Tag Archives: Coconut

Peas coconut milk pulav

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Peas 1/2 cup
Basmati rice 1 cup
Coconut milk 1/2 cup
Onion 1 thinly sliced
Mint Corriander leaves 1/4 few
Green chillies 3
Oil 3 spn
Cinnamon 1 piece
Cloves 2
Cardamom 2
Salt as required
Ghee 1 spn

Wash and Soak basmati rice for 30 minutes..
Heat a pan..
Add oil..
Add Cinnamon, cloves and Cardamom..
Add onions fry until golden brown..
Add mint and Corriander leaves fry until nice aroma turns out..
Add green chillies and peas..
Saute well..
Add Coconut milk and a cup of water.
Add salt too..
When it started boiling add rice..
Cover and cook for 15 to 20 minutes in low flame..
Once its done add ghee at the end..
Mix gently..
Serve hot with spicy gravy or raitha..
Yummy Coconut flavor peas pulav ready…
Add oil

Coconut Tangy Chutney

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Coconut grated 1 cup
Urad dhal 1/4 cup
Red chillies 4 to 5
Tamarind small piece
Salt as required
Hing a little bit
For seasoning oil mustard. Cumin seeds and curry leaves

Heat a pan..
Add a spn of oil..
Add urad dhal and red chillies..
Fry until urad dhal turns golden brown..
Add Coconut and Tamarind..
Fry for a minute and switch off..
Let it cool down a bit..
Add salt and grind it into coarse paste..
Do the seasoning with oil, hing mustard , Cumin seeds and curry leaves..
It goes well with dosa idli and even hot rice..

Thenkuzhal Muruku (Coconut milk Muruku)

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Rice flour 1 cup
Urad dhal flour 1/4 cup
Coconut milk 1 cup
Sesame seeds/Cumin seeds 1 spn
Hing 1/4 spn
Melted butter/ oil 2 spn
Salt as required
Oil for deep frying

In a mixing bowl add rice flour, urad flour,Sesame seeds, hing,butter and salt..
Mix it, let the butter or oil spread evenly..
Add Coconut milk little by little ..
Knead it into a soft dough..
Not too tight.. not too loose..
Heat oil for deep frying..
Take a muruku maker .. make desired shape..
Fry in medium flame until the bubbles stop from oil..
Crispy tasty Thenkuzhal muruku ready…
Store it in a airtight container..

Kara Chutney (Spicy Onion Coconut Chutney)

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Onion 1 big
Green chillies 3
Grated Coconut 1/2 to 1 cup
Tamarind a small piece
Chilli powder 1 spn
Salt as required
Jaggery 1/4 spn optional
Oil 2 spn

Heat oil in a pan..
Add onion and green chillies..
Fry until onion turns translucent..
Switch off flame..
Let it cool down..
In a mixi add Coconut, chilli powder, Tamarind, Jaggery and fried onion green chillies along with salt..
Add very less water..
Grind into coarse paste…
Adjust salt and spiciness..
This chutney doesn’t need seasoning..
Quick and tasty kara chutney ready..

Fish Gravy with Coconut Flavor

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Fish 1/2 kg (I used salmon)
Onion 1 big size
Tomato 2
garlic paste 1 spn
Fenugreek seeds powder 1/2 spn
Curry leaves few
Mustard seeds 1/2 spn
Turmeric 1/2 spn
Chilli powder 2 spn or 1 spn (depends on spice level)
Corriander powder 2 spn
Fennel seeds powder 1 spn
Tamarind juice 1 cup
Grated Coconut 1 cup
Salt as needed
Coconut oil 3 spn

Cut n clean the fish with turmeric..
Grind coconut into a fine paste with little water..
Heat pan
Add oil
Add mustard, fenugreek seeds powder, curry leaves one by one..
Fry for a while then add onion..
When it turns into golden brown add green chillies and garlic paste..
Fry until raw smells leaves..
Add turmeric, chilli powder, corriander powder, Fennel seeds powder, and salt..
Add tomatoes fry until mushy..
Now add tamarind juice..
Cook until oil separate from gravy..
Add Coconut paste..
Adjust the water level for ur preferred consistency
Let it boil well..
Once it started boiling add fish pieces
Turn the flame into medium
Chk salt
Once fish cooked well turn off the heat..

Serve hot..,.

Easy fish curry with coconut milk

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Fish

Fish 500 g ( i used tilapia)
Onion 2
Tomato 2
Ginger 1 inch
Garlic 4 pods
Coconut milk 1 cup
Tamarind juice 1 cup
Turmeric 1/2 spn
Chilli powder 2 spn
Corriander powder 2 spn
Fenugreek powder 1 spn
Salt
Mustard 1/4 spn
Curry leaves few

Grind onion tomato ginger garlic as smooth paste
Heat a cooking vessel
Add 2 spn oil
Add mustard and curry leaves
Now add the grounded paste
Add all spice powders
Cook for until raw smell leaves
Add coconut milk now
Bring the gravy to boil
Now add tamarind juice
Add fish also now
Check the salt and spice tanginess
Adjust if needed
Cook in medium flame until oil separate from gravy
Garnish with coriander leaves (optional)

Yummy easy fish curry ready…
Serve with rice or any tiffin items 😋😋😋

Tri Colour Coconut Burfi

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Coconut grated 1 cup
Sugar 1 cup
Ghee 2 spoon
Cashew or roasted gram dhal 2 to 3 spoon
Elachi powder 1 pinch

Heat a pan
Add sugar with 1/4 cup water
Just to dissolve the sugar
Cook until it reaches one string consistency
Add coconut
Mix well untill it gets thick
Add elachi powder and cashew
Add a spoon of ghee into it
Mix well
Dont mix too long , otherwise it become caramelized..
Pour it in a flat plate (apply ghee in the plate before pouring )
Make pieces before it gets hard.. use any color while making sugar syrup…