Tender Coconut Icecream

Tender Coconut Ice-cream -  super creamy and delicious homemade vegan ice cream, so perfect for this summer.  

Ingredients:
Tender coconut flesh - 2 cups
Coconut milk - half cup
Cashew nuts - 6-7 (soaked)
Coconut cream - one cup
Coconut sugar - 2 tsp (optional, add it according to your preference)
Tender coconut flesh (chopped) - 1 tsp for the topping

Process:
1. Put everything in a blender jar and blend together.
2. Transfer the mixture into an airtight container or ice cream tray, add the chopped tender coconut flesh on the top and cover with aluminium foil. 
3. Refrigerate for 6-8 hours or still set. Scoop and enjoy. 

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

PINK COCONUT LADDU

October is breast cancer awareness month, which is an annual campaign to raise awareness of this disease. This year, some food bloggers has initiated this campaign which is known as pinktober4breastcaner, by cooking something with the color Pink. Any drinks or healthy pink dish or any dessert. however I have picked up the third one, that is pink dessert and made these cute Pink Coconut Laddus. 

Narkel Naru or Coconut Laddu is a very famous dessert or misti for Bengalis. We made this laddu specially during Lakshmi puja, which is celebrated just after Durga puja. This time I have made this before Lakshmi puja, and of course with a twist. You can made this naru with sugar or jaggery (whichever you like). I have made this for the campaign, but cant use any food colors so I have used little bit of beetroot juice to give this beautiful baby pink colors in the laddus. Do try this, the recipe is extremely easy and same as we use for making simple coconut laddus.

Ingredients: 

1. Grated coconut - 2 cups 
2. Sugar - 1/2 cup
3. Condensed milk - 1/2 cup
4. Elaichi powder - 1 pinch
5. Beetroot juice - Less than 1/2 tea spoon

Process:

1. In a large kadhai, put the grated coconut and add condensed milk and sugar, cook on a medium flame. Reduce the flame after a while and keep stirring constantly on a low flame till the mixture dries.

2. Check the doneness on the hand, if you roll it, the hand should get slightly oily.

3. Grate a small piece of beetroot and take out the juice from it.

4. When the coconut mixture is ready, remove from flame and add cardamom powder and beetroot juice drop by drop till you get the perfect color. Take care not to use much juice, that will change the color of the laddus darker. Mix thoroughly and roll into small laddus. 

Narkel'er Bora r Dalna || Coconut Fritters curry

Preparing Narkel'er bora or Coconut fritters needs very much patience as it's a time taking affair in the kitchen. Though now-a-days we get readymade shredded coconut at shops. I have seen my mom buying coconut, break it, shred it and then proceed with the process of preparing heavenly Narkel'er bora for making this awesome Bong cuisine. We do not have to go through such hassles, since we get readymade shredded coconut now-a-days, and almost many easily usable ingredients are available in the departmental stores. This is a pure veg recipe, no onion garlic is used.

Ingredients: 

For Coconut Fritters:

1. Coconut - 2 cups (shredded)
2. Green chilli - 2-3 (finely chopped)
3. Rice flour - 1/2 cup or 2 tsp
4. Cornflour - 2 tsp
5. Salt as per taste
6. Sugar - 1 tsp (optional)
7. Turmeric powder - 1/2 tsp
8. Ghee - 1 cup - to fry and cook
9. Coriander leaves - 1 tsp (finely chopped) - This is optional, you can fry the fritters without coriander leaves and can add them in the gravy, as per your choice.

For the curry:

1. Ginger paste - 1 tsp
2. Green chilli - 2-3 
3. Cumin seeds - 1/2 tsp
4. Bay leaf -1
5. Dry red chilli - 1-2
6. Hing - a pinch
7. Sugar - 1/2 tea spoon
8. Salt as per taste
9. Cumin powder - 1/2 tsp
10. Turmeric powder - 1/2 tsp
11. Garam masala powder - 1/2 tsp

Process: 

For making the fritters: 

1. Take the shredded coconut in a bowl. Add the chopped green chillies, Cornflour, rice flour, salt, sugar and turmeric powder in it. Add coriander leaves also (if you are using). Mix well, try not to add water because coconut itself releases water.

2. Prepare balls from the mix taking small portions and flatten little with the help of your palms. They are ready to be fired. Heat oil and on a moderately low heat, fry the fritters on batches, make sure the heat should not be very less, it can break the fritters. you need to take care on the heat properly while cooking this, much patience is required here.

3. Once all the fritters are done, place them on a tissue paper and keep aside.

4. In a deep frying pan, heat oil and add cumin seeds, hing, bay leaf and saute for 2 minutes. Now add ginger and chilli paste, salt, sugar, turmeric powder and half cup of water. Saute them till oil separates from the spices. Now add 2 cups of water. When the gravy starts boiling, add the fritters and cook it for 2 minutes in medium flame.

5. Add ghee and garam masala powder and for 1 more minutes. Narkel'er borar dalna is ready to serve. Serve with steamed rice. You can also enjoy simple Narkel'er bora along with plain Dal-Bhat (steamed rice and dal) 

COCONUT BHINDI MASALA

There are various ways of preparing Bhindi (lady’s finger) and many people loves Bhindi. Here is something delicious with bhindi and coconut.

Ingredients: 

1. Bhindi (lady’s finger) - 300g 
2. Dried coconut / freshly grated coconut / or coconut powder
3. Cumin seeds - 1 tsp
4. Lemon juice - half lemon
5. Turmeric powder - 1/2 tsp
6. Red chili powder (or to taste) - 1/2 tsp
7. Salt  to taste
8. Chopped  coriander for garnish (optional)
9. Crushed black pepper - 1/2 tsp
10. Red Chilli  - 1
11. Oil - to fry

Process: 

1. Cut the edges off the Bhindi on both ends, now cut them into 2 halves vertically.In a bowl mix bhindi with salt, turmeric powder, red chili powder and crushed black pepper.

2. In a small bowl, mix the dried coconut, 1 tbsp of water, and 1 tbsp of lemon juice. Set aside.

3. Heat the oil and add red chili and cumin seeds, add bhindi and fry for 8-9 mins.

4. When the bhindi is cooked and turned into brown, add the coconut mixture and turn off heat.

5. Add coriander leaves (optional) and grated coconut for garnishing. 

6. Serve with steamed rice and Dal.