Category Archives: Coconut

Kandi (Banana Plant Stem) Chutney

Kandi (Banana Plant Stem) Chutney

 

Ingredients:

2 cups Banana Stem ( layers taken off and core cut into bits)

1 green chilli

½ Mustard seeds

¼ scraped coconut

A small ball tamarind

6 red chillies

A pinch Asafoetida or Hing

1 tsp salt

Seasoning:

½ tsp mustard seeds

½ tsp Fenugreek seeds or methi seeds

½ tsp urid or black gram dhal

3 small red chillies

1 sprig (10) curry leaves

A pinch Asafoetida or Hing

3 tbls oil

Method

Boil the Kandi bits in little water and one tsp salt. When boiled, cool and grind along with green chilli, mustard seeds, tamarind, red chillies, coconut, asafoetida and water.

Heat a pan and add oil. Add mustard seeds, red chillies, fenugreek seeds, urid dhal, asafoetida. When urid dhal turns brown, add curry leaves and cook for 30 seconds. Add the ground mixture. Mix and check for salt (add if required). Cook on slow flame for 2 minutes. Remove from stove.

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Kandi (Banana Plant Stem) Fugath

 

Kandi (Banana Plant Stem) Fugath

Ingredients:

2 cups Banana Stem ( layers taken off and core cut into bits)

1 green chilli

1 chopped onion

½ tsp mustard seeds

½ tsp turmeric powder

1 sprig (10) curry leaves

¼ scraped coconut

1 tblsp vegetable powder (optional)

3 tbls oil

Method

Heat vessel and add oil. When oil is hot add mustard seeds, then onion, curry leaves and green chilli. When onion turns slightly brown add the turmeric powder, banana bits, salt and water. Mix and cook on slow fire till Kandi is cooked (15 to 20 minutes). Add vegetable powder and cook for a minute. If you want to skip vegetable powder, then add coconut mix and remove the vessel from stove.

Spicy Chicken Livers Dry

spicy-chicken-livers-dry.jpg

 

500 gms Chicken Livers

Ingredients:

12 Dry Red Chillies

5 Seeds Garlic

1 tsp Cumin seeds

¾ tsp Turmeric Powder

Small Ball Tamarind

12  pepper corns

Two sticks cinnamon

5 cloves

All the above ingredients to be ground fine in water.

1 Onion Chopped

15 Curry Leaves

1/2 scraped Coconut

Vinegar ( 1 to 2 tbls)

Salt (1.5 tsp) to taste

Chopped coriander leaves few stalks.

Method:

Clean and Cut Chicken Livers into 2 to 3 pieces each, wash well and boil the pieces with a little salt, 1 tsp pepper powder, ½ tsp turmeric powder, 2 tblsp vinegar and one cup water.

Grind and remove the masala and reserve the masala water.

Fry 4 tablespoons of the ground masala. Add the scraped coconut and fry till you get the fried coconut aroma. Remove the coconut.

Heat two tablespoons oil and add curry leaves and then fry the chopped onion. When brown add the ground masala and fry till dry. Add the masala water and again fry till nearly dry. Now add boiled chicken liver pieces and fry till they are coated with the masala. Now add the boiled water, vinegar, salt and allow to cook till the meat is nearly dry.

Check for salt and vinegar- add if required. Add the fried scraped coconut and mix well. Add chopped coriander leaves. Mix and remove from flame.

 

Xmas Sweets (Kuswar) – Kokis

xmas-sweets-kokis

 

Ingredients:

250 Gms Maida or Standard Flour (do not use self-raising flour)

4 tblsp Rice Flour

2 Eggs

¼ tsp Nutmeg Powder

4 cups Thick Coconut Milk ( Canned Coconut Milk can be used)- as required

Salt to taste (1 Tsp), water & sugar (3 tbsp)

Kokis Mold

Oil for deep frying

Method:

Mix all the ingredients and coconut milk to form a thickish batter ( not as thick as dosa and not as thin as Pancake(panpole)).

Heat the oil and place the head of the mold in the hot oil. When the oil is hot, remove the mold and dip in the batter. Do not cover the top – only upto the sides. Keep for 15 secs and then remove and dip back in hot oil. Do a couple of dip down and up movements so that the kokis seperates from the mold.

Fry on both sides until golden brown and remove onto perforated vessel or paper towels. When cool store in water tight containers.

You get around 50 kokis with this quantity of flour.

Prawns Gassi

prawn-gassi-with-appams

 

Ingredients

700 gms (40 to 50)Prawns – Shelled, deveined, washed and drained

Marinate with 1 tsp salt, ¾ tsp Turmeric powder, juice of one lime and place in  refrigerator for 30 minutes

Masala:

7 Kashmiri Chillies

½ tsp pepper corns

½ tsp Fenugreek (methi) seeds

3 tsp coriander seeds

1 tsp cumin seeds

All above to be dry roasted

1 roughly chopped Onion

6 cloves garlic

1 cup fresh scraped coconut

1/2 tsp Turmeric powder

Small ball tamarind

 

For Curry

1 finely chopped Onion

1 tsp red chilli powder

2 sliced green chillies

Few curry leaves (10)

Coriander leaves small bunch

Oil 2 tbsp.

