Evergreendishes

Author: Evergreendishesdev

  • Vegetable Pulav/ how to make veg pulav

    Vegetable Pulav/ how to make veg pulav

    Pulav is rice dish, usually  made of basmati rice, cooked with  assorted veggies and  spices to give a tasty dish. It can be paired with any yoghurt based salad or any curry.

    Here is one kind of Vegetable Pulav that I often prepare at home.

    It is a norm these days to have a variety of pulav during functions and parties. It is loved by youngsters, as it is a taste that they are acquainted more often. Ladies, in their busy schedule, do find preparing vegetable pulav an easier task.

    veg pulav
    veg pulav

    Vegetable Pulav

     Ingredients :
    • 1 1/2  cup  basmati rice
    • 1/2 bowl of cut onions
    • 1 cup mixed vegetables as beans,carrots and peas
    • 1/2 inch cinnamon
    • 2 cloves
    • 2 cardamom
    • 1/2 bowl  coriander
    • 10 leaves  mint
    • 2 green chillies
    • 1/2 inch ginger
    • 3 cloves of garlic
    • salt to taste
    • 2 tablespoon  ghee + 1 tablespoon oil
    • water for cooking

     

    Method:
    • Wash the rice, drain water and keep aside.
    • Grind coriander, mint leaves, green chillies, ginger and garlic to a fine paste.
    • Take the mixture of oil and ghee,  I prefer doing that and add the spices, then add chopped onions and fry till slightly brown in colour. Now, add the vegetables and fry again. After two minutes,  put the ground paste and continue to saute. Then, add rice and saute for another two minutes.
    • Now, you can either put it in a rice cooker or cook in the pressure. Add three cups of water and salt and stir. Close the lid and allow to cook for one whistle.
    • Serve with onion salad.

    My other rice dishes on the blog

    Jeera rice, Kadai pulav, Spinach rice

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    Veg Pulav

    Evergreendishesdev

    Veg Pulav / How to make vegetable pulav

    Veg Pulav is a tasty, filling, one pot dish usually served during get-together and parties. Varied vegetables are cooked with spices in long grained rice, it makes a good meal when paired with yoghurt based salad or curry.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings: 6 people
    Course: lunch ideas, Main Course
    Cuisine: Indian, north indian
    Ingredients Method

    Ingredients
      

    • 1 1/2 cup basmati rice
    • 1/2 bowl of cut onions
    • 1 cup mixed vegetables as beans carrots and peas
    • 1/2 inch cinnamon
    • 2 cloves
    • 2 cardamom
    • 1/2 bowl coriander
    • 10 leaves mint
    • 2 green chillies
    • 1/2 inch ginger
    • 3 cloves of garlic
    • salt to taste
    • 2 tablespoon ghee + 1 tablespoon oil
    • water for cooking

    Method
     

    1. Wash the rice, drain water and keep aside.
    2. Grind coriander, mint leaves, green chillies, ginger and garlic to a fine paste.
    3. Take the mixture of oil and ghee, I prefer doing that. and add the spices, then add chopped onions and fry till slightly brown in colour. Then add the vegetables and fry again. Now add the grind paste and continue to saute. Then, add rice and saute for another two minutes.
    4. Now, you can either put it in a rice cooker or cook in the pressure. Add three cups of water and salt and stir. Close the lid and allow to cook for one whistle.
    5. Let the pressure release by itself. Gently, mix the rice.
    6. Vegetable pulav is ready. Serve with any yoghurt based salad.

     

    This is an old post which I have redone with better pictures now. Sending this Foodies_Redoing Old Post 21, a group of bloggers who actively participate every fortnight. It’s good to give these old posts a new look with better pictures and text.

    If you have liked this post, do share it with your family and friends. You can save the above image on Pinterest for further reference.

    If you ever make this recipe, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook

    Let’s be connected. Subscribe to get all updates and an e-book for free !

     

     

  • Kulfi Recipe | Kulfi Ice cream

    Kulfi Recipe | Kulfi Ice cream

    Kulfi is a popular frozen dessert from Indian sub-continent. It is loved by kids and adults alike.

    Kulfi is a popular frozen dessert from Indian sub-continent. It was first made in the 16th century and since then it is still the pride of our country.  Initially, it was available only with the street vendors but with time, all major brands are producing kulfi along with other frozen treats. It is the cousin of ice-cream.

