…iently deep & large pan put the grated fresh coconut & the scraped jaggery. Place the pan on low heat & stir till the jaggery just melts. To this add the roughly chopped cashew nuts, raisins, the roasted poppy seeds, powdered green cardamom & a pinch of salt. Stir to mix & let it cook for a few seconds. Do not over cook or it will turn hard. Take it off the heat & let it cool down. The filling mixture will thicken. Your fil…
…ke the Dodol with nachani/ragi/millets as well. It is the dark Goa Pyramid Jaggery along with red rice flour/paste which gives the Dodol its rich and deep dark color. Some people do like to use palm jaggery. If you are unable to get fresh coconuts then you may use packaged coconut milk or coconut cream. When you extract fresh thick coconut milk from the coconuts it should be 200-250 ml. I use a measuring cup which holds 250 ml. of liquid. A little…
…burn or it will turn bitter. Cool the rice and grind into flour. Grate the jaggery and heat it in a pan with water. Stir to dissolve completely on low heat. Strain the jaggery syrup to separate impurities and sediments if any. In a sufficiently large bowl, first combine rice flour, cardamom powder and mix well. Mix together coconut and jaggery syrup and add to the dry ingredients. Give it a good mix. Take small portions of the prepared rice mixtur…
…de to fill the pancakes. 1 big fresh Coconut (scraped) 3 Goan Pyramid Palm Jaggery or to taste (grated or broken into fine pieces) 4 pods Green Cardamom (powdered) Assembling the Alle Belle with the Filling: Place a pancake on a plate. Place sufficient coconut –jaggery filling in the centre & fold both the sides inward so that it overlaps; making sure that the filling is well covered or roll like a swiss roll. Fill all pancakes in this way &am…
…leaves & let it splutter. Add the turmeric, the dry masala powders, jeera pwd. & fry for a few seconds. Then add the freshly ground masala paste & saute till the rawness disappears. Next add the reserved dal water, jaggery & salt to taste. Stir well to combine & let the jaggery dissolve. Let the amti come to a boil. Reduce heat & let it simmer for about 2-3 mins. Serve hot with fresh home made Puran Polis. Relish & Enj…
…Stuffing: 1 ½ cups freshly scraped Coconut 2 triangles grated, Goa Pyramid Jaggery or as per choice (to taste) ¼ tsp fresh Green Cardamom powder ½ tsp Poppy Seeds A few chopped nuts & raisins (optional) 1 tsp Rice Flour ½ tsp Oil or Pure Ghee To prepare the Sweet Stuffing: First melt grated jaggery with a couple of tablespoons of water and strain to separate impurities if any. Then in a sufficiently deep and thick bottomed pan, heat ghee or oi…
…onut (scraped/grated) 50 gms. Raw Rice (soak overnight) 1 cake Goa Pyramid Jaggery/Palm Jaggery or to taste(grated) 1 tbsp. Sugar (optional) 3 tbsps. Chana Dal (soak overnight) Salt to taste Procedure : Drain the soaked chana dal & boil with sufficient water & keep aside to use later. The chana dal should be soft but slightly firm. (It should not be mushy). Grind the coconut with enough water & strain to extract thick & thin coconu…
…/Finger Millet/African Millet 1 fresh Coconut (scraped) 2 nos. Goa Pyramid Jaggery (Palm Jaggery) or to taste A pinch of Salt Water as required Method : Pick, winnow, wash & soak nachni grains in sufficient water for about 4 hours. Strain out the water completely. Grind together nachni & scraped coconut with sufficient water in a masala grinder, to a fine paste. Extract the milk from the ground paste with the help of a fine meshed sieve or…
…the dry spices, baking soda and salt. Mix well. Dissolve melted or grated jaggery in fresh tamarind extract. Dilute further with some water, if necessary. There should be no jaggery lumps in the solution. Gradually mix into the dry mixture; ginger-garlic paste if using and also the tamarind – jaggery solution. Mix well. Use minimal water to prepare a thick smooth batter. Add a few drops of oil (optional). Mix well. It is better to check for seaso…
…ke the cooked bitter gourd palatable. But diabetics refrain from including jaggery or sugar. There are quite a few ways of cooking Karela. You can stir fry, convert into chips, stuff them with vegetables or with mutton or beef mince, make a dry vegetable, cook in a thick masala, a simple sauce or curry. You can have a red, brown or green masala. The pre-preparation and the right blend of sweetness and tanginess is extremely important to cut out th…