Ingredients basmati rice - 2 cups coconut milk - 3 1/2 cups (2 cups coconut milk /1 1/2 cups water) oil - 3 tbsp onions - 2 sliced potatoes - 2 diced green chillies - 8 or depending on how hot you need it ginger - a small piece garlic - 2 flakes cloves and cardamoms - 4 each cinnamon - 5 pieces salt - to taste Method Wash the rice, add coconut milk and allow to soak for 15 mts. Grind all the spices raw along with ginger, garlic and green chillies. Heat oil in a kadai and add the ground paste and onion. Fry till the onions are brown. Add to the rice along with diced potatoes. Add salt. Cook till ...
Read Full Story

Ingredients: 1/2 tsp mustard seeds 2 tsp sugar 1 pinch asafoetida 2 tblsp oil 1 1/2 cup tomato puree 2 green chillies 2 cup warm water 4 -5 curry leaves 1/4 coconut medium salt to taste How to make tomato and coconut soup : Cut the coconut into small pieces. Wash , take off the stem and de-seed the green chillies. Heat up the oil over a medium heat up and mix in the mustard seeds. As soon as they crackle, mix in curry leaves and asafoetida and fry for 15 seconds. Mix in the tomato puree, coconut pieces, green chillies and water and bring to a slow simmer, stirring occasionally. Take off from heat up and allow to cool slightly. Mix in the soup in a blender until smooth. Pour out into a pot and mix in salt and sugar and simmer (boil slowly at low temperature) for 5 minutes. Take off from heat up and serve ...
Read Full Story

Ingredients 1/2 coconut fresh, chopped 2-4 green chillies, chopped 1/2 piece of ginger, chopped 1 teaspoon salt juice of 1 lemon Preparation 1. Grind together all the ingredients to a creamy white, rough textured mixture. 2. Serve with pakoras or as a dip or as a accompaniment to a ...
Read Full Story

Scrumptious chocolate coconut cake made from desicated coconut, cocoa, margarine and milk. Ingredients: 1 1/2 oz. desicated coconut 1/2 cup milk 4 oz. margarine 6 oz. sugar 2 eggs 4 oz. plain flour 1 level tsp cocoa pinch of salt 1 tspful baking powder How to make chocolate coconut cake: Soak the coconut in the milk for 1/2 hour. Cream fat and sugar, add the lightly beaten eggs and then the coconut and milk. Stir in the well-sieved dry ingredients, mix well and turn into a greased lined tin 10 inch by 8 inch. Bake in a moderate oven for 30-40 minutes. When cold, decorate the top as desired, or cut into ...
Read Full Story

Ingredients: 225 gms Khoya 225 gms coconut (dry and ground) 1 tsp cardamom seeds (ground) 1 tbsp ghee 2 1/2 cups sugar 2 cups water 1/2 tsp almonds (grated) 1/2 tsp 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 ...
Read Full Story