MADRAS MUSLIM STYLE MUTTON BIRIYANI

     This is my 500th Post.  A long way from the time I started my Blog.  With quite a lot of thoughts and as & how it came out with the flow, I am writing up my 500th Post, which is a Biriyani(my all-time favourite dish).  I wanted to write a Biriyani Recipe as my 1st Post, though there are few Biriyani Recipes in my Blog, I wanted to mark my 500th Post to be something special.  The date and recipe turned out to be special for me on the go.  Today is my Mom & Dad's 47th Wedding Anniversary and I was saving the date to post my 500th Post for the day.
     While I was pondering through my blog, thinking hard to decide upon what to write for my 500th Post, I noticed that all my benchmark posts had been family favourites & above all I had written it with the flow.  No prior planning or thinking.

• 100th Post being Hainanese Chicken Rice, a wonderful recipe which I perfected for my family, 
  
• 200th Post being Mutton Cutlet/Lamb Croquettes, a default starter frequented during festivities, functions, get-togethers etc., at home.  
• 300th Post being Kerala Kallu Shappu Style Beef Roast, a wonderful Kerala Classic which I frequent at home  & 
• 400th Post is a recipe from our family(Syrian Christian household) traditional recipe prepared on Maundy Thursday - Pesaha Appam & Paal.  

     Now for my 500th Post and as always being a Biriyani Lover, here comes yet another Authentic Madras Muslim Style Mutton Biriyani.  But right from my 1st Post to this one, all recipes are tried and tested, some which came out good even at my first attempt and some which I perfected after some trial & errors.
     Muslim Style Biriyani has its own benchmark when it comes to taste, flavour, aroma and texture.  Bhai Veetu Biriyani which means an authentic home style Muslim Biriyani has a special place in the hearts of Biriyani Lovers.  I have been an ardent fan of these Biriyanis that we never miss a Muslim Wedding.  And even during our stay in Chennai(Madras) a few years back, I was really fascinated by the street side Biriyanis which pop out during lunchtime.  We can always see people selling Biriyanis in big Degchis(Vessels) around the corner of a street.  Reddish Orange hued Biriyanis prepared in Basmati Rice with a wonderful aroma.  As always I never used to miss a chance when it comes to tasting Biriyanis. Lately, during our last visit to Chennai, I made sure to eat at Buhari Restaurant which marked its popularity with their traditional Muslim Style Biriyani for years along with their so-called self invented dish, Chicken 65.  This Biriyani is slightly different from Ambur/Vaniyambadi Style Biriyani, though both recipes are from the royal kitchens of Arcot Nawabs.
     Meanwhile, while pondering through the web, my husband came up with this Madras Muslim Style Biriyani and asked me to try it without changing the measurements and method.  And trust me it came out perfect even for the first time.  The aroma of the Biriyani was lingering around the house and needless to say about the perfectly cooked Rice and Meat. The recipe called for using a bit more of Meat compared to the Rice measurement. Also, the ingredients were weighed and used. I would suggest you follow the same.  So I have given most of the measurements in kgs & ml in this recipe.  Also, follow the instructions while sauteing the ingredients and cooking the meat & rice.  This helped me to get perfectly textured Biriyani.


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Cuisine - Madras(Chennai)Tamilnadu, South Indian
Course - Main
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 30 - 45 Minutes

HOW TO COOK MADRAS MUSLIM STYLE MUTTON BIRIYANI

MADRAS MUSLIM STYLE MUTTON BIRIYANI

INGREDIENTS:

For Mutton/Lamb Masala:

Mutton - 750 Gms
Big Onions - 400 Gms
Tomato - 250 Gms
Ginger - 75 Gms
Garlic - 50 Gms
Green Chillies - 8 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2 Tbspn
Coriander Leaves - a Handful
Mint Leaves - a Handful
Curd - 100 Ml
Oil - 100 Ml
Ghee - 4 Tbspn
Lime Juice - of 1 Lime
Salt - To Taste

Spices:

Cinnamon(2" Piece) - 2 Nos.
Cloves  - 6 -9 Nos.
Cardamoms - 6 -9 Nos.

To Cook Basmati Rice:

Basmati Rice - 500 Gms.
Cinnamon(2" Piece) - 1 Nos.
Cloves - 3 Nos.
Cardamoms - 3 Pods
Salt - To Taste
Water - as required

METHOD : 

 For cooking the Mutton/Lamb Masala :

• Heat Oil in a pan/pressure cooker, add all the ingredients mentioned under 'Spices' and fry them on a medium flame until aromatic.
• Sauté Onions(cut into thin long slices) along with Green Chillies slit into two.
• Cover and Sauté on a medium flame for a minute stirring occasionally.
• Sauté the Onions until it turns into light brown in colour.
• Add in the Garlic Paste and sauté it for about 3-4 minutes until fragrant on a medium flame.
• Then add the Ginger paste and sauté it for about 3-4 minutes until the raw flavour goes.
• Cover and Sauté it on a very low flame for few minutes, stirring occasionally.
• Care should be taken, that it doesn't burn or stick to the vessel.  This can spoil the taste of the Biriyani.
• Sprinkle water, if necessary at this stage.
• Sauté until oil separates from the mix.
• Now add Mutton/Lamb Pieces along with a dash of salt and mix well (add few pieces of papaya at this stage, if using).
• Add finely sliced Tomatoes.
• Sprinkle a handful of Mint and Coriander Leaves.
• Cook this on a medium flame until Tomatoes turn soft & cooked.
• Now add Turmeric Powder, Red Chilli Powder along with Curd and mix well.
• Cook this on a low flame until the raw flavour goes and oil separates from the mix.
• Cook the Mutton Pieces until soft and tender.
• If cooking the Lamb/Mutton pieces in a pressure cooker, cook for about 5 whistles on a high flame and another 5-6 whistle on a low flame. 
• Adjust the cooking time to suit the tenderness of the meat.
• Wait until the pressure is totally released.

For cooking the Rice:

• Rinse the Basmati Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
• Soak the washed rice for about 20 - 30 minutes.
• Boil enough Water in a Vessel/Saucepan.
• Let the Vessel be big enough to hold both Rice & water.
• Drain the soaked Rice.
• Carefully add Soaked Rice along with a dash of Salt,& Spices into the boiling Water.
• Cook until the Rice is half done. Just a boil is more than enough.
• Drain the excess water from the cooked rice pouring it out into a colander.

