| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Andhra |
Rice |
8 |
Servings |
INGREDIENTS
| 4 |
|
Dried red new mexico chiles; stemed & crushed |
| 4 |
|
Fresh jalapeno or serrano chiles, finely chopped |
| 2 |
c |
Freshly grated coconut |
| 2 |
c |
Cooked rice |
| 1 |
ts |
Salt |
| 1 |
ts |
Mustard seeds |
| 2 |
ts |
Peanuts |
| 2 |
ts |
Cashews |
| 1/2 |
c |
Vegetable oil |
|
|
Several fresh whole red and green chiles for garnish |
INSTRUCTIONS
Roast the coconut in a dry frying pan until it is golden brown, then mix in
the rice and salt. Set aside. Heat the oil and fry the mustard seeds,
peanuts, and cashews, but take care they do not burn. Pour the seasoning
mixture over the rice and coconut, and mix well. Garnish with the whole red
and green chiles. This one is hot so watch out !
Formatted & Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 208 by RecipeLu
<recipelu@geocities.com> on Nov 07, 1997
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