1 Heat ghee and oil in a cooking vessel on medium heat, add the cinnamom stick, cloves, elachi and bay leaf and fry for a few seconds. Add sliced garlic and fry for half a minute. Add the green chillis and sliced onions and saute for 4 mts on medium heat. 2 Add turmeric pwd, salt and combine. Add the drained rice and fry it along with onions for a minute. Add 4 cups of coconut milk and bring to a boil. 3 Reduce heat and place lid and cook till rice is done. 4 Garnish with coriander leaves. Recipe source: Amma Prep & Cooking: 30 mts Serves 4-5 persons . 4 cups coconut milk salt to taste 1/4 tsp turmeric pwd (optional) 8-9 garlic cloves, finely sliced OR 1 tsp ginger-garlic paste 4-5 slit green chillis 2 onions, finely sliced 1″ cinnamom stick (2 pieces) 2 cloves 2 elachis 1-2 bay leaf 1 tbsp ghee + 1/2 tbsp oil How to extract coconut milk: Grate a coconut, add 2 glasses of hot water and leave aside for 30 mts. Grind it to a fine paste. Place a muslin or thin cotton cloth on a vessel and pour this mixture onto the muslin cloth. The strained milk is called ‘first milk’ of coconut. Use your hand to squeeze out the milk from the residue. Add one more glass of water to the residue and run in the grinder for a mt. Strain on to muslin cloth. This second extract is called ‘second milk’ of coconut. 1 Heat oil in a vessel, add the chopped onions, green chillis and curry leaves and saute for 4-5 mts or till the onions turn transparent. 2 Add ginger garlic paste and fry further for another 3 mts. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well. 3 Add the quartered tomatoes and boiled and cubed potatoes and cook on medium heat for 6-7 mts. Reduce heat, add the ground coconut-poppy seeds paste and combine. Cook for 3-4 mts. 4 Add a glass of water, adjust salt and cook covered till you get the desired gravy consistency. 5 Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice. Source: Amma Prep & Cooking: 30 mts Serves: 4-5 Cuisine: Andhra . 1 large onion, finely chopped 2 green chillis, slit length wise 2 tomatoes, quartered 10-12 fresh curry leaves 1 tsp ginger-garlic paste pinch of turmeric pwd 1/2 tsp red chilli pwd (adjust) 1 tsp coriander pwd salt to taste 1 tbsp coriander leaves 1/2 tbsp oil Make a paste by adding little water: 2 tbsps grated fresh coconut 1 tbsp poppy seeds/khus-khus/ghasagasalu
Alternately, you could vegetables of your choice for a vegetable coconut flavored rice. Once the onions are fried, add the cubed vegetables and saute for 6-7 mts and follow the rest of the above procedure. Another option is to add 1 tsp ginger garlic paste in place of the sliced garlic.
