Showing posts with label Coconut. Show all posts
Showing posts with label Coconut. Show all posts

September 21, 2018

ROTI JALA (LACY PANCAKES)

Ingredients:
Coconut - 1 (grated)
Water - 350 ml
Plain flour - 225 gms (sifted)
Eggs - 4 (beaten well)
Salt - 1 1/2 tsp
Oil - 2 tsp
Roti jala mould
Screwpine leaves - 6 (Cut into 5*3 cm strips)
(available in Chinese supermarkets)

Method:

  1. Blend coconut with 120 ml water. Squeeze and strain for thick coconut milk. Add 250 ml water to coconut milk residue, squeeze and strain for thin coconut milk.
  2. Pour flour into a bowl and make a well in the centre. Pour thin coconut milk and beaten eggs into the well and gradually stir flour towards the centre. Mix well.
  3. Add salt and thick coconut milk and blend. Strain if there are lumps. Test the consistency of the batter by making one pancake first. Add a little more water or flour if the batter is too thick or too thin.
  4. Heat the frying pan and brush with oil. When the pan is hot, pour in batter through a Roti Jala mould, rotating it to form a lacy pattern.
  5. Cook till set and stack on a plate, putting pieces of screwpine leaf between the pancakes.
Note: Roti jala can be made hours in advance and heated in the oven just before serving. it is eaten with dry curry chicken.

July 25, 2018

COCONUT CHUTNEY WITH CURD

Ingredients:
Coconut -1 cup (grated)
Green chillies - 5-6 (finely chopped)
Salt to taste
Turmeric - 1/4 tsp
Curd - 250 ml
Cumin powder - 1/2 tsp
Mustard seeds -1/2 tsp
Curry leaves - few
Coriander leaves  -2 tsp (chopped)
Oil- 1 tsp

Method:

  • Whip the curd and stir in salt, turmeric,cumin powder.
  • Add coconut, coriander leaves and mix well.
  • Heat oil in small pan; add mustard seeds and curry leaves and allow them to crackle.
  • Pour this over chutney.
  • Mix and keep aside for 20-30 minutes before use.

June 19, 2018

TOMATO AND COCONUT SOUP

Ingredients:
Tomatoes - 2 cans (440 gms each) with juice
Sugar - 2 tsp
Salt - 1 tsp
All purpose flour -  2 tbsp
Vegetable oil-  tbsp
Ground coriander - 2 tsp
Cumin - 2tsp
Chilli powder - 1/2 tsp or to taste
Thick coconut cream - 1 cup
Freshly ground black pepper

Method:

  • Puree tomatoes with sugar, salt, and flour in a food processor.
  • Heat oil in saucepan and cook spices until fragrant, about one minute.
  • Add coconut cream and pureed tomatoes.
  • Simmer, stirring, for a few minutes until slightly thickened.
  • Season with pepper to taste.

March 25, 2018

COCONUT LEMON BARS

Ingredients:
All purpose flour - 2 cups
Butter - 1/2 cup
Brown sugar - 1/4 cup (packed)
Eggs - 3 (well beaten)
Brown sugar - 2 cups (packed)
Salt - 1/2 tsp
Coconut - 1 cup (finely shredded)
Raisins - 1/2 cup
Walnuts - 1/2 cup (chopped)
Lemon juice - 2 tbsp
Grated lemon rind - 1 tsp

Method:

  • Heat oven to 350 degrees.
  • Measure flour by dipping method or by sifting.
  • Mix flour, butter, and 1/4 cup sugar thoroughly. 
  • Press firmly into bottom of a lightly greased oblong pan, 13*9 1/2*2".
  • Bake 10 minutes.
  • Mix eggs, 2 cups sugar, and salt together thoroughly.
  • Stir in rest of the ingredients.
  • Spread evenly over the partially baked bottom layer.
  • Bake about 25 minutes. Top will be slightly browned.
  • Cut in 3*1" bars when cool.

