Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts
Butter Beans Coconut Pulao
Saturday, May 10, 2014
Pulao or biryani, i dont mind eating them anytime of the day, yes i love it that much. Pulao goes for a quick preparation when compared to biryani.Vegetable or beans anything works wonder in pulao and i love to add both vegetables and beans together in pulao just to feed my kids easily as they love pulao or biryanis very much. This wonderful one pot meal suits pectly even for a sunday lunch and tastes more delicious when served along with spicy chicken curry or paneer based curry.
Today am here with an another quick,nutritious and flavourful pulao i prepared with butterbeans and with a spiced coconut milk. This pulao may sounds almost like ghee rice or coconut pulao but the addition of butterbeans make it more interesting. I didnt add any veggies but still you can add vegetables like green peas,carrot and beans. If you dont like butterbeans, just replace it with paneer cubes.Its 2nd sunday of the month and since i belong to a group of friends who blogs on sunday for the event Lets Brunch On Sundays am posting this incredible,aromatic and nutritious one pot meal today. Do you know the main motto of this event is to blog on sundays since most of the bloggers couldnt able to feed their blog babies during weekdays coz of their busy schedules, so myself and Veena both planned to create an event to cook and post a dish which goes under Sunday brunch,lunch or dinner.Sending MLLA 64 guest hosted by Lourdes Princy, event by Lisa and Susan.
2cups Basmati rice (washed and soaked for half an hour)
2nos Onions (sliced thinly)
6nos Garlic cloves
1cup Cooked butter beans or else as more as you desire
2nos Whole spices (bayleaves,cloves,cinnamon sticks,cardamoms)
Oil
Chopped mint leaves
To grind:
1/2cup Mint leaves
1cup Grated coconut
6nos Green chillies (more or less as u desire)
Grind the mint leaves,coconut and green chillies as fine paste.
Squeeze out the spiced coconut milk and add more water to make 4cups of coconut milk and keep aside.
Heat enough oil in a pressure cooker,fry the whole spices until they turns brown.
Add the garlic cloves, fry until they turns slightly brown, then add the sliced onions and saute until the onions turns transculent.
Now add the rice and saute for few minutes.
Finally add the cooked butter beans, give a stir.
Now add the spiced coconut milk,salt to the rice, cook everything in simmer with lid closed until the rice gets well cooked.
Add the chopped mint leaves, toss the pulao gently
Serve with raitas.
); Today am here with an another quick,nutritious and flavourful pulao i prepared with butterbeans and with a spiced coconut milk. This pulao may sounds almost like ghee rice or coconut pulao but the addition of butterbeans make it more interesting. I didnt add any veggies but still you can add vegetables like green peas,carrot and beans. If you dont like butterbeans, just replace it with paneer cubes.Its 2nd sunday of the month and since i belong to a group of friends who blogs on sunday for the event Lets Brunch On Sundays am posting this incredible,aromatic and nutritious one pot meal today. Do you know the main motto of this event is to blog on sundays since most of the bloggers couldnt able to feed their blog babies during weekdays coz of their busy schedules, so myself and Veena both planned to create an event to cook and post a dish which goes under Sunday brunch,lunch or dinner.Sending MLLA 64 guest hosted by Lourdes Princy, event by Lisa and Susan.
2cups Basmati rice (washed and soaked for half an hour)
2nos Onions (sliced thinly)
6nos Garlic cloves
1cup Cooked butter beans or else as more as you desire
2nos Whole spices (bayleaves,cloves,cinnamon sticks,cardamoms)
Oil
Chopped mint leaves
To grind:
1/2cup Mint leaves
1cup Grated coconut
6nos Green chillies (more or less as u desire)
Grind the mint leaves,coconut and green chillies as fine paste.
Squeeze out the spiced coconut milk and add more water to make 4cups of coconut milk and keep aside.
Heat enough oil in a pressure cooker,fry the whole spices until they turns brown.
Add the garlic cloves, fry until they turns slightly brown, then add the sliced onions and saute until the onions turns transculent.
Now add the rice and saute for few minutes.
Finally add the cooked butter beans, give a stir.
Now add the spiced coconut milk,salt to the rice, cook everything in simmer with lid closed until the rice gets well cooked.
Add the chopped mint leaves, toss the pulao gently
Serve with raitas.
Chocolate Coconut Burfi
Coconut burfi aka Indian style coconut candies are my all time favourite. This weekend we had a rainy sunday, suddenly my sweet tooth started craving for some sweets, immediately i started making some coconut burfis. My mom makes wonderful burfis, she goes always for some roasted rava along with freshly grated coconut for making her coconut burfis. Adding rava will gives a fabulous texture while having this burfis.But for a change, i skipped both freshly grated coconut and roasted rava in this burfi and tried adding chocolate chunks along with dessicated coconut to make this fusion chocolate coconut burfi.
As i told earlier, since am running this weeks blogging marathon as Indian dishes with chocolate as theme am posting this droolworthy chocolate coconut burfi for my todays post.Trust me, these chocolate burfis are just amazing and am sure that you wont stop yourself having them if you make this chocolate coconut burfis at home. They are just addictive and you wont hesitate a second to munch them without any guilt. Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.
1cup Dessicated coconut
100grms Chocolate chunks
1cup Sugar
1/2tsp Cardamom powder
2tbsp Ghee
Heat the ghee in a heavy bottomed pan, roast the dessicated coconut in low flame.
