411 grated coconut recipes

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cabbage pulao recipe | spicy patta gobi pulao | healthy Indian cabbage rice | with 30 amazing images. cabbage pulao is a hearty and satisfying dish that is popular in South India. Enjoy how to make patta gobi pulao. cabbage pulao is made with rice, cabbage, carrots, peanuts, and coconut. The combination of flavors and textures is delicious, and the dish is sure to please everyone at the table. We enjoy the contrasting textures of the soft cabbage and the crunchy urad dal and peanuts in cabbage pulao. The cabbage pulao is tempered with the traditional South Indian combination of mustard seeds and urad dal, along with red chillies, onions, parboiled chana dal and other ingredients that give the dish a unique texture and flavour. We have made a healthier version of cabbage pulao by using brown rice instead of white rice. Brown rice adds a nutty flavor and chewy texture to cabbage pulao. cabbage pulao is a good source of folic acid and fiber, which are important nutrients for pregnant women. Pro tips for cabbage pulao. 1. Coconut oil is a natural and saturated fat that is better for your health than processed seed oils, which are high in polyunsaturated fats. 2. Add salt to taste. We added 1/4th tsp salt. If suffering from high blood pressure, reduce salt or skip it. 3. Cabbage pulao is a perfect meal for packing in your tiffin box. It is nutritious, delicious, and will stay fresh for hours. Enjoy cabbage pulao recipe | spicy patta gobi pulao | healthy Indian cabbage rice | with step by step photos.

green peas ambti recipe | matar amti | matar dal amti | Maharashtrian green peas ambti | with 29 amazing images. green peas ambti is a classic Maharashtrian preparation of coarsely crushed peas and tomatoes.Learn how to make matar dal amti. You will realize that there is no basic tempering in this Maharashtrian green peas ambti, yet its flavours and aroma work as magic. All of this is absolutely no-fuss, quick veg sabzi recipe that must be part of your essential, everyday cookbook. Serve hot with Whole Wheat Bhakri or Parathas. You can serve it with Steamed Rice too. To make green peas ambti, heat 1 tbsp of oil in a broad non-stick pan, add the onions, coconut, coriander seeds, cinnamon, cumin seeds, cloves, peppercorns and dry red chillies, garlic and sauté on a medium flame for at least 3 to 4 minutes. Remove from the flame and allow it to cool slightly. Once slightly cooled, blend it in a mixer to a smooth paste using a little water. Keep aside. Blend the tomatoes in mixer to a smooth pulp and keep aside. Heat the remaining 1 tbsp of oil in a deep kadhai, add the prepared paste and sauté on a medium flame for 2 minutes. Add the green peas, tomato pulp, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Serve hot garnished with coriander. Amti is a preparation which is usually made with dried pulse like dried peas. Here we have given a twist to it by making it with fresh green peas. The authentic Maharashtrian masala of onion, coconut and host of other spices has been maintained in matar dal amti to enjoy traditional flavours. It uses a rich and spicy masala paste which will leave a taste on your taste buds that you will remember for days to come. Tips for green peas amti. 1. Ensure to use fresh tomato pulp as mentioned in the recipe and not use readymade tomato puree. 2. Please note that this recipe makes use of fresh coconut and not dry coconut. Enjoy green peas ambti recipe | matar amti | matar dal amti | Maharashtrian green peas ambti | with recipe below.

Watch out for that look of bliss on the face of the diners after they try this delectable recipe! You cannot expect anything less, given the mind-blowing mouth-feel and exciting range of flavours that this dish offers you. Here, we begin with rice cooked in coconut milk, which has a soothing flavour and pleasantly spicy aroma. This is layered with an exciting vegetable curry that is flavoured with tangy tomatoes and a richly-flavoured paste of coconut and spices. The whole arrangement is covered with aluminium foil and baked in the oven to get a sumptuous Baked Layered Coconut Rice with Curry. Relish this dish hot and fresh, to enjoy a really fabulous mélange of flavours and textures.

