South Indian Coconut Chutney Powder With Buttered Basmati Rice Food

COCONUT CHUTNEY

Steps:

• Add coconut, roasted gram lentils, garlic, chili, cumin seeds, sugar, lemon juice and water to a blender and blend until you get smooth chutney. Add more water if needed to get to the desired consistency. Take out the chutney in a serving bowl.
• Heat oil in a tadka pan over medium heat. Add mustard seeds and allow them to pop. Turn the heat off and then add asafetida/hing and curry leaves. Be careful as you add curry leaves as the oil may splatter.
• Pour the tadka over the chutney and stir in.

COCONUT RICE

Steps:

• Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.

SOUTH INDIAN COCONUT CHUTNEY POWDER WITH BUTTERED BASMATI RICE

Steps:

• Grind the roasted channa dal in a spice grinder until it is a fine powder - you may need to do this in two or three batches.
• Dry roast the cumin seeds in a cast iron skillet or any heavy pan until it is fragrant - about 3 - 5 minutes - watch it don't let it burn.
• Put 2 cups of the coconut powder in a food processor; add the channa dal powder, the salt, cumin seeds and the chili - then process until it is a nice powdery consistency.
• Place in a bowl and add the remaining unprocessed 2 cups of coconut powder - stir to combine.
• Store in an air-tight container.
• Prepare the rice by rinsing the rice in hot water - drain then place in a pot with the 4 cups of water.
• Bring to a boil, and then cover with a tight-fitting lid and simmer over very low heat until the water is absorbed.
• Uncover and fluff with a fork, then cover and cook for about 5 minutes longer.
• Toss the butter with the rice until it is melted through, then add about 1/2 cup coconut powder and toss until it is completely combined. I usually add an additional 1/2 cup of powder and about 2 more tablespoons of butter. You can adjust to suit your tastes.
• Serve!

CABBAGE WITH MUSTARD SEEDS AND COCONUT

Steps:

• First heat the mustard oil in a wok (or large frying pan).
• When the oil is heated, add the mustard seeds and bay leaves.
• When mustard seeds turn gray and start popping (a few seconds) add the cabbage, salt and sugar.
• Quickly toss the cabbage in the oil until it’s lightly coated with oil and add coconut, green chili and optional pepper flakes.
• Keep stirring for 2-5 minutes until the cabbage turns bright green and slightly wilted (but still somewhat crunchy).
• Serve with Basmati rice.
• Note: this dish is also excellent with Brussels sprouts or green beans instead of the cabbage.

IDLI

Steps:

• Rinse rice and dal and soak in water for about 2-3 hours.
• Grind mixture in a blender, adding enough water to make paste. Add salt and keep it aside to get sour for 12 hours.
• Take idli plates and place a drop of oil in each idli mould and spread it over the entire mould.
• Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid.
• Cook on high for about 20 minutes.
• Remove the plates from the vessel and remove the idlis.
• Pour 2 tsp of sesame oil while serving.
• Side dish - Sambar, dosai milagai powder, and coconut chutney.

QUICK COCONUT BASMATI RICE

Steps:

• Rinse the rice in a fine mesh strainer until the water runs clear.
• Put the rice, water, coconut milk, salt and pepper in a rice cooker. Turn it on and let it cook. Fluff rice with a fork before serving. Easy and delicious.

SOUTH INDIAN COCONUT RICE

Steps:

• Wash the rice well and cook until tender in a rice cooker or by the absorption method.
• While the rice is cooking, heat 3 tablespoons oil in a medium-sized pan or skillet, and when hot add the chillies, chana dal, urad dal and mustard seeds. Stir and fry until the chillies darken and the dals turn golden brown.
• Add the curry leaves, salt, asafetida and coconut, and stir and fry for a minute or two before reducing heat.
• Gently cook the coconut mixture until the coconut turns a toasted reddish-brown and becomes quite crisp. It burns easily, so don't take your eyes off it for a second, and keep the coconut moving by stirring and tossing constantly.
• As soon as the coconut is the right colour and texture, turn off the heat. If the rice is not ready, transfer the coconut mixture to a bowl, so that it doesn't continue browning in the hot pan.
• Mix the coconut mixture gently through the hot, cooked rice, then stir through the chopped cilantro and serve immediately.

COCONUT BASMATI RICE

Steps:

• In a saucepan, add water; bring to a boil.
• Add the rice and remaining ingredients; stir to combine.
• Return to a boil.
• Stir, cover; reduce heat to low, and simmer for 15 minutes.
• Remove cinnamon stick and dried chile.
• Stir to fluff the rice and stir.

COCONUT BASMATI RICE

Steps:

• Bring water to a boil, lower heat.
• Stir in all other ingredients, return to a boil.
• Lower heat and simmer covered for 15 minutes. Turn off heat. Don't lift cover. Let sit covered for at least another 15 minutes before serving.