February 15, 2018

BAKED FRUIT COMPOTE

 Ingredients:
Apricots - 1 can (450 gms), halved and drained
Purple plums - 1 can (450 gms), drained
Peach halves - 1 can (450 gms), drained
Orange slices - 3-4 (halved)
Orange juice - 1/2 cup
Brown sugar - 1/4 cup
Lemon peel - 1/2 tsp
Butter - 2 tbsp (melted)
Flaked coconut -1/2 cup

Method:

  • In shallow baking dish, line up apricots and plums, alternate peach halves with orange slices.
  • Mix juice, sugar and peel and pour over.
  • Drizzle butter over plums and sprinkle coconut over all.
  • Bake at 425 degrees for 15 minutes.

January 02, 2018

SHENGDANA BHAT

Ingredients:
Boiled rice - 100 gms
Peanuts - 100 gms
curry leaves - few
Desiccated coconut - 50 gms
Salt to taste
Ghee - 3 tbsp

Method:

  • Boil peanuts till soft.
  • Heat ghee in pan; add curry leaves, peanuts and coconut and fry for 1-2 minutes.
  • Then add to the cooked rice with salt and mix well.
  • Serve with Valachi Birde.

August 29, 2017

COCONUT SANDESH

Ingredients:
Milkmaid- 1/2 tin
Paneer- 250 gms
Full cream milk powder- 2 tbsp
Coconut powder- 100 gms
Powdered sugar- 1 tbsp

Method:

  • Blend all ingredients except coconut powder into a smooth paste.
  • Heat the mixture in a thick bottomed pan.
  • Once heated thoroughly, reduce flame. Add coconut powder and cook on slow heat, stirring for 15-20 minutes or till dry.
  • Pour onto a greased plate and cool.
  • When cool, cut into desired size or shape into shell using mould.


August 28, 2017

MALTED HONEY BARS

Ingredients:
Butter- 185 gms
Honey- 80 ml
Malted milk powder- 90 gms
Rice bubbles- 70 gms
Corn flakes- 60 gms
Plain cake crumbs- 100 gms
Desiccated coconut- 45 gms
Flaked almonds- 40 gms

Method:
  • Grease 20cm*30cm lamington pan, line base and 2 long sides with baking paper, extending paper 2 cm above edge of pan.
  • Combine butter, honey and milk powder in large pan; stir over low heat until butter melts.
  • Stir in remaining ingredients; press firmly over base of prepared pan.
  • Cover; refrigerate until set.

MELT 'N' MIX COCONUT CAKE

Ingredients:
Self raising flour- 225 gms
Caster sugar- 275 gms
Desiccated coconut- 110 gms
Butter- 125 gms(melted)
Eggs- 3
Milk- 180 ml

Method:
  • Grease and flour 21 cm baba pan.
  • Combine all ingredients in medium bowl; mix well with wooden spoon, pour into prepared pan.
  • Bake in moderate oven for about 45 minutes.
  • Stand cake in pan 5 minutes; turn onto wire rack to cool.

August 24, 2017

KARAPINCHA KANDA (CURRY LEAF KANJI)

Ingredients:
Kakukuhaal (red) or white rice -1/2 cup
garlic - 10 gms
Water - 3 cups
Curry leaves- 300 gms
Fresh coconut - 300 gms (grated)
Salt to taste

Method:

  • Put the rice, garlic and 2 cups of water in a pot and boil until the rice is cooked.
  • In a blender, mix the curry leaves and grated coconut together with one cup of water and strain the mixture.
  • Add it slowly to the rice.
  • Stir well and cook for 8-10 minutes.
  • Season with salt and serve with piece of jaggery. 


August 21, 2017

COCONUT RING CAKE

Ingredients:
Butter - 125 gms
Sugar - 3/4 cup
Self raising flour - 2 cups
eggs - 2 (beaten)
Milk - 1/2 cup
desiccated coconut - 2 tbsp
Lemon essence - 1/2 tsp

Method:

  • Put softened butter, sugar, sifted flour, beaten eggs and milk in a bowl.
  • Beat on medium speed for 3 minutes then stir in the coconut and lemon essence.
  • Pour into a greased 8" ring cake tin and bake in a moderate oven for about 45 minutes or until done when tested.


