Coconut Rice


  • 3 tablespoon ghee or  butter
  • 1 teaspoon cumin seeds
  • 1 pinch turmeric
  • 2 cloves
  • 4 black peppercorns
  • 2 black or brown cardamom pods
  • 2 cup dried coconut
  • 2 cup Basmati rice
  • 3  cups water
  • 1 1/2 teaspoon salt


  1. Pre-soak rice for 20 mins  & then rinse well.
  2. Heat ghee or butter in a heavy pot & sauté cumin till brown.
  3. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute.
  4. Add & stir in coconut. Sauté till golden.
  5. Add rice & continue sautéing, over medium heat for 2 minutes.
  6. Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 15 minutes, until the water has evaporated & the rice is cooked.

Garnish with cashews, raisins & almonds.

Serve with any main curry.

Naan Bread


  •   ¾ cup Milk & Water 50/50
  •   1 tsp. Yeast
  •   1 tsp. Sugar
  •   2 cups Plain flour
  •   1 tsp. Salt
  • 4 tbsps. Clarified butter (Ghee)
  • 2 tbsps. Yoghurt
  •   2 tsps. Onion seeds


  1. Whisk warm milk/water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
  2. Add plain flour into a large bowl add the yeast mixture, half of the ghee and the yogurt.
  3. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.
  4. Place the dough in a large greased bowl, cover and let stand in a warm place for 1/2 hours or until the dough is doubled in size.
  5. Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round Naans.
  6. Cover an oven tray with foil and grease the foil. Brush the nan with a little of the remaining ghee and sprinkle with some of the onion seeds.Cook Naan under a very hot grill for about 2 minutes on each side or until puffed and just browned

Stuffed Parantha (Potatoes)


  • 200 grams potatoes (grated)
  • 5 grams Dhaniyaa Fresh coriander
  • 5 grams Podina mint leaves
  • Salt (according to taste)
  • Chilli powder (1 tbsp)
  • Garam Masala (1/2 tbsp)
  • Wheat Flour (2 big bowls)
  • 2 tbsp oil


  1. Wash and then chop all the potatoes put it in a large bowl
  2. Also add the chilli powder, Coriander, Mint, Garam Masala and the salt according to taste.
  3. Mix with the wheat flour and oil. (not much water is not needed as the potato juices are enough)
  4. If the dough is soft add more flour.
  5. Then cook on hot plate called the Tawa

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