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Found 7 results

  1. pennews

    Navaratri sweets

    1. Coconut Barfi Prep time: 10 mins Cooking time: 10 mins 2 cups grated coconut 2 cups sugar 2 tbps ghee ½ cup milk ½ tsp vanilla essence or powdered cardamom A few fried raisins Mix all the ingredients except raisins in a heavy bottomed pan and keep on stirring on full flame. After few minutes the mixture will thicken and begin to leave the sides of the pan. Quickly transfer into an greased plate and spread the mixture. Allow to cool. Cut into squares and press raisins onto each barfi square. Ensure that you cut the squares while mixture is still warm so that they cut easily. 2. Seven Cup Delight Prep time: 5 mins Cooking time: 10-12 minutes 1 cup gram flour (Besan) 1 cup ghee 3 cups sugar 1 cup milk 1 cup grated coconut Mix all the ingredients together in a heavy bottomed pan and place on fire. Stir well and allow thickening. When the mixture leaves the sides of the pan, switch off flame and pour in to a greased plate. When partially cooled cut into diamond shape by drawing oblique lines using a sharp knife. P.S.This simple sweetmeat keeps well in an airtight container for many days. 3.Til Laddu Prep time 15 minutes Cooking time: 10 mins 1 cup black sesame seeds (til seeds) 1 cup roasted peanuts 1 cup jaggery pieces 1 cup grated coconut Dry roast the sesame seeds in a pan till they pop. Transfer all ingredients into a mixie jar including the roasted sesame. Grind well. Transfer the ground mixture into a plate. Grease palms with oil or ghee and roll mixture into small balls [approx the size of a gooseberry/amla]. Cool and store. more on http://www.pennews.net/news/2651/Navaratri+Sweets
  2. COCONUT CRUSH
  3. Coconut Paratha is a delicious flatbread recipe. Sweet Kobbari Paratha is stuffed with a rich and delicious mix of coconut, sugar, elaichi powder and nuts.
  4. Jhinge Narkol or Ridge Gourd with Coconut is a vibrant dish, full of the flavours of Bengal. Beerakaya kobbari is a subtly-spiced and refreshing summer dish.
  5. susruta

