Thursday, September 22, 2016

Coconut Milk Rice | Kobbari Annam | Kobbari Pala Annam

coconut milk rice
'Kobbari Annam' is a popular Andhra recipe which is prepared on special occasions and it is usually served with spicy Aloo Kurma and it is the best combination I would say. There are two ways to prepare the coconut rice - the first one is - Coconut rice prepared using fresh grated coconut mixed with rice and tempering,which is usually prepared for festivals and the second version is Coconut rice prepared with coconut milk and is prepared like a mild pulao. I have already posted the first version - Coconut Rice using grated coconut and today I am posting the second version - Coconut Milk Rice, or rather we can call it Coconut Milk Pulao.
coconut rice

coconut milk rice
TH is a big fan of his grand mother's coconut rice , she always used to prepare it by extracting the fresh coconut milk and needless to say that the taste of Coconut rice will be really good as it is prepared from freshly pressed coconut milk. But I always end up using a packet one for obvious reasons.The addition of spices and coconut milk makes this rice mild and flavorful, it pairs beautifully with spicy kurmas and gravies.One can add various vegetables and increase the quantity of green chillies and spices to make spicy Coconut Vegetable Pulao which can be served with a simple raita.
coconut milk rice
Check out few various mild pulao recipes in my blog which pairs nicely with spicy gravies and kurmas.
kobbari annam

Coconut Milk Rice | Kobbari Pala Annam Recipe:
Serves 2
Prep time:10 mins | Cooking time:30 mins | Total time:40 mins
Cuisine: South Indian | Category: Rice | Pulav

Ingredients:
1 heaped cup Basmati Rice
1 cup Coconut Milk,fresh or packet one
1 big Onion, finely sliced
2 Green Chillies,slit
2 tsp Ginger-Garlic paste
3/4" Cinnamon
3-4 Cloves
2-3 Green Cardamom
1-2 Bay leaves
1 tsp Caraway seeds(ShahiJeera/Shajeera)
Salt to taste
1 tbsp Oil
1 tbsp Ghee

Method:
  • Wash and soak basmati rice in water for 10 mins.Do not wash more than twice as it looses its fragrance.
  • Heat oil and ghee in a thick kadai/pan(or cooker) and add Caraway seeds and let them crackle.
  • Add cloves,green cardamom,cinnamon and bay leaves and fry them for a minute. Slighly open the cardamom pods before adding so that they do not splutter.
  • Add  thinly sliced onions,slit green chillies and fry until they become translucent and then add ginger-garlic paste and fry well.
  • Add drained basmati rice and fry well for a couple of minutes until its dry,do this step carefully as the rice might get broken.
  • I have used Rice cooker so I have transferred the rice mixture at this point and added 1 cup of thick coconut milk and 1 cup of water and added enough salt to it and cooked it until done.If you are preparing it in cooker,pressure cook for 1 whistle and simmer it for 5-7 mins or you can pressure cook for 2 whistles on medium flame.Let it sit for 10 mins undisturbed.
  • Gently fluff it up using a fork.
Serve it hot with Aloo Kurma | Mixed Vegetable KurmaBagara Baingan | Mirchi ka Salan or any spicy gravy and raitha,papad.

Notes:
  1. This is a mild spiced rice recipe which pairs well with any spicy curry.
  2. You can add vegetables like carrots,peas,potatoes,beans,capsicum and make vegetable pulao following the same recipe.
  3. The addition of ghee enhances the flavor of rice and pulaos,hence do not skip it.
  4. This tastes best when prepared with freshly prepared coconut milk at home.To prepare coconut milk at home, add luke warm water to the grated fresh coconut and grind it to a smooth puree and squeeze the mixture in between your hands and passing the liquid through a strainer.This is thick coconut milk known as first press.Now again add some lukewarm water to the squeezed pulp and grind again and squeeze and strain the milk. This is thin coconut milk known as second press. You can mix both the thick and thin versions to get the required quantity of cocnut milk according to the recipe.
kobbari pala annam