HOW TO EXTRACT COCONUT MILK


2 Cups of grated coconut is mixed with 2 cups of hot water. Leave it to cool, then squeeze out the milk.


If fresh coconut is not available, use packed flaked preserved coconut and squeeze out the milk.

July 29, 2017

TOMATO COCONUT CHUTNEY

Ingredients:
Tomatoes - 250 gms
Roasted channa dal - 1 tbsp
Coconut - 1/4
Salt to taste
chilli powder - 1 1/2 tsp
Turmeric - 1/4 tsp
Small onion - 100 gms
sugar - 1/2 tsp
Coriander leaves -  small bunch
Oil - 2 tsp
Lemon juice - 1/2

Talimpu:
Red chillies - 2
Urad dal - 1/4 tsp
Cumin seeds  -1/4 tsp
Mustard seeds - 1/4 tsp
Asafoetida - pinch
Curry leaves - few

Method:

  • Grind tomatoes, grated coconut, channa dal, salt, turmeric, chilli powder to make smooth paste by adding enough water.
  • Boil onions in salted water until soft. Drain the excess water.
  • Heat the oil; add all talimpu ingredients and allow them to splutter.
  • Add boiled onion and fry lightly, then stir in tomato coconut mixture till it thickens. 
  • Lasted add sugar and finely chopped coriander leaves.
  • Switch off the flame; then add lemon juice to taste.



July 11, 2017

COCONUT CAKE

Ingredients:
Refined flour - 150 gms
Margarine / Butter - 300 gms
Castor sugar - 260 gms
Urad dal - 25 gms
Desiccated coconut - 75 gms
Baking powder  - 8 gms
Cardamom powder - 5 gms
Vanilla essence - few drops

Method:

  • Soak dal .for 2 hours, drain and grind to make a fine paste, Allow to ferment for 6-8 hours or overnight
  • Blend margarine and castor sugar until fluffy.
  • Add urad dal paste and continue blending.
  • Sieve refine flour and baking powder together and add to the mixture.
  • Blend for a while, add essence and cardamom powder.
  • Fold in the desiccated coconut carefully.
  • Transfer mixture into a greased tin and bake at 150 c until done.

SWEET POTATO SOUP WITH COCONUT

Ingredients:
Sweet potatoes - 750 gms (grated)
Thai curry paste - 1-2 tsp
Onion - 1 (chopped)
Vegetable oil - 1 tbsp
Vegetable stock - 1 litre
Creamed coconut - 1/2 sachet
Handful of coriander leaves (roughly chopped)

Method:

  • Heat the oil in a large pan, then cook the onion for 4-5 mins, until soft. Stir in the curry paste and cook for one minute more until fragrant.
  • Add the sweet potato and stock, then bring to the boil and simmer for 5 minutes, until the potatoes are tender.
  • Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth.
  • Sprinkle with the coriander.

May 02, 2017

COCONUT COOKIES

Ingredients:
Eggs - 4
Confectioner's sugar - 5 cups (sifted)
Flour - 1 1/2 cups
Baking powder - 1 tbsp
Flaked coconut - 1 1/3 cups

Method:

  • Preheat oven to 350 degrees.
  • Beat eggs in bowl until light; add sugar and mix well.
  • Stir in flour and baking powder. Stir in flaked coconut.
  • Drop dough by 1/2 tbsps about 3" apart onto well greased cookie sheets.
  • Bake for 10-15 minutes.

MANGO BLOOMS CHUTNEY

Ingredients:
mango blooms - 2 tsp
Raw mango pieces - 1/2 or Tamarind  - small ball size
Coconut - 1 cup (freshly grated)
Onion - 1 (chopped)
Dry red chillies - 4 -5
Curry leaves - 10 
Salt to taste
Oil - 1 tsp

Method:

  • Roast red chillies and curry leaves in 1 tsp of oil.
  • Now grind all the ingredients together to make chutney. Add little water if necessary.
  • Serve with rice, dosa or Idli.


