coconut recipes
Rose flavored Coconut (Nariyal)Ladoo
Coconut (nariyal) ladoo are usually prepared during festivals,its one of the famous Indian sweet and quiet
easy to make at home.I tried to prepared these ladoos including little rose flavor. These coconut or nariyal ladoos
are soft and sweet with the right amount of flavor and sweetness.This is a just 5 minute recipe and its perfect for those moments when you have less time and have guests to attend 🙂
If you don’t have rose syrup then make them plain or use food coloring if you prefer it colored.
Ingredients
1.5 cup desiccated coconut + 1/4 cup for garnishing
1/2 cup sweetened condensed milk
1 tbsp rooh-afza
1 tsp clarified butter/ghee
1 tsp cardamom powder
Directions || How to prepare Coconut ladoo
In a pan add ghee. Add Grated Coconut and saute until the coconut is nicely roasted.
But be careful not to burn it or not it changes color.
Now add condensed milk and start mixing it properly.
Next add rose syrup (rooh-afza) and cardamom powder , mix all the ingredients well together.
This will become like a hard dough. Switch off flame.
Transfer to a plate. Once warm start making Ladoos.
Roll ladoos one by one in coconut powder.
Transfer to a serving plate.
Enjoy…
Coconut chutney
When it comes to south Indian cuisine , the first thing comes in mind is dosa idli and chutney.
Preparing coconut chutney is very simple and each region as its own way of making this chutney.
But the chutney prepared in south region is simply mind blowing especially using bengal gram i.e. chana dal
adds a good aroma to this chutney and indeed it tastes just the way its served in restaurant.
Watch this step by step south Indian restaurant style coconut chutney.
Ingredients
1/2 cup fresh grated coconut
1 tbsp dry roasted chana dal(bengal gram)
1/2 tsp jeera(cumin)
2 green chillies
1/2 inch ginger
1 tsp salt
water as required.
For tadka/seasoning
1 tbsp oil
1/4 mustard seeds
1/4 cup urad dal
Pinch of hing
1 sprig curry leaves
1 broken red chilli
Direction || How to prepare Coconut chutney
Blend all the ingredients together with very little water to make a thick paste.
Add salt and blend again.
Heat a pan on a low flame , add oil , mustard seeds , curry leaves ,urad dal
and saute till dal turns golden brown. Make sure that dal should not turn black.
Add hing and salt and saute for 1 minute.
Pour chutney over it and let it cook on a low flame for 1-2 mins.
This chutney keeps good for two day when refrigerated.
Serve chill or room temperatute with idli or dosa,vada, sandwiches or even with plain rice along with sambhar.
Tricolor Coconut Barfi
Coconut Burfi prepared in Condensed Milk makes a deliciously sweet Indian dessert in minutes Fresh coconut powder flavored with cardamom powder cooked together and set into molds.
These sweet tricolor coconut barfi can be stored in the refrigerator for upto a week.
Prep Time: Â Â 30 mins
Cooking Time: mins
Serves: 8 to 10
Ingredients:
1 tablespoons butter
1 tin sweetened condensed milk
300 gm or 4 cups desiccated coconut powder
1 teaspoon ground cardamom
Green and orange food color – few drops
Directions || How to prepare tri color Coconut Barfi
Melt Butter in a medium sauce pan over medium heat, add sweetened condensed milk,1 teaspoon of cardamom powder, add desiccated Coconut and stir to an even consistency. Let the mixture cool down.
Divide the mixture into three equal parts, add orange food color to milk and then add it to one of the portion and mix well. Next add green food color to milk and then add it to another portion and mix well.
Layer the orange  coconut mixture in a designer molds ,flatten until smooth on top, then layer next with the white coconut , flatten until smooth on top  and last with the green coconut mixture. You can use any shape molds.
Place in fridge to cool for one hour and then discard it from mold and ready to serve this delicious tricolor layered Burfi.
Chutneys
Collections of few famous Indian chutneys which are served with idli , dosas , samosa’s pakora’s ,chaats or even as a side dish or dips.
Some Chutneys are very good for digestions and acts as a good appetizers.
