Sweet Coconut Semolina/Suji Recipe

Ingredients
 roasted semolina - 1 cup
jaggery - 1 cup
paste of 1/4 coconut
cardamom powder - 1 tsp
a pinch of nutmeg powder
saffron color
few nuts and raisins

Method
In a bowl add semolina and jaggery.  Make a paste of coconut by adding little water and add it to semolina. Mix it well and let it rest for half an hour.
Heat butter in a pan and add  chopped nuts and raisins. Fry till raisin puffs up. Add semolina mixture to it, mix well. cover and let it cook till done. Keep stirring in between. When done, add a pinch of nutmeg powder and saffron color. Serve hot.

Green Peas Tikki

Ingredients
for the stuffing
Green peas boiled - 150 gm
freshly grated coconut - 2 to 3 tbl.sp
green chilli chopped as per taste
ginger garlic paste - 1 tsp
chaat masala - 1 tsp
chopped corriander leaves
salt as per taste
juice of half lemon

chickpeas flour /besan - 3 tbl.sp
yoghurt - 1 tbl.sp
red chilli powder - 1 tsp
cumin seed - 1 tsp
salt as per taste

Method
Heat oil in a pan and add green chilli and saute for few seconds then add ginger garlic paste and again saute for few seconds.
Add freshly grated coconut, green peas boiled, chaat masala, salt and juice of half lemon. Cook till it becomes dry. Mash green peas while cooking. leave it aside to cool.

In another bowl take besan flour, yoghurt, red chilli powder, cumin seed and salt and make a stiff dough. Keep aside for few minutes.

With the help of rolling pin roll small rotis and put one spoon of the stuffing and cover it and make it flat. Deep fry in hot oil and serve hot with ketchup.

Coconut Ginger Chutney ( South Indian Chutney)

Ingredients
coconut - 1/2
green chillies - 2
one small piece of ginger
salt as per taste

for tampering
mustard seed - 1 tsp
few curry leaves
red chilli - 1

Method
Make a paste of coconut, green chillies, ginger and salt and temper it with mustard seed, curry leaves and red chilli. Serve hot with dosa or idli.

Coconut Halwa

Ingredients

Thick coconut milk – 200 ml

Cashew nut paste – ¼ cup

Condensed milk – ½ cup

Cardamom powder – ½ tsp

Freshly grated coconut -4 tbl.sp

Ghee/butter – 3 tbl.sp

Few strands of saffron soaked in water

Chopped nuts

Method

Heat butter in a heavy bottom pan, lower the flame.

Add coconut milk, cashewnut paste, condensed milk, cardamom powder and freshly grated coconut.

Keep on stirring it till it becomes thick.

When half done, add chopped nuts and saffron and keep on cooking on low flame.

When done, remove in a greased tray and leave it to set in a refrigerator.

When set, cut into cubes and serve.

Coconut Ladoos

Ingredients

Dessicated/fresh coconut – 1 cup

Condensed milk – 1 cup

Cardamom powder – ½ tsp

Dry nuts and raisins

Method

Heat a pan, add one tbl.sp of ghee or unsalted butter.

Add dry nuts and raisins and fry till golden brown in color.

Remove and keep aside.

In the same pan, add condensed milk, cardamom powder and grated coconut and stir fry on a low flame till it becomes thick.

Add the fried nuts and raisins and mix well. Leave it to cool.

Roll into small balls like ladoos and coat it with dessicated coconut.

Coconut Green Chutney

Ingredients

Coconut – ½ grated

Garlic flakes – 2

Green chilli – 1 or as per taste

Corriadner leaves – 1 cup

Lemon juice – 2 tsp or tamarind pulp – 2 tsp

Salt as per taste

Water for grinding

For tampering

Mustard seed – 1 tsp

Cumin seed  - 1 tsp

Few Curry leaves

Method

In a blender, put coconut, garlic flakes, coriander leaves, lemon juice and salt and add little water to it and grind it to a fine paste and remove in a bowl.

Heat 2 tbl.sp of oil in a pan, add mustard seed, cumin seed and curry leaves, when they spluuter, immediately pour in the chutney bowl  and mix well.

Can be used with dosa, bread, chapati

Potato In Coconut Milk

Coconut Green Chutney