09.14.11

Coconut Rice Recipe

Ingredients

2 cups long-grain rice
1 (13- to 14-oz) can unsweetened coconut milk
1 (3-inch) cinnamon stick
1 tablespoon unsalted butter
1 cup water
1/4 teaspoon salt

How to make Coconut Rice

  • Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well.
  • Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.
  • Stir in coconut milk, water, cinnamon, and salt and bring to a boil.
  • Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.

09.14.11

Aviyal Recipe

 

Ingredients

1/2 cup Grated coconut
5 Green chilies
1/2 teaspoon Cumin seeds
1 Cup Snake gourd Sliced into 11/2″ length pieces
1 Cup Cucumber Sliced lengthy into 11/2″ length pieces
1 Cup Yam Thinly sliced into 11/2″ length pieces
1/2 Cup Long runner-beans sliced into 11/2″ length pieces
1/4 Cup Carrot Sliced into 11/2″ length pieces
2  Drumstick cut into 2 length pieces
Curry leaves
3 tablespoon Coconut oil
1/2 teaspoon Turmeric powder
1 Raw bananas sliced into 11/2″ length pieces
Raw mango pieces

Salt to taste

How to make Aviyal

  • Grind coconut with green chilies and cumin seeds in paste and keep it aside.
  • Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water.
  • When the vegetables are cooked, add turmeric powder, salt and mix well.
  • Put bananas and mango pieces in cooked vegetables and cover the vessel.
  • When steam comes out, add the coconut paste and stir well.
  • Remove from fire and garnish it with curry leaves .

09.14.11

Coconut Podi Recipe

Ingredients

3/4 cup fresh, grated coconut
2 tablespoon toor dal [red gram dal], rinsed
1/2 teaspoon asafoetida powder
1 teaspoon oil
2 tablespoon chana dal [bengal gram dal], rinsed
8 dried red chillies
Salt to taste

How to make Coconut Podi

  • Dry roast the grated coconut in a heavy bottomed saucepan until golden in colour. Set aside. In the same pan, dry roast the dals together for about 5 minutes over low heat. Set aside.
  • Heat oil in the same pan. Add red chillies and asafoetida powder. Saut for 2 minutes. Process all ingredients in a food processor. Blend to a coarse powder. Add salt to taste.
  • Store in an air-tight container for 3-4 days, a week if storing in the refrigerator.

09.14.11

Coconut Pudding Recipe

Ingredients

2 tablespoons unflavored gelatin
1 3/8 cups boiling water
1 teaspoon coconut extract
1 cup white sugar
1 (5 ounce) can evaporated milk
2  whites

How to make Coconut Pudding

  • Lightly grease a 1-quart mold.
  • In a large bowl, dissolve gelatin in boiling water. Stir in evaporated milk, sugar and coconut extract. Allow to cool to room temperature.
  • Meanwhile, whip  whites until fluffy. When gelatin mixture has cooled to room temperature, place gelatin bowl in an ice bath. When mixture begins to set, fold  whites into it. Spread in prepared mold and refrigerate until set.

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09.14.11

Chocolate Coconut Cake Recipe

Ingredients

1 (18.25 ounce) package chocolate cake mix with pudding
24 large marshmallows
1 cup sugar
1 cup milk
1 (14 ounce) package coconut
Glaze
1 1/2 cups sugar
1 cup evaporated milk
2 cups semisweet chocolate chips
1/2 cup butter or margarine
1 cup chopped almonds

How to make Chocolate Coconut Cake

  • Mix cake according to package directions. Grease two 13-in. x 9-in. x 2-in. baking pans. Line bottom and sides of one pan with waxed paper; spray with nonstick cooking spray. Divide batter among pans. Bake at 350 degrees F for 15-20 minutes. Cool.
  • In a saucepan, bring sugar and milk to a boil. Reduce heat to medium and stir in marshmallows until smooth. Add coconut. Spread over cake in pan without waxed paper. Using paper to hold, remove second cake from pan, carefully turn over and place on top of filling; remove paper.
  • In another saucepan, bring sugar, milk and butter to a boil. Remove from heat; add chips and stir until smooth. Add nuts. Pour over cake; cool to room temperature. Chill overnight.

09.14.11

Coconut Burfi Recipe

Ingredients

2 cups Scraped Coconut Shreds
1 cup Sugar
2 tablespoon Milk
1/2 teaspoon Cardamom Powder
1-1/2 cup Water
1 tablespoon Ghee

How to make Coconut Burfi

  • Heat a pan, add the coconut shreds and fry gently over moderate heat.
  • When the coconut milk moisture is somewhat lessened, remove it from heat.
  • Now in a seperate vessel, boil water over moderate heat.
  • When the water boils, add the sugar and keep on stirring till the sugar water boils.
  • Add the milk to the boiling sugar syrup.
  • When the sugar syrup reaches a thick syrupy stage, add the fried coconut shreds to it.
  • Stir constantly till the coconut and sugar syrup are blended thickly and stickily together.
  • Now add the ghee and cardamom seeds powder.
  • Stir till the mixture looks thick, remove from the heat and pour into a ghee-smeared table or plate.
  • Flatten the surface evenly with the help of an oiled flat slice.
  • When cold, cut into squares or diamond shapes and serve.