    Kulfi is denser than ice-cream. It is not whipped as in an ice-cream. It is referred to as Indian Ice cream by many people.

    Kulfi is made by boiling the milk and sugar, constantly stirring to avoid sticking to the pan. It is made in different flavours. The popular ones pista, kaju kishmish, mango, rose and strawberry.

    Today, I am sharing the traditional kulfi which I keep making often. I like the rich taste that it imparts. The only drawback is the time that it needs. You can set it to boil while cooking or when you are doing other errands in the kitchen. It needs time and attention, we need to be there but can  be equipped in another work too. Secondly, it needs constant stirring.I find it better to put a small plate in it which avoids spilling.

    Kulfi

    Kulfi recipe

    Ingredients:

    • 1 litre Whole milk
    • 200 grams of sugar
    • a few strands of saffron
    • cardamom  powder
    • half a bowl of assorted dry fruits

    Method:

    Boil milk  with strands of saffron in it for half an hour. Allow the quantity to reduce by one-fourth at least. Keep stirring in between and scrap the milk residue into it.   Add sugar, broken pieces of dry fruits and cardamom powder and boil for another ten minutes. Allow to cool and then put it in the kulfi moulds and allow to set . Tasty kulfi is ready in a couple of hours.

    To de mould it:

    Pour water over it. You may immerse it in a pan of water. It will easily come out from the mould.

    Take a tip:

    • Dry fruits used are cashew, almond, raisin and pista.
    • You can coarsely powder and put them too.
    • Ideally, the milk should be reduced to half the quantity.

     

    Kulfi

    5 from 3 votes
    Kulfi is a popular Indian frozen dessert. It is an ideal summer treat.
    Print Recipe
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 litre Whole milk
    • 200 grams of sugar
    • a few strands of saffron
    • cardamom powder
    • half a bowl of assorted dry fruits

    Equipment

    • thick bottom pan, ladle, kulfi moulds,

    Method
     

    1. Boil milk  with strands of saffron in it for half an hour. Allow the quantity to reduce by one-fourth at least. Keep stirring in between and scrap the milk residue into it.   Add sugar, broken pieces of dry fruits and cardamom powder and boil for another ten minutes. Allow to cool and then put it in the kulfi moulds and allow to set . Tasty kulfi is ready in a couple of hours.
    To de mould it:
    1. Pour water over it. You may immerse it in a pan of water. It will easily come out from the mould.

    Notes

    Dry fruits used are cashew, almond, raisin and pista. 
    You can coarsely powder and put them too. 
    Ideally, the milk should be reduced to half the quantity. 

    About the event:

    This is an old post which I have redone it now. The recipe remains thee same but I have added more text and pictures to it. I had not put any picture for this post ! Sending it to Foodies_Redoing Old Post 74, a fortnightly event. The old posts need a new touch and we work on it.

    Pin it for later :

     

    Kulfi
    kulfi

    If you ever make Kulfi Ice cream recipe, take a picture of it and tag @fooodiejayashree on Instagram or evergreendishes on Facebook. I will be happy to share it further. Have you got my e-book of handyhints? Subscribe to get all updates and the book for free!

     

     

     

     

  • Know your spices

    Know your spices

    Spices are essential in our day to day cooking. They give a good aroma and elevate the taste of the dish. Indian cuisine uses a wide range of spices. It is intimidating for beginners as one cannot remember the names. They are even confused as some of them look similar. Here is a guide to the spices that are regularly used in daily cooking.

