Thursday, October 12, 2006

Nucchi aka Coconut Rice

I think everyone of us has one or the other recipe in our vaults saved for the rainy day right ??? Atleast I have a few of them which I prepare when I am really exhausted or in no mood to cook an elaborate lunch or dinner.
Yesterday was one of those days …though I got back early from work I was in no mood to cook at all but then dragged myself to the kitchen and opened my virtual vault of recipes and the one that came into my mind was Nucchi or Coconut rice.
Well, the dish may look plain but please do not judge this dish by its looks rather prepare it and taste it.
The efforts required for this is just five mins.


1 ½ cups –Basmati Rice
2 Tbsp- Fenugreek seeds (This is a must)
4-5 Tbsp –Oil
1 tsp- Mustard seeds
Few curry leaves.
4-5- Green chillies (or according to taste)
Handful of grated coconut.(This is a must)
2 Cups-Water

Heat oil in a pan and add mustard seeds. Wait till they sputter, add the curry leaves, green chillies and the fenugreek seeds and fry for a minute or so. Add the rice and fry it for a minute, add the and grated coconut and pressure cook.

* We normally eat it with lime pickle. I think korma would also taste good with this.

Monday, October 09, 2006

Exploring Thai Flavors

I am crazy about cook books and I bring all kinds of cook books from the library, Well, you may think that my hubby is the luckiest for he can have different types of dishes everyday…then you are wrong, majority of the time is just getting to know the ingredients or simply drool & look at the pictures in the book. LOL

Anyways, hubby dear had enough of my drooling and challenged me if I could just make one of the recipes from the four books that I borrowed !! I said to him “Well,your wish is granted !” and I set to make this Thai Curry.I had all the ingredients ready for this recipe except for basil leaves & and the green curry paste, So it turned out to be a 15 minute meal!!

But in the scale of 1-10, I would rate this curry on number 7, maybe because I used the whole tin of curry paste the flavor was strong and to top it I eyeballed the entire recipe.
Those of you who would like to tweak the recipe are welcome to try it and let me know the results!!! :)


1 Can- Coconut milk
1 small Tin- Thai green curry paste
2 tbsp- Cream or Coconut milk
2 tbsp- Vegetable oil
6-7- Basil Leaves
3-4- Canned cubed Bamboo Shoots
6-7-Sliced Mushrooms
3-4- Small cubes Baby Corn
1- Cubed Japanese eggplant
1-Red chilli for garnishing

In a wok fry the veggies( Do not let the veggies cook).In a pot simmer coconut milk for 2-3mins, then add the green curry paste and stir for 2-3 mins.Add the fried vegetables in the curry and let it cook till tender.Add the basil leaves when the curry is about to be removed from heat.
Garnish it with coconut milk/cream and a red chilli.

* I left out the lime leaves.
* If you like the curry to be mild then use less of the curry paste.The curry paste has the lemon grass and the galangal.
* Shrimp/chicken can be used along with vegetables.