Coconut Rice

Ingredients:

Fresh grated coconut – 1 cup

Cooked / leftover rice –  2 cup

Oil

Mustard and Cumin seeds

Hing/Asafetida powder

Curry leaves

Dry Red Chilies

Channa dal / kadalai parupu / Bengal gram – 1 tbsp.

Urad dal – 1 tsp.

Cashew nuts

Finely chopped Ginger

Salt to taste

Instructions:

• ·         Heat 1 tbsp. oil in a khadai, add channa and urad dal
• ·         Then add hing, mustard and cumin seeds
• ·         When they splitters, add cashew nuts, curry leaves, ginger and red chilies – saute
• ·         Add salt and coconut gratings – turn off the burner
• ·         In that heat you can mix the coconut ingredients and then add cooked rice (rice should not be too hot or sticky. Separate grains preferred) – mix well
• ·         Coconut rice is ready. Serve hot with fried papad / fryums / chips as side dish

Coconut Chutney without Pottukadalai / Daliya

Ingredients:

Fresh Coconut pieces – ½ coconut or a handful

Dry Red Chilies

Garlic cloves – 3 to 4

Onion – 1, sliced

Tamarind / Puli / Imli – ½ lemon sized

Salt

For Tempering : - Oil, Mustard seeds, Curry leaves

Instructions:

• ·         In a mixer jar add the coconut pieces, chilies, garlic, onion, tamarind and salt – add water and make a smooth chutney paste
• ·         Heat oil in a tadka pan, add mustard seeds and curry leaves to it
• ·         When it splitters add that oil on the chutney and serve with dosa / Idli / Uttappa etc.,

Coconut chutney

Ingredients:

Fresh Coconut Pieces – half coconut

Daliya – one handful

3 to 5 cloves of Garlic

Green Chilies – 2 or 3 (as per preference)

Salt

Mustard seeds – 1 tbsp

Curry leaves – few

Oil for tadka

*** Put all the above ingredients into a mixer jar and make smooth paste by adding little water in between.

*** Heat oil in a tadka pan, add mustard seeds and curry leaves.

*** On the smoothly ground Chutney add the tadka which will increase the taste of it.

Omlete Curry

Ingredients:

Eggs – 4

Onion – 2 big, chopped

Tomato – 1 big, chopped

Green Chilies/ Red chilies – as per preference

Curry leaves

Garlic Cloves – 6 to 7

Ginger – 1 inch piece

Curry powder / Sambar masala

Coriander powder

Chili powder

Salt

Fresh Coconut pieces – handful, made into a paste by adding water

Instructions:

·         Heat oil in a wok, add mustard and cumin seeds and when they splitters add chopped Onion, Garlic cloves, Curry leaves and Green Chilies – sauté for few minutes before adding chopped tomato – sauté again

·         Once onion is translucent, transfer the ingredients to the mixer jar along with Ginger and all masala powders – Make a thick paste

·         In the same wok add little oil again and transfer the thick masala paste and let it cook until oil starts leaving at the sides

·         Meanwhile prepare omletes. I broke the eggs into a mixing container, added 2-3 tbsp milk, salt, pepper / chili powder – mixed it into a fluffy mixture and made one large omlete so that we can cut it once its cool enough.

·         I added milk to omlete mixture to make fluffy omletes

·         Now to the gravy add water and let it boil till the raw smell of ginger and garlic vanishes

·         Add fresh coconut paste to the gravy, let it boil for few minutes, adjust taste (salt and masala) and once the gravy is ready and in the consistency you want it to be, turn off the burner

·         Add the Omlete pieces, squeeze in half a lemon juice, garnish with coriander leaves and serve hot with Chapati/ Rice (I dint had coriander leaves)