Tender Coconut

101 Coconut Recipes Around the World

51. RAVA KHEER (India-Konkan)

Ingredients:

Fine soji 200g

Milk 1 cup

Coconut milk 2 cups

Ghee 1 tbsp.

Almond bits 1 tsp.

Sugar 200 g.

Cardamom pods 4

Saffron 1 pinch

Raisins 1 tbsp.

Method of preparation:

Roast almond bits and raisins separately, with a little ghee. Roast rava too with ghee for a while, and transfer to a vessel. Pour 11/2 litres of water into the vessel and cook, stirring constantly for a few minutes. Then pour coconut milk. Add saffron (stirred in a little milk), sugar and powdered car damom. Stir well. Bring to boil. Remove from flame. Add roasted almond and raisins, as well as boiled milk. Stir and serve.

52. SEMIA KHEER (India-Konkan)

Ingredients:

Wheat semia 1 handful

Jaggery 1 balI

Coconut milk 2 cups

Ghee 3 tsps.

Cardamom 3 pods

Cashewnuts 7—8

Raisins a few

Method of preparation:

Drop semia in 3—4 cups of hot water. (H vermicelli is used, rost it for a while with a little ghee, before dropping). Roast cashewnut bits and raisins with a little ghee and keep aside. Cook semia till soft and the water boils. Add crushed jaggery. Bring to boil again. Add coconut milk. When it boils, remove from flame. Then add cashewnut bits, raisins and cardamom powder. Stir and serve.

53. RICE PAYASAM (India-Konkan)

Raw rice 250g

Jaggery 250g

Coconut milk thick 1cup

Coconut milk thin 1cup

Cardamom pods 2

Raisins a few

Method of preparation:

Wash raw rice. Cook with 1 litre of hot water on low flame. If water is insufficient for cooking rice, make it up by adding a little thin milk. Mix crushed jaggery with cooked rice. Boil thoroughly. Add thick coconut milk (and a little thin jmilk too, if necessary). Bring to boil again. Remove from flame. Add raisins and powdered cardamom. Stir and serve. Raisins could be fried in ghee and added.

54. KALAMAY HAIl — MATAMIS SA BAO (Philippines)

Ingredients:

Coconut milk 5 cups

Brown sugar or panocha 2cups

Invert sugar (glucose) 1cup

Method of preparation:

Mix all the ingredients together in a copper vat and cook over a moderate fire. Stir constantly and cook until thick.

To extract milk from coconuts: Grate 5 regular- sized coconuts. Add 2 cups water to the meat and extract the milk. Mash well and pass through a sinamay cloth. Add another 2 cups of water for the second extraction. For the third extraction, add only 1 cup water

55. COCONUT - LECHE FLAN (Philippines)

Ingredients:

Thick coconut milk 2cups

Egg yolks 6

Egg whites 4

Sugar (refined) 1cup

Brown sugar 1cup

Method of preparation:

Dissolve brown sugar in 1/4 cup water and cook over moderate heat until the sugar browns, or caramelizes. Line a suitable mold with 3/4 of the caramelized syrup evenly, and set aside.

Mix egg yolks, and slightly beaten whites and beat lightly to mix thoroughly. Add sugar and lemon rind. Then add coconut mik with caramelized syrup and mix well. Strain through a cheese cloth and pour into the mold previously lined with caramel. Cook slowly in a pan with hot water without allowing water to boil. After about 1 hours cooking, place a piece of plain metal sheet over the mold and over this place a few pieces of live charcoal to brown top of custard. Or slip under broiler in oven just long enough to brown.

Cool and unmold before serving.

56. SINUKMANI (Philippines)

Ingredients:

Malagkit rice 5cups

Sugar 3cups

Coconuts 3

Salt 1 tsp.

Method of preparation:

Grate the coconuts and squeeze out the milk without adding water. Set aside. Prepare the diluted coco milk by adding one cup hot water to the grated coconut for each extraction. Boil this (about 8 cups milk) until thick, then add the undiluted coconut milk, and boil until it begins to curdle. Add the rice, salt and sugar and continue cooking, sitrring constantly, over low heat, until the rice is cooked. Line pan with banana leaves. Pour the rice mixture into pan and flatten with a spatula. Cut into 2 inches squares with a butter knife and serve hot or cold with grated coconut on top.

57. SAPIN-SAPIN (Philippines)

Ingredients:

Rice galapong 3cups

White sugar 2-21/2 cups

Pure coconut milk 4cups

Method of preparation:

Mix 2—2’/2 cups of galapong with 1 cup coconut milk and 1_11/2 cups sugar. Blend well and divide into two equal parts.

Mix 3 cups of pure coconut milk with 1 cup sugar and 1/2 cup galapong, blend well and divide this also into two equal parts.

Line a bamboo sapin-sapin steamer with thick muslin cloth and place over a carajay with boiling water. Pour into cloth-lined container one half of the first mixture and steam this until firm. Pour last half of the first mixture over this and steam again until firm. Pour last half of the second mixture and continue steaming until this is set. Remove from steamer and cool. Serve sliced in1 /2 Inch wedges.

58. POlO DE UBE (Philippines)

Ingredients:

Rice 2 cups

Water 11/2 cup

Suga r1 cup

Ube (mashed) 2 cups (violet in colour)

Rich coconut milk 1-11/4 cups

Baking Powder 4 tbsp.

