SPROUTED COCONUT Sprouted coconuts, also referred to as coconut sprouts, are the edible spherical sponge-like cotyledons of germinating coconuts. They have a crunchy watery texture with a slight sweetness. They are eaten in coconut-growing countries either as it is or as part of various dishes. They are not commercially produced. They are also known variously as coconut pearls, coconut embryos, coconut candy, coconut
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SOUTHINDIA STYLE DUDHI CHANA DAL PORIYAL / BOTTLE GOURD STIR FRIED WITH CHANA DAL / LAUKI /SORRAKAI PORIYAL INGREDIENTS PREPARATION METHOD Heat oil ,add mustard seeds + jeera + asafoetida and let it crackle . Add onion + green chilli + curry leaves . Fry till translucent . Add the chopped vege and mix well
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TOMATO COCONUT CHUTNEY FOR IDLI AND DOSAS INGREDIENTS Oil – 1 tsp Red chilli – 4 Chana dal – 1 tbsp Onion – 1 Tomato – 1 big Tamarind – tiny piece Garlic – 1 or 2 Jaggery – 1 tsp Sambar pwdr – 1 tsp Freshly grated coconut – ¼ cup Salt Mustard seeds
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ALOO PALAK KI SABJI / SPINACH COOKED WITH POTATO INGREDIENT PREPARATION. METHOD. Heat oil in a pan add mustard seeds + cumin seeds + asafoetida ,allow it to crackle. Add onion + green chilly and saute
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DALIYA / DALIA / BROKEN WHEAT/ LAPSI / BULGUR SWEET PORRIDGE COOKED IN JAGGERY INGREDIENTS Daliya – ½ cup Jaggery / gur – ½ cup [as per the sweetness you want] Cardamom pwdr – 1/2 tsp Roasted broken cashew nuts – ¼ cup Water – 2 cup Ghee – 2 or 3 tbsp PREPARATION In
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