315 ka katta is my favorite Indian snack. It’s a crunchy coconut concoction that is so fun to eat on the run but can be made ahead of time, with the ingredients already in the refrigerator.
It’s been a while since I had coconut crackers. Well, maybe just a couple months ago when I was in India. For the past two years at least it’s been in my fridge as a snack or appetizer. It’s one of those things that has become a staple of my life, so I thought I’d make this a part of my blog’s recipe section.
In a lot of Indian restaurants, the whole thing is made of coconut and the base is made of a mixture of ground spices. I decided to go with ground cumin, ground coriander, and ground peppercorns. It was important to keep the ratios just right because these spices are very strong flavors so I wanted to make sure I used the right amount of each.
I made it by adding the spices in a food processor and blending until the mixture was fine. I then allowed the mixture to cool for about 30 minutes before I used it as a base for my rice.
Like other popular Indian flatbreads, Rice Kheer is made by mixing a whole lot of spices in a food processor. Then you add water and the rest of the spices, and blend it until it’s just right. I used ground turmeric, ground coriander, ground cumin, ground ginger, ground cardamom, ground cloves, ground peppercorns, ground cinnamon, ground bay leaves, and ground black pepper.
I’ve experimented with a lot of different kinds of rice (I’m a bit of a rice snob) and have come to prefer rice made from basmati, but this is my first experiment with using the rice that is sold at your typical Indian store. I have to say that it is extremely tasty and doesn’t taste like fish, but it is definitely more traditional than the other rice I’ve tried.
Since Basmati rice is more traditional than most rice, I wondered if people would rather eat it with fish or chicken because it is more flavorful. Turns out, people do prefer chicken because it has a longer shelf life.
The idea was to create an “analog” rice that can be cooked with chicken, but has the added advantage of being more traditional. The original recipe calls for basmati rice. I was curious about the effect of rice on the taste. I did a few trials using a variety of rice to see how it would taste and found that it was as good as the rice I normally eat.
People that like rice also like rice! I guess it’s an acquired taste.
The original recipe calls for basmati rice. I was curious about the effect of rice on the taste. I did a few trials using a variety of rice to see how it would taste and found that it was as good as the rice I normally eat.People that like rice also like rice I guess its an acquired taste.