This quick and delicious coconut chutney | nariyal chutney made with freshly grated coconut and simple pantry ingredients is loaded with chock full of flavors. It goes well with any kind of idlis, dosas, uttapams or vadas.
Sharing a quick & delicious chutney recipe for idli, dosas, uttapam, or vadas! This one is an easy coconut chutney | nariyal chatni that is full of flavors, and one without which idlis would be rather bland. The trio of sambhar , coconut chutney & idli is like a trinity of the perfect South Indian breakfast. Some people also like podi powder drizzled with coconut oil on their idlis.
Very few ingredients go into making this chutney. Again there are many variations to this simple chutney from region to region, there’s a red version made with garlic and dried red chillies, and the other popular version is the green chutney made with coriander/cilantro leaves and coconut.
Sharing this chutney recipe the way I’ve learnt from my friend Malathi. We love this lightly spiced chutney with a hint of sourness, it pairs well with idlis!
I will be off blogging for a little while. Will be back sooner with some news to share and hope to catch up on all your posts 🙂 Till then, take care and be well!
- LOOKING FOR MORE CHUTNEY RECIPES? THEN DO TRY THESE TOO
- STEP BY STEP INSTRUCTIONS TO MAKE WHITE COCONUT CHUTNEY | IDLI CHUTNEY | COCONUT CHUTNEY FOR DOSA
- HOW TO MAKE SOUTH INDIAN COCONUT CHUTNEY | DOSA CHUTNEY RECIPE?
- Coconut Chutney Recipe | Idli Chutney | Dosa Chutney
LOOKING FOR MORE CHUTNEY RECIPES? THEN DO TRY THESE TOO
- Peanut chutney with coconut
- Green coconut chutney
- Tomato chutney
STEP BY STEP INSTRUCTIONS TO MAKE WHITE COCONUT CHUTNEY | IDLI CHUTNEY | COCONUT CHUTNEY FOR DOSA
1.Dry roast the urad dal on medium-low heat until golden brown.
2.Grind all the ingredients using little water at a time, until you get a smooth paste. I used about 1/2 cup water. If you are using yogurt add it after blending all the ingredients to a smooth paste & mix well.
3.For the tempering, heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies, and asafoetida. When the curry leaves become crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used, it is best to consume it with 1-2 days. Store it in the refrigerator.
HOW TO MAKE SOUTH INDIAN COCONUT CHUTNEY | DOSA CHUTNEY RECIPE?
Coconut Chutney Recipe | Idli Chutney | Dosa Chutney
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml , 1 tsp = 5 ml
- 1 cup freshly grated coconut
- 1/2 inch ginger, skin peeled
- 1 green chilli, or more as per desired heat
- 1 tbsp urad dal, dry roasted until golden brown, or dalia dal
- 2 tbsp yogurt or gooseberry sized ball of tamarind
- Salt, to taste
For the tempering
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- A sprig of curry leaves
- 2-3 dried red chillies
- pinch of hing (asafoetida)
- 2 tsp oil
Instructions
- Dry roast the urad dal on medium-low heat until golden brown.
- Grind all the ingredients using little water at a time, until you get a smooth paste. I used about 1/2 cup water. If you are using yogurt add it after blending all the ingredients to a smooth paste & mix well.
- For the tempering, heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies, and asafoetida. When the curry leaves become crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used, it is best to consume it with 1-2 days. Store it in the refrigerator
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
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Regards,
Freda
Coconut Chutney Recipe | Idli Chutney | Dosa Chutney
Ingredients
Measuring cup used, 1 cup = 250 ml , 1 tsp = 5 ml
- 1 cup freshly grated coconut
- 1/2 inch ginger, skin peeled
- 1 green chilli, or more as per desired heat
- 1 tbsp urad dal, dry roasted until golden brown, or dalia dal
- 2 tbsp yogurt or gooseberry sized ball of tamarind
- Salt, to taste
For the tempering
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- A sprig of curry leaves
- 2-3 dried red chillies
- pinch of hing (asafoetida)
- 2 tsp oil
Instructions
- Dry roast the urad dal on medium-low heat until golden brown.
