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Guys, today as I was going through my blogs, I was shocked to notice that I have not posted even one single post during the entire last year. Well I have been facing some tough times since last year and I am trying to come out of it step by step. So keeping up with three blogs is real difficult.

But now, here I am, determined to put back everything that is worst behind me and start afresh.. So watch out I am going to post more and more recipes....

Just support me follow my blog and keep watching my blog...I promise you that you will not regret it...

So keep an eye on my blog for some yummy recipes...

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Coconuts

Coconut belongs to Palm family. Coconut is the fruit of Coconut palms and is found mostly in tropical areas. It is a staple food of the tropics. In South India it is used almost daily in one form or the other. It has got religious and cultural significance too. That is why every house has at least one tree, especially in the coastal areas. 

   The Coconut palms
The sandy and salty soils and hot and humid atmosphere near sea is good for cultivation of coconuts. The matured coconut is buried in the soil for sprouting and this is the seedling from which the palm grows. The shoot comes from one of the eyes of the nut.

   The seedlings from the nut

Coconut is known as Naarikella (Sanskrit), Naariyal (Hindi) and Kobbari Kaaya (Telugu). Actually a coconut is a drupe- the seed or kernel is surrounded by the hard shell which is surrounded by the fibrous cover or the husk.

   The flowers and nuts on the palm

   Nuts of some varieties are golden yellow in colour

Tender coconuts are green in colour, contain more water and almost no meat. This water of tender coconuts is very good for health and more so in hot summers. 

As the coconut matures, the water content decreases and the meat increases. Meat of tender coconut is very soft, jelly like, sweet, nutritious and healthy. During summers, people drink coconut water and snack or tender meat to stay cool and healthy.

   Fresh Coconut

As the coconut matures, its meat becomes hard and quantity of the water decreases when compared to tender ones. Once the husk becomes hard, it is harvested and used as fresh coconut. 

When left on the trees, the coconut ripens, its husk turns brown in colour and the husk becomes soft and dry. At this stage it falls from the tree. But by now the quantity of water is very less and bitter in taste and the meat is hard and oily. These ripened fruits with the brown husk are left alone for months together till the water inside disappears and the meat dries out naturally. These are used for producing dried coconut and oil extraction. The husk is first removed and is used as the coir used for ropes and many other products. The shell of the coconut is broke open and dried to get dried coconut known as "Copra". 

   Dried Coconut

Coconut tree and its products are useful and no part of it goes waste. Hence it is known as Kalpa Vruksha (meaning a tree which provides all the necessities of the life or is useful in many ways) in Sanskrit. Let us see how:

• Tender coconut-water and meat are used as as drink and snack. Tender coconut water contains, sugar, proteins, salts, vitamins, minerals and antioxidants. It is considered to be equal to saline water used for patients.
• Meat of slightly matured coconut is consumed as food, used in making of desserts, sweets, curries, chutneys etc. 
• The meat is also grated, grounded and pressed for obtaining the milk. This coconut milk is used in Indian and Thai recipes especially for curries. 
• The dried coconut or copra is also used in various recipes of desserts, spicy powders and curries. 
• Coconut oil extracted from dried coconut is used as cooking medium in the state of Kerala. The oil is used in cosmetics like soaps, skin tonics and hair tonics. It is considered as a hair tonic and applied to hair by the South Indians as it helps in growing hair and keeps it black. 
• The trunk is used as walkways across aqua ducts or water bodies in rural areas. They are hollowed out and used as boats. Trunks are also used for construction, furniture etc. 
• Green coconut leaves are woven in different designs and  used for decoration purposes in marriages, or by the rural folk as hedges or roofing materials. They are also used for making baskets, small bowls for cooking some recipes and also for serving. 
• The veins of dried leaves are used as broom sticks in South India.
• The shells are used as cups as ladles, serving bowls, storing and also used for various handicrafts including musical instruments, jewelry.
• Coir is obtained from the husk and is used for making ropes, mats, carpets etc as well as for filling of mattresses.
• Dried leaves, husk, shells etc are used as fuel.
• The fruit and the roots have got medicinal uses too

You can read more about coconuts here:

http://en.wikipedia.org/wiki/Coconut

How to break open a coconut:

Since we use coconuts very frequently, we are familiar with how to break it. 