 

 

Method:

Fry the roughly chopped onion in 1 tsp oil till slightly brown. Grind the fried onion along with roasted masala, garlic, turmeric, tamarind, coconut. Use water for grinding. Grind into smooth paste.

In a deep pan or vessel, add oil and fry finely chopped onion. Add 1 tsp salt. Fry till slightly brown and then add curry leaves. Fry till rawness goes. Add red chilli powder and fry for a minute. Add the ground masala till oil oozes out. Add masala water and enough water to form a thickish curry. Add sliced green chillies and boil for 2 minutes. Then add the marinated prawns, mix well and cook for 4 to 5 minutes. Check for salt and vinegar. Garnish with coriander leaves.

This can be had with Neer Dosa (Rice Pancakes) or Appams or Sannas or plain cooked rice.

 

 

Appam or Rice Hoppers

appam-copy

Ingredients:

500 gms Raw Rice or Basmati Rice

5 Tbsp Cooked Rice (left over will do)

Milk of ½ Coconut or 1 can Coconut Milk (425 ml)

2 tsp Salt (to taste)

2-3 tbsp Sugar (to taste)

Water

1 tsp yeast

Luke warm water – 6 tbsp.

Oil for greasing the pan

2 Eggs

Small piece of cloth and string or an old handkerchief and string.

Appam pan (non-stick will be good) or small wok

Method:

Wash and soak the Rice for 4-5 hours or overnight. Drain and grind the rice, cooked rice, little salt, Thick Coconut Milk & water to form a smooth paste (if using blender, do in batches). Transfer to big bowl. Add water and remaining coconut juice. The consistency should be thinner than Dosa Batter but thicker than Pancake batter (Panpole). Add sugar.

Heat 6 tbsp of water in microwave (luke warm) for 15 seconds. In a bowl add 1 tsp active yeast (Edmonds) and ¼ tsp sugar. Add luke warm water and stir. When the mixture starts bubbling begins to rise, add this mixture to the batter. If it does not rise than the yeast is no good or the water was too hot. Use new yeast or use luke warm water (start again). Stir and close the bowl. Keep for fermenting overnight or if ground in morning till evening (when you are ready to fry the appams)

Break an egg and separate the white and yolk. Beat the white of the egg and add to the risen batter. Beat the other egg and the separated yolk from the first egg together. Place the appam pan on stove and add 1 tsp oil. When hot add the egg mixture and scramble the egg. Remove the fried egg to the small cloth. Form it into a small bag and tie with string. To be used for dipping in oil and greasing the pan before frying the Appam.  You can skip this and can only apply little oil. After frying all the appams, the egg bag can be placed in a container and stored in freezer. If you require it again, defrost in microwave oven (20 seconds) or remove from freezer and place outside to defrost naturally.

Heat pan (not very hot, medium ). Grease the pan using the egg bag (dipped in little oil). Pour a ladle of batter and turn the pan round for about ¾ height of pan. The batter will stick and excess will trickle down and settle down at the bottom of pan. Close the pan and after about 2 minutes, check whether it is fried. The sides will fry first and come off the pan, check the middle portion if cooked. Remove the Appam to a plate. Again grease the pan using the egg bag. Prepare the next one. You should get around 25 to 30 Appams with 500 gms of rice.

Lamb Liver Curry

lamb-liver-curry 

1 Kg Lamb Liver (can be made up of Liver, Heart and Lungs)

For this Recipe I used Liver and two Hearts.

Cut the liver and heart into small cubes – wash and keep aside

Ingredients:

Green Masala

1.5 medium onions

1 inch ginger

6 Green Chillies

6 cloves garlic

All above to be minced or chopped fine

Grinding:

20 Red Chillies

15 Pepper Corns

2 Tbsp. Coriander Seeds

1 Tsp of Cumin Seeds

½ Tsp Turmeric Powder

3 marble sized Tamarind

Other Ingredients:

400 gms Potatoes peeled and cut into small cubes

2 Tbsp. of Ghee or Clarified Butter

1/2 Onion (minced)

3 tbsp vinegar

1 Can (425 ml) of Coconut Milk (2/3 used for thin juice and 1/3 thick juice)

Method:

Roast on a pan each ingredient for grinding separately (except Tamarind and Turmeric).Grind all the ingredients using some water. Keep aside. Also keep aside the masala water from the grinder.

Heat a vessel and drop in the Ghee or Clarified Butter. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 5 minutes. Add masala water and thin coconut milk (2/3 of the coconut milk mixed with one cup of water). Add the liver and heart pieces. Boil for 20 minutes and then add the green masala, potatoes and vinegar. Boil for another 10 minutes until the potatoes are cooked.

Check for Salt and Vinegar-to taste. Add the thick coconut milk. Mix well and bring to boil.