Most of the famous chutneys are coriander green chutney , coconut chutney , peanut chutney, mint chutney. These chutneys can be stored refrigerated for up-to a week.
Coriander Garlic Chutney
Green chutney also know as hari chutney is a rare combination of coriander and fresh garlic makes the Coriander Green Garlic Chutney flavourful, colourful and healthy!
This chutney can be used as a dip with various with pakoras, samosas, chaats, and many other Indian snacks.Watch step by step how to prepare this yummy flavorful chutney.Read more..
Coconut Chutney
When it comes to south indian cuisine , the first thing comes in mind is dosa idli and chutney.
Preparing coconut chutney is very simple and each region as its own way of making this chutney.
But the chutney prepared in south region is simply mind blowing especially using bengal gram i.e. chana dal
adds a good aroma to this chutney and indeed it tastes just the way its served in restaurant.
Watch this step by step south indian restaurant style coconut chutney.Read more…
Tomato onion chutney
A Tomato onion chutney also know as red chutney goes well mostly with Dosa’s or Idlis and also can be served as side dish with dal-rice or any other curry’s.
Its a simple recipe with three main ingredients -Onion , tomato and Dry red chilli.
The chutney can be stored refrigerated for 2 to 3 days.
Prep time: 10 mins
Cooking time: 5 mins
Ingredients:
1 Large Onion
1 Large Tomato
2-3 Dry Red Chilli
1-2 Garlic cloves
A Pinch of Asafoetida/Hing
Salt to Taste
For Tempering/Tadka
1/2 tsp Of Mustard Seeds –
1 tsp Of Oil
Directions || How to make tomato Onion chutney
Finely chop Onion,Garlic and Tomato.
Heat a pan or a wok and then add oil , a pich of hing, garlic,red chillies and chopped onion and saute it till all cooks well or turns soft.
Then Add Tomato and mix well till the tomato becomes soft and then turn off the lame and allow the mixture to cool.
Once cool,then grind it to a smooth paste in a blender using very little water.
For tempering, heat oil in a small pan,add mustard seeds and allow to spluttter. then add the ground paste or allow the chutney to cook for 4-5 minutes or
until the chutney gets the desired consistency. It should not get to thick.
Should be similar to the other chutney consistency. So adjust water accordingly.
Serve the chutney with hot Dosa’s or Idli’s.
Green Peanut Chutney
A peanut chutney also know as sheng (in marathi) chutney goes well with most of the Indian snacks like Dosa as well as with samosa or idlis.
The chutney can be stored refrigerated for 1 or 2 days.
Prep time: 10 mins
Cooking time: Nil
Ingredients
2 cups roasted peanut (Sheng)
1 large garlic chopped into pieces
1/2 tbsp cumin seeds
1/2 tbsp turmeric powder
4 to 6 green chillies
salt to taste
To temper:
1 teaspoon oil
1/2 tbsp mustard seed
5 to 6 pieces of curry leaves
Directions | How to make chutney
Combine all the ingredients and then grind it to a smooth paste in a blender using very little water.
For tempering
Heat oil in a pan.Add the mustard seeds and curry leaves under ‘to temper’ and add it to the chutney. Add required salt and water mix well to combine.
Your peanut chutney is ready. Serve with idlis or dosas.
Mint Chutney
A green mint and coriander flavoured chutney also know as hari chutney goes well with most of the Indian snacks
like samosas,dhoklas as well as with tandoor or kababs .
The chutney can be stored refrigerated for upto a week.
Prep time: 10 mins
Cooking time: Nil
Ingredients
2 cups chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
1/2 cup of fresh grated cocunut
1 to 2 tablespoon of lemon juice
1 tbsp sugar
4 to 6 green chillies
3 to 4 garlic cloves
salt to taste
1 teaspoon oil(optional)
1 teasppon sugar(optional)
Directions | How to make Green Mint chutney
Combine all the ingredients and then grind it to a smooth paste in a blender using very little water.
Refrigerate the chutney and use as required.
Tips
You can use litte oil and sugar to keep the color fresh.
KomalFiesta 