Method of preparation:

Wash previously cleaned rice and soak in water overnight. Grind fine, using a native stone grinder or a corn meal grinder. Boil ube in enough water to cover until cooked and soft. Peel ube and mash fine.

Add sugar and mashed ube to ground rice, blend well then pass through a strainer to remove lumps. Add coconut milk and lastly, the baking powder.

Pour mixture into poto mold or spoon it into individual molds, filling each 2/ full. Set in steamer over boiling water. Cover steamer. Steam until done. It is done when a toothpick inserted through center of poto comes out clean and dry. Remove from mold or molds and serve with grated coconut.

59. KALAMAY PINIPIG (Philippines)

Ingredients:

Pinipig 3cups

Sugar 1cup

Rich coconut milk 4cups

Toasted anise 1pinch

Method of preparation:

Soak the pinipig after cleaning, in one cup of the coconut milk for 30 minutes. Boil the rest of the milk with sugar. When the syrup is thick, add the pinipig and anise. Stir while cooking until thick and sticky. Pack into a pan lined with banana leaf. Slice into desired pieces. Serve with “Coconut

Toast”, made as follows:

Toast one cup of the coconut from which the milk has been extracted with 2/3 cup sugar in frying pan. Stir continuously until brown and crisp.

60. STRAWBERRIES WITH COCONUT CREAM (U.S.A.)

Ingredients:

Heavy cream 1 cup

Sugar 3tsp

Coconut (shredded,

sweetened) 120 g.

Almond extract ½ tsp

Fresh strawberries 1pt washed and hulled

Method of preparation:

Gradually add the sugar to cream and whip until stiff. Fold in half the coconut and the almond extract. Place 1/3 cup of mixture in each sherbet glass; add the strawberries. Sprinkle remaining coconut on top.

61. COCONUT PUDDING (Mauritius)

Ingredients:

Cornstarch (sifted) 1/3cups

Sugar 1/3 cups

Coconut milk 3cups

flaked coconut ¼ cup

Method of preparation:

Mix the cornstarch and sugar in a saucepan, gradually stir in the coconut milk. Cook over low heat, stirring steadily, until thick. Pour into an 8 inch square buttered pan and sprinkle with the coconut. Chill. Cut into squares.

62. SAGO PUDDING OR MOULD (Sri Lanka)

Ingredients:

Sago 125g

Jaggery 180g

Coconut milk 1/2 tea cup

Water 2teacups

Cinnamon 5cm piece

Salt to taste

Method of preparation:

Wash the sago well and soak it in water for about 20 minutes. Turn it into a saucepan, add the water and cinnamon and cook until the sago is boiled and very thick. Then remove the piece of cinnamon, add the jaggery, coconut milk, and a pinch of salt and stir constantly until the mixture is very thick. Pour into a wet mould and set it aside until cold and firm. When wanted, turn out and serve with thick coconut milk to which a pinch of salt must be added.

63. VATTALAPPAM VIA (Pron. FLAH) (MALAY PUDDING) (Sri Lanka)

Ingredients:

Eggs 10

Jaggery 50g

Thick coconut milk 2 ½ tea cups

Nutmeg 1 grated

Powdered cinnaon 1pinch

Powdered cardamom 1/2tsp

Salt a pinch

Method of preparation:

Beat the eggs, yolks and whites separately. Then beat well together; mix in the finely scraped jaggery, the coconut milk, spices and salt. Pour into a greased mould, cover with greased paper and steam for about 1 1/4 hours or until firm to the touch. Serve in the mould.

64. COCONUT MILK TOFFEE-I (Sri Lanka)

Ingredients:

Thick coconut milk 2teacups

Jaggery syrup ½ tea cups

Sugar 450g

Vanilla flavouring to taste

Method of preparation:

Put the coconut milk, syrup and sugar into a preserving pan and stir carefully over the fire until it thickens. Add the flavouring and pour it on to a flat dish which has been rinsed out with cold water. When set, mark in squares and when nearly cold cut into pieces. Instead of putting it on to a buttered dish the mixture may be formed, with the hands, into balls or rolls and each wrapped in paper.

65. COCONUT MILK TOFFEE - II (Sri Lanka)

Ingredients:

Thick coconut milk 1tea cup

Sugar 450g

Flavouring to taste

Cochineal few drops

Method of preparation:

Put the milk and sugar into a preserving pan, place over the fire and stir until it thickens. Remove from the fire, flavour to taste, and add a few drops of cochineal to colour pink. Pour out on a flat dish which has been rinsed out with cold water. When set ,mark it in small squares, and cut in to pieces when cold.

66. KALU DODOL (Sri Lanka)

Ingredients:

Rice flour 250g

Jaggery 1 ¼ kg

Powdered cardamom 1/4 tsp

Coconut milk 6pints( the extract of 3 large coconuts)

Method of preparation:

To get the milk from the coconut add a suf ficient quantity of water to the grated coconut and extract the thick milk, then add more water and extract the second quantity of milk. Then pound the refuse of the coconut in a flour pounder and add water to get a further quantity of milk. The three extracts of milk roust make 6 pints. Put the milk into a large brass pan and add the flour and the )aggery which must be scraped or broken up. Keep on the fire and stir all the time. As the mixture thickens a brass or iron spoon must be used for stirring. As it proceeds to thicken, the oil formed must be removed from time to time with a spoon. Add the cardarnoms about 15 minutes before taking the dodol off the fire. Much depends on the stirring, as the mixture is liable to burn. When very thick, turn it on to a flat dish. A few cashewnuts may be chopped and added to the mixture at the same time as the cardamoms. Good kitul jaggery must be used, preferably dark cakes. The above quantity will take about 21/2 hours to make.