    Spices used in cooking
    Spices used in cooking
    1. Green Cardamom: It has a strong aroma and a sweet and warm flavour. It is used in sweet and savoury dishes.
    2. Black Cardamom: It is larger and has a rustic look. It is mainly used in savoury dishes like biryani.
    3. Cinnamon: It is a fragrant bark with a sweet and fruity flavour. There are many varieties of cinnamon, but Cassia Cinnamon is the most commonly used one.
    4. Clove: It gives a sweet and spicy flavour to the dishes.
    5. Cumin: It is the most commonly used spice. It gives a warm and nutty flavour to the dishes. It is used both as a whole and a powder form.
    6. Coriander: It is widely used in curries, gravies and to make condiments. It tastes like a combination of caraway, sage, and lemon.
    7. Cayenne:: It is a powder made from tropical chiles. It is used in a wide variety of dishes and common to many cuisines.
    8. Ginger: It is one of the essentials in any cooking. It is mainly used as a paste along with garlic.
    9. Dry ginger: It has medicinal value; the sweet-spicy taste is good to cure a cold and cough.
    10. Bay leaf: It is commonly called as pulao leaf, it is used to give a good aroma. It is removed just before serving.
    11. Fenugreek: They give a nutty flavour and should be used with caution.
    12. Pepper: It gives a spicy taste to the food. The black pepper is more commonly used than the white pepper.
    13. Saffron: It is the most expensive spice in the world. It gives a splendid aroma to the sweet dishes.
    14. Turmeric: It is known for its anti-bacterial properties. It is commonly used in powder form in curry and spice mix.
    15. Mustard: They are tiny seeds that give earthy flavour when cooked or crushed in oil. It is used in pickles, curry powder, and curry.
    16. Nutmeg and mace: It is used in many dishes, gives a distinctive flavour to the dish.
    17. Asafoetida: It is mostly used in South Indian cooking. Commonly known as hing, it gives a good aroma to the dish.
    18. Fennel: It is one of the spices used in North Indian cuisine. It is also used as a mouth freshener.
    19. Carom: It is a small seed common by the name as ajwain. It has a strong flavour, hence used in small quantities. It aids indigestion.

    About the event:

    This is an old article which I have updated now. Sending this to Foodies_Redoing Old Post 35, a fortnightly event where we work on an old post. Here, both the article and the picture is updated. Earlier, I had only put the name of the spices.

     

     

     

     

     

     

    How to use the spices:

    1. Spices may be used as whole or in powder form. To powder, dry roast for two minutes, then powder it.
    2. While cooking, after tipping in the spices, sautés for a few seconds, the flavours release. Later, add the other ingredients.

     

    How to store the spices:

    Store the spices in clean, air-tight containers away from direct heat and light. Keep the containers closed when not in use.

     

    Spices are called by a different name in our country. Know their traditional and English names.

     

    The name of spices and their commonly known traditional names

    Cardamom                                Elaichi

    Nutmeg                                     Jaiphal

    Cinnamon                                 Dalchini

    Clove                                      Lavang

    Aniseed                                   Saunf

    Mace                                         javitri

    Cumin                                       Jeera

    Coriander seeds                     Dhaniya

    Carom                                   Ajwain

    Bay leaf                                  Tejpatta

    Basil                                         Tulsi

    Mustard                                      Rai or Sarson

    Pepper                                        Kali Mirch

    Which is the one spice that you always need ? Do let me know in the comments section below.

    For me, I love using cumin. The next spice that I frequently use is ginger. I deep freeze and store, I will never run out of it.

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    Know Your Spices
    Know Your Spices

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  • Indian Names of Cooking Ingredients

    Cooking involves the usage of multiple ingredients to create a good dish. Here are a list of the ingredients used commonly in the Indian kitchen. Do you mess with these ?

     

    1. Atta usually refers to wheat flour. It is called as gehu ka atta.
    2. Plain flour is maida.
    3. Gram flour is besan.
    4. Pigeon peas is Toor dal.
    5. Gram dal is bengal gram or chana dal in Hindi.
    6. Split Green Gram  is Moong Dal.
    7. Red Lentil is Masoor Dal
    8. Tapioca is sago pearls or sabudana.
    9. Corn flour is makki ka atta.
    10. Cardamom is Elaichi.
    11. Saffron is Kesar.
    12. Black Cardamom is bada elaichi.
    13. Clove is laung.
    14. Cinnamon is Dalchini.
    15. Pepper is kali mirch.
    16. Bay Leaf is Tej Patta.
    17. Black Cumin is Kalonji.
    18. Mustard is Rai.
    19. Sesame seed is Til.
    20. Turmeric powder is Haldi.
    21. Asafoetida is Hing.
    22. Cumin is Jeera.
    23. Carom seeds is ajwain.
    24. Mace is Javitri
    25. Star Anise is Chakri Phool.
    26. Cinnamon is Cardamom.
    27. Dried Fenugreek Leaves is Kasturi Methi.
    28. Pomegranate seeds powder  is Anar Dana.
    29. Dry Mango Powder is Amchur
    30. Fennel seeds is Saunf.
    31. Jaggery is Gud
    32. Sugar is Chini
    33. Red Chilli is Laal Mirch
    34. Ginger is Adrak.
    35. Garlic is Lehsun.
    36. Salt is Namak.
    37. Clarified butter is ghee or desi ghee as it is commonly called.
    38. Butter is makhan.
    39. Curd (or yoghurt) is Dahi.
    40. Buttermilk is Chaach

