Potato and Rice Pulao | Coconut Treats

Potato and Rice Pulao | Coconut Treats

Potato and Rice Pulao

Ingredients:

Basmati rice …………………………..2 cups

Vegetable oil ………………………….3 tbsps

Onion (sliced) …………………………………1

Bay leaf …………………………………………1

Cinnamon ……………………………… 1 stick

Cumin seeds …………………………….1 tsp

Garlic paste …………………………….½ tsp

Ginger paste …………………………….½ tsp

Turmeric powder………………………..1 tsp

Tomato (chopped) …………………………..1

Potatoes (cubed) …………………………….2

Peas (shelled) …………………………½ cup

Pure ghee ……………………………….1 tbsp

Salt ………………………………………to taste

Boiling water …………………….as required

Method:

Wash the rice and soak in cold water for half an hour. Drain and set aside. Heat the oil in a deep pan. Add the onions and sauté, until light golden brown. Add the bay leaves, cinnamon and the cumin seeds, and sauté until aromatic. Next, add the garlic and the ginger paste, and cook for a few minutes or until translucent. Add the tomatoes, salt and the turmeric powder, and cook until the tomatoes soften. Stir in the rice, the peas and the potatoes and mix well. Pour in enough water to cover the rice by one cm. and bring to a rapid boil.

Cover the pan with a tight-fitting lid. Reduce heat to low, cook until all the liquid has been absorbed and the rice is cooked through. Remove from heat. Gently fluff the rice with a fork. Stir in the pure ghee. Serve hot with yoghurt and a salad.

Coconut Treats

Ingredients:

Rice flour (fine) …………………………1 cup

Salt ………………………………………a pinch

Baking powder …………………………½ tsp

Coconut (desiccated) ………………..1 cup

Powdered sugar ……….¾ cup or to taste

Water …………………¾ cup or as required

Refined oil ………………………….for frying

Sugar ……………………………………..½ cup

Water ……………………………………..¼ cup

Baking powder …………………………¼ tsp

Sesame seeds ………………………2 tbsps

Method:

Sift the rice flour, baking powder and the salt into a large bowl. Stir in the powdered sugar and the coconut and mix well. Add the water gradually and knead into a firm dough. Set the dough aside for half an hour to rest. Divide the dough into equal pieces and roll each piece into a smooth ball with no visible seams. Shape each ball into small logs or circles. Heat the oil in a deep pan. Working in batches, fry the dough pieces until puffed and golden. Remove, using a slotted spoon, and let drain on a paper towel. Heat the sugar and water in a saucepan over high heat, swirling, until the sugar dissolves. Bring to a simmer, and cook until it reaches one-string consistency. Add the sesame seeds, fried dough pieces and the baking powder, and stir briskly. Remove from the heat and stir continuously until the sugar crystallises. Transfer to a clean plate and allow them to dry out completely. Serve with tea or coffee.