Tag: COCONUT

COCONUT MAWA LADOO

INGREDIENTS FOR 8-10 LADOOS

1.5 CUPS FRESH KHOYA OR MAWA

2 CUPS FRESHLY GRATED WHITE MEAT OF COCONUT

3 TBSPNS GHEE

1 CUP CONDENSED MILK

1 TEASPOON POWDERED NUTMEG OR SEEDS OF GREEN CARDAMOM

15-20 STRANDS OF SAFFRON SOAKED IN 2 TABLESPOONS OF HOT MILK

 

METHOD:

Toast the coconut in a dry non stick skillet about 4-5 minutes. Dont brown, just dry the coconut out a bit. Reserve. Crumble the khoya or mawa and saute on a low flame with ghee until bubbly and soft. Add condensed milk and stir well. Add powdered spices and saffron with milk and stir again. Add coconut and stir until mixture comes together. Stir until bubbly. Taste for sugar and spice levels and adjust to taste. Switch off flame and let mixture cool 10 minutes. While it is still warm divide into 8 equal parts and roll each into a ball. Cool completely and keep refrigerated in an air tight container for 48 hours.

 

AMBADA AND COCONUT CHUTNEY-HOG PLUM AND COCONUT CHUTNEY

AMBADA ARE HOG PLUMS AND USED AS A SOURING AGENT ESPECIALLY ON THE WESTERN COASTLINE OF INDIA.

INGREDIENTS FOR 1.25 CUPS CHUTNEY

1.5 CUPS GRATED FRESH WHITE MEAT OF COCONUT.

1 RAW GREEN HOG PLUM OR AMBADA, PEELED

1-2 INDIAN GREEN CHILLIES (OR TO TASTE)

FOR TEMPERING

5 SMALL YOUNG GREEN CURRY LEAVES

1/2 TEASPOON BLACK MUSTARD SEEDS

PINCH ASAFETIDA

METHOD

THE LIME SIZED AMBADA HAS A GREEN SKIN THAT SHOULD BE PEELED TO REVEAL A HARD WHITE FRUIT. IF ITS VERY RAW THE SEEDS INSIDE WILL BE RELATIVELY INSEPARABLE FROM THE PULP. USE HALVE THIS FRUIT AND GRATE COARSELY. ADD MORE TO TASTE.

GRIND THE GREEN CHILLI COCONUT AND AMBADA TO A SMOOTH PASTE. ADD A LITTLE WATER TO FACILITATE GRINDING. ADD SALT TO TASTE AND MORE AMBADA IF YOU WANT IT MORE SOUR.

HEAT OIL ON HIGH HEAT. ADD MUSTARD SEEDS AND COOK 30 SECONDS. ADD CURRY LEAVES AND ASAFETIDA AND REMOVE FROM FLAM. COOL AND POUR OVER CHUTNEY. STIR WELL.

TASTE AGAIN AND ADJUST FOR SALT. SERVE WITH BATATA WADAS, PURIS, DOSAS AND IDLIS.