Torviewtoronto: coconut

Showing posts with label coconut. Show all posts

Coconut Cake

This delicious coconut cake is easy to whip up perfect for tea time! We like how moist and delicious it is. This recipe is from here.

Okra in Coconut and Cashew Gravy

This delicious okra cooked in this coconut and cashew gravy goes well with rice and flatbread.

Semolina Æbleskiver Sweets or Paniyaram

These are easy to make tea time snack. We like to enjoy these delicious snacks with tea or coffee in the evening. To make these Æbleskiver Sweets or Paniyaram you will need...

My family has been using coconut products for decades, as many of our ethnic food contained some type of product that is extracted from the coconut tree. Although, North American medical professional used to criticize coconut products because of its saturated fat, recent research shows the saturated fat found in coconut oil and other saturated fats are different. It is now known that using coconut oil protect oneself from heart disease. Coconut products have lots of nutritional benefits such as fibre, protein, the ability to fight infections and beneficial use for skin and hair.

Sweet Coconut Surprise Snack

1/2 cup shredded coconut

1/2 cup chopped nuts

4 cups Rice Krispies cereal

1/2 can (150 ml) sweetened condensed milk

Coconut Milk Ice Cream in Celebration of the National Ice Cream Month and Giveaway

In my home everyone anticipates the opportunity to cool off on a warm summer day with ice cream treats of all types. This July being the National Ice Cream Month, and the National Ice Cream Day is on Sunday, July 20th I will be partnering with Nielsen-Massey Vanillas to celebrate. In celebration of Canada Day and the beginning of Ramadan, I made 1 quart Coconut Milk Ice Cream following the recipe from here.

Happy Canada Day and Have a blessed Ramadan everyone!

Sago Coconut Milk Pudding

1 cup sago or tapioca seeds

about 4 cups water
1 cup coconut milk

1/2 cup sugar

2" fresh or dried pandan leaves optional

cashews and raisins

Chicken With Cashews and Coconut

1 tbsp ghee

2 bay leaves

2" cinnamon stick

3 cloves

3 cardamom slightly crushed

1/2 cup onion chopped

1/2 cup tomato chopped

1/2 tsp garlic chopped

1/2 tsp ginger chopped

Rice flakes sweet treats made with organic coconut sugar

This delicious sweet treat would be a wonderful quick snack to have anytime especially in the evening for tea time.

1/2 cup Rice flakes (flattened rice or beaten rice or poha or aval)
2 tbsp coconut sugar* (jaggery) to taste
2 tbsp grated fresh coconut to taste
warm water

Put the rice flakes into warm water and leave for about 5 minutes. Squeeze the rice flakes and put in a bowl, discard the water.
Mix the rice flakes with the coconut sugar or jaggery and grated fresh coconut. Make it into bite-sized round shapes or serve it in individual dishes.

*Organic coconut sugar is a rich unrefined natural sweetener that is similar to brown sugar with a slight hint of butterscotch and caramel flavour. I have grown up with this delicious flavour has many traditional preparations of dishes are made with coconut sugar that is well known as jaggery.

The coconut sugar comes from the fresh nutrient-rich sap that is collected from tender coconut flower buds. The sap is gently heated in an open pan and boiled until it turns into granular form. This gluten free, healthy tropical favourite has no cholesterol and tastes delicious when included in beverages, cooking and baking.

As it is made with natural ingredients there are no preservatives or artificial flavour or colour. The low glycemic qualities and high nutrient profile of the coconut sugar puts less stress on our blood sugar levels compared to highly refined white sugar. This Grace Coconut Sugar 500g jars are priced at $6.99 and is available in the international aisle at Loblaw’s, No Frills, Metro, Food Basics, Sobeys, Freshco, Walmart, Longo’s, Highland Farm and local ethnic store.

Coconut oil review/giveaway and Asparagus side dish

1 bunch asparagus chopped (about 1 1/2 cups)

1 tbsp coconut oil

2 tbsp onion

1 tbsp curry leaves

1/4 tsp mustard seeds

1/2 tsp salt

1/2 tsp chillie flakes

1/8 tsp turmeric powder

1 to 2 tbsp coconut grated

Heat the oil and add the mustard seeds. Then add the onion, curry leaves, asparagus and spices. Cook covered or in low heat till the asparagus is cooked to liking. Add the coconut towards the end and cook for about 2 minute. Remove from heat and serve as a side dish with rice or flatbread.

I used this Gold label virgin coconut oil. I like using coconut oil to make dishes and wanted to share this product with all of you.

We have always used coconut oil in cooking as it gives a fabulous taste and it is traditionally believed to have lots of benefits. I don't have any health claims on this post so please use it at your own discretion.

