Rice with Amaranthus and Coconut

Rice with Amaranthus and Coconut

Ingredients

Scant 1 cup basmati rice
250 gm amaranthus (cholai)
1/2 tsp salt
1/2 medium sized, fresh coconut , grated

Method

1. Wash rice and drain.

2. Wash amaranthus thoroughly and chop very fine.

3. Place 2 1/4 cups water in a pan and bring to boil. Add rice, amaranthus and salt, and bring to boil again. Lower heat, cover pan and cook till water is absorbed.

4. Mix in coconut and serve with a pickle and pappadum.

Amaranthus and coconut Milk Curry

Amaranthus and coconut Milk Curry

Ingredients

150 gm Amaranthus(choali)
1 1/2 tsp oil
1 mustard seeds
1 medium sized onions, chopped
3 cm piece ginger, chopped
10 green chillies, chopped
1 stalk curry leaves
1 tsp black pepper powder
1 tsp salt
1 cup coconut milk

Method

1. Wash amaranthus thoroughly and chop fine.

2. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add onion, ginger chillie and curry leaves, fry till onions turn translucent.

3. Mix in amaranthus,pepper and salt, cover pan and cook over low heat for 5 minutes till amaranthus is tender.

4. Pour in coconut milk and cook for 2 minutes longer.

Dried Chilli Fries

Dried Chilli Fries

Ingredients

250 gm green chillies, kept whole with stems intact

1 1/2 cup curd, whisked

1 heaped tsp salt

Method

1. Wash chillies, plunge into bolling water and remove immediately.Spread out on a tray, cover with a thin muslin cloth and keep in the sun for 2 days.

2. Mix salt and curd in a bowl, add chillies and leav for 2 hours.

3. Remove chillies from mixture and spread out on the tray again. Keep in the sun till chillies are completely dry. Store in a bottle

4. Deep fry chillies as required and serve as an accompaniment at a meal where rice is served