Coconut Snaps
INGREDIENTS:
3 tb Ghee 2 c Dried coconut
1 ts Cumin seeds 2 c Brown rice
1 pn Turmeric 3 3/4 c Water
2 ea Cloves 1 1/2 ts Salt
4 ea Black peppercorns 1 tb Chopped almonds
2 ea Black or brown cardamom pods
3 tb Ghee 2 c Dried coconut
1 ts Cumin seeds 2 c Brown rice
1 pn Turmeric 3 3/4 c Water
2 ea Cloves 1 1/2 ts Salt
4 ea Black peppercorns 1 tb Chopped almonds
2 ea Black or brown cardamom pods
Presoak rice for an hour & then rinse well, pick out the dirt.
Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute.
Stir in coconut. Saute till golden. Add rice & continue sauteing, over medium heat for 2 minutes.
Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked.
Garnish with cashews, raisins & almonds.
Serve with any main curry.
Michael Pandya, "Indian Vegetarian Cooking"
Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute.
Stir in coconut. Saute till golden. Add rice & continue sauteing, over medium heat for 2 minutes.
Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked.
Garnish with cashews, raisins & almonds.
Serve with any main curry.
Michael Pandya, "Indian Vegetarian Cooking"