Posts Tagged Coconut

Fish Curry with mango and coconut (Kerala Style)

Ingredients:

  1. 1/2 kg fish
  2. 1 big onion or a few small onions
  3. 1 green mango
  4. Salt to taste
  5. Few Green chillies to taste
  6. 1 Grated coconut
  7. Pinch of Pepper
  8. Few pieces of Curry Leaves
  9. Cumin Seeds
  10. Coriander Powder
  11. Tumeric Powder
  12. Coconut Oil
  13. Ginger Paste 1 tsp
  14. Garlic paste
  15. Tamrind 1 cm cubed

Method:

  1. Clean the fish, wash it and cut it into approximately 1 inch pieces.
  2. Cut the onion in thin pieces
  3. Peel the mango and cut it into 1/2 cm cubes
  4. Pour the grated coconut, green chillies, pepper, curry leaves and cumin seeds in a mixer and blend it smooth. Keep it aside.
  5. Soak the tamrind in 1/2 cup water for 5 to 10 minutes and squeeze out the juice from it. Strain and keep the liquid aside.
  6. Add Salt, tumeric powder and tamrind juice to the fish and soak it for 10 to 15 minutes.
  7. Heat oil in a frypan and splatter in onion pieces, garlic paste and ginger paste fry this till brownish.
  8. Add the mango pieces, marinated fish, salt, coriander powder and 2 to 3 cups of water.
  9. Boil this till mangoes are tender.
  10. Add the blended items which we kept aside and cook for another 5 minutes.
  11. Take it off the flame and serve with idli/ dosa/ roti or rice.

Note:
You can also add some chilli Powder for taste and color.

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Sajan Bahji in Coconut Flesh

Ingredients:

  1. 1 bundle sajan bhaji
  2. 1 onion sliced length wise
  3. Garlic paste 1tbsp
  4. Jeera
  5. Oil
  6. Salt
  7. Chillies
  8. Grated Coconut 1/4 cup

Method:

  1. Separate the leaves from the stock.
  2. Wash the leaves and drain out all water.
  3. Cut it into small pieces.
  4. Finely grate coconut.
  5. Heat oil and add jeera, onion and garlic paste.
  6. When onion starts to get light brown, add the sajan bhaji, salt and baking powder.
  7. When sajan bhaji is half cooked, add the grated coconut flesh.
  8. Fry this till tender.
  9. Drain out any excess oil.
  10. Serve with roti or other food.

Tips:

  • Coconut flesh should be 1/4 quantity of bhaji. Because when sajan is cooked, it shrinks.
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Coconut oil

Ingredients:

  1. Coconuts
  2. Water 8 litres

Method:

  1. Unhusk the coconuts.
  2. Break the coconut into half and take out the water.
  3. Use the coconut scrapper to finely grate the flesh.
  4. Pour water and squeeze out the coconut milk .
  5. Strain the coconut milk.
  6. Pour the coconut milk in a bucket and leave it overnight.
  7. When oil comes to the top, collect it in a pot with your hands.
  8. Put the pot of raw oil over the fire and cook it till its golden brown and starts giving the coconut oil aroma.

If you wish to make this long process short than you can use the following method:

Method2

Steps 1, 2, 3, 4, 5, and 8 The second method gives out more coconut smell than the first one.
but the second method requires far less water than the first method.
If you add more water to the second method than it will take more time to cook because it will take time for the water to evaporate.

Uses  coconut Oil:

  1. Boby Mosituriser
  2. Applied to hair for faster growth
  3. Used for cooking
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Coconut Flavour Gulgula

Coconut Flavour Gulgula

Coconut Flavour Gulgula

Ingredients:

  1. Flour 1 cup
  2. Sugar 4 tbsp
  3. Baking Powder 1 tsp
  4. Elachi powder 1/2 tsp
  5. Jaifar/ Nutmeg powder 1/4 tsp
  6. Raisin/ Sultana 2 to 4 tbsp
  7. Ghee or butter
  8. Water
  9. Oil to fry 2 to 3 cups
  10. 1 cup finely scrapped coconut

Method:

