food-2

 

Collection of South Indian dishes Recipes

 

1 BREAKFAST

1.1 ADAI (A type of pancake made from dhals)

1 c. rice 2 hot green chilies

1/4 c. chana dhal 3/4 cup water

1/4 c. urad dhal 1/8 tsp. asafoetida

1/4 c. toor dhal salt to taste

2 red chilies 1/4 cup vegetable oil

 

Mix rice and dhals together and soak in water for 3 hours. In a blender, grind

the mixture of rice and dhals with the green and red chilies, adding about 3/4 cup of water. The mixture should not be ground finely. It should be of a coarse nature and a thicker consistency. Mix asafoetida and salt with it. The batter should not need to be fermented. Adai can be made as soon as the batter is ready. Over medium heat, brush the griddle with oil. Pour 1/3 cup of batter over the griddle and spread it around.

It should be thicker than Dosai. When golden brown, turn it over to cook the other side. Take it out of the griddle and serve hot. Makes about 8 Adais. Goes well with coconut chutney.

 

1.2 APPAM (A type of pancake made from rice flour)

1 c. rice 1/2 c. water.

1/4 tsp. fenugreek 1/8 tsp. baking soda

1 c. cooked rice 1/4 c. vegetable oil

3/4 tsp. salt 1/3 c. coconut milk

 

Batter has to be ready a day ahead of making this dish . Mix rice and fenugreek together in water for 3 hours. Grind it in a blender very finely with cooked rice and salt, adding about 1/2 cup of water. Leave the batter on the top of the refrigerator or inside the oven for 24 hours to be fermented. An hour before making Appam add coconut milk and baking soda and make sure that the batter is of pouring consistency.

 

Over medium heat, spray oil in a fry pan which has a round bottom. When hot, add 1 tablespoon of dough in the middle of the pan. Holding the side handles of the shake it in such a way that the batter will spread allover the bottom of the pan and make a circle. Close pan with a lid. In 2 minutes open lid to see if there is any uncooked dough. If not, Appam is ready. Makes 8 Appams. Eat with sugar and coconut milk.

Brown or white sugar can be added with the batter if you prefer it to be sweet. Reduce salt to 1/4 teaspoon if adding sugar.

 

2 1 BREAKFAST

1.3 CHAPPATHI (A flat round bread made from wheat flour)

1 c. whole wheat flour 2 Tbsp. vegetable oil

1/4 c. all purpose flour 1/2 c. water

for dough) 1/4 c. all purpose flour 1/2 tsp. salt (for dusting) Mix flours, salt, oil and water and make a dough. Knead the dough for about 8 - 10 minutes to make it soft. Cover it with a damp cloth and leave it aside for about 1 to 3 hours. After 3 hours knead the dough again and divide it into 8 small balls.

Roll the balls into a thin round pastry, of about 5 inches in diameter. If it sticks to the surface when you flatten the ball, you may dip the pastry in the extra all purpose flour and keep the surface dusted with flour.

Over medium heat on a hot griddle, place the uncooked CHAPPATHI. When one side becomes slightly brown, turn it over for the other side to be cooked. Take it out of the griddle and hold chappathi with tongs over a medium flame on the top of a gas range. Expose both sides of chappathi to the flame for a few seconds. It will puffbeautifully. Serve it hot. Apply melted butter. Tastes good when eaten with kurma.

2 to 3 servings.

 

1.4 PLAIN DOSAI (Rice pancakes)

1 c. rice 7 Tbsp. water

1/4 c. urad dhal 1 tsp. salt

1/4 tsp. fenugreek 12 tsp. melted butter

1 Tbsp. cooked rice

The batter for Dosai has to be ready a day ahead during the summer and two

days ahead during winter before preparation. Soak rice and urad dhal separately for3 hours. Fenugreek can be soaked with urad dhal. In a blender, grind soaked rice with 1 tablespoon of cooked rice and 3 tablespoons of water. Urad dhal and fenugreek have be ground with 4 tablespoons of water. Mix ground dough together well adding salt. Keep the batter outside on top of the refrigerator for 24 hours to be fermented.

Grease a fry pan or griddle with butter over medium heat. Pour 1/2 cup of batter over griddle and spread it into a thin round pastry. Pour 1 teaspoon of melted butter around it and another teaspoon of melted butter on top. When bubbles appear on top of the batter, about 2 minutes after being poured, turn it over. When both sides become golden brown, remove from griddle and serve hot.

