…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…
…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…
…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…
…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…
…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. …
…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…
…Green Chillies (finely minced) ¼ tsp. Mustard Seeds (optional) ½ cup fresh Coconut (grated/scraped) 3 tbsps. Vegetable Oil/Coconut Oil A pinch of Sugar Salt to taste Method : Wash the French Beans & drain thoroughly. De-string the beans & French cut them. Heat oil in a non-stick kadhai/wok/pan & add the mustard seeds. When the seeds crackle, add the onions & green chillies. Saute till soft & translucent. Then add curry lea…
…egetable Oil A pinch of Sugar Salt to taste ¼ cup Water Garnishing : Fresh Coconut (scraped) Fresh Coriander Leaves (chopped) Method : Heat a wok/pan with oil till hot. Add mustard seeds, hing , turmeric pwd., red chilli pwd., & curry leaves. Let it splutter. Then add chopped onions & saute till onions are soft & translucent. Add sambhar masala, a pinch of sugar & scraped/grated coconut & saute for a minute. Now add the di…