Coconut Rice

Ingredients:
1 cup white Rice (Preferred: Basmathi or Sona Masuri)
1 cup grated Coconut
1 tsp Bengal Gram seeds
1 - 2 tsp broken Cashew Nuts
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
2 - 3 broken Red Chillies
1 - 2 Green Chillies
3 - 4 strands of Coriander leaves
Small piece of Ginger
Pinch of Asafoetida powder
1/2 tsp Sugar
Salt to taste
2 tsp Ghee

Recipe:
Cook the rice and keep it aside.

Put the grated coconut in a mixer and grind it for about 1 min by without adding any water as shown in the picture below. Chop the coriander leaves, ginger into small pieces as shown in the picture below. Cut the green chillies into two halves.

Put mustard seeds, bengal gram seeds, black gram seeds, broken red chillies, cumin seeds, cashew nuts, ghee in a thick bottomed vessel and heat. Once mustard seeds starts spluttering, add curry leaves, asafoetida powder, chopped ginger and green chillies and fry them for about 1 min. Add grated coconut, sugar and fry them in medium flame for about 4-5 mins.

Add rice, salt and mix them well. Keep the coconut rice in low flame for about 2-3 mins.

Garnish with chopped coriander leaves and serve hot. I tried this recipe from vahrehvah. Thanks Sanjay for the recipe.

Batani Vade / Green Peas Vada

Ingredients:
1 cup Green Peas
7-8 Green Chillies
1/4 inch sized Ginger
8-10 Curry leaves
1 medium sized Onion
12-15 Coriander leaves
1/4 cup Rice flour
Salt to taste
Oil

Recipe:
Soak green peas in water for about 8-10 hrs. Wash them in water for about 2-3 times and keep them aside.

Grind green chillies, ginger, curry leaves, little amount of soaked green peas into smooth paste without adding water. Grind remaining soaked green peas coarsely without adding water.

Chop onion and coriander leaves into small pieces as shown in the picture below.

Add chopped ingredients to the vada batter and mix well. Add salt, rice flour and mix them well.

Make lemon sized balls from the mixture and pat them on plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted vada in oil and deep fry until it turns golden in color.

Serve hot along with coconut chutney or tomato ketchup. The above mentioned ingredients will serve around 20 Vadas.