Jeera Pepper Kadi

Ingredients:

1 cup fresh/frozen coconut

1 tsp cumin seeds (jeera)

1 tsp coriander seeds

6-7 peppercorns

3-4 red chillies

1/4 tsp tamarind extract or 1-2 pieces of normal tamarind

1-2 tspn finely chopped garlic

Oil

Salt to taste

Method:

Heat oil and fry cumin, coriander seeds, pepper and red chillies. Grind with coconut, tamarind and salt. Heat the ground masala with sufficient water(to a consistency of sambar) for 10min. Heat oil in a pan. Add garlic, when they turn to brownish, add to the cooked masala. Serve with hot rice.

Jeera Rice

Ingredients:

1 cup Basmati rice

3 cups water

Salt to taste

2 tbsps vegetable oil/ghee

1 large onion chopped fine

2 tbsp cumin seeds

1/2 cup water

Coriander leaves to garnish

Method:

Wash the Basmati rice well in running water. Add the 3 cups of water and salt to taste to the rice and set it up to boil. Once the rice is almost cooked , remove from fire and drain the water by straining the rice through a sieve. Set aside. In another pan, heat the oil/ghee till hot and add onions. Fry till light brown and then add the cumin seeds. The seeds will splutter. Now add the rice and stir well. Add 1/2 a cup of water to the rice and cover. Simmer till all the water dries up. Allow the rice to stand for another 2-3 minutes and then serve garnished with coriander leaves.