Sunday, August 26, 2007

Coconut rice and Potato Fry

Coconut Rice

My daughter's favourite dish. I occasionally prepare it at home since this receipe involves frying of coconut which is bad for health (cholesterol). For tadka using coconut oil will give the exact taste but i have used olive oil.

coconut grated - 1 cup
boiled rice - 2 cup

for tadka
coconut oil or olive oil - 3tsp
mustard - 1tsp
urad dhal - 1 tsp
channa dhal - 2 tsp
hing - little
green chilli - 1 to 2 (depending on your taste)
curry leaves - 6 to 7
cashew - 6
salt to taste

1. keep a kadai on a low flame. Add oil and put mustard, once you hear the crackling noice then add all the tadka ingredients and fry till golden brown. Break the cashew into pieces before adding them.
2. Then add grated coconut and fry till golden brown.
3. Allow to cool for sometime. The cooked rice must also be cooled.
4. Add the rice to the coconut mixture.
5. Finally add salt and mix thoroughly.

Potato Fry

Big potatoes - 4

for tadka
oil - 4 to 5 tsp
mustard - 1tsp
jeera - 1tsp
curry leaves - 6
hing - little
turmeric powder - 1/4tsp
red chilli powder - 3/4tsp or to your taste
dried mango powder - 1/4tsp
corriander powder - 1/4tsp
salt to taste

1. Wash, peel the potatoes and dice it into cubes. Put it into a vessel containing water to avoid oxidation.
2. Keep kadai on the flame and add oil. Then add mustard, when it splits add hing, jeera and curry leaves.
3. Then add potatoes, mix well. Add to it turmeric powder, red chilli powder, corriander powder and dry mango powder. Add salt and cover it. Keep the flame slow. Toss it now and then. Prick the potatoes and see whether they are done. For want of time u can also pressure cook the potatoes first and then do the above procedure, but the taste will be definetly different.

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