Relish The Bite

Taste of happiness

You are here: Home / Archives for coconut recipes

Garlic Coconut Red Chutney

by Leave a Comment

CoconutRedGarlicCHutney (3)One of the easiest spiced flavorful dips made with few ingredients  Absolutely delicious!

It can be kept in the fridge and can be used for 1-2 days. I make coconut chutney, mint chutney, carrot chutney, eggplant chutney, tomato chutney, pumpkin chutney, channa dal chutney, coriander chutney and so on. I always make them on a busy weekday night and next day I will have it with a quick dosa/idli/paniyaram. Roasting onions, garlic and red chillies give great aroma and taste. Goes well with idli, dosa,bajji,pongal,roti and any kind of bread you fancy!

I use coconut oil for tempering as it gives a unique flavor to this. As I type, I feel like making some and having with hot dosas. I always love chutneys  and I love this homemade chutney or sauce and they are always a great savior when it comes to weekdays. I am alright cooking on weekends, but on a weekday, I get so tired that most of the days I tend to make recipes under 30 minutes, finish and sleep. 

My other favorite chutney recipes:  Ridgegourd chutney, Spicy onion tomato chutney, spicy garlic tomato thokku chutney.

CoconutRedGarlicCHutney (5)

 


Print
Garlic Coconut Red Chutney
Author: 
Recipe type: Sides
Cuisine: Indian
Serves: 1.5 cups
 
Ingredients
  • Coconut – 1.5 cups, cut in small pieces
  • Sambar onions/ Shallots – 6
  • Garlic cloves – 4
  • Tamarind – a small piece (if using paste use 1 tsp.)
  • Ginger piece – 1 ½ inch
  • Dried whole red chillies – 4
  • Roasted chana dal – 2 tbsp
  • Salt – as per taste
  • Coconut oil – 2 tsp

    For tempering:
  • Coconut oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 2 tsp
  • Curry leaves – 1 sprig
  • Dried Red chili – 2
  • Hing – a pinch
Instructions
  1. In a pan, heat 2 tsp. of coconut oil, add shallots, ginger, dried red chillies and garlic cloves. Sauté them until golden brown.
  2. Take a blender jar, add roasted onion mixture with tamarind, roasted chana dal and blend into a smooth paste. Use 2 tbsp. of water or more for required consistency.
  3. For tempering, add coconut oil, add mustard seeds, when it crackles, add urad dal and when it turns color to golden color, add the red chillies, curry leaves and hing.
  4. Top this on your chutney, mix well and enjoy as a dip
Wordpress Recipe Plugin by EasyRecipe

CoconutRedGarlicCHutney (4)

Kamarkat/ Coconut Jaggery Balls

by 3 Comments

MinimintMurukku-4Last minute 4 Ingredient Indian version of coconut sweet candy!

Wishing you all a Happy Diwali! 🙂

I made this for Diwali, the festival of lights with Motichur ladoo, Mini Mint Murukku, Ragi Oats murukku and few other snacks and sweets. I have had kamarkat at home, but my mom makes it from leftover jaggery and coconut I guess. So, it was never made as a special recipe. I came to know about kamarkat only about few days back. Kamarkat is a hard ball coconut sweet candy which we used to get in India In road side shops ( petti kadai). It is famous along with jigarthand, javvu mittai, elandha vadai and Thaen mittai. We are not using sugar here and we are using jaggery here which is healthy than usual sugar sweets. We don’t find them in the petti shops often now, but we get in usual grocery stores sealed and everything. 🙂 But somehow I guess some things are meant to be where they are. It reminds in my memory as a petti shop sweet! 🙂 When I made these, it came out very flavorful and tasty 🙂 I did share it with my friends and family! 🙂 The way we eat these sweets is not by biting, it’s by chewing them for long!

MinimintMurukku-5

My other favorite Diwali sweets: Basundi, carrot ladoo,Gulab jamun, kala jamun, rice kheer, thaen mittai, rasgulla,coconut ladoo, coconut burfi, beetroot halwa aval payasam,rava ladoo, semiya kesari

My other favorite Diwali snacks : Spicy curry leaves seedai,cashew pakoda, karasev/ chickpea snacks, ribbon pakoda,Spicy curry leaves murukku, Ribbon pakoda, Uppu seedai

Print
Kamarkat/ Coconut Jaggery Balls
Author: 
Recipe type: Dessert
Cuisine: Indian
Cook time: 
Total time: 
Serves: 15 balls
 
Ingredients
  • Jaggery – 1.5 cups, grated
  • Fresh coconut – ½ cup grated
  • Cardamom powder – 1 tsp
  • Ghee – for greasing hands & 1 tsp – to toast.
Instructions
  1. Take a pan with 1 tsp of ghee in medium flame and toast the coconut for a minute. And Keep the toasted coconut on a side.