kobbari pala annam

Blogger Tricks

Monday, September 19, 2016

Thai Veg Green Curry Recipe | How to make Veg Thai Green Curry

thai green curry
I am sure many of you guessed it that my next post would be Thai Green curry Recipe as my last post was Thai green curry paste. Thai cuisine uses a lot of shrimp paste and fish sauce in their recipes which turns me off to try Thai food at a new place.I prefer to prepare it at home rather than eating it out atleast the basic thai curries.Thai Green curry is definitely most popular apart from Thai Red Curry in Thai Cuisine and I absolutely love both the curries to the core. It is actually easy  to make Thai Green Curry at home provided you have the Thai Curry packet in hand which is very essential.
veg thai green curry
Thai food has a very unique and distinct taste because of the usage of lemon grass, galangal, kaffir lime and one can not substitute them with anything else to get that unique flavor. Though I have mentioned few alternatives to them in the notes section for those who want to try it still. Also the addition of coconut milk gives a nice subtle taste to the curry.Usually You can pair these Curries(Green/Red) with Tofu fried Rice or Jasmine Rice or simple steamed rice(regular/basmati).
thai green curry

veg thai green curry

I have not blogged many Thai recipes in my blog so far but intend to post a couple of them very soon.
If you are interested you can check my Spicy Thai Basil Fried Rice recipe.
vegetarian thai green curry
Thai Veg Green Curry Recipe :
Serves 2-3 | Author: Prathibha
Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins
Cuisine: Thai- Vegetarian | Category: Mains/Side dish for Rice

Ingredients:
Vegetables:
1 medium Carrot,peeled and cut into sticks
1/2 small Broccoli, cut into florets
1 big Potato, peeled and cut into sticks
3-4" Piece Red Pumpkin, cut into sticks
7-8 French beans, cut into 1.5" pieces
4-5 Babycorns, cut diagonally
1/2 Green Capsicum, cut into thin strips
1/2 Red Bell Pepper, cut into thin strips
Mushrooms/Tofu, according to your preference

Other Ingredients:
1 cup thick Coconut Milk
2 tbsp homemade Veg Thai Green Curry paste, recipe follows
2" Lemongrass stalk, cut into pieces
3-4 Kaffir lime leaves
4-5 Thai Basil leaves
1.5 cups Vegetable broth/Water
1 tsp Sugar
Salt to taste
1 tbsp Oil

for Green curry Paste:
2 Lemon grass stalks, white part only
3/4 " Galangal/Thai Ginger
3-4 Kaffir leaves
2-3 Thai Green Chillies
2 Shallots
2 Garlic Pods
1/3 cup Coriander leaves
1.5 tsp Coriander seeds
1 tsp Cumin seeds
4-5 Pepper Corns
Zest of a Lemon, 1/2 tsp Lemon zest
2 tsp Light Soya Sauce

Method:
  • to prepare green curry paste:Grind coriander seeds, cumin seeds and pepper corns,cut lemon grass stalk, galangal, kaffir leaves, thai green chillies, shallots, garlic pods, coriander leaves, lemon zest and soya sauce to a coarse paste.
  • Boil water in a bowl and add all the vegetables(apart from bell peppers) and cook them until they are 80% done.Strain the vegetables and reserve the water for the gravy. You can even boil the vegetables in thin coconut milk if you make it at home or dilute the canned one with water and used it for boiling.
  • Heat oil in a kadai and add green curry paste and fry for a couple of minutes. Add sliced bell peppers and fry for 2-3 mins and then add chopped lemon grass stalks and drained vegetables and fry for a couple of mins.
  • Add strained water and required amount of salt and let it come to a boil.
  • Now add thick coconut milk and simmer it for 5 mins.Add thai basil and kaffir lime leaves and boil for 1-2 mins and switch off the flame.
Serve it with hot Jasmine Rice / Plain White Rice / Plain Noodles/Coconut Rice/Spicy Thai Basil Fried Rice.