67. COCONUT TOFFEE (India-Konkan)

Ingredients:

Coconut milk (thick) 1cup

Milk 1cup

Sugar 1/4cup

Cardamom pods 4

Ghee 2tsp

Method of preparation:

Powder cardamom. Extract thick juice by grinding coconut gratings. Mix coconut milk, milk and sugar in a vessel. Heat the mixture, stirring constantly, till the blend thickens, forming a lump. Add cardamom powder (or a little vanilla essence/ cocoa) and then remove from flame. Flatten the blend on a thali smeared with ghee, evenly to about /4 thickness, using palm (smeared with ghee). Cut into squares/diamond shaped pieces of desired size, when warm. Separate the pieces when completely cooled. Store in a container.

65. KUEH BINGKA OR GROUND RICE CAKE (Malaysia)

Ingredients:

Rice 1/2cup ground

Eggs 3

Sugar 1cup

Thick coconut milk 11/2cup

Method of preparation:

Boil the ground rice in water till thick. Beat sugar and eggs together and add to the ground rice. Stir in the coconut milk, which must be thick and creamy. Pour into a buttered pie dish and bake till set.

66. COCONUT BREAD (Philippines)

Ingredients:

Coconut cream 1/2cup

Flour 1-2cup

Lukewarm water 1/4cup

Eggs 2

Yeast cake ½ oz

Sugar 1tbsp

Method of preparation:

Dissolve the yeast in warm water Heat the coconut cream, add the sugar and salt, and stir. Set aside until lukewarm; then add the yeast and knead with half of the flour. Set aside for an hour. Then add the unbeaten egg yolks, and knead, adding the rest of the flour little by little, until the dough is smooth. Form into small balls and place in greased muffin pans, placing three small balls in one hole. Let it rise to double bulk (it usually takes two hours). Bake in a moderate oven until brown.

67. KUEH BANGKIT (Malaysia)

Ingredients:

Flour 1cup

Sago flour 1cup

Sugar 1cup

Coconut milk,

squeezed without water 1/2 cup

Method of preparation:

Sieve the flour and dry it over the fire. Mix the sugar and coconut milk in a small pan and bring to the boil, stirring till the sugar is melted. Put to cool in a bowl of cold water, then add the eggs and beat well. Put the flour in a basin, add the egg and sugar mixture gradually, till a stiff paste is formed. Flour a pastry board, and roll out the paste. Cut into shapes with a flower-shaped cutter, making small biscuits. Place on a greased baking- tin and bake 5 to 10 minutes in a moderate oven.

68. COCONUT MILK ENSAYMADA (Philippines)

Ingredients:

Coconut cream (santan) 2/3 cup

Flour, enough to make a soft dough

Cake yeast 1/2 oz.

Flour 2/3 CUp

Eggs 3

Refined lard 1/2cup

Brown sugar 1tbsp

Warm water 1/4cup

Method of preparation:

Dissove the yeast in warm water; add the sugar and flour, and set aside in a warm place for an hour.

Mix the sugar, coconut cream, and eggs, and add to the first dough - Knead lightly, adding flour little by little until a smooth dough is formed. Divide into small balls; roll thin; brush with lard and formto the shape of regular “ensaymada.” Set aside ina warm place until it doubles its bulk and bake ina moderate oven until light brown, Brush with lardand sprinkle with sugar. Bake again until brown.

69. BOMBONES DE ARROZ (Philippines)

Ingredients:

Boiled rice 1 cup

Eggs 2

Pure coconut milk 6 tbsp.

Salt 1/2 tsp.

Flour 1 cup

Vanilla 1 tsp.

Baking powder 2 tsp.

Oil for frying

Method of preparation:

Boil rice (soft boiled) and set aside. Mix and sift the flour, baking powder and salt. Add the well- beaten eggs, coconut milk, then the soft boiled rice arid mix thoroughly. Add the flavoring. Drop by spoonfulls into hot oil and when golden brown remove and drain. Serve hot with a thick syrup coating.

70. MANGO AND STICKY RICE (Thailand)

Ingredients:

Sticky rice 2cups

Coconut milk 1cup

Sugar 1/2cup

Salt 1tsp

Yellow mangoes 5

Coconut milk 2tbsp

Method of preparation:

Cook 2 tablespoons coconut milk over low heat. Set aside. Soak the sticky rice in water for 5 hours. Strain, and place the sticky rice on top of a double boiler. Cover the sticky rice with water (about 1/2 inch above rice). Cook for 25 minutes or until done. In a mixing bowl dissolve sugar and salt in coconut milk. Add the cooked sticky rice and stir until well mixed. Cover and let stand for 15 minutes. Peel the mangoes off the stone and slice. Place on a serving plate. Spoon the cooked sticky rice beside the mango. Top with cooked coconut milk and serve.

