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Kobbari Annam

2 cups raw rice
4 cups coconut milk
salt to taste
1/4 tsp turmeric pwd (optional)
8-9 garlic cloves, finely sliced OR 1 tsp ginger-garlic paste
4-5 slit green chillis
2 onions, finely sliced
1´´ cinnamom stick (2 pieces)
2 cloves
2 elachis
1-2 bay leaf
1 tbsp ghee + 1/2 tbsp oil

Heat ghee and oil in a cooking vessel on medium heat, add the cinnamom stick, cloves, elachi
and bay leaf and fry for a few seconds. Add sliced garlic and fry for half a minute.
Add the green chillis and sliced onions and saute for 4 mts on medium heat.
2 Add turmeric pwd, salt and combine. Add the drained rice and fry it along with onions for a minute.
Add 4 cups of coconut milk and bring to a boil.
3 Reduce heat and place lid and cook till rice is done.
4 Garnish with coriander leaves.

How to extract coconut milk: Grate a coconut, add 2 glasses of hot water and leave aside for 30 mts.
Grind it to a fine paste. Place a muslin or thin cotton cloth on a vessel and pour this mixture onto the muslin cloth.
The strained milk is called ‘first milk’ of coconut. Use your hand to squeeze out the milk from the residue.
Add one more glass of water to the residue and run in the grinder for a mt. Strain on to muslin cloth.
This second extract is called ’second milk’ of coconut.


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