Notes:
  1. The addition of vegetables is completely your choice. You can add cauliflower, tofu, mushrooms, zucchini etc according to your choice. But I recommend you to use broccoli, carrot, beans, potato as base vegetables and add the rest according to the availability.
  2. The usage of lemon grass, kaffir lime leaves, galangal ,thai chillies is mandatory for the recipe. But in case you do not find them you can use ginger in place of galangal, regular green chillies and lime zest in place of kaffir lime leaves and omit lemon grass. But the taste of the resultant paste is completely different in taste and aroma from the authentic one.
  3. You can adjust the curry according to your taste buds. It should be sweet,spicy and sour at the same time. Adjust the chillies, soya sauce and amount of coconut milk accordingly.
  4. You can boil the vegetables in thin coconut milk instead of water or vegetable broth.
  5. If you are adding tofu I suggest you to add while the gravy is simmering rather than in the beginning otherwise tofu tends to break.
  6. You can even prepare fresh coconut milk at home and use it in the recipe.
vegetarian thai green curry

Friday, September 16, 2016

Vegetarian Thai Green Curry Paste | How to make Veg Thai Green Curry Paste

veg thai green curry paste
Thai Cuisine is one of my favorite cuisines as the flavors are unique and the addition of coconut milk makes it even tastier. I like all the various thai curies - red, yellow and green thai curries and they taste delicious with hot steamed rice(or Jasmine rice). Shrimp paste and fish sauce are widely used in preparing the Curry paste which leave the vegetarians no choice apart from preparing it at home.Also, the taste of the Curry with freshly prepared paste tastes always the best. We used to get a small pack of ingredients required for the curry paste in Mumbai and as well as in Singapore now, so it is convenient to prepare the curry when required with just a pack of ingredients.I will post the Thai Green Curry soon.The preparation process of the Thai Green Curry paste is very simple and straight forward.Now off to the recipe.
veg thai green curry paste
Veg Thai Green Curry Paste Recipe:
Yields: 1/3 cup | Author: Prathibha
Prep time: 10 mins | Cooking time: - | Total time: 10 mins
Cuisine: Thai | Category: Side dish for Rice

Ingredients:
2 Lemon grass stalks, white part only
3/4 " Galangal/Thai Ginger
3-4 Kaffir leaves
2-3 Thai Green Chillies
2 Shallots
2 Garlic Pods
1/3 cup Coriander leaves
1.5 tsp Coriander seeds
1 tsp Cumin seeds
4-5 Pepper Corns
Zest of a Lemon, 1/2 tsp Lemon zest
2 tsp Light Soya Sauce

Method:
  • Remove the top two layers of the lemon grass stalk and chop off the tough root portion and trim the top portion of the stalk and cut the remaining portion of the stalk into small pieces.
  • Peel the skin of the galangal and cut into small pieces.
  • Grind coriander seeds, cumin seeds and pepper corns to a powder and then add all the cut lemon grass stalk, galangal, kaffir leaves, thai green chillies, shallots, garlic pods, coriander leaves, lemon zest and soya sauce to a coarse paste.I have ground everything together.
  • You can add 1-2 tsp coconut milk or water for easy grinding.
Store it in air tight container in the refrigerator for 2-3 days. But the green curry tastes best with the freshly prepared paste. 

Notes:
  1. If you want to keep the paste in green color do not add soya sauce to the paste and instead add it while preparing the Green curry.
  2. It is always recommended to prepare the paste just before making green curry. You can refrigerate or freeze the remaining portion for later use.
  3. I did not add garlic in the paste the day I prepared as I was running short of it.
veg thai green curry paste

Wednesday, September 14, 2016

Masala Sajja Rotti | Spicy Bajra Onion Roti

masala sajja rotti
Rotti is a kannada word for roti and Akki Rotti, Jolada Rotti are famous among the various varieties in Karnataka. Usually Rotti is a plain roti prepared with flours like Rice flour, Jowar, Ragi flour, Bajra flour etc.A dough is made out of the flour and is patted or rolled and roasted on tawa and puffed on the open flame, these are soft and are served with any gravy or curry. Where as Masala Rotti is a variation to the plain roti which is prepared by adding onions, grated vegetables or greens and green chillies and is made into a soft dough, it is patted on the pan directly and roasted until crispy.You don't need a side dish for this rotti and can be eaten with a thokku or curd.
masala sajja rotti
 I have already posted the famous Masala Akki Rotti in case if you want to check the recipe. My mom prepares excellent Akki Rotti which is very crispy and yet soft to bite. She prepares the rottis with various flours like Ragi, Jowar and Bajra in a similar way and I absolutely love all the rottis. Today I am posting Masala Bajra Roti which is prepared in a similar way and try these Bajra Rotis which helps in keeping your body during winters.

