Coconut Pepper Chicken

Ingredients

1.Chicken - 1whole chicken(cut into bite size pieces)

2.Onion - 1 big

3.Tomato - 3

4.Red chilli powder - 1tsp

5.Coriander Powder - 1/2tsp

6.Pepper  - 10-13 pepper corns(crushed)

7.Salt - to taste

8.Turmeric powder -1/2tsp

9.Lemon - 1big size

10.Ginger Garlic paste - 1tbsp

11.Oil - 2tbsp

12.Fresh Coconut - 1/4cup(grated)(Blend into paste with little water)

Method

1.Marinate chicken with lemon juice,ginger garlic paste,turmeric powder,red chilli powder an coconut paste for 30 minutes.
2.Heat oil in a vessel.Add Onions and fry for 3mts.
3.Add chopped tomatoes and cook till the toamtoes becomes mushy.
4.Add the marinated chicken and cook in high flame for 3-4mts.
5.Add coriander powder and mix well.Reduce flame to medium hi and cook till the chicken is completely cooked.Add crushed pepper and mix well.
6.Cook in high flame for 2mts and turn off the stove.
7.Serve with rice or roti.

Coconut Laddoo-------Kobbari Ladoo

Ingredients

Makes 28balls

1.Dessicated coconut - 3cups

2.Condensed milk - 1tin

3.Cardamom Powder - 1/2tsp

4.Ghee - 1tbsp

5.Sweetened coconut flakes - For rolling

Ingredients

1.Heat heavy bottom pan.Add ghee,once the ghee gets melted add dessicated coconut,condensed milk and mix well in medium flame.

2.Keep stirring until it becomes a mass.Keep this aside and cool it.

3.Make into balls and roll into coconut flakes.Store into air tight container.

Pineapple Mango smoothie

Ingredients

1.Pineapple pieces - 2cups
2.Mango(chopped) - 1cup
3.sugar - 1/2tbsp
4.Jaggery(powdered) - 1tbsp




5.Honey -1tbsp
6.Sweetened coconut - 1/4cup
7.Milk - 1cup
8.Curd - 1/2 cup
9.Walnuts(crushed),sweetened coconut - for garnishing


Method
Blend all the above ingredients in a juicer and transfer the smoothie into a chilled glass.Garnish with walnuts,coconut and serve. 
Notes
Adjust the sweetness if you want more or less.

Kobbari vundalu

Ingredients

1.Shredded fresh coconut - 2 cups

2.Grated jaggery - 2cups

3.Cardamom powder - 1/2 tsp

Method

1.In a deep bottomed non stick pan combine shredded coconut,jaggery  and cook in medium  flame till the jaggery melts.

2.Once the jaggery starts melting keep stirring to avoid any burning until the coconut and jaggery mixture leaves the sides and make into thick lump.

3.Once the mixture starts thickening turn off the flame and add cardamom powder.Mix well and transfer it to the bowl .

4.Fill cold water in a small bowl and keep this a side.Dip the hand in water and take 1tbsp coconut mixture into you hand.Make into smooth balls.Repeat the same process for the rest of the mixture.

Notes

The coconut mixture should be hot to make balls.If it cools down you cannot make into balls and it turns into burfi.

Coconut milk Chicken curry

 

Ingredients

1.Chicken - 1whole(cut into bite size pieces)

2.Onion - 1(chopped)

3.Tomato - 2 medium(chopped)

4.Poppy seeds - 1tbsp

5.almonds slices - 2tsp

6.Milk - 2tbsp

7.Coconut milk - 2cups

8.Oil - 4tbsp

9.Red chilli powder - 2tsp

10.Coriander powder - 1 1/2tsp

11.Jeera powder - 1/2 tsp

12.Ginger garlic paste - 2tsp

13.Turmeric powder - 1tsp

14.Salt - to taste

 

Method

1.Marinate chicken with gingergarlic paste,salt,red chilli powder and turmeric powder for 20mts.

