Tag Archives: coconut

Desserts/Sweets

Dark Chocolates

Preparation: 1

Dark Chocolates

Ingredients:

Organic cacao powder-1/2 cup

Honey-2 Tbsp

Pure vanilla extract-1/2 tsp

Melted coconut oil – 1/4 cup

Method:

Combine all the ingredients in a small bowl and stir until well mixed and smooth.

Dark chocolate

You can pour the chocolate into candy molds to make chocolate candy or use a pan which is lined with a wax paper or parchment paper and pour into the pan.

dark chocolate

Dark chocolate

Freeze until hardened about half an hour and store in the refrigerator.

Preparation : 2

Dark chocolates

Ingredients:

Cacao powder-3.5 Tbsp

Cocoa butter- 3.5 Tbsp

Honey- 1 tbsp

Pure vanilla extract-1/2 tsp

Chopped hazelnuts or any other nuts-2 Tbsp

Method: Melt the cacao butter on a double boiler or boil water in a vessel and keep an empty container on top of it and melt the cacao butter.

Cacao butter

Once melted, add honey, vanilla extract and cacao powder and mix well until smooth.

dark chocolates

You can pour the chocolate into candy molds to make chocolate candy or use a pan which is lined with a wax paper or parchment paper and pour into the pan. Add chopped hazelnut on top. Freeze until hardened about half an hour and store in the refrigerator.

dark chocolates

Preparation : 3

Dark chocolates

Ingredients:

Cacao powder- 4 Tbsp

Coconut oil-6 Tbsp

Unrefined sugar-6 Tbsp

Chopped almonds-2 Tbsp

Cranberries-2 Tbsp

Method:

Powder the sugar finely.  Melt the coconut oil on a double boiler or boil water in a vessel and keep an empty container on top of it and melt the coconut oil.

coconut oil

Once melted, add sugar and cacao powder and mix well until smooth.You can pour the chocolate into candy molds to make chocolate candy or use a pan which is lined with a wax paper or parchment paper and pour into the pan. Add chopped almonds and cranberries on top. Freeze until hardened about half an hour and store in the refrigerator.

Dark chocolates

Dark chocolates

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Cakes n bakes

Coconut Cupcakes

Coconut cupcakeCoconut cupcake

Ingredients:

1 1/2 cup  – all purpose flour

1 1/2 tsp -baking powder

1/4 tsp- salt

1 tsp- lemon zest

1/2 cup –unsalted butter (room temperature)

1 cup- granulated white sugar

2- large eggs

1 1/2 tsp – pure vanilla extract

1/2 cup milk

Cream cheese frosting:

2 1/2 cup – confectionary sugar

4 tbsp- unsalted butter (room temperature)

4 ounce- cream cheese (room temperature)

1/2 tsp- pure vanilla extract

Garnish:

2 cups- roasted unsweetened shredded coconut flakes

Preparation:

Pre heat the oven to 350 degrees F. Line up 12 muffin cups with paper liners.

Beat the butter in your electric mixer or stand mixer for two minutes. Add the sugar and beat for 4-5 minutes until smooth. Add eggs one at a time and beat well. Mix in vanilla extract until soft and fluffy. Add flour and milk alternatively (starting and ending with flour) and mix everything until well incorporated.

Coconut cupcake

Evenly fill all the liners.

Coconut cupcake

Bake for 18-20 minutes or until a toothpick inserted comes out clean. Do not over the cupcakes.

Coconut cupcake

Allow it to cool on a wire rack. Smear the frosting on the cupcake using a spatula and garnish with roasted shredded coconut flakes on top. (Dip the frosted side of the cake in a bowl containing coconut flakes).

Frosting:

Beat butter and cream cheese until smooth (2-3 minutes). Add vanilla extract and beat for a minute. Mix sugar in small portions at a time and  beat well until it forms stiff peaks. Add a tablespoon of milk if too thick or add little sugar if the mixture is thin.

