coconut

Tried and Tasted is the new event started by the lovely Zlamushka at her Spicy Kitchen! This is an event to appreciate other blogs - an opportunity to thank our fellow bloggers for sharing their recipes by re-creating them. Starting the very first edition of T&T, “laboratory rat” as Zlamushka says is our dear friend Cynthia of Tastes Like Home.Appreciation from people who try your recipe and enjoy is such a pleasure. So I was all excited when I saw this event.Cynthia is a warm and wonderful person who always has a kind word for every blogger she visits. She is too good in her writings and her pictures are simply awesome. I have been many times in her blogs, simply stunned by her beautiful pictures. Many looked too complicated for the poor me!Then I saw this yummy looking rice. And

Salmão em postas (2 por pessoa)Tomates, cebolas, alho e salsinhaLeite de cocoAzeite e salPreparoMelhor em panela de barro. Na frigideira ou paellera também funciona.Temperar o salmão com alho e sal.Em um saco plástico, colocar o salmão temperado, as cebolas em meia-rodelas e os tomates em tiras. Geladeira por 30 min.Refogar levemente o alho, a cebola e o tomate (nesta ordem) no azeite.Acomodar as postas de salmão.Adicionar o leite de coco e deixar ferver em fogo baixo por 15 min.Salsinha picada e servir com arroz branco.

Coconut is something comman in Malaysia. From our studies in school last time, we know that there is multiple usage on the coconut, from the fruit to the leafs...Last weekend I was at Penang, saw this cute coconut buttons from Queensbay mall. It was a small art and craft fair. There are several stores there, eg: clay crafts, patching crafts, felt, tradisional crafts, miniture ... I just manage to buy the Garden Buttons and the Flower Buttons that I love so much. There is also I stall selling patch bags. And I chat with the lady, and guess what, it was the lady that meiwei mention that she is going to open a craft material - mainly imported fabric from Japan and USA at Queensbay Mall, Penang. But the price of the cloth are abit pricely, starting from RM40-RM80. It is so costly to craft.

These are glorious. I printed the recipe the moment I read it on 101 Cookbooks. They are something of a happy experiment for Heidi - and I can only hope she has more of them!These aren't your light and fluffy pancakes, no sir. They are dense (yet delicate), sweet and chewy. They are everything that is wonderful about the coconut macaroon, but miraculously a pancake instead. Now, I am a big fan of the fluffy pancake, but these are certainly a treat. Dave didn't love them as much as I did, but that's because he has "texture issues" with coconut. I love him anyway.The only real trick to these is the flipping. The shredded coconut doesn't spread as much as the batter as they cook, which means you'll have a bit of thin pancake around the periphery of the pancake... and it is a little daintier t

Prawn Curry with Unripe Papaya and Coconut MilksIngredients200 gm medium sized prawns150 gm unripe papaya3 tsp oil2 medium sized onions, chopped3 medium sized tomatoes, chopped1 tsp salt3/4 cup coconut milk1 tsp white vinegarGround to a fine paste2 cloves garlic, chopped3 cm piece ginger, chopped6 dry red chillies, torn into pieces1 tsp para boiled rice2 tsp black pepper powder1/2 tsp cumin seeds1/2 tsp mustard seeds1/2 tsp turmeric powder2 tsp coriander powder1/4 cup waterMethod1. Shell prawns, remove heads, de-vein and wash2. Peel papaya, remove seeds and cut into the same size as prawns.3. Heat oil in a pan, add onions and fry till translucent.4. Mix in spice paste and fry for a minutes, stirring constantly.5. Add prawns and fry for 5 minutes, stirring Occasionally.6. Mix in papay

Stir Fried Tender Jack fruit With Coconut Ingredients500 gm jack fruit1 tsp salt2 tsp coconut oil1 tsp mustard seeds2 shallots, chopped1 stalk curry leavesGround to a coarse paste1 medium sized fresh coconut grated3 shallots, chopped10 dry red chillies, torn into pieces1/2 tsp turmeric powderA pinch of cumin seedsMethod1. Remove outer part of jack fruit and inner fibres, and cut fruit into large pieces along with any unripe seeds.2. Place in a pressure cooker with salt and 3/4 cup warm water and cook under pressure for 10 minutes .3. Remove from heat, allow to cool and mash well.4. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add shallots and curry leaves, and fry till shallots turn browns5. Add coconut paste and jack fruit, stir-fry till dry.

Idli is a popular breakfast in south India.you can have with sambhar,coconut chutney or chutney powder.   Ingredients: Urad dal (black gram)- 1 cup Idly rice - 2 cups Fenugreek seeds - 1/4 tsp Salt preparation: Soak urad dal and rice separately for atleast 4 hrs.. Grind rice, urad dal ,fenugreek seeds into a smooth batter.Mix well by adding salt. Allow the batter to [...]

