Andhra Coconut Rice

 Andhra Coconut Rice is a very popular and tasty Andhra recipe. Learn how to prepare Andhra Coconut Rice by following this easy recipe.

 

Ingredients:

• 3 cups Rice
• 2 ½ Onions (finely chopped)
• 1 Coconut (small size)
• 1 Cinnamon Stick
• 2 tsp Ginger Garlic Paste
• 4 Green Cardamoms
• 1 Star Anise
• 7 Cloves
• 3 Bay leaves
• 1 Javitri
• 1 Onion (large size)
• 5 Green Chilies
• 1 tsp Ginger Garlic Paste
• 1 tsp Coriander Powder (roasted)
• Mint leaves (as per requirement)
• Coriander leaves (as per requirement)
• 1 tsp Ghee
• Salt to taste
• 3 tbsp Oil
   
How to make Andhra Coconut Rice:

• Initially remove the coconut’s white pulp after breaking it apart.
• Chop the pulp in piece before inserting it in a grinder for grinding.
• Add a cup of water to it and grind the pulp finely.
• Pour it over a fine cotton cloth piece and strain out its milk while putting aside the solid part.
• To a medium heated stove place a thick bottomed vessel and pour the oil into it.
• Lower the flame mode then add cloves, cinnamon, cardamoms, bay leaves, javitri and star anise.
• Stir it fry for two minutes then mix to it cashews, green chilies, onion slices and coriander powder .
• Saute it for five minutes then pour 4 cups of coconut milk and next add 2 cups of water.
• Once the liquid boils then to it add the rice and salt.
• Sprinkle the finely chopped mint and coriander leaves.
• Bring the flame at the low mode and keep the vessel tight sealed for about fifteen minutes.
• Once the rice is ready pour the ghee over it.
 
Suggestions: Best served with paneer, aloo, veg-curry or chicken, mutton.

Andhra Coconut Chutney

Andhra Coconut Recipe is a very tangy dish. Learn how to make Andhra Coconut Chutney by following our easy recipe.

Ingredients:

• 250 Gms of Coconut(Grated) 
• 1 pinch of Mustard Seeds. 
• Tamarind (2 leaves) 
• 4 Curry Leaves 
• Red Chilies 
• 1 tbsp Oil 
• 1 Glass water 
• Salt (to taste) 
• Coriander Leaves (for Garnishing)

How to make Andhra Coconut Chutney:

• Take a mixer or Grinder add grated coconut, 3 red chilies, tamarind, salt and glass of water and grind it.
• Once done with grinding, take a pan and add oil and heat.
• Now add mustard seeds, 1 red chili and curry leaves.
• Then add ground paste and mix well.

Suggestions: Serve with dosa, idly.

Egg Curry Masala

Ingredients:
• 6 Eggs (boiled) 
• 8 tsp Oil 
• 4 Tomatoes (chopped) 
• 3 Onions (chopped) 
• A pinch of Turmeric Powder 
• Chili Powder (to taste) 
• Salt (to taste) 
• ½ tsp Aniseeds 
• Small piece of Cinnamon 
• Few Garlic Cloves 
• 1½ cup Coconut Milk

How to make Egg Curry Masala:
• Make cuts on eggs using a sharp knife.
• Heat oil in a pan and fry aniseeds and cinnamon for a moment.
• Add onions, tomatoes, and garlic. Stir well.
• Mix in turmeric powder, chili powder, and salt.
• Pour coconut milk and simmer to a boil.
• Add eggs and cook for another 2 minutes.
• Remove from heat and serve hot.

Chocolate Coconut Cookies

Chocolate Coconut Cookies is a very popular recipe. Learn how to make/prepare Chocolate Coconut Cookies by following this simple & easy recipe.

Ingredients:
• 420 gm sweetened Condensed Milk 
• 90 gm unsweetened Chocolate 
• 2 cups Coconut (shredded) 
• 1 cup Pecan (chopped) 
• 1 tsp Vanilla Extract 
• Salt (to taste)

How to make Chocolate Coconut Cookies:
• Preheat the oven to 300°F. Butter a cooking sheet.
• Heat condensed milk along with chocolate in a saucepan, until chocolate melts.
• Take off the heat.
• Mix in the remaining ingredients and blend well.
• Put spoonfuls of the mixture, 1 inch apart, onto the cookie sheet.
• Bake in the preheated oven at 300°F for 15 minutes, or until set.
• Remove and let it cool.
• Serve thereafter.

Coconut Crab Curry

Coconut Crab Curry goes well with steamed rice, roti or some nice crusty bread. Learn how to make/prepare Crab Coconut Curry by following this easy recipe. 
 

Ingredients:

• 6-8 Live blue crabs or 2 Dungeness crabs or Mud crabs, about 1-1/2 lb each

• 1 Can coconut milk

• 1 Lime, juiced

• 3-1/2 tbsp Malaysian fish curry powder

• 1-1/2 tbsp Chili powder

• 2 tsp Turmeric powder

• 8-10 Curry leaves

• 2 Red onions, sliced

• 4-6 Cloves garlic

• 1 Inch fresh ginger, sliced

• 4 tbsp Vegetable oil

• 3 Cups water

• Salt to taste

How to make Coconut Crab Curry:

• Wash the Blue crabs and cut it into halves and Dungeness or Mud crabs can be cut into 4.