 

1.5 EGG DOSAI

1 egg per dosai 2 tsp. vegetable oil per dosai

 

Make batter ready as for plain dosai .Beat an egg in a cup with a fork. Grease

hot griddle with 1 teaspoon of oil over medium heat. Pour 1/2 cup of batter over the griddle and spread it with a spoon into a round pastry. Pour the 1 beaten egg over the dosai. Add 1 teaspoon of oil around dosai. In about 3 minutes you’ll see bubbles on the top of the dosai. Turn dosai over for the other side to be cooked. Remove from skillet when golden brown. Serve hot.

 

1.6 ONION DOSAI 3

1.6 ONION DOSAI

1 Tbsp. butter (melted) per 1/2 c. onion cut long dosai per dosai

Make the batter as described for plain dosai. Pour 1/2 cup of batter from pitcher into greased. skillet. O.n top of the pancakes, spread 1/2 cup long thin cut onions and sprinkle 1 tablespoon of melted butter over it. Turn pancakes when bubbles appear.

 

When it becomes golden brown, remove from skillet.

 

1.7 MASALA DOSAI

Ingredients for Filling:

3 medium sized potatoes 1/2 tsp. ginger chopped

1/2 c. carrots and peas (frozen) 2 Tbsp. hot green chilies chopped

3 Tbsp. oil 1 Tbsp. coriander leaves chopped

1/2 tsp. mustard seeds 1/8 tsp. turmeric

1/2 tsp. urad dhal 1 tsp. salt

1/2 tsp. chana dhal 1/4 tsp. lime juice

2 c. onions (chopped lengthwise) 1 c. water

 

Boil potatoes and peel the skin off. Cut potatoes into small squares. Boil carrots and peas with 1/4 cup of water. When cooked, strain any extra water. In a frying pan over medium heat, heat the oil. Add mustard seeds, urad dhal, chana dhal and saute. When the dhals turn into golden colors add the onion, ginger, chilies, coriander leaves and turmeric. Cook over slow fire. Add prepared vegetables and salt and saute. Add lime juice and 1 cup of water. Let the mixture come to a full boil. When half of the water evaporates, remove from heat and the filling is ready. Make plain dosai on griddle. When both sides of dosai become golden brown. Each dosai takes 1/2 cup of the potato filling.

 

1.8 AVAL DOSAI (A type of pancake made from rice flakes

called aval which can be obtained only in the Indian stores.)

2 c. rice 1/1 c. yogurt

3/4 c. aval (thick) or 1 c. salt to taste

aval (thin) 1/4 c. vegetable oil Soak rice in water for 3 hours. Wash aval and soak it in yogurt or buttermilk. Grind aval with yogurt and rice. Use enough water to make the batter a pouring consistency.

The batter should neither be too thick nor too thin. If to be used immediately, more yogurt may be added as per taste. Grease the skillet over medium heat. Pour 1/3 cup of batter and spread it into a thin round pancake. When golden brown, turn it over.

Makes about 15. Tastes good with chutney or sambar.

 

1.9 ALL PURPOSE FLOUR DOSAI

1 c. all purpose flour 1 1/2 tsp. salt

1/2 c. buttermilk pancake mix 3 c. water

 

4 1 BREAKFAST

1 1/2 Tbsp. whole wheat flour 2 tsp. cumin seed

1 1/2 Tbsp. rice flour 1 tsp. mustard seed

1 1/2 Tbsp. cream of wheat 1 tsp. green pepper chopped

1 1/2 Tbsp. cream of rice 1/2 c. oil

1/4 c. buttermilk

 

Mix ingredients (1 through 8) in water and make the batter. Leave the batter

out for3 hours. After 3 hours, fry cumin seeds, mustard seeds, green pepper with 2 tablespoons of oil in a skillet over medium heat until they pop up. As soon as you hearthe cracking noise, pour this mixture into the already prepared batter and mix it well. Over medium fire, grease the skillet. Pour 1/2 cup of batter over skillet and spread

It around Into a thin pastry with a spoon. Spread 1 teaspoon of oil around pancake. When the flour on top of the pancake seems to be cooked, turn it over. When goldenbrown, remove from skillet. Serve hot. Makes 10 dosai. Eat with coconut chutney and sambar.