  1. Sieve Flour
  2. Add Baking powder and butter to flour and mix well.
  3. Add water, sugar, elachi, nutmeg and raisins.
  4. Scrap the white of coconut and blend it add this to mixture.
  5. Beat it thoughly with the palm of your hand.
  6. Heat Oil and Pour Boll shaped mixture in the oil.
  7. Fry till golden brown.
  8. Serve with drinks.
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Coconut and fry pea chutney

Ingredients:

  1. 1 fresh brown coconut with shell
  2. Roasted jeera 1 tsp
  3. Garlic 1 tsp
  4. Chilly powder 1/4 tsp
  5. Salt
  6. Fried pea dhal 1 cup

Method:

  1. Husk 1 matured brown coconut.
  2. Break the coconut into half and take out water.
  3. Roast the coconut on charcoal. The coconut shell should be facing the coals.
  4. When the coconut is roasted, cool it and take off any remaining shell. Take out any black area.
  5. Wash the flesh and cut it into small pieces.
  6. Add all ingredients in blender and blend.
  7. Put it in a dish and store it in a fridge.
  8. Serve with other food.
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Vakalolo Bakalolo (Fiji Indian method)

Mandrai is a Fijian Food. The recipe below is mandrai recipe, but the Fiji Indians call it Bakalolo. Mandrai is a Fijian word meaning bread.

Ingredients for cooking Vakalolo:

  1. Freshly scrapped 1 cup Coconut
  2. Elachi 1/2 tsp (optional)
  3. Sugar 1 cup
  4. Grated Cassava 3 cups

 

Method  for steaming Vakalolo

  1. Mix all ingredients together.
  2. Wrap in foil or banana leaves. The size of each wrapped vakalolo should be approximately 1 to 2 inches thick and 3 to 5 inches long rectangular shape.
  3. Steam this till cooked.

Note:

The original Mandrai recipe did not contain elachi. But when the Indians cook it, they tend to add elachi.

Cassava is also called Tavioka or Tapioca.

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Desigrated coconut barfi

Ingredients:

  1. Desigrated coconut 1 cup
  2. Icing sugar 1 cup
  3. Food Colour 2 drops of each green, red and orange or any other colour
  4. Condensed milk approximately 1 cup or 1 can
  5. Milk Powder 1 cup

Method:

  1. In a bowl, pour the desigrated coconut, icing sugar, condensed milk and milk powder.  Mix this well.
  2. Separate this mixture in 3 equal parts. Take 1/3 of the mixture on another bowl and mix it with the first colour.
  3. Pour the coloured mixture on the tray and press well.
  4. Take another part of mixture and add colour and Mix well.
  5. Pour it on top of the first layer on the tray and pres well
  6. Repeat step 5 with the remaining portions are colours.
  7. Put this in a fridge.
  8. Cut this into small cubes when it is cool.
  9. Serve cold as snacks.
  10. Put this in an airtight jar and store it in a fridge.

Note:

  1. Barfi can also be spelt as burfi/burfii/barfe/barfee/burfee
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Coconut Barfi

Coconut Barfi

Coconut Barfi

Ingredients:

  1. Coconut 2 cups
  2. Sugar 1 cup
  3. Vanilla (2 drops)

Method:

  1. Grate the coconuts. Only white flesh should be scrapped,  not the brown part.
  2. Put the scrapped coconut in a frypan and add sugar and cook in low heat till light brown and sticky.
  3. Add vanilla and cook for few more minutes.
  4. Pour this mixture in a tray and make it flat.
  5. When it is hard, cut it into cubes and put in a airtight container and store in fridge.
  6. Serve cold as snacks.

Note:

  1. If this mixture does not get hard when poured on tray, make it into balls this will be called coconut ladoo/laddoo/laadoo/laado.
  2. This is also called Nareal Mithai, Narial Ki Mithai /Methai
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Coconut Chutney

Ingredients:

  1. brown coconut.
  2. cloves of Garlic
  3. Fresh Chillies
  4. Coriender leaves 3 stocks
  5. Jeera 1 tsp
  6. Salt

Method:

  1. Unhusk a brown coconut, break it into half and take out the water.
  2. Scrape the coconut with a coconut scrapper.
  3. Take off the skin from the garlic.
  4. Wash the corriander leaves and cut it into pieces.
  5. Roast jeera in a fry pan on low heat, keep stirring while roasting.
  6. Add all these ingredients into a Blender and blend it well.
  7. Serve this with other food.
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