For Madras Muslim Style Mutton Biriyani:

Over a Griddle(For a Dhum Effect):

• Keep a preheated Chapati griddle below the Biriyani Vessel to give a dhum effect.
• Meanwhile, heat a Chapati griddle on a high flame for a few minutes or until the griddle is very hot.
• Keep this preheated Chapati griddle below the Biriyani Vessel.
• Pour the cooked Mutton/Lamb along with the Masala.
• Add the 1/2 cooked Rice over it.
• Pour in the Lemon Juice and drizzle 2 Tbpsns of Ghee.
• Cover the Vessel with a lid and keep a heavy object on top of it.
• Cook this on a medium-low flame for just 5 Minutes.
• Carefully open the lid and gently stir the ingredients once.
• Again cover the Vessel with the lid and keep the heavy object on top of it.
• Cook this for about 10-12 minutes, then switch off the flame and leave the Biriyani Vessel on the stove top untouched for few minutes.
• Remove the lid and drizzle the remaining 2 Tbspns of Ghee & gently mix the cooked Madras Muslim Style Mutton Biriyani with a long ladle.
• Gently fluff up the Mutton Biriyani so that the ingredients are well combined. 
• Care should be taken not to break the rice strands.
• Serve Madras Muslim Style Mutton Biriyani along with Curd-Onion Raitha, Brinjal Curry or any preferred vegetarian or non-vegetarian side dishes.

Baking in an Oven(for Dhum Effect) : 

• Preheat the oven to 450° F/230°C.
• Pour the cooked Mutton/Lamb along with the Masala into a big bake-proof bowl.
• Add the 1/2 cooked Rice over it.
• Pour in the Lemon Juice and drizzle 2 Tbpsns of Ghee.
• Cover the Biriyani Bowl with an Aluminium foil and keep it in the middle rack of the oven.
• Bake the Madras Muslim Style Mutton Biriyani for about 30 minutes.
• Leave it aside untouched for a few minutes.
• Drizzle the remaining 2 Tbspns of Ghee & Gently fluff up the Mutton Biriyani, so that the ingredients are well combined. 
• Care should be taken not to break the rice strands.
• Serve Madras Muslim Style Mutton Biriyani along with Curd-Onion Raitha, Brinjal Curry or any preferred vegetarian or non-vegetarian side dishes.

NOTES :

• Measure & use the ingredients mentioned for the Recipe.
• Well-seasoned Basmati /Jeerakasamba Rice plays a vital role in the texture of a Biriyani. 
• This recipe calls for Basmati Rice can also prepare it with Jeerakasamba Rice.
• Soaking the rice helps in getting perfectly cooked rice.
• Cook the rice with enough water until 1/2 done. Just a boil is more than enough.
• Adjust the amount of Red Chilli Powder and Green Chillies to suit your spice level. 
• Adjust the Spices to suit your preference
• Grind Garlic & Ginger separately and sauté Garlic first and then follow it with Ginger.
• Garlic paste needs to be sauteed a little longer than Ginger paste.
• Adding lemon juice is to avoid rice from getting sticky.
• Mix both Rice and Lamb together and cook in a dhum style for perfectly cooked Biriyani. 
• Cooking in Dhum helps the Mutton Biriyani not to get burnt at the bottom of the vessel and also yields a wonderful texture.
• While fluffing up the rice mix it gently.
• Can also cook the same recipe with Beef/Chicken.  Adjust the cooking time accordingly.

______________________________________________________________________________________

A QUICK TIP :

• Use Raw Papaya to tenderize the meat.  It acts as a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain.  The connective tissue in the meat breaks down when it comes in contact with Papain.
• Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use a few pieces of raw papaya while cooking red meats.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yogurt/Curd, Lime Juice, Vinegar, Soda-bi-carbonate, all have softening and tenderizing effects on Red meat.

HOW TO MAKE FRESH DAIRY PRODUCTS AT HOME

     As a kid, our day starts & ends with a tall glass of Milk.  With a lot of compulsion and quite a bit of aversion, I used to gobble up the glass of Milk along with my Mother's stare which was a daily routine. There are several anecdotes related to drinking milk when it comes to my brother's part. I grew up to gradually love Milk & dairy products acknowledging the taste and gradually understanding that it is full of Health Benefits.  Growing up with Milk & Milk Products as Curd/Yogurt, Butter Milk, Butter, Ghee, etc.,
     Not a day goes by without eating any these Dairy Products and being a South Indian, Curd/Yogurt or sometimes Buttermilk is a must-have in our daily diet. We end up our meal with Curd Rice in our household or drink a glass of Neer Mor/Sambharam.  A comfort food according to me & my meal is incomplete without Curd Rice. Basically, it helps to lower the body temperature and also soothes our stomach after a spicy & heavy lunch and mainly aids in easy digestion. The Probiotics in the Curd/Buttermilk is good for gut health. Least to mention the number of recipes which calls for Curd/Buttermilk in it.  Then comes Butter & Ghee.  We use it lavishly in our kitchen which truly enhances the taste, flavour and aroma of any dish it is added into.
     I have grown up seeing my Mother & my MIL make all these dairy products at home except Paneer.  And when it came to my turn I played it with ease.  I loved all the process because nothing is perfect for our family rather than homemade products. Also living in a place where we cannot get hold of good-tasting Ghee and Paneer, my homemade process helped me to get what I wanted in a cheap & best form. And above all these dairy products have no additives and preservatives.
Preparing fresh dairy products at home is a process done in most of the Indian households.  As of any Indian homemaker thrift and wise, it is a common scenario to

 a Tamil saying which means to melt up the Ghee, save/reduce Water and to dilute the Buttermilk(converting Curd into Buttermilk). I am sure that I cannot translate it in a better way.
     I get fresh Cow's Milk here from a farm nearby.  A milkman delivers fresh Cow's Milk 3 times a week and the amount of Milk is more than enough to supply with Fresh Cream & Butter for a month.  I sometimes make Paneer/Chenna out of excess Milk. I convert a batch of Milk into Curd/Yogurt which is a must in the daily menu. I collect and store the thick Cream/Malai floating on top of the Milk in the refrigerator until a good amount is collected enough to beat it up into Butter, save some Butter for daily use and the remaining Butter, I melt it up into Ghee. Along with the Butter making process, I get a good amount of Buttermilk, which I use it up in various recipes or simply beat it up and make Sambharam/Neer Moru/Spiced Buttermilk.