 

1.10 IDLI (Steamed rice patties)

The dough for idli has to be ready a day ahead of preparation. Soak rice and urad dhal separately for 3 hours. Blend soaked rice with 1 tablespoon of water, cooked rice with 1 tablespoon of water and urad dhal with 1/3 cup of water. All three items have to be ground finely. Mix all three batters together adding the needed salt also. Keep the batter outside on top of the refrigerator for 24 hours to be fermented . If using idli plates that go inside the pressure cooker, grease the plates with oil and fill the holes with batter. Steam cook inside the pressure cooker far 7 minutes . If using idli plates that have its own steamer (idlipan) spread damp white cloth on the top of the holes and fill the holes with batter and steam cook .

chutney, sambar and idlipodi. (Note: Idlipodi is a powder made from sauteing 1 cup of red chilies, 1/2 cup of urad dhal, 1/4 cup of chana dhal and 1/4 cup of sesame seeds in a drop of oil until golden brown and then grinding them into a coarse powder.)

 

1.11 Cream of Wheat IDLI (Steam cooked patties made with

cream of wheat)

1/2 c. urad dhal 1 c. water

1 c. cream of wheat salt to taste

 

Blender Batter has to be ready a day ahead of preparation. Soak urad dhal in water for 3 hours and grind it with 1/2 cup of water. Put cream of wheat on the damp white cloth which goes over the idli plates and steam cook for 10 minutes. Mix steam cooked cream of wheat with urad dhal batter, and salt adding about 1/2 cup of water. Leave the batter outside for 24 hours to be fermented. Pour batter over the cloth spread on the holes of the idli plate and steam cook either inside idli pan or inside a pressure cooker.

 

1.12 KICHADI (A preparation with rice sticks)

8 oz. rice sticks 1 c. frozen peas and carrots

3 c. water 2 green peppers

 

1.13 PARATTA (An Indian bread) 5

1 potato 1 small onion, chopped

1 tomato 5 Tbsp. oil.

Spices to be sauteed first:

1/2 tsp. fennel seeds 1/2 tsp. cinnamon

1 tsp. garlic (chopped) 2 cloves

1/2 tsp. ginger (chopped) 2 cardamom

1/8 tsp. turmeric 2 tsp. salt

 

Boil rice sticks with 3 cups of water in a saucepan until they become soft (not too soft). Drain excess water and keep it aside. Cut all vegetables into small sizes except onion which should be cut lengthwise. In a frying pan, heat oil and saute fennel seeds, garlic, ginger, cinnamon, cloves and cardamom. Two minutes after adding these, add turmeric, pepper and chopped onion. Keep stirring the mixture. Two minutes later, add the rest of the vegetables and salt. Keep stirring until all the vegetables become soft. When vegetables are cooked, add the cooked rice sticks and mix the whole

mixture and remove from stove. Tastes good when served hot.

 

1.13 PARATTA

2 c. 011 purpose flour 1/2 c. cold water

1/2 c. oil 1/4 c. oil (to sprinkle 1 tsp. salt and fry)

Mix the flour, salt, oil and water to make the dough. Knead it and make it smooth like a play-dough. Divide the dough into 6 small balls. Cover it wit a damp cloth and leave it aside for about 3 hours. After 3 hours, take each ball separately, dip it in a little oil and spread the ball into a very thin round pastry. Spread it as far as it can go.

Applying little oil, fold the round pastry into pleats like making a hand fan. Holding the pleats in one hand, twirl the foldings into a round flat patty. Leave the pastries in a pan airtight for 15 minutes. After 15 minutes, sprinkle oil on each pastry. Roll  them out into circle of 4 inches in diameter without unfolding the pleats. Grease the  skillet over medium heat. Drop paratta on the skillet. When it turns slightly brown,  turn it over for the other side to be cooked. Take it out when golden brown. Apply  melted butter to make it soft. Keep parattas airtight. Good to eat when hot. Goes  well with meat or vegetable kurma. 

 

1.14 POORI

1/2 c all purpose flour 3/4 c water

1 c. wheat flour 1/4 tsp. salt

1 1/2 Tbsp. butter (melted) 1 c. vegetable oil

Combine all purpose flour, wheat flour and salt in a mixing bowl.