71. RICE HALWA (India-Kerala)

Ingredients:

Raw rice 1/2kg

Coconut (grated) 12cups

Jaggery 2kg

Ghee or dalda

(hydrogenerated oil) 1/4kg

Coconut cut into

all pieces 1cup

Powdered dry ginger 1/2tsp

Cumin seed, powdered 1/4tsp

Method of preparation:

Soak the rice for 12 hours, wash and drain. By adding water little by little grind the rice till soft. Add 4 bottles of water to it and strain through a coarse cloth. Pour 2 bottles of water to the grated coconut, take the milk and strain, and add to the above batter. Melt the jaggery with one bottle of water and strain and add this also to the mixture. Pour these into a caldron, keep it on fire and stir continuously. As it thickens add the ghee or dalda and keep on stirring. Last of all, add 2/ of the coconut pieces, dry ginger and cumin seed powder. When haiwa is ready, pour into a greased dish and spread the remaining coconut pieces on the top.

Note: One squash bottle = 4 cups of water.

72. CHITRANNA (India - Konkan)

Ingredients:

Green gram dal 125g

Raw rice 125g

Oil 7-8tsp

Mustard seeds 1/2tsp

Lime juice 1tbsp

Green chilies 6

Ginger 1small piece

Cumin seeds 1/2tsp

Grated coconut 3tbsp

Turmeric powder 1pinch

Curry leaves 1spring

Salt to taste

Method of preparation:

Wash green gram dal plus rice thoroughly. Chop green chilies. Mince ginger. Prepareseasoning, in frying pan, with mustard and curry leaves in oil. Drop chopped green chilies, minced ginger and turmeric powder in pan and pour 3 cups of water. Add .1 tsp. table salt. Bring to boil. Drop rice and green gram dal. Boil. Cover pan. Cook on low flame. Turn over occasionally to prevent sticking to bottom. When all the water evaporates and rice is sufficiently cooked, remove from flame. (Add some more water and turn over, if necessary). Garnish with coconut gratings and add juice of lime.

76. BISIBELE BHATH (India - Konkan)

Ingredients:

Thur dal (Pigeon pea) 1cup

Raw rice 2cups

Red chilies 6

Beans 1cup

Cumin seeds 1pinch

Fenugreek seeds 1pinch

Tamarind lump size of marble

Turmeric 1small piece

Salt 3tsp

Coriander seeds 3tsp

Cloves 4

Cinnamon 2pieces each a cm long

Maratamoggu 2

Black gram dal 4tsp

Bengal gram dal 2tsp

Grated coconut 1/2cup

Pepper corns 1/2tsp

For seasoning

Oil 4 tsps.

Ghee 2 tsps.

Mustard seeds 1/2 tsp.

Green chilies 4

Bengal gram dal 1 tsp.

Cashewnut bits 1/2 cup

Curry leaves 3 sprigs

Method of preparation:

First, roast red chilIes in frying pan, with a little oil. Then roast coriander, turmeric, cumin, fenugreek, pepper, cloves, cinnamon, maratamoggu, black gram dal and bengal gram dal, one by one, without oil. Roast coconut gratings separately. Powder all the roasted ingredients together and keep aside. Squeeze tamarind in water and collect its juice in a ladle. Heat about 2 litres of water in a vessel. Drop thur dal into it. When half cooked, add rice, When rice is sufficiently cooked, add pieces of beans. When done, mix juice of tamarind, table salt and the roasted powder mix. Turn over thoroughly. Remove from flame. Prepare sea soning, in frying pan, with chopped green chilies, mustard, black gram and bengal gram dais, cashewnut bits and curry leaves, in an oil-ghee mixture. Drop the cooked and ready dal-cum-rice mix into the seasoning. Turn over well. Remove from flame. Serve with ghee, when hot. -

77. ALU PARATHA (India- Konkan)

Ingredients:

Potatoes 5

Green chilies 6

Grated coconut 1tbsp

Coriander leaves ¼ bunch

Salt & Asafoetda to taste

Wheat flour as required

Method of preparation:

Boil potato in water. Peel and keep aside. Chop coriander leaves and green chillies. Drop coconut gratings in a container. Blend with salt, chopped chill and coriander leaves and asafoetida water. Mash the boiled potato with the blend. Make pellets of the potato mix and keep aside. Prepare an equal number of ‘puns of desired size with the wheat flour. Place a pellet of the potato mix on each pun. Cover it up fully by gathering up the edge on all sides. Dust the ball with wheat flour and roll into chapati of big size. Cook on hot tawa, smeared with ghee, on both sides moderately. Repeat the process till all the parathas are prepared.

78. CASSAVA PUTTU - (India - Kerala)

Ingredients:

Cassava flour 1 3/4cup

Rice flour 1 cup

Grated coconut 1cup

Salt to taste

Method of preparation:

Mix the flour well with required quantity of water and salt without lumps. Fill the mixture in the special container used for this preparation with the coconut scrapings in between. Steam for 10 minutes.

79. SEASONED CASSAVA (India - Kerala)

Ingredients:

Cassava 500 g

Grated coconut 2 cups

Mustard 1 tsp.

Dry chillies 2-3

Blackgram 1 tsp.

Oil 2 tbsp.

Salt to taste

Method of preparation:

Cut cassava into small pieces and cook. Fry mustard, dry chilies and blackgram in hot oil and add to the cooked cassava. Add coconut gratings. Mix well and serve hot.

