Toasted Coconut Pancakes with Toasted Coconut Sauce

Anyone who loves the sweet nutty taste and aroma of toasted dried coconut will love these thick fluffy pancakes … served with a simple sweet toasted coconut sauce, they're loaded with toasted coconut goodness. Easy to make, this recipe uses coconut milk, coconut sugar and coconut oil to round out the coconut theme.

Toasted Coconut Pancakes with Toasted Coconut Sauce

Recipe by Lisa Turner Published on March 30, 2016 Simple, thick fluffy toasted coconut pancakes served with an easy and sweet toasted coconut sauce Print this recipe Toasted coconut: 1 3/4 cup dried grated unsweetened coconut Pancakes: 2 cups unbleached white flour 2 tablespoons coconut sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/8 teaspoon sea salt 2 cups almond milk 1/4 cup melted coconut oil 2 large eggs 1 teaspoon vanilla coconut oil for frying Sauce: 1 3/4 cup (14 oz) coconut milk 2/3 cup coconut sugar* Instructions: Toast the dried coconut in a dry unoiled skillet or saucepan over medium-low heat, stirring or tossing frequently, for 8 to 10 minutes or until lightly browned. Combine the flour, coconut sugar, baking powder, baking soda and salt in a large mixing bowl. In a separate bowl, whisk together the almond milk, coconut oil, eggs and vanilla. Pour the milk and egg mixture into the dry ingredients and stir just until combined — do not overmix. Grease a non-stick skillet with coconut oil and heat over medium heat. When hot, add 1/3 cup of the pancake batter to the pan and scatter 1 tablespoon of the toasted coconut on top. Cook for 2 minutes or until browned on the bottom, then flip and cook for 1 more minute or until both sides are browned and the pancake is cooked throughout. Remove and continue cooking until the batter is used up. To make the sauce, combine 1 cup of the toasted coconut with the coconut milk and coconut sugar and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes or until the sauce is thick. Remove from heat and let cool slightly. If desired, pour the sauce into a blender and process until smooth. *Notes: Use white sugar if you want a white sauce. The sauce can be made ahead of time and refrigerated — simply add a little water and reheat before serving. Makes 9 4-inch pancakes

More great pancake ideas from Lisa's Kitchen:
Pineapple Upside-Down Pancakes
Banana Oatmeal Pancakes
Ginger Molasses Pancakes with Mixed Dried Fruit
Lemon Curd Ricotta Pancakes
Buckwheat and Molasses Pancakes

25 Paneer Recipes – Indian Paneer Recipes Collection

 

I have never thought that I would make a collection of 25 Paneer Recipes ( Indian Cottage Cheese in English) in my food book. In my family,nobody is a big fan of paneer.Generally Kids love paneer based dishes whereas my daughter Raksha is just the opposite. She hated paneer recipes till she was 6.So paneer makes its appearance very rarely in my kitchen. Even if I make it, I used to try mostly restaurant style paneer gravies as a side dish for roti/Chapathi to make my family eat it without any complaints.Slowly Sendhil started to eat paneer recipes liking its taste & knowing its health benefits. Whereas Raksha began to ask me prepare side dish recipes using paneer by seeing her class mates lunch boxes. Then I started exploring varieties of paneer gravies like Paneer butter masala, Mughlai Paneer kurma, Paneer Makhani, Shahi paneer, No onion no garlic paneer gravies etc , dry paneer recipes/starters like paneer 65, paneer tikka, Chilli paneer, Kadai paneer, kids friendly recipes like Paneer bonda, cutlet, sandwich, Paneer biryani & some sweets recipes with it. And now paneer dishes has become our family favorite. I feel like I have achieved something big. Here I have shared a collection of 25 Indian paneer recipes which are super hit among my family members and are easy to make too.I still have a big list to try. I will include them in this list whenever I post it. Lets check out the collection of 25 paneer recipes with step by step pictures.

Check out my Soft Chapathi Recipe, Kulcha, Naan without yeast

25 Indian Paneer Recipes

A collection of 25 paneer recipes - Gravies, dry starters, snacks & rice varieties

Cuisine: Indian

Category: Paneer Recipes

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Paneer Potato Bread Rice Masala powders Whole garam masala Onion Tomato Capsicum Fresh cream Butter/Oil Milk Coconut Salt & water

COLLECTION

Choose your favorite & enjoy making these yummy paneer recipes at home ! Don’t forget to share your feedback with me

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Very good recipes Tags: easy Paneer recipes, Paneer recipes, Indian paneer recipes, Paneer recipes kids, Indian paneer recipes without onion & garlic, Paneer dishes, Varieties of paneer recipes

Paneer Makhani – Paneer Makhanwala Recipe

Paneer Makhani ( Makhani means cream in Hindi) is a rich Punjabi gravy/sabzi made with tomato, onion, Butter and cream.Some people call this as Paneer Makhanwala too. Actually I was thinking Paneer butter masala & Paneer makhani recipes are one and the same as the basic ingredients are similar. But after going through few posts, I came to know there is difference in their cooking procedures. I followed Tarla Dalal’s recipe for this gravy. Its taste was close to the restaurant ones and we loved it with soft chapathi. I packed it for Sendhil & Raksha’s lunch box. This gravy can be made without onion, garlic too because its the butter, cashews & fresh cream that makes magic here. Do try it for Chapathi, Naan or plain kulcha. Tastes yumm. Lets see how to prepare Paneer makhani at home.

