10.7.11

Coconut Laddoo Recipe

Ingredients:

3 cups Dry Coconut (shredded)

1 cup Milk

2 cups Sugar

Recipe to prepare Coconut Laddoo :

.    Boil the milk in a pan.
.    When it starts boiling,
.    Add 2 cups shredded coconut and mix well.
.    When the milk gets absorbed in coconut,
.    Add the sugar.
.    Stir continuously on medium flame until the mixture starts leaving the sides of the pan.
.    Remove and make small balls.
.    Take the remaining coconut on a plate.
.    Roll the balls in coconut to make laddus.
.    Coconut Laddoos are ready to serve.

10.1.11

Tomato Coconut Soup Recipe

Ingredients:

Warm water   : – 2 cups

Curry leaves   : – 4-6 leaves

Green chilies    : – 1 whole

Tomato puree   : – 1 and half cup

Oil   : – 2 tea spoon

Sugar   : – 2 tea spoon

Mustard seeds  : – ½ tea spoon

Salt   : – as per taste

Coconut   : – ¼ grated

Asafetida  : – one pinch or ¼ tea spoon

Method of preparation:

  1. Take a coconut and cut into the small slices
  2. Remove all the seeds from the chilies
  3. Take a pan add the oil and heat on medium flame. Add the mustard seeds into it.
  4. Heat it till t starts crackling. Once it starts crackling add asafetida, curry leaves and fry for half minute.
  5. Not add the green chilies, water, coconut and tomato puree and keep the gas slow. Stir it irregularly.
  6. Once it stirs completely remove it from gas and keep it aside for cooling.
  7. Now add the soup in a blender till it become very smooth.
  8. Keep the above in the pot and also include the sugar and salt into it. Keep this mixture for boiling for some time.
  9. Remove if from gas after 5 mins and serve hot.

09.21.11

Coconut Burfi Recipe

Ingredients

225 grams Khoya
225 grams coconut (dry and ground)
2 cups water
1 teaspoon cardamom seeds (ground)
1/2 teaspoon almonds (grated)
1 tablespoon ghee
2 1/2 cups sugar
1/2 teaspoon pistachios (grated)

How to make Coconut Burfi

  • Mix khoya and coconut and fry them lightly with ghee on a low heat.
  • Add cardamom and mix well.
  • Prepare one-string syrup by dissolving sugar in the water.
  • Now stir the coconut mixture into the syrup.
  • Grease the plate and spread the grated nuts on it.
  • Spread the prepared evenly over the plate and allow it to cool.
  • Now with the knife, cut it into desired shapes.
  • Turn them over so that nuts covered part appears on the top.
  • Nariyal ki burfi is ready to be served.

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

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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