| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indo |
Rice |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Freshly Grated Coconut Or Desiccated Coconut |
| 3 |
c |
Water |
| 1 |
ts |
Tumeric |
| 1/4 |
ts |
Salt |
| 1 |
|
Bouillon Cube |
| 2/3 |
c |
Water |
| 2 1/2 |
c |
Long Grain Rice |
|
|
Strips Of Red Pepper |
|
|
Thin Slices Of Cucumber |
|
|
Fried Onion Rings |
|
|
Strips Of Flat Omelette (Recipe Below) |
INSTRUCTIONS
Soak the coconut in the 3/4 litre of water overnight. Strain the water from
the coconut; bring to a boil. Add the tumeric, salt and stock cube,
dissolved in 2/3 Cup of water. Add the rice to the liquid and cook slowly
until all the liquid has been absorbed. If the rice is not cooked, add
more liquid and continue cooking, slowly, until done. Decorate with the
pepper, onion rings, cucumber and omelette strips.
FLAT OMELETTE:
Heat the oil in a small frying pan. Beat the eggs and add the salt and
pepper. Cover the bottom of the pan with a thin layer of egg. Cook slowly
for 2 to 3 minutes. Turn out onto a warm plate and keep it warm. Continue
to cook until all of the egg mixture is used up. When done cut each
omelette into 1/4-inch strips and use for a garnish.
From How To Cook Good Curries by Helen Lawson Copyright 1973
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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