 

 HOMEMADE DAIRY PRODUCTS 

• Paneer - Curdle the Milk with an Acidic substance to make fresh Homemade Paneer.

• Whey Water - A byproduct got while making Paneer/Chenna. The Whey Water is the watery residue separated from curdled milk in the process of making paneer/cheese.

• Fresh Cream - The Collected Cream from fresh milk can be whisked to make fresh Cream.

• Curd - Converting the Milk into Curd.

• Buttermilk - I get a good supply of Buttermilk as a byproduct while making Butter at home.   

• Butter - Boil the Milk, cool it down, collect the Cream & Store it in Freezer until a whole lot is collected to make homemade Butter.             

• Ghee/Clarified Butter - Can use the homemade/Store-bought Butter, heat it, melt it & convert it into Ghee/Clarified Butter.

Let's See in detail, How to make each of these dairy products from fresh Milk

HOMEMADE PANEER/CHENNA

PANEER/CHENNA

For a detailed Recipe on HOW TO MAKE PANEER/CHENNA, Click here...

     Paneer/Chenna is commonly called as cottage cheese. It is an Indian cheese made by coagulating the milk by adding an acidic agent to milk. It is not a fermented or cured product like other cheeses. The Paneer/Cottage Cheese can be used for making a variety of dishes, curries, desserts and sweets.   Follow these simple steps and you have fresh Home-made Paneers within no time.  All the more you just need only TWO INGREDIENTS to make Paneer.  Full Cream Milk and an Acidic base to curdle the milk.  It has a uniqueness which adds a richness and taste to the dish it is added into. The versatility of PANEER/CHENNA a must-have in my pantry. It can be added into various Curries, Stir-fries, Parathas and can be converting into delectable desserts.   A little bit of time and patience is what we need to make this.  And all the more, homemade paneers are hygienic, unprocessed and cheap too.


For more Recipes with PANEER/CHENNA, Click here...

WHEY WATER

WHEY WATER

To read more about the USES & BENEFITS OF WHEY WATER, Click here...

HOMEMADE CURD/YOGURT

CURD/YOGURT

For a detailed Recipe on HOW TO MAKE CURD/YOGURT, Click here...

    Simple Tips & Tricks to make fresh Homemade Curd/Yogurt.  Milk, Starter and few simple tips can help you get perfect Curd/Yogurt at home.  Curd is a useful ingredient loaded with probiotics, digestive agents and also has a cooling effect on the body.  Several recipes even call for Curd/Yogurt as the main ingredient.

For more Recipes with CURD/YOGURT, Click here...

HOMEMADE BUTTERMILK

BUTTERMILK

For a detailed Recipe on HOW TO MAKE BUTTERMILK, Click here...

     Buttermilk in Indian terms is the thin milky substitute we get after removing Butter from the Milk/Cream/Curd.  But in terms of Cuisine, it is cultured buttermilk.  I have given simple tips & tricks and various methods to make Buttermilk at home.  It can be converted into true Buttermilk by simply adding acidic substances like Lemon Juice/Vinegar for instant Buttermilk, which would work best for baking or making pancakes. But the real taste, flavour and nutritional value is enhanced only if it is converted into a Buttermilk using cultured Curd/Yogurt/Cultured Buttermilk/Sour Cream etc.,
     Buttermilk is a versatile ingredient and is used in various dishes for its taste & flavour.  Also, it helps to activate the Baking Soda/Soda-bi-carbonate while baking.  Buttermilk is one best drink to beat the Summer heat.  The very nature of Buttermilk along with its probiotics soothes your stomach and also helps to cut down the body heat.


For more Recipes with BUTTERMILK, Click here...

HOMEMADE BUTTER

BUTTER

For a detailed Recipe on HOW TO MAKE BUTTER, Click here...

     Butter can be prepared by churning Fresh Cream or Yogurt/Curd. Butter can be prepared from a thick layer of cream from Curd or just collect the heavy sheet of cream from milk which floats over it. Collect it in a bottle, close the lid tightly and store it in the freezer until use.  When there is enough Cream maybe around three to four cups then we can go ahead with the process of making Butter.  Thaw the cream before the process.
      The options and uses with this home-made Butter is vast enough. But the highlight of homemade butter is that it has no additives, preservatives or colouring agents.  The freshness and the wonderful aroma of Butter is an added advantage in homemade Butter.

For more Recipes with BUTTER, Click here...

HOMEMADE GHEE

GHEE

For a detailed Recipe on HOW TO MAKE GHEE, Click here...

     Ghee - The Essence of Milk, the most refined and purest form of Milk.  Ghee is said to be the purest form of Milk because the amount of impurities in Milk is removed throughout the process at every stage until the purest refined Ghee is acquired.

GHEE

GHEE

     In the process of making Ghee(clarifying Butter) the idea is to remove all water, buttermilk, sediment, salt and other impurities which cause Butter to darken & burn, making it susceptible to becoming rancid. It also expels air during the process and only the purest form of Oil(Ghee) remains. This is done by gently heating Butter. What we have to consider at this point is to leave Butter on a very low heat until all the bubbles subside and Butter is on the verge of caramelization. This makes the best Ghee. The clarification process/ghee making process is extensive, meticulous & should be done perfectly. The resulting Ghee has a wonderful golden hue, with a perfect texture which we call as a grainy texture, manal-manala - like sand, with great aroma and taste.  Ghee has great cooking uses, innumerable health benefits and therapeutic values.           


For more Recipes with GHEE, Click here...



     I have tried to compile a few of the Dairy Products which I regularly make at home. This is a daily process at home and it starts right from the time I boil the Milk which gives me a good & regular supply of all the above Dairy Products.  A bit of patience and time is what it requires to make quality products without any preservatives and additives for our family.  So give a try... And enjoying serving good food to your family.