raw banana sabzi recipe | South Indian healthy raw banana sabzi | kache kele sukhi sabzi | Plantains dry Indian vegetables | with 30 amazing images. raw banana sabzi is a delicious dry South Indian sabzi. Learn how to make Plantains dry Indian vegetables. Relish raw banana, the South Indian way! raw banana sabzi is a simple dry subzi of raw bananas, tempered traditionally with mustard seeds, red chillies, et al, and garnished with grated coconut. Raw Banana sabzi is rich in Vitamin C, Iron. Raw banana sabzi is best served hot with roti. Pro tips for raw banana sabzi. 1. Use coconut oil to cook raw banana sabzi as that will enhance the taste. In South Indian cooking, coconut oil and that is a healthier oil to use compared to processed seed oils. 2. Use curry leaves as more than half the flavour and aroma of the Raw Banana Sabzi comes from it. 3. Use firm, green bananas for the best flavor. 4. If you want a spicier raw banana sabzi, you can add 1/4 tsp red chili powder. 5. Raw banana sabzi can also be stored in the refrigerator for 2 days. 6. You can also add other vegetables to the Plantains dry Indian vegetable, such as carrots or green peas. Enjoy raw banana sabzi recipe | South Indian healthy raw banana sabzi | kache kele sukhi sabzi | Plantains dry Indian vegetables | with step by step photos.

kanda poha recipe | Maharashtrian style kanda poha | kande pohe street food | onion poha | with 10 amazing images. Kanda poha is a mouth watering and tummy filling breakfast which is derived from Maharashtrian cuisine which is made with beaten rice. It is not only famous in Maharashtra but now is famous all over India and it is also a popular Mumbai Street Foods. Maharashtrian style kanda poha is really quick and easy to make.The ingredients used in making it are easily available in every well maintained Indian household pantry. Every Indian household has its own way of preparing it and this is our way of making it. To prepare kanda poha, put the beaten rice flakes in a stainer and wash them well, which will help to soften the poha, drain them and keep aside. To prepare the tempering, take oil in a deep non stick pan, add peanuts and roast them. Peanuts give a unique and nutty flavor to the kanda poha. Further, add cumin seeds and mustard seeds, once they crackle add curry leaves and green chillies. You can adjust the quantity of green chilies according to your preference of spice. Usually Maharashtrians make their poha quite spicy. Further add onions, turmeric, salt and mix well. Turmeric is the only spice used as the beautiful color is derived by turmeric. Next add the drained poha, if your poha has dried out, sprinlkle little water which will help in getting the moisture back. Mix well and your kanda poha is ready. For seving kande pohe, take enough in a serving bowl, sprinkle some grated coconut, nylon sev and coriander leaves and kanda poha is ready to be gupled down. I usually make Maharashtrian style kanda poha for my family as breakfast and sometimes even serve it as evening snack . My kids love it and so i also give it to them in their tiffin boxes, I top it with bhujiya sev or farsan, it makes it taste even delicious. I remember having kanda poha outside Pune station where they garnished it with farsan and masala peanuts. There are street vendors selling poha outside stations, so if you're in a rush grab a packet of it and enjoy!! Enjoy kanda poha recipe | Maharashtrian style kanda poha | kande pohe street food | onion poha | with step by step detailed recipe photos and video below.

Let’s try making khichdi with an interesting twist! Here, normal moong dal is replaced with sprouted moong, and the effect is awesome. Add to this a tongue-tickling masala of coconut, coriander seeds, spice powders etc. and you get a fabulous Sprouted Moong Khichdi, which can be enjoyed as a one-dish meal with just a cup of curds and maybe pickles. The best part is that this recipe is easily made using the Microwave oven, so you can make it any time, even on a busy day. Also do try other interesting recips using moong sprouts like Moong Sprouts Pav Bhaji or Moong Sprouts and Spring Onion Tikki

patra recipe | Gujarati patra | Maharashtrian alu vadi | 28 amazing images. patra recipe is also called Gujarati patra or Maharashtrian alu vadi. If you have a Gujju friend or a gujju colleague, you would have definitely heard of patra or would have known their love for this supremely delicious dish! You can also easily make it at home by simply following the patra recipe we have got for you!! Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. Patras make an amazing side dish with the meal. My mother would make this for evening snack or as an accompaniment with the meal. Sometimes, when colacassia leaves would not be available, she would use big and long spinach leaves to prepare patra. You can also make mini patras by using small leaves to make small rolls. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering. Tasty as the cooked Gujarati patra option might be, the best way to have patras is fried! deep fry the cooked patras till crisp and have them with tea or sweet and sour chutney. Enjoy patra recipe | Gujarati patra | Maharashtrian alu vadi

kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with 26 amazing images. kopra pak with fresh coconut is a famous Gujarati sweet which is really pleasing to the taste buds. Learn how to make kopra pak with fresh coconut . Full-fat milk and coconut cooked together give this nariyal ki barfi an intense flavour and amazing, coarse texture, while cardamom casts a pleasant spell on our palate! To make kopra pak, heat the ghee in a deep pan, sauté cardamom seeds on a medium flame for a few seconds. Add the coconut and sauté on a medium flame for 7 to 8 minutes. Add the milk and sugar, mix well and cook on a medium flame for 45 minutes. Transfer the mixture into a greased thali and spread it evenly using a flat ladle. Garnish with pistachios and cool for 1 hour. Cut into square pieces and serve. With its rich flavour and irresistible texture, this traditional Gujarati topra pak tends to be a bit addictive because our taste buds are sure to yearn for more of the magical experience. An all-time favourite with people of all ages, the kopra pak can be stored in an airtight container for 4-5 days. Tips and notes for making perfect kopra pak. 1. Use freshly grated coconut only. Stale coconut might lend an off taste to this mithai. 2. Remember to scrape the sides of the pan occasionally, else the mixture will stick on the sides and burn. 3. Cool completely before cutting into pieces, else it will break. 4. Cut Gujarati topra paak into square pieces using a sharp knife or pizza cutter. If the Thengai Burfi is soft and you are not able to cut into pieces, it means we have to cook the coconut burfi for some more time. Simply reheat the burfi mixture and keep cooking on low flame till all the moisture is evaporated and then pour the kopra pak again in a greased thali. If the topra pak starts to crumble, it means we have overcooked the mixture. Do not panic, just reheat the coconut mixture along with 2 tablespoons of milk or water. Enjoy kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with step by step photos and video.

bharli vangi made in pressure cooker | Maharashtrian bharli vangi | stuffed brinjals | with 25 amazing pictures Bharleli Vaangi is an all-time favourite Maharashtrian bhaji that tastes great. It is a semi-dry sabzi that is very popular in Maharashtra and quite easy to make. Maharashtrian bharli vangi is made on day to day basis in Maharashtrian household. Bharli vangi is made by cooking small brinjals stuffed with a masala of coconut, onions, peanuts and spices. The brinjals are stuffed with a freshly-ground masala, made of peanuts, coconut, tamarind, jaggery and spices, and cooked for a while with a little more masala and a traditional tempering. The masala not only gives the bharli vangi its characteristic taste but also imparts an awesome mouth-feel. It is one of those magical recipes that has withstood the test of time, and remains popular across generations thanks to its tongue-tickling taste and ease of preparation. As the brinjals soften, the masala mingles with it to give a thoroughly tasty treat with shades of spiciness, tanginess and a touch of sweetness too. Some people also use goda masala or malvani masala in this recipe, and you can also do so if you wish. Make sure you select small brinjals so that they will cook uniformly up to the core in bharli vangi made in pressure cooker. Larger ones might remain hard in the middle. Also, we suggest soaking the brinjals in salted water for a while before proceeding with the recipe, as described, to reduce the cooking time. This variant of Bharli Vangi is cooked in a pressure cooker, which makes it easier and quicker to make. Serve bharli vangi made in pressure cooker with rice or rotis. Try other Maharashtrian recipes like Maharashtrian Pitla or Maharashtrian Kothimbir Vadi. Enjoy bharli vangi made in pressure cooker | Maharashtrian bharli vangi | stuffed brinjals | with step by step photo and video.

