Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts

Monday, September 26, 2016

Okra in Coconut and Cashew Gravy

Okra in Coconut and Cashew Gravy
This delicious okra cooked in this coconut and cashew gravy goes well with rice and flatbread.

Tuesday, May 3, 2016

Semolina Æbleskiver Sweets or Paniyaram

Sweet Semolina Æbleskiver Paniyaram
These are easy to make tea time snack. We like to enjoy these delicious snacks with tea or coffee in the evening. To make these Æbleskiver Sweets or Paniyaram you will need...

Monday, December 1, 2014

Variety of Coconut Products

My family has been using coconut products for decades, as many of our ethnic food contained some type of product that is extracted from the coconut tree. Although, North American medical professional used to criticize coconut products because of its saturated fat, recent research shows the saturated fat found in coconut oil and other saturated fats are different. It is now known that using coconut oil protect oneself from heart disease. Coconut products have lots of nutritional benefits such as fibre, protein, the ability to fight infections and beneficial use for skin and hair. 

Sunday, October 12, 2014

Sweet Coconut Surprise Snack

1/2 cup shredded coconut
1/2 cup chopped nuts
4 cups Rice Krispies cereal
1/2 can (150 ml) sweetened condensed milk

Monday, June 30, 2014

Coconut Milk Ice Cream in Celebration of the National Ice Cream Month and Giveaway

In my home everyone anticipates the opportunity to cool off on a warm summer day with ice cream treats of all types. This July being the National Ice Cream Month, and the National Ice Cream Day is on Sunday, July 20th I will be partnering with Nielsen-Massey Vanillas to celebrate.  In celebration of Canada Day and the beginning of Ramadan, I made 1 quart Coconut Milk Ice Cream following the recipe from here.
Happy Canada Day and Have a blessed Ramadan everyone!

Monday, January 20, 2014

Sago Coconut Milk Pudding

Sago Coconut Milk Pudding
1 cup sago or tapioca seeds
about 4 cups water
1 cup coconut milk
1/2 cup sugar
2" fresh or dried pandan leaves optional
cashews and raisins

Sunday, November 3, 2013

Chicken With Cashews and Coconut

1 tbsp ghee
2 bay leaves
2" cinnamon stick
3 cloves
3 cardamom slightly crushed
1/2 cup onion chopped
1/2 cup tomato chopped
1/2 tsp garlic chopped
1/2 tsp ginger chopped

Sunday, May 5, 2013

Rice flakes sweet treats made with organic coconut sugar

This delicious sweet treat would be a wonderful quick snack to have anytime especially in the evening for tea time.

1/2 cup Rice flakes (flattened rice or beaten rice or poha or aval)
2 tbsp coconut sugar* (jaggery) to taste
2 tbsp grated fresh coconut to taste
warm water
Put the rice flakes into warm water and leave for about 5 minutes. Squeeze the rice flakes and put in a bowl, discard the water. 
Mix the rice flakes with the coconut sugar or jaggery and grated fresh coconut. Make it into bite-sized round shapes or serve it in individual dishes.
*Organic coconut sugar is a rich unrefined natural sweetener that is similar to brown sugar with a slight hint of butterscotch and caramel flavour. I have grown up with this delicious flavour has many  traditional preparations of dishes are made with coconut sugar that is well known as jaggery. 
The coconut sugar comes from the fresh nutrient-rich sap that is collected from tender coconut flower buds. The sap is gently heated in an open pan and boiled until it turns into granular form. This gluten free, healthy tropical favourite has no cholesterol and tastes delicious when included in beverages, cooking and baking. 
As it is made with natural ingredients there are no preservatives or artificial flavour or colour. The low glycemic qualities and high nutrient profile of the coconut sugar puts less stress on our blood sugar levels compared to highly refined white sugar. This Grace Coconut Sugar 500g jars are priced at $6.99 and is available in the international aisle at Loblaw’s, No Frills, Metro, Food Basics, Sobeys, Freshco, Walmart, Longo’s, Highland Farm and local ethnic store.

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Wednesday, April 18, 2012

Coconut oil review/giveaway and Asparagus side dish




1 bunch asparagus chopped (about 1 1/2 cups)
1 tbsp coconut oil
2 tbsp onion
1 tbsp curry leaves
1/4 tsp mustard seeds
1/2 tsp salt
1/2 tsp chillie flakes
1/8 tsp turmeric powder
1 to 2 tbsp coconut grated
Heat the oil and add the mustard seeds. Then add the onion, curry leaves, asparagus and spices. Cook covered or in low heat till the asparagus is cooked to liking. Add the coconut towards the end and cook for about 2 minute. Remove from heat and serve as a side dish with rice or flatbread.

