Pandan Nasi Lemak

Ingredients:

4 cups Long grain Basmati rice

7 Pandan leaves

1 big piece Ginger (Sliced)

4 cups Coconut milk

4 cups water

2 tbsp Coconut oil

11/2 tbsp Sugar

Salt to taste

Method:

• Separate the pandan leaves, wash clean and roughly chop it. Grind it coarsely together with 1 cup of water. Strain the pandan juice through a fine seive and keep aside.  
• Wash rice and soak it in water for 30 mins. Keep aside.
• Add the coconut milk to the pandan juice and add enough water to make it 8 cups.
• Now add the soaked drained rice, pandan coconut milk, sliced ginger, coconut oil, salt and sugar to a rice cooker. Cook till rice is fluffy. 
• Once ready, let it stand for 5 mins before serving. Fluff the rice with a fork.
• Serve the Nasi Lemak rice warm.

Puran Poli

Ingredients:
For the outer covering:

11/2 cups Whole wheat flour

2 tbsp Ghee

1/2 tsp Turmeric powder

Water to knead

A pinch of Salt

For the filling:

1 cup Channa dhal

1 cup grated jaggery

3/4 cup freshly grated coconut

1/2 tsp Cardamon powder

Method:

• Clean and soak the channa dhal for 3-4 hours. Then cook it till soft, drain and keep aside.
• For the outer covering, in a wide big bowl, sift the whole wheat flour. Add the turmeric powder, ghee and salt. Mix well. Then add enough water slowly and knead to form a very soft pliable dough.
• Apply a layer of oil over the dough and let it rest in an airtight container for about 1/2 an hour.
• Now for the filling, firstly add the grated jaggery to few tbsp of warm water. Stir well till it melts, strain and keep aside.
• Then grind the cooked channa dhal together with the grated coconut into a coarse paste.
• Now heat a non stick pan and add the strained jaggery water along with the channa dhal mixture and cardamon powder. Stir fry over very low flame till it becomes dry.
• While the filling is still warm, make small balls out of it and keep aside.
• Now pinch a small ball of dough and form a cup and place the filling mixture ball in the center and enclose it carefully.
• Grease both the hands with oil and take a banana leaf or plastic sheet. Place the dough ball on the sheet and try to spread it out using your fingers as thin as possible. Make sure the filling doesn't com out. You can do the same using a rolling pin.
• Now heat a tawa or nonstick pan on medium heat, place the rolled out poli on the tawa and cook it both sides till brown spots appear. Smear it with ghee.
• Serve the poli hot.

Coconut Rice

Ingredients:

2 cups Cooked sona masoori/Basmati rice

3/4 cup Finely grated fresh coconut

1/4 cup Boiled peanuts

6 Cashew nuts (Broken into small pieces)

1 tsp Mustard seed

1/2 tsp Urad dhal

1/2 tbsp Chana dhal

5 Dry red chillies (Broken into 2/3 pieces)

A pinch of hing

3 Strands of Curry leaves

1 tbsp Coconut oil

Salt to taste

Method:

• Heat coconut oil in a wide pan and splutter the mustard seeds. Then add urad dhal, chana dhal, red chillies and curry leaves. Fry for few mins till the dhals are well roasted.
• Then add a pinch of hing and cashew nuts.
• Now add grated coconut and salt. Fry on low heat till the coconut get roasted.
• Then add the boiled peanuts and cooked rice.
• Stir well to combine all the ingredients.
• Serve tasty coconut rice with the spicy Garlic Potato Masala.