Rice with Shredded Carrots and Coconut

This is pale golden rice marbled with shredded carrots and toasted shredded coconut. A touch of raisins adds a little sweetness. You may want to remove the whole cloves, peppercorns and cinnamon stick before serving, as they are not meant to be eaten. This is a good choice for luncheon or evening menus along with any dal soup or tossed salad. This dish is quick, colorful, aromatic and, most important, delicious. Preparation time...

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Fresh Coconut and Mint Chutney
Dec27

Fresh Coconut and Mint Chutney

Most people become addicts with their first taste of coconut chutney, and several south Indian dishes are never served without it. In this variation, fresh mint lends alternatively to fresh. It is available at some supermarkets and many Hispanic grocery stores. Preparation time (after ingredients): 15 minutes Ingredients • Hot jalapeno chilies, seeded and chopped – 1-2 • Scraped fresh ginger root, sliced – 1/2 –inch (1.5...

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Shredded Radish, Coconut and Carrot Salad
Dec25

Shredded Radish, Coconut and Carrot Salad

Try this dish when you have leftover coconut on hand, or if you have frozen shredded coconut. In large cities, frozen shredded coconut is sold in 1-pound (455 g) bags at many Cuban and Spanish grocery stores, and for occasional use it is a convenient alternative. Use any fresh radish little round pinks as a vivid color contrast to the carrots, for example. Preparation time (after assembling ingredients): 10 minutes Ingredients •...

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Shredded mango and Coconut Chutney
Dec24

Shredded mango and Coconut Chutney

Green mango makes delicious raw or cooled raw or cooked chutney. In this much loved South Indian variation, the rock-hard type is preferred. On the other hand, in the North fruit just short of ripe is favored. Use whatever is to your liking and convenient. The peppery orange-lime dressing beautifully sets off the near tart mango and sweet coconut –dried fruit mixture. This textured, nearly raw chutney has a character similar to...

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Sauteed Brussels Sprouts with Coconut
Dec23

Sauteed Brussels Sprouts with Coconut

Adapted from a recipe cooked by the residents of Udupi, in the South India’s Kanada district, this dish may be prepared with either ghee or coconut oil. In the fried seasoning, split urad dal is browned with spice seeds. Shop for baby Brussels sprouts, bright green and compact. If the sprouts are large, remove the tough outer leaves. If you want a creamy dish, fold in a spoonful of plain yogurt or sour cream just before serving....

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