coconut

HOW TO MAKE VADAI, A SOUTH INDIAN SNACK – with Rajiv Surendra (Vegan and Gluten Free!)

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Vadai are a South Indian fried snack made of urad dal (split matpe beans). Rajiv’s vadai are light and fluffy and full of flavor!

Ingredients:
– Urad dal
– fenugreek seeds
– fresh ginger root (peeled and roughly chopped)
– pearl onions/red onions/shallots
– fresh green chilies
– fresh curry leaves
– cumin seeds
– salt
– ground black pepper

Vegetable oil for frying

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★ TABLE OF CONTENTS ★
• 0:00 | Introduction to the Episode
• 0:03 | Introduction to South Indian Snacks
• 0:30 | Preparing the Coconut Chutney
• 0:44 | Choosing and Preparing Fresh Coconuts
• 1:04 | Scraping Fresh Coconut
• 1:35 | Variations of Coconut Chutney
• 2:07 | Adding Ingredients to the Coconut Chutney
• 2:31 | Incorporating Curry Leaves
• 2:58 | Storing Curry Leaves and Plant Care
• 3:17 | Adding Shallots or Indian Red Onions
• 4:19 | Adding Fresh Ginger
• 4:32 | Blending the Coconut Chutney
• 5:21 | Frying Mustard and Cumin Seeds for Garnish
• 6:10 | Completing the Coconut Chutney
• 7:07 | Introduction to Vadai (V)
• 8:11 | Gluten-Free and Vegan Snack Benefits
• 8:18 | Cultural Context: Sri Lanka and South India
• 9:00 | Understanding Urad Dal (Split Matte Pea Beans)
• 9:20 | Importance of Ulundu in Tamil Cuisine
• 10:00 | Soaking Urad Dal and Fenugreek Seeds
• 10:57 | Blending Soaked Urad Dal
• 12:07 | Achieving the Right Batter Consistency
• 13:02 | Adding Chopped Onions and Curry Leaves
• 14:34 | Adding Spices: Cumin, Black Pepper
• 15:42 | Mixing the Vadai Batter
• 16:05 | Importance of Salt and Preventing Batter Drying
• 16:33 | Frying Vadai in Clay Pot or Deep Fryer
• 17:09 | Traditional Technique: Shaping Vadai
• 17:36 | Frying Tips for Golden, Crispy Vadai
• 18:38 | Draining and Serving on Ironstone Platter
• 19:01 | Storing Vadai Batter for Freshness
• 19:36 | Serving Vadai Hot and Fresh
• 20:00 | Final Thoughts on Vadai and Coconut Chutney
• 20:15 | Encouragement to Experiment
• 20:40 | Closing Remarks

💡 TOPICS IN THIS VIDEO 💡
• Fresh Coconut Selection
• Coconut Chutney Recipe
• Variations in Coconut Chutney
• Using Curry Leaves in Cooking
• Maintaining Curry Leaf Plants
• Green Chilies for Chutney
• Serrano vs. Thai Green Chilies
• Indian Red Onions vs. Shallots
• Adding Fresh Ginger to Recipes
• Blender Techniques for Chutney
• Frying Mustard Seeds for Flavor
• Gluten-Free Snacks Ideas
• Vegan Snack Recipes
• Origins of Vadai (V)
• Urad Dal in Indian Cooking
• Tamil Cuisine Essentials
• Soaking and Preparing Dal
• Fenugreek Seeds in Recipes
• Traditional Tamil Cooking Techniques
• Achieving Perfect Batter Consistency
• Cumin Seeds in Indian Dishes
• Black Pepper in Tamil Snacks
• Deep-Frying Vadai
• Shaping Vadai Traditionally
• Cooking in Clay Pots
• Frying Temperature Tips
• Serving Vadai with Coconut Chutney
• Preserving Vadai Batter
• Crispy and Fluffy Vadai Texture
• Pairing Snacks with Tea
• Vadai as Street Food
• South Indian Snacks in Canada
• Rajiv Surendra’s Cultural Heritage
• Cooking Tips for Beginners
• How to Store Batter Airtight