KURKURI BHINDI - CRISPY DEEP FRIED OKRA

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Cuisine - South Indian
Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 - 10 Minutes
Marination Time - 20 - 30 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO COOK KURKURI BHINDI - CRISPY DEEP FRIED OKRA

KURKURI BHINDI - CRISPY DEEP FRIED OKRA

INGREDIENTS :

To Marinate:

Okra/Lady's Finger - 12-15 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Coriander Powder - 1/2 Tspn
Garam Masala - 1/2 Tspn
Chaat Masala - 1 Tspn
Cumin Powder - 1/2 Tspn
Ajwain/Carom Seeds - a Pinch(Optional)
Gram Flour/Besan - 3-4 Tbspn
Rice Flour - 3 Tbspn
Lemon Juice - 1 Tspn
Salt - To Taste

To Deep Fry:

Oil - To Deep Fry

METHOD :

• Wash, pat dry and trim the ends of the Okra.
• Cut it into thin strips, remove and discard the seeds.
• Mix the Flours and Spices along with a dash of salt and Lemon Juice.
• Add Okra strips to the above and mix well.
• Leave it aside for about 5 -10 minutes, the mix would have become slightly moist now.
• If not sprinkle few drops of water and mix it well until each strip is well coated with the flour-spice mix.
• Again leave it aside for about 10-20 Minutes.
• Heat Oil in a Pan on a high flame.
• Once the OIl starts to fume, reduce the flame to medium.
• Carefully drop the marinated Okra strips to the oil and deep fry them on a medium flame.
• Make sure that the strips do not get stuck to each other.
• Carefully toss them up in oil once.
• Deep fry them until the sizzling sound stops and it turns into golden brown colour.
• Once done remove from oil and allow it to drain on a paper towel.
• Serve Kurkuri Bhindi hot with a sprinkle of Chaat Masala.
• Can serve Kurkuri Bhindi as a Starter, Snack or as a Side Dish along with both Roti & Rice.

 

NOTES :

• Make sure the Okras are pat dried before cutting it.
• Cut it into thin strips & discard the seeds.  This helps you to get crispy Okra fries.
• Sprinkle water to the flour and spice mix only if necessary.
• The moistness from the vegetable & the lemon juice would do the job.
• Fry the Okra Strips on a medium flame until golden brown in colour.
• Above method helps in getting crispy Okra fries.
• Adjust the amount of spiciness to your preference.
• Adding Ajwain/Carom Seeds is purely optional.

POTATO & TUVAR DHAL CURRY - KERALA STYLE

     The love for Dhal and Dhal based recipes goes a long way in our family. My husband loves curries and dishes prepared with Dhals, least to mention his love for Parippu Pradhaman.  His favourite being Paruppu Thalichathu a simple curry prepared with Tuvar Dhal.   Everyone in the family likes the dish right from my husband, his Grandfather, his Father and our Son all are fanatically in love with Paruppu/Dhal. I always call it as a heirloom dish inherited and inhibited within the family. And I say that it shows that you all truly belong to the same bloodline just from the liking for this Paruppu Thalichathu.  
      This is a simple Dhal Curry prepared along with Potatoes which was one of my FIL's favourite dish.  Whenever I prepare this Curry it reminds me of him. Today is his memorial day and to commemorate the day, I have made it a routine to cook this Dhal & potato curry every year. He was not a foodie but had certain specific preference with every meal he ate.  He ate minimal meals and struck to the quantity whatsoever, but he always needed a small portion of some kind of Non-vegetarian item in his meals.  What I remember, is his specific love for two dishes - his mother's Nadan Varutharacha Erachi Curry and this Paruppu with Potatoes.  And these were the only dishes of his preference & he rarely asked my MIL to cook.  But my MIL on the other hand frequents these curries at home.

  This is a mild and nutritious Curry prepared with Tuvar Dhal, Tomatoes, seasoned with spices & ground Coconut paste and finally tempered in Coconut oil for a Nadan Kerala Touch.  We can add Potatoes or any other vegetables like Gourd, Drumsticks, Radish, Spinach etc., along with the Dhal and give a twist to this Curry.  
     Just cook the Dhal, add any preferred vegetable to it(and that too is optional).  Season it with Onions, Green Chillies. Tomatoes and a clove of  Garlic.  Temper the cooked Dhal with mild spices in Coconut Oil, there you go with a simple Dhal Curry. I usually add ground Coconut Paste in this curry, but it is purely optional. My MIL prepares this curry with Chilli Flakes instead of Red Chilli Powder.  A quick & easy Curry perfect to be served along with hot steaming Rice. Serve it along with a hearty drizzle of Ghee for an utter treat. It can also be served along with Dosa, Idli, Uthappam etc., 

For more Recipes with Dhal/Pulses, Click here...
    


Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 15 -30 Minutes
Cooking Time - 25-30 Minutes


For more details on How to cook Beans Lentils and Pulses, click here ...

HOW TO COOK POTATO & TUVAR DHAL CURRY - KERALA STYLE

POTATO & TUVAR DHAL CURRY - KERALA STYLE

INGREDIENTS :

To Cook Dhal:

Tuvar Dhal - 1/2 Cup
Turmeric Powder - 1/2 Tspn
Ghee/Oil - 1/2 Tspn 
Water - 11/2 Cups
Mustard Seeds - 1 Tspn
Dry Red Chillies - 2 Nos.
Curry Leaves - a Sprig

METHOD:

• Clean, Peel and wash the Potatoes, Cut into Cubes and leave it soaked in water.
• Grind the Grated Coconut along with Garlic Cloves and Cumin Seeds adding little water into a fine paste and keep it aside.
• Clean, Wash and Soak Tuvar Dhal in ample of water for about 20-30 Minutes.
• Discard the water used for soaking the Dhal.
• Add  11/2 Cups of water, Turmeric Powder and half a teaspoon of Ghee and cook the Tuvar Dhal in a Pressure Cooker.
• Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
• Allow the  pressure to release.
• Once the Tuvar Dhal is cooked, add diced Potatoes into it along with finely chopped Tomatoes & Green Chillies slit into two.
• Add Red Chilli Powder, Coriander Powder and a dash of Salt to the cooked Dhal and give a quick stir.
• Cook until Potatoes turn soft and cooked. Alternatively can cook in a pressure cooker for a whistle.
• Once both the Dhal and Potatoes are cooked, add ground Coconut Paste and mix well.
• Cook this on a low flame until raw flavour goes and you get the desired consistency.
• Add water if necessary at this stage.
• Heat Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
• Pour in the cooked Tuvar Dhal & Potatoes into the tempering and cook on a low flame for few minutes.
• Serve Potato & Tuvar Dhal Curry hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.

