Take a plan & then dry roast the makhana until crisp. Then let it cool. In a blender, add roasted makhana, grated coconut, ...

There are many variations of coconut chutney made from Urad Dal or Moong Dal. Take grated coconut, green chillies, ginger, salt, tamarind pulp and grind them together to form a paste. 2. Add coconut ...

Grind together grated coconut, green chili, ginger, roasted chana dal and salt. Add some water and grind again. Transfer the ...

A Flavorful Fusion of Creamy, Spicy, and Sweet This chicken casserole with coconut curry sauce is the perfect example of how ...

Bun Dosas, a traditional preparation from Tamil Nadu and Kerala, which are soft and spongy, are shaped like a bun hence the ...

Over a 1000 years old, this spicy, Kerala recipe combines fresh coconut with tangy tamarind Ingredients 1 coconut grated 4-5 shallots 1 green chilli 4 - 5 dry Kashmiri red chillies (can be ...

Dosa Bamolini is one of dish made by Tejasswi Prakash that featured on Chef Vikas Khanna's Michelin-star restaurant.

Stir in ginger, chiles and remaining turmeric. Sauté until aromatic, about 1 minute. Pour in coconut milk and coconut cream, and simmer until flavors meld, about 5 minutes. Season with salt.

It’s just fresh ginger, garlic, turmeric, green chilies and a whisper of cinnamon. “The light spicing works beautifully with the coconut milk,” writes Makan, who appeared on season 5 of ...