250 grams Parippu (Green gram dal)
2 tablespoon Ghee
Coconut milk from 2 coconuts
250 grams Jaggery
Handful Cashew nuts, Raisins
How to make Parippu Payasam
- Clean the dal and saute it in ghee till light brown.
- Boil the fried dal in water till it is cooked.
- Make a thick solution by heating jaggery with some water .
- Take milk from the coconut thrice. Keep the thick milk taken 1st, aside.
- Add the third milk and the second milk with the jaggery solution to the boiled dal .and simmer on a low flame till thick.
- Finally add the first milk and simmer it for a while.
- Season it with fried nut, raisins.
- Stir well and remove from fire immediately
8-10 small brinjal (biangan)
3/4 tablespoon powdered jaggery (gud)
1/4 teaspoon garam masala
1 tablespoon roasted peanuts (moong phali)
1/2 teaspoon red chillies (lal mirch)
1 tablespoon fresh coriander leaves (dhania patta)
3/4 teaspoon salt (namak)
4 tablespoon oil (tel)
1 teaspoon ginger (adrak) paste
1 teaspoon garlic (lasan) paste
1 finely chopped Onion (Pyaj)
1 teaspoon full tamarind (imli)
2 teaspoon sesame seeds (til)
2 teaspoon coconut (narial)-freshly grated
2 teaspoon coriander seeds
1/2 teaspoon cumin seeds (jeera)
How to make Baghare Baigan
- Wash and slit the brinjals in fours leaving the stem intact. The brinjals should be whole with deep cuts.
- Soak a small marble sized ball of tamarind in 1/4 cup of warm water for a while. Rub to extract pulp and keep aside.
- Now roast the coconut, sesame seeds, cumin seeds, and coriander seeds on a tawa on a low flame till they just change color.
- Along with jaggery, roasted peanuts and the coriander leaves, grind all the roasted ingredients together with 1 tablespoon water to a fine paste.
- Now add salt, red chillies, garam masala, ginger and garlic to the above paste. Mix well and fill this into the brinjals.
- Heat the oil and reduce the flame. Now add 3-4 brinjals at a time on a low flame. Fry till the skin turns brown and they turn soft. Then keep the fried brinjals aside.
- Strain the leftover oil. Heat the oil and fry the chopped onions to a light golden color.
- To the above preparation, add 1/4 teaspoon of salt and ¼ teaspoon red chilli powder. Then add the tamarind juice and mix well. Add the brinjals, cover and cook for 5-7 minutes on a low heat, stirring occasionally so as to not to break the brinjals.
- Serve the recipe hot.
3 tablespoon onions chopped
1 cup coconut (narial) scraped
8-10 peppercorns (kali mirch)
1 cinnamon (dalchini)
a pinch asafoetida (hing)
2 tablespoon oil
3 red chillies whole
1 1/2 tablespoon tamarind (imli) pulp
4 – 6 cloves
1 teaspoon turmeric (haldi) powder
2 tablespoon coriander seeds
1 tablespoon cumin seeds (jeera)
1 teaspoon mustard seeds (rai)
8 – 10 curry leaves
1 medium size bottle gourd (lauki,doodhi)
Salt (namak) to taste
How to make Masaledar Nariyal lauki
- Take off and wash lauki. Cut into 3/4 ” cubes.
- Dry roast coriander and cumin seeds.
- Make a paste of roasted cumin seeds, coriander seeds, peeled ginger, garlic, whole red chillies, peppercorns, cloves, cinnamon, turmeric powder and scraped coconut. (reserve one tablespoon of scraped coconut for garnish.). Keep the paste aside.
- Heat up oil in a pan.
- Mix in asafoetida and mustard seeds.
- Once they begin to crackle, mix in curry leaves and cut onions.
- Stir fry for two minutes and mix in lauki.
- Stir fry for 5 minutes. mix in the masala and coconut paste, dissolved in 11/2 cup of water. Stir and bring it to a boil.
- Dissolve tamarind pulp in water if it is too thick.
- Mix in to the gravy. Add salt and mix well.
- Serve hot decorated with grated coconut.
1/2 Cocunut Grated
2 teaspoon Jeera
4 Green chilly
Salt to Taste
1/2 teaspoon Mustard
2 teaspoon Oil
Coriander chopped for Garnish
1/2 teaspoon Jeera
1 Red Chilly
How to make Lauki Coconut Raita
- Peel the skin of lauki and chop it into small cubes.
- Pressure Cook these lauki cubes for a while, it will not take more than 2-3 min, please dont overcook it.
- Add the jeera and green chillies to the cocunut, add a little water and grind it into a paste.
- Take the curd, and beat it beat, add the salt to it.Then add the ground paste of cocunut, jeera and chillies.
- Add to it the cooked Lauki, chk if the salt is fine, and add a seasoning made of Mustard and Jeera with the oil on top.
- Garnish with coriander and serve it with hot rice/pulao.
Ghee / Oil to fry
For the Cover
500 grams Maida (All purpose flour)
6 tablespoon Oil / Ghee (melted)
For the Filling
500-600 grams Khoya
1/2 teaspoon green Cardamom Powder
25 grams Raisins (Kishmish)
25 grams chopped Almonda
25 grams dried Coconut (shredded)
350 grams Sugar (Cheeni) or to taste (powdered)
How to make Gujiya
- Sieve the flour.
- Mix the six tablespoons of oil with the maida.
- Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
- Now add some water and knead lightly.
- Keep adding water as required and knead into a soft but tight dough.
- Set aside and cover with a damp cloth.
- Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
- Add sugar and cardamom powder into the khoya and mix well.
- Add almonds, cashews, coconut and raisins.
- Fry for 2 minutes and remove from the heat.
- Allow it to cool.
- Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
- Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
- Take care that the filling does not ooze out.
- Prepare all the gujiyas and spread on a cloth.
- Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
- When golden brown in colour, drain and remove.
- Store for use in an airtight glass jar.
- Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).
- For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tablespoon of filling mixture on one side.
- Moisten the edges of the round and fold one side of the mould over the other.
- Remove the excess edges and reuse.
2 cups Coconut milk
2 tablespoon Strawbery Custard Powder
2 tablespoon Vanilla Custard Powder
Almond and Pista
1 cup Sugar
2 tablespoon Ghee
How to make Coconut Custard Halwa
- Take a bowl and add 1 cup of coconut milk and and vanilla custard powder to it and stir continuosly so that no lumps are there
- Take a pan and heat it, add the mixture to it.
- Stir it till the mixture is thick and then add 1 tablespoon of ghee to it and add the almonds and pista to it
- Take a decorative plate add the content in to it and freeze it for 15 min.
- Now take another bowl and add 1 cup of coconut milk and strawbery custard powder and stir it continously
- Take a frying pan and heat it.
- Add the mixture into it and stir continously till the content is thick Add 1 tablespoon of ghee and almond and pista to it
- Take out the vanilla mixture kept in the freezer.
- Add the strawbery mixture above the vanilla mixture and decorate it with almond and pista over it
- Freeze the mixture and after half an hour cut it into square pieces
250 gram paneer
4 – 5 cloves Garlic
1 cup Coconut Milk
Coriander leaves for garnish paneer coconut gravy
1 teaspoon Coriander Seeds Powder
2 fresh red chillies
1/2 teaspoon Cumin Seed
3 teaspoon Ground Powder
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Sugar for paneer coconut gravy
1 teaspoon Lime or Lemon Juice
2 teaspoon Butter (Ghee)
How to make Paneer Coconut Gravy
- Cut paneer in squares.
- Grind onions to a paste.
- Grind tomatoes finely.
- Grind ginger, garlic to a paste.
- Chop coriander leaves very finely.
- Chop fresh red chillies very finely.
- Roast the groundnuts and grind them to a fine paste.
- To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
- Heat clarified butter (ghee) in a pan.
2 medium potatoes
12-15 broad beans (kali seim ki phalli)
2 medium carrot (gajar)
1/2 cup green peas (matar) (shelled)
100 grams red pumpkin (kadhu)
1/4 flower cauliflower (phool gobi)
2 tablespoon tamarind (imli) pulp
1 1/2 cups coconut (narial) (scraped)
4 red chillies whole
3 tablespoon groundnut (moong fali) oil (tel)
8-10 cloves garlic (lasan)
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon mustard seeds (raai)
1 teaspoon turmeric (haldi) powder
Salt (namak) to taste
8-10 curry leaves (kari patta)
1 teaspoon black gram split (urad dal)
How to make Mix Vegetables in Coconut Milk
- Peel and dice the potatoes into 1 inch cubes. String the beans and halve them, cut them into one inch pieces. Shell the peas. Wash cauliflower and separate the cauliflower florets. Peel and dice the carrots into 1 inch cubes. Peel and dice the pumpkin into 1 inch cubes.
- Add warm water to one cup of scraped coconut and extract thick and thin milk. Keep aside. Dissolve tamarind pulp in half cup of water.
- Heat a little oil and sautÃ© 2 whole red chillies, cumin, coriander, garlic and the remaining half cup of scraped coconut till a nice aroma is given out. Grind into a fine paste.
- Boil the vegetables in the thin coconut milk with turmeric powder, tamarind extract and salt till three-fourth done. Add the ground masala and cook for 10 minutes.
- Heat a little oil separately and add the remaining red chillies broken into two, mustard seeds and urad dal. Add curry leaves and add this to the vegetables.
- Continue cooking the vegetables till done. Then add the thick coconut milk and simmer for two to three minutes. Serve hot with boiled rice
400 grams Dry grated coconut
150 grams Sugar
150 grams Brown sugar
2-3 tablespoon Ghee
How to make Coconut Chikki
- Roast grated coconut in 1 tablespoon. ghee.
- In a frying pan take brown sugar and mix sugar. Add a little water and boil the mixture.
- When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard. Mix coconut.
- Mix well and pour in a greased thali.
- Cut into pieces and serve.
2/3 cup margarine
1 3/4 cups sugar
Whisper of ginger
3 cups cake flour
1/2 teaspoon baking powder
1 tablespoon plus
2 teaspoons vanilla
1 1/3 cups milk
1/2 cup fresh grated coconut or 1/2 cup shredded commercially prepared coconut
3/4 teaspoon salt
How to make Coconut Cake
- Preheat oven to 350 degree F. Grease 3 8″ round cake pans.
- In a large mixing bowl with an electric mixer, cream margarine and sugar until light and fluffy. Mixture will be lemon colored. Add yolks and blend well.
- Sift together, salt, flour, baking powder, and ginger. Add alternately with milk to above mixture. Blend well after each addition. Add vanilla, blend well. Set aside.
- Wash beaters in hot soapy water. Making sure bowl and beaters are absolutely grease-free, whip the whites until stiff. Fold whites and coconut into batter. Pour into cake pans.
- Bake about 30 minutes, toothpick inserted should come out clean. Cool completely. Frost with Coconut Frosting (recipe to follow).