Coconut Chutney

Coconut Chutney (gravy)


Ingredient


Half coconut - cut into cubes.
2     - dried chilly 
1     - fresh chilly
1     - big onion
2     - garlic cloves
1/2 - ginger (optional)


blend or grind the above ingredients into a smooth paste. - item A


Ingredient for saute/fry


2 - tablespoon of oil
2 - dried chilly - cut into 2
1 - big onion cut into slices - medium size
1 - teaspoon mustard seeds
1 - teaspoon white lentils (ulunthu / skinned black beans) only indian shop have this item
1 - teaspoon dhal
2 - stalk curry leave
salt to taste
some sugar to taste ( to boost the sweetness - its optional)

way of cooking.

Heat pan, pour in oil, once the oil turn hot,fry the dried chilly until turn dark brown. next add in the mustard seeds (let it pop up) add in the lentil and dhal fry a while then add onion slices n curry leaves.Once the onion turn golden brown add in the grounded paste ie: item A into the pan add salt to taste.You may ad some sugar if u wish to have a bit sweet chutney. Let it boil for a while (about a few minutes) Do not boil to much, until the coconut turn into oil. this may spoil the chutney taste.Your chutney is ready for serving. TASTE great with THOSAI, IDLI and VADAI. try for yourself. let feedback to me please. Don forget to be my follower.Okay???




 

Thosai, Idli and chutney.

Thosai - Tamil Pancake

Ingredients : Makes 10-12 thosai's

1 cup                     -   uncooked rice
1/2 cup                  -   blackgram dhal (ulunthu / urad dhal)
1/2 teaspoons        -   dried yeast (optional)
1/2 teaspoon          -  salt (or to taste)
2 cups                    - warm water.

Methods
1) First Day Morning : Soak blackgram dhal ovenight / 8to9 hrs before (soak dhal first to avoid yeast).if you want to eat thosai on the next morning then you have to soak this morning and blend in the night.Soak the rice about 4 hrs after the dhal. The dhal needs more time to soak compare to rice.You may soaked it together if you use a husked dhal.Well soaked dhal create spongy thosai.

2)First Day Night: Clean the soaked rice and dhal. Drain and drind it in a blender adding just enough water to facilitate the blending.ground until it turn into a smooth batter (touch the batter).Make sure it is smooth without any rough.

3)Pour the batter into a bowl. if the batter is thick then add in some warm water and mix well.The batter should be in pouring consistency. not too thick and not thin also. Add in salt to taste and yeast if you want to.Leave the batter in a luke warm area.

4) Second Day Morning : You may see the batter rise double in bulk. Mix well the batter. Heat up pancake pan or heavy frying pan and grease base pan with very little ghee or oil. Grease the oil or ghee around the pan. make sure no drop of oil left on the pan.Pour in 2/3 ice cream scoup size amount of batter on the pan and circle it, clock wise, creating a round flat shape pancake.Pour in few drops of ghee to taste on top of the thosai. wait till cook and the thosai is ready.

5) serve thosai with coconut chutney, curry, dhal or sugar....hmmm yummmy try it yourself....

Idli - Tamil Steam Rice Cake

1) Follow same procedures like the thosai, but make a more thicker batter by reducing water.

2) Heat ghee or oil in a small saucepan and fry the mustard seeds until they pop.Add chopped onion, curry leaves and dried chili and continue frying, stirring occasionally, until onions are golden brown.
3) Allow to cool, then stir into batter.Batter should be of a thick pouring consistency
4) Pour in some scoup of the batter into round shape cups and cook in a steam cooker.
5) cook for about 10 to 15 minutes, test if the cakes is cooked by deep a fork into the cake. if the batter sticks on the fork, it means the cake not cook yet.cook well and serve with coconut gravy.