We very often forget to celebrate coconut day nowadays due to the domination by the "Rakhi Pournima". I wonder if sisters still do need protection offered by their brothers? Yes, they probably do, sigh, as I saw from a recently published article that India is the fourth dangerous country for women in the whole world..(Afghanistan topped the list, followed by Pakistan and one more country I forgot..and next comes India!) I guess "Raksha Bandhan", however soppy it may be, is still very much required for Indian women. Anyways, coconut day or नारळी पौर्णिमा is much more fun, with sea-worship done by throwing coconuts into the sea and of course delicious नारळी भात! Here's a fool-proof (read me-proof) and easy recipe by my aayee, the result is a heavenly blend of rice and the respected coconut and jaggery..yumm!! You can have it for dessert or even as a snack.
Ingredients: Serves 4
1. Rice: 1 cup (200 ml cup). Use a fine and white variety here, forget about brown rice for this recipe. I use something called Jeera Samba rice that is available locally here in Bangalore. I think "Ambe Mohar" would be perfect for this, for those who are lucky enough to be able to get आंबे मोहर!
2. Ghee: 1 tbsn. Use home-made ghee if possible. Check out: http://tigressinapickle.blogspot.com/2011/07/ghee.html
3.Jaggery: 3/4th cup organic brown jaggery. Stick to organic here, who knows what chemical cocktail they use on jaggery and sugar!
4. Clove: 2
5. Cinanmon (Dalchini): 1 stick 1/2 inch long
6. Coconut milk: (thick, 1st pressing) 200 ml. I use Dabur's, available in 200 ml tetrapacks.
7. Water: 250 ml.
Procedure:
1. Wash and strain the rice.
2. Heat the ghee in a saucepan. Fry the cloves and the cinnamon in the ghee until aromatic.
3. Add rice and fry lightly until all grains are coated with the ghee.(I switch off the heat and do this because I am afraid of the hot ghee splashing, but that's me!).
4. Pour the coconut milk and water into the saucepan and cook the rice completely. You can add more water if required, don't worry about breaking the rice grains.
5. Once the rice is completely cooked, add the jaggery and mix it well. Switch off the heat.
6. You may garnish with nuts and raisins, but it is delicious even without those!
4. Clove: 2
5. Cinanmon (Dalchini): 1 stick 1/2 inch long
6. Coconut milk: (thick, 1st pressing) 200 ml. I use Dabur's, available in 200 ml tetrapacks.
7. Water: 250 ml.
Procedure:
1. Wash and strain the rice.
2. Heat the ghee in a saucepan. Fry the cloves and the cinnamon in the ghee until aromatic.
3. Add rice and fry lightly until all grains are coated with the ghee.(I switch off the heat and do this because I am afraid of the hot ghee splashing, but that's me!).
4. Pour the coconut milk and water into the saucepan and cook the rice completely. You can add more water if required, don't worry about breaking the rice grains.
5. Once the rice is completely cooked, add the jaggery and mix it well. Switch off the heat.
6. You may garnish with nuts and raisins, but it is delicious even without those!
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