Manju Aunties Thengai Paal Sadam / Coconut Milk Rice Pilaf.
Step by step recipe for flavorful Thengai Paal Sadam Coconut Milk Rice Pulao – gluten free coconut milk rice with garlic and onions.
Thengai Paal Saadam – I used to stay in Manju Auntie’s (not a relative) house when I was studying/working. That was roughly a decade plus years ago. I was as any normal teen and I used to get up very late in the morning, miss my breakfast and rush to office. Auntie, will prepare this Thengai Paal Saadam and bring it for me as I missed breakfast. She would get herself dropped on the way from her husband on his way to office. She would come to my office and give the lunch box and say “nalla saapudu enna” – “eat well. ok” and go back home in an auto rickshaw. All this so I will have lunch early. I do not know how many mothers will do something like this for their own children. I entered their house as a paying guest (she never took a single penny till date) and ended up as one of their own daughters. Uncle proudly calls me his eldest. She would do all my laundry and even iron all my clothes. I am eternally grateful to her. She would treat me like a queen when I was sick. I really did not realize a lot of things until my son was born. The perspective of everything changes when u become a parent. It stuck me hard as I don’t remember saying thank you often to her. I always call her whenever I am down and she makes me feel better in an instant. Those couple of years in her house are the best days of my life. Thank you Amma for being there. She is the best person in the whole world. I do not know if she will ever read this but she knows I am there for her. She is an amazing cook and this is one of her signature recipes. This is Manju auntie. The one near her is her equally adorable husband, Babu uncle.
Lets start with the recipe. I used seeraga samba rice for this recipe. Basmati rice can be substituted if you cannot source seeraga samba rice. Seeraga samba is a very aromatic rice. The grain of the rice is very tiny and it gets its name for its resemblance to Cumin seeds, also called as Seeragam/Jeera in Tamil. It has a very distinct taste, fluffs up well when cooked and south indian biriyani’s are made with this rice. Samba rice is grown for a longer duration than other types of rice.
The Recipe So if u have never made coconut milk pilaf, you should. These things are fun, and fun is good. Lets make coconut milk. You can easily substitute store bought coconut milk if you cannot find fresh ones in your part of the world or you are in a hurry. I used one half coconut for 1 cup (240 ml) of rice. Take out the coconut meat from the coconut and run it in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. strain. The strained milk is called second milk or thin milk.
Once you are ready to start the stove, soak the rice in lots of water. In a heavy deep pan, Heat ghee if using and oil until shimmering. Add in the cardamom,cloves and cinnamon. Add in the sliced onions, chopped garlic and green chillies all at once. Add in the salt. Saute till the onions are slightly brown.
Once the onions and garlic start browning, add in the strained soaked rice and saute briefly for a minute. Add in 2 cups of coconut milk (1 cup thick milk and 1 cup thin milk). If you are using basmati rice add 2 cups liquid for every cup of rice. If using seeraga samba rice, use 2 1/4 – 2 1/2 cups liquid for every cup of rice. Let it come to a boil. Reduce the flame to low low low, cover the pan with a lid and let it simmer for 10 minutes. Do not peek when its simmering. After 10 minutes, remove off heat and let it sit on the counter for 20 minutes for the rice to get swollen. After 20 minutes, gently fluff and serve hot.
For the coconut milk
- coconut meat from half a medium coconut
- 2 cups water
Other ingredients
- 1 cup seeraga samba rice / basmati rice
- 2 tablespoon peanut oil
- 1 tablespoon ghee (optional)
- 2 inch stick cinnamon
- 3 cardamom
- 3 cloves
- 2 medium onions, sliced
- 8 cloves garlic, minced
- 3 green chillies, cut into 3
- 1 1/2 teaspoon salt
- Make coconut milk: Take out the coconut meat from the coconut and run in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. strain. The strained milk is called second milk or thin milk. Set aside.
- Soak the rice in 3 cups of water.
- In a heavy deep pan, Heat ghee if using and oil until shimmering. Add in the cardamom,cloves and cinnamon.
- Add in the sliced onions, chopped garlic and green chillies all at once. Add in the salt. Saute till the onions are slightly brown.
- Once the onions and garlic start browning, add in the strained soaked rice and saute briefly for a minute.
- Add in 2 cups of coconut milk (1 cup thick milk and 1 cup thin milk). If you are using basmati rice add 2 cups liquid for every cup of rice. If using seeraga samba rice, use 2 1/4 cups liquid for every cup of rice. Let it come to a boil.
- Reduce the flame to low, cover the pan with a lid and let it simmer for 10 minutes. Do not peek when its simmering. After 10 minutes, remove off heat and let it sit on the counter for 20 minutes for the rice to get swollen. After 20 minutes, gently fluff and serve hot.
