Coconut Milk Rice and Veg Kurma
Coconut Milk Rice
1. Grate 1/4 of a big coconut and grind it like paste with 1 cardamom piece
2. Boil 1 liter water and then put this coconut paste in it
3. Leave it aside after filtering the coconut milk (Don't throw the coconut after milk extract- you can use this for kurma)
4. Now grind the following
8 cloves of garlic
8 green chilies
25 grms ginger
2 pieces of cloves (lavangam)
1 piece of cinnamon
5. Heat the pressure pan or cooker
6. Put a small cube of butter
7. Fry 10-12 pieces of cashew broken pieces and take it once turned golden brown and keep it aside
8. Now add 4 regular spoons of cooking oil (Sunflower oil)
9. Fry one thinly sliced big Onion pieces
10. Add Pudina leaves for frying
11. Add the half of the grinded ginger and garlic paste and fry till the dry smell of the paste goes
12. Add 1.5 tea spoons of salt or as needed for taste
13. Now Add 2 Cups of Basmati Rice to this mix in the cooker and fry for a minute along with 2 bay leaves
14. Now add the coconut milk filtered ( 2 cups rice needs 4 cups coconut milk)
15. Leave it for 2-3 quick whistles
16. Once cooker releases- add the fried cashew nuts and serve
Veg Kurma
1. Cut few varieties of vegetables (carrot 1, beans -5-6, Brinjal-1, cauliflower- few pieces, drumstick -4 pieces
potato- 1, green pea's -around 20, capscium few slices) ( you can add few or all, or even one like potato, or cauliflower
or soaked meal maker or channa)
2. Cut one onion and one tomato
3. Cut 4 green chilies
4. Take the 50% of the ginger garlic paste you grinded for rice
5. With the coconut left after milk extract, add 5-6 pieces of cashew and 20 grms of ghasa ghasa (poppy seeds)
and grind and keep this ready
6. Now take a pan , add 3-4 small spoons oils and fry the onions
7. Next add tomato and green chillies and little curry leaves and fry for a minute
8. Add the ginger garlic paste and fry
9. Now add the cut vegetables and fry for 2-3 minutes
10. Add a pinch of turmeric and 1.5 spoons of salt or as needed, and pour water and let the vegetables to cook
11. Once the vegetables are cooked 5-7 mins, add the grinded coconut, ghasaghasa paste
12. Let it boil for 5 mins and your kurma is ready
