Coconut milk rice
Basmathi rice 3 cups
coconut milk 400ml
Soaked peas 1/2 cup
boiled water 1 cup
cloves 4
cinnamon 1 inch stick
garlic pods 8
green chillies 7 slit length wise
onion 2 chopped lengthwise
Fennelseed 1 tspn
mint leaves(optional)
oil 2 tbspn
salt
1. Soak basmathi rice for 15 minutes
2. Heat kadai with oil,add cloves, cinnamom, fennel seeds, garlic pods, green chillies ,fry for 2 minutes, add onion and fry well with soaked peas.
3. Keep at low flame, add coconut milk,water and stir well with salt.
4. shift the kadai contents to rice cooker .Drain basmathi rice and add.
5. Cook coconut milk rice in the rice cooker .
It goes on well with any type of pulses masala curry.
Pulse or any bean masala currry
overnight soaked Black eyed bean 1 cup
potatoes 1 big size
chopped onion 1
chopped tomato 1
ginger garlic paste 1tspn
dessicated coconut 2 tbspn
red chilli powder 1and 1/2 tspn
coriander powder 1 and 1/2 tspn
turmeric a pinch
coriander leaves 2 stems
cloves 2
cinnamon 1 small piece
oil
salt
for grinding
Heat kadai with oil, add cloves and cinnamon,fry gingergarlic paste, onion till brown, add tomato and fry, add dessicated coconut and all powder with salt and allow it to cool and grind.
1. Boil the soaked bean and cubed potatoes with little salt in another vessel.
2. once bean is cooked, mix the ground paste and boil for 6-8 minutes.
3. Season the curry at the end with mustard and curry leaves.
Any type of bean curry goes well on with jeera rice, plain rice, coconut milk rice, pulao, chappathi, poori ,roti etc. You can mix and match with anything. Thats the speciality of the curry.