    Lokopakara and Manasolassa

    None of the recipes in the Lokapakara or Manasolassa call for coconut as an ingredient, dry or in a sauce (except for coconut water). Both works were written in northern Karnataka. What is the reason for the absence of coconut? Do coconuts not grow in that region, or is there some other reson?
  6. i have read there are various methods used to make coconut oil. which method do you feel is the most authentic method? how to determine what is a good quality coconut oil? how should it taste? smell? look? etc? can anyone recommend a good quality product from which place?
  7. [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Lot-of-Pitha.jpg[/img] [b]Pitha or Pithe in Bengali[/b] is a specialty dish prepared mostly in eastern India on occasion of festivals (e.g. sankranti). It’s basically a container filled with varieties of stuffings. The container is made with rice flour batter and the stuffings can be dal, poppy seeds, coconut and various other ingredients. You can prepare this for whole meal (lunch/dinner) or snacks or even dessert (sweeter version). Again Pitha can be prepared by frying or baking or steamed. Pitha Recipes have a common structure varying slightly in stuffings and preparation method and thus you can have (creative) multiple combinations. One thing for sure, the preparation take quite sometime and hence needs prior planning. I will cover posto (poppy seed) pitha, dal pitha and milk pitha (dessert) here. Let me start with [b]milk pitha[/b]. [b]Ingredients[/b][list] [*]400 gm crushed nariyal (coconut) [*]1 liter of milk [*]8-10 tablespoon of sugar [*]1/2 liter of water [*]200gm govind bhog rice powder [/list] Preparation Time: 30 min Cooking Time: 40 min Serves: 6 [b]How to make Dhudh (Milk) Pitha (suitable for dessert)[/b] 1. Take 400 gm crushed nariyal (coconut) available at market (or crush it using the special peeler tool directly from the coconut shell) and mix it with 1 cup of milk and keep aside. 2. Take a non-stick frying pan heat for 1 min, then put the crushed coconut mixture (step 1) and 8-10 tablespoon of sugar mix it well. Cook till sugar releases water from the coconut. Coconut mixture is ready for pitha stuffing. 3. In a non stick frying pan put 1/2 litre of water and heat for 3-4 mins, then put 200gm govind bhog rice powder into the pan and mix it well. Swith off the gas and put the rice mixture in a bowl and mix it well to make a dough with hand till it become smooth like chapati dough. 4. Shape the dough into small size ball and with each ball press it in the middle (dough) and put the coconut mixture (step 2). Close it tightly and press the edges lightly with hand. [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Pitha-Boil.jpg[/img] 5. In a big vessel put 3/4th of water and bring it boil. Put the pitha (step 4) into the water, after few mins pitha will float on water and cook for 4-5 mins or till it is fully cooked check it with fork. Take out the pitha from water. [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Nariyal-Pitha.jpg[/img] [b]Note[/b]: You can simply serve this pitha (also called coconut pitha). 6. In another bowl put 1 litre of milk and bring it to boil till the milk become medium thick. Then put 8-10 tablespoon of sugar and cook for another 8-10 mins. 7. Put the pitha (step 5) into the milk and mix well. [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Milk-Pitha-whole.jpg[/img] [b]Dhudh (Milk) Pitha[/b] is ready to serve hot/cold as a desert. [b]Posto (Poppy Seed) Pitha[/b][b]Ingredients[/b][list] [*]200gm of posto (poppy seeds) [*]4 dry red chili [*]6 garlic clove [*]1/2 litre of water [*]200gm govind bhog rice powder [*]salt to taste [/list] Preparation Time: 20 min Cooking Time: 40 min Serves: 4 [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Poppy-seed-pitha.jpg[/img] [b]How to make Posto (poppy seed) Pitha[/b] 1. In a mixer grinder put 200gm of posto (poppy seed) and blend it for 1 mins till it becomes smooth (not absolutely smooth, but smooth enough to make a course paste), do not add water into the posto. 2. When posto become smooth then add 4 dry red chili, 6 garlic clove, add little by little water and blend all the ingredients, mixture must be coarse. At last add salt to taste and mix it with posto mixture. 3. In a non stick frying pan put 1/2 litre of water and heat for 3-4 mins, then put 200gm govind bhog rice powder into the pan and mix it well. Swith off the gas and put the rice mixture in a bowl and mix it well with hand till it become smooth like chapati dough. 4. Break the dough into small size ball and with each ball press it in the middle of the ball (dough) make a space and put the posto mixture (step 2) into it. Close it tightly and press the edges lightly with hand. 5. In a big vessel put 3/4th of water and bring it boil. Put the pitha (step 4) into the water, after few mins pitha will float on water and cook for 4-5 mins or till it is fully cooked check it with fork. Take out the pitha from water. [b]Posto Pitha[/b] is ready to serve hot with coriander chutney. [b]Dal Pitha[/b] [b]Ingredients[/b][list] [*]250gm chana dal [*]4-5 dry red chili [*]200gm govind bhog rice powder [*]1/2 litre of water [*]salt to taste [/list] Preparation Time: 25 min Cooking Time: 40 min Serves: 4 [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Dal-Pitha-closeup.jpg[/img] [b]How to make dal pitha[/b] 1. Take 250gm chana dal soak it over night in enough water. 2. Drain the water form chana dal and put it in mixer grinder with salt to taste and 4-5 dry red chili with very little water and make a course paste. Add more water if required. 3. In a non stick frying pan put 1/2 litre of water and heat for 3-4 mins, then put 200gm govind bhog rice powder into the pan and mix it well. Swith off the gas and put the rice mixture in a bowl and mix it well with hand till it become smooth like chapati dough. 4. Break the dough into small size ball and with each ball press it in the middle of the ball (dough) make a space and put the dal mixture (step 2) into it. Press the edges lightly with hand but do not completely close the edges (see the illustration). 5. In a big vessel put 3/4th of water and bring it boil. Put the pitha (step 4) into the water, after few mins pitha will float on water and cook for 4-5 mins or till it is fully cooked check it with fork. Take out the pitha from water. [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Dal-Pitha.jpg[/img] [b]Dal Pitha[/b] is ready to serve hot with coriander chutney.
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