Coconut cupcake

Coconut cupcake

Coconut cupcake

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Breakfast

Neer Dose

Ingredients:

Rice- 2 cups

Shredded coconut– 1 cup

White sesame seeds- 1 tsp

Water- as needed

Salt- to taste

Preparation:

Soak rice in water for 4-5 hours. Grind it into smooth paste with shredded coconut adding enough water. (We add coconut to enhance the taste of dose) Allow it to ferment overnight (optional) add sesame seeds, salt and mix it well. Make sure the batter is very thin, (a little thicker than milk ) adjust the consistency by adding water. Heat the griddle on medium heat. A very thin layer of batter is spread on the griddle (spread it as lightly as you can, which is the secret of getting a good neer dose) Grease with oil on the sides of the dosa, cover and wait for 25-30 seconds. Flip it to the other side, wait for few seconds (4-5 secs) and remove from the griddle. Enjoy the dose with coconut chutney or any other spicy side dish of your choice. Many enjoy eating the dose with honey, coconut mixed with jaggery (1:1 proportion) or any other pudding.

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Breakfast

Halasina Hannu Guliyappa (Jackfruit Dumplings)

Ingredients:

Rice- 2 cups

Jaggery -2 1/2 cup

Shredded coconut-3/4 cup

Cardamom powder- 1 tsp

Jackfruit– 30 to 32 pods or bulbs, chopped

Water- for soaking rice

  

Preparation:

Soak rice in water for 5-6 hours. Drain the water and grind rice, jaggery, coconut and chopped jack fruit with a little water into a fine paste. (You can add less or more jaggery depending on the sweetness of the jack fruit). The batter should neither be too thick nor too thin.

Allow it to ferment overnight.  Add cardamom and mix well. Pour into each mould and sprinkle a little ghee on top.

Cover with a lid and cook until the sides turn golden brown. Flip onto the other side and cook uncovered.

After 1-2 minutes, remove from heat and serve hot. Some like to eat it with honey.

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Cakes n bakes

Chocolate Dipped Coconut Macaroon

Ingredients:

Sweetened shredded coconut- 11/2 cup

All purpose flour– 1/4 cup

Sugar– 1/2 cup

Egg whites– 2

Vanilla essence– 1/2 Tsp

Salt- 1/8 tsp

For chocolate dipping:

Heavy cream- 1/2 cup

Dark chocolate/ semi- dark chocolate -14 oz

Preparation:

In a heatproof bowl, placed over a pan of warm water, whisk both egg white and sugar. Remove from heat when the mixture is warm to touch and creamy.

Add in salt, vanilla essence, sifted all purpose flour and sweetened shredded coconut and mix well. Cover this mixture and refrigerate for 2-3 hours.

  

On a baking sheet, add a parchment paper or aluminum foil and place a scoop of mixture leaving spaces in between. Bake for 15-20 minutes at 350°F or until it turns golden brown.

Allow the cookies to completely cool down. (We can have these by themselves or coat them with chocolate). In a small bowl, add heavy cream and heat until it comes to a boil. Now add chocolate pieces or chips and allow it to settle for 2-3 minutes. Mix them evenly, dip the bottom of the cookies and on top, decorate the cookies as per your wish. Allow it to completely dry before you put them into a air tight container.

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Main Course

Majjige HuLi

Majjige HuLi is most favorite to people of Bengaluru/ Mysoru. It is very tasty, simple, easy to prepare dish made of single vegetable with yogurt and gravy. It goes really well with rice, muddhe or nuchinunde. We can prepare this dish with a variety of vegetables, like bendekai/ okra, seemebadhnekai/Chayote, boodhkumbaLakai /Ash gourd,  dantina soppu/Amaranthus , thondekai/Tindora. Today I prepared it with dantina soppu/Amaranthus.

