Cooking like dadama

My dadama was a very good cook. She always cooked the traditional rice and curry to cows leg soups and pillows which is like a banana pancake deep fried and served with some treacle.
Everything my dadama cooked was so delicious. She thought me how to cook a good chicken curry after my dad complained to her about my extra salty and extra spicy chiken. Ever since i always try to make it her way cos it’s so delicious and simple.
Whenever my grandma made some special cows leg soups or whatever nice food she ised to send a portion to my dad and i would taste from it.
Ever since the demis of my grandma my aunt kept sending my dad aby special food she cooked. She does have my grandmas cooking skills and always cooks very tasty food. Having moved to dubai, when ever i crave for dadamas food i try and cook it myself.
This time i was craving for ghee rice which was a habit of my grandma to make them in a very large quantity and send to the mosque. This ghee rice had a coconut flavor and was served with a beef devil or avial as we call it. I tried making the potato avial instead of beef and it tasted perfect.
The best part of this ghee rice was she used to cook and pack them in small bags which was tied and distributed amongst the people. It was so much fun to open the bag and eat the rice. The aroma was extraordinary. The flavors of the spices like cury leaves, pandan leaves and cinnamon were all mixed with this coocnut flavored ghee rice.

You can cook them and refrigerate for upto 3-4 days.

Here is how i cooked it.

2 cups basmathi rice (can use any rice)
1 cup thick coconut milk
2 cups thin coconut milk
1 cup water
2 table spoons ghee
1 medium onion chopped
A handful of curry leaves
2 cinnamon sticks
2 inch pandan leaves
Salt to taste

Wash and drain rice.
Temper onions, curry leaves and pnadan leaves in ghee and add the cinnamon sticks.
Stir a minute and add the rice.
Continously stir till the rice is coated with ghee.
Add salt.
Pour the milks and water together and cook till the rice is done.
The cooking time may varry depending on the utensil used to cook like the rice cooker does the auto on and off while the hob need our control. So watch out and cook as you would do anyrice.
The water quantity may vary depending on the rice you use so if you are not using basmathi please use the water and milk according the way you would cook normally.

For the potato devil.
Boil 2 potatoes chopped into cubes.
Chop 2 large onions and sauté in oil.
Add some curry leaves and green chillies.
Add a pinch of turmeric powder.
Season with salt, crushed pepper, chilkie powder and chillie flakes according yo your requirements.
Add the boiled potato cubes and mix gently making aure not to break the potatoes.
Pour a table spoon of thick coconut milk and let it boil over a very low heat.

Give it a quick mix to coat the potatoes with the spices and turn off the flames.



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