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Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts

02 May, 2013

Coconut Chutney In Microwave

02 May, 2013

Coconut Chutney In Microwave

This coconut chutney is famous in the southern part of India. Coconut chutney is my favourite and I also love South Indian dishes. Today I made idlis and as an accompaniment with the idlis I made this yummy chutney. Its quite easy to make but tastes great. Try this out and u all would surely love it.N'Joy!!!

Coconut Chutney In Microwave
Coconut Chutney

Ingredients:

  • Roasted Bengal gram - 1/4 cup
  • Green chillies - 2
  • Fresh grated coconut - 1 cup
  • Curd - 1/2 cup
  • Tamarind - 1 tsp
  • Curry leaves - few
  • Whole red chillies - 3-4
  • Mustard seeds - 1/2 tsp
  • Oil - 1 tsp

Method:

  1. Grind all the ingredients of chutney in a blender.
  2. In a microwave safe bowl add oil, mustard seeds, whole red chillies, cury leaves and microwave for 2 mins. at 100% power. 
  3. Add the temper(step-2) to coconut chutney and refrigerate.
  4. Serve it with dosa, uttapam, vada, idli or upma.

20 February, 2013

Coconut Cookies

20 February, 2013

Coconut Cookies

These coconut cookies are very easy to make but  full of flavour. Coconut can be a very interesting ingredient if used innovatively. I have made cookies before, generally, filled with jam, chocolate or laden with cream and chocolate chips. I had not made cookies for a long time and was missing one of my favorite snacks- cookies! So, I thought of making these cookies topped with cherries. Do try out these cookies! Let them melt in your mouth!  (And don't forget to comment or subscribe!! Njoy!)

Coconut Cookies

Ingredients:


  • Maida/All purpose flour - 3cups/300gms
  • Butter - 250 gms
  • Powdered sugar - 150 gms
  • Coconut powder - 300 gms
  • Cardamom powder / Vanilla essence- 1 tsp
  • Glazed Cherries - 125 gms
  • Crystal sugar( normal refined sugar) - 5tsp
  • Pinch of salt

Method:

1. Beat butter and sugar till light and fluffy.
2. Sieve maida and salt. Mix all the ingredients together and knead into a soft dough.
3. Refrigerate the dough for around 30 minutes.   
4. Roll the dough and cut it into the shape of small cookies with the help of a biscuit cutter. If you don't have the cutter simply roll out small balls from the dough and pierce them with the help of fork.
5. Preheat the oven for 10 mins. Place the cookies on baking tray and bake at 170 degree C for 25 mins.
6. Remove from the oven and let cool on the baking sheet for about 10 mins. Remove to wire racks to cool down completely.
7. Garnish with cherries and serve with tea or coffee.


Sending to : Nivedhanam's: What is it with my cuppa?
                  


17 January, 2013

Doodh Puli Pithe

17 January, 2013

Doodh Puli Pithe

"Doodh puli " is another famous pithe of Bengal prepared during Poush Sankranti. This sweet delicacy has an outer shell made of rice flour in a half moon shape and stuffed with coconut- jaggery filling. Then they are steamed and eaten with liquid date palm jaggery or boiled in milk. The  date palm jaggery is really tasty and has a beautiful aroma. It is available only during the winter season. I have already shared the recipe of patishapta and here comes the delicious doodh puli. (And don't forget to comment or subscribe !! :D)

You may also like:  Pathishapta for Poush Sankranti

Doodh Puli Pithe

Ingredients:


  • Coconut - 1 (grated)
  • Date palm jaggery - 300 gms
  • Rice flour - 11/2 cup 
  • All purpose flour - 1/2 cup
  • Milk - 1 litre
  • Cardamom powder - 1 tsp
  • Mawa- 1/2 cup

Method:

1. Heat a pan and add rice flour, water and little salt. Stir for 4-5 mins. till it becomes a dough like mixture. Remove from heat and add little flour and knead once again to make a dough.
2. In a pan, add 200 gms of jaggery. When it melts add the grated coconut and cardamom powder and keep on stirring constantly till it turns dry and sticky. Keep aside. The filling is ready.
3.. Make small balls from the dough. Flatten each ball in the palm making a cavity and fill with 1 tbsp of filling    Fold it and seal the edges so that the filling does not come out in the shape of a" puli."
4. Boil the milk for sometime and keep on stirring so that it reduces to half. Now add the prepared pulis in the thickened milk and boil for 10- 15 mins and stir nicely. Add mawa to the doodh-puli mixture.
5. Remove from heat. When it cools a little add the remaining date palm jaggery and serve the delicious "doodh pulis" hot or cold. N'joy!

Step 1 & 2
Step 3 & 4
Step 4 & 5

13 January, 2013

Patishapta for Poush Sankranti/Crepes with Coconut Jaggery filling and 100th Post

13 January, 2013

Patishapta for Poush Sankranti/Crepes with Coconut Jaggery filling and 100th Post

Date palm jaggery is generally known as khejur-er gur in Bengali. The harvest season in India is celebrated within the months of January-February and are full of wheat, grain, jaggery(gur). In Kerala it is called Pongal, in Assam we call it Bhogali Bihu but in Bengal we call it Poush-Sankranti-marking the movement of the sun from Capricorn to Aquarius. This harvest season marks the start of the 'pithey' and 'patishapta' rush. These are the sweetest and most famous sweet delicacies of the Bengalis. Jaggery and sugar-cane juice are most widely used as the filling in crepes or the outer cover of the patishapta. The juice of the date palm comes from 'Kithul' trees. They are solidified and sold as patalee gur. This is my mother's special recipe. This is also a very special post for me as it is my 100th one. It marks the journey from the day I started this website to the 100th post in my blog. I am going to be posting some more of these Poush Sankranti recipes. So keep reading my blog! (And don't forget to comment or subscribe! Njoy!!)

Patishapta for Poush Sankranti/Crepes with Coconut Jaggery filling

For the filling

Ingredients:

For the filling:


  • Grated coconut - 3 cups
  • Date palm jaggery(gur)/Sugar - 1 cup 
  • Kheer/Mawa - 100 gms
  • Cardamom powder - 1/2 tsp

For the crepe
For the crepe:


  • Maida/ all purpose flour - 1 cup
  • Semolina/ Suji - 2 tbsp
  • Milk - 11/2 cup
  • Sugar - 3 tbsp
  • Green cardamom - 3 (crushed)
  • White oil - as required

Method:

For the filling

1 Mix the grated coconut with the sugar in a bowl and press it with hand so that the coconut becomes slightly moist. 
2. Put the pan/kadhai in the gas stove and add the coconut/sugar mix (If you use date palm jaggery instead of sugar then melt the jaggery in a pan and then add the grated  coconut) and stir. To it add the kheer/mawa and cardamom powder and stir continuously till it turns a little brownish and sticky.
3. Remove from heat and keep aside.

For the crepes

1. Mix maida/all purpose flour, sugar, semolina, and the crushed cardamoms. to it add the mil stirring continuously to avoid the formation of lumps. The batter should be of flowing consistency, if required can add little more of milk or water. 
2. Now heat a non stick pan with a fine smear of oil (as little as possible) with the gas stove in low setting.
3. Next take a ladle full of batter and pour it on the frying pan and tilt it by moving the mixture so that it spreads evenly into a round shape.
4. Put the filling lengthwise at the center of the crepe. Fold the crepe from both sides and when it turns little brown take it out.
5. Serve the crepes with milk thickened with sugar and pour it over the crepes. Just N'joy! Its really delicious and mouth watering.

Making of filling and batter
Making the crepe with filling inside


Crepes/Pathishapta coated with thick milk

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