Coconut Pudding

椰汁糕 Coconut Pudding - Yum Cha Inn
Creative Commons License photo credit: avlxyz

Drive your Monday blues off with this unbelievably easy to make and yummy to taste Coconut pudding! Thanks Anna for the recipe! 🙂

Coconut -1 no
Milk-1litre
Gelatin -3tbsp (add to it 6 tbsp water)
Sugar 1 1/2 cup

  1. Boil milk cool it
  2. Extract coconut milk using the milk. (Don’t add water)
  3. Add sugar
  4. Dissolve gelatin (on double boiler)
  5. Add to the coconut milk
  6. Pour it into a wet pudding dish
  7. Refrigerate

Anna an architect by profession is a beautiful mother of two equally beautiful kids. Besides cooking she works her magic into making stunning paintings!

Healthy Sprouts with Chicken Recipe

image: Priya Q
image: Priya Q

During my spinster days I either liked to cook exotic stuff and not cook at all at times! 🙂 This is a non spicy chicken recipe which I used to make it quite often then. This dish will not only suit the taste palettes of my European friends but also my Indian friends who am sure are going to love it! So this weekend why not try out this recipe? …don’t forget to give me a feedback though! 🙂

Chicken – 1/2 kg (cleaned and cut into pieces)

Cloves – 4 nos

Cinnamon – 2 tsp

Green cardamom – 4 nos

Bay leaf – 2 nos

Star anise – 1/2 number (3 petals)

Dry red chili – 2-3 nos

Carrot – 1 no. big (cubed)

Beans – 50 gms (chopped)

Cauliflower – 3/4 cup (florets)

Bean Sprouts – 1 cup

Coconut milk – 100 ml

Cornflour – 1/2 tbsp

  • Grind to a fine powder – cloves, cinnamon, green cardamom, bay leaf and star anise
  • Cook chicken along with 2 cups of water, 1/2 tsp salt and red chillies and ground spices. If cooking in a pressure cooker wait for 2 whistles and turn off the gas. Keep it aside to cool
  • Except Cauliflower, add all the vegetables including sprouts to the chicken and cook on low flame
  • Cauliflower takes less time to cook so add when the other vegetables are half done
  • Add coconut milk and cornflour. Stir
  • Add salt to taste
  • Serve hot with rice

Till next time….happy cooking!

Coconut chutney with tomato and chili recipe

coconut-chutney-with-tomato

Who doesn’t like variety? I am one person who gets bored easily and needs variety to keep it interesting. I have already shared with you the standard version of coconut chutney recipe with you already. Here’s another take on it and tastes delicious.

Desiccated coconut – ½ portion
Tomato – 1 no
Red chili – 2-3 nos
Fennel – ¼ tsp
Oil – 2 tsp
Mustard seeds – 1 tsp
Curry leave – 3-4 nos
Salt to taste

  1. In a wok heat 1 tsp oil and add tomato, fennel, 2 red chili and fry well and take off the burner
  2. Now add desiccated coconut and fry in the existing heat.
  3. Cool mixture and grind to a smooth paste
  4. In the same wok heat 1 tsp oil an add mustard seeds, 1 red chili, curry leaves and take off the burner and add it to the ground chutney
  5. Serve coconut chutney with idli or dosa

Till next time….happy cooking!

Mushroom Recipe with garlic and coconut

mushrooms-kerala-style-2

This is one dish which Q loves and it doesn’t take much of my time also…now that is the combination we all look at most of the time….don’t we? More taste and less work! You must try out this simple Mushroom recipe

Mushrooms – 100 gms
Garlic flakes – 4-5 nos
Chilli flakes – 1-2 tsp
Coconut oil – 2 tsp
Coconut shavings – 3 tbsp
Turmeric powder – 1 pinch
Salt to taste

  1. Wash mushrooms and roughly break them into small pieces
  2. Tip them into a pan and add roughly chopped garlic and turmeric powder
  3. Close lid and cook on high flame. Stir in between. While the mushrooms releases its natural moisture.
  4. Add chilli flakes and stir
  5. When the water is almost getting dry add coconut shavings and stir.
  6. When the water fully dries off add coconut oil and take off from the burner.
  7. Serve Mushroom with rice / Indian bread (chappati) and dal / curry

Till next time……happy cooking!

a1Recipe by Ms.Swarnalatha NT, a homemaker and a specialist in simple and delectable recipes

Coconut Rice Recipe

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This used to be my favorite as a kid. My mom used to prepare lemon rice, curd rice, tomato rice and coconut rice during our family picnics and everybody used to gorge on it literally. The taste is bit on the blander side. Please do not put chilli sauce to spice it up :).. it should be rather served and consumed just as it is.

Rice – 1 cup

For tempering
Oil – 2 tbsp
Mustard seeds – 2 tsp
Urad daal (white lentils) – 1 tsp
Red chili – 2 Nos
Green Chili – 2 nos (finely chopped)
Cashew – 4-5 broken in small pieces (optional)
Curry leaves – 1 sprig
Asafoetida – 1 pinch
Desiccated coconut – 4 tbsp
Salt to taste

1.    Parboil rice. (Shouldn’t be overcooked)
2.    Heat oil in a pan and add mustard seeds
3.    Wait for it to splutter
4.    Now add Urad dal, red chilli, green chilli (optional),cashew,curry leaves, 1 pinch of asafoetida, mix well.
5.    Add desiccated coconut and stir
6.    Add to cooked rice and mix lightly
7.    Add salt and stir gently
8.    Garnish with coriander leaves

Your coconut rice is ready!

Did you like it? Please leave a feedback.

Till tomorrow….happy cooking!

Fish Curry Recipe

Fish Head Curry - Claypot King, Glen Waverley

Creative Commons License photo credit: avlxyz

There are two kindsa people who loves their fishes…Bengalis and Malayalees…I fall in the latter category! Well, surely its an advantage to be staying in a coastal area, Kochi has so much of sea food to offer…and so fresh. I remember, when I stayed up north, the only fish we could get to buy and was tastier was Rohu, a fresh water fish. Rest everything they imported was stale and uniteresting… my favorite now is Seer/King fish and Pomfrets. Yumm! :D. Here’s one simple fish curry recipe you can try out and dont forget to give me your feedback 🙂

Washed and cleaned fish pieces – 8- 10 Nos
Turmeric powder – ½ tsp
Red Chilli Powder – 1 tsp
Onion – 1 No. big (finely chopped)
Tomato – 2 Nos (finely chopped)
Ginger – 1 inch piece (finely chopped)
Green chilli – 2-3 Nos
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Tamarind (without seed) – a small piece
Curry leaves – 1 sprig
Coconut shavings – 3 tbsp
3 cups water
Oil – 1 tbsp

  1. Grind to a paste – coconut, cumin seeds, tamarind, and ¼ tsp turmeric powder
  2. In a bowl marinate the fish with ¼ tsp turmeric powder, red chilli powder and salt
  3. In a separate bowl add onions, tomatoes, ginger, green chilli and water and bring to boil
  4. When the onions are nicely cooked, smash the whole thing with the help of a ladle.
  5. Add the marinated fishes and stir slowly.
  6. Close the lid of the vessel and cook on slow flame for 5 minutes
  7. Check with a toothpick or a fork, the fish if it’s cooked; it should be flaky
  8. Add the coconut paste, curry leaves and bring to a boil.
  9. Take oil in a small pan and when hot add mustard seeds. Temper the fish with mustard seeds.
  10. Serve hot with rice.

Till tomorrow…Happy cooking!