80. CASSAVA PUZHUKKU (India - Kerala)

Ingredients:

Cassava 500g

Cow pea or pigeon pea 1 1/4cup

or horse gram

Banana (raw) 2

Grated coconut 1cup

Dry chilies 10-12

Coconut oil 2tbsp

Curry leaves 4-5

Method of preparation:

Chop cassava into small irregular pieces and cook in boiling water. Cowpea or pigeon pea or horse gram and the plantain pieces are cooked in adequate water with turmeric and salt and added to the cassava pieces. Grind coconut and red chillies coarsly into a paste and add to the above mixture. Boil the Puzhukku for 10 minutes and remove from fire. Add coconut oil and curry leaves. Serve with rice gruel or tea/coffee.

81. COCONUT RICE (India - Goa)

Ingredients:

Basmati or any fine rice 3cups

Grated coconut 4cups

Ghee 3tbsp

Onion (finely sliced) 1/2cup

Peppercorns 1/2tsp

Turmeric powder 2tsp

Salt 1tsp

Method of preparation:

Grate the coconut, soak in three cups boiling water, and when lukewarm, pass though a blender and strain the juice.

Soak the rice for half an hour. Heat ghee and fry the onion till brown. Drain and set aside. In the same ghee, add the peppercorns, rice and turmeric. Fry for 5 minutes. Add the coconut milk and enough water so that it stands 1” above the rice Add salt. Bring this to a boil, reduce the heat and cook till the rice is tender. Garnish with the fried onions. Serves 6.

82. RICE DUMPLINGS (India - Karnataka)

Ingredients:

Boiled rice 1/2kg

Grated coconut 1/2cup

Salt. To taste

Method of preparation:

Wash and soak rice in water for 3 hours. Grind it to a fine paste with just enough water along with coconut and salt. Remove and cook this mixture over a medium flame, stirring continuously till solid enough to be rolled into balls. Make small lemon- sized balls. Steam till cooked. Jaggery could be added to sweeten this.

83.. AREPUDA-ADYE (India - Karnataka)

Ingredients:

Prawn curry

Prawns, (cleaned and washed) 2 cups

Coconut (grated) 3 cups

Red chilies 15-16

Coriander seeds 2 tsp.

Jeera 1/2 tsp.

Methi and oama seeds (a pinch of each)

Peppercorns 5-6

Oil for frying

Turmeric powder 1/4 tsp.

Garlic 2 flakes

Tamarind (size of a small lemon)

Onion chopped lcup

Salt to taste

Method of preparation:

Fry ingredients from 3 to 7 in a little oil. Then grind fried ingredients along with coconut, turmeric, garlic and tamarind to a fine paste. Remove the masala, add it to the cleaned prawns along with 2 chopped onions, salt to taste and cook it till done. Season with 2 tbsp. oil and 1 onion.

To this curry add prepared rice dumplings. Simmer for 1 minute, remove from fire and serve.

84. ROTI (Sri Lanka)

Ingredients:

Rice flour (slightly roasted) 1 kg.

Grated coconut 1/ kg.

Salt to taste

Boiling water if necessary

Method of preparation:

Put the flour and coconut into a basin, add salt to taste and mix well with the hand adding a little boiling water, if the paste is too dry. Form the paste into balls and flatten out on plantain leaves. Bake the raffles in an open rotty-chattv r pan over the fire. When one side is done turn over and bake the other side.

85. QUICK RICE DOSA (India - Karnataka)

Ingredients:

Raw rice 1cup

Coconut 1/2grated

Cooked rice hand full

Salt to taste

Oil sufficient for frying

Method of preparation:

Wash the raw rice and grind it with grated coconut and cooked rice to a fine paste. The batter should be fairly thick. Add salt to taste. Keep the chapati-tava on the fire and rub it with a little oil. Pour ladleful of batter. Cover it with a lid and cook until done.

86. COCONUT DOSA (India - Karnataka)

Ingredients:

Raw rice 2cups

Urad dal (black gram)

Coconut (grated)

Salt

Method of preparation:

Wash and soak rice and dal together for 3 to 4 hours. Drain completely. Grind it into a fine paste along with coconut and salt. Remove and keep aside for 8 hours. Spread one laddie fan on a heated greased tava. Cover & cook for 2-3 minutes or till cooked. Remove from tava carefully and serve hot.

87. APPAM (1) (India - Karnataka)

Ingredients:

Raw rice 2cups

Tender coconut 2

Half-cooked rice 1/2cup

Yeast 11/2tsp

Salt to taste

Oil for frying

Method of preparation:

Wash and soak the raw rice for 6 hours. Then grind raw rice, tender coconut and half-cooked rice finely. Remove from grinder and a<.id diiuted yeas& and salt and beat well. The batter should .‘e of dropping consistency. Cover and keep os

Keep the chapati tava on the fir anc iub a little oil. Appam should be prepared a

tava, Pour 1 ladleful of batter and Icw sh he the tava round so that a thin layer forms on

sides and the middle part remains thick. Cover

cook till done. The middle part will be fluffy nd sides thin and crisp. Remove and serve.

88. CASSAVA IDIAPPAM (India - Kerala)

Ingredients:

Cassava flour 1 ½ cup

Salt to taste

Grated coconut 3/4cup

Method of preparation:

Add salt and just boiled water to the cassava flour and make into a soft dough. Use an idiappam mould and press out the dough. Spread the coconut scrapings over it. Steam it for 10 minutes. Remove and serve hot or cold with sweet coconut milk, chutneys or curries.