Heat butter until  it is very hot and smells. Pour it in the mixing bowl over the flour carefully and mix  slowly. Then add water gradually and knead to a light, but smooth dough. Knead  on a lightly floured surface several minutes, until smooth and and elastic. Pinch off  about 1 tablespoon dough and form a small ball. You can make about 25 balls.  With  a rolling pin, flatten the balls as much as it can go into thin round pastries.

 

6 1 BREAKFAST

hot oil until puffed and become golden. Takes only a few seconds for each to be deep  fried. Good to eat when it is hot. Serve it with potatoes. Poori looks and tastes more  or less like the flour tortillas (sold in all grocery stores to make tacos) being deep fried  in oil. 

 

1.15 PUTTU (Steam cooked rice flour)

1 c. rice flour 1/2 c. sugar

1/8 tsp. salt 1/2 c. coconut

1/2 c. water 7 pods cardamom

Mix rice flour, salt and water and steam cook in a pressure cooker for 5 minutes.  Add sugar, coconut and powdered cardamom. Mix well. Can be served as a snack  also. Makes into 2 cups.  1.16 UPPUMA A cream of wheat preparation more or less  like the Southern grits but is mixed with Indian spices 

1 c. cream of wheat 1/2 tsp. ginger pieces

1/2 tsp. mustard seeds 2 Tbsp. onions {chopped)

20 cashew nuts 1 hot green pepper, chopped

2 tsp. split urad dhal 2 c. water

4 Tbsp. vegetable oil 3/4 tsp. salt

 

Slightly brown cream of wheat for 4 minutes i.n a skillet over medium heat and

set it aside. In another pan, saute mustard seeds, cashew nuts, urad dhal in oil over  medium heat until golden brown. Add ginger, onion, chopped green pepper and let it  simmer uncovered for three minutes. Add 2 cups of water and salt with the boiling  ingredients. Let the water come to a full boil. Add the browned cream of wheat while  stirring. Keep on stirring for 5-7 minutes and by that time cream of wheat will be  well cooked. It is good when served hot. Cooked uppuma comes up to 3 cups. Eat  uppuma with chutney or yogurt and pickles. 

 

1.17 VENPONGAL (A rice preparation with moong dhal)

3 c. water 1 stick butter

1/3 c. moong dhal 1 tsp. whole black pepper

1 c. rice 20 cashew nuts

1 tsp. salt 1 tsp. cumin seeds

Add 3 cups of water with moong dhal, rice and salt and cook it on the stove over  medium heat. When the mixture becomes soft and the water is gone, take it out of  the stove. If you cook it in a pressure cooker it will be cooked in 5 minutes. Over  medium heat, melt the butter in a frying pan. Add the pepper to it and saute. Add  the cashew nuts. A minute later add the cumin seeds. As soon as the pepper and  cumin seeds start to pop and the cashews turn golden brown, remove the pan from  the stove and pour the golden mixture into the cooked rice and moong dhal. Serve it  hot. Eat venpongal with Sambar. Serves enough for 4 people. 

 

1.18 IDLY VEGETABLE SANDWICH 7

1.18 IDLY VEGETABLE SANDWICH

2 c. rice 1 tsp. mustard

1 c. urad dhal 1/2 tsp. turmeric powder

1/4 head cauliflower 6 tsp. oil

1 carrot 1 Tbsp. curry leaves

1 potato 2 Tbsp. coriander leaves

i onion chopped

2 tsp. coconut flakes 1 tsp. salt

1 tsp. masala powder (optional)

Prepare batter as for IDLY (in the Breakfast Section) using the rice and urad dhal.  Peel potato. Shred carrot and potato. Cut onion and cauliflower into small pieces. In  a fry pan, heat 4 tsp. oil and saute cut vegetables and coconut flakes for 5-10 minutes.  Add salt, turmeric and the optional masala powder. In another fry pan, saute mustard  seeds in 2 tsp. oil until they pop, add curry leaves and swirl for a minute. Add to  batter. Add the coriander leaves to the batter and mix well. Grease idly-plates. First  add 2 Tbsp. of batter to each hollow then 1 tsp. fried vegetables, then top off with 1  Tbsp. of the batter. Steam cook for 5-7 minutes. 