Check out other Rotti recipes in my blog:
masala sadda rottelu

Masala Sajja Rottelu | Spicy Bajra-Onion Roti Recipe:
Yields 6
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: South Indian | Category: Breakfast

Ingredients:
1 1/2 cups Bajra/Pearl Millet flour
1/2 cup finely chopped Onions
2 tsp Green chilli paste
1/4 cup roasted Groundnuts,coarsely ground
1 tbsp white Sesame seeds
2 tbsp chopped Coriander
8-10 Curry leaves,finely chopped
Salt to taste
Oil, to fry
Warm water,to mix

Method:
  • Take bajra flour in wide bowl and add chopped onions,green chilli paste,coriander,coarsely ground groundnut powdet,sesame seeds,chopped curry leaves and mix well until the mixture is completely moistened by the water from onions.
  • Now add some warm(to medium heat) water and mix well until you get the dough similar to the Akki Rotti  dough and rest the dough for 10-15 mins.You can even use it immediate if required.
  • Take a handful of dough and make it into round balls of Orange size.
  • Smear the Rotti tawa(Non-stick/normal dosa pan) with little bit of oil all over the tawa and place the rotti dough in center and press it gently with hands and spread into a thin layer by rotating the pan and by immersing the hand in a bowl of water in between which helps in patting the dough evenly and smoothly on the tawa.Make it as thin as possible.do not bother if small gaps are there,that makes the rotti even crispier. You can even pat this rotti on a greased polythene sheet(or banana leaf) and transfer it to the hot pan and fry it.I have used a greased plastic sheet here and transferred the patted roti on to the hot tawa and roasted it.
  • Pour little oil over it and cover it with a lid and place it on fire on medium flame.Let it cook for 2 mins.Keep an eye on it to check whether it is done or not.Once you see the red patches started forming increase the flame and cook it.Try to rotate the tawa inorder to get an evenly roasted rotti.No need to turn it on the other side.
Serve this immediately with a dollop of fresh white butter and some Mango Thokku and Curd.
spicy bajra roti
Notes:
  1. You can add vegetables like grated Carrot or Bottle gourd or Cucumber while preparing the dough.
  2. Bajra flour can be replaced with Jowar flour or Nachni flour or Rice flour or any other non- gluten flour and follow the same recipe to make the rotti.It tastes delicious.
  3. Do not skip the groundnut powder as it adds nice taste to the rotti.
spicy bajra roti

Thursday, September 8, 2016

Pineapple Rasam | Pineapple Recipes | Rasam Recipes

pineapple rasam
Pineapple rasam is not common as the other rasam varieties like Tomato Rasam  or Dal Rasam. It is seen often now being served in functions. Pineapple rasam has a unique flavor and taste due to the usage of pineapple.The preparation process is very much similar to the usual Tomato-Dal Rasam with the addition of pineapple.But we do not add tamarind to it so that the pineapple plays the key role to give the taste and flavor to the rasam.
pineapple rasam
I don't like to eat pineapple but when it is used in preparation of food I love it - being it a simple Pineapple Sheera ,Skewers, Fruit salad, Pineapple Cake, rasam or even mocktails. The flavor of pineapple is amazing and actually lends a unique flavor to the dish.If you like pineapple then you should definitely try this rasam.
pineapple rasam

Check out other recipes with Pineapple here - Pineapple Sheera and Pineapple Upside down cake.
Check out few Rasam recipes here:
pineapple rasam

Pineapple Rasam Recipe:

Serves 3-4
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: South Indian | Category: Rasam-South Indian Side dishes

Ingredients:
1/4 cup Toor dal
3/4 cup chopped Pineapple pieces
2 small Tomatoes,chopped
1/2 tsp grated Jaggery
1 tbsp chopped Coriander leaves,optional
2 tsp Sambar/Rasam powder
1/4 tsp Turmeric powder
Salt to taste
2 tsp Oil

for Tempering:
2 tsp Oil
1/2 tsp Mustard seeds
2 Red chillies
4-5 Garlic pods,slightly pressed(optional)
a sprig of curry leaves
a pinch of Asafoetida

