Tag Archives: Coconut

Bell Pepper Sesame Coconut Fry

4 Jan

bottle_gourd_sesame_coconut
Bell Pepper Sesame Coconut Fry.

Capsicum / Bell pepper is diced and cooked in oil along with onion. Once caspsicum is fried, freshly ground mixture of sesame, coconut and cilantro is added to the curry as a finishing step. Serve bell pepper sesame coconut fry with steamed rice or with roti.
Makes: around 4 Servings of Bell Pepper Sesame Coconut Fry.

Ingredients:

Bell Pepper 2
Onion 1 Large
Fresh / Frozen Grated Coconut 1/4 Cup
Sesame Seeds 2 Tbsps
Cilantro 1 Cup Packed
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stem, discard seeds and chop the bell peppers.
Peel and finely chop the onion.
Wash and roughly chop the cilantro leaves.
Remove stems, wash and roughly chop the green chiles.
Grind sesame seeds, green chiles into powder using a spice grinder.
Then add the coconut and cilantro and grind again and remove the ground mixture onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bell pepper and onion.
Fry on medium flame till onion turns golden brown in color and capsicum changes color.
Cook covered for a minute for capsicum to soften a bit if necessary.
Uncover and stir in ground sesame coconut mixture.
Fry briefly and remove from heat.
Serve bell pepper sesame coconut fry with steamed rice or with roti.
Notes: Make sure bell pepper is not over fried.

Suggestions: If bell pepper is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Check other capsicum variations here.
Other Names: Bell Pepper Sesame Coconut Fry, Capsicum Sesame Coconut Fry.

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Bottle Gourd with Coconut and Sesame

1 Jan

bottle_gourd_sesame_coconut
Anapakaya Nuvvula Kobbari Kura.

Bottle gourd is peeled and chopped and cooked in oil along with whole spices. They are then finished with freshly ground sesame seeds coconut mixture. Serve bottle gourd with coconut and sesame with steamed rice or with roti.
Makes: around 2 Cups of Bottle Gourd with Coconut and Sesame.

Ingredients:

Bottle Gourd (Chopped) 2 1/2 Cups
White Sesame Seeds 3 Tbsps
Fresh Coconut (Scraped) 6 Tbsps
Green Chiles 4
Cilantro 1/2 Cup Packed
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and roughly chop the green chiles.
Wash and roughly chop green chiles.
If using frozen coconut, leave at room temperature for sometime or microwave for few seconds.
Grind raw sesame seeds, green chiles into powder using a grinder.
Then add the coconut, cilantro and salt and grind again into coarse paste.
Peel, wash, remove ends and chop the bottle gourd into small pieces.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bottle gourd pieces and few pinches of salt.
Cook covered on low flame for around 8 minutes.
Keep stirring occasionally to avoid bottle gourd sticking to bottom of the pan.
Make sure bottle gourd is just soft but is not falling apart.
Stir in ground sesame seeds coconut mixture.
Cook on low flame for another few minutes and remove from heat.
Serve bottle gourd with coconut and sesame with steamed rice or with roti.
Notes: Make sure the raw sesame seeds are not bitter.

Suggestions: Make sure not to overcook the bottle gourd pieces.
Variations: Check other variations with bottle gourd here.
Other Names: Bottle Gourd with Coconut and Sesame, Anapakaya Nuvvula Kobbari Kura.

Sesame Coconut Rice

29 Dec

sesame_coconut_rice
Nuvvulu Kobbari Annam.

Sesame seeds are toasted along with red chiles and ground into powder with fresh coconut. The ground sesame mixture is mixed with steamed rice and finished with talimpu. Serve sesame coconut rice immediately with any raita of your choice.
Makes: 2 Cups of Sesame Coconut Rice.

Ingredients:

Steamed Rice 2 Cups
White Sesame Seeds 5 Tbsps
Fresh Coconut (Grated) 5 Tbsps
Whole Red Chiles 3 – 4
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Heat a pan on low heat, add sesame seeds and toast them until light golden brown in color.
Add the broken red chiles and roast for couple of seconds.

Grind sesame seeds, red chiles and salt into fine powder using a grinder.
Add the grated coconut and grind again into powder.

If using leftover rice, make sure to warm up the rice before using.
In a mixing bowl, fluff the steamed white rice with a fork.
Stir in ground sesame coconut powder and sufficient salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the sesame rice and remove from heat.
Stir well and serve sesame coconut rice with any raita of your choice.
Notes: Make sure not to over roast any of the ingredients.

Suggestions: Adjust spice with red chiles or add sliced green chiles along with talimpu for extra spice.
Variations: Check other recipes with sesame seeds here.
Other Names: Sesame Coconut Rice, Nuvvulu Kobbari Annam.

Cilantro Coconut Raita

27 Dec

cilantro_coconut_raita
Kobbari Kothimera Perugu Pachadi.

Fresh coconut is ground with cilantro leaves into coarse paste and mixed with yogurt. It is then finished with talimpu. Serve cilantro coconut raita with idly, dosa, rotti etc…
Makes: around 4 Servings of Cilantro Coconut Raita.

Ingredients:

Cilantro 1 1/2 Cups Packed
Fresh or Frozen Grated Coconut 4 Tbsps
Plain Yogurt 1 Cup
Green Chiles 1 – 2
Ginger 1 inch Piece
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, separate leaves and roughly chop the cilantro leaves.
Remove stems, wash and slice the green chiles.
Grind cilantro leaves, coconut, green chiles and salt into coarse paste adding sufficient water.
Peel and mince the ginger.

Whisk yogurt with little bit of water in a bowl and stir in freshly ground cilantro coconut paste.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger and briefly fry.
Remove from heat and add to above raita bowl.
Serve cilantro coconut raita with steamed idly or with dosa or with rotti.
Notes: Make sure not to over grind the cilantro leaves.

Suggestions: Adjust spice with green chiles.
Variations: Check other raita recipes here.
Other Names: Cilantro Coconut Raita, Kobbari Kothimera Perugu Pachadi.

Ridge Gourd With Coconut and Cilantro

14 Dec

ridge_gourd_coconut_curry
Beerakaya Kobbari Kothimera Kura.

Ridge gourd is lightly peeled and chopped. It is then cooked in plain milk till soft. Freshly ground mixture of coconut and cilantro is added to the ridge gourd as a finishing step. Serve ridge gourd with coconut and cilantro over steamed rice or over roti.
Makes: around 4 Servings of Ridge Gourd With Coconut and Cilantro.

Ingredients:

Ridge Gourd 1 Long
Coconut (Grated) 1/4 Cup
Cilantro 1 Cup Packed
Milk 1 Cup
Green Chiles 2 – 3
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove ends, lightly scrape and wash the ridge gourd.
Lightly peel and chop the ridge gourd into small chunks (around 3 Cups) and keep aside.
Remove stems, wash and roughly chop green chiles.
Wash and roughly chop cilantro leaves.
Grind green chiles coarsely using a spice grinder.
Then add the chopped cilantro and coconut and grind again into somewhat coarse paste and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped ridge gourd and milk.
Cook covered on low flame for around 8 minutes or until ridge gourd softens a bit.
Uncover and cook till ridge gourd is completely cooked.
Stir in ground coconut cilantro mixture and sufficient salt.
Cook for another 2 minutes and remove from heat.
Serve ridge gourd with coconut and cilantro over steamed rice or over roti.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: Adjust spice with green chiles. Reduce the cooking time and amount of milk if you peel the ridge gourd completely.
Variations: Check other ridge gourd recipes here.
Other Names: Ridge Gourd With Coconut and Cilantro, Beerakaya Kobbari Kothimera Kura.