 

1.19 TOMATO BREAD UPPUMA

6 slices white bread 2 green chillies

2 large onion, sliced 4 cloves garlic

1 large tomato, sliced 1 tsp. coriander powder

1 Tbsp. ghee 1/4 c. chopped coriander

1 tsp. mustard seeds leaves

salt to taste

Cut bread slices into medium sized cubes. Heal ghee and saute mustard seeds  until they pop. Add sliced onions and when golden brown, add green chillies, garlic,  coriander powder, nd sliced tomato pieces. When gravy becomes thick, add bread  cubes and cook till bread is soaked and soft. Add coriander leaves and mix uppuma  well.

 

 

 1.20 MASALA BREAD

6 tsp. grated coconut lime-sized turmeric

2 tsp. pottu kadalai 2 Tbsp. coriander leaves

1 1/ tsp. coriander seeds 1/2 onion chopped

1 Tbsp. poppy seeds 3 cloves garlic

4 red chillies salt to taste

ghee for frying 6 slices white bread  Grind first 10 ingredients into a fine paste, adding very little water. Smear on both  sides of the bread slices. Shallow fry in a little ghee until brown. Serve with coconut  chutney. 

8 2 KINDS OF RICES

2 KINDS OF RICES

 

2.1 BISI BELA HOLI (Sambar Bath) Rice cooked with veg-etables

Ingredients for 4 servings:

Masala Ingredients:

2 tsp. ghee 2 inches cinnamon sticks

2 Tbsp. chana dhal 2 cloves

2 Tbsp. coriander seeds 2 cardamom

6 red chillies 2 Tbsp. grated coconut

1/4 inch square asafoetida 1/4 inch ginger

(powdered)

Fry the above ingredients in 2 tablespoons ghee over slow fire until golden brown and grind them into a smooth paste.

Vegetables:

tamarind {size of a lime)

 

1 (big) potato 1 c. rice

1/4 cauliflower 1/2 c. toor dhal

2 carrots 1 tsp. salt

10 beans 1/8 tsp. turmeric

2 (big) onions 12 cashew nuts

1 (big) tomato 12 raisins

1 c. green peas 1/2 c. ghee

1 bell pepper 2 Tbsp. coriander leaves

Cut the vegetables into big pieces and wash them well. Soak tamarind in 3 cups  of water for 1/2 hour and extract the juice from the pulp. Wash rice and dhal and  strain the water. Mix rice, dhal, tamarind water and vegetables, masala paste, salt  and turmeric powder. Pressure cook for 15 minutes. Fry nuts and raisins in ghee and  add to the bath. Garnish with coriander leaves. Serve hot. 

 

2.2 CAULIFLOWER PULAV

Ingredients for 6 to 8 servings

1 1/2 c. basmati rice 2 medium onions, chopped

1 stick butter 12 cloves garlic chopped

8 oz. frozen cauliflower 2 crushed cardamom

2 tsp. salt 1 stick cinnamon

1/2 tsp. black pepper powder 6 cloves

1/2 tsp. red pepper powder

1/2 inch ginger 1/2 tsp. coriander powder

2 0r 3 green chillies 2 1/3 - 3 c. water

1 tsp. cumin seeds 5 Tbsp. sour cream

 

2.3 BIRIYANI (Game-hen, Lamb, Chicken) 9

Wash rice thoroughly and soak it in water for 1/2 hour. Heat butter. Fry cauliflower  with 1 tsp. salt black and red pepper until it is half cooked. Remove cauliflower from  the butter and fry onion and garlic in the same butter. Add cardamom, cinnamon,  cloves and rice and fry for a few more minutes. Add fried cauliflower sprigs, sliced  ginger, green chillies, salt (1 teaspoon), cumin seeds and coriander powder. Continue  to fry for 5 minutes. Add 21/2 to 3 cups of water. Then add sour cream. Cover and  cook until all water evaporates. Pour the mixture in a greased metallic or Pyrex ware  and cook it inside the oven at 300 degrees for 20 to 30 minutes. Garnish pulav with  sliced onion, cucumber, tomatoes and toasted almonds. 