89. MAIDA DOSAI (India - Konkan)

Ingredients:

Maida (flour) 3cups

Green chilies 3

Table salt 1 tsp

Grated coconut 1cup

Cumin seeds 1/2tsp

Mustard seeds 1/2tsp

Ghee 4tsp

Curry leaves 1sprig

Oil for frying

Method of preparation:

Sieve maida. Chop green chillies. Mix coconut gratings, salt and green chilies together in a vessel. Pour 2 cups of water in it, and mix the maida, not allowing to form lumps. Add some water to dilute the batter. Season with cumin, mustard and curry leaves in ghee. Place dosa-pan on flame. Smear it with oil. Spread batter thinly on pan, when hot. Fry dosai on both sides (Note If 2 tbsps of wheat rava is added to the batter, simple ‘rava dosai is obtained)

90. IDIAPPAM (RICE SEMIA or NOODLE) (India - Konkan)

Ingredients:

Raw rice 750g

Grated coconut 2cups

Oil (for greasing) alittle

Salt to taste

Soak raw rice in water for 3 hours. Wash. Choose a slightly tender coconut and grate thekernel. Grind the coconut gratings with rice to a wie-mouthed deep vessel fine paste. Add salt. Transfer the paste to a degchi. (Note: Grease the bottom of the degchi with a little oil beforehand). Dilute the paste with some water used for washing the grinder. Place it on flame. Go on stirring till the paste becomes stiff enough to be shaped into balls. Then remove from flame. Grease the semia mould with a little oil. Shape the balls in oval form, when still warm. Make a small depression in each, with moistened fingers. Spread a plantain leaf on the perforated sheet of an idli-vessel. Place the oval shaped balls vertically on it. Steam, under cover, for 15 minutes (i.e. tilithe balls are cooked properly). Then open the lid, take out the balls one by one, with a pair of tongs, insert it in semia mould, press the ball and collect the emerging semia on a plate held underneath. Spread a clean wet cloth on a wooden board, and lay the semias on it, without touching each other. When cool, transfer the semias to a basin and keep aside covered with cloth.

* Wide-mouthed deep vessel.

91. SOORNALI (India - Konkan)

Ingredients:

Raw rice 500g

Grated coconut 1cup

Beaten rice 250g

Turmeric 1small peice

Milk 1/2cup

Fenugreek seeds 1tsp

Salt to taste

Oil for frying

Buttermilk 2tsp

Method of preparation:

Soak raw rice and fenugreek together, in water for 2 hours. Wash. Grind with coconut gratings and turmeric. When half done, add beaten rice (previously washed) and grind to a fine paste. Before taking out, add salt and grind for a while. Transfer the batter to a vessel. Pour milk and buttermilk over it and keep aside, undercover, overnight. Next day, dilute the batter a little with water, if necessary. Spread the batter evenly

(one ladleful) on hot dosa pan smeared with oil, and fry under cover, one side only, and then lift it from the pan. (Note: If a cup of buttermilk is added while grinding itself, there is no need to pour milk and buttermilk over the batter later).

Sweet Soornali:

Crushed jaggery (to taste) is added to the batter before taking out the paste, and ground for a while.

Coconut water Soornali:

Add coconut water (instead of fresh water) while grinding. There is no need to add buttermilk, Cucumber/ash.gourd soornali:

Add pieces of half cucumber/ash-gourd core (seeds removed) while grinding, and follow the same method as above.

92. UNDI (India - Konkan)

Ingredients:

Rice 1/2kg

Grated coconut 1cup

Fenugreek seeds 1/2tsp

Oil 4tsp

Mustard seed 1/2tsp

Curry leaves 1sprig

Salt to taste

Method of preparation:

Soak rice in water for 2 hours. Wash. Grind with coconut gratings a bit coarsely (i.e., to fine sooji consistency). Add salt. Transfer the paste to a vessel. Bring to the consistency of batter for plain dosai, by adding enough water used for washing the grinder. Prepare seasoning, in frying pan, with fenugreek, mustard and curry leaves in oil. Drop the ground paste in it and turn over, till it becomes fairly stiff. Remove from flame. Shape balls of the paste, making a small depression in each. Spread a piece of plantain leaf on the perforated sheet of an idli vessel, place the undis on it, side by side, and steam under cover for 15 minutes. Then take out and serve the undis with butter. (Note: Undis can be steamed in a container of pressure cooker, if plantain leaf is not available.

93. RAVA IDLI (India - Konkan)

Ingredients:

Bombay sooji 250g

Sweet curd (thick) 500g

Ghee 5-6tsp

Green chilies 5

Ginger 1 small peice

Coconut (gratings) 4tbsp

Cashewnuts 10-12

Curry leaves 1sprig

Mustard seeds 1/2tsp

Salt to taste

Method of preparation:

Chop ginger and green chilies finely. Prepare seasoning in frying pan with mustard and curry leaves in ghee, and add chopped green chilies to it. Then mix sooji and cashewnut bits with the seasoning and roast for a few minutes (till brown) on low flame. Remove from flame. When cool, transfer the roasted sooji to a vessel. Prepare idli mix by adding coconut gratings, curd and a little salt to the sooji and keep aside for half an hour. Rest of the method is same as for plain idli, except that the idli cups are greased with ghee, instead of oil.

