Flavour Diary: Dessicated Coconut

Showing posts with label Dessicated Coconut. Show all posts

Instant Coconut Ladoo recipe | 5min recipe | Edible Gift | flavour diary

Instant Coconut Ladoo laddu truffle holi diwali edible gift

Hi friends, today's recipe is quick easy and instant recipe for sweet treat. This is the quickest way of no cook ladoos and can be made in no time. I love using coconut in many of my desserts like Paneer Coconut Halwa, Dilkush ,Coconut Moongdal Ladoos , as it taste so exoctic and delicious.

In south india, every houshold use coconut in curries(lamb fry),chutnies(garlic chutney), desserts and dips.

Click the pic below for the making of coconut ladoos

You may like other coconut recipes :

Eggless Coconut Cookies

Konkani Musti Dosa

Coconut Chutney

Basbousa Cake

Coconut Macaroons

Today's recipe is all the way from Indonesia... yes its far southeast country. For this months MFBC challenge we got to select a recipe from Indonesia and this is the first time i am trying a recipe from this country .... i was searching for easy recipe which is vegetarian but couldn't find many recipes to try and the ones which i found needs some local products going in but atlast i found a recipe called Klepon which is simply a rice balls which are stuffed with palm sugar akka gud (in hindi) and if we don't have palm sugar then we can make use of brown sugar and i did used it in the recipe.

Level: Medium
Total Time: 50min-1 hr

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Recipe is adapted from here

Ingredients

Rice Flour: 100gm
Lukewarm Water: 100ml
Palm Sugar/ Brown Sugar: as required
Shreded /Fresh grated coconut for rolling
Food Colour

Directions

Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough.
Pull off tablespoon full of dough and shape it into a ball with approximately 2½ cm (1 inch) in diameter.
Push a finger into the center of the ball to make a hole, and put in approximately ½ teaspoon of the brown sugar. Seal, and roll it back into the ball shape with the palms of your hands.
Prepare all the balls and set them aside.
Prepare a pot half filled with water and bring it to a boil.
Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
Serve at room temperature.

#Klepon is going to be part of #MFBC under #IndonesianCuisine

An InLinkz Link-up

Schools are off from today and i feel bit relaxed as i don't have to give much attention on my little one as my elder will be their for her to play and do some naughty things. Its all Almighty blessing to have two adorable kids.
I know during this season of holiday's i don't have much time to concentrate on new recipes to do but simply post the recipe either the drafted one or any dam easy recipes to keep in touch with my page.These days i couldn't find much time because of other activities lined up and i know there are more lined up for later.
Today's recipe is simple,easy and uses very few ingredients and delicious Non Veg side dish which can be made in pressure cooker. This goes best with Boiled rice, rasam or sambar or dal.
You might be interested in other non veg dishes like
Parda Prawn Biryani
Hyderabadi Dum Ka Red Chicken
Hyderabadi Mutton Tahari
Chettinad Chicken

Level: easy

Total time: 30-40mins

serves:3-4

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Boneless Lamb: 400gm
Ginger Garlic Paste: 1 tablespoon
Salt to taste
Turmeric: 1/4th teaspoon
Coriander Powder: 1 teaspoon
Cumin Powder: 1/4 teaspoon
Garam Masala powder: 1/2 teaspoon
Dessicated Coconut: 2 tablespoons
Chilli Powder: 1/2 teaspoon(to taste)
Garlic Pods: 4-5 big

Directions

In a pressure cooker add small boneless lamb pieces, turmeric powder, salt and 2 tablespoon of water. Pressure cook for 3-4 whistles or until the meat is cooked.
Once cooled remove the lid and cook until water is completely evaporated.

In blender add dessicated coconut,garlic pods, chilli powder and make a fine powder.
Now add oil, blended coconut mixture, cumin powder, garam masala, coriander powder to the pressure cooker.

Stir fry for few minutes and garnish with chopped coriander and serve hot with rice, rasam/sambar or any dal.

Other yummies you might like

Tawa Paneer Tikka Masala

Tortilla Papdi Chaat

Broccoli Tots

Irani Samosa

Broccoli Aloo Paratha

Madgane( Lentil Dessert)

paneer coconut halwa recipes flavour diary

Paneer(cottage cheese) is most common cheese found in Indian and neighbouring countries. Milk and Milk products are more used in North India compare to South India and so do Paneer(milk product)...Paneer is used in both sweet and savoury form like Rasgulla,Shahi Meetha Paratha, Anjeer Kalakand and on in Desserts and Paneer Butter Masala, Achari Paneer, Paneer Tikka Masala, Paneer Korma and on in Savoury. Paneer is good source of protein and calcium.
Coconut and coconut products are quite famous in south india from chutneys(like Dry Garlic Chutney using coconut), curries (like Mirchi ka salan using coconut milk) and desserts (Peas Coconut Halwa) and on. Coconut contains no cholesterol or trans fats and is rich in number of essential nutrients including manganese,copper,dietary fiber and selenium.
So today's recipe is North Meets South recipe using up most commonly used ingredients in North and South Indian Household. Paneer Coconut Halwa is rich in proteins and nutrients and are best for kids and this halwa can be bread sandwiched and packed for lunch/snack. This is easy to make and needs quite few ingredients from pantry.

