Rice porridge cooked in coconut milk is a comfort food for summer. It is soothing to the body and does not involve much work near the fire. It is cooked on a slow flame, with an occasional stir. This is a typical food of South Kanara.
To make the coconut milk : Grate one coconut and put it in warm water for sometime. Take some coconut and blend it in the mixer with a little water. Strain in a colander. Keep the husk aside and repeat the procedure for rest of the coconut.
The used husk can be used again by adding water. I hope you liked this recipe , do leave a comment.
Ingredients :
Raw Rice 1 bowl (150 grams)
Coconut milk of 1 medium sized coconut
salt to taste
water approximately 6 glasses
Procedure :
Take a thick bottomed vessel , and put the rice to cook with sufficient quantity of water. Let cook on low flame. In the meanwhile extract the coocnut milk and add to it. Add dalt. Mix well. Keep stirring in between lest it may not get burnt. Coconut porridge is ready to be served . Tastes good with mango pickle.
Make a note: The husk is usually discarded, but alternatively it can be added later to the porridge and cooked for sometime.
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Aamrakhand, delicacy of hung curd infused with mango puree is a Maharashtrian dish. It is similar to Shrikhand, the only difference being the addition of mango puree here. It can be used with the indian flat bread as chapati or puri or even as a dessert. (more…)
Alu Methi is a popular accompaniment that tastes good with any Indian flat bread. It is lightly tossed with spices in a seasoning of fenugreek leaves.
I make this dish quiet often; primarily for three reasons, it is easy to make, liked by my family and ideal for those days of no onion -garlic. Yes,it is sans these two ingredients.
My other potato dishes : Alu Jeera, Potato Bonda
Boil the potatoes in a pressure cooker. When cool, peel the skin and cut them into cubes. Keep aside. Make seasoning, when the mustard seeds crackle, add cumin, asafoetida and green chilly by splitting into two pieces. Add fenugreek leaves. Let cook, saute and add the coriander powder, salt and red chilly powder. Now add the potato cubes and mix well. Alu Methi is ready to serve.Tastes good with phulka or chapatis.
A few similar kind of recipes from my blogging friends
Spinach rice is a delicious rice dish ideal for lunch, brunch or dinner. It is a good way to include iron riich spinach in our diet.
God could not be everywhere and hence he made mothers. It’s so true, mothers person plays a vital role in shaping our lives. The efforts they have put in is unmeasurable and the value is realised only when we are in their position. Today, on this wonderful day, I attribute this post to my dear mom. She is one of the strongest woman I have seen.
Spinach rice is a tasty dish which I have picked it from my mom. My mother is a good cook, she can create many kind of dishes. I like her enthusiasm to cook for us even now.
Spinach rice is another kind of rice dish from Indian cuisine which you can prepare for your family. The recipe is simple and does not need any fancy ingredients. It is ideal to pack for lunch box. You can also make it as a weekend menu and serve with a few papad and raita.
Adding of garlic is optional.
This is an old post which I have redone with better pictures and optimised the text. Sending this Foodies_Redoing Old Post 77, a fortnightly event where we work on our old posts regularly.
Spinach is commonly used at home. I have shared many spinach recipes. You may like to check out Dal Palak, Palak with potato or Corn Palak as accompaniments with chapathi or phulka. A few snack recipes in which I used spinach was palak sev. South indian recipes using spinach are palak tambli and palak chutney both of them are tasty and make a good accompaniment with steamed rice.
HAPPY MOTHER’S DAY TO ALL MOMS OF THE WORLD.
The heart of a mother is a deep abyss at the bottom of which you will find forgiveness
If you ever make spinach rice recipe in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free.
Fruit punch is a tasty drink which can be served as an appetiser or at anytime of the day. It is refreshing and healthy with natural goodness.With mangoes around, I love playing with this amazing fruit.
Here is my version of fruit punch. This is refreshing , healthy and blend of seasonal mangoes with a few others, I have used it along with figs and grapes. The result was an amazing drink with the crunchiness of fig seeds.
Extract the pulp of mango. Blend all fruits together. Add ice cubes and serve immediately.
Paneer Tikka is a popular snack known to India and its neighbouring countries. It is often served as an appetiser. Paneer pieces are marinated in spices and grilled to make a perfect snack.
Paneer or cottage cheese is extensively used in Indian cooking . It is used in gravies, sabzies and snacks. Paneer Tikka is a popular North Indian snack, often served as an appetiser. These tasty bits are ideal to binge on a holiday or at a party. It is made by marinating the cottage cheese in a blend of spices along with a few veggies and grilled or roasted.. This post is also a part of blog hop with the theme “appetisers”
A few other appetisers shared earlier are Vegetable Manchurian, Gobhi Manchurian, Veg Shami Kebab, Hara Bhara Kabab
For the marinade :
This is an old post which I have edited with better pictures. With time, there is a change in the way we write and our pictures are better. Sending this to Foodies_Redoing Old Post 75, a fortnightly event. I have missed a few in between but joined back again.
The other appetisers can be read below. Do not miss them
Piyali’s Rajma pops withTzatziki dip
If you ever make Paneer Tikka recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!
Masala Papad is a tasty appetiser which is relished by most of us. It is easy to make and here it is guilt free. I have used spicy urad dal papads which are readily available in the super market (more…)
Cream of Tomato Soup is a popular winter treat when vegetables are available in plenty. It is ideal for the cold winter nights.
Appetisers are anything, food and drink that are served before the food, which are considered to increase the pangs of hunger. These are usually served during parties and it can include a whole array of juices, soups and tasty snacks which are usually eaten in just a few nibbles. This “Appetisers” marks a new category in my blog. Today I present to you “Cream of Tomato Soup”.
Tomato Soup is the most cherished and the oldest ever known soup to us. It is a classic soup which you can serve for any occasion, be it a party or just a get-together.
The making of soup involves three steps.
When you boil the vegetables, never discard the water. It is rich in nutrients, you can add it later in the soup. To extract the pulp, you need a blener or a grinder and a metal sieve, neither too small or big.
Wash the tomatoes. Cut them into halves. Chop the onions into cubes. Peel the garlic cloves. Put all these veggies in a thick bottomed pan and boil with sufficient quantity of water. Peel the skin of the tomatoes and put them in a processor along with other veggies.
Take a sieve and pass through it. Repeat the procedure.You can do it two or three times. Depending on the consistency, add water to the pulp.
Keep it to boil. Add salt, sugar and pepper powder to it. Finally, add cream to it and remove from fire.
Take a tip :
Sending this to Foodies _Redoing Old Post _144. It is a fortnightly event, a group of bloggers work together on an old post, it can either be by fixing with a better picture or adding more text. Sometimes, we do multiple things. Here, I have changed the pictures, the recipe remains the same.
