Coconut Milk Rice

Ingredients:

Basmati rice- 1 cup
cocnut milk(first and second milk)- 2 cups
onions- 1 (finely chopped)
tomatoes-1 (finely chopped)
green chilly- 4 to 5(according to your taste you may add more or less)
ginger and garlic paste- 2 tsps
bay leaves-1
cloves- 2 or 3
Pudina- 1 tbsp(finely chopped)
Ghee or oil- 1 tbsp
salt-to taste
(If you want you may add other mixed vegetables like beans, carrot, cauliflower. But then you need to add extra coconut milk accordingly)

Preparation:

Take a heavy bottomed pan or cooker. Heat it and add oil to it. As the oil gets heated up add bay leaves, cloves and green chillies. Fry for a few seconds and then add onions. Fry the onions till they become translucent, then add the ginger garlic paste to it. Fry till the smell leaves and add the chopped tomatoes and salt to it. As soon as the tomato gets fried, add the coconut milk. The coconut milk should heat but not boil. Add the rice to it and mix well and close cooker lid and allow it to cook for 10 to 20 minutes or until the rice gets cooked nicely. Remove from flame and then add the chopped pudina and coriander leaves before serving. (if you are adding vegetables you should fry them before adding coconut milk). This would taste amazingly well with onion and tomatoe raitha or mixed raitha.

Easy Green Chutney

Ingredients:

Green coriander leaves- 1 bunch
Green chillies- 10 to 12
Aniseeds- 1 tbsp
Gralic- 10 pods
Coconut- 1/2 tbsp(finely grated)
salt- to taste
Lemon juice- 1 tbsp

Preparation:

Wash the coriander leaves and nicely chop them. Grind all the other ingredients together in a mixer along with coriander leaves and except for the lemon juice. Make it as a fine paste. Remove it in a bowl and add the squeezed lemon juice and mix well. This chutney will taste really amazing with chapathi, roti, dosa or you can use this as a spread on bread or even you can liquidize it and use it for bhel puri. Amazing! isnt it?

Masala Idli

Ingredients:

Batter- 1 kg

Ingredients for the stuffing:

Potato-2 to 3 (par bolied)

Onions-1 finely chopped

Green chillies- 2(finely chopped)

Corriander leaves- 1/2 bunch finely chopped

salt- to taste

Garam masala- 1/2 tsp

Chat masala- 2 pinch

Oil- 1 tsp

Jeera Powder-1 pinch

Turmeric- 1 pinch

Preparation:

Smash the boiled potatoes. Take a kadai and put oil in it. Now add onions and fry till the color changes. Then add the chopped green chillies, turmeric, garam masala and jeera powder and fry for a few minutes. Then add the mashesd potatoes, salt and chat masala and mix well. Take the corriander leaves.

Now take the idli pan. Add a little batter. Suppose if you will put one table spoonful of batter for a idli, add half a tablespoon and add the potato mixture and add the remaining batter and on top. Add little corriander leaves on top of each idli before you keep in the cooker. Cook these idlies in the cooker for about 20 minutes. Now you can serve hot idlies with coconut chutney or ginger chutney.

Our greatgrandmothers, grandmothers and mothers have learnt cooking through generations and through experience. But now-a-days, in these fast paced world none of the mothers nor the grandmothers are able to impart what they have learnt through experience. We have also become dependent on technology and I would not deny that technology is a boon in a way. You may be wondering now... What she is trying to put forward? The answer to your thought is that I am trying to impart to people who come across my blog some recipes (mainly Indian) I have learnt through my experience with the help of technology.