Rishika Baranwal
Mix grated coconut with condensed milk and cardamom. Shape into balls and roll in coconut flakes.
Saute coconut, mustard seeds, curry leaves, and cashews. Toss with cooked rice.
Make flaky pancakes with grated coconut and ghee. Serve with curries or yogurt.
Cook coconut with sugar and ghee. Cut into squares and garnish with nuts.
Simmer fish in a coconut milk gravy with turmeric and curry leaves. Garnish with grated coconut.
Blend coconut, green chilies, ginger, and lemon juice. Temper with mustard seeds and curry leaves. Serve with dosas or idlis.