  2. In the same pan, add the jaggery with ¼ cup of water. Mix well and heat it till it is melted. Now strain it.

  3. Add it back in the same pan and bring it to the boil.
  4. When it gets little thick, add in coconut, cardamom powder and mix well. Keep stirring and cook this. It will get thicker gradually.
  5. When you think it is thick enough, take a small bowl with cold water, drop a tsp of that mixture in water, it should not separate and you should be able to make a hard ball. That is the consistency you want.

  6. Now transfer the whole mixture on a plate and let it cool a bit. But do not wait long then you might not be able to make round balls. It might stick. So make round balls when you handle the heat by greasing your hands, take a small portion and shape it into balls.
  7. It will get harder after some time.
  8. Store them in an airtight container for a week and enjoy!
Wordpress Recipe Plugin by EasyRecipe

MinimintMurukku-2

Cluster Beans Coconut Stir Fry/ Kothavarangai Poriyal

by 2 Comments

kothvaranga-20

Steamed cluster beans is seasoned with mustard seeds, split black gram and curry leaves and finally garnished with fresh coconut in this classic south Indian stir fry.

Perfect Vegan healthy dry curry recipe using cluster beans! n Tamil Nadu in South India, it is known as “Kothavarangai” and usually used in everyday cooking for “sambhar” or “kootu”. It is mostly handled like green beans and generally cooked to retain the crisp flavor. I usually make kothavrangai kootu, sambhar, usili and this time I made dry curry and tasted perfect! Healthy and tasty! Less oil, vegan and perfect for Saturday afternoon lunch. Today I wanted to post a comfort food from my home. You can make this in few minutes. This stir fry is healthy and goes well with plain rice or any gravy. I always prefer individual veggies stir fry than the combination of few veggies. I am not a great fan of cluster beans, I used to feel it is bitter. But my boyfriend loves this veggie and I used to get this from store for him most times. And that way I started to like this veggies. It is so healthy. I have started to eat lots of veggies only because of my boyfriend I should say 😉

kothvranga-18

When I prepare cluster beans, aviyal and this stir-fry is my favorite, I even like to eat this with plain rice or sometimes add plain rice to it and enjoy as beans rice. You can very well combine with carrots, peas and make it as carrot cluster beans stir fry. I do that when I have only few portions of each veggie in the refrigerator. I mix all the veggies like cluster beans, carrot and peas and make a stir fry using everything. Poriyal is a preparation where the chopped or grated vegetables are sautéed in spices and topped with grated coconut sometimes. You can make poriyal/stir fry with almost all veggies like beans,carrot, cabbage, chow chow/chayote, bitter gourd/pavakkai, bottle gourd, beetroot, okra,potato, broccoli, cauliflower, arbi/seppankezhangu , raw banana/ vazhakkai,and so on.

I have been thinking of posting this recipe for a long time, then thought it’s too simple to post. But now I thought it can surely help beginners or bachelors. You can substitute this with any veggie you fancy and make this same stir-fry. You can even use frozen veggies, then you have to just 1 tbsp. of water, add the coconut and switch off. There is no need of boiling and the whole recipe just takes 5 minutes to do. It tastes best with rasam, dal,Onion kuzhambu/curry, spinach curry, pepper kuzhambu/curry or sambhar. You can also have this with roti or just with plain rice.

Other favourite stir fry recipes are here: STIR FRY/ DRY CURRY Recipes.

kothvranga-13

Print
Cluster Beans Coconut Stir Fry/ Kothavarangai Poriyal
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • • Mustard seeds – ½ tsp.
  • • • Urad dal/split black gram – 1 tsp
  • • • Asafetida – ¼ tsp
  • • Onion – ½ cup, chopped (1 small)
  • • • Green chilli – 1, chopped
  • • • Curry leaves – 1 spring
  • • •cluster Beans – 2 cups, chopped, around 1 inch
  • • • Turmeric powder – ¼ tsp
  • • • Sambhar powder – ½ tbsp
  • • • Salt – to taste
  • • • Red chillies -2 , broken
  • • • Fresh coconut – 1 tbsp
  • • • Oil - ½ tbsp
  • • • Coconut oil – 1 tsp
Instructions
  1. Heat oil in a pan, add mustard seeds, urad dal, asafoetida, red chilli and let it splutter. Add curry leaves and fry for a min. Now add chopped onions and green chillies and salt and sauté well till onions gets slightly browned.
  2. Now add the chopped cluster beans, sauté for a minute. Add the turmeric powder and sambhar powder. Mix it well. Add water till it is almost covered. Close the lid and let it turn soft and raw smell leaves.
  3. Once all the water gets evaporated, add dry coconut and give a quick stir fry. Finish off by adding 1 tsp of coconut oil and switch off.
Notes
1. You can mix few more veggies like carrot to the same recipe and use it.
2. You can substitute this with any veggie you fancy and make this same stir-fry.
3. You can use 1 tsp of coconut oil to garnish. It gives extra flavor.
4. You can use frozen veggies also, then you have to just 1 tbsp of water, add the coconut and switch off.
Wordpress Recipe Plugin by EasyRecipe