మామిడి పూత కొబ్బరి పచ్చడి 

కావలిసిన వస్తువులు:
మామిడి  పూత -  2 tsp 
పచ్చి మామిడికాయ - 1/2 లేదా 
చింతపండు - కొద్దిగా 
కొబ్బరి - 1 కప్ 
ఉల్లిపాయ - 1
ఉప్పు 
ఎండుమిర్చి - 4-5
కరివేపాకు - 10
నూనె - 1 tsp 


తయారీ:
  • ఒక చెంచా నూనెలో ఎండుమిర్చి, కరివేపాకు వేయుంచుకోవాలి. 
  • తరువాత అన్ని కలిపి మెత్తగా రుబ్బుకోవాలి. కొద్దిగా నీళ్లు అవసరం అయితే కలుపుకోవాలి. 
  • ఈ పచ్చడి అన్నంలోకి, ఇడ్లి, దోసెకి బాగుంటుంది



April 26, 2017

GREEN PEAS CHUTNEY

Ingredients:
Green peas - 1 cup (boiled)
Coconut - 1/2 (grated)
Ginger - small piece
Green chillies - 6-7
Coriander leaves - 1/2 cup
Sugar - 1 tbsp
Curd - 2-3 tbsp
lemon juice - 1 tsp
Cumin seeds  - 1/2 tsp
Salt to taste

Method:

  • Grind together all ingredients to make chutney. Add little water if necessary.
  • Use it spread for buns and bread.

April 19, 2017

MANGO COCONUT CHUTNEY

Ingredients:
Mango -1 (small)
Coconut - 1/2
Red chillies - 15
Salt to taste
Sugar - 1/2 tsp
Turmeric - 1/2 tsp
Asafoetida - pinch
Oil - 4 tsp
Mustard - 1/4 tsp
Curry leaves - few

Method:

  • Peel and cut mango into small pieces. Grate or finely chop coconut.
  • Dry roast the red chillies.
  • Now grind mango, coconut, red chillies, salt, turmeric,salt, sugar and asafoetida together to make chutney.
  • Heat oil; fry mustard and curry leaves until it crackle.
  • Pour it over chutney. Mix well.

మామిడికాయ కొబ్బరి పచ్చడి 


కావలిసిన వస్తువులు:
మామిడికాయ - 1 (చిన్నది )
కొబ్బరి చిప్ప - 1
ఎండు మిరపకాయలు - 15
పసుపు  -1/2 tsp 
ఉప్పు 
పంచదార - 1/2 tsp 
ఇంగువ - చిటికెడు 
నూనె - 4 tsp 
ఆవాలు - 1/4 tsp 
కరివేపాకు 

తయారీ:
  • మామిడికాయ చెక్కు తీసి చిన్న ముక్కలుగా కోసుకోవాలి. కొబ్బరి తురుముకోవాలి. 
  • ఎండు మిర్చి వేయించి వాటితో మామిడి , కొబ్బరి, పసుపు, ఉప్పు, పంచదార, ఇంగువ వేసి మెత్తగా రుబ్బుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి అందులో ఆవాలు, కరివేపాకు వేసి వేగిన తరువాత పచ్చడిలో కలుపుకోవాలి

February 07, 2017

GREEN COCONUT EGGLESS CAKE

Ingredients:
Desiccated coconut - 1 1/2 cups
Flour - 1 1/2 cups
Condensed milk - 1 cup
Baking powder - 1 1/2 tsp
Salt -1/4 tsp
White butter - 2 tsp
Green colour - drop
Castor sugar - 1 tsp
Milk - 3/4 cup

Method:

  • Sift maida, salt and baking powder together.
  • Mix condensed milk and butter thoroughly; add green colour, coconut powder, maida, milk and sugar slowly.
  • Mix well with a wooden spoon.
  • Pour into greased baking tin and bake at preheated oven about 40 minutes until done.
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