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COCONUT MACAROONS

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Coconut_Macroons-3A super rich and chewy macaroon, baked just until puffed and these macaroons give way to tender centres, making them incredibly tempting just out of the oven.

For all the coconut lovers you know!

Please not to be confused with Macarons which are the Classic French Pastry Cookie. Macaroon vs Macaron may only be different by 1 letter, but are SOO much different in terms of what they are and the difficulty level. This coconut macaroon is beyond easy – with literally few ingredients.

“We have two hands. One to help ourselves and other is to help others” – why did I say this now ??? 🤔 . Okay! All these wrapped goodies and lots more not in the pic were donated to people in need this week. Also took some to work to share with my colleagues. Sharing is caring and it always makes us happy. Isn’t it? !!! I would suggest all of you to do it once in a while. Life is more meaningful when you help someone in need. ☺️ usually I will try not saying this in a social media post .. this time felt may be it might inspire atleast one person and they might do the same or more 🙂 so why not sharing this???! . Made some Coconut macaroons, Quinoa butterscotch cookies
Wheat chocolate cookiesand Roasted nuts.

You can also melt chocolate and drizzle. However, I like the classic ones. There are so many  variations you could do to this. Add lemon, chocolate drizzle, nuts and what not?!Other favorite coconut Recipes: Coconut ladoo, coconut burfi, coconut rice, spicy coconut cardamom lamb chops, Coconut butter chicken roast

Coconut_Macroons

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COCONUT MACAROONS
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
Ingredients
  • • Egg Whites – 3 small
  • • Salt – ¼ tsp
  • • Vanilla extract – ½ tsp
  • • 10 ounce Sweetened condensed milk
  • • 14 Ounce Sweetened Coconut Flakes
Instructions
  1. Preheat your oven to 325 degrees.
  2. In a large bowl, whip the egg whites and salt until they make medium-firm peaks.
  3. Carefully add the shredded coconut and condensed milk to the bowl.
  4. On a baking pan lined with baking sheet, use an icecream scoop to scoop or 2 tsps. With few cm of difference.
  5. Bake for 20 – 25 minutes until the tops start to lightly turn brown
  6. Remove from oven and let it cool for 10 minutes on the baking sheet.
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Paneer Makhanwala

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Paneer_Makhanwala_Relishthebite_name2Paneer cubes in a buttery nutty creamy tangy flavor. It is a rich dish with really tasty ingredients. Paneer dishes are always a real treat for vegetarians. I have heard people say that Paneer makhani,paneer butter masala and paneer makhanwala are same and its just the name which differs. But I personally feel paneer butter masala and paneer makhanwala is different in the method of preparation and also its taste. I will soon post the recipe of paneer butter masala and you will know the difference. I am not sure what is the originality of each dish. ;)Whats there in the name, its the taste which matters a lot 😉 Right?

My friends came over from Ottawa for the weekend, so did this for them. I made it with roti. And they really loved it clap. Happy ME ! 😀 When there is guest over and I wanted to do vegetarian dishes, I will make it a point to do atleast one paneer dish ;). It goes well with any kind of pulav, jeera rice, naan,roti or any kind of bread you fancy.

You can always skip the ingredients a bit if you don’t have that specific ingredient at home. You can do this recipe with tofu,chicken,potato instead of paneer. Never be afraid to try new flavors in your cookingthumbsup. I always believe in that. 🙂

It taste great with peas pulao, veg fried rice Indian or parotta.

I have a collection of paneer recipes to look and my other favorite paneer recipes: Butter paneer curry, paneer sandwich, and paneer dumplings

5.0 from 1 reviews
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PANEER MAKHANWALA
Author: 
Recipe type: Indian
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the gravy:
  • Onion - 1 Chopped
  • Tomato - 2 Chopped
  • Garlic - 5 Chopped
  • Ginger - ½ inch Chopped
  • Cinnamon - 1
  • Cardomon - 2 whole
  • Cashews - 7 whole
  • Almond - 7 whole
  • Jeera - 1 Tbsp
  • Salt - As needed
  • Water - 2 cups
    [other]
  • Unsalted Butter - 2 Tbsp
  • Paneer - 250gms
  • Chilli Powder - 1 Tbsp
  • Green Chilli - 1 Slit
  • Kasturi Methi - 1 tbsp
  • Garam Masala Powder - 1 tsp
  • Sugar - ½ tsp
  • Water - 1½ cups
    [Garnish]
  • Paneer - 1 Tbsp Grated
  • Ginger - ½ inch, Juilenne
  • Cream - 1 Tbsp
  • Salt - As needed
Instructions
  1. Mix the chopped onions, tomatoes, cashews, almonds, garlic, ginger, cinnamon, cardomon, jeera, salt and water in a pan.
  2. Cook for about 15- 20 minutes on a medium flame till everything gets cooked. Allow this to cool.
  3. Then add everything in a blender. Blend them into a smooth paste with not even small pieces of cashews on it.
  4. Heat butter in the same pan.
  5. Add the jeera, blended makhani paste and stir well.
  6. Add chilli powder. (If you want rich color, you can add kashmiri chilli powder. I used normal one)
  7. Stir well &sauté the masala on a medium flame till the butter ooze out. It has to be sauted really well till butter ooze out.
  8. Add paneer, methi leaves, chilli powder,cream,water and boil for ten minutes.
  9. Switch off the flame. Garnish with paneer, ginger and cream.
Notes
1. You can use coriander to garnish as well.
2. Close the lid when you add paneer and water at the end as it will splash out some gravy outside as it boils.
3. You can also fry paneer in butter/oil before you add them.
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It taste great with peas pulao, veg fried rice Indian or parotta.or any kind of bread you fancy.


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