Ingredients:

Yogurt/majjige- 1 1/2 to 2 cups

Channa dal– 2 Tbsp( soaked in water for an hour)

Shredded coconut- 1 cup

Green chillies/ Jalapenos -5 to 6 depending on your spice level

Coriander/ Cilantro– 4 to 5 strands

Ginger- 1″ peice

Mustard seeds– 1/4 tsp +1/2 tsp for seasoning

Cumin seeds– 3/4  tsp

Curry leaves– 2 strands

Turmeric- 1/4 tsp

Dantina soppu/ Amarathus- 1 bunch (chopped)

Oil- for seasoning

Salt- to taste

Preparation:

In a vessel,  heat  a glass of water and add the chopped leaves, let it cook for few minutes until tender (add little salt while the leaves are cooking). Meanwhile grind coconut, green chillies, coriander, ginger, turmeric, cumin seeds , 1/4 tsp of mustard seeds and channa dal with little water. Grind to a fine paste. Add the ground mixture to the cooked leaves. Cook till the raw smell goes away (approximately for 8- 10 minutes). Add the yogurt/majjige at the end and mix well.  Add more salt if needed.

For seasoning- Heat 2 tbsp of oil, add 1/2 tsp of mustard seeds and curry leaves. Allow the mustard seeds to splutter.  Add the seasoning on top the majjige huLi and its ready to serve.

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Appetizers/Snacks

Ambode

Ingredients:

Channa dal- 1 cup

Fresh coconut- 1/4 cup

Mint leaves- 1 small bunch

Rice flour- 1 tbsp

Curry leaves- 5 to 6

Green chillies/ jalapeño – 6 to 7( or according to your spice level)

Asafetida – ¼ tsp

Salt – to taste

Oil – for frying

Preparation:

Soak channa dal for 2 hours. Chop mint leaves, green chillies and curry leaves.

Grind all the above ingredients (except oil, salt, rice flour and asafetida) with soaked channa dal coarsely without adding water. Add salt, asafetida and mix well. Take a big lemon size mixture in your hand and make small patties out of it.

Deep fry the patties on medium low flame for 6-7 minutes each side or until golden brown. Enjoy the hot crispy ambodes!

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Side dish

Mixed Vegetable Saagu

Ingredients:

Beans- 3 handful, chopped

Carrot-2 medium size chopped

Potato-2 medium size chopped

Onion-1 medium size coarsely chopped

Green chillies/ jalapenos- 6 to 8 depending on taste required

Groundnut- ¼cup

Coconut-½ cup

Ginger-½ inch piece

Cloves-3

Cinnamon- 1 inch piece

Cardamom- 2

Cilantro/ coriander-5 to 6 strands

Oil- 5 Tsp

Mustard seeds-½ Tsp

Preparation:

Excluding vegetables, groundnut and oil, grind the remaining ingredients and onion with water into a fine paste.

Heat oil in a pan and add mustards seeds, allow it to splutter. Now add the chopped vegetables, groundnut and little water and steam cook until they are half tender. Add salt while the vegetables are cooking.

Mix the ground paste to the vegetables. Cook until vegetables are just tender. Turn off the heat and serve with pooris or chapatis.

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Main Course

MeNasina Saaru (Pepper Curry)

Ingredients:

Split urad dhal- ¾ Tbsp

Pepper corns- ½-¾ Tsp

Shredded coconut- ½ cup

Curry leaves- 3 to 4

Jaggery-¼ Tsp

Ghee- 2 Tsp

Seasoning- Mustard seeds or cumin seeds, asafetida

Salt – To taste

Preparation:

Dry roast urad dal and pepper corns till they turn golden brown.  Grind shredded coconut, urad dal and pepper corns to fine paste. Bring this paste to boil adding sufficient amount of water, add curry leaves, jaggery and salt.  Allow it to boil for a few more minutes.

Heat ghee in a seasoning pan, add mustard seeds or cumin seeds, allow it to sputter. Then add asafetida and mix this seasoning to the curry before serving with rice.

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