- Grind all the ingredients using little water at a time, until you get a smooth paste. I used about 1/2 cup water. If you are using yogurt add it after blending all the ingredients to a smooth paste & mix well.
- For the tempering, heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies, and asafoetida. When the curry leaves become crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used, it is best to consume it with 1-2 days. Store it in the refrigerator
These homemade Bourbon biscuits | Bourbon cream biscuits are delicious and so easy to make. So much better than store-bought ones!
Hi guys! Hope everyone is doing great! First off let me start with some exciting news happening on my home front! My daughter Katelyn was born on the 24th of February, and hence I’ve been away from blogging for a while.
Y’all know the drill of having a newborn around if you’ve been there, done that 😀 This post and the ones that will follow in the coming weeks are all scheduled, as I was sure I wouldn’t have much time at hand to blog.
And I also know taking a break only makes it harder to return. Experienced this in June last year and it took me 2 months to get back to blogging again. So this time I did a little homework to avoid that scenario 🙂 I will surely catch up on all your posts sooner!
Bourbon biscuits are intense chocolate biscuits sandwiched between rich chocolate buttercream filling. The name can be pretty misleading as you may think they contain bourbon whiskey, but here is the reason why it is actually called so;
The biscuit was introduced in 1910 (originally under the name “Creola”) by the biscuit company Peek Freans, of Bermondsey, London, the originator of the Garibaldi biscuit. The new name was taken from the European royal House of Bourbon. The Bourbon biscuit is the fifth most popular biscuit in the UK to dunk into tea. (Source- Wiki )
Bourbon chocolate biscuit | bourbon cream cookies made its appearance in India in the year 1955 by Britannia company. This has been one of my favorite biscuits to snack on right since my childhood. Of course, which kid can resist sparkling sugar dusted, dark chocolate biscuit, sandwiched with a smooth chocolate buttercream filling ?? None that I know of! For that matter, give me a bourbon biscuit packet and I’ll happily finish it all off!
- BOURBON BISCUITS INGREDIENTS
- STEP BY STEP INSTRUCTIONS TO MAKE BOURBON BISCUITS
- HOW TO MAKE BOURBON BISCUITS | BOURBON CREAM BISCUITS?
- Bourbon Biscuit Recipe | Homemade Bourbon Biscuits
BOURBON BISCUITS INGREDIENTS
For these homemade bourbon biscuits , you need-
- Flour
- Cocoa powder
- Castor or brown sugar
- Butter
- Baking soda
- Golden syrup. See substitutes in the recipe card.
- Milk or water, to bring the biscuit dough together
- Butter, powdered sugar, and cocoa powder for the chocolate buttercream filling
These are really simple to make, require no fancy equipment and they turned out even better than the readymade ones if I may say so! I almost ate half of the buttercream filling just like that, so good and addictive !! My son can be picky when it comes to biscuits, but these have his stamp of approval too. So there you go, these are 100% toddler approved. Well not the healthiest, but what is life without a bit of a treat once in a while?
Go ahead and make some bourbon biscuits with your little ones 🙂 These are the best bourbon biscuits and I’m sure you will agree on that!
STEP BY STEP INSTRUCTIONS TO MAKE BOURBON BISCUITS
1.Preheat oven to 350 F/180°C. In a mixing bowl, sieve flour, cocoa, and baking soda. Add salt and whisk to combine the dry ingredients well. Add the light brown sugar and mix.
2.Add in the cubed butter and agave nectar next, rub the butter into the flour mixture until it resembles coarse sand like texture.
3.Add milk a teaspoon at a time, mix well until the mixture clumps together and forms a dough. I used 3 teaspoons of milk, adjust accordingly.
4.Cover the dough in a cling wrap and chill in the refrigerator for 30 mins.
