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 •...
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...
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...
Sesame – Nut Nibbler
I learned how to make several kinds of boiled-sugar candies from a sweet maker in Vrindavan, India. Every afternoon for a fortnight, I sat, notebook and thermometer in hand, and scribbled down the B.K. Sharma family secrets. His leather-like hands seemed heat-resistant as he toasted sesame seeds or patted out soft-crack syrups without tools. Though he used peanuts in this sweet, I retested the recipe using hazelnuts, pecans and...
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....