 

2.3 BIRIYANI (Game-hen, Lamb, Chicken)

4 lb. meat (cut) 3 cups basmati rice

2 tsp. saffron 2 Tbsp. hot milk

1 Tbsp. oil 3 onions sliced

1 tsp. cumin seeds

4 pieces cinnamon 10 cloves

12 pieces cardamom 2 bay leaves

5 cloves garlic 2 inch ginger

2 green chillies 1 Tbsp. lemon-juice

1 tsp. cayenne pepper

2 cups yogurt 1 cup coriander leaves

1 cup mint leaves 1 tsp. green chillies

1 tsp. salt (chopped)

1/4 cup raisins plumped 1/4 cup almond slivers

in hot water (roasted) 

Soak rice in salted water for 3 hours. Wash a couple of times. Warm milk and dis-solve slightly roasted saffron in it. Heat oil, add half the cardamom, cloves, cinnamon    and bay-leaves, and stir once; throw in cumin stir once; saute 2 sliced onions in heated  oil over high flame until edges brown. Grind garlic, ginger and chillies to a paste with  some water in a processor or blender. Add to the onion and saute for 2 minutes. Add  cayenne pepper and stir once. Add meat and brown on all sides Reduce heat to a  simmer, cover and cook for 10 minutes. Chop mint and coriander roughly and add to  yogurt. Add green chillies and half the milk-saffron mixture to yogurt. Add half the  yogurt mixture, salt, 1/4 cup water to the meat, bring to a simmer, cover and cook  on a low flame for 10 minutes. Uncover, add lemon-juice and cook for an additional  10 minutes. Add 1 tsp. salt.  Meanwhile bring 2 quarts of salted water to a boil. Add drained rice and rest of  cardamom, cloves, bay-leaf and cinnamon. Bring to a boil and half cook (7 minutes).  Drain all the water. Transfer the meat mixture to a oven-proof casserole. Add the  rest of the yogurt mixture as a layer. Layer the half cooked rice on top. Make a hole  and pour the rest of the milk-saffron in it. Cover with a moist cloth or paper-towels.  Cover this with aluminum foil and lid (if available).  Bake in preheated oven at 325 F for 30 minutes. Uncover and cook for 10 minutes.  Garnish with almonds, raisins and browned onion slices. 

 

2.4 CHICKEN BIRIYANI

Ingredients for 6 to 8 servings

4 lb. chicken (cut) 3 cups basmati rice

1 coconut 1 Tbsp. salt

Masala Ingredients:

2 inch ginger 1 1/2 tsp. poppy seeds

4 pods cardamom 2 tsp. fennel seeds

1 1/2 garlics (whole) 3 in. cinnamon

2 Tbsp. mint leaves (chopped) 2 green peppers

10 cashew nuts 7 cloves

 

1/2 cup coriander leaves

(chopped)

Grind these spices with 1/2 cup water and make a masala paste.

Spices to be sauteed:

4 cloves 15 cashew nuts

1 1/2 inches cinnamon 2 sticks butter

1 c. onion (cut)

1/4 tsp. turmeric powder 1 Tbsp. mint leaves

5 bay leaves 2 Tbsp. coriander leaves

4 cardamom

Grind coconut pieces and extract 6 cups of milk.

In a heavy bottomed 6 quart saucepan, saute all above mentioned spices in 2 sticks  butter. When they all turn into golden color, add the ground masala paste. Stir the  mixture. Two minutes after that, add the well cleaned chicken pieces and salt. Keep  on stirring for 5 minutes. Add 2 cups of Coconut milk. When chicken is 3/4th cooked,  add the rest of the coconut milk. When the whole mixture boils, add the washed  basmati rice. When rice is half cooked, pour the whole mixture into oven ware tray  and place it inside the oven at 250 degree. Biriyani will be ready in 20 minutes. Serve  It with yogurt pachadi.  2.5

 

COCONUT RICE

Ingredients for 4 to 6 servings

1 c. rice 11 cashew nuts (split into 2)

2 Tbsp. melted butter 1/2 tsp. mustard seeds

3 or 4 whole green chilies or red

2 tsp. urad dhal peppers (cut into pieces)

2 tsp. chana dhal 1/2 fresh Coconut, shredded

1/2 tsp. cumin seeds 2 tsp. salt

Cook rice separately and let it cool for a while. In a sauce-pan, add melted butter  or ghee and mustard s eds and fry in low heat until the seeds start popping. Then  add urad dhal, chana dhal cumin seed, cashew nuts, chili or pepper and fry until the  dhals are light brown. Add Coconut shreds and fry on low heat until the coconut is  slightly brown. Always stir constantly while frying. Add salt and rice and mix well.  Note: Depending on your taste you can vary the proportions of the above ingredients