Name: Andhra Hot Coconut Rice
Ingredients: 4 Dried red New Mexico chiles, stems removed, crushed; 4 Fresh jalapeno or serrano chiles, stems removed, 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

Increasingly our world is short on thinking and long on experience. Mix this with inner turmoil and a desperate need for answers from some higher source, along with the infiltration of eastern religions, and you can easily see why the mystical aspects of our culture are so predominant. Our generation would certainly far rather load all of their information in a computer and forget the agony on thinking, especially thinking biblically.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Andhra	India	6	Servings

INGREDIENTS

4		Dried red New Mexico chiles, stems removed, crushed
4		Fresh jalapeno or serrano chiles, stems removed, 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

INSTRUCTIONS

several fresh whole red and green chiles for garnish 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. Serves:
6-8. Heat scale: Hot. ANDHRA HOT COCONUT RICE
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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