How did it tasted: Goodness of coconut in every bite and richness of paneer...simply mouthwatering and unstoppable treat.

Level: easy
Total time: 15-30mins

serves:3-6

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

*Grated Paneer: 2 cups ( i used fresh or used 300gm grated storebought)
Dessicated Coconut: 3/4th cup
Fine Semolina/ rava: 1/4th cup
Sugar: 1/2 cup (to taste)
Cardamom powder: 1/4th teaspoon
Butter/Ghee : 2 tablespoon
Cashews Chopped: handful(optional)

Fresh Paneer:
Bring milk(2ltr) to boil and add lemon juice(2 tablespoon) and keep stirring on low heat. Water get separated from the paneer.Drain the water from the paneer using muslin cloth/ handkerchief and run under cold water. Now tightly squeeze it to remove all water and keep aside.

Directions

In a bowl add butter/ghee and then roast cashews.
When cashews turns golden brown add paneer and roast for until water dries out then add semolina and coconut.
Fry for a minute and then add sugar and cook until sugar dissolves and fry until desire consistency.
Add cardamom Powder and serve warm or cold.

Couscous Salad is going to be part of 56 #foodiemonday #coconutrecipes #bloghop recipes

You might be interested in other halwa recipes

Sweet Corn Halwa

Khubani Ka Meetha(Dry apricot Halwa)

Moong Dal Halwa Truffle

Shahjahani Meetha(Tomato Halwa)

Peas Coconut Halwa

Happy Sweet Seventy Independence Day to all my friends and family from India. On this day 70 years back India got independence from british with lot of struggles, sacrifices and hurdles. In Spite of having different region,religions, cultures being together makes India great and being Indian feels us proud.
Indian National Flag is Known as Tiranga means Tricoloured. Horizontal strips of Orange(saffron) on top,then white and green at the bottom.On white band a navy blue wheel with 24 spokes is placed in the middle called dharma chakra(wheel of law).Each colour on the flag has its own significance, Safforn for courage and sacrifice, White for peace and purity and Finally green for faith and chivalry.
Our foodie monday team has decided to share each colour among ourself and share some indian recipe with that colour. And i got green colour to share.Without much thinking i decided to make halwa out of green peas. I love making halwas with different veggies and fruits like tomato(tamatar ka halwa), Sweet Corn, Dry Apricot (Khubani Ka Meetha) and on on.
Enjoy the video for little help

Level: Easy

Total time: 40-50 mins
serves:2

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Frozen/Fresh Peas: 1 1/2 cup ( i used frozen peas)
Dessicated Coconut: 1/2 cup
Milk: 1 cup
Sugar:1/4th cup (to taste)
Ghee/Butter: 1 tablespoon
Cardamom powder: 1 generous pinch
Cashews chopped : 1/8th cup (optional)

Directions

In a pan add peas and 1/2 cup water and cook covered until peas are cooked. (for frozen peas approx takes 5mins and fresh approx 10mins).
Drain the water and let it cool and blend it to smooth paste.
In a wide pan add ghee and peas paste and fry until it all water is absorbed.
Now add milk to peas mixture and cook until milk becomes 1/3rd.
Now add sugar, dessicated coconut and chopped cashews and cook until desired consistency. Enjoy it hot or cold

Tips

You can use any dairy free milk instead of full fat milk to make it dairy free version.

Peas Coconut Halwa is going to be part of 53 #foodiemonday #tricolourteamrecipes #indiansweets #bloghop recipes

Random yummies

Coconut Moong Dal Halwa

Madgane (Lentils Dessert)

Garlic is one of the super foods and contains vitamins C and B6, manganese, selenium and other antioxidants (notably allicin).More recent evidence-based research suggests garlic may be effective against high blood pressure, cardiovascular disease, cholesterol, colds and some cancers.Today's recipe is Dry Garlic Chutney which is easy to make and can be stored in fridge for 15 days.

If you like to know how it is made ... click on below

Dry Chutneys /Podi recipes are quite famous in South India as these are served at anytime of the meal. We have many varieties in Podi's which are combined with ghee/oil and served in breakfast (Idli, Dosa, Upma and on on).

On daily basis in south indian people have first few bites of rice with podi by mixing it with a teaspoon of podi(Garlic,Curry leaf ...) and add ghee and have it. This is one healthy way of having essential vitamins and minerals.