 NOTES :

• Can substitute Yellow Moong Dhal instead of Tuvar Dhal in this recipe.
• Soaking Tuvar Dhal makes cooking faster. 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Can substitute Red Chilli Powder with Dry Red Chilli Flakes.
• Do not temper the ingredients on a high flame this will burn them and will give a bitter taste to the dish.

SCRAMBLED EGGS WITH BEAN SPROUTS/TAUGEH

     Taugeh - Moong Bean Sprout is a versatile and one of the most commonly used ingredients in South East Asian Cooking. Scrambled Eggs with Bean Sprouts is a simple stir fry prepared by combining Eggs & Bean Sprouts/Taugeh.  A quick & easy recipe and above all it is also nutritious.  Bean Sprouts/Taugeh is considered as a superfood that is good for health. Raw Taugeh is full of nutritional value. It contains Vitamins A, C, E, K, and Folate in addition to an assortment of Minerals including Calcium, Magnesium, Phosphorus, Potassium & Manganese.
     The best way to eat the freshly sprouted Taugeh is to eat them raw. Cooked Taugeh lose quite a bit of the nutritional values as well as all the enzymes. So the best way is to use it is as a garnish over hot dishes.  I usually stir-in the Taugeh at the final stage while adding it into Singapore Mee/ Mee Goreng Recipes. While preparing a Stir-fry with Bean Sprouts/Taugeh cook on high heat for a brief period.
      In this recipe too, I have scrambled the Eggs along with mild seasonings until cooked. Then finally I have added these Bean Sprouts & have cooked on a high flame for a minute. This way Taugeh/Bean Sprouts tend to retain its crunchiness, texture and nutritional value. These wonderful power-packed Bean sprouts, take centre stage in this quick, flavour-filled stir-fry. The addition of just a few ingredients over high heat brings out its sweet succulence making the dish a tasty indulgence.


For more VEGGIES & STIR FRY Recipes, Click here...


Cuisine - Chinese; Southeast Asian
Recipe Type - Stir Fry
Spice Level  - Low
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 5-10 Minutes


For more Recipes with BEAN SPROUTS/TAUGEH, Click here...

 HOW TO COOK SCRAMBLED EGGS WITH BEAN SPROUTS/TAUGEH

INGREDIENTS :

Taugeh(Moong Bean Sprouts) - 2 Cups
Garlic - 2 Cloves
Birds-eye Chillies(Red) - 1 No.(Optional)
Eggs - 3 Nos.
Turmeric Powder - 1/8 Tspn
Light Soy Sauce - 1 Tbspn
Salt - To Taste
Sugar - a Pinch.
Oil - 2 Tbspn.

METHOD:

• Clean, snap-off the tails from Taugeh/Moong Bean Sprouts and rinse it thoroughly.
• Allow it to drain in a Colander.
• Heat Oil in a pan over a high flame.
• Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
• Crack open the Eggs, beat it lightly along with a dash of Salt and Turmeric Powder.
• Pour it into the Pan & Scramble it on a medium flame until cooked.
• Season it up with Light Soy Sauce and give a quick stir.
• Add Taugeh/Moong Bean Sprouts along with a pinch of Sugar and give a quick stir.
• Cook this on a high flame for a minute.
• Immediately switch off the flame.
• Serve Scrambled Eggs with Bean Sprouts/Taugeh Telur Goreng immediately.

NOTES:

• Scramble the Eggs and then finally add Bean Sprouts/Taugeh.
• Cook the Bean Sprouts/Taugeh over a high flame for a brief period.
• Taugeh/Moong Bean Sprouts should not be overcooked or turn soggy.
• Adding Bird's-eye Chilly is purely optional.
• If you want a less spicy version, add Pepper Powder instead of Chillies.
• I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice. 

EGG FRIED RICE

    This Egg Fried Rice Recipe is a quick & easy version of Fried Rice prepared with just Rice & Eggs flavoured with simple seasonings and garnished with Spring Onions.  This is one of the most frequented dishes at home when I cook something which my kids do not prefer to eat.  A quick fix for lunch/dinner which is deceptively simple that you can get it done within minutes. Fry few Nuggets and there you go with a complete Lunch Menu within no time.
      What you would need for this Egg Fried Rice is some amount of pre-cooked Rice.  Any long-grained rice or Raw Rice suits well for the recipe, but I prefer and have used freshly cooked Fragrant Rice for this Egg Fried Rice. A day-old refrigerated rice works best for Fried Rice recipes, but there is no harm in using freshly cooked Rice too.  If you are planning to use freshly cooked rice, then make sure to cook it along with less water than you would normally use. But when you are cooking for Fried Rice make sure the cooked rice is not mushy or wet.
      I have added just Eggs in this Egg Fried Rice.  I mildly season the Eggs with Salt, Light Soy Sauce, Turmeric Powder and Pepper and then scramble it up until cooked in this Egg Fried Rice Recipe. And while scrambling the Eggs, you can even leave it as big chunks or scramble it up into tiny pieces.  You can be easy with the additions you want to add into your Fried Rice.  Add a few Vegetables or Chicken Chunks, Shrimps/Prawns, even Sausages/Bacon cut into small pieces works well for Fried Rice Recipes.
     Right from the basic Nasi Goreng/Fried Rice prepared with cooked rice, seasoned with Onions, Garlic, Chilli and mainly with Kicap Manis (Sweet Soy Sauce)/Light Soy Sauce, you can see a wide range of Fried Rice Recipes with quite a number of variations.  It can vary with the seasonings and with various additions of ingredients like Shrimps/Prawns, Chicken, Meat, Seafood, Egg, Vegetables, Mushrooms etc., & etc.,
     Spicy local versions called Sambal Fried Rice prepared with Sambal Paste.  An exotic version of Fried Rice cooked along with Stinky Beans(Petai) called Petai Fried Rice are simple and exotic twists given to fancy your simple Fried Rice Recipes.  Nasi Goreng Kampung is a version with Dried Anchovies(Ikan Bilis), and another version prepared with Salted Dry Fish is very famous in Indonesia. Pineapple Fried Rice with chunks of pineapple and the flavour filled tangy version of fried rice called Tom Yum Fried Rice are few other delicacies from Thailand. Nasi Goreng Pattaya/ Fried Rice wrapped in thin Egg Omelette is another local delicacy with a Thai name but widely found in Malaysia. Sinangag from the Philippines also belongs to the same cadre. Another aromatic Japanese Garlic Fried Rice/Chahan prepared with fried Garlic slices is yet another Japanese version of Fried Rice.
   