It tastes best with rice and rasam, dal,Onion kuzhambu/curry, spinach curry, pepper kuzhambu/curry or sambhar.

kothvranga-21

Spinach with Lentils/ Keerai Molagootal

by 4 Comments

KeeraiMolagootal-7name

Simple and flavorful dish with spinach, lentils and coconut!

Spinach as we all know is really rich in iron, vitamin A, B and C and very healthy so I try to include them as much as I can. I like them even raw :D! But I can’t have a whole cup raw. But surely I can have half a cup.I used the normal spinach, but I guess the authentic recipe includes manathakali keerai. So, if you could get it, you could use that. In India, We have so much of varieties of spinach like mulai keerai, paruppu keearai, thandu keerai, aria keerai and the list goes on. I always wanted to cook with that. When I went to India, I wanted to make some recipes there, click pictures and come. But I never got some time for that. I mainly wanted to make recipes with spinach and tender coconut. Wanted to make tender coconut kheer ( elaneer payasam), tender coconut idli and so on.

KeeraiMolagootal-9

Molagootal is a dish form kerala, I made them long back before 3 years, wanted to make it again last month.  It is very simple and flavorful dish, full of nutrients. It is great food for both yound and old. This way we can include both lentils and spinach into our food. Molagootal can be even made with mixed vegetables like winter melon, pumpkin and even broccoli.  Most kerala recipes include coconut. Some say it is good for health and some say it is not. So, I try not including coconut always into my recipes. But some dishes it is a must 😉 and I do include them. This recipe is very easy to make. It is just the name 😉 which sounds difficult. I made this with some spicy baked cauliflower bites and steamed rice. You can use any kind of lentils.

I used this vessel of mine to place and take pictures, where my mom got this from India in October, but she taped it with keeping some pot or something inside. So, I have this brown tape everywhere. Do not think 😉 it’s my food that it is all over my vessel.\

Vegan Note: avoid ghee!

 

Print
Spinach with Lentils/ Keerai Molagootal
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Oil – 4 tsp
  • Mustard – 1 tsp
  • Curry leaves - 5
  • Spinach – 3 cups, firmly packed
  • Moong Dal (split green gram) – ½ cup
  • Turmeric powder – a pinch
  • Water – 3 cups
  • Ghee – 1 tbsp
  • Salt – 1.5 tbsp


    To blend:
  • Coconut – 4 tbsp, (fresh blended coconut or dessicated coconut)
  • Urad dal – 1 tbsp
  • Red chili – 5
  • Cumin Seeds – 2 tsp
Instructions
  1. Pressure cook moong dal with 2 cups with a pinch of turmeric powder for 3 whistles. Once the pressure subsides, open the cooker and mash the dal well.
  2. In a wide pan, add 1 tsp of oil in medium flame, sauté the cumin seeds, red chilli, urad dal and when it is sautéed for few seconds, now add the coconut and sauté till they are light golden brown. Switch off and blend them without water.
  3. In the same pan, add 1 tbsp of oil in medium flame, add the mustard seeds and wait till it crackles, and then add the curry leaves and sauté well. Now add the blended coconut paste and sauté nicely for few seconds. But make sure you don’t burn them.
  4. Add the washed spinach and cooked dal, sauté them for a minute till they blend into the coconut paste well.

  5. Add 1 cup of water to this and add salt, mix well and close the pan with a lid and keep in medium to low flame. Let the flavor get into spinach and dal well.

  6. After 5 -6 minutes, open the lid, it should be in a consistency not watery and not dry.
  7. Top it a tbsp of ghee(Indian clarified butter)/ butter.
Notes
1. Add more red chillies if you want to make it more spicy.
2. You can use any kind of lentils.
Wordpress Recipe Plugin by EasyRecipe

Taste great with steamed rice and potato roast, or raw banana roast.