Paneer Makhani Recipe

How to make Paneer Makhani - Rich, Yummy gravy for chapathi/Roti, Naan & kulcha

Cuisine: North Indian

Category: side dish for roti

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Paneer/Cottage cheese - 200 gms Tomato - 3 nos Big onion - 1no Cashews - 10 nos Red chilli/Byadgi/Kashmiri chilli - 3 nos To saute Butter - 2 tbsp Cinnamon - 1 inch Cloves - 2 nos Green cardamom - 2 nos Cumin seeds - 1/2 tsp Red chilli powder - 1/2 tsp Dhania powder - 1 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/8 tsp Salt - as needed Sugar - 1/4 tsp Kasoori methi - 1/2 tsp ( crushed) Fresh curd - 2 tbsp Fresh cream - as needed ( I added 2 tbsp) Water - as needed

METHOD

Cut the paneer into 1 inch strips. Heat water in a bowl and keep the paneer immersed in hot water till use.In a kadai, heat 1 cup of water and boil the chopped tomato, onion, cashews and red chillies. After the tomato, onion is cooked, switch off the flame.Cool down and grind to a smooth paste adding the required water. In a kadai, heat butter.Saute cinnamon, cloves, green cardamom and cumin seeds. Add the ground tomato puree and saute well for a minute. It will start to thicken, changes color by leaving some oil. Add turmeric powder, red chilli powder, dhania powder, garam masala powder, sugar, salt. Mix well & saute the gravy until it starts to leave traces of oil. Now add curd and mix well.Cook for a minute.Add 1/2 - 1 cup of water and boil well. Lastly add paneer cubes and boil well until the gravy comes to a desired consistency. Add the crushed kasoori methi and fresh cream. Mix well. Switch off the flame and serve hot with roti/Chapathi.Enjoy !

Note

Adjust the quantity of chilli powder as per your taste buds Use kashmiri chilli & Kashmiri chilli powder to get a bright red colored gravy. Adding fresh cream gives a great taste. So do not avoid it. If you don’t have fresh cream in hand, collect the skin/Malai from the the boiled milk and add it. Instead of cashews, you can use almonds too.

Enjoy this rich and creamy paneer makhani with roti or naan ! Tastes yumm !!

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Carrot Beans Poriyal Recipe - Curry Recipe

This is the first poriyal ( Palya in Kannada, Curry in Hindi, Thoran in Malayalam, Poriyal in Tamil) recipe I learnt from my MIL after marriage. I have been making this poriyal for years but somehow I missed making this post in my blog.Today being HOLI Festival, I din’t have mood to post any recipes but its more than 2 days since I sat in my blog. So I thought of sharing this colorful Poriyal/curry recipe to suit the festival.Earlier I used to follow my MIL’s method. But nowadays I make this poriyal in a pressure cooker in one go. I make it mostly in busy morning hours using my small 1.5ltr PC. It gets ready in just 10 minutes apart from chopping. Its a very easy & healthy stir fry that can be made with or without coconut and onion. Most of the time I avoid using both of them. So its purely a bachelors style recipe. Its a good side dish for Sambar, Rasam and curd rice. Thanks to my MIL for teaching me this yummy South Indian poriyal recipe. Ok, lets see how to make Carrot beans poriyal for rice.
Check out my other poriyal recipes HERE.

Carrot beans poriyal recipe

Carrot beans poriyal - How to make carrot bean stir fry using a pressure cooker - Side dish for rice

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Carrot - 2 nos Beans - 15 nos Moong dal – 1 tbsp Sambar powder - 1 tsp Turmeric powder – 1/8 tsp Sugar – a pinch Salt - as needed Water - 1/3 cup ( add 1/2 cup max) To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds/Jeera - 1/2 tsp Big onion - 1 no ( optional) Curry leaves - few Grated coconut - 3 tbsp ( optional)

METHOD

Wash and chop the carrot, beans and set aside. Heat a pressure cooker bottom with oil. Temper mustard seeds, urad dal, cumin seeds, curry leaves. Saute chopped onions if using. Then add the chopped carrot, beans. Mix well for a minute.Add moong dal, give a stir. Add sambar powder,turmeric powder,sugar, salt( use 1/2 tsp of sambar powder if its more spicy).Give a quick mix. Add 1/4 cup of water.Mix well. Pressure cook in high flame for 2 whistles.Switch off the flame. After the steam is released, check if there is any excess water. If so, boil it in high flame for a minute till water is drained off. Now add the grated coconut, mix well and switch off the flame. Serve with sambar, rasam or curd rice. Enjoy !

Note

Adding onions & coconut is completely optional.But adding them gives more quantity of poriyal. If you are making this curry for guests, do add onions & more grated coconut. It tastes yummy, looks colorful and rich. Add less water in the pressure cooker.Don’t worry, cooker bottom won’t burn.  As we are cooking in high flame, veggies won’t turn mushy too. Adjust the quantity of sambar powder as per its spiciness. I always use my homemade sambar powder.

Try this easy, healthy stir fry for your lunch and enjoy with sambar or rasam. I served it with mullangi/Radish sambar

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