5.Dust your work surface and rolling pin with flour and roll out the dough to an approximate rectangular shape. If you find it difficult to roll or the dough is breaking apart, simply place the dough ball between 2 parchment papers and roll it out. I rolled it out to a rough shape to a thickness of 1/8 inch and then trimmed the edges of the rolled dough (the dimensions were 6-inch x 5 inches). Next, I cut horizontally into 1-inch strips to get 6 strips and cut vertically at 2.5 inches. I got 12 biscuits, then I further gathered the remaining dough, rolled them out again and tried to get similar sized biscuits as the first lot. So I got a total of 20 biscuits, which makes 10 individual sandwich biscuits. (You can make the biscuits any dimensions you want, try and keep all of them uniform). Use the end of a skewer to mark the long edges of each biscuit with five dots to resemble a traditional Bourbon.
6.Bake for 12-15 mins. They start to turn darker around the edges when they are done). Baking times may vary depending on the thickness and dimensions, to test what works best for your oven, bake 2-3 biscuits to get an idea of the timings, they will harden as they cool down) Remove the tray from the oven, dust with granulated sugar and leave to cool completely.
7.To make the filling, put the butter into a large bowl and sift in the icing sugar and cocoa powder. Mix until combined (Do not add any liquid – the icing should be thick).
8.Once the biscuits have cooled down completely, sandwich them using the prepared icing. Do not spread the icing if the biscuits are still warm, as the butter will simply melt. I use a butter knife to spread the icing, you may use a piping bag for a neater finish. As the biscuits sit, the icing will firm up, so it’s better to serve these after a while.
HOW TO MAKE BOURBON BISCUITS | BOURBON CREAM BISCUITS?
Bourbon Biscuit Recipe | Homemade Bourbon Biscuits
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the biscuit dough
- 1 cup unbleached all-purpose flour, spooned and leveled
- 4 tbsp unsalted butter, softened
- 4 tbsp caster/superfine sugar, I used light brown sugar
- 1 tbsp golden syrup, I used agave nectar, you may use honey instead
- 3 tbsp cocoa powder
- 1/2 tsp baking soda
- 2 to 3 tbsp milk, or water for a dairy-free alternative
- pinch of salt
For the buttercream filling
- 3 tbsp butter
- 1 tbsp cocoa powder
- 1/2 cup confectioner’s sugar/icing sugar
Instructions
- Preheat oven to 350 F/180°C. In a mixing bowl, sieve flour, cocoa, and baking soda. Add salt and whisk to combine the dry ingredients well. Add the light brown sugar and mix.
- Add in the cubed butter and agave nectar next, rub the butter into the flour mixture until it resembles coarse sand-like texture.
- Add milk a teaspoon at a time, mix well until the mixture clumps together and forms a dough. I used 3 teaspoons of milk, adjust accordingly.
- Cover the dough in a cling wrap and chill in the refrigerator for 30 mins.
- Dust your work surface and rolling pin with flour and roll out the dough to an approximate rectangular shape. If you find it difficult to roll or the dough is breaking apart, simply place the dough ball between 2 parchment papers and roll it out. I rolled it out to a rough shape to a thickness of 1/8 inch and then trimmed the edges of the rolled dough (the dimensions were 6-inch x 5 inches). Next, I cut horizontally into 1-inch strips to get 6 strips and cut vertically at 2.5 inches. I got 12 biscuits, then I further gathered the remaining dough, rolled them out again and tried to get similar sized biscuits as the first lot. So I got a total of 20 biscuits, which makes 10 individual sandwich biscuits. (You can make the biscuits any dimensions you want, try and keep all of them uniform). Use the end of a skewer to mark the long edges of each biscuit with five dots to resemble a traditional Bourbon.
- Bake for 12-15 mins. They start to turn darker around the edges when they are done). Baking times may vary depending on the thickness and dimensions, to test what works best for your oven, bake 2-3 biscuits to get an idea of the timings, they will harden as they cool down. Remove the tray from the oven, dust with granulated sugar and leave to cool completely.
- To make the filling, put the butter into a large bowl and sift in the icing sugar and cocoa powder. Mix until combined (Do not add any liquid - the icing should be thick).
- Once the biscuits have cooled down completely, sandwich them using the prepared icing. Do not spread the icing if the biscuits are still warm, as the butter will simply melt. I use a butter knife to spread the icing, you may use a piping bag for a neater finish. As the biscuits sit, the icing will firm up, so it’s better to serve these after a while.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Thanks for stopping by!
Regards,
Freda
