Coconut Rice | Thenga Sadam

Coconut rice is very easy and simple to cook. It just needs about 30 minutes to cook. It also tastes very good. We use regular small rice for all our South Indian / Iyengar rice dishes. Basmati rice is not used.

Ingredients

 

• Oil - 10 tsp
• Rice - 1 cup
• Chana dal / Bengal gram - 1-1/2 tsp
• Asafoetida / Hing - 1 tsp
• Mustard seeds - 1/2 tsp
• Green chillies - 2 0r 3
• Curry leaves - 1 stalk
• Coconut , fresh grated - 1/2 cup
• Cashew pieces - 1 tsp
• Salt to taste

Method

1. Cook the rice in the cooker till done. Cool a bit
2. Heat oil in a wok
3. Add mustard seeds allow to splutter, then add chana dal, cashew pices, hing, chilies, curry leaves fry them for few minutes till chana dal are golden. switch off the hob
4. Add cooked rice, salt and coconut mix well

Serve with pickle



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PANEER MAKHMALI

This curry is from Tarala dalal's. Yesterday i made this and had it with roti's. It came out very well. So i thot to post this curry.

Ingredients

3 cups paneer (cottage cheese), cubed

1 cup onions, sliced

1/4 cup milk

1 tsp garam masala

1 tsp butter

1 tsp oil

To be ground into a thick paste

2 cups chopped coriander

1/2 cup mint (pudina) chopped

2 to 3 green chillies

Small ginger piece

1/4 cup cashewnuts

1/4 cup curds

1 tsp Lemon juice

Salt to taste

Method

1. Pierce the paneer pieces with a fork and marinate them in the ground paste for at least 15 minutes.
2. Heat the butter and oil in a pan and saute the onions till they are translucent
3. Add the marinated paneer and saute for 5 to 7 minutes
4. Add the milk and simmer till the milk evaporates
5. Sprinkle with the garam masala and serve immediately