కొబ్బరి పచ్చడి: Kobbari Pacchadi- Coconut chutney

INGREDIENTS:

Fresh Coconut grated..............1 cup.

Red Chilly.....................................25 to 30.(depending the quality)

Split Bengal Gram.......................3 tbl.sp.

Cumin Seeds..................................2t sp.

Mustard...........................................2 t sp.

Green Chilly.....................................3 or 4 for flavour.

Tamarind..........................................big lemon size.

Jaggery...............................................optional.

Coriander seeds................................if desired only.

Turmeric...........................................1/2 t sp.

Salt for Taste.

Oil........................................................2 t sp.

Curry leaves........................................optional.

Asafoetida.

METHOD:

1.Take fresh coconut, grate it. or use the shredded coconut available in stores.

2.Heat oil, put split bengal gram, all seeds of cumin, mustard, coriander. Fry them light, then add red chilly. Roast few more minutes. Add green chilly, curry leaves, put off the heat. add asafoetida, turmeric. Let it cool.

3.Soak tamarind in enough water, just to become soft.

4.In a mixer grinder, put all those dry roasted ingredients, powder it. Now add coconut, jaggery grind again with salt. Do it, till it becomes soft. If needed add water. you can use the same water in which tamarind is soaked. When it is nice and fine take out into a bowl.

5.Eat it putting ghee in hot rice. This is a must in our families twice a month.

6.Instead of tamarind the raw mango can be used. That too tastes well, in a different way.

Kobbari Podi / Coconut powder

INGREDIENTS:

1.Dry Coconut.................(2 halves) cut into pieces or 1 cup grated.

2.Red Chilly........................25 or 30

3.Coriander Seeds..............3 tbl sp.

4.Split Bengal Gram...........3 tbl sp.

5.Cumin ................................1 tbl sp.

6.Asafoetida..........................1 t sp.

7.Salt.

METHOD:

1.Cut or grate coconut in small pieces or powder. If available can buy the ready dry coconut powder.

2.Roast this, with out getting burnt.

3.Roast red chilly also. and do the same with coriander, split Bengal gram, cumin.

4.All together get it cool and along with salt and Asafoetida, grained it.

5.Take out from the grinder mix well and store it in Jar. Since coconut is used it may not stay for long. That should be taken care off.

6.It is delicious eating with rice adding ghee. Another use is to add to the veg. It will give taste as well, some texture to the curry. 

మొదకలు: Modakalu- Steamed rice balls stuffed with coconut-jaggery

VINAYAKACHAVITHI SPECIAL

INGREDIENTS

Rice flour.....................1 cup
coconut grated............1 cup
Jaggery........................1 cup
water............................1 cup
oil.................................2 tsp for smearing

Method...

1.Take heavy bottom vessel put one cup water, boil it.then switch off.
2. Immediately add the rice flour. mix very well.
3.Add one tsp oil, the dough should be nicely mixed and not touch to the sides of the vessel.
4.make into small equal portions.
5.Take the grated coconut, put in the a vessel add jaggery cook till it is ready to make balls. remove from the stove.
6.Take the one portion of the dough press it on a platform keep the jaggery ball on it make in to an onion shape modakam.
7. Make all the balls in the same way.
8. Keep the cooker on the stove.using the idli plates grease with oil .keep all the modakams in the plate. close the lid,do not use weight. steam it for 10 mints.
9. when you remove them from the cooker after cooling, the modakams are ready.


These are liked by Lord Ganesha. so usally these are prepared on Ganesh Chathurthi.

కొబ్బరి బిళ్ళలు: Kobbari billalu- Coconut burfi

INGREDIENTS:

Coconut 1 big (grate and measure it)
Sugar 3/4 measure of grated coconut
Milk powder 1/2 cup. ( if you want to prepare with condensed milk
instead of milk powder add 1/4 cup.)

Gee 1 tbs
Options Any essence

METHOD:

Heat a thick bottomed vessel , add coconut and sugar keep stirring in medium flame.
When it is not sticking to the edges add milk powder and stir.
Grease a tray and keep aside.
When the stirring is done add ghee mixed nicely and transfer into the greased tray.
Level it evenly and cut into desired size.

To Test Correct Consistency of the Burfi, please follow the tip below:
Take a bowl with little water and put a bit of burfi in it.
You should be able to make a ball of the burfi with your fingers.
The ball should not be too soft or too hard. This will tell you that it is ready to put into the greasy tray.

కొబ్బరి లౌజు/లడ్డు: Kobbari lousu/laddu- Coconut Sweet

Preparation time : 20 mins
Makes 6-8 laddus

Ingredients:

2 Cups Fresh grated Coconut
1.5 cups Jaggery(adjust as per sweet levels)
3 Elachi/cardamom (Optional)

Method:

1 In a thick bottomed pan add grated coconut, jaggery and little water(about 1tsp. of water)
2 Keep on medium flame and keep stirring, until the whole jaggery converts into liquid.
4 Then it comes together to a single mass consistency(should be very sticky)it takes approx.15-20min to get that sticky consistency. Now add elachi powder.
5 Let it cool for a while , then make round balls(laddus) and serve.


This is one simple and delicious sweet.

బీన్స్ కొబ్బరి కూర: Beans Kobbari Vesina Kura- French beans with grated coconut

Cooking Time : 20 mins, Preparation time : 10 mins.

Serves - 4

Ingredients

French Beans - 1/2 Kg.
Chillies - 3 (Decrease if you don't like it spicy)
Ginger - 1 inch
Coconut (grated)- 4 tbsp.
Oil - for popu.
Salt - to taste.

Tiragamata/Popu

Minapappu - 1 tsp
Senagapappu - 1 tsp
Aavalu - 1 tsp
Karvepaaku - 1 strand.

Method:

1.Wash & Cut beans fine.
2.Heat the oil in a wok and add minapappu,senagapappu, aavalu and karvepaaku , chillies and grated ginger.
3. Add the beans
4. Add some turmeric, a little salt and some water and close the lid.
5. Allow 15 minutes for the beans to be tender at a medium or medium low.
6. Switch off the heat add the grated coconut. Mix well

Trivia : grated ginger adds a lot of flavor to bland vegetables , like carrots, cabbage, broccoli, brussel sprouts, amma calls them 'english' kuralu. & vegetables that can take flavors like aratikaya, vankaya, aalugadda. Interstingly, bendakaya,dondakaya,doppamenisinakaya or simla mirch (I don't know the exact telugu name I think it's called bunga merapakaya) are tastier vegetables by themselves and don't need too much of additional flavor.

Variations : Beans Kura can be made in a number of ways, Patoli (ofcourse the famous version), nuvvupodi vesi, aalugadda to kalipi, pesarapappu to (pappu kura laga, & my favorite of all ), Kura Podi vesi. Will post them as I make them. There's a traditional kura podi & Kharapodi which all of the chivukula adapaduchulu and kodallu make ( learnt from MIL,(Prabha attayyagaru)), So I'm waiting for manju attayya to post it for the authentic version.