coconut

All posts tagged coconut

Glass Pudding/Tender Coconut Water Pudding

Posted by veeenajan on January 2, 2017
Posted in: Bachelors Recipes, Desserts, kerala recipes, kerala ruchi, Kids Special, Taste of Kerala. Tagged: , , , , , , , . 1 Comment

Hello friends ..

 

Happy New Year dears .. Lets start this sweet 17 with anĀ easy sweet šŸ™‚

 

 

 

 

 

 

IngredientsĀ 

 

Glass Pudding

 

Tender Coconut Water-1L

China Grass/Agar-Agar -6gms

Sugar-5-6tbsp

Salt-one pinch

 

glass pudding

 

 

MethodĀ 

 

Cut China grass into small pieces and add one cup of coconut water and soak for 15 minutes

In a vessel add remaining water long with sugar and salt ..

Allow to boil ,then add soaked china grass and stir well

Stir till everything got dissolved

Then strain and pour into small moulds of ur choice

After reaching the room temperature transfer to fridge for the pudding to get set

It will take 3-4 hours

Then take out from the refrigerator and un mould and serve

So the yummy refreshing pudding is ready

So don’t forget to make and send me the feed back ..

Watch video for a clear instruction šŸ™‚

 

Glass Pudding

LoveĀ 

šŸ™‚

VeenaĀ 

 

 

Mutta Pathiri/Muttayappam/Mutta Pola /Ottayappam/Kerala Pancake :)

Posted by veeenajan on February 24, 2015
Posted in: appam, Bachelors Recipes, tea time snacks. Tagged: , , , , , , , , , , , . 12 Comments

I really miss my valiyamma ..She used to make this appam for me when ever she visit us ..Now she is no more.. I dedicate this recipe for her šŸ˜¦

Mutta Pathiri

Mutta Pathiri

IngredientsĀ 

Rice Flour-3/4 cup

All Purpose Flour-1 1/4cup

Salt-2pinch

Egg-1

Hot water-1/4cup

Coconut milk -of 1

Baking Soda-2pinch

for Soaking appam -coconut milk of 1 coconut

Mutta appam /kerala pancake

Mutta appam /kerala pancake

Method

In a bowl add rice flour and salt ,mix well.

In to that pour hot water and mix well.

Then add maida and mix

Now pour coconut milk and beaten egg d baking soda Ā ..

Blend using a egg beater so that the batter bubbles up. (Add coconut milk in small amounts and mix and add more until we get a dosa batter consistency Ā  )

Heat a non stick pan to high heat Ā ,pour some batter in the middle and gently spread to a small circle ..

U can see the bubbles coming ,now reduce the heat and close the pan cook on medium flame (or the back side will get burn)

Take the appam with the help of a spatula and dip into the coconut milk Just dip and take and place in a plate ..

or u can pour coconut milk over the appam .. Make appams with rest of the batter ..

U can serve this appam with coconut milk and sugar ..(thats my fav combo ) But its very tasty along with chicken ,mutton ,beef curry etc.. Usually we make this appam in a manchatti (clay pot )especially designed for this..

U can see the chatti below

Mutta pathiri Chatti

Image Courtesy Google

Otta Appam

Otta Appam

The name of this appam varies place to place ..In my area(thrissur ,perinjanam ) we call this as mutta pathiri ..There Ā we don’t use baking soda and rice flour for this recipe .. Only egg ,coconut milk ,maida and salt .. But as Ā i have an electric ceramic stove ,can’t use this type of pots .. So When I tried the authentic recipe with a non stick pan in that stove ,i didn’t get the good result which i was looking for ..So tried this recipe and came out well .. This recipe is a fail proof ..that i guaranty .. šŸ™‚ So try this easy tasty mutta pathiri and give me ur feed back..

mutta pathiri

mutta pathiri

Love

šŸ™‚

Veena

Chakka Pradhaman/Jackfruit Payasam

Posted by veeenajan on April 14, 2013
Posted in: dessert, kerala ruchi, Mother`s Special, payasam, sadya special, Taste of Kerala. Tagged: , , , , , , , , , , . 7 Comments

Wish u all a very happy and prosperous Vishu ..Thanks a lot for ur love and support all these years .. Expect the same in future also… Enjoy this vishu with ur family and friends ..

