Friday, April 1, 2011

Flower shaped Omelet


1 Egg
1/2 tea spoon of coconut Oil


1. Put the firing fan on the fire and keep for proper heat.
2. Put coconut oil to fan and spread it.
3. Put the flower shaped block in fan.
4. Break and put the egg in to it.
5. Keep omelet for few minute for cooking.


3 Cups long grain Rice
4 tbs ghee or butter
2 medium Onions, finely sliced
6 Cloves
20 black Peppercorns
12 Cardamom pods, bruised
1 ½ tsp ground Turmeric
3 ½ tsp Salt
5 Cups Coconut milk
Rampe leaf (or 4 pieces Daun Pandan)


- Wash rice and drain thoroughly.
- Heat butter on a saucepan.
- Add onions and fry until golden brown.
- Add cloves, cardamom, peppercorns, salt, turmeric and rampe.
- Add rice and fry until rice is well coated with butter and turmeric
(stir constantly).
- Add coconut milk and bring to a boil.
- Reduce heat, cover with lid and cook for another 25 minutes or so
(until rice is cooked) without lifting the lid.
- When rice is cooked, the spices & leaves used will have surfaced to
the top. Remove them and serve hot with curries.


Recipes for Coconut Rotti

3 cups of all purpose flour
1 1/2 cups of scraped coconut
a pinch of salt
1 egg
2 cut green chillies
1-2 cut red onions
1/4 cups of water

Firstly add egg, salt to the flour, then mix. Gradually add water and the other ingredients. Mix well. Make small balls and flatten them on a kenda leaf or banana leaf. Put them on to the hot disk and cook well.