½ cup young coconut meat, canned, cut into ½-inch long strips
¼ tsp salt
In a small pot, add palm sugar and coconut milk and stir over low heat just until the sugar is mostly dissolved. Remove from heat and cool.
In a mixing bowl, add rice flour, mashed banana, shredded coconut, young coconut meat, salt and the sugar-coconut-milk mixture; stir until well combined.
Heat a flat, non-stick pan over medium-low heat. Drop about 1 tablespoon of oil onto the pan into a round shape and cook until the bottom is golden brown, 1-2 minutes. Flip and press down slightly, then cook until the other side is also golden brown.
Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter might look a little grainy -- that's okay).
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
Scoop the batter into the prepared muffin mould
; they will be very full. Sprinkle some sugar evenly on top of the muffins.
Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.
Wash the mint leaves, green chillies and ginger. Heat a pan with oil, saute the mint leaves, ginger and green chillies for few mins. Transfer it to a blender and grind it smooth by adding litttle water.
In a mixing bowl, add wheat flour, cumin powder, salt, ,sugar, oil and the ground mint mixture, mix all together , now add warm water little by little, start mixing with a fork or spoon. After it cool down, Knead it into a smooth dough, keep it covered rest it for 30 mins.
Heat the pan,In the meantime portion the dough into equal parts. Roll into thick parathas and transfer it to the hot pan. Cook both the sides of paratha until brown spots appears add some oil over the parathas.
Repeat the same process for the rest of the dough.
Ingredients: Carrots – 500 gms, peeled and grated Milk – 750 ml Sugar – 250 gms Cardamom Powder – 1 to 2 tsp or as required Saffron petals – 1 tsp, mixed with 1 tblsp warm milk Ghee – 20 ml Sliced almonds-30 gms Cashews -30gms Method: 1. Heat a heavy-bottomed pan over medium flame. 2.Add the grated carrots and cook it until the raw flavor gone Add the milk 3. Boil the milk and carrots until thick, stirring from time to time. 3. Add sugar and cook until it thickens. 4. Now add ghee, cardamoms, and Saffron 5. Reduce flame to low and cook till the ghee starts to separate. 6. Garnish with sliced almonds or cashew nuts.
Athirasam, I'ts one of my favourite sweet...... its a south indian traditional
My wife is an expert in making athirasam... she had that much of experience in it.. Its a bit easy when you have tried couple of times. .i may not got the proper shape but the taste was yummy and i get the perfect texture.. It had a crispy outside and soft inside . Happy to share the reciepe with you all Ingredients Raw rice -2 cups Jaggery -200 gms Cardamon - 6 nos oil - to fry Kasakasa - 2 tsp Method 1 Soak 2 cups of rice 2-3 hours drain them out, dry them in a clean towel,
2. Powder the rice and sieve them,.Add the jaggery in a pan
3. Add little amount of water, .. boil them in medium flame,
4. Once the Jaggery is melted strain it and again boil it in medium flame..
5. Stir them continuously, and now its the second check, here it gets little thick, and now wait or few mins and do the third check, now it comes drop by drop..
6. When you get the drop lets, check it in a bowl water, it won't dissolve in it,
7. And powder the Cardamon, and set aside..
8. Take out the Jaggery syrup and add the fine flour to it, mix them well.. slowly add the flour little by little..
9. Add the Coarse powder, yellaki powder, kasakasa and dmix them well..
10. Here all the things get together in, without any lumps.. and cover it with a clean towel, and set it in the room temperature for 24 hours.
11. Now Heat the pan with oil, grease your hands with little oil and ping a bit from the prepared dough, it should come without sticking your hand, in the mean time grease a plastic sheet with some oil and form a round shape
12. Drop them in hot oil and put the flame to medium.. flip them and cook till turns brown color.. strain them out and keep them in a colander..