2.Soak poppy seeds in milk for 20mts and make a paste with almonds.Keep it aside.

3.In a pan add oil and heat it.Add chopped onions and fry for 2mts.Add tomatoes to this and fry till it becomes soft.

4.Add marinated chicken and cook in high flame for 2mts.Add turmeric powder,coriander powder,jeera powder and cook in medium high flame for 5mts.

5.Add coconut milk ,poppy seeds and almond paste to the chicken.Cook in medium flame for 20mts till chicken becomes soft and gravy becomes thick.

 6.Serve with rice or roti.

Coconut Cilantro chutney

Ingredients
1.Coconut (fresh) - 1cup
2.Cilantro/coriander leaves - 1/2 bunch
3.Roasted channa dhal/dalia - 1/4cup
4.Green chillies - 6
5.salt - to taste
6.Garlic - 3
7.Jeera - 1/2 tsp
8.Oil - 2tsp
9.Tamarind paste - 1tsp
Pesarattu with ginger pickle and cilantro coconut dalia chutney

For seasoning
1.Oil - 1tsp
2.Jeera - 1/8 tsp
3.Mustard seeds - 1/8tsp
4.Red chilli - 1
5.Curry leaves - 5

Method
1.Heat oil in a pan.Add green chillies and fry for 2mts in medium flame.Transfer it another plate.
2.In the same pan add chopped coconut and fry in medium flame for 4mts and keep it in a plate.
3.Add chopped cilantro and fry till the raw smell disappears (approx 4mts) in medium flame.
Keep them aside and cool.
4.Blend all the ingredients including jeera,dalia,coconut,green chillies,tamarind paste and salt and grind into smooth chutney by adding water.
5.Heat oil in a pan.Ad mustard seeds,after 30 secs add jeera,red chilli,curry leaves and mix this seasoning to the chutney.
6.Serve with dosa or idli

Soft idlis with tomato coconut chutney

Soft Idlis

Ingredients
1.Idli rice - 3cups
2.Urad dhal - 1/2 cup
3.Methi seeds - 1/2 tsp
4.Salt - to taste

Method:
1.Soak urad dhal ,idli rice, methi seeds in water for 4hrs.
2.Grind the dhal and rice mixture in wet grinder until it becomes soft by adding water.Add little by little water when needed .
3. The more you grind the more the idlis are softer.when the batter becomes light and fluffy transfer it to a big container for fermenting.
3.Mix salt to the batter and ferment over night or until it doubles the size.The batter will be fluffy when it ferments well.
4.Mix well the batter again.Grease the idli plate with ghee and add a spoon full of batter.
5.Add water to the bottom of the pressure cook.Arrange the plates and pressure cook with out whistle in high flame for 8mts and in medium flame for 10 mts.Turn off the stove.

6.Serve hot with idli podi or choice of your chutney.

Tomato Coconut chutney

Ingredients
1.Tomatoes - 3(medium)
2.Fresh Coconut(grated or pieces) - 3/4th cup
3.Red chillies/Green chillies
4.Salt - to taste
5.Oil - 3tsp
6.Jeera - 1/2tsp

For seasoning
1.Oil - 1tsp
2.Mustard seeds - 1/2tsp
3.Jeera - 1/2tsp
4.Curry leaves - 6
5.Hing - pinch


Method:
1.Heat 1 tsp oil in pan.Fry the red chillies/green chillies for a mt.Transfer it to the plate.
2. Add the chopped /grated coconut and fry for 2mts.Keep them a side .
3. In the same pan add remaining oil and fry tomatoes in high flame until the tomatoes becomes cook.
4.Grind the green chillies,coconut,tomatoes and jeera by adding little water.
5.Heat pan.Add oil under seasoning section.Add mustard seeds,when it starts spluttering add jeera,curry leaves and hing. Mix well in the chutney.