Lemon Sevai, Coconut Milk and Roasted Papad

Ingredients

• 1 large Mature Brown Coconut (Choose one that is heavy for its size and sloshes when shaken)
• 4 cups Warm Water (Divided; use water around 120-130°F (50-55°C), not boiling)

Instructions

1. 1

   Prepare the Coconut (Approx. 5 minutes)

   • Find the three 'eyes' on the coconut. Pierce the softest one with a corkscrew or sharp knife and drain the coconut water into a glass. This water is delicious to drink on its own.
   • To crack the shell, firmly tap the coconut's equator with the back of a heavy knife or a hammer, rotating it as you go, until it splits into two halves.
   • Use a coconut scraper or a sturdy, blunt knife to carefully pry the white meat away from the hard shell.
2. 2

   First Press for Thick Milk (Approx. 5 minutes)

   • Rinse the coconut meat and chop it into small, 1-inch pieces.
   • Place the coconut pieces into a high-speed blender with 2 cups of warm water.
   • Blend on high for 2-3 minutes until the mixture is smooth, thick, and creamy.
   • Pour the blended mixture through a nut milk bag, a double layer of cheesecloth, or a fine-mesh sieve set over a large bowl.
   • Squeeze firmly with clean hands to extract all the liquid. This rich, creamy liquid is your thick coconut milk (first press).
3. 3

   Second Press for Thin Milk (Approx. 3 minutes)

   • Return the squeezed coconut pulp from the bag back into the blender.
   • Add the remaining 2 cups of warm water and blend again on high for 1-2 minutes.
   • Strain this mixture through the same nut milk bag into a separate bowl, squeezing well to extract the remaining liquid. This is your thin coconut milk (second press).
4. 4

   Store the Coconut Milk (Approx. 2 minutes)

   • Depending on your recipe's needs, you can use the thick and thin milk separately or combine them.
   • Pour the milk into a clean, airtight glass jar or bottle and store it in the refrigerator. It will stay fresh for up to 4 days.
   • Note: The milk will naturally separate, with a thick layer of cream rising to the top. This is normal; simply shake or stir well before using.

Ingredients

• 8 pieces Urad Dal Papad (Also known as papadam. Use plain, pepper, or cumin flavored as desired.)

Instructions

1. 1

   Prepare for Roasting

   • Ensure your gas stovetop is clean.
   • Turn the burner on to a medium-low flame.
   • Have a pair of long metal tongs and a serving plate ready.
2. 2

   Roast the Papad

   • Using the tongs, hold one papad flat, about 2-3 inches above the flame.
   • Continuously and quickly move the papad over the flame, flipping it every 3-4 seconds to ensure it cooks evenly without burning.
   • You will see small blisters forming and the color changing slightly. This process takes about 20-30 seconds per papad.
   • Be vigilant, as it can go from perfectly roasted to burnt in a second.
3. 3

   Check for Doneness and Repeat

   • The papad is done when it is uniformly light brown, covered in small blisters, and completely crisp.
   • Place the roasted papad on the serving plate.
   • Repeat the roasting process for the remaining 7 papads, one at a time.
4. 4

   Serve Immediately

   • Roasted papad is best served immediately while it is warm and at its crispiest.
   • Serve as an accompaniment to a main meal like dal-rice or as a standalone snack.