    Vegetables :

    1. Cauliflower is Gobhi
    2. Potato is Aloo.
    3. Tomato is tamatar.
    4. Green chilli is Hari Mirch.
    5. Carrot is Gajar
    6. Lady finger is Bhindi.
    7. Ash Gourd is Rakh Laukee
    8. Turnip is Shalgam
    9. Yam is Sooran
    10. Sweet Potato is Shakarkhand.
    11. Ridge Gourd is Torai.
    12. Pointed Gourd is Parwal.
    13. Drum Stick is Shingh Phali
  • Uttapam / how to make uttapam

    Uttapam / how to make uttapam

    Uttapam is a thick savoury pancake like dish made from dosa batter that has a topping of onion and vegetables. It is filling and tasty.

    A dosa batter in the refrigerator is handy and can be used in many ways. It makes an easy breakfast option, evening snack if the kids are hungry or make a few uttapams for dinner along with steamed rice.

    To make the dosa batter, check out this post.

    The consistency of the dosa batter should be moderately thick  for uttapam.

    Our sunday breakfast is usually Rava Dosa. Jowar dosa is an healthy option to use millets. Neer dosa batter needs no fermentation.

    uttapam

    Uttapam

     

    Ingredients:
    • 1 bowl of dosa batter
    • 2 onions finely cut
    • 1 tomato cut into small pieces
    • 1/2 inch ginger
    • 2 green chillies
    • coriander leaves
    • curry leaves
    • oil

     

    Method:
    1. Grind the green chilly and ginger together to a fine paste.
    2. Mix the onion, tomato and the  paste to the dosa batter. Put the soaked chana dal into it.
    3. Chop the curry leaves and coriander leaves and mix them.
    4. Take a pan and heat it. Smear some oil and add a ladle of batter to it. Cover with a lid, allow to cook, flip it over to the other side. Once it is cooked properly, remove and repeat with the rest of the batter.
    5. Serve with coconut chutney.

     

     

    Uttapam

    Uttapam

    Uttapam is a savoury, lentil based, thick flatbread from Indian cuisine
    Print Recipe Pin Recipe
    Course: Breakfast
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 bowl of dosa batter
    • 2 onions finely cut
    • 1 to mato cut into small pieces
    • 1/2 inch ginger
    • 2 green chillies
    • coriander leaves
    • curry leaves
    • oil

    Method
     

    1. Grind the green chilly and ginger together to a fine paste.
    2. Mix the onion ,tomato and the grind paste to the dosa batter.
    3. Chop the curry leaves and coriander leaves and mix them.
    4. Take a pan and heat it. Smear some oil and add a ladle of batter to it. Allow to cook until brown on both sides.
    5. Serve with coconut chutney.
    Pin it for later:
    uttapam

    If you have liked this post, do share it further. If you ever make it, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Let’s be connected, do follow us on social media.

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  • Onion Raita

    This is a tasty salad and can be easily prepared.  It is ideal for meals as an accomapniment with pulav or biryani.

    The ingredients that you need ar

    3  onions  finely cut

    half bowl of yoghurt

    salt to taste

    a pinch of sugar

    Oh! not without it
    Oh! not without it

    Method:

    Mix all the ingredients and garnish with fresh coriander. Serve with vegetable .pulav. You can add the seasoning but I prefer it that way.

     

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  • Bread pudding

    I learnt this one from a friend of mine and since then I have made it many times. It is also called as  “double ka meetha” Serve it as a  sweet delicacy or a dessert, only the fine taste matters.

    The ingredients that you need are :

    • 6 slices of bread
    • half litre of milk
    • a bowl of sugar
    • a few strands of saffron
    • ghee for frying
    • dry fruits for garnishing
    I am happy today!
    I am happy today!

