ROASTED COCONUT-MEAT FRY


This dish can be prepared with any meat.This is a side dish recipe for any meal.

Roasted coconut always makes any dish special and the key ingredient to this recipe is coconut.

First you have to cook the meat in a pressure cooker till tender,and then blend in with the ground paste

with oil or ghee added at intervals and cook till thick and brown.

Now to the recipe..

INGREDIENTS

500 gm meat cut into 1inch pieces

2 inch piece ginger chopped

1/2 cup coconut

4-5 cloves garlic

2 onions sliced and fried brown/ready made fried onions 1/2 cup

1 tsp chilli powder

1 tsp kashmiri chilli powder

1 tbsp coriander powder

1 tbsp cummin seed powder

1 stick cinammon

2 tbsp tamarind extract or vinegar

2 tsp sugar

salt to taste

few curry leaves

coconut oil /ghee/butter

METHOD

First cook the meat and ginger with 1 cup water till tender.

Separate the stock and meat.

Roast the coconut and garlic in little oil till brown not burnt.

Grind the coconut mixture and the fried onions to a paste.

Now add 2-3 tbsp of any oil you are using and add the remaining spices in the list with the meat and toss

till you see the meat change colour (5-7 minutes).

Next add the coconut onion paste and cook for a further10 minutes on medium flame.

Add a little stock (1/2 cup )and a little oil (1-2 tsp)and keep roasting till you get a nice brown mixture.

(REMAINING STOCK CAN BE USED TO MAKE A SOUP OR ANY OTHER DISH)

BLUE PEA FLOWER,COCONUT JELLY


Blue pea ,or Sungoo poo (Tamil),Aprajita (Hindi)is a flower with many health benefits.Like green tea it has

loads of antioxidants,and many other health benefits.Blue pea flower has potent to calm and relieve

stress , lower blood pressure, good for diabetics….and many more health benefits worth searching.

This tea is a visual treat when steeped in hot water ,and has colour changing abilities to pink and purple

when lime or lemon grass is added.

This flower is widely used in Chinese medicine and Ayurvedic medicine.Like chamomile tea ,if taken

before bedtime gives you a good sleep.Though the extracts do not contribute much to taste, considering

the health benefits it’s best to include this at least once a day.

Now to today’s unique dessert …Mixed the tea infusion with coconut milk and gelatine (you could use

agar agar ),and made a top layer with tender coconut and gelatine.It was a good combination of

coconut and tender coconut jelly .Do try this recipe and send in your comments and suggestions.

To the recipe

INGREDIENTS

7-10 dried blue pea flowers steeped in 1 cup hot water

2 cups coconut milk

Sugar to taste

3 tsp gelatine soaked in 1/2 cup water

METHOD

Strain the steeped tea and squeeze the remaining flower to get a darker shade .

Add bloomed gelatine and the sugar to the tea and heat till gelatine is well mixed.

Add the coconut milk whilst hot and remove from fire.

Pour into mould and allow to set.

After it is set add the tender coconut layer.

For the tender coconut layer

1 cup tender coconut water

sugar to taste

2 tsp gelatine soaked in a little water

1/4 water

Method

Heat the water and sugar till sugar is dissolved, and add the gelatine.

Add the coconut water and remove from fire.

Mix well and allow to cool .

Pour over set blue jelly.

Can be served with cream if you like.

CARAMELISED MEAT ROAST RICE


This rice recipe is an innovation by me. The amusing part was …only after a day I was able to decide the

title to this dish.

It’s not like blowing my own trumpet, the only thing I could say about this recipe is that it was an excellent

dish, served for a Sunday lunch.

You have to cook the rice in coconut milk with mint separately, and the roasting of the meat with lots of

onions separately. Then pour the curry in the centre of the rice and allow a little heat (optional)for just

2-3 minutes and serve.A salad accompanied is good to serve with.

I used 2 pressure cookers to cook the rice and the meat.Chicken,mutton or any meat can be used to

make this rice.

If you are using chicken,i would suggest to partially fry and then add to the caramelised onions.

Do try this recipe and post in your comments and how you liked it.

To the reciep

INGREDIENTS

For the rice (serves 4)

200-250 gm basmati rice/seeraga samba rice soaked for minimum 10 minutes

1 onion chopped

2-3 green chillies slit

a handful of mint leaves

whole spices (2 inch cinnamon,4-5 cloves,4-5 cardamons,10 peppercorns,1 tsp saunf)

1 tsp ginger-garlic paste

1/4 tsp turmeric

3 -4 cups coconut milk (1st +2nd extract)

Lemon grass 1 piece (optional)

3 tbsp coconut oil +ghee or butter mixed

METHOD

Heat oil in a thick bottomed pot or pressure pan ,add the whole spice, lemon grass and onions and saute

till onion turns brown.

Next add the soaked and strained rice and sauce for 5 minutes.

Add the rest of the ingredients except coconut milk and saute for another 5 minutes.

Add coconut milk (1 inch above rice level ),salt to taste and cook on a low flame till done and remove

from fire.

For the meat masala

Ingredients

400 gm boneless meat preferably or your choice

4-5 big onions sliced fine

2 pieces cinnamon

1 tsp red chilli powder

2 tsp sugar

1/2 tsp pepper (to be added at the final stage)

1 tomato (coarsely ground )

1 tsp cummin powder

1 tsp garam masala powder

1-2 potatoes quarters (optional)

2 tbsp vinegar

few coriander leaves , 2 green chillies,7-8 almonds ground to a paste

extract of 1/2 lime

salt to taste

3 tbsp coconut oil

METHOD

Heat oil in a pressure cooker, and add the cinnamon,onions. Allow the onions to brown.

