Porridge Pak

Porridge Pak

Ingredients

• Pourage oats 1 cup
• Desiccated coconut 1 cup
• Baking powder ½ tsp
• Butter 4 ounce
• Flour 1 cup
• Caster sugar 6 ounce
• Honey 2 tbsp
• Milk 2 tbsp
• Almond coarsely chopped 4 tbsp

Method

• Melt butter and honey together on low heat in a sauce pan. Remove and keep aside, in another bowl mix together coconut, oats, baking powder, flour, sugar and almonds add all this to the butter and honey mixture, mix well, spread evenly on a greased pan, bake on 150 degree C for 15 minutes till light golden.

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Coconut macrons

Coconut macrons

Ingredients

• Egg whites 3
• Caster sugar 1 ¼ cup
• Coconut essence ½ tsp
• Corn flour 2 tbsp
• Desiccated coconut 2 ½ to 3 cups
• Pink color few drops

Method

• Mix desiccated coconut, fine sugar and corn flour, beat egg whites stiff, and fold in the dry ingredients lightly to combine all well, line your tray with foil, slightly greased, put 1 tbsp mixture for each macron. Bake on 120 degrees for 1 hour until crisp and dry.

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Sunshine pudding

Sunshine pudding

Ingredients

• Coconut macrons 250 gm
• Pineapple 1 tin
• Gelatin 1 tbsp leveled
• Milk 2 ½ cups
• Corn flour 2 tbsp
• Cream whipped 300 gm
• Sugar ½ cup
• Yellow color few drops
• Pineapple essence ½ tsp

Method

• Take milk in a pan, mix in corn flour, sugar, cook till thick. Add in dissolved gelatin, fold in 200 gm of whipped cream.

To assemble

• In a rectangular dish spread coarsely crushed macrons, top with pineapple tidbits, prepared custard, decorate with whipped cream, pineapple slices and cherries. Serve chilled.

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Strawberry colada

Strawberry colada

Ingredients

• Frozen strawberry 1 cup
• Coconut milk powder 3 tbsp
• Pineapple juice 1 cup
• Sugar 2 tbsp
• Ice cubes 1 cup
• Desiccated coconut 1 tbsp
• Vanilla ice cream 2 scoops
• Strawberry essence 2 to 3 drops

Method

• Blend altogether serves immediately,

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Suji aur nareel ki tukri

Suji aur nareel ki tukri

Ingredients

• Sugar 1 cup
• Water ½ cup
• Ghee ½ cup
• Green cardamom 4 crushed
• Semolina 1 cup
• Powdered milk 1 cup
• Desiccated coconut ½ cup
• Flaked coconut 4 tbsp for garnishing

Method

• Make 2 taar sugar syrup with ½ cup water and 1 cup sugar, heat ½ cup ghee, add green cardamom, semolina, and fry on very low flame for 10 minutes, when nice jaal comes add prepared 2 taar sheera, immediately add powdered milk and ½ cup desiccated coconut, mix well fast, immediately pour mixture in greased foiled line rectangular pan level immediately, cut into pieces, garnish with flaked coconut.

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Litchi mousse

Litchi mousse

Ingredients

• Litchi 24 peel (remove skin)
• Cream 400 gm
• Gelatin 1 tsp heaped dissolved in ¼ cup water
• Coconut milk ½ cup
• Sugar 6 tbsp
• Cherries for decoration

Method

• In a blender, blend litchi, cream, sugar, coconut milk, add to it dissolved gelatin. Blend well. Remove and pour in serving glasses. Decorate with litchis, cherries and piped cream.

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Blue Colada With a Twist

Blue Colada With a Twist 

Ingredients

• Pineapples ½ cup
• Coconut Milk 1 cup
• Vanilla Ice cream 4 scoops
• Fresh Coconut Malai 1 cup
• Pineapple Juice 1 ½ cup
• Crushed Ice 1 cup
• Vanilla Ice creams 4 scoops
• Sugar 2 tbsp
• Blue Color few drops

Method

• Put all together in blender and blend, serve garnish with pineapple and cherries.

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Special chewra

Special chewra

Ingredients

• Rice puffs 2 cups
• Dried coconut thinly sliced 3 tbsp
• Roasted gram 3 tbsp
• Cashew nuts 15 to 20
• Peanuts 3 to 4 tbsp
• Potatoes straws 1 cup
• Tiny chips 1 cup
• Curry leaves few
• Dry red chilies 8
• Salt 1 tsp
• Chili powder 1 tsp heaped
• Turmeric ½ tsp
• Sugar 2 tbsp
• Oil for deep frying

Method

• Heat oil put a strainer and fry rice puffs gradually take out on a kitchen napkin fry all the rest each separately in the strainer in the same way, mix all together with the seasoning well, cool and fill in an air tight box will keep fresh and crisp for months.

