Ingredients
3 tbsp ghee
1 tsp cumin seeds
1 pinch turmeric
2 cloves
4 black peppercorns
2 black or brown cardamom pods
2 cup dried coconut
2 cup brown rice
3 3/4 cup water
1 1/2 tsp salt
1 tbsp chopped almonds
Directions
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"
Servings: 4 servings
Coconut Rice (Pandya) Recipe brought to you by Recipe Ideas
Categories: Fruit; Rice; Vegetable
The History of Recipes
We are able to read the history of meal recipes way back into antiquity, at least as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, these, early cookbooks were just basic pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, is a collection of tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As we move into The time of the romans around 25BC a roman called Apicius compiled a few scripts describing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into starters, main meal and afters, a style of dining still practiced today. Aspicius recounts how the ancient cooks used many different herbs and spices, including a few that are still present in modern kitchens such as basil, fennel and parsley. As we move on, there were a couple of interesting books published in the fourteenth century - one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the curry that is popular today, but instead recipes for the types of meals prepared by the cooks of the rich and wealthy people of the time. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from the Middle-East, including spices like coriander, basil and rosemary. These new culinary innovations was responsible for an eruption in manuscripts on cooking, many of which are kept safe in private libraries. During the next few centuries, the rich and powerful families of Wesstern Europe competed with each other to offer the most extravagent banquests, and as a result the best chefs and their recipes were greatly in demand. Notwithstanding that, it was during the 19th century that cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, verifying, and recording popular recipes of the day. By the advent of the 20th century, cookery books were in great demand, as a result of increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Coconut Rice (Pandya) recipe.