Vishu Kani

Ingredients

Chakka Pradhaman

Chakka Pradhaman

Chakka Chula/Deseeded Jackfruit Flesh-30 to 40

Jaggery-300gms

Thick Coconut milk(Onnam pal)-1cup

Medium Thick Coconut Milk(Randam Pal)-11/2cup

Thin Coconut Milk-(Moonam pal)-2cup

Coconut pieces(nalikera kothu)-2tbsp

Cashew nuts-15

Ghee-1 tbsp

Dry ginger Powder/Chukku podi-1/4tsp

Salt- one pinch

Chakka Pradhaman

Chakka Pradhaman

Method

Chakka Pradhaman

Chakka Pradhaman

Deseed jackfruit and cut into small pieces

Cook by adding 1 cup of water (in cooker) in medium flame

After cooling down make paste of this cooked jackfruit ..

Then heat 1 tbsp of ghee and add jackfruit paste and stir ..

Stir until for minimum 20 minutes in medium flame.

Now add melted jaggery..(Melt jaggery in 1 cup of water and strain )

Stir for 10 minutes then add thin coconut milk and stir well ..

Stir until the payasam get thick..

Then add medium thick coconut milk and mix well and stir continuously..

Beware of ur face and hands while stirring…

Finally add thick coconut milk and lower the flame and cook for another 5 minutes and remove from the fire ..

Add Dry ginger powder and mix well .

Heat 1 tsp pf ghee and roast cashew nuts,and coconut pieces separately and add this to the payasam ..

Close for few minutes b4 serving .. After cooling if u find ur payasam to be very thick u can dilute it by adding coconut milk ,stir well and heat for few minutes ..

Chakka Pradhaman

Chakka Pradhaman

Chakka Pradhaman

Chakka Pradhaman

For recipe in malayalam plz click the links below

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Love

šŸ™‚

Veena

Mani Puttu/Steamed Rice balls in Coconut Milk

Posted by veeenajan on June 7, 2012
Posted in: dessert, kerala ruchi, Kids Special, Mother`s Special, Taste of Kerala, tea time snacks. Tagged: , , , , , , , , , . 9 Comments

Ingredients

maniputtu

Roasted Rice flour-2cup

Grated coconut -2

Cumin seeds-1/4tsp

Salt-to taste

Hot water-1 1/2cup

Sugar- to taste

maniputtu

Method

 

Take thick coconut milk from 1 1/2 grated coconut .Keep aside

Add 1/2 grated coconut and cumin seeds to the rice flour .

Mix well.To this slowly add hot water(add salt to the water and mix) and make soft dough(like chapaty dough)

Now make tiny balls out of it (size of pearls)

After entire dough is done,steam the rice balls in a steamer.Steam the balls till they are well cooked.

Now transfer the cooked balls into a non stick pan and add 4 cup ofĀ  coconut milk ,a pinch of salt and sugar along with that .

Add sugar according to ur taste .

Stir continuously.Bring it to boil.

Cook till the coconut milk become thick and covered with the cooked rice balls..

Check the sugar..Add if u need ..

maniputtu

So the tasty Maniputtu is ready to serve ..Serve hot as evening snack ..Ur kids will love this ..

maniputtu

Love

šŸ™‚

Veena

 

 

 

 

 

 

Mambazha Payasam /Mango Payasam

Posted by veeenajan on June 1, 2012
Posted in: dessert, Kids Special, payasam, sadya special, Taste of Kerala. Tagged: , , , , , , , , , , , , , , , . 4 Comments

Ingredients

Ripe Mango-6 big (Preferably Alphonso )

Grated Coconut-3

Sago(Chowari)-100gm

Tender coconut-1

Jaggery-450gm

Coconut pieces -few (opt)

Cashew nuts-handful

Ghee-3tbsp

Milk(pasuvin palu)11/2cup(375ml)

Cardamom powder-1/2tsp

Dry ginger powder(chukku podi)-one pinch

Salt-one pinch

Honey-1tsp

Mango Payasam

Method

Cook sago in 5 cups of water in medium heat and keep aside .

If u cook sago in less water it wont cook well or remain uncooked and sticky .

Cut tender coconut into small pieces and keep aside.

Heat 1 tbsp of ghee and roast coconut pieces and cashew nuts one by one .keep aside

Wash and peel the mangoes.

Cut into small pieces and cook.

If u are using a cooker then 2 whistle is enough .

Open the cooker after 15 minutes .

When cool grind this cooked manago into fine paste .

In a heavy bottomed kadai melt jaggery .

Add the mango pulp into the melted jaggery and stir well in medium flame until all water contents evaporate.

From 3 grated coconut take 1 cup of thick coconut milk (onnam palu),2 cup of semi thick coconut milk(randam palu) and 3 cup of thin coconut milk(moonam palu)

Add the very thin coconut milk to the thick mango jaggery and mix well .