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Methi Tikya

Methi Tikya

Ingredients

• Flour 4 cups
• Semolina 124 gm
• Ghee 4 ounce
• Caster sugar 4 ounce
• Milk ½ cup to ¾ cup
• Green cardamom powder 1 tsp
• Desiccated coconut 3 tbsp
• Egg half beaten
• Salt Pinch
• Ghee for frying

Method

• Put all together Flour 4 cups, Semolina 124 gm, Ghee 4 ounce, Caster sugar 4 ounce, Milk ½ cup to ¾ cup, Green cardamom powder 1 tsp, Desiccated coconut 3 tbsp, Egg half beaten, With Pinch of salt, knead well till it forms into smooth dough and ghee shows on the dough, roll dough to a quarter inch thick cut with 2 or 3 inch cutter, deep fry in medium ghee, and do not add water to knead the dough. Fry till light golden on low flame.

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Cherry Coconut Cake

Cherry Coconut Cake

 

Ingredients

• Butter 8 ounces
• Sugar 1 ½ cup
• Glazed cherries ½ cup chopped
• Eggs 4 separated
• Flour 3 ½ cup
• Baking powder 1 tbsp
• Orange juice ½ cup
• Desiccated coconut ½ cups
• Flaked coconut 4 tbsp

Method

• Beat butter, gradually add in sugar, beat till light and fluffy, add in 1 egg yolk at a time, beat well, stir in coconut, sieve together flour and baking powder, start adding in to the mixture alternating with orange juice, mix cherries with little flour and fold in the cake mixture, beat egg white stiff, fold in the batter, mix well, place mixture into greased bandit pan, sprinkle with flaked coconut on top, bake on 180 degree C for 1 hour.

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Coconut Sweet

Coconut Sweet

Ingredients

• Coconut 200 gm
• Khoya 1 cup
• Eggs 4
• Ghee ½ cup
• Caster sugar 1 cup
• Small cardamom 8
• Almonds blanched and grinded ½ cup
• Saffron ¼ tsp
• Silver waraq to garnish

Method

• Beat eggs with a beater well, add caster sugar, ghee, Khoya, coconut and grinded almonds, saffron, put all in a dish, bake in a moderate oven till set for at least 25 minutes, and decorate with silver waraq.

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Dum kay Pasanday

Dum kay Pasanday

Ingredients

• Pasanday ½ kg
• Raw papaya 1 tbsp grinded
• Ginger garlic 1 tbsp
• Salt 1 tsp
• Chili powder 1 ½ tsp
• Turmeric ¼ tsp
• Yogurt 1 cup
• Almonds grinded 1 tbsp
• Coconut grinded 1 tbsp
• Brown onion grinded 3 tbsp
• Allspice 1 tsp
• Ghee or oil ½ cup
• Fries 1 cup
• Tomato slices 1
• Lemon juice for serving
• Coriander leaves, green chilies, mint leaves for garnish

Method

• Marinate pasanday with raw papaya, ginger garlic for 30 minutes, beat yogurt, add in all the seasonings, brown onion, mix well, rub in pasanday, heat ghee, spread pasandas, cover and put on dum till done. Garnish with chopped greens, serve with fries, tomato and lemon slices.

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Tandoori Khopra Pak

Tandoori Khopra Pak

 

Ingredients

• Eggs 3
• Fresh coconut grated 1 ½ cup
• Khoya 250 gm
• Sugar 100 gm
• Green cardamom grinded 1 tsp
• Semolina 4 tbsp
• Almonds grinded 2 tbsp heaped
• Baking powder ¼ tsp

Method

• Beat eggs and sugar till creamy, add semolina, and mix everything, grease a square pan with 1 ounce butter, pour a mixture in it, bake on 170 degree till done, cool and cut into squares.

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Coconut milk jelly

Coconut milk jelly

Ingredients

• Milk 1 kg
• Coconut 1 cup heaped
• Caster sugar ¾ cup
• Vanilla or coconut essence ½ tsp
• Gelatin 2 tsp
• Coconut macrons for garnish

Method

• Dissolve gelatin in ¼ cup water, blend coconut powder with 1 cup milk, mix with remaining milk, sugar and bring to a boil, simmer for 10 minutes, remove, add essence, dissolve gelatin, pour in a jelly mould, chill for 4 hours, invert on a serving dish, serve garnish with coconut macrons.

