2011-09-17

Coconut!

Coconut Rice

Date: 2011-09-17
Chefs: Pallavi & Muthu
Quantity: 4

Ingredients
Ginger - one piece grated
Shredded frozen coconut - 2 cups
Green chillies - 2
Coriander leaves - handful
Asafoetida powder - a pinch
mustard seeds - 1/2 teaspoon
Urad lentils - 1/2 teaspoon
sauteed peanuts - 2 teaspoons
channa dhal - 1 teaspoon
curry leaves - 10
Vegetable Oil - 1 tablespoon
Olive Oil - as per need
Salt - as per need
Rice - 2 Cups
Mint leaves -5-6
Peanuts & Cashunuts - Accordingly

Cooking
Cook 2 cups of rice in hot water with some salt to a consistency you like and set it aside.
Place the utensil in the stove, add oil after it heats up, put the mustard seeds, urad lentils, asafoetida, curry leaves, channa dhal, the peanuts.
Then add the ginger, then saute for 5 minutes stirring continuously.
Then add the ground green chillies and coriander leaves and saute it with salt.
Finally we add the coconut and mix them all well until they all get to a fried like state.
Now we mix the rice and this mixture layer by layer in a vessel with some olive oil.
Coconut rice is ready to eat :-)


Mint chutney

Date: 2011-09-17
Chefs: Pallavi & Muthu
Quantity: 2-4

Ingredients
Tomatoes - 1 to 2
Mint - 2 bunches
Coconut - 1 cup - 1 1/2 cups
Mustard seeds 1/2 teaspoon
Urad dhal - 1/2 teaspoon
Asafoetida powder - a pinch
Salt - as per need
green chillies - 1
curry leaves - 6

Cooking
Heat some oil in a pan and put the mustard seeds and urad lentils with asafoetida and curry leaves.
Then add green chillies, mint and tomatoes and let it cook for sometime.
Add the coconut and salt and saute it for at least 10 minutes.
Then grind this mixture in a blender. Your Mint chutney is done. Voila.


Sundal

Date: 2011-09-17
Chefs: Pallavi & Muthu
Quantity: 4

Ingredients
White Garbanzo beans or dry chick peas 2 cups
green chilly - 2
Asafoetida powder - a pinch
salt as per need
coconut shredded - 1/2 cup
Mustard seeds - 1/2 teaspoon
Urad lentils - 1/2 teaspoon
Curry leaves - 7 leaves
Ginger(optional) - 1/2 teaspoon grated

Cooking
Soak the dry chick peas overnight and cook it in hot water until it softens.
Place the utensil with oil to heat, later add mustard seeds, urad dhal, asafoetida, curry leaves.
Then add the ginger and saute until the raw smell of ginger goes away.
Then add the green chillies, coconut and fry it for about 3-5 minutes.
Now add this mixture to the cooked chick peas and mix them well.

Typical south Indian Sundal snack is ready.


Cucumber coconut salad

Date: 2011-09-17
Chefs: Pallavi & Muthu
Quantity: 2-4

Ingredients
Cucumber - cut into tiny pieces( 2 pieces)
Lemon juice - 2 teaspoons
Coconut shredded - 1/2 cup
Sprouted moong dhal - equal to cucumber qty
salt as per need

Cooking
Mix all of them together and your salad is ready. If preferred, you can add tiny cut tomatoes as well


Coconut Burfi (dessert)

Date: 2011-09-17
Chefs: Pallavi & Muthu
Quantity: 2-4

Ingredients
1 cup coconut (Frozen or dry)
1/2 cup sugar
3-4 cardamom - make it powder
1tsp Butter

Cooking
In a thick bottom pan, add 1/2 tsp butter. Take the rest 1/2 tsp butter and grease a pan where u will pour the mixture.
Add the coconut to the pan and start frying. Do not stop frying, till the end of recipe.
After 5-7 mins add sugar and cardamom powder. You have to continuously keep stiring the mixture else it will burn very easily.
Continue for 20mins and then see if the whole mixture is in a form of a thick ball in the pan.
Transfer this mixture to the greased pan and pat it flat and cut into square or diamond size pieces and decorate with cashu.
Refrigerate.
Take it out after some time half hour to 2 hours and start cutting them into squares.
Place a cashew on each one of them for decoration.

Enjoy :-)


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