    Method:

    It involves three steps.  Making of :

    1 Sugar syrup

    2 Milk rabdi

    3 Bread croutons

    1 Sugar syrup

    Take three fourth bowl of sugar and boil in water to make a sugar syrup. Put a few strands of saffron to it and keep aside.

    2 Milk rabdi

    Boil the milk with the remaining sugar and a few strands of saffron for ten minutes.

    3 Bread Croutons

    Fry the bread slices in ghee and keep aside.

    To make the pudding:

    Put the fried bread pieces in sugar syrup for sometime and keep aside.

    Place them in a circular bowl and pour the boiled milk over it.

    Garnish with dry fruits.

    Serve chilled.

     

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  • Potatoes tossed in cumin | Aloo jeera

    Potatoes tossed in cumin | Aloo jeera

    Potatoes play an important role in our daily cooking because of their versatility. You can use it for a wide range of dishes, from stir fry to snacks.

    Presenting to you all a  tasty and simple vegetable  with very few ingredients.  Potatoes tossed in cumin is nothing ,but our very own Aloo Jeera, which is loved by one and all. Over to the recipe below.

    The ingredients that you need are:

    1. 1/2 kilogram potatoes 
    2. 1/2 tablespoon cumin seeds 
    3. 1/4 teaspoon turmeric powder 
    4. 1/4 teaspoon asafoetida 
    5. 1/4 teaspoon mustard seeds 
    6.  2 teaspoon chilli powder 
    7. salt according to taste
    8. 3 tablespoon oil 
    aloo jeera
    aloo jeera

     

    METHOD :

    Cut the potatoes into medium sized long strips. Wash them well with salt water.

    Take a kadai and add oil to it. Add mustard seeds, turmeric and asafoetida. When it splutters, add thecumin seeds. Then add potato slices into it.

    Cook on a low flame until done. It needs time , so do not hurry with it.

    When done, add salt and chilli powder. Serve with chapati or rice.

    Other potato recipe on the blog: Grilled baby potatoes  Aloo Jeera

    aloo jeera
    Evergreendishesdev

    Aloo Jeera

    5 from 2 votes
    Aloo Jeera is one of the tastiest and easiest accompaniments that I can think of. It is liked by one and all.
    Print Recipe Pin Recipe
    Servings: 4 people
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram potatoes
    • 3 tbsp oil
    • 1/4 tsp mustard seeds
    • 1/4 tsp turmeric powder
    • 1/4 tsp asafoetids
    • 2 tsp chilly powder
    • salt to taste
    • 1/2 tbsp cumin

    Method
     

    1. Wash the potato and cut them into medium sized long pieces.
    2. Take oil in a pan, make the seasoning. Add the mustard seeds, as it crackles, put asafoetida,cumin and turmeric. Then add the potato pieces.Mix well. Add salt.
    3. Let cook on a low flame, keep sauteing in between. 
    4. Once it is done, add chilly powder and let cook for another five minutes.
    5. Alu Jeera is ready to serve.

    Notes

    Do not peel the skin of potatoes.
    Wash the potatoes pieces well in salt water.
    Adjust chilly powder to your preference.

    Other side dishes that I often make at home are Alu Palak, Veg Hariyali and Methi Chaman.

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

     

     

     

     

     

  • Aviyal / easy avial recipe/ Kerala cuisine

    Aviyal / easy avial recipe/ Kerala cuisine

    Avial / aviyal is a popular dish from Kerala cuisine. Assorted vegetables are used to make this delicious stir fry, it tastes good with hot steamed rice.

    This is a popular dish of Kerala. It is lightly spiced with various kinds of umpteen vegetables. It makes a good dish when you have a stack of veggies at home or a few assorted ones. It is usually served with rice but can also be eaten with chapati.

    Avial / aviyal

    Avial / Aviyal / Kerala cuisine

    Ingredients:

    • 20 beans
    • 1 carrot
    • 1 potato
    • 2 cucumber
    • 1/2 bowl green pea
    • 2 drumstick
    • 1/4 yam
    • 1/2 bowl fresh grated coconut
    • 1 teaspoon cumin
    • 2 green chilly
    • 1 tablespoon coconut oil
    • 1/2 teaspoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves
    • salt to taste
    • water for grinding

    Method:

    1. Wash and cut the veggies.
    2. Boil them separately in a pan with water. Remove the stock and use it for any other purpose.
    3. Grind coconut, green chilly and cumin together with some water to a fine paste.
    4. Heat oil in a pan, add mustard seeds, as they crackle, put asafoetida, curry leaves and turmeric powder. Put the veggies, the ground paste and salt, give a stir.
    5. Heat for sometime, let the flavours imbibe.
    6. Serve hot with rice or chapati.