I used this Gold label virgin coconut oil. I like using coconut oil to make dishes and wanted to share this product with all of you.
We have always used coconut oil in cooking as it gives a fabulous taste and it is traditionally believed to have lots of benefits. I don't have any health claims on this post so please use it at your own discretion.


This Gold label virgin coconut oil is made in rural areas of Philippines using 100% organic coconut that are hand selected. The production is done in a small-scale as a family business taking great care and pride. Their products are repeatedly tested to ensure that it contains highest amount of antioxidants available. The trees and family producers are certified organic under USDA standards. The families are trained according to the Good Manufacturing Practice standards and re-certified every year.
This oil has a shelf life for more than 2 years. Store the oil away from sunlight. The oil solidifies under 76F; it doesn't need to be in the fridge.
The oil can be used for all types of cooking purposes such as baking, frying, in soups, salad dressing, desserts and also as a hair treatment.


A little about the process :)
Fresh coconut meat is shredded then cold pressed using traditional methods with the pure coconut water to make the coconut milk extract which is then allowed to sit for about half a day until the oil naturally separates from the heavier water. The oil is filtered from the coconut solids. Nothing is added to make this oil so it is natural.


The Tropical Traditions coconut oil is sold online.
If you want to win Gold label virgin coconut oil please leave a comment on this post and subscribe to tropical traditions newsletter.
Giveaway is open to Canada and USA ends May 2nd.

Optional
Follow their Facebook and Twitter to get to know about sales and giveaways.
Follow my Facebook and Twitter so you know when the winner is announced.
Update: The winner is Saraswathi

Disclosure: Tropical Traditions provided me with samples, I was under no obligation to write a positive review or host a giveaway.

All rights reserved on photographs and opinion of the written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Sunday, February 5, 2012

Coconut macaroons

4 egg whites at room temperature
1/4 tsp salt
3 cups desiccated medium shredded coconut **
1/2 cup cake flour ***

Whisk the egg whites, sugar and salt over a double broiler until it is creamy and white.
Mix the flour and coconut to the warm egg mixture. Cover with a cling film and leave it in the fridge for about 1 to 2 hours until it firms up.

Place 1 tbsp with a scoop in an ungreased baking sheet, do not flat it has to be in a mound. Bake the macaroons a preheated oven at 325F for 15 to 20 minutes until it is golden brown. Leave it in the baking sheet until it has cooled as it will firm up after removing from the oven, so don't leave it in the oven for a long time, 15 minutes of baking was sufficient for me.


* If you aren't using vanilla flavoured sugar, use 1 tsp vanilla just before mixing the flour.
** You can use either sweetened or unsweetened I used 1/2 of each.
*** To make cake flour use 3/4 cup all purpose flour mixed with 2 tbsp cornstarch this will make 1 cup of cake flour (halve it for this recipe or save it for later)

Wondering what to do with the yolks, here is an option to make zabaglione custard cream for tiramisu.


All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Sunday, January 22, 2012

Purple cabbage curry

Hi friends, here is a review of uKloo a fabulous game for early readers and a recipe with just 3 ingredients Maple puffed rice delicious to serve as snack or breakfast.

Purple cabbage curry

1 1/2 cups cabbage cut into thin slices
1 tbsp oil
1/4 tsp mustard seeds *
2 tbsp onion
1 tsp garlic
1 tbsp curry leaves
1/2 tsp chillie powder
1/4 tsp turmeric
1/4 tsp garam masala
1/2 tsp salt
1/4 cup milk *

* I used yellow mustard seeds, you can also use black mustard seeds.
* Can use coconut milk or regular milk.
Heat oil add mustard seeds then sauté onion, garlic and curry leaves. Add the cabbage with the spices and stir fry. When the cabbage is tender, add the milk and cook for about a minute.
Serve as a side dish.


All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Wednesday, July 13, 2011

Coconut chutney


1 1/2 cups fresh grated coconut
1 tsp ginger grated
3 to 5 green chillies chopped
1 tbsp tamarind pulp
1/2 cup water
1/2 tsp salt

tempering
1/2 tsp oil
1/2 tsp mustard seeds
1 tbsp curry leaves
1 dry red chillie broken without seeds

Leave the tamarind pulp in the warm water until the tamarind is soft then take the puree and discard the pulp.
Using a blender grind the grated coconut, ginger, green chillies with tamarind water and salt until it is a paste and keep it aside.
Heat oil add mustard seeds, curry leaves and chillie pieces. When mustard sputters add it to the ground mixture and serve this chutney with Indian pancakes (dosa), steamed savoury cakes (idly) and fried snacks like vada.

