Coconut Rice

Being a South Indian I grew up eating rice. Both plain and flavored. Though I am more of a rotis person I like having my doses of rice too. I especially like steaming hot plain rice. Unadulterated.

The best thing about rice is it can be cooked in various flavors. Being the staple food in most Indian houses, no festive meal is complete without rice. One rice item that is popular in my maternal side of the family is Coconut Rice. There are 2 types in this. One is made with coconut milk and the other with freshly grated coconut. I am sharing the former today. Though we use coconut milk in this id does not have a coconut flavor. Infact if not told you will not know that there is any bit of coconut in there. It tastes very good with chicken curry. I make it atleast once a month.

Serves 2
Preparation: 10 mins
Cooking: 25 mins

You will need:

Basmati Rice: 1 cup
Coconut Milk: 1 ½ cup (I use coconut milk powder as per the instructions on the box for thick milk.)
Onion (medium): 1 thinly sliced
Ginger Garlic Paste: ½ Tblspn
Oil: 1 tblspn
Bayleaf: 1
Cloves: 2
Cardamom: 1
Peppercorns: 5-6
Salt: to taste

Method:

Step 1:
Pour oil in a cooker. When it heats up add the bayleaf, cloves, cardamom and peppercorn to it.
When they start to splutter add the onions and fry till they turn pink.
Now add the ginger garlic paste and cook for another 2 minutes (till the raw smell is gone.)

Step 2:
Now add the washed rice, the coconut milk and salt and mix well.
Cook for 1 whistle.
Note: When you open the cooker lid, the rice may seem very sticky on the top. Use a wooden ladle to gently fluff the rice before transferring into serving bowl.

Note: You can also add a few cashew nuts with cloves and other spices.
You could also use tinned coconut milk.

This is going to Monthly Mingle #33 – Ravishing Rice Recipes Event at the Edible Garden initiated by Meeta at What’s for lunch, Honey?

Beetroot Carrot Rice

I don’t really like biting into pieces of beetroot so I came up with this version. This way I get the goodness of it without biting into it. It is simple to make and kids will love it because of the colour. This recipe is great to make even with leftover rice.


Serves: 2
Preparation: 30 mins
Cooking: 10 mins


You will need:


Rice: 1 cup Boiled
Beetroot: 1 cup grated
Carrot: ½ cup grated
Onions (Medium): 1 thinly sliced
Green Chillies: 4-5 slit
Oil: 2 tspn
Channa Dal: 1 tspn
Urad Dal: 1 tsp
Cumin seeds: ½ tsp
Chilli powder: 1 tsp
Coriander powder: 1 tsp
Salt: to taste
Coriander leaves: for garnishing


Method:


Step 1
Heat oil and add Channa dal. After a 15 seconds add Urad dal. As the colour changes add the cumin seeds.

When it splutters add the onions and green chillies and sauté for a minute.

Now add the grated beetroot, carrot and chilli powder and coriander powder and mix well.

After a couple of minutes add the already cooked rice to this mixture and mix well making sure all the rice changes colour.

Add salt and mix well.

Sprinkle chopped coriander before serving.
You could also sprinkle some more grated carrot before serving to make it colourful.


Note: You could also add boiled peas to this recipe. I did not have peas at home so I couldn’t.


Tip: If you want to add peas, you can boil them along with the rice. But if you are using leftover rice, you may boil the peas separately and add to the pan along with beetroot and carrot.

Tomato Rice

I am not at all a morning person. Hence cooking dal, subji and making roti’s in the morning is something I can’t do at 6 in the morning. As my husband leaves home by 7 am, so I see how I can cook something healthy yet tasty in a jiffy, every day. And I keep the masalas and the spices low during the summers. I give in during the weekends though.

Today I am sharing with you the recipe for simple Tomato Rice.

Preperation time: 10 mins
Cooking time: 15 mins
Serves: 2

You will need:

Rice: 1 cup
Tomatoes: 1 Big (cut into 6 pieces)
Green chillies: 5 -6 slit
Cumin seeds: 1/2 tspn
Coriander pwdr: 1 ½ tsp
Oil: 1 tspn
Water: 1 3/4 cups
Salt: to taste

Method:

Step 1:
Pour the oil in the cooker and let it heat.
Add the cumin seeds and let them splutter.
Add the tomato pieces and the green chillies. Add the coriander powder and salt.
Mix well and let it cook for a couple of minutes.

Step 2:
Add the rice to this mixture and mix well.
Wait for a minute before adding water. Mix and cover with the cooker lid.
Cook for 1 whistle.

Serve with plain curds or raita.

Note: We are using only 1 ¾ cups of water because a big tomato also has water in it. If you want it spicier you can add ½ tsp red chilli powder along with coriander powder.

Methi Pulao

Methi Pulao (Fenugreek Pulao)
I love greens. I cook them in as many ways as possible. Yesterday I made Methi pulao and I am now sharing the recipe with you.

I am a miser when it comes to using oil. I use very little oil in all my cooking, except for when it is a fry. Also I cook most of my vegetables and rice items in a cooker. This ways it cooks faster and consumes less fuel. And I will need less oil too.

Preperation time: 30 mins
Cooking time: 20 mins
Serves 2

You will need:

Basmati Rice: 1 cup
Water (to cook): 1 ¼ cup
Methi Leaves (Fenugreek leaves): 1 bunch
Tomatoes (small size): 1 diced
Green Chillies: 4-5 chopped
Oil: 1 tspn
Cumin seeds: ½ tspn
Red Chilli Powder: ½ tspn
Coriander Powder: 1½ tspn
Turmeric Powder: ¼ tspn
Salt: to taste

Method:

Step 1:
Chop off the roots of the methi.
Wash the methi well and further chop it.
Sprinkle some salt to the washed methi leaves, mix and keep it aside for 15 minutes. (This will drain out the bitterness from the leaves.)
Wash the rice thoroughly and soak it for 20 mins.

Step 2:

Add oil to a cooker.
When the oil heats up add cumin seeds and wait till it lightly changes colour / splutters.
Add the diced tomatoes, green chillies and turmeric powder and mix well.
Squeeze the water from the methi leaves and add to the cooker.
Add the coriander powder and chilli powder and mix.
Cook for a minute.
Now strain the rice and add it to the methi leaves.
Add salt and water and with the cooker lid.
Cook for 1 whistle.

Serve with cool carrot cucumber raita or pickle of your choice.

Note: Basmati rice cooks faster hence less proportion of water. If you are using regular rice, cook in 1:2 ratio (2 cups water for 1 cup rice)