Kobbari pulao - Coconut milk pulao

Kobbari annam or coconut rice is a famous rice recipe from Andhra. In this recipe rice is cooked in coconut milk instead of water which adds rich flavor to the dish.
Kobbari Pulao (Coconut pulao) is a slight variation of Kobbari annam where green peas, Dalchini (Cinnamon), Cloves, Cashew nuts and raisins are added for extra taste. It's so delicious and worth to give a try.


Ingredients

Basmati Rice : 2 cups
Coconut milk : 4 cups
Green peas : 100 gm
Onion : 3 (2 for paste & 1 finely chopped for fry)
Green Chillies : 3 (Slitted)
Cinnamon (Dalchini) : 1 inch piece
Cloves : 6
Cashew nuts : 20 gms
Raisins : 20 gms
Bay leaves : 3
Coriander leaves for garnishing 
Salt as per taste
Oil : 1 table spoon



Method for extracting coconut milk

Grate the coconut 
Grind the grated coconut into paste by adding water
Take a vessel, place a thin clean cloth over it and pour the ground coconut paste above the cloth
Squeeze with hands  to extract milk
2 cups of milk can be extracted from 1 coconut.
Add water to the ground paste to increase the amount of milk.


Method

Wash the rice and keep aside
Grind 2 onions, cinnamon, cloves into smooth paste
Heat oil in a vessel add sliced onion, green chillies and fry till onion turns pink in color
Add ground onion, cinnamon, cloves paste and fry till the raw smell disappears 
Add green peas and fry on slow flame for 3 minutes
Add cashew nuts and raisins fry for 1 more minutes
Add the washed rice, salt as per taste and mix well
Add 4 cups of coconut milk and cook till done.
Garnish with coriander leaves
Serve hot with Chicken curry and Dahi raita (Perugu pachadi)

Sorrel Leaves Fish Curry - Gongura Fish

Fish is a favorite dish for most of the people. Blessed are the people who live in coastal line because they can get fresh sea fish. Fish curry tastes good with rice and even chapati. Usually in fish stew we add tamarind  for spicy tangy taste. Today I have tried it with Sorrel leaves. It really tastes yummy. Now a days children want more of non-veg, they just shrink their face if we serve veg food. Leafy vegs are must for growing kids. So I decided to add it with fish curry. It gives the same taste as the tamarind.  Fish necessarily need not be sea fish, we can use pond fish also. My kids usually have hot lunch at home after they return from their school. Today I prepared Sorrel Leaves Fish Curry........ hmmm......   guess what happened????? my kids relished eating the fish curry.  So here is the recipe

Ingredients :

Fish : 500 gms

Sorrel leaves (Gongura) : 2bunch
Tomatoes : 2
Onion : 1 (chopped)
Green chillies : 2
Ginger & Garlic paste : 1 tea spoon
Garam masala powder : 1 tea spoon 
Red chilly powder : 2 tea spoons 
Turmeric powder : 1 tea spoon
Salt to taste
Oil : 1 table spoon

Method :

Clean and wash the fish.
Wash and Boil the sorrel leaves and make paste.
Heat oil in a pan add onions, green chillies fry till onions turn light brown.
Add tomato pieces, ginger and garlic paste, turmeric powder, red chilly powder and salt fry for 2 minutes on low flame.
Add fish pieces into above mixture and fry for 2 minutes on low flame.
Finally add sorrel leaves paste, garam masala powder and cook for 3 to 4 minutes on low flame.
Sorrel leaves fish curry is ready to serve.
Serve hot with Rice or Chapati

Soya Granules Dahi Vada

Soya granules dahi vada is another tasty snack item from Hema's kitchen. Which is prepared with soya granules, black gram dal and curd.

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