…iner/mesh then press with the back of a spoon or use your hands to extract coconut milk Use this coconut milk for the roce cookie batter. Procedure for preparing the batter : In a sufficiently large bowl, first combine the dry ingredients – maida, rice flour, sugar & salt. Stir well. First add the coconut milk & then a little water at a time to get a thick consistency. Use a balloon whisk to stir. Add in the egg & vanilla essence (if u…
…for you to bake at Christmas & relish the freshness & goodness of Coconut!! 😀 Ingredients : 1 cup (170 gms) Rawa (Semolina) 2 cups (160 gms) fresh Coconut (scraped) ½ cup (210 gms) Icing Sugar 3 tbsps. Maida (Refined Flour) 1 tbsp. Corn Flour 2 Eggs 2 tsp. Baking pwd. 3 tbsps. Butter/Ghee ½ tsp. Salt 1 tbsp. Vanilla Essence Few Dry fruits ½ cup Water Method : Blend fresh scraped coconut with ½ cup water in a blender/grinder to a paste. Be…
…s & all the wonderful delicacies with this soothing & fulfilling Coconut Chutney! J Ingredients : ½ fresh Coconut (scraped) 2 fresh Green Chillies 2 tbsps. fresh Green Coriander (chopped) ½ tsp. fresh Ginger (grated) 1 tsp. fresh Tamarind Pulp or paste 1/3 tsp. Cumin Seeds A pinch of Sugar Salt to taste Method : Grind all the above mentioned ingredients in a masala grinder/blender to a fine thick paste using very little water. Transfer t…
…fresh coconut is just amazing. Almost all Goan sweets are made with fresh coconut & so you do need a knack to crack open the coconut. But even if you are not an expert you could get this done from the coconut seller. This Christmas discover the joy of making your very own Bolinhas & believe me you would want to always have freshly baked homemade ones. Bolinhas are addictive too…once you bite into this piece of heaven you just cannot do wi…
…it will disintegrate into the curry. You may use a combination of scraped coconut & coconut milk. If you do not like excess coconut then you may use half coconut. You can grind the masala paste; use warm water to extract juice & then make curry. You can use only tamarind pulp or only tomatoes, bimlees or bindi sol which is also known as sol/sola/amsol/kokum. Using coconut oil gives a good flavor. Coconut oil is used to prepare traditional…
…t dissolves completely. Reduce the heat to simmer & add the dessicated coconut & stir well to mix completely. Take it off the heat; add edible color & mix to blend in the coconut mixture. Cool the mixture till warm & comfortable to the touch. Turn on to a plate/tray & knead to form a smooth dough. Shape small bits of dough according to the shape of your chocolate mould & place on a tray/plate for further use. Tempering of t…
…ind the coconut with enough water & strain to extract thick & thin coconut juice. After the first extract, add some water to the coconut residue & extract juice. Drain the soaked rice & grind with some water till you achieve a fine paste. Transfer to a bowl & rinse the blender/grinder with some water add to the rice paste. In a sufficiently large dekchi/pan/pot, blend well the rice paste, thick & thin coconut juice together…
…r (optional) 3 tbsp Ghee ¼ tsp Salt ¼ cup Water for grinding fresh scraped Coconut Procedure: Grind scraped coconut with ¼ cup water to a rough paste. Set aside. Beat ghee and sugar powder until light and fluffy. Add egg yolks and beat further until the mixture turns pale and creamy. Add rawa / semolina / suji / rulao, coconut paste, salt, cardamom and nutmeg powder. Stir well to combine. Cover the bowl with cling film and set aside to rest for ab…
…ter and let it cook till almost dry. Sprinkle garam masala powder and fry for a few seconds. Add a dash of vinegar and salt to taste. Stir well to combine. Taste to check the seasoning. Finally toss in the freshly scraped coconut and give it a good stir. Serve piping hot garnished with some more scraped coconut. Enjoy with your favorite Indian bread, dosas, neer dosa, bread, pav or serve on the side with pulao or steamed rice and curry….
…es when I use dessicated coconut too if I have the urge and craving to eat coconut. For us, fresh or dessicated coconut enhances the flavor of the prepared Poha / Pohe a notch higher. In this recipe for Pohe / Poha, I have used Matar / Green peas and Palak / Spinach Sev. I love the combination of both these ingredients and I think it’s a perfect pair whenever I decide and prepare it. I am also liberal with onions, fresh coriander, peanuts, coconut…