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104 coconut oil recipes



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Recipe# 32844
01 Jan 1999
Appam ( How To Make Appam ) 
by Tarla Dalal
Appam is a famous dish from the keralite repertoire of south indian cooking. This recipe is an easy-to-make, instant version of the otherwise tough-to-make dish. Since yeast is used, the batter need not be fermented for long unlike the traditional version. Serve appam with slightly-sweetened coconut ....
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Recipe# 33351
28 Jan 13
Avial ( Pressure Cooker ) 
by Tarla Dalal
No reviews
Avial, you”ll definitely find this dish served at tamil and keralite feasts! usually the coconut paste is added at the end but we have added it along with the other ingredients to save time!
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Recipe# 32909
01 Jan 1999
Avial ( South Indian Recipes) 
by Tarla Dalal
Avial is a dish that originated in kerala, but gained an equal fanfare in tamilnadu as well. Rare is the wedding or festive menu that does not include avial! the key to making excellent avial is to pay equal attention to the visual appeal – vegetables with contrasting colours such as carrot, beans, ....
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Recipe# 32908
01 Jan 1999
Bhindi Mappas by Tarla Dalal
An evergreen favourite of the Syrian Christians in Kerala, Bhindi Mappas features sautéed bhindi in aromatic coconut milk gravy. Although the bhindi does take some time to cook, this recipe is otherwise quite easy as it makes use of everyday ingredients and simple cooking methods. An assortment of p ....
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Recipe# 32894
01 Jan 1999
Bisi Bele Bhaat by Tarla Dalal
This traditional spicy rice dish from karnataka is quite addictive – served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to! improvise by adding field beans, peas, kidney beans or other legumes along with the vegetables, for ....
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Recipe# 32918
01 Jan 1999
Brinjal Rasavangy by Tarla Dalal
No reviews
Rasavangy literally means brinjals in a fluid gravy. While it is a traditional south indian recipe, many believe that it demonstrates a strong maharashtrian influence perhaps because of the selection of spices, or because of the tanginess brought about by dhania! this is an excellent accompaniment f ....
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Recipe# 32849
01 Jan 1999
Cabbage Foogath by Tarla Dalal
This is a dry vegetable dish made with cabbage. Other vegetables like beans, cluster beans, sabre beans, carrots etc can also be prepared in a similar way. One such dry curry is always served along with a traditional south indian lunch.
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Recipe# 32854
01 Jan 1999
Capsicum Poriyal by Tarla Dalal
Capsicum is a tricky vegetable, thanks to its complicated taste. While it goes well with north indian gravies, it is usually only used as an auxiliary to other main vegetables in south indian cooking. However, here is an innovative southie-style curry with capsicum as the focus!
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Recipe# 32667
01 Jan 1999
Chatambade ( How To Make Chatambade ) by Tarla Dalal
No reviews
The addition of curry leaves, either as a seasoning or a flavouring agent, is a salient feature of south indian cooking. This south indian delicacy stands testimony to this, with the distinct flavour and aroma of curry leaves wafting through the air and kindling your gastronomic juices into full-thr ....
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Recipe# 32874
12 Dec 14
Chutney Podi ( Thengai) 
by Tarla Dalal
This flavourful Chutney Podi is sure to make you gobble up an extra idli or two! Mixed with til oil, this Chutney Podi makes an exciting accompaniment to hot idlis and dosas. When packing idlis in the lunch box or for a journey, you can coat them with a mixture of Chutney Podi and til oil to make su ....
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Recipe# 32871
01 Jan 1999
Coconut Pachadi by Tarla Dalal
Pachadis are part and parcel of a south indian thali, be it tamilnadu or andhra pradesh or any state! pachadis can be had with rice, or with spicy ‘mixed’ rice dishes like tamarind rice, etc. In fact, a festive meal is not considered complete in the absence of a pachadi.
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Recipe# 32890
01 Jan 1999
Coconut Rice by Tarla Dalal
No reviews
The generous use of coconuts is a characteristic feature of south indian cooking. Coconut rice is a typical dish that is sure to be relished by all those who like the rich, creamy flavour and texture of coconuts.
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Recipe# 32901
01 Jan 1999
Coriander Chutney ( South Indian Recipes ) by Tarla Dalal
This is a chutney that is gifted with good taste and good looks! the aesthetic green colour of this side dish adds an element of beauty to the thali, while the aromatic and flavourful nature of coriander doesn’t fail to please the taste buds.
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Recipe# 32870
01 Jan 1999
Cucumber Pachadi by Tarla Dalal
No reviews
Cucumber is an ideal ingredient for making curd-based pachadis as it provides good body volume, as well as blends well with the taste of fresh curds. Cucumber pachadi is ideal for the predominantly hot weather prevalent in most south indian states.
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