Coconut kheer is a delicious Indian dessert made with fresh coconut simmered in coconut milk and flavored with green cardamom, prepared for any festive season.
Coconut Milk - 1 can
Coconut meat- scraped and roughly chopped from 1 coconut
Tender coconut Water- from 1 coconut
Sugar - 2 tbsp
Cardamom- 1 teaspoon crushed
Pistachio -1/4 cup roughly chopped
Saffron - 3 strands
Directions to prepare:
Bring one can of coconut milk to boil on medium heat and add 2 tbsp. sugar and 1 tsp. cardamom. Mix well and keep stirring. Once the milk bubbles, turn the heat off and add tender coconut water and chunky coconut meat and stir. Refrigerate for 1 hour. Garnish with Saffron, pistachio or any dry fruit of your choice and serve cooled.
The neighborhood where I grew up in Bangalore, South India, was one of the oldest in the area. Covered with lush green canopies, it was home to a large majority of traditional Southern Indian families.
The cafe and the pub culture had not yet been introduced to our locality. It was not until 2010 when the first Al-fresco style cafe opened near my home, which drew me and my friends to their offerings. Being a salad lover, I ordered their house special mango avocado salad, and it was love at first bite … and the fresh, delicious flavors linger on my palate even today.
I left Bangalore and settled in Fort Lauderdale, Florida at a time when vegetarian and vegan-friendly dining options were limited. So, I decided to recreate my dine-out favorites in my own kitchen. South Florida’s sub-tropical weather offers the “luxury” of mangoes and avocados year-round, and what’s better for a foodie than to take advantage of these perennial offerings?
Pairing suggestion: Chamomile Tea
Avocados - 2 large
Mango - 1 large
Iceberg Lettuce- 1 cup shredded
Red bell pepper -1
Salad leaves (assorted)
Almonds- 1/4 cup
Dried black raisin- 5-6
Chopped Parsley -1/4 cup
For Kasundi Dressing (Indian mustard sauce)
Black mustard - 50g
Green chillies -3
Coriander powder- 1 Tsp
Ginger - 1 small piece
Garlic -2 cloves
Turmeric -1/4 Tsp
Mustard Oil - 2 Tbsp
Kasundi Dressing Preparation:
First, prepare the Kasundi dressing by dry roasting the black and yellow mustard followed by the garlic cloves and green chillies. Grind this roasted mix along with the other dressing ingredients. Transfer to a bowl and keep aside.
Mango Avocado Salad Preparation:
Slice the avocados and mango into long wedges. In a salad bowl, add salad leaves, lettuce, thin sliced bell pepper, dried black raisins, avocado, and mango and toss gently. Add salt, black pepper and a drizzle of olive oil, then drizzle the Kasundi dressing. Lastly, sprinkle in the almonds just before serving (to keep them crispy and crunchy). Garnish with chopped parsley and serve. Enjoy!
Bangalore Eggplant Chutney ~ By Deepti Rao
I grew up in a joint family in Bangalore, India where the kitchen was the heart of the house. My mother and grandmother introduced me to nutritious, delicious, balanced whole foods. Their creativity resulted in unique recipes that turned even the most boring ingredients into mouthwatering dishes. My eggplant chutney recipe takes the traditional recipe inspired by the women in my family to another level. Even those who dislike the taste and texture of eggplant love this savory dish.
Accompaniement: Rice or Bread
Pairing Suggestion: Mint Mojito
1 large eggplant (roughly chopped)
3 medium tomatoes (diced)
5-6 Green chillies
2 Tsp Tamarind sauce/paste
1 Tbsp Cane sugar or brown sugar
2 Tbsp Olive oil
Salt -1/2 tsp
Asafoetida -1 pinch
Black Mustard seeds- 1tsp
Curry leaves- 2 strands
1 dry red chilly (optional)
Heat 1 Tbsp olive oil in a pan and add the chopped tomatoes and green chillies. Saute well and add the chopped eggplant. Add a pinch of asafoetida and salt and cook for 8 mins on medium heat until mushy. Add the tamarind sauce and cane sugar, cooking for 2 more minutes. Turn the heat off and cool completely. Grind the cooled mixture to a smooth paste using a hand blender or mixer. Transfer to a bowl and set aside.
To prepare the tempering for this chutney, heat 1 Tbsp olive oil and add 1 tsp of black mustard seeds, 1 tsp cumin seeds, a pinch of asafoetida, red chillies, and curry leaves and allow to splutter. Turn the heat off and pour this tempering over the chutney. Transfer to a serving bowl and relish with bread or rice.