KobbariAnnam&Omelette Curry

 
 
  
I never knew coconut rice till I went to Andhra... inspite of being a Keralite,who found an excuse to add coconut in every other dish!...It was indeed one of the best items in our hostel menu...Our cook Shanthakka's Noonavankaya,chicken curry,kobbari annam etc was definitely classy.My students used to still crib about the taste but I think Shanthakka added some extra seasoning for me! ;)...And there was a sweet girl,Ratna, who took real good care of me...(poor girl!... was badly misunderstood by everyone else cos of her foolishness at times!)She used to cook some special dishes for me at times...and I should say that I have never eaten a better chicken or a better coconut rice than her's...that Andhra touch was inimitable...(Lost touch with her with the flow of Time...whereever she is now, I hope she is happy and content)...This Kobbari Annam is what I have seen Ratna doing in my hostel room...and the Omelette curry is my mom's, with a little touch ups by me...Whenever Amma ran short of eggs she would make this omelette curry for the uniform distribution!!Mothers know only to share everything...selfless souls!

Ingredients:

For Kobbari Annam/Coconut Rice

(serves 2)
Basmati Rice-1 cup
Coconut milk-1 cup
Grated coconut-100g
Green chillies-4(slitted)
Dry Red chillies-2
Curry leaves-2 sprigs
Mustard seed-1/2 tsp
Black gram-1/2 tsp
Chana dal-1/2 tsp
Water-1 1/4 cup
Ghee-2 tbsp
Salt-as required
Bay leaves-2(optional)
Garam Masala-1/2 tsp(optional,traditionally not added)
Roasted Cashewnuts-25g(optional-for garnishing)
Method:

Wash the basmati rice and soak it in water for 10 minutes.Fry rice with 1 tbsp ghee added to it for 3 or 4 minutes. Now cook it with 1 cup coconut milk(preferably squeezed out from fresh grated coconut,adding some water-the tinned coconut milk often tastes far from the original) and 1 1/4 cup water with salt added.(I microwave it at hight for 20 minutes).Now to prepare the seasoning, heat the remaining ghee(you could use any edible oil as well) in a wok.Add mustards,blackgram,chana dal,dry red chillies, curry leaves,bay leaves(optional),garam masala(optional)& green chillies. Once the seasoning has spluttered,add grated coconut to it till it turns light brown.Now add cooked rice to it and mix well.Finally garnish it with fried cashew nuts. Coconut rice is ready.(You may use coriander leaves also if u want to make it a little more tasty-but dont blame me if people say it is not coconut rice!!)....Now serve it hot with Potato fry or with my Omelette curry or chicken curry or any spicy curry of your choice!!

Omelette curry

For the Omelette

Eggs - 3
Onion, finely chopped - 1
Green chillies, finely chopped - 2
Milk-1/4 cup
Corn flour-1tbsp
Chopped coriander leaves - one small bunch
A pinch of ground pepper
Oil
Salt

For the Curry

Grated coconut - 2 tbsp.
Cumin seeds (jeera) - 1/2 tsp.
Fennel seeds (saunf) - 1/2 tsp.
Coriander powder - 2 tsp.
Red chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Garam masala powder - 1/2 tsp.
Oil - 2 tbsp.
Small onions, finely sliced - 3
Green chillies, chopped - 2-3
Tomatoes, finely chopped - 2
Vinegar - 1 tsp orTamarind paste-3/4tbsp)
Chopped coriander leaves - 1 tbsp.
Salt

Method:

Grind together coconut, cumin and fennel seeds, coriander, red chilli, turmeric and garam masala powder very less water(may be 1 or 2 tbsp)to a paste. Set it aside.

Whisk the eggs along withmilk,corn flour,green chillies, chopped coriander leaves, a pinch of black pepper powder and salt.Heat oil in a wide pan.Saute onions till they become transluscent and slightly golden.Spread it uniformly in the pan.Now pour in the whisked egg mixture. Cook till both sides are cooked and puff up.Remove from fire and cut into probably one inch size pieces and keep it aside.

Now heat oil in a deep bottomed wok.Fry the chopped onions till they turn slightly brownish.Add all the ground masala paste and saute for 4 minutes.See to it that the gravy doesnt stick to the wok.add the green chillies and tomatoes and saute further till tomatoes become soft.Now add vinegar/tamarind paste,2 cups of water and salt as required.Simmer the gravy for nearly 8 minutes.Add the coriander leaves and the omelette pieces into the gravy.Simmer it for another 3 minutes...Now serve it hot with the coconut rice!!