Ani’s Kids Recipe,South Indian samayal & Tips!

Just to share with you…………

After a very long time (almost a year and a half after) I am positng this recipe. Birth of this recipe has a secret behind it. Two days before Dilwali I wanted to make some varieties of sweet for my husband. Coconut burfi is one among his favourities. For his Birthday I made this in a traditional way and it came out really good. After that I saw somewhere that coconut burfi can be made easily with the dry coconut from Indian store . So I thought of making coconut burfi using dry coconut. With that process I ended up with real good coconut ladoo instead of burfi.

Ingredients
Dry coconut powder   : 14 oz packet
Sweetened Condensed Milk : 14 oz can
Cardamom powder   : a pinch

Preparation:
1. Place a thick bottom kadai in stove.Kadai must be thick otherwise coconut will get burnt easily. you can use Indian pressure pans if you don’t have thick kadai.

2. Add the dry coconut and roast it well till nice aroma comes out.May be in a low flame for about 5-10 mins.

2. Add two cups of sugar to the coconut and mix well. ( I used the rice cup given along with rice cooker).

3. Add the condensed milk into it  and mix well. All these should be done in slow flame otherwise cocount will be burnt.

4. Add cardamom powder to it and keep mixing for another 5-10 mins. Once everthing is mixed well and if yiou feel you can make nice balls out of it turn off the stove.

5. Cool it for sometime when it is warm enough to be handled then start making ladoos by pressing the mixture very well. This will yield you 30-35 ladoo’s of normal size.

Tips:
To make this rich you can add roasted cashews or anynuts before turning of the stove.

This is very quick but very rich sweet which needs minimal effort/work and can be done in 10-15 mins.

Just to share with you…..

This  coconut-mutton varuval is a hybrid my other two Mutton Recipes(Kara kari varuval and kari varuval). This  recipe is made cooking coconut pieces and mutton together so when you eat that mutton piece you feel a diferent taste. This is my daughter’s favourite recipe. This is so simple and yummy .  Special about this varuval is hotness  from Green chilli and sweetness from coconut are blended well in mutton pieces since wepressure cook  all these together.

  Coconut Mutton Varuval Main ingredients

Coconut goat Varuval

Ingredients

1. Mutton (goatmeat)        - 1/2kg
2. Fresh  coconut pieces – one handfull (make1/4 of one side of coconut into pieces)
3. Chilli powder                   – 1/4 tsp
4. Corriander powder       – 2tsp
5. Turmeric Powder         -  1/4  tsp
6. salt                                      - as needed
7. Medium size onion       -  1 (chopped)
8. smallsize Tomato          -  2 (chopped)
9. Green chilli                      -  5 ( deponding on how much spicy u want)

For Tempering

1. Pattai (cinnamon) -1
2. Kirambu(cloves)   - 3
3. oil
4. Curry and corriander leaves

Preparation

1. Clean the mutton pieces. Put the cleaned goat (mutton/ Kari) pieces in pressure cooker. Add coconut pieces, chopped green chilli, turmericpowder a pinch,  1/2 glass water   and  pressure cook for 6 or more whistles.
2. Heat the pan.  Add 2tsp ofoil. Heat it and then add pattai and cloves. Add curry leaves.
3. Now add the onion and tomato and fry well.
4. Add chillipowder,coriander powder,turmericpowder and fry well until everything is mixed and blended well.
5. Now add content from pressure cooker and let it cook until all the water is evaporated and the curry  becomes thick.
6. Garnish with corriander leaves.

TIPS

Don’t add too much of water while  cooking mutton because while frying in  tava it will take too much time.

Just to share with you……….

Rice is an important constituent of Tamil cuisine, there are a variety of rice preparations, and food items of rice are available for all the meals of the day.Coconut rice is good in taste.If garnished with roasted Cashewnut it gives Rich look.In Tamil nadu for VALAIKAPPU (baby shower) people prepare many variety rices.The very common are Lemon rice,Tamarind rice and coconut rice.

Ingredients

1. Rice-1cup
2. Grated Coconut-1cup
3. Channa dhal and Urudal – 1 tsp each
4. Mustard – 1tsp
5. Onion- 1
6. Green Chilli – 5
7. Oil – 1 tbsp salt
8.Curry leaves as needed

For Garnish

Handful cashewnuts  fried in ghee and little cilantro leaves.

Preparation

1. Cook rice and allow it to cool.
2. In a pan pour oil and saute mustard.
3. After the mustard gets split add curry leaves and dals and fry it will till dals become brown
4. Add chopped onion and chilli fry for few mins.Then add the grated coconut and fry for 5 mins.
5. Add cooked rice and leave in low flame for 5 minutes.
6. For richness finally garnish with cashewnuts or dry roasted peanuts and corriander leaves

Just to share with you….

In south India especially Tamil Nadu we can say breakfast is not a proper breakfast without idli /dosa and coconut chutney.This mild chutney is the perfect companion for idlis ,dosas and uttapams.Coconut chutney is an example of how good a raw food can taste when prepared with right ingredients.It is easy to prepare.tase is also very good.

COCONUT CHUTNEY

Ingredients

1. Fresh Coconut -4 tsp (grated)

2. Green Chillies – 2

3. garlic 1 – piece (optional)

4. Pottu kadalai – 2 tsp5. Salt as per taste

For seasoning

1. oil – 1 tsp

2. Mustard seeds – 1 tsp

3. curry leaf – 1 sprig

Preparation

1.Grind all the Ingredients: (except those for seasoning) together.

2.Blend the mixture until it forms a coarse paste. Transfer it to a bowl.

3.Heat the oil and when it is hot, add the mustard seeds When the seeds start spluttering, add the curry leaves.

4.Quicky stir the mustard seed mixture into the pureed coconut mixture.