KeeraiMolagootal-9

Roasted Bell Pepper Gravy / Shimla Mirch ka salan:

by 4 Comments

shmilaMirchKaSalan-18Bell Peppers in spicy peanut sesame gravy.

Salan means gravy here and shimla mirch is bell pepper/capsicum. It taste great with simple jeera rice, peas pulao or even plain rice. It is perfect with Indian breads like roti,chana dal paratha, parotta and so on. I made this with parotta and it was scrumptious. Usually salan is something that goes well with biryani. I usually make the mirchi ka salan for biryani but this time I wanted to try something else and did this. I adapted the idea from Vahchef and then made my twist and turns. You can replace the bell pepper with any vegetable you fancy. This goes great with Biryani recipes. Its light spiced, creamy and tangy! I used different coloured ones to make it more attractive 🙂 You can use the same color. Looks Colorful 😀 right?!

Vegan Note: replace yogurt with coconut milk! 🙂

shmilaMirchKaSalan-13

shmilaMirchKaSalan-17

Print
Roasted Bell Pepper Gravy / Shimla Mirch ka salan:
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 45 mins
 
Ingredients
  • • To roast & grind:
  • • Peanuts –2 tbsp
  • • Sesame seeds – 1 tbsp
  • • Coconut – 1 tbsp


    For gravy:
  • • Oil – 1 tbsp
  • • Red chillies – 2 broken roughly
  • • Cumin seeds – 1 tsp
  • • Mustard seeds – 1 tsp
  • • Fenugreek – 1 tsp
  • • Curry leaves – 6-8 leaves
  • • Hing - a pinch
  • • Onions – 1 large, sliced, 1 cup
  • • Salt – as needed
  • • Turmeric – 1 tsp
  • • Ginger garlic paste – ½ tbsp
  • • Red chilli powder – 1 tsp
  • • Coriander powder – 1 tbsp
  • • Cumin powder – 1 tsp
  • • Mint – 1 tbsp, chopped finely
  • • Coriander – 1 tbsp, chopped finely
  • • Yogurt – ½ cup beaten
  • • Bell pepper – 3 medium,Diced ( I used different coloured ones)
Instructions
  1. Heat a tbsp of oil in a pan, when the Bell pepper/ Capsicum are dry, then add them to oil and fry till they look little lighter shade in low to medium flame.
  2. Dry roasts the peanuts in a medium flame. When the peanuts are roasted, add the sesame seeds. When the sesame seeds are golden brown, Add coconut. Keep an eye on this. It gets brunt easily. Add this mixture to the blender and blend it with some water to a fine paste.
  3. , Now add the oil in the pan and when the oil is hot, add the whole red chillies, and then add mustard seeds. And when the mustard seeds crackle, add fenugreek seeds and cumin seeds.
  4. Now add the curry leaves, onions, hing and little salt. Cook the onions till they are golden brown, Add turmeric and ginger garlic paste and cook to remove the raw smell.
  5. Add the blended mixture, cumin powder, red chilli powder and coriander powder to the mixture. Fry for two minute and add some water to it. Cook for fifteen minutes. Stir in between till the oil oozes out nicely. Add the chopped mint and coriander leaves. Boil for two minutes.
  6. add the beaten yogurt and simmer for another ten minutes. When it oozes out oil again add the roasted capsicum and jaggery to the gravy and let it cook for 5 mins so that the juices of the gravy het absorbed by the chilies.
Wordpress Recipe Plugin by EasyRecipe

Vegan Note: replace yogurt with coconut milk! 🙂

 Taste great with Vegetable Biryani or Shrimp Biryani, peas pulao, parotta, chana dal paratha or simple jeera rice.
shmilaMirchKaSalan-12

Ridge gourd chutney/ Peerkangai Thogayal

by 4 Comments

PeerkangaiChutney-4nameOne of the easiest spiced healthy dip made with few ingredients 🙂 Absolutely delicious!

It can be kept in fridge and can be used for 2-3 days. You can skip onions if you do not want to add it. My mom makes without onion. But I like it with onion. Thogayal/chutney is a saviour for us on weekdays. I make coconut chutney, mint chutney, carrot chutney, eggplant chutney, tomato chutney, pumpkin chutney, channa dal chutney, coriander chutney and so on. It taste best with plain rice and chips/papad. I always make them on a busy weekday night and next day I will have it with a quick dosa/idli/paniyaram.