• Crack the shells and claws gently with a mallet.

• Grind onions, garlic and ginger to make a fine paste.

• Add vegetable oil to a hot pot and stir-fry paste for 2-3 minutes.

• Take a small bowl, combine chili powder, fish curry powder and turmeric powder, few tbsp water and mix into a thick paste.

• Add this paste to the pot, stir-fry till quite toasted and oil starts to ooze from paste.

• Now add coconut milk, curry leaves, water, and season with salt.

• When the mixture starts to boil, decrease the heat to a simmer, stirring occasionally till the sauce thickens slightly for about 15-18 minutes.

• Add lime juice and crabs, stir to coat with sauce.

• Cover and simmer till crabs turn red.

• Take out crabs from the pot and keep warm, let stand for about 15 minutes.

Tip of the day: When very finely chopped greens or chillies etc. are required in a recipe, use a pair of sharp Scissors instead of a knife. The job will be made faster, more efficient and safe to cut.

Kobbari Karam

Ingredients:
• 2 Cups grated dry coconut
• 10 Red chilies
• 50 gm Bengal gram, roasted
• 1 tbsp Cumin seeds
• Salt to taste
How to make Kobbari Karam:

• Combine the roasted Bengal gram and cumin seeds with red chillies.
• Blend it make a fine powder.
• Add grated coconut, salt and blend till smooth.
• kobbari Karam is ready to serve.

Mango Coconut Sauce

Ingredients:

• 2 Mangoes (peeled, pitted and cut into 1 inch chunks)
• ¾ Coconut Milk
• 2 tbsp fresh Lime juice
• ¾ cup Heavy Cream

How to make Mango Coconut Sauce:

• Put the mangoes in a blender and blend them until smooth.
• Pour the mango puree, coconut milk, heavy cream and lime juice into a saucepan and blend thoroughly. Bring it to boil over medium heat and serve immediately.

Lychee-Coconut Mocktail

Ingredients:• 10 juicy Lychees (peeled and deseeded)
• 2 tender Coconuts
• Sugar if required
• 1 tbsp fresh Whipping cream
• 300 ml chilled Water

How to make Lychee-Coconut Mocktail:
• Break open coconuts.
• Strain coconut water and keep it aside.
• Scrape out inner tender layer of coconut.
• Make sure its soft, thin and tender.
• Now add this to a blender along with lychees, whipping cream and sugar.
• Whirl until it form a smooth paste.
• Now, add coconut water, chilled water and blend again till frothy.
• Add ice cubes and serve immediately

Choco Coconut Laddoos

Ingredients:• 1 ½ Desiccated Coconut
• ½ cup Almonds (Coarsely Grounded)
• 1 cup Chocolate (Grated)
• ¼ cups Walnuts (Crushed)
• 2-3 tbsp Condensed Milk
• Pistachios (Blenched and Peeled) as required

How to make Choco Coconut Laddoos:
• Melt the grated chocolate in a microwave on high for a min.
• Take two cups of desiccated coconut in a bowl. Add almond powder and walnut powder and mix.
• Take the chocolate out of the microwave oven and whisk with a spoon till it smoothens. Add it to the desiccated coconut mixture.
• Add 2 tbsp of condensed milk and mix well. Add one more tbsp of condensed milk if required.
• Shape them into small laddoos, roll them in the remaining desiccated coconut and arrange on a plate and serve.

Chicken Coconut Rasam

Ingredients:

• 200 g Boneless Chicken
• 500 g Chicken Bones
• ½ Coconut (Scraped)
• 1 Lemon Sized Ball
• 1 tsp Rasam Powder
• 2 medium Tomatoes (Chopped)
• 20 Curry Leaves
• 2 tbsp Pure Ghee
• Salt to taste
• ¼ cup Fresh Coriander Leaves (Chopped)
• 1 tsp Mustard Seeds
• 2 dry Red Chili
• A pinch of Asafetida

How to make Chicken Coconut Rasam:
• Soak tamarind in half liter warm water; remove the pulp, strain and reserve.
• Clean and wash chicken bones properly.
• Grind the scraped coconut with warm water, extract coconut milk and keep aside.
• Reserve the coconut residue as well.
• Boil the chicken bones in one and a half liter of water for fifteen minutes.
• Add the tamarind water, tomatoes, boneless chicken, salt, Rasam powder, asafetida, ten curry leaves and continue cooking.
• Cover it and simmer till the liquid becomes half and you get a good aroma. Add the coconut residue, sprinkle chopped coriander and simmer for about three to four minutes.
• Remove the vessel from heat and add cooked chicken.
• Heat up the ghee and temper with mustard seeds, red chilies and the remaining curry leaves.
• Add the mixture to the prepared Rasam and cover immediately to trap the flavor. Serve hot.