In my earlier post I had covered about coconuts, here are a few [tweetshareinline tweet=”recipes with coconuts” username=”wizmagic1″]-
Hyderabadi Chicken curry
3 chicken legs cut in half,
5 tbsp. oil,
2 medium onions crushed,
½ tsp caraway seeds,
3 green cardamoms,
1-inch cinnamon stick,
1 tsp each ginger and garlic paste,
4 green chilies chopped fine,
1 tsp each salt and chili powder,
300 ml coconut milk,
100 ml thick yoghurt mixed with 2 tbsp. cashew powder
Heat the oil in a pan and fry caraway seeds, cardamom, cloves and cinnamon. Add the onion puree and ginger garlic paste and let it turn brown a bit. Next, add the salt, chilli powder and chopped chillies, continue frying whilst stirring continuously.
Add a little water if browning too quickly, adds the chicken and cook for 5 minutes until it turns pale. Add the coconut milk, yogurt, cashew powder and 1 cup water and let it come to a boil. Cover and simmer until chicken is cooked.
Coconut and cherry muffins
150 gms self-rising flour,
60 gms butter chopped,
½ cup (35 gms) grated coconut,
½ cup (100 gms) Glace red cherries halved,
75 gms powdered sugar,
140 ml coconut milk,
1 egg lightly beaten,
2 tsp. cherry syrup or flavoring.
Sift the flour in a large bowl; rub in the butter with your fingertips till it resembles breadcrumbs. Sift in the sugar and stir with a spatula. Mix in the remaining ingredients and combine. Spoon the batter into six muffin molds and bake at 200c gas mark 6 for 25 -30 minutes.
Coconut and berry cake bars
Biscuit base and jam layer
100 gms butter chilled, plus extra for greasing,
175 gms plain flour, plus extra for dusting,
2 tbsp, desiccated coconut,
½ tsp salt;
2 tbsp powdered brown sugar,
1 egg yolk (reserve the white for the cake),
½ tsp vanilla essence,
3 tbsp. raspberry jam
175 gms butter,
150 gms yogurt,
3 eggs +the reserved egg white,
150 gms plain flour,
¼ tsp salt,
2 tsp baking powder,
175 gms powdered brown sugar,
100 gms desiccated coconut,
175 gms mixed raspberries and blueberries.
Lightly grease and dust a 23-cm square cake tin and line with baking powder (grease and dust the baking paper also). For the biscuit base put the flour, butter, and salt into a food processor and pulse to fine crumbs, then pulse in the desiccated coconuts and sugar. Then in a separate bowl beat the egg yolk along with the vanilla essence and about a tablespoon of chilled water, add it to the crumb mixture with the beaters running, to make a soft dough. Remove and roughly press into the prepared cake tin with your hands.
Press down with the back of a spoon to push the batter into the corners and flatten evenly. Prick with a fork, and then chill for 10 minutes.
Meanwhile, preheat the oven to 200c, gas mark 6. Bake the biscuit base for 15 minutes or until pale golden. Cool for few minutes and then spread the jam over the biscuit base. Lower the oven temperature to 180c, gas mark 4.
For the cake, melt the butter in a pan, then take off the heat and using a fork beat the yogurt, then the eggs and the reserved egg white. Sift the flour, baking powder and salt in a large bowl and stir in the desiccated coconut and the sugar.
Pour the egg and yogurt batter into the flour mixture and mix well with a spatula. Pour over the jam base, level the top and scatter with the berries. Bake for 45-55 minutes until golden and risen all over and a skewer inserted into the center comes out clean. Cool in the tin and then cut into bars and serve.
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