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New Recipes

1 Heat a dry non-stick heavy-based pan over a high heat; Turn to a low heat; Add seasoning (1); Stir-fry over a low heat till fragrant; Turn off the heat; Transfer to a spice mill; Grind 2 Peel, r.


Coconut Rice

Ingredients :

375g cooked rice,1T ghee, 1t salt, 2T coconut oil, 1/2t mustard seeds, 3 dried red chili peppers, 2 green chili peppers, 2 sprigs of curry leaves, 100g grated coconut, 2 stalks of coriander, 3T roasted cashew nuts.

SEASONINGS:
1t Bengal gram, 1t white gram.

Preparation :

1. Cut dried red chili peppers into 3-cm long pieces.
2. Rinse, seed and slice green chili peppers.
3. Rinse and chop coriander finely.
4. Break 3T roasted cashew nuts into small pieces.
5. Heat a saucepan over a high heat; Add 1T ghee and heat over a low heat till melt; Add 375g cooked rice and 1t salt; Stir-fry over a low heat till mixed; Turn off the heat.
6. Heat a skillet over high heat; Add 2T coconut oil and heat over a low heat; Add seasonings; Stir-fry over a medium heat till golden brown; Add 1/2t mustard seeds and the dried red chili peppers; Stir-fry over a medium heat till the seeds pop; Add the green chili peppers and curry leaves; Stir-fry over a low heat till fragrant; Add 100g grated coconut, the chopped coriander and the broken cashew nuts; Stir-fry over a low heat till mixed; Add the mixture from the step 5; Stir-fry over a low heat till mixed; Turn off the heat; Ready to serve.