For more FRIED RICE RECIPES, Click here...

Cuisine - Indonesian (South East Asian)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 15 -20 Minutes


For a detailed Recipe on HOW TO COOK JASMINE RICE, Click here...

 

HOW TO MAKE EGG FRIED RICE

 

INGREDIENTS :

To beat the Eggs:

Eggs - 4 Nos.
Light Soy Sauce - 1/4 Tspn
White Pepper Powder - 1/4 Tspn
Turmeric - a Pinch
Salt - To Taste

 

For Egg Fried Rice :

Jasmine Rice - 2 Cups(Cooked)
Onions - 1 No.
Garlic - 4-5 Cloves
Bird's Eye Chillies - 2 Nos.
Light Soy Sauce - 1 Tbspn 
Kicap Manis/Sweet Soy Sauce - 1 Tbspn
Rice Wine Vinegar - 2 Tbspn
Salt - To Taste
Sugar - 1 Tspn 
Oil - 2-3 Tbspn

To Garnish :

Spring Onions/Chives - Few Stalks

METHOD :

• Cook the Fragrant Rice as per instruction and allow it cool.
• Crack open the Eggs, season it with the ingredients mentioned under " to beat the Eggs".
• Whisk the Eggs until well combined.
• Heat 2 Tspn of Oil in a large pan, scramble the Eggs.  
• Remove it from the pan and keep it aside.
• Heat the remaining oil and sauté finely chopped Onions, Garlic and Bird's Eye Chillies until onions turn translucent. 
• Add Light Soy Sauce and Kicap Manis and give a quick stir.
• Add cooked Fragrant Rice, along with Salt and a pinch of Sugar. 
• Drizzle Rice Wine Vinegar over the rice.
• Mix it well until every grain is well coated with the sauces.
• Stir in Scrambled Eggs to the rice. 
• Fry the rice on a high flame for few minutes or until the rice is dry. 
• Switch off the flame. 
• Garnish Egg Fried Rice with Spring Onions.
• Serve Egg Fried Rice hot with any dips, sauces or side dishes of your choice.

NOTES :

• Any fragrant/ long-grained/raw rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep it refrigerated.
• Adjust the number of Chillies to suit your spice level.
• Can add any vegetable of your choice in this Egg Fried Rice.
• Can also add Shrimps/Prawns, Chicken Pieces, Fish, Fish Cakes, Crab Cakes or any other addons of your choice. 
• While scrambling the Eggs, you can even leave it as big chunks or scramble it up into tiny pieces.

UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

      Malayalees have a special liking when it comes to recipes like Chammanthi.  Uruttu Chammanthi, ground in a Mortar & a Pestle adding very little water/no water and then rolling it out into a ball is always a common scenario seen in most of the Kerala Households.  We can find quite a number of variations when it comes to Chammanthi - Chuttaracha Thenga Chammanthi, Ulli Chammanthi, Manga Chammanthi, Unakka Chemmeen Chammanthi,Mulagu Chammanthi, Mulagu Chalichathu and list goes on... with variations which come along with your whims & fancies.  And recently I even came across with Chakka Kuru Chammanthi(A condiment prepared with Jack fruit Seeds), yet to try. 
      This Unakka Chemmeen Chammanthi is a wet version of a similar recipe Unakka Chemmeen Chammanthi Podi, which is a kind of Condiment or Spice Powder prepared and stored for a longer period.  Dry Roasting the ingredients until fragrant, dry & then grinding it into a fine powder is the method used in this recipe.  Whereas Unakka Chemmeen Chammanthi, though done similarly, we do not need to dry roast all the ingredients meticulously to remove the moisture or choose copra or dry coconut for the purpose. Some recipes even use grated coconut as such into the Chammanthi even without roasting it. A twist in the basic Coconut Chutney/Chammanthi with an addition of small sized Dried- Shrimps in it, which adds a unique flavour and taste to this recipe. The type of Dried Shrimps used in this recipe is usually the tiny flaky type Shrimps. If you are a lover of Dried Fish varieties, then this Unakka Chemmeen Chammanthi is sure to appease your taste buds.
      Though traditionally these Uruttu Chammanthis were ground in a mortar and a pestle which helps to bring out the natural oils from the ingredients,  you are always free to use a coffee grinder or a small mixer-grinder jar to grind this Chammanthi.  Simply serve this Unakka Chemmeen Chammanthi along with Rice or Kanji- Rice Porridge or Pazhang Kanji/Pazhaya Sadham.  Can also mix it along with Rice, preferably with steaming hot Kerala Matta Rice/Nadan Kuthari Choru for an authentic Nadan Touch.  Or simply serve it as a condiment along with other Curries.

For more recipes from GODS OWN COUNTRY - KERALA, click here...

