South Indian recipes which you can prepare on Rakhi
Rakhi is one of the most important Indian festivals celebrated in every part of the country. All the family members get together to make the occasion even more charming by grand feasting. As we know gifts and Rakhi are inseparable, wherever one is settled, his sister will never forget to send him that sacred rakhi thread along with some fascinating gifts. GiftstoIndia24x7.com, the renowned online gifting site has been facilitating the NRIs to send gifts online to their dear ones on any festivals or events. Availing the global services of this portal you can send Rakhi to India to your dear brother . You can send Rakhi to India coupled with some attractive gift items back home. To select Rakhi gifts you just need to browse through the site and make your pick of gifts.
As we cannot think of any occasion or festivals without delicious food, there are some South Indian recipes you can prepare at home on Rakhi. They are as follows -
COCONUT RICE RECIPE
This is a South Indian recipe for coconut rice. Fried coconut and cashew nuts are added to boiled rice and garnished with ghee and coriander leaves.
Ingredients:
400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste
How to make coconut rice:
Boil rice and keep aside.
Fry coconut evenly to a golden colour on a slow fire.
Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
Serve hot garnished with coriander leaves.
MIXED VEGETABLES IN COCONUT MILK RECIPE
Ingredients:
Take two medium size potatoes
12-15 broad beans (kali seim ki phalli)
1/2 cup green peas (matar) (shelled)
1/4 flower cauliflower (phool gobi)
2 medium carrot (gajar)
100 gms red pumpkin (kadhu)
1 1/2 cups coconut (narial) (scraped)
2 tblsp tamarind (imli) pulp
3 tblsp groundnut (moong fali) oil (tel)
4 red chillies whole
1 tsp cumin seeds
1 tblsp coriander seeds
8-10 cloves garlic (lasan)
1 tsp turmeric (haldi) powder
salt (namak) to taste
1 tsp mustard seeds (raai)
1 tsp black gram split (urad dal)
8-10 curry leaves (kari patta)
How to make mixed vegetables in coconut milk:
Peel and dice the potatoes into 1 inch cubes. String the beans and halve them, cut them into one inch pieces. Shell the peas. Wash cauliflower and separate the cauliflower florets. Peel and dice the carrots into 1 inch cubes. Peel and dice the pumpkin into 1 inch cubes.
Add warm water to one cup of scraped coconut and extract thick and thin milk. Keep aside. Dissolve tamarind pulp in half cup of water.
Heat a little oil and take 2 whole red chillies, cumin, coriander, garlic and the remaining half cup of scraped coconut till a nice aroma is given out. Grind into a fine paste.
Boil the vegetables in the thin coconut milk with turmeric powder, tamarind extract and salt till three-fourth done. Add the ground masala and cook for 10 minutes.
Heat a little oil separately and add the remaining red chillies broken into two, mustard seeds and urad dal. Add curry leaves and add this to the vegetables.
Continue cooking the vegetables till done. Then add the thick coconut milk and simmer for two to three minutes. Serve hot with boiled rice.
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