Level: Easy
Prep time: 5mins
Cook Time: 10mins
Makes: 1/2 cup
1 cup:250 ml

Ingredients

Garlic/Lahsun: 100gm
Dessicated Coconut: 50gm
Oil: 1 teaspoon
Chilli Powder : 3 tablespoons(to taste)
Salt to taste

Directions

Peel the garlic and chop it roughly.
In a small pan heat oil and add the garlic. Once it turns light brown add dessicated coconut and fry till raw smell of coconut is gone. Keep it a side and let it cool.
Once the mixture is completely cooled, blend the mixture to fine along with salt and chilli powder.

Serve along with hot steamed rice with ghee/butter or serve it with Idli, Dosa, Upma are any south indian breakfast.

Tips

Increase and decrease the quantities to your taste buds.

Wanna try....let set go..

Other Yummies

Paneer Coconut Halwa

Red Kidney Bean/Rajma Salad

Broccoli Aloo Paratha

DilKush is a hindi word which means Happy Heart (Dil = Heart, Kush= Happy).DilKush is a famous South Indian Bread with a Sweet filling in it. Different regions have small variation of filling but the main ingredients coconut,tutti frutti remains the same.
Pastry shops in hyderabad add the leftover cake crumbs to it and a bit of red color to make a different version called DilPasand (Heart's wish) but without cake crumbs and color it is called as DilKush. There is big difference in taste but i like Dilkush.

You may also like to check other Indian Desserts
Instant Jalebi (Indian)
Badusha (Indian)
Chawal Ki Kheer ( Rice Pudding)
Sheer Khurma (Indian)
Sweet Corn Halwa
Chocolate Cardamom Sandesh
Khubani ka Meetha(Dry Apricot Sweet)
Coconut Moong Dal Halwa Truffle

Level: Medium
Prep Time: 15mins
Rest time: 2 hours
Bake Time: 20 mins

Serves: 6-8
Cup: 250ml

Ingredients

Bread
all purpose flour/Maida: 2 cups
active dry yeast: 2 teaspoon
sugar: 1/4 cup
warm milk: 1/2 cup
oil/melted butter: 1 tablespoon
lukewarm water: 1 tbsp
eggs: 1 beaten (reserve a little egg white for glaze)
salt: 1/2 teaspoon

for filling
Dessicated coconut: 1 cup (If using fresh coconut then reduce the sugar)
tutti frutti: 1/2 cup
Chopped cashew nut: 1/4 cup
Powdered sugar :1/2 cup (to taste)
cardamom powder : 1 teaspoon

Directions
In a small bowl add yeast, water and a teaspoon of sugar and mix well. Wait for 10 minutes till its frothy.
Add the warm milk and stir in the remaining sugar to dissolve.
Beat the egg (reserve egg white for glaze) well with a fork.
In another bowl sift the dough with salt and make a well.Add the yeast mixture and egg. Mix together to knead in a sticky dough for 5 minutes.
Apply the oil on top and in the bowl,mix well.Cover it with a plastic wrap and keep aside(warm place) for an hour or 2 till the size doubles.
Filling: In a bowl, add dessicated coconut, sugar, tutti fruitti, nuts, cardamom powder and melted butter and mix well.

Making the bread:
After one hour or 2, when dough is nicely puffed up.Punch down the air in the dough and knead.
Either you can make the bread in buns or in a single bread. I made 3 big buns so divided the dough in 3 parts. Rolled each part and stuffed the mixture and closed the edges.
If you want one single bread then divided two unequal parts. Roll the bigger one and add the stuffing in the middle leaving the edges. Now roll other part and place it on the mixture and seal the edges.Leave aside for second rise for 20-30 minutes.

After 20 minutes,give a egg white coat. Make vents in the center for the steam to escape.
Preheat oven to 375 F or 190 C for 10 mins and bake 15-20 minutes.The bread will puff well and presents with a soft golden brown color.Remove from oven brush with butter on top to keep the crust soft. Cover the top with a damp cloth so the crust will become soft.

Once it is cooled, slice and serve.

Tips
Keep the dough in warm place (Oven) otherwise it won't rise if you are living in cold place.
Seal the bread properly with the help of water, otherwise the filling will come out.
Also make a vent in the middle or poke here and there on the bread. So that their is space to steam escape.
If you are using fresh coconut then fry a bit with a tablespoon of butter until raw smell is gone and then add other ingredients.
You can store this bread for 4-5 days in airtight container.

Wanna try....let set go....

Dilkush is going to be part of #foodiemonday #Microcooking #bloghop

Pages

Instant Coconut Ladoo recipe | 5min recipe | Edible Gift | flavour diary

Klepon (Indonesian Stuffed Sweet rice balls) | Indonesian Cuisine | Flavour Diary

Lamb Coconut Fry recipe | Easy Non Veg recipe| Flavour Diary

Paneer Coconut Halwa Recipes | Cottage Cheese Coconut Halwa | Flavour Diary

Peas Coconut Halwa | Matar Nariyal Halwa | Easy Dessert Recipes | Flavour Diary

Dry Garlic Chutney | Lahsun ki Chutney | Podi Recipe | How to make Garlic chutney recipe

Dilkush / Dilkhush recipe / Bread with sweet filling

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