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Indonesian satey

Indonesian satey

Ingredients

• Chicken fillet ½ kg
• Peanut butter 3 tbsp
• Lemon juice 3 tbsp
• Honey 2 tbsp
• Grated ginger 1 tbsp
• Garlic crushed 1 tsp
• Onion finely chopped 2 tbsp
• Curry powder 2 tsp heaped
• Crushed cumin 1 tsp
• Coriander powder 1 tsp
• Salt 1 tsp

Ingredients for peanut sauce

• Roasted peanut 4 tbsp
• Oil 2 tbsp
• Onion chopped 2 tbsp
• Ginger garlic 1 tsp
• Turmeric ¼ tsp
• Coconut milk ¼ cup
• Green cardamom grinded ¼ tsp
• Mango chatni 2 tbsp
• Lemon juice 2 tbsp
• Chili powder ½ tsp
• Peanut butter ½ cup

Method for peanuts sauce

• Blend all the ingredients Roasted peanut 4 tbsp, Oil 2 tbsp, Onion chopped 2 tbsp, Ginger garlic 1 tsp, Turmeric ¼ tsp, Coconut milk ¼ cup, Green cardamom grinded ¼ tsp, Mango chatni 2 tbsp, Lemon juice 2 tbsp, Chili powder ½ tsp, Peanut butter ½ cup until smooth.

Method for satey

• Cut chicken breast into strips marinate with Peanut butter 3 tbsp, Lemon juice 3 tbsp, Honey 2 tbsp, Grated ginger 1 tbsp, Garlic crushed 1 tsp, Onion finely chopped 2 tbsp, Curry powder 2 tsp heaped, Crushed cumin 1 tsp, Coriander powder 1 tsp, Salt 1 tsp for 2 hours, thread chicken onto wooden skewers, BBQ chicken turning and brushing with remaining sauce, serve hot.

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Mirch ka salan

Mirch ka salan

 

Ingredients

• Green chilies (thick ones) 200 gm
• Tamarind pulp ½ cup
• Brown onion grinded 4 tbsp
• Oil ½ cup
• Chili powder 1 tsp
• Salt 1 tsp
• Cumin powder 1 tsp
• Coriander powder 1 tsp
• Ginger garlic 1 tsp
• Pinch of turmeric
• Curry leaves 15 to 20
• Cumin seeds 1 tsp
• Desiccated coconut 1 tbsp roasted and grinded
• Peanut roasted and grinded 1 tsp

Method

• Heat oil add curry leaves and white cumin seeds, when brown add green chilies, fry for 5 minutes, add in all seasonings, with brown onion, roasted and grinded masala and ½ cup of water, cover and cook till thick, lastly add tamarind pulp, leave it on dum.

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Parsley Chutney | Side dish for Idli Dosa

A simple coconut chutney is a go-to side dish for dosa in most South-Indian homes. But parsley is not something commonly used in India. Its cousin Coriander leaves, aka Cilantro is the ruler there. But having access to parsley I had always wanted to try in my cooking for its health benefits. Did you know that Parsley is rich in antioxidants, Vitamin K, Vitamin A and also a great diuretic. I would recommend to try it in salad, throw it in some pasta or better yet make a chutney like this or try in a recipe for a chapathi side.

Ingredients:

Inspired from here 
Fresh Parsley - 1/2 bunch - washed and leaves picked
Grated Coconut - 1/2 cup
Gram dhal / Pottukadalai - 2 tbsp
Green chillies - 1
Ginger - 1/2 " piece
Salt - to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few

Method:
Saute the parsley leaves in a heated dry pan until it wilts slightly, about half a min. Grind the parsley, coconut, gram dhal, ginger, green chilli and salt to a smooth paste. Heat oil and splutter the mustard seeds, urad dhal and curry leaves. Pour over the chutney, mix. Serve as a side dish for idli/dosa.

Linking this up to Priya's Vegan Thursdays.

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Coconut Ice Cream | Desserts Recipes

Growing up, I was not familiar with coconut ice cream. The most common flavours in cups were vanilla, chocolate, pista and sometimes strawberries. The first time I had coconut ice cream was after I came to US. Which is ironic because India, my home country is the 3rd largest producer of coconuts in the world. We use coconuts extensively in both cooking and worship rituals but coconut ice cream was somehow unheard of (I don't know if it is available now). Coming back my post, this is my first on an ice cream recipe because this is the first time I made ice cream at home. 

