HappyCooking

Ingredients: Coconut Cream. Process: Step 1: Refrigerate the coconut milk for about 24 hours it forms like cream in consistency. Step 2: Take a thick bottom pan and transfer the coconut cream into it. Step 4: Place it on a stove on a low flame and keep stirring. Step 5: Don’t forget to scrape the sides in between so that it doesn’t burn. Step 6: After 20 minutes you might observe that the oil starts separating from the cream. Step 7: Continue to stir till it turns into golden brown in color. Step 8: Now turn off the flame and with the help of strainer separate the oil and cream. That’s it virgin coconut oil is ready!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Note: For detailed process please do check out the video on this page.

Ingredients required : Tender coconut Process: Step 1: Chop them into pieces Step 2 : Add them to a blender Step 3: Grind them and add water as per your requirement so that you can extract maximum amount of milk. Step 4: Separate the milk with help of  a strainer. That's it Coconut milk is ready.

Ingredients: Roasted Peanuts Honey - as per taste Salt – Pinch Oil- 1 to 2 tea spoon Process: Step 1: Add roasted peanuts to a blender. Step 2: Blend them and now add oil and blend them Step 3: Mix in between and keep on blending till a thick Paste like consistency is formed. Step 4: Now transfer the butter into a bowl add honey as per your taste and a pinch of salt to normalize the sweetness. That’s it yummy and tasty homemade peanut butter is ready.  Note: The shelf life is 2 months but I recommend to use it only for 15 days since no preservatives are added it tend to lose the paste like consistency and becomes hard.

Ingredients: Ridge Gourd – 250 Grams (peeled slightly) Tomatoes – 250 Grams Green Chilies – 8 to 10 Cumin seeds – 1 tea spoon Coriander leaves Tamarind – ½ lemon size Garlic cloves 2 to 3 Curry leaves Oil – 2 to 3 tea spoons Salt – As per taste Turmeric Process: Step 1: Place a pan on stove and Oil and add cumin seeds. Step 2: Once cumin seed start popping add green chilies and sauté them for 2 minutes Step 3:  Now add tomatoes and saute them for 3 to 4 minutes. Step 4: Add ridge gourd mix well and close it with a lid and let it cook for 2 to 3 minutes. Step 5: Now add curry leaves (optional) and cook for 5 more minutes by placing a lid. Step 6: After few minutes add tamarind and mix well (here Don’t place the lid ) Step 7: After 4 to 6 Minutes add turmeric, salt, coriander leaves and saute them well. Step 8: Off the flame and let it cool. Step 9: Place it in a mixer jar, add garlic cloves and grind them into paste and finally plate i

Tomato Chutney/Green Chili Tomato Chutney: Ingredients: Tomatoes – 6 Green Chilies – 8 to 10 Garlic Cloves – 5 Tamarind – lemon size Curry leaves – few (Optional) Cumin seeds – ½ tea spoon Oil Salt Turmeric powder Process: Step 1: Place a kadai on Stove and 2 tea spoons of oil. Step 2: Once heated add green chilies, cumin seeds and saute them for 2 minutes. Step 3: Add chopped tomatoes give a mix and let it cook for 5 minutes with lid closed. Step 4: After 5 minutes add tamarind curry leaves and cook them for 5 more minutes without placing the lid. Step 5: After 5 minutes off the stove and a pinch of turmeric and salt as per taste. Step 6: once its cooled place them in a grinder,add garlic and grind them to form a paste. Step 7: Plate them and enjoy this chutney with rice and chapathi’s.