Transfer the roasted dessicated coconut to a plate and let them cool.
In the same pan, take sugar cover it with enough water and bring it to boil,cook until it reaches one string constitency.
Add immediately the chocolate chunks,roasted coconut,cardamom powder and cook in simmer until the mixture gets off the vessel.
Pour the burfi to a greased plate and let it cool completely.
Slice the burfi as you desire and enjoy.
As i told earlier, since am running this weeks blogging marathon as Indian dishes with chocolate as theme am posting this droolworthy chocolate coconut burfi for my todays post.Trust me, these chocolate burfis are just amazing and am sure that you wont stop yourself having them if you make this chocolate coconut burfis at home. They are just addictive and you wont hesitate a second to munch them without any guilt. Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.
1cup Dessicated coconut
100grms Chocolate chunks
1cup Sugar
1/2tsp Cardamom powder
2tbsp Ghee
Heat the ghee in a heavy bottomed pan, roast the dessicated coconut in low flame.
Transfer the roasted dessicated coconut to a plate and let them cool.
In the same pan, take sugar cover it with enough water and bring it to boil,cook until it reaches one string constitency.
Add immediately the chocolate chunks,roasted coconut,cardamom powder and cook in simmer until the mixture gets off the vessel.
Pour the burfi to a greased plate and let it cool completely.
Slice the burfi as you desire and enjoy.
Baath Cake Goan Semolina Coconut Cake My Guest Post for Priya
Friday, May 2, 2014
Guest posting, love the friendship behind this. This baath cake is my 8th guest post i prepared specially for one of my blogger buddy aka one of my virtual sister Priya of Cook Like Priya.
Christmas is one of the festival we never failed to celebrate here, the chilled weather of december gives a wonderful festive mood and every year we wait eagerly for this festival.
When Priya asked me something christmassy, initially i want to make a christmas special bread from Europe. Finally after many hesitation,i went for an Indian christmas cake.I usually bake the famous plum cake,somehow i dont want to reproduce the same for this guest post. I know Goan makes many traditional christmas special bakes every year and Baath cake is among them.
Coming to this Baath cake,this cake is prepared with freshly grated coconut and semolina, with less butter this cake goes for an easy breezy preparation. With a wonderful texture,this cake tastes fabulous and melt in mouth.Goans prepared this cake traditionally in clay oven for every christmas and definitely this cake have its own place in every home during christmas.
Even blogging is a virtual world, am blessed to get a decent number of wonderful friends.I can say that Priya R of Cook Like Priya is one among them, she is a very friendly food blogger, fabulous photographer. I started chitchatting with her after we joined a monthly baking event.She shares wonderful traditional dishes to mindblowing bakes with her own touch,eventhough i have numerous favourites in her space my recent favourite post of her is this Choco Beet Cake.
3 nos Eggs
1 cup Semolina (fine quality)
2 cups Grated fresh coconut
1+1/2 cups Sugar
3 tbsp All purpose flour
1 tbsp Corn flour
1/2 tsp Salt
2 tsp Baking powder
3 tbsp Butter (room temperature)
1 tbsp Vanilla essence
1/2 cup Warm water
Few dry fruits
Beat the eggs till they turns fluffy and add the butter to it,beat again for few minutes.
Grind the grated coconut with warm water to make a thick coarse paste.
In an another bowl, take the semolina,all purpose flour,baking powder,cornflour,salt and sugar and mix well.
Now add the grounded coarse coconut paste,beaten eggs gradually to the dry ingredients.Mix everything well with a spatula.
Cover it and keep the above mixture for 8 hours in room temperature (if the climate is chilled) or over night for best results.
If the climate is hot, cover this cake batter and keep in fridge for 8 hours or overnight, remove an hour earlier to bring it at room temperature before baking. Finally add the vanilla essence and give a stir.
Preheat the oven to 170C. Transfer the cake batter to a well greased round or square mold. Top it with dry fruits. Bake for 30-35 minutes until a skewer inserted comes out clean.
Your Baath Cake is ready.
Check Priyas space for my guest post
3 nos Eggs
1 cup Semolina (fine quality)
2 cups Grated fresh coconut
1+1/2 cups Sugar
3 tbsp All purpose flour
1 tbsp Corn flour
1/2 tsp Salt
2 tsp Baking powder
3 tbsp Butter (room temperature)
1 tbsp Vanilla essence
1/2 cup Warm water
Few dry fruits
Beat the eggs till they turns fluffy and add the butter to it,beat again for few minutes.
Grind the grated coconut with warm water to make a thick coarse paste.
In an another bowl, take the semolina,all purpose flour,baking powder,cornflour,salt and sugar and mix well.
Now add the grounded coarse coconut paste,beaten eggs gradually to the dry ingredients.Mix everything well with a spatula.
Cover it and keep the above mixture for 8 hours in room temperature (if the climate is chilled) or over night for best results.
If the climate is hot, cover this cake batter and keep in fridge for 8 hours or overnight, remove an hour earlier to bring it at room temperature before baking. Finally add the vanilla essence and give a stir.
Preheat the oven to 170C. Transfer the cake batter to a well greased round or square mold. Top it with dry fruits. Bake for 30-35 minutes until a skewer inserted comes out clean.
Your Baath Cake is ready.
Check Priyas space for my guest post
If you want something different for your christmas celebration this year, dont hesitate a second to give a try to this fabulous cake.
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