Now using strainer strain the mix and pour to the kadai again .

Stir well until the bubbles come .

Add ghee and stir well.

Now add cardamom powder and ginger powder to the cow Ā milk and mix well

Add this milk to the kadai and mix well ..Let it boil for 10 minutes in medium flame

Then add the cooked sago and tender coconut to the mango mix and stir well ..

Stir continuously till the mix turns thick .

Then add 2nd coconut milk and stir

Now add pinch of salt to adjust the sweetness ..Mix well..

Finally its time to add thick coconut milk .Add roasted coconut and cashew nuts too..

Mix well ..Finally add 1tsp of honey into the payasam .Don`t mix for one minute ,then mix well..Close the kadai for 5 minutes.

So the lovely payasam is ready to serve ..Its better to serve cool than hot ..

So enjoy ur payasam

Note:

Payasam will become very thick when cool..so the consistency should be thin when we switch Ā off the flame ..

Mambazha payasam

Courtesy:

Thani nadan -Mazhavil manorama

 

Love

šŸ™‚

Veena

Murigakka(Drumstick) Upperi/

Posted by veeenajan on May 8, 2012
Posted in: kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , . 2 Comments

Ingredients

Drumsticks-6

Thick coconut milk-1cup

Small onion-10

Crushed red chilly-1/2tsp

Curry leaves-few

Salt-to taste

Coconut Oil-1tbsp

Water-/2cup

Method

 

Choose fresh tender Drumsticks.

Peel them and cut into small pieces.

In a cooker add these pieces along with water and salt .Cook till the first whistle comes.

Soon open the cooker and add thick coconut milk and stir well and cook in low flame.

Cook till the drumstick pieces are dry.Check the salt

Take out from the stove and keep aside.

In a kadai heat oil,then add onion slices ,curry leaves and saute till light golden brown.

Then add crushed red chilly flakes and saute till the raw smell goes (in medium flame )

To this onion chilly mix add cooked drumstick and mix well..

Try to mix carefully .Cook for 2 minutes more

So the yummy murigakka upperi is ready to serve

Love

šŸ™‚

Veena

 

When one

 

Chakka Erissery

Posted by veeenajan on April 15, 2012
Posted in: kerala ruchi, Mother`s Special, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , , . 4 Comments

Ingredients

Raw jack fruit -2 cups(better to take jack fruit which is just about to ripe )

Chakka kuru-10

Turmeric powder-1/4tsp

Chilly powder-1/2tsp

Water-2cups

Salt-to taste

Grated coconut-1 1/4 coconut

Cumin seeds-1/4tsp

Coconut oil-2tbsp

Mustard seeds-1/4tsp

Dry red chilly-5

Curryleaves-2strings

Method

Chop each jack fruit pods into 4- to 5 pieces.Wash well ..Cook along with salt, chakka kuru,turmeric powder,water and chilly powder.If u r cooking in cooker 2 whistle is enough.

In a blender grind 1 coconut and cumin seeds along with very small amount of water .Not grind too fine paste..

Add this mix to the cooked jack fruit .

Mix and boil well in low flame.

In a pan heat coconut oil,splutter mustard seeds,dry red chilly and curry leaves .

When done add 1/4 portion of one coconut and roast the coconut in a medium flame till it become golden brown colour.

Add this seasoning to the jackfruit-coconut mix.

Switch of the fire and close the pan for 10 to 15 minutes.

So the very tasty traditional chakka erissery is ready to serve

Love

šŸ™‚

Veena

Sooji Gothambu Payasam

Posted by veeenajan on April 13, 2012
Posted in: dessert, kerala ruchi, Mother`s Special, payasam, sadya special, Taste of Kerala. Tagged: , , , , , , , , , , . 1 Comment

Ingredients

Gothambu Nurukku- 1 1/2 cup

Grated coconut-of 5

Jagerry -less than 1/2 kg

Cashew nuts-50gm

Thega kothu-handful

Salt-one pinch

Water-3 L

Ghee-2 tbsp

Method

 

Take 3 types of coconut milk from 5 coconut .1 1/2 cup of onnam palu(first extract),4 cup of randam palu and 4 cup of moonam palu and keep aside.

Wash the wheat thoroughly and cook by adding 3 lit of water .

In cooker 5-6 whistle is enough

When done strain and pour some more hot water to the cooked rice and drain well .

switch on the fire.

