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Coconut rice with veg curry
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	Preparation	:	20 minutes
	Cooking Time	:	40 minutes

Coconut rice

	Uncooked rice	:	2 teacups
	Whole coconut	:	1
	Onions	:	2
	Sticks cinnamon cloves	:	2
	Salt	:	½ tsp
	Ghee		2 tsp

Coconut rice Preparation:

Cut the onions in slices. Grate the coconut. Add 2 teacups of hot water and allow to stand for a little while. Blend it in a liquidiser and strain or pass through a sieve at least twice to take out thick coconut milk. Heat the ghee in a vessel and fry the onions for a little time. Add the cinnamon and cloves and fry again for 1 minute. Add the rice, coconut milk and salt. Cover and cook slowly until the rice is cooked. If any extra liquid is required, add water to the rice.

Vegetable Curry

	French beans	:	175 gms
	Carrot	:	175 gms
	Cauliflower	:	175 gms
	Green peas	:	175 gms
	Potatoes	:	175 gms
	White pumpkin		175 gms
	Large Tamato	:	2
	Whole coconut	:	1
	Curry leages	:	4
	Ghee	:	4 tsp
	Salt	:	to taste

Ground into a paste for the curry
10 Clove garlic ; 2 tablespoons grated fresh coconut ; 25 mm. piece ginger ; 4 tsp coriander seeds ; 2 tsp cumin seeds ; 1 tsp gram dal (roasted) ; 1 tsp peanuts ; 12 Kashmiri chillies ; 3 stick cinnamon ;3 cloves ; 3 peppercorns.
Curry Preparation:
Cut all the vegetables (except green peas) into small pieces. Boil all the vegetables except tomatoes. Take out coconut milk in the same way as mentioned above for the coconut rice. Heat the ghee in a big vessel fry the paste for at least 3 minutes. Add the tomatoes and curry leaves and fry again for 3 minutes. Add the vegetables coconut milk and salt and boil for 30 minutes.
Serve hot with coconut rice