When I was discussing on writing a recipe for coconut milk ,my family members were not too convinced to give a post dedicated to it.I then explained to them that even these come in ready made packets and one of my friends had shared that using ready made shredded coconut or coconut milk has so many ill effects to human body including obesity and infertility due to those preservatives..There is one more reason behind sharing this recipe.Recently when I had met my brother in a family function he was quoting that coconut milk is ranked next to breast milk in terms of nutrition.It is extremely nutritious and healthy as per his doctor. Continue reading “HOME MADE COCONUT MILK-How to make coconut milk?”
My love and trials on ONE POT meals never ends.I keep experimenting almost every morning.This channa biriyani came to my mind when I was thinking for doing something other than stir fry or gravy or filling for sandwich with channa.Mom never forgets to include one variety of legume in our daily meal to suffice the daily protein requirement.I also try to follow my mother and always try to include atleast 2 or 3 portions of pulses in daily meal.My son loves all legumes since they are easy to pick and munch on.This simple yet rich dish is one of his favourites.
- Basmati rice-1 cup
- Channa/Chickpeas-3/4 cup
- Thick coconut milk-3/4 cup
- Water-3/4 cup
- Garam masala-1/2 tsp
- Turmeric powder-A pinch
- Salt-To taste
- Ghee -To cook
To grind into a smooth paste:
- Tomato-1 medium sized
- Coconut grated-1 tbsp
- Mint leaves-8
- Coriander leaves-10
- Ginger-A small piece
- Green chilly-2
- Bay leaf-1 leaf
- Cinnamon-A small piece
- Fennel seeds-1/4 tsp
1.Soak Channa/chickpeas overnight after thoroughly washing in water.
2.Rinse and soak rice for 30 minutes in normal water.
3.Pressure cook soaked Channa for 3 whistles.Ensure that they don’t turn mushy.
4.Make a smooth paste out of all ingredients under “To grind into a smooth paste” and keep it aside.
5.In a pressure cooker,add two tbsp of ghee.Add all tempering elements.
6.Now add the paste and fry until raw smell vanishes.
7.Rinse rice well and add the cooked Channa and rice to this.
8.Now add turmeric powder,garam masala and salt and give a quick stir.
9.Add water and coconut milk and cook for three whistles.
10.When the pressure is released carefully fluff it with a fork.
11.Serve it with any raitha of your choice.
You can use brown basmati rice too in this recipe.The water+coconut milk required would be 3 cups for 1 cup of rice after soaking in warm water for 40 minutes.
I prefer to pre cook channa to ensure softness.But do take care while cooking.It shouldn’t get mashed.
Introduce channa separately to your baby before trying this recipe.
Adjust spices as per your taste.
Always consult your pediatrician before introducing any new food to babies.
Hope you find this helpful.Do write your valuable feedback as comments so that I shall improve.Please do not forget to stay tuned with me by following by blog here and liking my facebook page at http://www.facebook.com/KitchenKathukutty or follow me on Twitter. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin. Do feel free to write to at firstname.lastname@example.org for any queries.
A very quick and easy dessert/snack/sweet/baby meal/festive recipe which is extremely nutritious and 100% tempting you to have more and more is CARROT KHEER/CARROT PAYASAM. I just attempted this recipe for my guests today and I thought if sharing it for Ganesh Chaturthi special. Yet another recipe where I have replaced the whites(milk & white sugar) making it baby friendly and health friendly for the entire family just like my recent ragi milk carrot halwa and daliya kheer .
I am providing the recipe with and without white sugar & milk here below.For babies below one year I would suggest you to please choose the recipe without sugar and milk and also avoid saffron & dryfruits. Visit my collection of healthy home made baby foods with few insights on weaning,sample diet chart(6 months to 12 months) here.
- Carrot – 5
- Powdered sugar/Palm sugar-4 or 6 tbsp
- Coconut milk(Thin)/Thick Milk-1.5 cups
- Saffron-10 strands
- Dry fruits-Handful
- Ghee-4 tbsp
1.Wash and peel skin of carrots.
2.Steam cook them after roughly chopping or pressure cook without water.
3.After cooling,add the cooked carrots and powdered sugar/palm sugar to a blender.
4.Make a fine puree of carrot and set it aside.
5.Add saffron to 2 tbsp of lukewarm milk or water.
6.Add 2 tbsp of ghee in a thick bottom pan and roast the dry fruits.
7.Set them aside.
8.Add the remaining ghee and saute the carrot puree in it.
9.When it just begins to boil add the saffron and dry fruits and mix well.
10.Switch off and cool it well.
11.Add milk/coconut milk and serve chilled.
You can also add milk when the kheer is on stove top. But be sure to stir well continuously and switch off the gas in two minutes.
If you prefer coconut milk,do not add when it is hot . It might curdle.
The consistency is purely your choice. Add milk accordingly. But don’t make it too thick or too runny.
I saved few dry fruits to garnish.
You can also deep freeze to make ice cream/popsicle. I accidentally did it and it was too yummy.
Adjust sugar according to your taste.
You can skip sugar/palm sugar if carrots are sweet in taste and also for babies below 1 year.
For babies below 1 year avoid dry fruits and saffron.
Coconut milk can be given for babies. If you doubt its usage you can skip or reduce quantity or use diluted version. Have a word with your doctor and consider your family history of allergy.
If you using palm sugar,be sure to have powdered and sieved well before use.
Always have a word with your pediatrician before introducing a new food to your baby.
If you use cow’s milk,use after boiling it well.
Prefer a thickened version for babies below one year.
I had used milk for soaking saffron and coconut milk to mix with the kheer in the above images.