    Pin it for later:

    easy avial recipe

    This was one of the first few posts that I wrote when I started my website. I have joined a group Foodies_Redoing Old Posts and we give a new look to one post every fortnight. This post is part of Foodies Redoing Old Post 5. Believe me, I had not even put a single picture for this post ! Well, I have come a long way since then.

    If you have liked this post, do leave a comment and share it with your family and friends. If you ever make this dish, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.

  • Rice porridge | South Canara cuisine

    Rice porridge | South Canara cuisine

    Rice Porridge / Congee  is a traditional and staple food of the people of South Canara. It is usually served for breakfast.

    South Canara cuisine has many different delicacies. They use grated coconut and coconut milk extensively. Rice porridge  is cooked in coconut milk which give a mild and pleasant aroma . It is an ideal food for summer as it has cooling properties on the body.

    The rice is cooked in the direct method in a thick bottom pan with sufficient quantity of water.  Meanwhile, the coconut milk is extracted by grinding with water and passing through a sieve.

    This milk along with salt  is put to the rice which is slowly being cooked. After, boiling for an  hour, it is removed and served.

    rice porridge | south canara cuisine

    A few other recipes from South Canara cuisine on the blog are :

    Rice Porridge | Congee

    Ingredients:          Measurement : 1 cup = 250 ml

    • 1/2  cup rice
    • 7 cup water
    • salt as needed
    • 1 cup thick coconut milk
    • 1 cup thin coconut milk

    Method:

    1. Wash the rice and keep it to boil in a thick bottom pan. Cook it on a slow flame.
    2. Grate half a coconut.
    3. Put it in hot water and keep aside for sometime.
    4. Extract the milk from it. Keep the first extract separate.
    5. Again, put it in the jar and grind with some water.
    6. Once the rice is cooked, put the first extract to it.
    7. Let cook, it should be soft and smooth. Put the thin milk also to it.
    8. Add salt to it. Let cook for sometime.
    9. Adjust the consistency by adding some water.
    10. Rice Porridge is ready to serve.

    Take a tip:

    • Keep stirring in between.
    • Use a thick bottom pan, a pressure cooker will be ideal.
    • The consistency should be moderate.

    How to serve:

    Rice porridge tastes good by itself but you can use mango pickle with it. It tastes good.

    About the event :

    This is an old post which I have updated with better pictures. Sending this to Foodies_Redoing Old Posts 86. It is a fortnightly event where we worrk on an old post, either by adding text, better pictures or overall structure of the blogpost.

    First published on 24th Feb 2014. Updated on 30th Sept 2022. 

    rice porridge
    Evergreendishesdev

    Rice Porridge

    5 from 2 votes
    Rice Porridge is a traditional dish from South Canara. Commonly known as ganji, it makes a good food for summer. 1/2  cup rice
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour 1 minute
    Total Time 1 hour 25 minutes
    Course: Breakfast, lunch
    Cuisine: South Canara
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup rice
    • water
    • salt as needed
    • 1 cup thick coconut milk
    • 1 cup thin coconut milk

    Method
     

    1. Wash the rice and keep it to boil in a thick bottom pan. Cook it on a slow flame.
    2. Grate half a coconut.
    3. Put it in hot water and keep aside for sometime.
    4. Extract the milk from it. Keep the first extract separate.
    5. Again, put it in the jar and grind with some water.
    6. Once the rice is cooked, put the first extract to it.
    7. Let cook, it should be soft and smooth. Put the thin milk also to it.
    8. Add salt to it. Let cook for sometime.
    9. Adjust the consistency by adding some water.
    10. Rice Porridge is ready to serve.

    Notes

    Keep stirring in between.
    Use a thick bottom pan, a pressure cooker will be ideal.
    The consistency should be moderate. 
    a bowl of rice porridge from soouth canara cuisine
    rice porridge | south canara cuisine

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