For a variation add coriander leaves or mint when grinding the paste.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Thursday, April 21, 2011

Pancakes with sweet coconut filling


Pancakes with sweet coconut filling

Sweet coconut filling
1/2 cup fresh coconut grated *
1/4 cup jaggery grated (palm sugar) **
1/2 tbsp sago seeds small optional
1" cinnamon stick
2 whole cardamom slightly crushed
pinch salt

* I have only made with fresh coconut.
**If you cannot find Jaggery it can be replaced with brown sugar.
Can reduce the amount of jaggery used if you want it less sweet. Sago seeds or pearls will give a delicious crunch but it is optional.
On low heat cook all the ingredients until it is thick and blended. This will take only a few minutes so watch carefully not to burn the palm sugar. Remove from heat, discard the whole spices and cool before putting the filling.

batter for the pancakes (crepes)
1 cup flour
1/4 tsp salt
1 egg
water or milk to make batter

This batter is the same as the batter for savoury rolls mix all the ingredients and make the batter in a pourable consistency.
Can use some colouring into the batter for presentation, mostly pink or green is used. Pour the batter into a hot griddle in an oval shape cook the pancakes both sides. Don't make the pancakes too crispy because it would be hard to put the filling and roll. Can roll it like a spring roll first the sides then the long side.

Updated: You can avoid the eggs but the pancakes will taste a little different, it is usually made with eggs but if you are avoiding the eggs use milk to make the batter.

This goes to breakfast club pancakes at Kirthi and only event fusion recipes at now serving. This is a Sri lankan delight similar to patishapta, a Bengali dessert as I was told by a blogging friend :) so it goes to Flavours of bengal hosted by Priya.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Monday, March 28, 2011

Winter melon curry


1 tbsp coconut
1/4 tsp mustard seeds
1/2 tsp cumin
1/4 tsp fennel

Dry roast and grind all the ingredients and leave aside.

1 tbsp oil
1 tbsp onion optional
1/2 tsp garlic optional
1 green chillie optional
1 1/2 cups winter melon or ash gourd
1/2 tsp chillie powder or more to taste
1/4 tsp turmeric
1/2 tsp salt

Heat oil in medium high heat. If using onion, garlic and green chillie add and saute. If not add the roasted ingredients, winter melon pieces cut into cubes or smaller and the spices.
Cook in low medium heat till it is fully cooked and the spices are blended.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Tuesday, March 15, 2011

Tomato coconut chutney


1 tsp oil
1 tbsp onion
1 cup tomatoes any type
1 tbsp curry leaves
1 to 2 green chillie
1/2 tsp salt
1/2 tsp ginger grated
1/2 cups fresh coconut grated
1 tbsp tamarind pulp
1/2 cup water

tempering
1/2 tsp oil
1/2 tsp mustard seeds
1 tbsp curry leaves
1 dry red chillie broken without seeds

Heat oil and saute onions, curry leaves, tomatoes, ginger and green chillie. When tomatoes are soft add tamarind puree with water and coconut. Remove from heat when cool grind the mixture in a blender.
For tempering in another pan heat oil add mustard seeds. When the mustard seeds starts to pop add curry leaves and chillie pieces. Then add the tomato coconut mixture and remove from heat. Serve this chutney as a side with savoury snacks, semolina steamed cake (idly) or Indian pancakes (dosa).
March 24, 2011 Featured as daily special chutney.


Mycitycuisine is a Wiki project aiming to help discover local foods from around the world to provide travellers information on the what the particular dish is about i.e. ingredients etc. Anyone who would like to include a dish indigenous to a certain area contact Wiki project as they're looking for contributors.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Friday, April 16, 2010

Coconut sambal


1 cup fresh coconut grated
1 tsp chillie powder to taste
1/2 tsp salt
1/2 tsp maldive fish
1 tsp lemon or lime juice to taste
2 tbsp onion chopped
curry leaves optional
green chillie optional

Coconut sambal is delicious with roti, bread, hoppers or string hoppers. Mix all the ingredients with hand to squeeze the flavours. Add more or less chillie powder, salt and lemon or lime juice depending on how spicy or how much coconut is added.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First