…w mentioned ingredients & keep aside 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 r…
…Sol/ Kokum 1 fresh red Tomato (chopped roughly) A pinch of Sugar 4 tbsps. Coconut Oil or Vegetable Oil Salt to taste Water or Coconut milk as required. Procedure : First, heat 2 tbsps. oil in a sufficiently deep & broad pot till hot. Reduce heat & sauté chopped onions briefly & then sauté the chopped tomatoes briefly. Transfer to a masala grinder/blender along with soaked chillies with the water, scraped coconut, coriander seeds, cumi…
…a tablespoon of oil and sauté sliced onions until lightly golden. Add the coconut and further sauté until the coconut turns brown and gives a good aroma. Dry roast all the whole spices on a low flame until well roasted and aromatic. Grind together the coconut mixture, dry roasted spices, chilli powder and sugar with water to a thick, smooth masala paste. Rinse the grinder with some more water and use to make the gravy. Heat the remaining oil and…
…n perfection but eventually it is worth the effort. Enjoy this delectable, coconut flavored sweet… 😀 Ingredients: 150 gms. fine Rawa/Suji/Semolina/Rulao 275 gms. Sugar ½ fresh Coconut (grated) 8 pods Green Cardamom (powdered) A pinch – Salt Water – as needed Pre-preparation: Gently dry roast the rawa until rawness disappears but try & keep it as white as possible. Do not brown. Transfer to a bowl. Grind the fresh grated coconut to a very fine…
…on (peeled & finely chopped) 2 fresh Green Chillies (slit) 1 cup thick Coconut Milk ½ cup thin Coconut Milk 2 tbsps. fresh Tamarind paste or ¼ cup fresh Tamarind extract or as per taste 2 tbsps. Vegetable Oil or Coconut Oil A pinch of Sugar Salt to taste Procedure : Wash the fish slices & apply some salt & a little turmeric. Keep aside for about 15 mins. In a sufficiently large pan/dekchi/handi or mud pot, heat oil & sauté chopped…
…this paste to the vessel containing the dal paste. Mix the paste well with coconut extract or coconut milk, sugar, salt to taste & baker’s yeast which is dissolved in warm water. The batter should be thick but of pouring consistency. Leave the batter in a warm place to ferment & rise for at least 4 hrs. or preferably over night. When the batter is well risen, ( it will look porous & like a honey comb) do not stir but gently ladle the b…
…t prevents the spice mix from turning rancid. It is important that the dry coconut is of good quality or it may affect the taste, flavor & freshness of the spice blend. If in doubt, it is better not to add coconut in the spice mix but you may roast & make a paste separately & add while cooking. Nagkeshar/Mesua ferra/Cobra’s Saffron and Dagadphool/Kalpasi (Lichen) does define the final spice mix but in case it is unavailable then it is…
…s. Let it splutter. Pour the tempering on the fried alu vadi. You may either add the coconut and coriander and just fry for a few seconds if you so like along with the tempering. Alternatively, you can use toasted coconut or sprinkle fresh gratings of coconut and freshly chopped coriander as garnish. The choice is purely yours. Serve your delicious home fresh alu vadi / patrode / patra with chutney. …
…ents : 1 regular tea cup Nachani/Ragi/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 wi…
…Ginger (grated) 1 med. tomato (chopped) 2 tbsps. fresh Tamarind pulp ½ cup Coconut Milk 1 tsp. fresh Garlic paste 1tsp. fresh Ginger paste A pinch of Sugar Salt to taste Water as required 3 tbsps. Vegetable Oil Method : Wash the Surmai fish well & drain completely. Then marinate the fish slices with ½ tsp. turmeric, ginger – garlic pastes & a little salt for about 20 mins. Make a fine masala paste with soaked Kashmiri chillies alon…