Protein-rich moong sprouts pulao can be made quite easily and quickly in the microwave. Keep some sprouts ready at all times, so that you can whip up such easy but healthy meals in a jiffy!

microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with 26 amazing images. microwave poha is a fare enjoyed by the entire family together. Learn how to make microwave poha - quick breakfast recipe. batata poha, made using the Microwave oven, is so quick that you can conjure it up any time, for Breakfast dinner or as Evening Tea Snacks. You will thoroughly enjoy the bites of potatoes and onions dancing between the soft poha in batata poha in microwave, which is so delightfully flavoured with a traditional tempering, and aesthetically laced with lemon juice. To make microwave poha, place the poha in a sieve and hold it under running water and wash it. Drain out all excess water and keep aside. Combine the oil, mustard seeds, cumin seeds, green chillies and curry leaves in a microwave safe bowl, mix well and microwave on high for 2 minutes. Add the onions and turmeric powder, mix well and microwave on high for 1 minute. Add the potatoes, sprinkle 2 tbsp of water, mix well and microwave on high for 3 minutes, while stirring once in between. Add the poha, salt and sugar, mix well and microwave on high for 2 minutes. Add the lemon juice and mix well. Serve immediately garnished with coconut and coriander. An all-time favourite Maharashtrian snack, batata poha in microwave has a universal appeal amongst youngsters and elders alike. Everybody has a reason for loving this delicious snack – its wholesomeness, convenience, enjoyable flavour or unique texture. A thoughtful garnish of coconut and coriander enhance the flavour and texture of this lovely microwave poha - quick breakfast recipe. Tips for microwave poha. 1. Ensure to chop the potatoes finely so that it cooks faster. 2. If you like spicy poha, add finely chopped green chillies instead of slit chillies. 3. After step 4 if you feel the poha is slightly dry, sprinkle another tbsp. of water. 4. Serve the poha immediately, else it might dry up. Enjoy microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with step by step photos below.

Oondhiya is an ever-popular Gujarati delicacy of veggies and methi muthias cooked with a powerful, freshly-prepared masala. While it takes a little time to prepare the vegetables, the rest of the process is made easier in this recipe using the microwave oven. Traditional veggies like surti papdi and kand are used in the Oondhiya, giving it an earthy and homely taste. The muthias too have the intense taste of fenugreek and a nice, melt-in-the-mouth texture. Instead of deep-frying, steaming or baking the muthias, we have made them easily in the microwave oven. By combining the muthias and veggies with a flavour-packed coconut paste, we get a traditional treat that is best enjoyed with Puris and Kadhi .

An interesting way to serve brinjal and khichadi! 'Bharvan' means stuffed, brinjal are stuffed with a spicy mixture of besan, coconut and spices. It not only adds spice to the otherwise bland khichadi but also perks up the flavour of the dish. Although slightly higher in calories a small portion of this along with a bowl curds is just enough to satiate you for dinner.

malabari curry recipe | veg malabar curry | South Indian malabari curry | with 20 amazing pictures. A mouth watering South Indian curry which features a spectrum of flavours and colours is the very famous Malabari curry. Veg malabar curry is a perfect comfort food. It is really very simple to make and has the unique flavour of coconut, which also gives richness to the gravy. The process of making this malabari curry is quite quick and easy. Every Indian household has their own style of making it and this is our version of the very famous Veg malabar curry. The traditional curry is made with fish and is a famous dish from Kerala but we have an alternative for vegetarians where we have used assorted vegetables in cooking the malabari curry. The process is started by dry roasting all the ingredients like grated coconut, curry leaves, green chillies, garlic, cinnamon, cloves, pepper corns and a dry red chilli on a medium flame and are blended into a smooth paste using little water. This paste is used as a base to the South Indian style malabar curry. Further, to make the final dish, take oil you can even make use of coconut oil if you wish to. Once the oil is hot, onions are sauted, next add in tomatoes. Once cooked, all the vegetables like potatoes, carrots, cauliflower and French beans are cooked by addition of water and once the vegetables are cooked, and finally the prepared paste is added and cooked and South Indian style malabar curry is ready to be served!! An assortment of veggie of multiple colours, flavours and textures, while a tongue licking paste of coconut and spices which gives it luscious taste and amazing mouthfeel. The veg malabar curry is also very versatile, as a hot bowlful of this vegetable dish can perfectly match a range of dishes, be it Rice, Roti, Dosa, Uttapa, Appam or Idiyappam. Enjoy malabari curry recipe | veg malabar curry | South Indian malabari curry | with detailed step by step photos. below.
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