HOW TO MAKE UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

INGREDIENTS :

Dried Shrimps/Unakka Chemmeen - 1/2 Cup
Grated Coconut - 1/2 Cup
Dried Red Chillies - 5-6 Nos.
Shallots - 5-6 Nos.
Curry Leaves - a Sprig
Tamarind Paste - 1 Tspn
Coconut Oil - 1 Tbpsn.
Salt - To Taste

METHOD:

• Remove any impurities from the Dried Shrimps.
• Wash the dried Shrimps under running water, rinse it for about 2-3 Times.
• Drain out all the excess water and line it up on a paper towel for at least half an hour.
• Let it dry thoroughly.
• Heat Coconut Oil in a pan and reduce the flame to low.
• Roast Dry Red Chillies in it until it fluffs-up.
• Immediately add Shallots, Curry Leaves and saute until Shallots turn translucent.
• Add the dried Shrimps and fry this on a low flame until it turns crisp and into golden brown in colour.
• Add grated Coconut along with Tamarind Paste and fry it on a low flame until it turns into golden brown in colour.
• Add a dash of Salt and give a quick Stir.
• Allow the mixture to cool and then grind it into a fine paste adding very little water.
• This Unakka Chemmeen Chammanthi is a thick Chutney.
• Serve this Unakka Chemmeen Chammanthi Kanji- Rice Porridge or Pazhang Kanji/Pazhaya Sadham.
• Can also mix it along with Rice,preferably with steaming hot Kerala Matta Rice/Nadan Kuthari Choru or use it as a condiment along with other Curries.

NOTES:

• Dried Shrimps will have fine sand in it, so clean it well.
• I have used Coconut Oil to roast all the ingredients, can use any other Oil.
• Can even Dry Roast all the ingredients without Oil on a direct flame for this Chammanthi.
• Adjust the number of Dry Red Chillies to suit your spice level.
• I have used Tamarind Paste in the recipe.
• Fry all the ingredients on a low flame, until aromatic.
• Grind the Unakka Chemmeen Chammanthi adding very little water or no water into a fine paste.
• Add water while grinding, only if necessary.
• I usually grind it in a mixer grinder and roll it out into a ball as for Uruttu Chammanthi.
• This is a thick Chammanthi, adjust the consistency to suit your preference.
• Stays good for 2-3 days when stored in a refrigerator.

HEALTH BENEFITS OF COCONUT

     My Dad always sings these lines from an old Malayalam Movie -

               Nalikerathinthe Nattil Enikkoru 
               Nazhi Idangazhi Mann Undu, 
               Oru Nazhi Idangazhi Mann Undu.

     Where the lyrical says that I have a small bit of land in the Land of Coconuts and that is our Gods Own Country - Kerala.  Today is Kerala Piravi, the day the land was born. The State of Kerala was created on November 1, 1956, after Indian Independence on 15th of August 1947.
     There is also a mythological belief that Kerala was formed when Lord Parasurama(One of the incarnations of Lord Vishnu) threw his axe from Gokarnam southward across the ocean in rage. The action was done as repentance of killing the Kshatriyas, the sea receded and a narrow strip of land showed up from underneath. Henceforth Kerala is popularly called as "Gods Own Country".  Kerala is celebrating its 63rd Kerala Piravi Day this year and The President of India Ramnath Govind has recently called Kerala as the 'Global face of India.' 
      "Keralam" means "Land of Coconuts".  Coconut Tree is called as Kera in Sanskrit and Keram in Malayalam.  Keralam is also considered as a nickname for the State used by locals due to the abundance of coconut trees. So commemorating to the day and to Gods own Country - Kerala, writing about Coconuts seemed to something quite apt for the day.
     Coconut Tree is considered as 'KALPA VRIKSHA', which means, 'DIVINE TREE' which can fulfil all wishes. But in real terms, it could be termed as ' a tree which provides all that is necessary for a living'.  From the root to its leaves, each and every part of a coconut tree proves useful and is loaded with therapeutic benefits. Coconut is a versatile fruit/nut/seed.  Coconuts can be used as such, sliced, shredded or grated.  The flesh can be used to extract fresh Coconut Milk and Coconut Oil.  Even the Coconut Water within the Nut is used from Matured Coconuts and from Tender Coconuts.
          Coconuts are highly nutritious and rich in Fibre, Vitamins C, E, B1, B3, B5 and B6 and Minerals including Iron, Selenium, Sodium, Calcium, Magnesium and Phosphorous. Coconut Milk can be used as a milk substitute for people with lactose tolerance. Coconut Milk is one best Vegan choice and can be used in various recipes from curries, desserts, ice creams, smoothies, milkshakes etc., Coconut milk is higher in healthy saturated fatty acids and especially the lower fat variety and is advised to use in moderation. 
     Coconut Milk is often called 'Miracle Liquid' - because of its high nutritional content and it's great ability to fight and prevent diseases and build up the body’s immunity. Coconut milk is a liquid naturally found in mature coconuts. When a coconut is cracked open, the thin liquid which is inside the coconut is the COCONUT WATER.  But the COCONUT MILK is what you get when you blend the white coconut flesh and then strain it. Coconut Milk has loads of health benefits and innumerable culinary usage.  It enhances the taste and flavour of the dish it is added into.  Giving fresh note and slightly sweeter tinge to the dish.

    Coconut has enjoyed one of the best modern-day comeback stories. Earlier, I remember my friends asking me to avoid using Coconut Oil while cooking.  Whenever they visit home and see me using Coconut Oil they get skeptical and ask me to do so.  Maybe they were being told to avoid it at all because of it’s high saturated fat content. But recently I was awed to find that all those who asked me to avoid are using Coconut Oil in their kitchen. They have begun embracing Coconut as potential health-promoting food.


To read more about the HEALTH BENEFITS OF COCONUT MILK, Click here...

 

HEALTH BENEFITS OF COCONUT

HEALTH BENEFITS OF COCONUT

COCONUT FOR HEALTH

Strong Bones : 

     Coconut contains Calcium and Phosphorus, the two major minerals which help to strengthen the bones.

 

Treatment of Arthritis:

     Selenium an antioxidant, found in Coconut controls free radicals and thus relieves arthritis symptoms and decreases the risk of inflammation in joints.

 

Lowers Cholesterol:

     Though Coconut contains saturated fat it can reduce cholesterol levels, as it has Lauric Acid which boosts HDL (good) cholesterol. Coconut is easily broken down during digestion and metabolizes healthy fats such as omega 6, which is an essential fatty acid.

 

Source of Magnesium:

     Coconut is a rich source of Magnesium. This mineral helps to calm the nerves and maintain normal blood pressure as well as prevent nerve cells from becoming overactive. Magnesium also reduces muscle contraction and makes you feel more relaxed.

