ANGLO-INDIAN COCONUT RICE

Serves 6   Preparation Time 45 minutes

Ingredients

1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk

2 cups of Raw Rice or Basmati Rice

½  teaspoon turmeric powder or a few strands of saffron

Salt to taste

4 tablespoons butter or ghee

3 cloves, 3 cardamoms, 3 small sticks of cinnamon

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes.  Add the washed rice, salt, turmeric and 4 cups of coconut milk and cook till the rice is done.

Coconut Rice is best eaten with Ball Curry or Chicken curry and Devil Chutney.

 

ANGLO-INDIAN CHICKEN PEPPER FRY

Serves 6   Preparation Time 30 minutes

Ingredients

1 kg chicken cut into medium size pieces     

3 large onions sliced finely

2 teaspoons pepper powder

1 teaspoon turmeric powder

2 tablespoons oil

Salt to taste

Heat oil in a pan and fry the onions lightly. Add the chicken and mix in the pepper powder, tumeric powder and salt. Add ½  cup of water and cook on low heat till the chicken is tender and semi dry.

Note: Alternately, the chicken can be par boiled with a little water and then added to the sautéed onions and pepper. 







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