Method:
  • Pressure cook toor dal with 1 chopped tomato and turmeric powder for 3 whistles.Once the pressure drops mash it nicely and keep.
  • Grind 1/4 cup of pineapple pieces with little water to a fine paste.
  • Heat oil in a kadai and crackle mustard seeds ,red chillies,crushed garlic pods,curry leaves and asafoetida and fry for few seconds.Add chopped pineapple pieces and 1 tomato and fry well until the pineapple pieces turn slightly soft.
  • Add ground pineapple puree, jaggery, rasam powder and salt and cook for 2-3 mins.
  • Add enough water and let it come to a boil. Add cooked toor dal and tomato mixture  and cook for 7-8 mins.Taste it now and adjust the seasoning according to your taste buds.In case you need to add more water or salt or sambar powder,feel free to add it and boil for a couple of minutes more.This would be sweet,spicy and tangy at the same time,a perfect blend of flavors.
  • Add chopped coriander leaves at the end and cook for a minute and remove it from flame.
Serve it hot with plain hot rice and some vegetable fry/curry and fryums.

Notes:
  1. Use medium ripened pineapple for the rasam, it will give nice tangy and sweet taste to the rasam.
  2. My mom gives me the sambar powder which can be used as rasam powder.You can easily replace the sambar powder with store bought MTR brand Rasam powder.
pineapple rasam

Tuesday, September 6, 2016

Gongura Pacchadi Recipe | Gongura Pacchadi with Green Chillies

gongura pacchadi
Gongura Pacchadi needs no introduction and is a must try if you visit any Andhra restaurant. I have already posted a version of Gongura Pacchadi recipe using Red chllies and today's version is made up of green chillies.Gongura Pacchadi and Avakaya are the most famous pacchadi and pickle varieties of Andhra and is a favorite to many.Gongura pacchadi should be mixed with hot steamed rice with lots of ghee and raw onions, it tastes absolutely delicious.
gongura leaves

gongura pacchadi
Gongura pacchadi is made out of gongura leaves(Red sorrel leaves) which has a slight tart taste and hence lending a unique taste to the pacchadi.There are two varieties of sorrel leaves- one is with the red stem and the other is with the green stem.The red stem sorrel leaves are more tart and is apt for pacchadis but if you are using the green stemmed ones you can add bit of tamarind and follow the same process to prepare the pacchadi.
gongura chutney
Check out various gongura recipes in my blog:
gongura pacchadi
Gongura Pacchadi with Green Chillies Recipe:
serves 4-5
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins + drying time
Cuisine: Andhra | Category: Pacchadi/Thogayal

Ingredients:
1 bunch Red Sorrel leaves/Gongura
5-6 Green chillies
1 tbsp Sesame seeds
1  1/2 tsp Coriander seeds
1 Onion, roughly chopped
6-8 Garlic cloves,crushed
Salt to taste
1 tbsp Oil

to temper:
2 tbsp Oil
1/2 tsp Mustard seeds
4-5 Garlic cloves
5-6 Curry leaves
1 Red chili,optional

Method:
  • Separate the leaves from the stems and wash the leaves nicely and let the leaves sit in a colander until the water drains off completely.Spread on the kitchen towel and leave it for a day so that the leaves dry a bit.
  • Heat 1 tsp of oil and add green chillies and fry until they blister.Add sesame seeds and coriander seeds and fry until they pop and remove them to the mixer.
  • In the same pan add a tbsp of oil and add the dried gongura leaves and fry until the leaves becomes soft.You can add chopped onion now or you can even add directly in the pacchadi once it is done.If you are adding onion ,add it now along with garlic pods and cook for 1-2 mins.
  • Grind the green chillies-coriander seeds mixture to a coarse powder and then add the gongura leaves mixture and grind in whipper mode to a coarse paste.Remove the chutney to a bowl.
  • Heat 2 tbsp of oil in a pan for tempering and crackle mustard seeds.Add garlic cloves, red chili and curry leaves and fry until the garlic cloves turn slightly golden brown and add the tempering to the chutney.
Mix the Chutney with piping hot steamed rice, ghee and raw onions.
andhra gongura pacchadi
Notes:
  1. This Pacchadi can be stored in refrigerator upto 4-5 days.But if you avoid the onions in the chutney and add it later you can store it up to 10 days.
  2. The red colored stem sorrel leaves are very sour in taste , but if you are using the green colored stem sorrel leaves one add bit of tamarind when the leaves are almost soft in oil.
 
back to top