Coconut Butter cookies

Ingredients

All purpose flour.    - 1 cup
Butter.                     -  1/2 cup
Desiccated shredded coconut. - 1/2 cup
Baking powder.      -  1/2 tsp
Sugar Brown/white -   1/3 cup
Salt.                        -   2 pinches
Cold water.            -    1/2 to 2 tbsp

Mix the all purpose flour and butter and mix it till it forms crumbly texture.

Next add all the dry ingredients saving  tsp of desiccated coconut.   Mix it well

Now add cold water little by little to make a tight dough.  Rest the dough for 20 minutes in the fridge

Preheat the Airfryer for 300 degrees in baking mode

Make small balls and flatten it a bit.    Arrange the cooking and bake it for 10 to 12 minutes till it attains golden brown in colour.  Allow the cookies to cool. Store it in an air tight box.

Puliyodharai and Pulikaichal

Ingredients

Tamarind.          -   Big lemon size

Red chillies.       -   6 + 4

Coriander seeds -   3 tbsp

Mustard seeds.   -  1 tsp

Channa dal.        -    3 tbsp

Fenugreek seeds -  1/2 tsp

Asafoetida.           -   small size or 1/2 tsp powder 

Sesame seeds.      -   1 tsp

Sesame oil.           -   1/4 cup

Jaggery.                 -   1 tbsp

Peanuts.                 -  2 tbsp

 Curry leaves.       - 15

Salt to taste

For the rice

Raw or sona masoori rice.    -  1 cup

Salt to taste

For tempering the rice

Sesame oil.               -    1 tsp + 2 tbsp

Mustard seeds.        -   1/2 tsp

Channa dal.              -    1 tsp

Urad dal.                   -   1/2 tsp

Peanuts.                    -   2 tsp

Curry leaves

Add 1 tsp oil I'm a pan and whe. The oil is hot add coriander seeds, 2 tbsp channa dal, fenugreek seeds, 6 red chillies and Asafoetida. Saute till the dal changes its colour to golden brown.  Now add sesame seeds, saute for few seconds and remove from the fire.  Add it to a mix jar and make a coarse powder.

Add hot water to the tamarind and soak for 15 mts.  When it is cooked extract the thick juice of tamarind adding little more water if required.

In a pan add rest of the oil,  when the oil is hot add mustard seeds. When the mustard seeds crackle add 4 red chillies, 1 tbsp channa dal and peanuts.   Saute till the dal becomes golden brown.  Add curry leaves.  Now add the tamarind juice and turmeric  powder.   Let it to boil in medium flame as it will splutter all over the place.   When the liquid thickens add the ground powder as required to the tamarind paste and saute further till it leaves oil in the sides of the pan add jaggery and switch off the flame.   

In a cooker/rice cooker cook 1 cup of rice with salt.

When the rice is cooled remove fro. The cooker and cool it in a wide vessel

In a pan add 1 tsp oil.  When the oil is hot add mustard seeds. When the mustard seeds crackle add peanuts, channa dal and urad dal.  Saute till the dals become golden brown in colour.  Switch off the flame and add it to the cooled rice.  Also add 2 tbsp of oil.

Mix the required tamarind paste with the cooled rice.   Enjoy the puliyodharai rice with fried appalam, vadams and avial (recipe available in this blog).

Vegan Blueberry Scones

Ingredients:

1/2 flax egg: 1/2 tbsp flax meal + 1 1/2 tbsp water
3/8 which is op ml cup -  almond milk
1 cups -  all-purpose flour
1/2 Tbsp -  baking powder
1/8 cup -  sugar, plus more for topping
1/4 tsp -  sea salt
3 Tbsp   -  room temperature coconut oil
1/4 cup -  frozen or fresh blueberries

Preheat your oven to 325 degrees. Sift your flour and then add in baking powder, sugar, and salt.

Add in your coconut oil and use a fork to mix the oil until its pea-sized.

Add in the milk and flax egg and mix until you get a dough-like consistency.

Add in the blueberries and flour your surface to begin rolling out the dough.

Once your dough is rolled out to be about 3⁄4 inch thick, cut the dough into 8 triangles with a pizza cutter.

Sprinkle some extra sugar on top and bake for 25 min at 325 degrees.  I baked in Air Fryer.

Enjoy!

Tomato Coconut Milk Vegetable Brinji

Ingredients

Basmathi Rice.    -  1 cup
Tomatoes.            -   3
Onion.                   -  1 big
Green Chillies.    -   2
Potato.                  -   1 big
Cauliflower.         -  1/4 cup
Peas.                      -   2 tbsp
Carrot.                   -   1 small
Coconut milk.      -    2 tbsp
Cardamom.          -    2
Bay leaf.                -    1
Cloves.                   -    3
Cinnamon.            -    1 inch
Garlic.                    -    4
Ginger.                  -     1 inch
Garam masala.   -    1/2 tsp
Red chilli powder-   1/2 tsp
Turmeric Powder-   1/4 tsp
Olive Oil.               -    2 tbsp
Ghee.                     -    2 tsp
Coriander leaves
Mint leaves
Salt to taste

In a electric cooker/instapot, cook the rice with 1/2 tsp. Salt and 2 1/2 to 3 cups of water.  The rice should  not be separated like biryani and fried rice.

Grind the tomatoes without adding water and keep aside

Thinly slice the onions and chop all the vegetables, coriander leaves and mint leaves.  Slit the green chillies into two.   Shred the garlic and ginger. 

In a pan add oil.  When the oil is hot add whole masala like cardamom, cinnamon, cloves and bay leaf.  Saute for some 10 seconds and add the onions, green chillies and salt.  When the onions become transparent add shredded ginger and garlic.  Saute till the raw smell of the ginger garlic goes.  (You can even add 1 tsp of ginger garlic paste instead of shredded ginger garlic.)   Add turmeric power saute and add all the vegetables, turmeric powder, red chilli powder,  garam masala and salt.  Reduce the heat and cook the vegetables covered with a lid.  When the vegetables are three fourth cooked add ground tomatoes. Saute till it becomes thick.   Add coconut milk and sauté till it becomes little dry.  Add half of chopped coriander and mint leaves and mix. 

Now add the above mixture and ghee to the rice and mix well.  Garnish it with the rest of mint and coriander leaves.

Serve the rice with onion raita or kurma.  Usually brinji is served with kurma

You can also add fried bread pieces to the rice at the end and mix it well before serving. (Optional)

Mini aapam with coconut milk

Ingredients

Dosa batter.           -  1/2 cup
Coconut milk.       -   1/4 cup
Jaggery Powder    -   1 tsp
Sugar.                   -    1/4 tsp
Cardamom powder-  two pinch

Add 2 tsp coconut milk, sugar to the dosa batter and make it little thinner consistency

Add jaggery powder, cardamom powder  to the coconut milk

Heat the appam pan and add 1/2 tsp of the batter in each of them and swirl it.  Add a drop of oil on top of it and close it with a lid and cook for few minutes. When the bottom turns golden brown remove it and serve with coconut milk

Sprouts Salad

Ingredients

Sprouts. - 1/2 cup
Carrots. -  4
Onion.   -  1 small
Lemon Juice. -  2 tsp
Pepper powder- 1/8 tsp
Salt to taste

Finely shred the carrots,  cho the onions.  Mix everything adding salt to taste