Next add the sugar, chilli powder and all the ingredients except pepper .

Mix well,and pressure cook for 5-6 whistles.

The meat should be tender and the curry should be thick .(no water should be added).

Arrange the curry in the centre and sprinkle pepper .Cook covered for 2 seconds (cooking again is

optional ).

Garnish with coriander leaves.Ghee fried cashews, fried onions and raisins may be added to serve.

BLUEBERRY ‘N’ VANILLA PUDDING


Blueberries in season now,and in India this berry resembles the size of an olive .Fleshy,sweet,moist,and

a deep purple fruit.A berry containing many health benefits,whether eaten only with a sprinkle of sugar or

without sugar is very sweet and tasty.This wonder berry can be made into lovely desserts, cakes,

milkshakes,pancakes,waffles,smoothies,salads…….

Today’s recipe is an easy dessert with a biscuit base,vanilla custard in the centre, and a pannacotta with

blueberry compote to the top.

Now to the recipe.

INGREDIENTS

For the base

1 cup digestive biscuits

1 tbsp melted butter

2-3 tbsp sugar

Crush the biscuits sugar and melted butter .Press the mixture on a springform pan or dish at the bottom

and sides evenly and refridgerate till filling is prepared.

Vanilla filling

2 .5 cups milk

2 tbsp cornflour mixed in a little milk

2-3 tbsp sugar

1 tsp vanilla essence

Heat the milk and sugar, and when it reaches a boiling point add the cornflour mix and essence.

Keep stirring as the mixture will thicken quickly.

Once thick remove from fire and allow to cool .

Once cool pour over the biscuit base ,and return to refridgerate,till the blueberry layer is made.

For the blueberry pannacotta filling

2 cups blueberries lightly boiled with 2 tbsp sugar,seeds removed mashed and strained(1 cup )

1 cup cream

1 cup milk

2-4 tbsp sugar or to taste

3 tsp gelatine soaked in a little water

Heat cream and milk till warm.

Add gelatine and heat on a low flame .

Remove from fire and add the blueberry mix and stir lightly .

Pour over the vanilla custard and allow to set in the fridge(minimum 2 hours)

Your preferred choice to serve with blueberry sauce.

LEMON-SPEARMINT CUSTARD TARTS


The combination with a little menthol flavour and a tangy taste of the lemon custard was divine.!

As peppermint and spearmint contain menthol which create the much loved cooling effect in the mouth,

and have a whole slew of medicinal benefits which soothes sore throats,……and many more,i plucked a

few leaves from my culinary patch and included as garnish and the Sunday dessert was splendid!

Coming to the shape of the tarts’ i have the fluted, and the plain tart moulds .I wanted to make this circle

shaped ones without the mould.No big deal folks…its a circle and a strip to line .Cut the circle to the size

of any ramekins, and make strips (cut to nearly 1 inch )and line it on the sides(do not forget to grease

before you place the dough.Seal the edges at the bottom .Prick the bottom with a fork and bake .These

baked tartlets can be stored in the fridge, and used to make quick desserts with your favourite fillings.

A note about the filling -It is lemon custard not lemon curd,and the quickest to make than lemon curd.

Moving to the recipe now….

For the tart pastry

1 cup all purpose flour

2 tbsp butter

2 tbsp powdered sugar

a pinch of salt

enough cold milk to bind the dough

Method

Bind all the ingredients to a firm and soft dough .

Wrap with cling wrap and allow to stay in the fridge till filling is prepared.

After the resting time, roll out as instructed above and bake in a 180C oven for 15-20 mins.

For the lemon custard

3 cups milk (condensed milk can be used)

2 tbsp cornflour

extract from 2 -3 lime/lemon

1 tbsp grated rind of lime/lemon

5-6 tbsp sugar or to taste

spearmint leaves cut for topping

a little whipped cream to serve.

Method

Heat the milk and sugar lightly.

Mix cornflour in a little milk/water and add to the milk.

Cook till custard is thick .

Add the lime juice and the rind gratings and remove from fire.

Allow to cool and fill in the baked shells.

Top with the mint leaves and a little fresh cream.

(I had no time to decorate with cream,just poured a little to serve.You could decorate with whipped cream )

ORANGE-WHITE CHOCOLATE BLONDIES


Blondies are nothing but a variant of a brownie without the dark chocolate.This tastes more of a cookie.

This recipe that I’m going to share with you today has a mix of orange juice, orange rind and white

chocolate chips.The combination was absolutely excellent.

An excellent bite for tea!So do try this combination and post in your comments and suggestions.

To the recipe

INGREDIENTS

100 gm butter

2 cups flour

1 tsp baking soda

1 tbsp cornflour

1 heaped cup brown sugar(100-125 gm)

Juice of 1 big orange

Grated rind of 1 orange

1/4-1/2 cup white chocolate chips

2 eggs

1/2 tsp vanilla essence

a pinch of mace powder

METHOD

Melt butter lightly and add the sugar.

Beat well,add orange juice, eggs and continue to beat for 2 minutes.

Sift the flour, cornflour,baking powder together, and add to the prepared egg mixture.

Mix in the remaining ingredients,and mix lightly using a spatula.

Transfer to a greased and lined tray.

Bake for 30-35 minutes at 180C.

Addition of nuts is your preference.