YOGHURT-COCONUT RICE/ THAIRU-THENGA CHORU
INGREDIENTS
CARROT-4; CUT INTO PIECES
POTATO-2; CUT INTO PIECES
CELERY- 3; CHOPPED
YOGHURT-1 CUP
COCONUT MILK-1 CUP
VEG BROTH-WATER IN WHICH VEGETABLES WERE COOKED- 2 CUPS
RICE - 1 1/2 CUP
OIL-2 TABLESPOONS
GARAM MASALA POWDER- 1 TABLESPOON
PREPARATION
HEAT OIL IN A PAN
ADD CHOPPED VEGETABLES AND GARAM MASALA POWDER
COOK TILL VEGETABLES BECOMES SOFT AND POTATO IS SLIGHT BROWN IN COLOUR
ADD RICE
MIX WELL
COOK IN MEDIUM FLAME ADDING VEGETABLE BROTH TO IT
MIX COCONUT MILK AND YOGHURT IN A BOWL
AFTER 20 MINUTES ADD THIS MIXTURE TO BOILING RICE
COOK 20 MORE MINUTES TILL RICE IS COOKED WELL AND WATER DISAPPEARS
INGREDIENTS
CARROT-4; CUT INTO PIECES
POTATO-2; CUT INTO PIECES
CELERY- 3; CHOPPED
YOGHURT-1 CUP
COCONUT MILK-1 CUP
VEG BROTH-WATER IN WHICH VEGETABLES WERE COOKED- 2 CUPS
RICE - 1 1/2 CUP
OIL-2 TABLESPOONS
GARAM MASALA POWDER- 1 TABLESPOON
PREPARATION
HEAT OIL IN A PAN
ADD CHOPPED VEGETABLES AND GARAM MASALA POWDER
COOK TILL VEGETABLES BECOMES SOFT AND POTATO IS SLIGHT BROWN IN COLOUR
ADD RICE
MIX WELL
COOK IN MEDIUM FLAME ADDING VEGETABLE BROTH TO IT
MIX COCONUT MILK AND YOGHURT IN A BOWL
AFTER 20 MINUTES ADD THIS MIXTURE TO BOILING RICE
COOK 20 MORE MINUTES TILL RICE IS COOKED WELL AND WATER DISAPPEARS
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