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Coconut peps up any dish as these simple recipes reveal
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Coconut can enhance the flavour of any dish -- Pic: by K. Ramesh Babu.
COCONUT CAN be used to make exciting dishes, besides adding value to chutneys and pulaos. Eat it raw, make a stand-alone chutney to go with idli, dosa or rice, or extract milk for any biryani or bagara dish, the flavour of coconut enhances the taste of any dish. Those who have a sweet tooth can try out these easy-to-make coconut sweets.
Coconut laddu
Ingredients:
Four coconuts (grated) - 4
Sugar - 200 gm
Jaggery - 200 gm
Almonds (chopped) - 1 tbsp
Pistachios (chopped) - 1 tbsp
Method: Melt sugar and jaggery together. Add in the grated coconut with chopped almonds and chopped pistachios. Cook the mixture till it becomes thick enough to be moulded. Make laddus of the above mixture and serve.
Phirnee
Ingredients:
Milk - 250 ml
Coconut milk - 100 ml
Rice (raw) - 50 gm
Sugar - 50 gm
Method: Soak the rice in water for one hour and then grind it to a paste. Boil the milk, add sugar and coconut milk with the rice paste. Cook till the mixture becomes thick. Strain it to avoid formation of lumps and the Phirnee is ready. Serve cold garnished with chopped pistachios and silver leaves.
Kheer
Ingredients:
Rice (raw) - 50 gm
Milk - 1/2 litre
Coconut (grated) - 50 gm
Sugar - 100 gm
Dry fruit (cashew nuts, almonds, pistachios, raisins) - 2 tbsp
Method: Boil the rice in milk till it gets cooked. Add the grated coconut with sugar, and again cook it for 10 minutes. Mix the dry fruits. And the kheer is ready.
Halwa
Ingredients:
Four coconuts (fresh and grated)
Milk - 1 litre
Sugar - 200 gm
Khoya - 100 gm
Ghee - 100 gm
Method: Boil the grated coconut with milk and then simmer till the milk reduces to 75 per cent of its original volume. Add the sugar, with khoya and ghee, and cook it for five minutes continuously stirring the mixture. The halwa is ready to be served hot, garnished with grated coconut and fried dry fruits.
O. P. KHANTWAL
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