2 tablespoon ghee
6 cm ( 2,5 in ) cinnamon stick, broken in two
4 cloves
4 cardamoms
2 bay leaves
300 g ( 1 ¾ cups ) basmati rice or long grain rice, washed and drained
600 ml (2 1/3 ) water
300 g ( 1 ¾ cups ) peeled potatoes, diced
1 teaspoon turmeric powder
½ teaspoon garam masala
1 ¼ teaspoon salt
Method
Heat the ghee over medium heat and fry the cinnamon, cloves , cardamoms and bay leaves until aromatic. Add the drained rice and stir fry for 1 minute. Turn off heat.
Bring water , potatoes, turmeric powder, chilli powder, garam masala, and salt to the boil. After it has boiled after 3 minutes, add the rice. Lower the heat and cook until the rice is cooked, about 10 to 15 minutes. Remove whole spices and serve.
( serve 2,preparation time 1o mins,cookin g time 25 mins )
Potato Rice
Banana appam
440g ( 2 cups ) rice . soaked for 4-5 hours , drained
440 g ( scant 0,5 cup ) grated coconut
1 ripe banana, about 125 g ( 4 oz )
125 ml ( 0,5 cup ) coconut water
0,5 teaspon salt
0,5 teaspon bicarbonate of soda
Method :
Blend the rice,coconut ,banana and coconut water into a satiny smooth paste, add the salt and aside, covered,for 5 hours to ferment at room temperature ( 28 C ). If the batter is fermented on a relatively warm day, you may have to reduce standing time.
Add the sodium bicarbonate and mix well. Add a little water if needed. The batter should flow freely of a spoon.
Heat a frying pan over medium-low heat, and grease it lightly. Pour a ladle of batter into the pan, spreading it like a thick pancake. Cover the pan with a lid. Cook until the underside is browned, 8 to 10 minutes
Serve hot with coconut chutney, coconut milk or brown sugar.
( make 6 pieces,preparation time 20 mins,fermentation time 5 hours,cooking time 1 hour )
