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Wednesday, September 15, 2010


Potatoes - 2 large
Onion (thinly sliced) - 1 large
Green chillies - 4-5
Ginger(grated) - 2 inch piece
Curry leaves - a sprig
Coconut milk (thin) - 1 1/2 cup
Coconut milk (thick) - 1/2 cup
Coconut oil - 1 tsp
Salt - to taste

Boil , peel and roughly mash potatoes. Keep aside.
In a pan, add onions, green chilli, ginger,salt. Cook with 1/2 cup water till soft and transparent.
Add cooked potatoes and thin coconut milk. Cook on low heat for 10-15 mins.
Add thick coconut milk and cook on low heat for 3-5 more mins. Turn off heat and add coconut oil and curry leaves.
Serve with appams/dosas/puttu.

For preparing fresh homemade coconut milk, grind 1 cup of grated coconut to smooth paste without water(if water is necessary then just add 1-2 tbsp).Strain the coconut paste through a strainer. Squeeze out the coconut shreds to release the milk. This will be thick coconut milk.

Now again grind the coconut shreds with 1/2 cup of water. After grinding again squeeze out the milk from coconut. This time the milk will be less rich and thin. This is the thin coconut milk.

If using canned coconut milk, then dilute a portion of milk with water and use as thin coconut milk.

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