 

Aids Weight Loss:

If taken in moderation, can help to control weight. Though Coconut is rich in saturated fats (fattening agent), it is also rich in Fiber, which makes you feel full for a longer time.

 

Stronger Immune System:

     Coconut contains Lauric Acid, Antimicrobial Lipids and Capric Acid which possesses Antibacterial, Antifungal and Antiviral properties. This lauric acid is converted into a compound called Monolaurin when it enters the body, which is believed to fight the viruses and bacteria that cause Herpes, Influenza and even HIV.

 

FOR SKIN & HAIR

     Coconut Milk &Coconut Oil can be beneficial for your hair. You ask any Malayalee, they would always say that they have used Coconut Oil for their hair all through their life.  Needless to say, most of the crowd are blessed with thick & black mane. It is used in hair masks as it nourishes our hair with Proteins.

 

Nourishes the Hair:

     Coconut Milk/Coconut Oil cools the scalp and nourishes the hair by naturally moisturizing the root ends, hair follicles and stimulate hair growth.  Massage fresh Coconut Milk/Coconut Oil into your scalp for 3-5 minutes and leave it for at least 15 minutes before washing it off, which can prove beneficial in restoring dry & damaged hair.

 

Prevents Balding:

   Massaging the scalp with Coconut Milk diluted in water along with Camphor solution is believed to be a very good home remedy for balding. Massage your scalp including the bald spots with this mixture and leave it for a couple of hours. Rinse it off with warm water.

 

Helps in de-tangling the Hair:

    Apply some Coconut Milk/Coconut Oil through your hair before combing. It acts as a natural de-tangler for your hair.

 

As a Hair Conditioner:

    Coconut Milk//Coconut Oil is a great hair conditioner, use it as a leave-in conditioner. Coconut Milk/Coconut Oil provides you with longer and thicker hair and also gives an added volume to your hair without making them greasy. Rub the Coconut Milk/Coconut Oil on your hair from roots to ends and leave them or wash it off with warm water after a few hours.

 

COCONUT MILK & COCONUT OIL FOR SKIN

     Coconut Milk/Coconut Oil is rich in Vitamins A & C, Calcium, Iron and natural Proteins which contribute to smooth and radiant skin.

Moisturizer:

    Coconut Milk/Coconut Oil replaces moisture in the dehydrated skin and is a great moisturizer. Rub some Coconut Milk//Coconut Oil on your skin and leave it for 30 minutes to get absorbed. This will combat dryness and promote healthy and glowing skin. If you are using Coconut Milk, then fresh homemade Coconut Milk serves best for this purpose.

 

Treatment of Sunburns:

     Coconut Milk can be very effective in treating skin damaged by harsh sunlight. Apply a thin layer of cool Coconut Milk to the area, leave it overnight or for few hours before washing it off. It helps in easing the pain of burns and rashes and gradually lightens the darkened scars formed due to sunburns.

 

Anti-ageing Benefits:

     Applying topically and using them in your diet improves skin conditions.  Nutrients in it help to slow down the ageing process of your skin and body by maintaining flexibility and elasticity of the skin and blood vessels. Thus, it prevents wrinkles, sagging skin and age spots.

 

Treatment of Skin Ailments:

     The moisturizing properties of coconut milk can soothe the symptoms of psoriasis, dermatitis and eczema. The natural fatty acids in this milk can help treat dry and irritated skin and also help remove harmful bacterias from your skin.

 

COOKING WITH COCONUT & ITS BY-PRODUCTS

     From a part of the world where Coconut, Coconut and more Coconuts with a name so synonymous to go along KERALA - GODS OWN COUNTRY / LAND OF COCONUTS. We, Keralites/Malayalees use it as grated Coconut, Coconut Milk, Coconut Oil - it has been in our daily diet and lifestyle for ages. Coconut in grated form and as Coconut Milk is used in a variety of dishes.  Coconut Oil, on the other hand, is used for cooking and also as hair & body oil and in the preparation of medicated oils in Ayurveda. Oil prepared from the Roots of Coconut Tree proves beneficial to get rid of joint pains. Nothing new as far as we know.  With new dimensions of Virgin Coconut Oils in stores with an unimaginable price for a small bottle - make me wince a bit. But the very name 'KALPA VRIKSHA' or Divine Tree which can fulfil any wish - would have been named by wise men of the ages who lived along with 'Nature' and who has understood the basic nature and benefits of Coconuts and its products from time immemorial.
     You can find loads of recipes prepared with Coconut in Kerala Cuisine, as Coconuts are found in abundance in the area.  Most of the South Indian, East India and the Coastal States of India also use Coconut/Coconut Milk in their dishes. Even South East Asian Cuisine has loads of dishes with Coconuts & Coconut Milk.

For a variety of dishes with Coconut, Coconut Milk & Coconut Oil - RECIPES WITH COCONUT, Click here....

 
Coconut is a versatile ingredient, that it can be used to prepare:

• Simple Chutneys or in Soups & in Curries, 
• A variety of Rice Dishes like Coconut Rice, Biriyani, Pulao, Nasi Lemak, Nasi Kuning, etc., can be prepared using Coconut/Coconut Milk as one ingredient.
• Healthy recipes like Paal Kanji/Rice Porridge with Coconut Milk & mild Desserts/Porridges called Bubur can be prepared with Coconut Milk.
• Coconuts can be used in making Pancakes or Dosas like Ilaneer Dosa, which is prepared with batter ground along with Rice & Tender Coconut Shavings in it.
• Appam/Vellayappam is one Indian pancake prepared with Coconut/Coconut Milk as one ingredient.
• Grated Coconut or Coconut Shavings can be used a garnish.
• Coconut Water from both Tender & Matured Coconut is considered to be an energy-boosting drink. For a wonderful energizing drink prepared with Tender Coconut - Ilanner Nannari  Sarbath, Click here...
• Coconuts & Coconut Milk can be used to prepare Desserts, Puddings, Sweets, Kuihs, Drinks etc.,
• It can be converted into fancy Pina Colada, Cakes, Cookies, Ice Creams etc.,
• Coconut Liquors like Toddy(Kallu) & Feni are local hooches from Kerala & Goa.
• Coconuts are also converted in Coconut Vinegar, Coconut Sugar etc.,

______________________________________________________________

*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.