94. KANCHIPURAM IDLI (India - Tamil Nadu)

ingredients:

Black gram dal 1cup

Raw rice 1cup

Bengal gram dal I tbsp

Oil 2tbsp

Cashewnuts 8

Green chilies 4

Baking soda 2pinches

Grated coconut 1cup

Ginger 2cm peice

Coarse pepper powder 1/2tsp

Sour curd 3/4cups

Salt 1 ¼ tsp

Curry leaves 1tbsp

Method of preparation:

Soak rice and black gram dal together, in water for 2-3 hours. Grind to a fine sooji consistency, adding a little water. Allow the batter to ferment for 8 to 10 hours. Half an hour before preparing idlis, soak bengal gram dal in water. Then add the soaked dal to the batter. Mix well. Fry chopped chilies, pepper, cumin, cashewnut bits and chopped ginger in a frying pan, using a little oil, and put them into the batter. Add curry leaves, baking soda, salt and curd. Mix well. Rest of the method is same as for rice idli. (Note : If idlis are urgently required, all the ingredients can be mixed well with the idli batter, in the above manner, kept aside for 2 hours and then steamed for 15-20 minutes).

95. SANNA POLO (India - Konkan)

Ingredients:

Tur dal (Pigeon pea) 125g

Raw rice 125g

Red chillies 10

Tamarind lump size of tamarind seed

Grated coconut 1/2cup

Onion 2

Oil for roasting

Salt to taste

Method of preparation:

Soak rice with tur dal in water for 2 hours. Grind coconut gratings with red chillies and tamarind to a fine paste, adding a little water. Mix chopped onion and transfer masala to a vessel, after adding salt. Place greased dosa pan on flame. When hot, flatten masala on it to make 2-3 small dosas (1/ 8” thick. Roast for a while. Pour a few drops of oil on each dosa. Turn over. Roast the other side also till brown, and take it out. Chopped cabbage can be added to masala, if desired.

96. SANNA KHOTTU (India - Konkan)

Ingredients:

Green gram/tur dal 125g

Rice 20g

Grated coconut 2cups

Tamarind lump marble size

Red chillies (roasted) 15

Asafoetida 1small piece

Salt to taste

Method of preparation:

Soak rice with green gram (or tur dal) for 2- 3 hours in water. Grind coconut gratings with tamarind, asafoetida and roasted red chilies to a smooth paste. Add salt and grind for a while. Cook the masala over steam, under cover (iii the same way as idli) in greased idli-cups. It can also be cooked in cups stiched with leaves of jackiruit tree (khotte) or like sannan. Chopped onion can be mixed if desired in place of asafoetida.

97. COCONUT SANNAN (India- Konkan)

Ingredients:

Grated coconut 1cup

Raw rice 125g

Red chillies 12

Tamarind lump marblesize

Asafoetida ismall piece

Salt to taste

Method of preparation:

Soak rice in water for 15 minutes. Wash and keep aside. Grind coconut gratings with roasted red chillies, tamarind and asafoetida in a smooth paste. Add rice and grind till it assumes a rava consistency. Add salt. Grease the inner container of a pressure cooker with oil. Pour masala into it (about 1” thick). Cook over steam in an idli vessel, under cover. (Note Pressure cooker can be used instead of idli vessel).

98. “BUCO” OMELET (Philippines)

Ingredients:

Buce (coconut) ½ cup grated

Pork 1/2cup minced

Potato 1

Pepper (ground) 2 pinches

Lard 2tbsp

Eggs 2

Small onion 1

Salt 1/2tsp

Method of preparation:

Fry the finely chopped garlic and onion in lard. Add the pork, coconut and sliced potato and salt and pepper to taste. Continue frying until cooked. Beat the eggs, put in a frying pan in which lard has been heated, an(l pour the fried mixture over. Continue frying, folding over the eggs. Fry on all sides until brown. Serve hot

99. MUTFON AND CASSAVA RED CUR RIED SAUCE (India)

Ingredients:

Mutton ½ kg

Cassava 180g

Curry powder 2tsp

Salt to taste

Turmeric powder 1/2tsp

Onions (big) 4 no

Ginger 2inch piece

Garlic (chopped) 2tbsp

Coriander leaves a few

Grated coconut 1cup

Khus Khus 2 tsp.

Ghee 3 tsp.

Cloves 2

Cinnamon 1’ piece

Chilli powder 1 tbsp.

Method of preparation:

Grind ginger and garlic to a smooth paste. Grind the coconut and khus khus together into another separate smooth paste. Chop the onions into tiny bits and mutton and cassava into pieces. Have 4 big glassfuls of boiling hot water handy. Fry cloves, cinnamon and chopped onions in ghee. Add the mutton pieces and fry. Add curry powder, salt, turmeric powder, ginger and garlic paste and fry for 5 minutes. Add the hot water to cover the mutton just completely and cover with a lid. Allow to boil over moderate heat for the first 2 minutes. Then simmer over reduced heat till the mutton is tender. Add the cassava pieces and cook. When the cassava pieces are tender add the coconut and khus khus mixture made into a batter by diluting with a cup or two of hot water. The sauce is simmered gently till it reaches the desirable con sistency. Just before removing the sauce from the fire, add chopped curry leaves and boil for one minute.

100. STUFFED POMFRET (India - Goa)

Ingrethents:

Pomfret 1large

Coconut ½ grated

Coriander leaves 1large bunch

Garlic 2 flakes

Ginger ½ cm piece

Tamarind walnut size ball

Chillies 2

Sugar and salt to taste

Pepper corns 3

Method of preparation:

Chutney: Grind line the coconut together with coriander leaves, garlic, ginger, tamarind, green chillies, salt, sugar and pepper corns.

