COCONUT MILK RICE

Name: Coconut Milk Rice
Prep time: 15 min
Cook time: 30 min
Ingredients: 1.5 Cup Basmati/ Seeraga samba Rice; 3 Cup Coconut Milk; 10 nos Small Onion; 1 no Onion; 5-6 Garlic; 3-4 Green Chilli; 1 inch Cinnamon; 2 no Clove; 1 no Star Anise; 10 nos Cashew Nut; Mint & Coriander Leaves

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Coconut Milk Rice

Coconut milk and coconut oil have gained popularity only recently when people started understanding its health benefits. Coconut milk is even claimed as the healthiest super-food and can be consumed as such to keep many diseases at bay.

Coconut milk is an unavoidable ingredient in many of the south Indian recipes. A good source of vitamins and minerals and has antioxidant and anti-bacterial properties. Studies are going on to claim that coconut milk/oil is effective in treating Alzheimer's disease. It has a soothing effect on the stomach and helps in controlling stomach ulcers. Also helps improving immunity, lowers bad cholesterol (LDL) and improves good cholesterol levels (HDL).

Coconut oil/milk contains Lauric acid which otherwise is found only in mother’s milk. This is the main component which is believed to fight against infection and illness.

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Prep Time 15 mins

Cook Time 30 mins

Course Lunch Recipe, Main Course

Servings 3 people

Ingredients

1.5 Cup Basmati/ Seeraga samba Rice
3 Cup Coconut Milk
10 nos Small Onion
1 no Onion
5-6 Garlic
3-4 Green Chilli
1 inch Cinnamon
2 no Clove
1 no Star Anise
10 nos Cashew Nut
Mint & Coriander Leaves

Instructions

Wash and soak rice in 1 cup coconut milk for about 15 min.
Crush 10 nos of small onion and 5-6 garlic in a mixie. Do not grind to a smooth paste, just crush it.
In a cooker, add 1tsp ghee + 1tsp oil. Add cashews, clove, cinnamon, star anise and saute.
Add onions and slit green chilli. Saute for 2-3min.
Add coriander and mint leaves.
Once onion is done, add crushed small onion garlic paste and saute till raw smell goes off.
Add 2 cups of coconut milk and rice along with soaked coconut milk and salt.
Once it starts boiling, cover and keep it for a whistle.
When the whistle is down and cooled enough, open and fluff up the rice. Add some ghee on the top.
Serve with mutton/chicken/paneer or any other side dishes.

Tags: Coconut milk rice, lunch recipe, Variety Rice

BITTER GOURD CURRY

MALABAR CUCUMBER CURRY

Hi.. This is Sindhu. Welcome to my Blog or to the 'Spoon of Goodness'!

I was an Educationist by profession, an ambitious traveller, crafter by hobby & explorer of foods by passion.

Cooking, is the art or survival skill, experienced by most individuals atleast once in their lifetime. Food & Nutrition was the stream which enlightened me on our traditional Indian foods, where food was medicine for most of our ailments and health discomforts. As seasons aged, the traditions too aged to be faded with time.

Nowadays food is all about status quo and adaptation from various continents. In Millennials era the food platter itself changed, not to mention about the grains, Millets and legumes being replaced with Oats and Quinoa. There are still lots of unexplored areas in our traditional Indian food which we are unknowingly selling to the 'Modern' food. The fact we forgot was how our very own country was so rich with its own traditional wisdom of processing, preserving and the therapeutic properties attached to it.

We all love to explore different food varieties and I being a foodie can relate how my taste buds linger with all the different aroma of foods. No harm in trying out different cuisines and varieties. But let’s also dedicate some time towards our ancient therapeutic food cooking style, thereby maintaining our health towards a healthy lifestyle which can be passed on to our next generations.

This blog is all about healthy foods which can be cooked on a daily basis and which compensates the nutrients value. I have tried to gather all these recipes from my family lineage, the traditional south Indian style and also from my friends and relatives. Let's cook healthy and hold justice to the saying, ‘Food is medicine’!

Cheers,