually add water to form a dough.  Take zip ...
3 comments
Read more

pepper chicken (chettinad pepper chicken)

  Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm  Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy.            Add chichen along...
1 comment
Read more