Served as main course. Suitable for vegetarians. A South Indian recipe. Speciality: Recipe for microwave cooking.

Indian

4 Tablespoons Butter or Ghee(Clarified Butter)

1 teaspoon Mustard Seeds

2 teaspoons each of split Black Gram and split Bengal Gram

2 Red Chillies, broken into bits

1/2 teaspoon Asafoetida

4 Green Chillies, chopped

a few Curry Leaves

2 teacups grated Coconut

4 teacups cooked/steamed Long Grain Rice(Basmati Rice)

Salt to taste

A handful of Fried Cashewnuts to garnish.

Pour melted butter/ghee(clarified butter) in a large deep microwave-safe bowl. Add the mustard seeds, grams, red chilli bits and asafoetida. Microwave covered on high (100%) power for about 3 minutes (stirring mid-way if required) or till the mustard seeds splutter and the grams turn light brown. Add the chopped green chillies, curry leaves and the grated coconut. Mix well. Microwave uncovered on 80% power for about 2 minutes (stirring at regular intervals) or till the coconut is light brown in color. Add the cooked rice and salt to the coconut mixture. Mix well. Microwave covered on high (100%) power for about 3 minutes or till the rice is flavored with the coconut mixture. Garnish with fried cashewnut bits.

Preparation time: 7-10 minutes

Cooking time: 8-12 minutes

Serves: 4

Tips:

The cooked rice must be cooled to room temperature before use in step 3. This is a great way to use left-over rice.

It is important the mustard seeds fully crackle. The mustard seeds can be microwaved in ghee first, and as they start crackling, the grams, red chilli bits and asafoetida can be added and microwaved as said in step 1 above till the grams are lightly browned.

When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food. Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.

Tips:

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