COCONUT RICE

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by: Sunidhi Rawal






Best use of leftover rice!




ingredients

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serves: 2

2 cup Boiled Rice or Leftover rice

1 cup Fresh Coconut grated

2 Potato Sliced

2 Onions Chopped

2 Tomato Chopped

2 tablespoon Oil

1/4 teaspoon Mustard Seeds

1/4 teaspoon Nigella Seeds

leaves Few Curry

1 teaspoon Urad dal

1 teaspoon Chana Dal

pinch of Asafoetida

2 Green Chillies

Salt to taste

Red Chilli to taste

1/4 teaspoon Turmeric Powder

1 teaspoon Lemon Juice

Nutrition Facts
COCONUT RICE

Servings Per Recipe: 2

Amount per Serving

Calories: 705

  • Total Fat: 16.2 g
  •     Saturated Fat: 1.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 248.2 mg
  • Total Carbs: 127.4 g
  •     Dietary Fiber: 17.9 g
  •     Sugars: 18.9 g
  • Protein: 19.3 g
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preparation

1.  * In a Wok, heat oil, crackle mustard seeds, nigella seeds, Urad dal and Chana dal

2.  * Add in Turmeric powder, Asafoetida, green chillies and curry leaves

3.  * Add in chopped onions, tomatoes and potatoes

4.  * Cook till potatoes are soft

5.  * Add Salt and red chilly powder and mix well

6.  * Add Cooked Leftover Rice and fresh grated coconut

7.  * Mix well, add a little water and cook covered for 2 minutes

8.  * Done! Add Lemon juice, mix well and serve hot !

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