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Rice noodles in coconut milk
Rice noodles in coconut milk

Before you jump to Rice noodles in coconut milk recipe, you may want to read this short interesting healthy tips about Strength Boosting Snacks.

Eating healthy foods makes all the difference in how we feel. When we eat more healthy foods and a smaller amount of the detrimental ones we generally feel much better. Eating more vegetables helps you feel a lot better than eating a slice of pizza. Choosing healthier food choices can be difficult when it’s snack time. Shopping for goodies can be a struggle because you have so many options. Here are a handful of healthy snacks which you can use when you need a quick pick me up.

Certain foods made from whole grains are fantastic for a fast snack. A slice of whole wheat toast, for instance is a great snack in the early morning. Chips and crackers made from whole grains can be great for quick treats to eat on the go. Deciding on whole grain snacks is always much better than eating the processed grains we commonly come across in our grocery stores.

You will not have to look far to discover a wide variety of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to rice noodles in coconut milk recipe. You can have rice noodles in coconut milk using 7 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Rice noodles in coconut milk:
  1. Prepare 200 gms fine rice flour
  2. Provide 75 gms jaggery
  3. Provide 4 pods cardamon
  4. Use 10 strands kesar
  5. Use 200 gms scrapped coconut
  6. Provide 1 teaspoon oil
  7. You need 1/2 teaspoon salt
Instructions to make Rice noodles in coconut milk:
  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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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