COCONUT ROLLS

                                         

      

   The coconut powder  products are normally use for the purposes of confectionery needs, in chocolate fillings and toppings, cakes and crispy biscuits,coco bread and candies, baked macaroons and other desserts. 

      During processing of the coconut, nothing is added and only the moisture id removed. The product obtained by drying the granulated or shredded white meat of coconut kernel. The color of coconut powder shall be natural white grades. The taste and smell of desiccated coconut powder shall be sweet and pleasant. Coconut powder is a free flowing white powder made from pasteurized, homogenized and spray dried natural extract of coconut kernel.

It has the natural goodness of fresh coconut and is hygienically processed to give the real state of real taste of fresh taste. It is economical , easy to store and handle.

                                                   

1    Cup Dry Coconut Powder

3    Tbsp Milk Powder

1/3 Cup Sugar

vanilla essence

Food colouring

Mix coconut and milk powder together, and keep it aside.

Boil the sugar with water in a pan, until sugar dissolves and it becomes bubbly. Turn heat down to keep it bubbling gently.
Dip the spoon in the syrup and lift it out, touch it with your middle finger to pick a little bit. now touch middle finger with your thumb and pull apart slowly. If two threads are stretched

 in between that fingers, at this add coconut and milk powder and mix it thoroughly and turn heat down. Add vanilla essence and Keep stirring until oil separates and mixture will become like a ball. Now divide this mixture into two portions add two different food colours in each portion.( if you don't like food colouring leave the one portion like white and in second portion add 1Sp saffron soaked milk.) remove from the stove.

Take one portion into a big plate. Wet your hands and make it this portion like a roll. keep it aside. Now take the second portion of mixture and do it like a mat(or like thick chapathi) with the help of chapathi roller. 

Now place the first portion of roll on the second portion of mat and  wrap so that the mat covers the roll evenly from all sides. Wrap this roll in a plastic sheet and refrigerate for 5 mints. remove the plastic sheet and cut into half inch slices.

If you feel difficult to do this process, then you can make  this like a laddu. For laddu, better to

use one portion as filling and second portion as covering. See the photographs for  an idea. 

 

                                          

Moong daal Bottle Gourd Curry and Coconut Chutney

Yesterday I made moong daal bottle gourd curry, it reminded me of my mum. She used to make this curry for my brother, who is the big fan of this moong daal bottle gourd curry. In those days I was not interested to eat this. So she used to prepare for me tamarind coconut chutney. I love this chutney with ghee and hot rice combination. But last time when I went to India I asked my mum this moong daal bottle gourd curry for me...???? I don't know Why... suddenly I got interest about this.

This Coconut Chutney is famous in our area as "kobbari pachadi". This kobbari pachadi is totally different to coconut chutney. but there is no English word for this....... because I mentioned the title as coconut chutney :( . This moong daal bottle gourd curry is very good for us in summer, it reduces body heat.

Coconut Chutney

1/2 Coconut grated or cut into peaces ( my mum used to grated one)
lemon size Tamarind
small peace of Jaggery ( it depends on your taste)
1 Tbs Coriander Seeds
1/2 Tsp Cumin
1 Tsp Urad daal
3 to 4 dry Red chillies
1 Tsp oil
Salt

Heat oil in a kadai and add cumin, coriander seeds, urad daal and red chillies and fry on medium heat till urad daal turns a little brown. Grind all these fried staff for one mint then add coconut, tamarind, jaggery and salt. Grind while adding less quantity ( 1 tbs water) of water.
serve with warm rice and ghee.

Moong daal Bottle gourd curry

Bottle gourd - 3 cups(chopped into medium size peaces)
Moong dal - 1 cup
Green chillies - 4
Onion - 1 small
Tamarind - lemon size
Jaggery - 1 tsp (optional)
Salt
Turmeric

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds
1 tsp Urad dal
2 Garlic pods
5 Curry leaves
2 Dry Red Chillies

Green chillies and onion chopped into slices.
Soak the tamarind in one cup of water.
Wash the moong daal in water.
Take a pan add chopped Bottle guard, Onions, Chillies, Turmeric powder and washed moong daal and cover with lid (bottle gourd will lose some water itself, so no need to add any water),let them cook till moong daal cooked three fourth. If You cook more, the vegetable and daal will get smashed the dish will not come tasty.Keep checking it in between if it is sticking to the bottom of the pan. You can add a little water if it becomes too dry.
Then add salt and tamarind juice to this moong daal and mix it well. Let them cook for 5 mints.
Now for seasoning heat oil in kadia fry cumin,mustard, urad daal, garlic, red chillies, curry leaves till done and pour on daal vegetable.
Daal will get smashed in cooker so cooker is not good for best result.