To the cooked wheat add 3rd coconut milk and stir well in medium heat..

When it began to thickĀ  add 2nd coconut milk and melted Ā Jagerry.Add a pinch of salt also.Stir continuously till it get thick.

Finally add onnam palu when the payasam began to thicken

Mix well and remove from the stove ..(after adding onnam palu no need to boil the payasam)

Roast coconut pieces and cashew nuts inĀ  ghee and add to the payasam ..

The amount of jagerry is depending up on ur taste ..u can increase or decrease the amount of Jagerry.

So the tasty and easy gothambu payasam is ready to serve ..

(It will become very thick when it cools ..So try to serve hot in sadya .If ur payasam became really thick then dont worry add some boiled water and mix well..check the sweetness .add more jagerry if u want ..Colour of the payasam will depend up on the colour of the jagerry u use .If u r using dark colour jagerry ,the colour will be light brown shade otherwise it will be in light yellow colour )

Love

šŸ™‚

Veena

By

Kachil Puzhukku

Posted by veeenajan on March 6, 2012
Posted in: kerala ruchi, Mother`s Special, Taste of Kerala, tea time snacks, vegetable dishes. Tagged: , , , , , , , , , , , , . 3 Comments

IngredientsĀ 

  • Kachil/Greater YamĀ -1 small
  • Chilly Powder-1/4tsp
  • Turmeric Powder-1/4tsp
  • Curry Leaves-2 strings
  • Water-1 cup
  • Salt
  • Grated coconut -1/2 of 1
  • Cumin Seeds-1/4tsp
  • Shallots/Small Onion-6
  • Mustard seeds-1/4tsp
  • Dry red chilly-2(slits)
  • Coconut Oil-2 tbsp

Method

  • Remove the skin and wash well
  • Cut into large cubes
  • Place in a pressure cookerĀ and add chilly powder,turmeric powder,curry leaves ,water and salt
  • Pressure cook for 1 whistle and open the cooker after the pressure settle down
  • Mash the pieces with back of the ladle.
  • Grind grated coconut,cumin seeds and small onions together to a coarse Ā mixture (aviyalĀ consistency)
  • Ā Add this ground paste to the mashed kazhil and mix well
  • Allow it to boil for 5 minutes in medium flame
  • Now do the seasoning .
  • Add seasoning to the puzhukku and close for 5 minutes
  • Mix well
  • In some places ,instead of seasoning they add coconut oil curry leaves to the cooked puzhukku and close for few minutes ..
  • So u can do either this or that
  • So the very easy and tasty kachil puzhukku is ready

LoveĀ 

šŸ™‚

Veena

Chena-Muringakaya Theeyal /Yam-Drumstick Theeyal

Posted by veeenajan on October 13, 2011
Posted in: kerala ruchi, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , . 5 Comments

Ingredients

Chena/Yam– 200gm

Drumstick – 1

Grated Coconut – 1/2 of 1

Dry red chilly-3

Coriander seeds-handful

Tamarind Juice – of one Lemon size

Curry leaves -few

Coconut oil – 2tbsp

Mustard seeds – 1 tsp

Shallots/cheriya ulli – handful

Salt – to taste

Water – 2 cup

Jaggery- very small amount ( optional)

Method

Peel the yam and cut into medium sized cubes ..

Also cut the drumstick into small pieces..

Wash both vegetables well and keep aside..

In a pan add 1/2 tbsp of coconut oil and heat.

When hotĀ  add coconut scrap ,dry red chilly,coriander seeds and curry leaves and stir well..

Fry these tillĀ  the coconut turns golden brown in colour.

Take out the pan and keep aside for cooling the coconut mixture.

NowĀ  grind the coconut into fine paste by adding very small amount of water..

In a pan add remainingĀ  coconut oil and heat .Splutter mustard seeds ,then add dry chilly and curry leaves one by one.

Then add the shallots slices and saute for 5 minutes.

Now addĀ  the coconut paste into this and add 2 cups of water and salt..

Now add the yam cubes , drumstick pieces and curry leaves .

Close the pan and cook until the vegetables are done ..(in medium flame)..

When the vegetables are done add the tamarind juice and stir well ..(by this time if the consistency of the gravy is too thick u can add boiled water into this and mix )

BoilĀ the curry for another 10 minutes .

Now u can add jaggery ..

Check the salt ..

So the yummy theeyal is ready to serve .

Transfer the curry in to the serving dish and enjoy the meal..

U can have this theeyal with rice ,chapathy ,nan etc..

Love

šŸ™‚

Veena