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How To Make Jamaican COCO BREAD For Beef Patties

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DIY with coconut 🥥 / How to make kalire for wedding / Ghamu Saran #shorts #wedding

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Your queries :-

How to make kalire step by step
How to make kalire for wedding
How to make coconut kalire at home
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How to Make a Coconut Shell Flower🌼🥥 #coconutshellcraft #shortsfeed #diy #shorts #craft

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How to Make a Coconut Shell Flower🌼🥥 #coconutshellcraft #shortsfeed #diy #shorts #craft #coconutshellcraftideas #woodcraftideas #coconuttreecraft #coconutshellart

How to forget your Ex. #shorts | Be YouNick

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साउथ इंडियन नारियल चटनी | Coconut Chutney | Idli Dosa Chutney | how to break coconut | Chef Ranveer

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EASY COCONUT CHUTNEY RECIPE – Idli or Dosa is incomplete without this!!!!

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⏩𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 𝓱𝓮𝓻𝓮:
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
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COCONUT CHUTNEY
Preparation time : 10 minutes
Cooking time : 10 minutes
Servings : 2

Ingredients
1 whole Coconut (नारियल)
3-4 fresh Green Chillies (हरी मिर्च)
½ tsp Cumin Seeds (जीरा)
2 tbsp roasted Chana (भुना चना)
6-8 Cashew Nuts (काजू)
1 inch Ginger (अदरक)
Salt to taste (नमक स्वादानुसार)
½ Lemon Juice (नींबू का रस)

For Tempering
2 tbsp Coconut Oil/Refined Oil (नारियल तेल या रिफाइंड तेल)
1 tsp Mustard Seeds (सरसों के बीज)
¼ tsp Fenugreek Seeds (मेथी दाना)
2 tbsp Gota Urad (गोटा उड़द)
1 tbsp Chana Dal (चना दाल)
2 dry Red Chillies (सूखी लाल मिर्च)
1 sprig Curry Leaves (कड़ी पत्ता)

Process
In a grinder jar add coconut, green chillies, cumin seeds, roasted chana, cashew nuts, ginger, salt and grind it into a fine paste.

Meanwhile heat oil in a pan and add mustard seeds, fenugreek seeds, gota urad, chana dal, dry red chillies, curry leaves and fry until nutty brown.

Now remove the coconut paste in a bowl add lemon juice and half of the tempering then mix everything properly.
Put in a serving bowl and garnish with remaining tempering

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How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network

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Thai Panang Curry is the ULTIMATE comfort food! Make it for your next date night — it’s the dish that made Jet’s wife, Ali, want to marry him! #ReadyJetCook

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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Panang Chicken Curry
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 40 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly chopped

Directions

In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.

Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.

Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.

Cook’s Note
Never shake the can of coconut milk! You want the cream to naturally separate and rise to top. You can use that natural coconut cream like cooking oil to fry your curry pastes!

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How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network

How to Make Coconut French Macarons NO ALMOND FLOUR | sweetco0kiepie

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Open Me~

A lot of you guys have been asking for french macarons without almond flour since you are allergic to nuts are cannot find almond flour. If you want more versions of these no almond flour macarons, please leave a comment 🙂

Ingredients:
– 1 cup powdered sugar
– 3/4 cup coconut flour
– 2 egg whites
– 1/4 cup sugar

HOW TO MAKE COCONUT FLOUR:

MACARON TEMPLATES:

Cream Cheese Whipped Frosting:
-4 oz softened cream cheese
-1 cup powdered sugar
-2/3 cup heavy whipping cream
-1/2 tsp vanilla extract
Directions:
Beat heavy whipping cream in a separate bowl until soft peaks form.
In a separate bowl, beat the cream cheese with the powdered sugar until fluffy. Beat in the whipped cream and add the vanilla extract. Transfer to a pastry bag and it’s ready to use!

You can always choose whatever filling you desire.

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Editing Software: Adobe Premiere Elements 11

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Homemade body scrub: how to make it

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This guide shows you homemade body scrub: how to make it
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