Virgin Pina Colada
Ingredients
Canned pineapple 6 slices
Shredded tender coconut flesh cup
Unsweetened pineapple juice 1 cups
Thick coconut milk cup
Vanilla ice cream 2 cups/400 ml
Crushed ice as required
Canned cherries 4
Method
1. Chop four pineapple slices and put them in a blender. Add tender coconut, half the pineapple juice and blend.
2. Add the remaining pineapple juice, coconut milk, vanilla ice cream and crushed ice and blend well.
3. Put a cherry into each glass and pour the Pina Colada over.
4. Place a halved pineapple slice over the rim and serve immediately.
Nariyal Puri
Ingredients
Fine semolina (barik rava/suji) 2 cups
Oil 2 tablespoons + to deep fry
Salt to taste
Coconut, scraped 1 cup
Green chillies, finely chopped 3-4
Fresh coriander leaves, chopped 4 tablespoons
Gram flour (besan) cup
Whole wheat flour (atta) for dusting
Method
1. Take semolina in a bowl. Add two tablespoons of oil, salt and enough water and knead into a dough. Cover with a damp cloth and rest for two hours.
2. Take coconut in a bowl. Add green chillies, coriander leaves, gram flour and salt and mix well.
3. Make small puris of the dough. Place a portion of coconut stuffing in the centre and close in the edges and shape into a ball. Roll in atta and roll out into puris.
4. Heat sufficient oil in a kadai and deep fry till light golden and crisp.
5. Drain and place on an absorbent paper and serve hot.
Mixed Vegetables in Coconut Kadhi
Ingredients
Potatoes, 1 inch pieces 2 medium
Cauliflower 6-8 florets
Carrots, 1 inch pieces 2 medium
Red pumpkin (bhopla), 1 inch pieces 100 grams
Broad beans (papdi), 1 inch pieces 8-10
Gram flour (besan) 2 teaspoons
Salt to taste
Turmeric powder teaspoon
Coconut milk 2 cups
Oil 3 tablespoons
Mustard seeds teaspoon
Cumin seeds 1 teaspoon
Split black gram (dhuli urad dal) 1 teaspoon
Whole dry red chillies, broken 2-3
Curry leaves 8-10
Garlic, crushed lightly 8-10 cloves
Tamarind pulp 2 teaspoons
Method
1. Take gram flour in a bowl and add salt and turmeric powder and mix well. Add coconut milk and mix till smooth. Add half a cup of water and mix well.
2. Heat oil in a kadai. Add mustard seeds and when they crackle, add cumin seeds, split black gram and saut till they begin to change colour. Add broken dry red chillies, curry leaves and garlic and saut for a minute.
3. Add potatoes, cauliflower, carrots, pumpkin and mix well. Add salt and cook on high heat for three to four minutes. Add half a cup of water and cook.
4. Add the gram flour mixture and stir. Cook till thickens.
5. Add broad beans and continue to cook for three to four minutes.
6. Add tamarind pulp and mix. Simmer for a minute.
7. Serve hot with rice.
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