This Gold label virgin coconut oil is made in rural areas of Philippines using 100% organic coconut that are hand selected. The production is done in a small-scale as a family business taking great care and pride. Their products are repeatedly tested to ensure that it contains highest amount of antioxidants available. The trees and family producers are certified organic under USDA standards. The families are trained according to the Good Manufacturing Practice standards and re-certified every year.

This oil has a shelf life for more than 2 years. Store the oil away from sunlight. The oil solidifies under 76F; it doesn't need to be in the fridge.

The oil can be used for all types of cooking purposes such as baking, frying, in soups, salad dressing, desserts and also as a hair treatment.

A little about the process :)

Fresh coconut meat is shredded then cold pressed using traditional methods with the pure coconut water to make the coconut milk extract which is then allowed to sit for about half a day until the oil naturally separates from the heavier water. The oil is filtered from the coconut solids. Nothing is added to make this oil so it is natural.

Here is a video about the oil.

The Tropical Traditions coconut oil is sold online.

If you want to win Gold label virgin coconut oil please leave a comment on this post and subscribe to tropical traditions newsletter.
Giveaway is open to Canada and USA ends May 2nd.

Optional

Follow their Facebook and Twitter to get to know about sales and giveaways.

Follow my Facebook and Twitter so you know when the winner is announced.
Update: The winner is Saraswathi

Disclosure: Tropical Traditions provided me with samples, I was under no obligation to write a positive review or host a giveaway.

Coconut macaroons

4 egg whites at room temperature

1 cup vanilla flavoured white sugar *

1/4 tsp salt

3 cups desiccated medium shredded coconut **

1/2 cup cake flour ***

Whisk the egg whites, sugar and salt over a double broiler until it is creamy and white.

Mix the flour and coconut to the warm egg mixture. Cover with a cling film and leave it in the fridge for about 1 to 2 hours until it firms up.

Place 1 tbsp with a scoop in an ungreased baking sheet, do not flat it has to be in a mound. Bake the macaroons a preheated oven at 325F for 15 to 20 minutes until it is golden brown. Leave it in the baking sheet until it has cooled as it will firm up after removing from the oven, so don't leave it in the oven for a long time, 15 minutes of baking was sufficient for me.

* If you aren't using vanilla flavoured sugar, use 1 tsp vanilla just before mixing the flour.

** You can use either sweetened or unsweetened I used 1/2 of each.

*** To make cake flour use 3/4 cup all purpose flour mixed with 2 tbsp cornstarch this will make 1 cup of cake flour (halve it for this recipe or save it for later)

Wondering what to do with the yolks, here is an option to make zabaglione custard cream for tiramisu.

This recipe is adapted from Joy of baking.This goes to tea time treats by Karen and Kate, bookmarked recipes, tea time snack, sweet luv, anyone can cook, Valentine special, dish for loved ones, show me your hits, street food, valentine celebrations and bake fest at tomato blues, cake, cookies and dessert, walk through memory lane, kid's delight sweet at Edible entertainment, just 4 fun

Purple cabbage curry

Hi friends, here is a review of uKloo a fabulous game for early readers and a recipe with just 3 ingredients Maple puffed rice delicious to serve as snack or breakfast.

Purple cabbage curry

1 1/2 cups cabbage cut into thin slices

1 tbsp oil

1/4 tsp mustard seeds *

2 tbsp onion

1 tsp garlic

1 tbsp curry leaves

1/2 tsp chillie powder

1/4 tsp turmeric

1/4 tsp garam masala

1/2 tsp salt

1/4 cup milk *

* I used yellow mustard seeds, you can also use black mustard seeds.

* Can use coconut milk or regular milk.

Heat oil add mustard seeds then sauté onion, garlic and curry leaves. Add the cabbage with the spices and stir fry. When the cabbage is tender, add the milk and cook for about a minute.

Serve as a side dish.

This goes to Siri's healing food cabbage at Zesty palette and winter vegetables

Coconut chutney

1 1/2 cups fresh grated coconut

1 tsp ginger grated

3 to 5 green chillies chopped

1 tbsp tamarind pulp

1/2 cup water

1/2 tsp salt

tempering

1/2 tsp oil

1/2 tsp mustard seeds

1 tbsp curry leaves

1 dry red chillie broken without seeds

Leave the tamarind pulp in the warm water until the tamarind is soft then take the puree and discard the pulp.

Using a blender grind the grated coconut, ginger, green chillies with tamarind water and salt until it is a paste and keep it aside.

Heat oil add mustard seeds, curry leaves and chillie pieces. When mustard sputters add it to the ground mixture and serve this chutney with Indian pancakes (dosa), steamed savoury cakes (idly) and fried snacks like vada.

