Tag Archives: coconut

Most simple dessert |Nariyal Barfi / Coconut Barfi

Nariyal Burfi

This wonderful fudge can be made with left over condensed milk or gulab jamun sugar syrup also known as chashni.

This is how i make Sugar Syrup:
Combine 2 cups sugar and 2 cups water and boil for 6-7  minutes stirring continuously. You can now use it in the recipe.

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Coconut-Peanut Chutney/Dip

This chutney or dip is an essential accompaniment to idli or dosa. It can also be had with cheela (chickpea crepes or savoury rice crepes). Coconut peanut chutney is very healthy, the coconut supports gut health, peanuts are rich in proteins, essential fats and fat soluble vitamins. So just a teaspoonful is actually beneficial along with being tasty as well.

Mop up with Medu wada, Idli and Dosa. I devour it with fritters and kebabs as well.

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Paneer Laddoo |Sweet Cottage-cheese laddoo

I was in a mood for a dessert that can be devoured after a meal and i had some cottage cheese in my fridge. So what did i make?? A very melt-in-mouth delicious Cottage cheese laddoo dessert. Just the right sweetness with hints of cardamom and rose flavors that i simply love. Make ahead for parties, dinners or lunches.

Paneer Laddoo

A very simple dessert made out of Paneer and rolled in some desiccated coconut.

Keep these laddoos in refrigerator and relish them within 3-4 days.

Saffron in milk can be added for a rich and beautiful orange colored kesari laddoos.

Cardamom and Rose essence gives it a refreshing taste and it is an awesome dessert to have after a meal. No need of a mouth-freshener then ๐Ÿ˜€

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Coconut Stuffed Karela (Bitter gourd)

masala
karela

I hated Karela for obvious reasons and then I tasted this Coconut Stuffed Karela. Am a convert now.

Karela has a lot of health benefits and if you make it my style, itโ€™s going to be a definite hit.

Some of my folks don’t mind the bitterness, so they leave the skin on, but I peel it off. Also, sometimes, the seeds and skin are used as a part of the stuffing, but I discard them.

Before buying make sure the karela’s are bit firm and a beautiful green. Do not buy the ones that are yellow or soft. I prefer to use the small ones.

Ingredients:
Karela – 4-5 small firm
Ginger – a small piece
Grated dry Coconut – 1/2 cup
Turmeric – 2 tbsp
Salt – 2 tbsp
Jaggery – 1 tsp (Sugar can be used as substitute)
Tamarind- 1 tsp (Lemon can be used as substitute)
Green Chilies – 4
Garlic Cloves – 4
Coriander leaves – 1/2 cup
Cumin seeds – 1 tsp (optional)
Oil – 1 tbsp

Directions:

Peel the karelas and remove the seeds from them. Discard the skin and seeds.

Add/massage salt and turmeric over and inside the karelas. Set aside for at least half an hour.

After half an hour, rinse the karelas thoroughly and boil it in for a minute or two in plain water.

Now for Stuffing, dry roast small pieces of coconut and grind it with chilies, jeera, salt, coriander leaves, jaggery, tamarind, garlic and ginger.

Stuff this mixture in the karelas and tie it with a string.

Heat some oil in a wok and shallow fry the karelas till crisp and brown.

Serve with Dal Chawal or Parathas.Enjoy.

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