- Author: kannamma @kannammacooks.com
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Rice Dishes
- Cuisine: Indian
For the coconut milk
- coconut meat from half a medium coconut
- 2 cups water
Other ingredients
- 1 cup seeraga samba rice / basmati rice
- 2 tablespoon peanut oil
- 1 tablespoon ghee (optional)
- 2 inch stick cinnamon
- 3 cardamom
- 3 cloves
- 2 medium onions, sliced
- 8 cloves garlic, minced
- 3 green chillies, cut into 3
- 1 1/2 teaspoon salt
- Make coconut milk: Take out the coconut meat from the coconut and run in a blender/mixie adding 1 cup of water. Strain. The strained milk is what we call as the first milk or thick milk. Run the strained coconut bits again in the blender with 1 cup of water for a minute. strain. The strained milk is called second milk or thin milk. Set aside.
- Soak the rice in 3 cups of water.
- In a heavy deep pan, Heat ghee if using and oil until shimmering. Add in the cardamom,cloves and cinnamon.
- Add in the sliced onions, chopped garlic and green chillies all at once. Add in the salt. Saute till the onions are slightly brown.
- Once the onions and garlic start browning, add in the strained soaked rice and saute briefly for a minute.
- Add in 2 cups of coconut milk (1 cup thick milk and 1 cup thin milk). If you are using basmati rice add 2 cups liquid for every cup of rice. If using seeraga samba rice, use 2 1/4 cups liquid for every cup of rice. Let it come to a boil.
- Reduce the flame to low, cover the pan with a lid and let it simmer for 10 minutes. Do not peek when its simmering. After 10 minutes, remove off heat and let it sit on the counter for 20 minutes for the rice to get swollen. After 20 minutes, gently fluff and serve hot.
- Author: kannamma @kannammacooks.com
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Rice Dishes
- Cuisine: Indian
Find it online : https://www.kannammacooks.com/manju-aunties-thenga-paal-saadam-coconut-milk-rice-pilaf/
Nutella Crepes, Brown Butter Nutella Crepes.
Easy recipe for Brown Butter Nutella Crepes with step by step pictures. Makes an excellent breakfast or a simple dessert.
When I first saw Nutella on a shelf in a grocery store in Bangalore, I literally jumped. It is now available in most super markets. They are true little things of joy! Crepes makes for an easy snack, dessert, breakfast – the options are endless. Traditionally in french crepe stands, the crepe batter is poured onto a griddle and spread with a wooden stick kind of a tool called a râteau. The Nutella hazelnut and chocolate spread is slathered on the crepe and served hot with a sprnkling of powdered sugar. Come, Lets do it!
In a bowl, crack an egg, 1/4 cup of water and 1/2 cup of milk.
Add in 1/4 teaspoon of salt and whisk until combined. Add in half cup of flour and whisk until smooth.
Set a smallest pan you have on medium heat and melt 3 tablespoon of butter. Once the butter is melted, continue cooking until the butter is golden brown. Remove from the heat and set aside. Add the browned butter into the flour mixture and whisk till its completely combined. Set aside.
Set a pan over medium heat. Cast iron or non-stick works well. Using a 1/4 – 1/3 cup measure (depending on how big you want the crepes), scoop the batter and pour it into the center of the pan. Using a rotating motion with your wrist, swirl the batter around and out to the edges of the pan. Cook for a minute. Flip the crepe over. Cook on the other side for 15-30 seconds. Slide the crepe on a plate and set aside.
Spread with 1/2 tablespoon of the Nutella on one half of each crepe and just roll it up or fold into triangles. Garnish with fruits and a sprinkling of powdered sugar.
- 3 tablespoons unsalted butter
- 1 large egg
- 1/4 cup water
- 1/2 cup milk
- 1/4 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 3 tablespoon Nutella
- Fruits of your choice for garnish
- Confectioners sugar for dusting
- In a bowl, crack an egg, add 1/4 cup water and 1/2 cup milk.
- Add in the salt and whisk until combined. Add the flour and whisk until smooth.
- Set a heavy pan on medium heat and melt the butter. Once the butter is melted, continue cooking until the butter is golden brown. Remove from the heat and set aside. Add the browned butter into the mixture and whisk till its completely combined. Set aside
- Set a pan over medium heat. Cast iron or non-stick works well. Using a 1/4 – 1/3 cup measure (depending on how big you want the crepes), scoop the batter and pour it into the center of the pan. Using a rotating motion with your wrist, swirl the batter around and out to the edges of the pan. Cook for a minute. Flip the crepe over. Cook on the other side for 15-30 seconds. Slide the crepe on a plate and set aside.
- Spread with 1/2 tablespoon of the Nutella on one half of each crepe and just roll it up or fold into triangles. Garnish with fruits and a sprinkling of powdered sugar.
- Author: kannamma @kannammacooks.com
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: French
I minimally adapted this recipe from Jeffrey Saad’s cookbook.
Jeffrey Saad’s Global Kitchen: Recipes Without Borders
