Kobbari Annam & Bangaladumpa Kurma (Coconut Rice & Potato Kurma)

Kobbari Annam - Heat 1 tbsp of Ghee + ½ tbsp of Oil in a heavy bottomed pan on medium heat, add and saute an inch of Cinnamom Stick, 2 Cloves, 2 Cardamoms and a Bay Leaf for a few seconds. Add a tsp of Ginger Garlic Paste and fry for 30 seconds. Add and saute 4-5 slit Green Chillis and 2 medium sliced Onions for 4 minutes. Add a pinch of Turmeric Powder, Salt and combine. Add 2 cups of raw Basmati Rice and saute for a minute. Add 2 cups of Coconut Milk and 2 cups of Water; bring to a boil. Reduce heat and cover cook till rice is done. Garnish with fresh Coriander leaves before serving.

Aloo Kurma -
Preparation - Wash, peel, cube and boil 3 Potatoes and keep aside. Make a paste of 2 tbsp of Grated Coconut and a tbsp of Poppy Seeds with warm water and keep aside.

Heat ½ tbsp of Oil in a pan; add and saute 2 finely sliced Onions, 2-3 slit Green Chillis, few Curry Leaves for 4-5 minutes. Add a tsp of Ginger Garlic paste and fry for another 3 minutes. Add a tsp of Red Chilli Powder, a pinch of Turmeric Powder, a tsp of Coriander Powder, Salt; combine well. Add 2 quartered Tomatoes, boiled potatoes and cook on medium heat for 6-7 minutes. Reduce the heat, add the ground coconut-poppy seeds paste; combine and cook for 3-4 minutes. Add a cup of Water and cover cook till the desired gravy consistency is got. Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.