Pan cakes
Ingredients: (serves: 2)
1 cup cooked rice
1 cup coconut milk
1 ¼ cups rice flour
¼ cup white sugar
½ tsp. salt
2 teaspoons baking powder
1 tablespoon vegetable oil
Method:
- Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
- Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.
Egg and coconut stew.
Ingredients: (serves: 2)
Egg (hard boiled): 2 nos.
Oil: 2 tbsp.
Ginger (julienne): 2 tsp.
Garlic (slivers): 1 tsp.
Scallion root: 2 nos.
Cherry tomatoes: 3 nos.
Cinnamon stick: 1’’ stick
Green cardamom: 2 no.
Cloves: 3 no.
Bay leaves: 1 no.
Turmeric powder: 1 tsp.
Salt: as required
Crushed pepper: ½ tsp.
Coconut milk: 1 cup
Method:
- Hard boil the eggs and slice. Keep aside.
- Heat up a sauce pan, add a teaspoon of oil and heat up.
- Sear the cherry tomatoes and scallions and keep aside.
- Add more oil and crackle the spices to remove the raw flavor.
- Add the turmeric off the heat to remove the raw aroma. Add the coconut milk and simmer gently for 10 minutes to thicken. Add seasoning as required.
Serve hot along with the boiled egg slices.