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Tuesday, November 30, 2010


Wintermelon(chopped into 2" thin pieces) - 1 cup
Red chori - 1/4 cup
Thick coconut milk - 1/2 cup
Thin coconut milk - 1/2 cup
Salt - to taste
Coconut oil -1 tsp
Water - 1 cup

Pressure cook red chori with a cup of water for 2 whistles. The beans shouldn't be mushy.
In a pan, cook winter melon with a pinch of salt in thin coconut milk.
When wintermelon is 3/4 done, add cooked red chori along with remaining water.
Allow it to boil until 80 percent of water is evaporated.
Turn off heat and after 2-3 mins, add thick coconut milk and mix well. Donot boil the olan after adding thick milk as the milk will curdle.
Drizzle on top a tsp of coconut oil and serve hot with white rice and curry of your choice.

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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