For a variation add coriander leaves or mint when grinding the paste.

Pancakes with sweet coconut filling

Pancakes with sweet coconut filling

Sweet coconut filling

1/2 cup fresh coconut grated *

1/4 cup jaggery grated (palm sugar) **

1/2 tbsp sago seeds small optional

1" cinnamon stick

2 whole cardamom slightly crushed

pinch salt

* I have only made with fresh coconut.
**If you cannot find Jaggery it can be replaced with brown sugar.
Can reduce the amount of jaggery used if you want it less sweet. Sago seeds or pearls will give a delicious crunch but it is optional.

On low heat cook all the ingredients until it is thick and blended. This will take only a few minutes so watch carefully not to burn the palm sugar. Remove from heat, discard the whole spices and cool before putting the filling.

batter for the pancakes (crepes)

1 cup flour

1/4 tsp salt
1 egg
water or milk to make batter

This batter is the same as the batter for savoury rolls mix all the ingredients and make the batter in a pourable consistency.
Can use some colouring into the batter for presentation, mostly pink or green is used. Pour the batter into a hot griddle in an oval shape cook the pancakes both sides. Don't make the pancakes too crispy because it would be hard to put the filling and roll. Can roll it like a spring roll first the sides then the long side.

Updated: You can avoid the eggs but the pancakes will taste a little different, it is usually made with eggs but if you are avoiding the eggs use milk to make the batter.

This goes to breakfast club pancakes at Kirthi and only event fusion recipes at now serving. This is a Sri lankan delight similar to patishapta, a Bengali dessert as I was told by a blogging friend :) so it goes to Flavours of bengal hosted by Priya.

Winter melon curry

1 tbsp coconut

1/4 tsp mustard seeds

1/2 tsp cumin

1/4 tsp fennel

Dry roast and grind all the ingredients and leave aside.

1 tbsp oil

1 tbsp onion optional

1/2 tsp garlic optional

1 green chillie optional

1 1/2 cups winter melon or ash gourd

1/2 tsp chillie powder or more to taste

1/4 tsp turmeric

1/2 tsp salt

Heat oil in medium high heat. If using onion, garlic and green chillie add and saute. If not add the roasted ingredients, winter melon pieces cut into cubes or smaller and the spices.
Cook in low medium heat till it is fully cooked and the spices are blended.

This goes to hearth and soul, treat your eyes, c for curry and CWS mustard seeds.

Tomato coconut chutney

1 tsp oil

1 tbsp onion

1 cup tomatoes any type

1 tbsp curry leaves

1 to 2 green chillie

1/2 tsp salt

1/2 tsp ginger grated

1/2 cups fresh coconut grated

1 tbsp tamarind pulp

1/2 cup water

tempering

1/2 tsp oil

1/2 tsp mustard seeds

1 tbsp curry leaves

1 dry red chillie broken without seeds

Heat oil and saute onions, curry leaves, tomatoes, ginger and green chillie. When tomatoes are soft add tamarind puree with water and coconut. Remove from heat when cool grind the mixture in a blender.

For tempering in another pan heat oil add mustard seeds. When the mustard seeds starts to pop add curry leaves and chillie pieces. Then add the tomato coconut mixture and remove from heat. Serve this chutney as a side with savoury snacks, semolina steamed cake (idly) or Indian pancakes (dosa).

Coconut sambal

1 cup fresh coconut grated

1 tsp chillie powder to taste

1/2 tsp salt

1 tsp lemon or lime juice to taste

2 tbsp onion chopped

green chillie chopped optional
curry leaves optional
1/2 tsp maldive fish optional

Coconut sambol or sambal is delicious side to serve with roti, bread, hoppers or string hoppers. It is best to mix all the ingredients using your hand as it will help squeeze and incorporate all the flavours. Add more or less chillie powder, salt and lemon or lime juice depending on how spicy or how much coconut is added.

Pages

Coconut Cake

Okra in Coconut and Cashew Gravy

Semolina Æbleskiver Sweets or Paniyaram

Variety of Coconut Products

Sweet Coconut Surprise Snack

Coconut Milk Ice Cream in Celebration of the National Ice Cream Month and Giveaway

Sago Coconut Milk Pudding

Chicken With Cashews and Coconut

Rice flakes sweet treats made with organic coconut sugar

Coconut oil review/giveaway and Asparagus side dish

Coconut macaroons

Purple cabbage curry

Coconut chutney

Pancakes with sweet coconut filling

Winter melon curry

Tomato coconut chutney

Coconut sambal

Giveaway and My other site