JFI:Coconut, contd. : Rice Payasam and Curried Cauliflower

How can I just sit back with my Mom's contribution to JFI???!!! I wanted to get in something of my own too.. just that blogger has been giving unexpected trouble for a day or two now... has anyone else also faced this?

Anyway.... back to JFI... when I first saw the ingredient.. I thought clever choice! The second thought was... M is not going to like this ~giggle~! My husband is 'psychologically allergic' to coconut! And these recipes I had contained Coconut Milk by the tin! Well... trusting the old adage.... Ignorance is bliss... for the time being, atleast, I went ahead with making these. So here is my contribution to JFI.

RICE PAYASAM

Now, for the rice pudding, the recipe source is a bit obscure, I mean I got it from my Mom, who said she had this cutting from some Marathi news paper.. or a magazine? .. something like that she said.. "you have to try this, it is wonderful!", ok, Mother is right!"
This is a hassle free recipe and quick too if u have a can of coconut milk at hand.

What you need is :
4 tbsp Basmati Rice
2 cups Boiled milk ( I took only 1 1/2 cup milk)
1 tin Coconut milk
1 cup Jaggery
2 spoons Ghee
Almonds, Pistachios,Saffron, Cardamom powder to garnish.

Put 2 spoons of ghee in a microwave safe pot heat it for 30 seconds. Add almonds...etc. and heat it again for 1 minute. Wash rice and add 2 cups of water and cook for 5 minutes in the microwave oven(check your microwave power). When the rice is soft add coconut milk and jaggery and cook for 3 minutes. Stir well and add boiled milk and cook for 4 minutes . When it cools down add cardamom powder and serve.

CURRIED CAULIFLOWER :

The recipe source was the cook book I refered to when I made the Layered Lentil Rice
This was a simple recipe and not too spicy.. plus the cauliflower and coconut milk was adifferent combo I wanted to try!

1 tbsp. Gram Flour (besan)
1/2 cup water
1 tsp. Chilli pwd ( I reduced this, but I shouldn't have [:( ] )
1 tsp. ground cumin pwd.
1 tsp. ground corriander pwd.
1 tsp. mustard pwd.
1 tsp. turmeric
Salt to taste
4 tsp. Oil
6-7 curry leaves
1 cauliflower (broken into florets)
3/4 cup coconut milk
Juice of 2 lemons


Mix the gram flour with a little water to make a paste. Add chilli, corriander, cumin, mustard, turmeric and salt. Add the remaining water and keep mixing to blend all ingredients well.
Heat oil in a frying psn, add curry leaves and cumin seeds, add spice paste and simmer for about 5 mins. . If the sauce is too thick, add a little hot water.
Add the cauliflowerand coconut milk. Bring to a boil, reduce the heat, cover and cook until cauliflower is tender but crunchy (cook longer if you wish). Add lemon juice, mix and serve hot.




The verdict: Both the dishes passed M's test ! He loved the payasam! In both the dishes coconut milk adds its flavour and the subtle taste blends well with rice as well as the cauliflower. Pin It