PeerkangaiChutney-3

On a weekday night it is so hard to cook after the work and that too on a long day, it is even harder. And that time, I used to think any recipes under 20 minutes and not more than that. I will cook them quick and sit in my couch till I sleep watching TV 🙂 I am sure a couch potato on weekday nights. I am sure many are 😉 . Ok enough of my blah..blah..blah! Lets go straight to the recipe today 🙂

PeerkangaiChutney-2

5.0 from 1 reviews
Print
Ridge gourd chutney/ Peerkangai Thogayal
Author: 
Recipe type: side dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • Ridge Gourd/ Peerkangai – 1 medium sized(peeled roughly and chopped roughly), gives about 2½ cups
  • Onion – 1, chopped roughly
  • Green chillies – 3, chopped roughly
  • Red chillies -3
  • Tamarind – small marble size (Soaked in 1 tbsp of water)
  • Coconut – 2 tbsp
  • Salt – ½ tbsp
  • Oil - 1tsp
    [To temper]
  • Oil – 1tsp
  • Mustard – ¾ tsp
  • Red chilli -1, broken
  • Urad dal – 1 tsp
  • Asafoetida – a pinch
  • Curry leaves – 1 sprig
Instructions
  1. Peel the skin (it is alright if you cant peel it totally), wash and chop the ridge gourd roughly.
  2. Heat a pan with a tsp of oil and then add the onions and sauté tll transparent along with green chillies and red chillies.
  3. Add the chopped ridge gourd and salt. Cook it covered till the ridge gourd softens and also it will reduce in volume. Switch off.
  4. Cool completely and blend them smoothly with tamarind and coconut.
  5. To temper, add oil in a small pan, add the mustard seeds, when it cracks and now add the urad dal and red chilli till it turns golden brown. Add the red curry leaves and switch it off.
  6. And add the tempered ingredients to the chutney and enjoy with some rice, dosa, idli.
Wordpress Recipe Plugin by EasyRecipe

Taste great with rice and papad, idli, dosa, paniyaram and so on.

PeerkangaiChutney-4

Coconut Chocolate Cookies

by 2 Comments

CoconutCookies-10These cookies are intense with buttery centres, crispy edges and loaded with coconut and chocolates – so Good!!!

The combination and varieties of cookies are endless. So, whenever you want to make one, you can just bake with anything and any coalition in your pantry. We can take a classic cookie and throw whatever our little heart desires in there, and I am sure it is still going to be good. I usually drop coconut, chocolate chips, chocolates, oats, cranberries, walnuts, pecans, berries and so on.thumbsup The list is endless!

CoconutCookies-7

I really don’t make a lot of cookies at home, that’s the reason for only very few cookie recipes. I tend to have snacks only in the evening after work. During that moment, I don’t feel like baking one. I will be tired after the long day and will be so hungry.wondering So I just grab the store bought one when I come back from work. I am sure many have this problem 😉 That is why I don’t just have lot of cookie recipes. You can replace the butter with some coconut oil as well. I can promise you that even with less butter the cookies are just going to be as good. And you won’t taste the coconut oil in them. I have tried that once.

CoconutCookies-8

This is a quick and easy snack perfect for the holidays or any time.baloon Everybody loves chocolates and when it is combined with coconut, it is love at first bite. They are so easy to make and easy to disappear.  This is my all-time favourite cookie recipe. I have used more white chocolates 😉 as I love white chocolate more than milk or dark chocolate. The order I like chocolates is white, dark and then milk. The coconut adds the most amazing sweet nuttiness to this traditional cookie. I am very sure that you can’t stop with just one.

Print
Coconut Chocolate Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozens
 
Ingredients
  • Unsalted butter – ¾ cup
  • Vegetable shortening – 1 tbsp
  • Granulated sugar – ½ cup
  • Brown sugar – ½ cup
  • Salt – ¼ tsp
  • Baking soda – ½ tsp
  • Baking powder – 1 tsp
  • All-purpose flour – 1 ½ cup
  • Vanila extract – 1 tsp
  • Semisweet chocolate chips – ¾ cup
  • Sweetened shredded coconut – 1 cup
Instructions
  1. Preheat the oven to 375 degrees. Line a few baking shheets with parchment paper if you don’t want to scrub your baking sheet hard. And set aside.
  2. In a bowl, cream together the butter,shortening, sugar, egg, vanilla and mix until combined.
  3. In a small bowl, mix together the flour, baking soda and baking powder. Add this to the butter mixture and mix everything just until combined.
  4. Try to use a small ice cream scoop which Is almost 1 tbsp measure and scoop out the cookie dough onto your baking sheets. Do make sure to place them a few inches apart from each other.
  5. Bake the cookies for 10 to 12 minutes. Edges with a golden color are the sign I would say. Allow cooling completely.
Wordpress Recipe Plugin by EasyRecipe

CoconutCookies-12name

STAY CONNECTED

SUBSCRIBE BY EMAIL