Leave - the pomfret whole and slit on either side. Stuff with the chutney, secure with a string, dot with ghee and bake in a moderate oven, till done. Remove string, and serve garnished with sliced lemon.

101. CHICKEN BAFFAD (India - Goa)

Ingredients:

Chicken (jointed) 1kg

Kashmiri chilies 8 nos

Turmeric 1/2tsp

Peppercorns 20nos

Cumin 1/2tsp

Cloves 5

Cinnamon 2cms piece

Onions 2

Green chimes 3

Ginger 2cm piece

Garlic 12flakes

Coconut 1cup

Vineagar and salt to taste

Method of preparation:

Grind together the Kashmiri chillies, turmeric, pepper, cumin, cloves and cinnamon. Finely chop the onions, green chillies, ginger and garlic. Scrape the coconut, add a cupful of hot water, cool and then pass through a blender. Strain the thick juice. Repeat process and strain the thin milk. Set aside. Salt the chicken. Fry the onions, add the chicken and the green chopped masala. Next add the ground masaia and fry well. Add the thick and thin coconut milk (this juice sho just cover the chicken) and cook. When nearly done, add vinegar and cook a little more till chicken is tender.

102. CHICKEN SHAKUTI (India - Goa)

Ingredients:

Chicken (or mutton) 1kg

Coriander 3tsp

Kashmiri chillies 8

Cumin 1/2tsp

Fenugreek seeds 1tsp

Pepper corns 5

Peanuts 2tsp

Coconut ½ cup

Turmeric 1/2tsp

Cardamom 4

Cloves 6

Cinnamon 2cm piece

Sour lemon 1

Salt to taste

Method of preparation:

Roast the coriander seeds, chillies, cumin, fenugreek, pepper, peanuts, and coconut gratings

on a dry pan. Add the turmeric, cardamoms, cloves and cinnamon and grind all finely.

Warm some ghee and brown the ground masala well. Add chicken pieces, salt and enough water to cook. When cooked, add the juice of one lemon.

103. FRIED BRAIN (India - Goa)

ingredients:

Brain ½ kg

Green chutney asrequired

Egg 1 beaten

Breadcrumbs as required

Salt and pepper to taste

Method of preparation:

Parboil the brain with a little salt. Slice. Spread the chutney on either side of the brain. Dip in the egg, then breadcrumbs, and fry.

104. GREEN CHUTNEY (India - Goa)

Ingredients.:

Coconut 1/2cup

Coriander leaves 1 large bunch

Green chillies 2

Sugar and salt to taste

Ginger 1cm piece

Garlic 2-3 flakes

Peppercorns 4

Tamarind size of a walnut

Method of preparation:

Grate the coconut kernel finely. Grind all the ingredients to a fine paste, adding sugar and salt to taste. This can also be used for accompanying Dosa. Vada and goes very well with fried Brain.

105. COCONUT OMELETTE (India - Karnataka)

Ingredients:

Eggs 2beaten

Finely grated coconut 2tbsp

Coondapur chili powder 2tbsp

Onion 1/2chopped fine

Green chilli 1 finely chopped

Ghee 1tbsp

Method of preparation:

Mi\ all ingredients together except ghee. Then put ghee on a lava, pour the mixture and spread evenly. Cook on slow fire. Turn over and cook the other side. Remove and serve.

106. MACKEREL AN!) TAPIOCA (india - Kerala)

Ingredients:

Mackerel (Ayala) boiled 250g

with salt and Garciria

and flaked

Tapioca diced 500g

Grated coconut 1/2cup

Dry chilli seeds 1/2tsp

Button onions 2

Garlic cloves 2

Ginger small piece 1

Turmeric powder 1/2tsp

Oil 2dsp

Mustard 1/2tsp

Onion chopped fine 1tsp

Curry leaves a few

Dry chil(ies 2

Grated coconut 2dsp

Method of preparation:

Grind the ingredients 3-8 together However, the coconut should be ground coarse.

Cook tapioca, strain and mash it while hot. Keep the ground ingredients in the centre and cook with the pan covered. When steam comes, stir gently. Add fish stock and salt. Stir in the flaked fish. Fry mustard in hot oil and add ingredients

11-14. Fry and mix in the curry.

107. STUFFED PRAWNS (Malaysia)

Ingredients:

Prawns 1pint

Shredded coconut 1/4cup

Egg 1

Flour 2tbsp

Salt 1/2tsp

Green onion as required

Pepper ` to taste

Remove the shells of the prawns but do not remove tails, then open the backs and fill with shredded coconut, finely chopped green onions, salt and pepper to taste. Close the prawns. tie with c otton and dip each in a thick mixture of well-beaten egg and flour. Fry in deep, hot fat and serve hot.

108. COCONUT FUDGE - (Philippines)

Ingredients:

Coconut (grated) 1 1/2cups

Butter 2tbsp

Chocolate squares 125g

Sugar 2cups

Milk 2/3cup

Vanilla 1tsp

Method of preparation:

Boil together milk and chocolate; add sugar and cook until mixture forms a soft ball in cold water. Remove from fire and add butter and vanilla. Beat until stiff; then add coconut and turn into a buttered pan. Cool and cut to small squares.

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