We are starting a new week of blogging marathon today and my theme for the week is 'Cook with Coconut'. Coconut is a very interesting ingredient in that it comes in so many different forms, oil, milk, fresh grated, desiccated, flour and sugar. So this week I have 3 recipes using various forms of coconut.
First up is a delicious rice made with fresh grated coconut. Recipe is from Suma's blog. I made it a few days after she posted the recipe. It is a spicy version of regular coconut rice with some added masalas as well.
It is great to pack for lunch boxes and is special enough to serve for guests too. My only addition is fried tofu on top to add some protein to the dish. You can even add paneer or cooked chickpeas or other beans instead. It doesn't need any side dish and can be served with some papad and raita or plain yogurt.Recipe from Veggie Platter:
Masala Coconut Rice Ingredients:
- 1cup Cooked Basmati Rice
- 2tbsp Oil
- 2tsp Cumin Seeds
- 4 Cardamom pods
- 2 1" Cinnamon sticks
- 3 Cloves
- 1 Bay Leaf
- 1 Medium Onion, finely chopped
- 1tsp Ginger+garlic paste
- 1tsp Garam Masala
- To taste Salt For the Masala:
- ½cup Fresh Coconut
- 3tbsp Mint leaves
- 3tbsp Cilantro leaves
- 2~3 Green Chilies
- 3tbsp Yogurt
- As needed Tofu Or Paneer or Chickpeas (optional)
- Grind coconut, mint, cilantro, green chilies and yogurt into a smooth paste.
- Cook rice making sure not to make it mushy. Let cool a little bit.
- Heat oil in a pan, add cumin seeds, cardamom, cinnamon sticks, cloves and bay leaf. Cook till they are fragrant and then add the onions, ginger+garlic paste. Cook till the onions are translucent, about 3~4 minutes.
- Add the coconut paste and salt and cook for 2~3 minutes.
- Add rice and garam masala; mix gently to evenly combine the masala with the rice. Serve right away.
Lets check out what my fellow marathoners have cooked today for BM# 62.
