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...
Shredded Carrot and Cashew Nut Salad
You can use almonds, hazelnuts or pistachios instead of cashews for this dish, and yellow bell peppers in place of red. Preparation time (after assembling ingredients): 5 minutes Ingredients • Scraped finely shredded carrots, pressed dry – 1 cup (240 ml) • Finely chopped red bell peppers, stemmed and seeded – 1/3 cup (80 ml) • Chopped cashew nuts, toasted – 1/3 cup (50 g) • Salt – ½ teaspoon (2 ml) • Yogurt or...
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 •...
Spinach Pakora with Ajwain Seeds
This is a wafer-thin, crunchy pakora. Because the batter is assembled just before frying, with ground rice and ice water, the pakoras turn out crispy and delicate. The batter should be thin enough to allow the irregularly shaped leaves to get a good coating of flavor. The predominant seasoning is ajwain seeds. The seeds and flour are available at Indian grocery stores, and they lend a spicy, lemony twist to the otherwise plain...
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....