Ingredients:
Serves - 4-5
Heavy Whipping Cream - 1 cup
Coconut milk  - 1 1/2 cups (See notes below)
Sugar - 1/4 cup
Grated Coconut - 2-3 tbsp

Also needed:
A wide 3" high bowl
Ice cubes - 3 cups
Glass bowl or steel bowl for whisking
Immersion blender or Hand mixer or blender
Plastic container for storing ice cream
Parchment paper

Method:
Using an Ice cream machine:
Mix all the ingredients and pour in the ice cream maker. Follow the manufacturer's instructions.
Regular Method:
Get an ice bath ready, viz. In a wide bowl, which is at least 3" high, fill ice cubes. Use a glass bowl or steel bowl for mixing the ingredients and freezing. Place the mixing bowl over the ice cubes and add all the ingredients. Whisk the ingredients together with a immersion blender or hand mixer for 4-5 minutes. Cut the parchment paper to the size of the mouth of the mixing bowl. Place the paper over the whipped mixture such that it touches the layer of the whipped mixture. Close with a lid and freeze for 1 hour. Repeat the mixing process every 90 minutes (or 2 hrs) for another 2-3 times. Transfer to a container which has a lid. Place another parchment paper over the layer of the ice cream. Close with the lid. Freeze overnight. Scoop to your desired serving bowl and drizzle with chocolate syrup. Serve cold.
Notes:
1. I used Lite coconut milk in can. You could use regular canned coconut cream. Use only the first thick milk if making coconut milk at home. 
2. Honey or any other sweetener can be substituted for sugar. The sweetness was just right for me with 1/4 cup of sugar. If you like it sweeter increase the sugar by 2 tablespoons.
3. The mixing bowl should be over the ice bath at all times, when in freezer and while mixing.
Linking it up to Kid's Delight - Potluck Party; Taste of Tropics - Philippines.

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Coconut Chutney | Side Dish for Idli Dosa

Coconut chutney is a very common side dish for South Indians. It is an all-purpose side dish for most of the south Indian dishes and goes perfectly well with idli, dosa, vada or pongal. For a perfect coconut chutney, try a ratio of 4:1 for the coconut and gram dhal. You will not go wrong. There are a lot of ways to adapt this recipe and make different types of sides. More on that coming soon.

Ingredients:
Serves - 2
Grated Coconut - 1/2 cup
Dalia / Roasted gram dhal / Pottu Kadalai - 2 tbsp
Green chillies - 2
Salt - to taste
Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1 tsp
Curry leaves - from 1 twig

Method:
Grind the coconut, gram dhal, green chillies and salt in a mixie/blender adding little water. It should be a smooth paste. Transfer to a serving bowl and add water for desired thickness. Heat oil in a small pan and splutter the ingredients for tempering. Pour over the ground chutney and serve. I served as a side for Ven Pongal along with sambar.
Linking this up to Lets Cook with Coconut.

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Kayi Obbattu / Thengai Poli - Ugadi Wishes!

Happy Ugadi to everyone.. In our house Ugadhi is celebrated in a simple way with decorating the main entrance of the house with mango leaves, preparing ugadi pachadi, making this obbattu and like in all other Indian festivals, worshipping God for health and wellness. Being in US though I do not have access to mango leaves or neem flowers to make ugadi pachadi, I thought why not try the obbattu part.. This is a very simple recipe to make and takes much less time to make unlike most other Indian Sweets.

Ingredients:
Yields 12 pieces of 4" obbattus
Maida / All Purpose Flour - 1 cup
Oil - 1 tbsp + more for spreading out the obbattu
Grated Coconut (unsweetened) - 1 cup
Sugar - 1 cup (Jaggery can be substituted, but this is how it is made at my home)
Water - 1/3 cup + more for kneading dough
Cardamom powder - 1/4 tsp
Salt - a pinch

Method:
Mix the maida with salt and add water little by little to make a loose dough. Knead until the dough becomes non-sticky. Coat with 1 tbsp of oil, cover and set aside for a minimum of 30 minutes. Meanwhile prepare the coconut filling. In a non-stick kadai, heat water and sugar with cardamom powder until all of the sugar dissolves. Add the grated coconut and mix in medium heat until most of the water evaporates and the mixture becomes sticky. Remove from heat and allow it to cool. When it is cool enough to handle, make 12 lime-sized balls. Divide the dough also into 12 portions. In a flat surface, spread a plastic sheet (cling film works good here) and apply little oil. Place a dough ball and spread into a circle (trust me it would be irregular, but no worries) of 4" wide using fingers. Place the pooranam-coconut filling in the center and cover with the edges of the dough to close the filling completely. Press and spread again with fingers to make obbittus(poli). Heat a tawa and carefully place the spread out polis and allow to cook. Flip over and cook for another couple of minutes until done. 
Notes:
1. Kneading well and setting aside the dough for 30 minutes ensures formation of gluten which enables the elasticity of the dough for easy stretching while spreading.
2. The filling has to be moist, frying it too much would dry it out and result in hard filling. It is impossible to use it as a stuffing then.
3. Oil/Ghee can be used while cooking. I did not use any.
4. I halved the above recipe to make 6 pieces just right for the 2 of us for a couple of days.
5. This stays good in room temperature for upto 3 days.

Linking this up to Celebrating Ugadi event of Madhu.

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