Garlic- copra ( dried coconut) chutney

Cooking/experimenting doesn't always happen by a mega plan, most of it is instantaneous, at least for me .. and I love that instant brainstorming, experimenting, cooking, tasting , appreciating and everything relating to it.
So for this chutney, the motivation is a sackful of kopra brought by my mother in law from hometown. She carried it all the way and I thought I need to make the best use of it. Of course she helped me in cleaning it and making it ready for my work .. all thanks to her, God bless her :)

I will go to the recipe and get in detail about it. For this chutney you need
Ingredients
Garlic - 50 gms ( skinned)
Dried coconut- 1/2 kg
Tamarind - 25 gms
Red chillies - 100- 150 gms
Salt - as required

Method
Roast the grated coconut in a dry hot kadai until it turns slightly brown.
Roast garlic, tamarind, chilies also separately in hot kadai without oil.
Mix everything together with required salt and then pound or dry grind them together until the ingredients are well blended. Store in a glass jar
It goes well with dosas, idlis and even with rice ..Enjoy while it lasts!!! :)

Whole wheat garlic and cumin bread

Started baking this bread with a combination of white flour and whole wheat flour but I ended up baking it with only whole wheat flour and it doesn't look bad either .. right? Of course it was a little crumbly but yea tasty too and of-course healthy!!

Ingredients
4-6 cloves garlic 
1 package rapid−rise yeast ( 2 1/4 tspn)
1/4 cup luke warm water
1 teaspoon salt
1 1/2 tablespoons granulated sugar
2 teaspoons ground cumin
2 to 2 1/2 cups whole wheat flour
4 tablespoons olive oil
1 cup milk

Method
Add yeast and the granulated sugar to the luke warm water and wait for the yeast to froth up.
Heat milk and mix olive oil.
Now mix the yeast mixture with the milk - olive oil mixture and keep in a big bowl. Also grate the garlic and throw in the cumin powder in the bowl, not to forget the salt.
Using a hand dough mixer add in the flour while the mixer is still running, keep adding the flour until the dough forms a ball. Place the dough in a bowl and keep in a warm place and wait until it rise.
Knead back the dough, make small balls and place in a baking tray. Keep it covered for a second rising. 
Once the dough has risen again , brush the dough with milk and bake in a preheated oven at 200 degrees Celsius for 30 minutes until its brown on top and you hear a hollow sound when you tap the bread.

Bake and enjoy!

Coconut -peanut - garlic chutney

My dear next door neighbor often offers me this chutney and I have always relished the taste of it. I wanted to make  it my selves and patiently listened to her when she was explaining the recipe to me . I realized it is easy as any chutney and can be stored for few days too. It can be served with breakfast, lunch, dinner or even with snacks and sandwiches.  Here is the recipe for the simple garlic-coconut-peanut chutney


Grated coconut - half of one coconut
Peanuts- 2 handfuls
Garlic - one big pod
chilli powder- to your taste
Jeera- 1/2 tspn
salt

Dry roast the grated coconut, peanuts and garlic separately. Once cooled, powder in a mixer along with the other ingredients.

Focaccia with multigrain atta