|
|
How to Use Coconut in the Kitchen
Coconut is a nutritious fruit rich in natural oils that support the rejuvenation and regeneration of skin and hair cells.
It offers health benefits for people of all ages, particularly during pregnancy and for new mothers.
In the kitchen, coconut adds a rich, nutty flavour to sweet and savoury dishes, enhancing the taste and texture of various recipes.
|
Recipes:
Coconut Barfi / Narikela Khandapaka:
| Ingredients: |
| Freshly grated or desiccated coconut |
2 cups |
| Ghee |
2-3 t.spoon |
| Rock sugar (powdered) |
¾ cup |
| Cardamom powder |
1 t.spoon |
| Long pepper root powder |
1 t.spoon |
| Nutmeg powder |
1 t.spoon |
| Pepper powder |
1 t.spoon |
| Recipe: |
| Heat a heavy-bottomed pan and add ghee along with the grated coconut. |
| Roast the coconut for about 10 minutes until it turns soft and light golden brown. |
| Add powdered rock sugar and continue cooking, stirring continuously. |
| Cook until the mixture loses its moisture and begins to thicken. |
| Add cardamom, long pepper root, nutmeg, and black pepper powders. Mix well. |
| When the mixture reaches a soft yet firm consistency, transfer it to a greased plate. |
| Spread it evenly and cut it into desired shapes. |
| Serve as a pre-meal sweet. It is especially beneficial for new and nursing mothers and is traditionally used to relieve joint pain. |
Coconut-Almond Chikki:
| Ingredients: |
| Dry coconut (sliced) |
1 cup |
| Almonds |
1 cup |
| Jaggery |
1 and ½ cup |
| Ghee |
2 t.spoon |
| Long pepper root powder |
1 t.spoon |
| Recipe: |
| Mix the sliced coconut and chopped almonds in a bowl. |
| In a heavy-bottomed pan, melt the jaggery over medium heat with a little ghee. |
Stir continuously for 8-10 minutes until it reaches the correct consistency.
To test : Drop a bit of melted jaggery into a glass of room temperature water. If it sinks, doesn’t dissolve, and breaks easily between your fingers, it's ready. |
| Add the coconut and almond mixture to the melted jaggery. |
| Turn off the heat and quickly stir in the long pepper powder. Mix thoroughly until everything is well coated. |
| Immediately spread the mixture onto a greased surface or rolling board. |
| Roll it out to about 1 cm thickness while it's still warm. (This step needs to be done quickly, especially in cold weather.) |
| Let it cool and harden, then cut into bars or squares. |
| This chikki serves as a nutritious energy bar suitable for both children and adults. It’s a great option for tiffins or travel snacks, offering a quick energy boost. |
Coconut-Chickpea Curry:
| Ingredients: |
| Chickpea |
1 cup |
| Oil |
2 t.spoon |
| Coconut fresh/ dry desiccated |
½ cup |
| Curry leaves |
2 t.spoon |
| Mustard seeds |
1 t.spoon |
| Turmeric |
½ t.spoon |
| Asafoetida |
½ t.spoon |
| Salt |
as per taste |
| Green chilli chopped |
2 t.spoon |
| Coriander leaves |
2 t.spoon |
| Recipe: |
| Soak chickpeas in warm water for 7-8 hours or overnight. |
| Pressure cook the soaked chickpeas with 1 teaspoon of salt for 5-6 whistles. Drain any excess water. |
| In a frying pan, heat oil over medium flame. |
| Add mustard seeds and asafoetida, and let them splutter. |
| Add chopped green chilli, curry leaves, and turmeric. Saute for about 30 seconds. |
| Add the cooked chickpeas, coconut, and additional salt as needed. |
| Cook for 3-4 minutes, stirring well to blend flavours. |
| Garnish with fresh coriander leaves. Add lemon juice at the end if desired. |
| Serve hot as a hearty one-pot meal or alongside chapati or rice. This dish is ideal for breakfast, lunch, or as a tiffin option. |
| It's rich in protein and micronutrients, making it suitable for all age groups. |
|
Manuscripts are invited for next Issue at ijapc.com
Features
Herbs and Medicinal Plants
|