One method is to hold the coconut firmly in left hand and use an iron rod or something hard to break. First the coconut is struck with the rod once, so that it cracks a little. the water is drained out. The nut is hit with the rod again once or twice to break it open completely into two halves. One should be careful in holding the nut so as to not to injure the fingers or the hand.

The most common method, which I also use is holding the nut in right hand firmly and hitting it on the floor(made of stone or cement) or a hard rock (granite type). It should be hit lightly first to make a crack, so that the water can be collected with out spilling. Then it should be hit again till it breaks.

if you observe the nut it has three eyes on one side. It should be held in such a way that two of the eyes face down. This way the break into two halves is equal and clean.

However since these days the floors are either made of wood or tiles, it is better to follow this procedure as explained in the link below:

http://www.thaifoodandtravel.com/features/crackcoc.html

Visit my other blog for crafts of coconut:

http://summersofindia.blogspot.in/2012/10/coconut-crafts-once-again.html

Watch out for recipes using coconut-fresh as well as dried in my next posts.....

Corn On The Cobs

Roasting Over Coal Fire

Hi friends. Its raining here. Monsoon has arrived late and didn't bring much rain on time. But last week we had heavy and continuous rains. We had to spend week end in our homes. Its fun getting wet in the rain but going out in the rain is a huge risk. Lots of water flooding low lying roads, overflowing lakes, rivers and other water bodies, heavy traffic jams and what not. So it is best to stay at home unless it is absolutely necessary to go out.

Well it is at these times we get to spend our time with our family. Monsoons bring in heavy rains and also unleash our cravings for hot spicy food. After all the whole of summer, we had to go easy on spices. 

It is also time for Corn on the Cobs. At this time it is tender and can be eaten raw. 

When we were children, we got the first corn cobs only just before Vinayaka Chawithi or Ganesh Chaturthi-the day we worship Lord Ganesha-The Elephant God. We used to offer the first cobs to Him and then eat them. But now a days we are getting them much in advance. So we cannot wait till the festival. Any way I do offer the first, flower, fruit or any produce of the season to God before eating. 

Here in India, we roast them over coal fire and it is really very tasty. It is quite a treat for a rainy afternoon to eat hot roasted cobs. It is known as Bhutta in Hindi. During the season we find many vendors on the street corners, parks or other picnic spots, doing brisk business selling roasted corn cobs. We get to choose the cobs, which is de husked and roasted before our eyes to our satisfaction. Some like it lightly roasted but some like it fully roasted. 

The roasting of food over coals or wood fire is one thing which has been handed over from generation to generation since ancient times.

Well my niece is fond of corn cobs. So am I.My niece liked the idea of roasting the cobs over coals so much that she wanted to try her hand at it.  So I promised her that during the week end, we would try it.

Well here is how to do them...

 Choose cobs which are neither too tender or too hard. First you remove the outer husk.

Then make the coal fire. The coals should be red hot. Place the cob on the coals and keep rotating so that it gets roasted all over. I have used an earthen ware tray to hold the coals. 

I put two cobs here.  We use a hand fan made of dried palm leaf to keep the flame of the coals burning. 

When they are done, cut a lemon into half. Dab one of the halves with salt and rub over the corn to your liking. Eat it hot. It is so very tasty. Just try it. You can use your barbecue stoves to roast the cobs.  

Well we had a great time ..... I am sorry I don't have the pictures of the roasted cobs as we were all so hungry and the smell of roasted corn made us just grab and eat it. i forgot to take the pictures....:P0 :0 i will update it some time.