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Before you jump to Rice noodles in coconut milk recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Save Money In The Kitchen.
Remember when the only people who cared about the ecosystem were tree huggers and hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared obligation we have for turning things around. The experts are agreed that we are not able to adjust things for the better without everyone’s active involvement. These kinds of modifications need to start happening, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, mainly by making your cooking area more green.
Perhaps the food just isn’t quite as good when cooked in the microwave, but it will save you money to use it over your oven. The energy used by cooking in an oven is greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. When it comes to boiling water and steaming vegetables, you can save plenty of electricity and do the job faster with countertop appliances rather than a stove. Many people incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. Especially if you make sure the dishwasher is full prior to starting a cycle. Don’t dry the dishes using heat, utilize the cool dry or air dry functions to increase the money you save.
From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living just isn’t that difficult. It’s about being sensible, usually.
We hope you got insight from reading it, now let’s go back to rice noodles in coconut milk recipe. To cook rice noodles in coconut milk you need 7 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Rice noodles in coconut milk:
- You need 200 gms fine rice flour
- You need 75 gms jaggery
- Get 4 pods cardamon
- You need 10 strands kesar
- You need 200 gms scrapped coconut
- Use 1 teaspoon oil
- You need 1/2 teaspoon salt
Steps to make Rice noodles in coconut milk:
- Boil 250 ml water in a pan, as it comes to boil, add salt and oil, and then add in all the rice flour. Cover it and cook on low flame for just 2 minutes. Turn off the flane and keep covered for another 15 minutes
- After 15-20 minutes, transfer the coomed rice flour in a large plate and start kneading with the help of your palms until the soft textured dough is formed. Make medium size cylindrical rolls of this dough and steam in idli vessel for 15 minutes on high flame. Turn off the flame and let it cool for about 15 more minutes
- On ther hand, grate the jaggery, boil half a cup of water, add the cardamom pods and jaggery tonit and let it come to a good boil. Once the jaggery dissolves turn of the flame and let the water completely cool. Add the scrapped coconut to mixer jar and add 2 tablespoon water and grind it to a fine paste. Sieve this through a fine sieve and you will get thick coconut milk
- As the jaggery water is completly cool sieve it in the prepared thick coconut milk, do not add hot mixture as the coconut milk may spoil.
- Serve like this- take the sev chakali mould or a noodle maker if you have got that, add the warm cylindrical cooked rice dough, close the ends of mould. In a medium large bowl, pour around a cup of coconut milk, into that press and drop the noodles in the cold coconut milk, garnish with strands of saffaron. The cold coconut milk and warm noodles is unique combo.
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