Freshly grated coconut 1 cup
Sugar 3/4 Cup
Milk 1 cup
Ghee/oil 2 tbsp.
Cardamom powder 1/2 tsp.

Method:

1. Heat a heavy bottomed pan for about one minute.
2. Add ghee to the pan and heat it. Then put the coconut and continuously fry it till it becomes dry.
3. Then add sugar and milk. Stir it continuously. Bring the contents to boil.
4. Add a pinch of cardamom powder for flavour.
5. Boil the srup till it becomes thick and starts sticking to the bottom.
6. Then add 1 tbsp. ghee and stir it for about half minute. The mixture should be soft.
7. Pour the mixture into a greased pan so that it spreads evenly. Let it dry for 5-7 min and then cut into square/diamond shape pieces.

Optional
Decorate it with a layer of silver foil.
You can also use fine grated coconut available in the market. Use fresh grated coconut for best taste.

4 tablespoons grated coconut
2 teaspoon(s) bengal gram (chana dal) roasted
1″ piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of mustard seeds and black gram (udad dal)
½ teaspoon(s) asafoetida powder
4 curry leaves
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste

Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
Add salt and lemon juice to the chutney.
Serve at room temperature with: Spicy Semolina (Khara Rava) or any other snacks of your choice.

4 teacup(s) cooked long grain rice (called Basmati rice in India)
2 teacup(s) grated coconut
1 teaspoon(s) mustard seeds
2 teaspoon(s) each of split black gram and split bengal gram
½ teaspoon(s) asafoetida
4 green chilli(es) chopped
2 red chilli(es) broken into bits
4 tablespoon(s) butter or ghee (clarified butter)
a few curry leaves and salt to taste
a handful of fried cashewnuts to garnish.

Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minute(s). Add the mustard seeds and fry till they splutter.
Now add the grams, red chilli bits, asafoetida and fry for a few seconds till the grams turn light brown. Add the chopped green chilli(es), curry leaves and the grated coconut. Saute on medium / low heat for about 4 minutes till the coconut is light brown in color.
Add the rice and salt to the coconut mixture and mix well. Keep on low heat for 2 minute(s) or till the rice is flavored with the coconut mixture. Garnish with fried cashewnut bits.
Suggestion: Great way to use left-over rice.

Serve hot immediately with: Kerala Mixed Vegetable Stew (Kerala Vegetable Stew) or any other curries of your choice.

:: Ingredients
Rice 2 cups
Coconut grated 1/2 cup
Coconut oil
Salt 1/2 t.spoon

:: Method
Wet grind rice, coconut and salt finely.
Mix 4 t.spoons of the ground flour with 1/2 cup of water, and
bring this to a boil and mix it with the remaining dosa flour.
Make regular dosas with coconut oil.

:: Ingredients
Aval 2 cups
Coconut 1/2 cup grated
Coconut oil 2 t.spoons
Red chillies 2
Green chillies 2
Curry leaves a few
Cashews
Hing a small Pinch
Mustard 1/4 t.spoon
Channa dhall 1/2 t.spoon
Urad dhall 1/2 t.spoon
Ghee 1 t.spoon
Salt 1 t.spoon

:: Method
Soak aval, salt in 1/4 cup of water for 10 minutes.
Fry mustard, urad dhall, channa dhall, hing, curry leaves, red
chillies, chopped green chillies, and coconut in coconut oil
until coconut turns slightly brown. Add soaked aval to the
above, and simmer the stove and stir it well for 5 minutes.
Roast cashews in litte ghee, and add it to the above.

:: Ingredients
Dates 20
Grated coconut 1/2 cup
Rice flour 1 cup
Butter 1 tbsn
Salt to taste

:: Method
Boil about 2 cups of water. Mix the flour with butter and salt and then add enough
water to make a dough with which can be rolled into a ball. Keep covered.
Chope the dates very fine. Heat a pan and add dates and coconut and mix well
mashing the dates. Remove from flame and let it cool.
Apply little oil on ur palms. Make little balls of 1 inch diameter with the rice
dough, press it on the palms and put a tspn of date mix in the center and cover.
Steam the rice-date balls for about 5-10 minutes. Serve hot.

:: Ingredients
raw rice – 1 cup
urud dal – 1 1/2 tablespoons
Grated coconut – 1/2 cup
Coconut milk – 1/2 cup
Salt – 1/4 tsp

:: Method
Soak the above for 2 hours and grind them very nicely.Add
grated coconut and coconut milk to this flour.Add salt. Make appam using this
flour as in the procedure for kuzhi appam.

Method :
Grind coconut gratings with cashewnut bits, without adding water.
Mix sugar with ½ cup of water in a vessel and heat till syrup is formed that can be drawn into strings.
Add the ground mixture to the syrup and turn over constantly till the blend thickens a bit.
Then add 2 tsps ghee and continue turning over till it forms a lump. Remove from flame.
Flatten the blend on a wooden board, smeared with ghee, evenly to ¾” thickness.
Cut into pieces of desired size of square/diamond shape, using a spatula (or dosa lifter), when still warm.
Separate the pieces and store in a container, when cool.

Heat the oil in a frying or sauté pan and add cardamom pods, cinnamon, fennel and cumin seeds. Fry the spices for 1-2 minutes and add the diced onions and cook until wilted. Reduce the heat and add the garlic and ginger and sauté for another 2-3 minutes (if your pan is too hot you will risk burning the garlic). Add the turmeric, curry powder, chicken, tomato, garam masala and coconut milk and bring to a boil. Reduce the heat and mix thoroughly and cover. Let it simmer until the chicken is cooked through and the sauce thickens. Serve hot with rice.