09.14.11

Coconut Cake Recipe

Ingredients

2/3 cup margarine
1 3/4 cups sugar
Whisper of ginger
3 cups cake flour
1/2 teaspoon baking powder
1 tablespoon plus
2 teaspoons vanilla
1 1/3 cups milk
1/2 cup fresh grated coconut  or  1/2 cup shredded commercially prepared coconut
3/4 teaspoon salt

How to make Coconut Cake

  • Preheat oven to 350 degree F. Grease 3 8″ round cake pans.
  • In a large mixing bowl with an electric mixer, cream margarine and sugar until light and fluffy. Mixture will be lemon colored. Add yolks and blend well.
  • Sift together, salt, flour, baking powder, and ginger. Add alternately with milk to above mixture. Blend well after each addition. Add vanilla, blend well. Set aside.
  • Wash beaters in hot soapy water. Making sure bowl and beaters are absolutely grease-free, whip the  whites until stiff. Fold  whites and coconut into batter. Pour into cake pans.
  • Bake about 30 minutes, toothpick inserted should come out clean. Cool completely. Frost with Coconut Frosting (recipe to follow).

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09.14.11

Coconut Chikki Recipe

Ingredients

400 grams Dry grated coconut
150 grams Sugar
150 grams Brown sugar
2-3 tablespoon Ghee

How to make Coconut Chikki

  • Roast grated coconut in 1 tablespoon. ghee.
  • In a frying pan take brown sugar and mix sugar. Add a little water and boil the mixture.
  • When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard. Mix coconut.
  • Mix well and pour in a greased thali.
  • Cut into pieces and serve.

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09.14.11

Mix Vegetables In Coconut Milk Recipe

Ingredients

2 medium potatoes
12-15 broad beans (kali seim ki phalli)
2 medium carrot (gajar)
1/2 cup green peas (matar) (shelled)
100 grams red pumpkin (kadhu)
1/4 flower cauliflower (phool gobi)
2 tablespoon tamarind (imli) pulp
1 1/2 cups coconut (narial) (scraped)
4 red chillies whole
3 tablespoon groundnut (moong fali) oil (tel)
8-10 cloves garlic (lasan)
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon mustard seeds (raai)
1 teaspoon turmeric (haldi) powder
Salt (namak) to taste
8-10 curry leaves (kari patta)
1 teaspoon black gram split (urad dal)

How to make Mix Vegetables in Coconut Milk

  • Peel and dice the potatoes into 1 inch cubes. String the beans and halve them, cut them into one inch pieces. Shell the peas. Wash cauliflower and separate the cauliflower florets. Peel and dice the carrots into 1 inch cubes. Peel and dice the pumpkin into 1 inch cubes.
  • Add warm water to one cup of scraped coconut and extract thick and thin milk. Keep aside. Dissolve tamarind pulp in half cup of water.
  • Heat a little oil and sauté 2 whole red chillies, cumin, coriander, garlic and the remaining half cup of scraped coconut till a nice aroma is given out. Grind into a fine paste.
  • Boil the vegetables in the thin coconut milk with turmeric powder, tamarind extract and salt till three-fourth done. Add the ground masala and cook for 10 minutes.
  • Heat a little oil separately and add the remaining red chillies broken into two, mustard seeds and urad dal. Add curry leaves and add this to the vegetables.
  • Continue cooking the vegetables till done. Then add the thick coconut milk and simmer for two to three minutes. Serve hot with boiled rice

09.14.11

Paneer Coconut Gravy Recipe

Ingredients

250 gram paneer
3 Onion
4 – 5  cloves  Garlic
1 cup  Coconut Milk
1 ginger
4 tomato
Coriander leaves for garnish paneer coconut gravy
1 teaspoon Coriander Seeds Powder
2 fresh red chillies
1/2 teaspoon Cumin Seed
3 teaspoon  Ground Powder
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Sugar for paneer coconut gravy
1 teaspoon Lime or Lemon Juice
2 teaspoon  Butter (Ghee)

How to make Paneer Coconut Gravy

  • Cut paneer in squares.
  • Grind onions to a paste.
  • Grind tomatoes finely.
  • Grind ginger, garlic to a paste.
  • Chop coriander leaves very finely.
  • Chop fresh red chillies very finely.
  • Roast the groundnuts and grind them to a fine paste.
  • To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
  • Heat clarified butter (ghee) in a pan.

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