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Basundi using Coconut Sugar

Homemade Basundi/Rich sweetened with Coconut sugar , flavoured with cardamom and nutmeg and garnished with dryfruits. INGREDIENTS: Organic Milk 2 cups Coconut Sugar 1 cup Cardamom powder 1-2 tsp Nutmeg a pinch Sliced almonds for garnishing  INSTRUCTION: 1.Boil organic milk for a good 45 minutes to make it thick and collect the cream . 2. Add coconut sugar, cardomom powder and nutmeg powder  3.Garnish with sliced almonds..Tastes delicious when chilled.

Dry Coconut Chutney /Easy chutney recipe using dry coconut


Coconut chutney is a South Indian condiment that is a staple in almost every household. It is super easy to make and pairs perfectly with most South Indian breakfast dishes like dosa, idli, vada, and upma.But what do you do when you don't have tender coconut but still want to make a delicious chutney???
DONT WORRY!!
Here is a recipe for coconut chutney whichis made using DRY COCONUT either dry coconut flakes  or desiccated coconut that can be easily found in any kitchen. 
This simple and flavourful dry coconut chutney recipe is again a recipe curated by my Mother. Perfect for those who love an instant chutney which adds a little bit of spice to their breakfast without the hustle of grating the coconut in the morning. It is a great accompaniment to dosas, idlis, and other South Indian dishes. Additionally, it is a healthy condiment that can be enjoyed guilt-free.
You can experiment with the ingredients to suit your taste buds. For instance, add some roasted peanuts or cashews to the chutney to give it a different flavour. You can also add a dash of lemon juice for an extra tangy taste.
In conclusion, this chutney is a versatile and delicious condiment that can be prepared in no time. It is healthy, tasty, and can be enjoyed with almost any South Indian dish. So why wait? Give this recipe a try and enjoy a flavour-packed breakfast experience!
Here's how to make it:

Ingredients
1/2  cup Dry coconut, (flakes/ dessicated)
1/3 cup roasted chana dal/ Puthani /Bengal gram
2-3 green chillies
1 tbsp Cumin Seeds (Jeera))0
1 inch ginger
1-3 Garlic clove 
Salt to taste
1/2 cup water (adjust accordingly )

For tempering:
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1-2 dried red chillies
A few curry leaves

Method:
1. In a blender, add dry coconut flakes/ dessicated coconut, roasted chana dal, green chillies, ginger, garlic and salt. Add water as required and blend the mixture until smooth.
2. Empty the chutney into a bowl.
3. Heat oil in a small pan. Add mustard seeds, urad dal and red chillies. Fry them until the mustard seeds splutter and the dal turns a light brown colour. Finally, add curry leaves and fry for a few seconds.
4. Pour the tempering over the chutney and serve.

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