Do you know that Indonesian women use Coconut Milk as a natural hair conditioner? This Nourishing Tropical Conditioner is really easy to make and it's a very effective treatment for dry and damaged hair.How to make it?Take one ripe Av

Coconuts are such a large subject to cover due to their oil, flesh and milk each having much to be said about them, that I will just cover coconut meat today.The meat is available fresh and dried. If unable to purchase a fresh coconut, buy raw, dried dessicated/shredded coconut. If the dried coconut is organic, unsweetened and unsulphered it is an excellent substitute for the fresh variety.They are highly nutritious and rich in fiber, the B vitamins (excluding B12), vitamin C, folate, calcium, iron, magnesium, potassium and zinc. Coconuts contain lauric acid which has potent anti-viral and anti-bacterial properties and also helps in preventing various problems like high cholesterol levels and high blood pressure. As with other vegetable oils, the saturated oil in coconuts is not harmful to

Tyga is out with the video for his new single 'Coconut Juice', featuring Fall Out Boy bassist Pete Wentz, Travis McCoy from Gym Class Heroes, and Lil' Wayne, from the album 'No Introduction', out June 10th on Decaydance Records. Watch it below the fo

Are you struggling to find the energy to give yourself more energy? Do you know you need help but you just can’t find it in yourself to start on a new regime because you’re so drained all the time? The good news is that there is something that you can do with very little effort, [...]

Ingredients:1 lb toasted coconut1 lb toasted sliced almondssemi-sweet chocolate chips1 (14 ounce) can sweetened condensed milk1 cup soft unsalted butter2 lbs confectioners’ sugar3 teaspoons vanilla extract Preparation:1. Mix the butter and sugar.2. Add the milk and vanilla.3. Mix in the coconut and almonds.4. Shape into 1-inch balls and dip in the melted chocolate chips. Servings: 200 candies Nutritional information for one serving:Calories: 60Calories from fat: 33Total fat: 3.8gCholesterol: 3mgTotal carbs: 6.6gProtein: 0.8g

Coconut RiceIngredients2 cups basmati rice1 medium sized onions, sliced3 cloves5 cm stick cinnamon, broken into pieces2 white cardamoms1 medium sized fresh coconut grated2 1/2 cups coconut milk1 tsp salt Ground to a fine paste2 tsp coriander powder1 tsp turmeric powder2 tsp fennel seeds4 tsp waterMethod1. Wash rice and drain.2. Heat ghee in a pan, add onion and fry till translucent.3. Toss in whole spices and fry for a minute till fragrant.4. Stir in coconut and spice paste, and fry for 5 minutes, stirring constantly.5. Pour in coconut milk and 1 1/2 cups water. Add salt and bring to boil6. Stir in rice, bring to boil, lower heat, cover pan and cook till water is absorbed.7. Serve with a pickle and pappadum.

1 cup flour (more if needed) 2 eggs 1 1/2 cup finely grated fresh coconut 1 1/2 lb jumbo shrimp, peeled & deveined Salt Ground black pepper 4-5 Tbsp clarified butter or olive oil Lime wedges, optional Place flour in shallow bowl, place eggs in another, and place coconut in third bowl. Season shrimp with salt and pepper to taste. Heat [...]

We have been married for quite a few years now, long enough to understand and predict each others tastes, likes and dislikes. Or so I thought, until a routine trip to the grocery proved that I had concluded a bit too soon. I have a penchant for the sweet taste; he on the other hand [...]

The coconut tree is really can be used as craft material, from its leaves, coconut shell and also its stem. Here is an alternative to use the coconut shell as the plant pot. It looks funny and natural, isn’t it? It also surely cheap price :). The way also so simple. Just cut the small part [...]

Stir- Fried Mince With Coconut Ingredients500 gm mutton,minced2 medium sized onions, sliced3 green chillies, slit3 cm piece ginger julienned2 medium sized tomatoes, chopped1 tsp salt1 1/2 tsp oilCoarsely Ground1/2 medium sized, fresh coconut, grated4 shallots, chopped2 cloves garlic chopped6 dry red chillies, torn into pieces1 tsp turmeric powder1 tsp coriander powder1 tsp black pepper powder3 cm stick cinnamon, broken into pieces2 cloves1/2 fennel seedsMethod1. Combine mince, onions,green chilies and ginger in a pressure cooker with scant 1/2 cup water and cook under pressure for 30 minutes.2. Open cooker,add tomatoes, salt and coconut-spice paste, and cook over high heat till dry, stirring constantly.3. Mix in oil and remove from4. Serve hot with rice

Beef With CoconutIngredients500 gm beef3 green chillie ,slit3 cm piece ginger chopped1 tsp black pepper powder1 tsp salt1 1/2 tsp oil1/4 medium sized fresh coconut , chopped2 medium sized onions, chopped1 stalk curry leavesGround to a fine paste 10 dry red chillies, torn into pieces1 tsp coriander seeds1 tsp turmeric powder2 cloves3 cm stick cinnamon, broken into pieces1/4 cup waterMethod 1. Wash meat, drain and cut into 3 cm pieces2. Place in a pressure cooker with green chillies, ginger, pepper, salt and 1/2 cup water, and cook under pressure for 30 minutes.3. Heat oil in a pan, add coconut and onions, and fry till coconut turns brown, stirring constantly.4. Mix in curry leaves and spices paste, and fry for 2 minutes , stirring constantly5. Add meat with its stock and cook, stirring

Dill is a favorite at our house and so I put it in things like curries, rice, rotis etc. Dill is available in bulk during the Fall and Spring season in the Indian groceries and so we use it the most then. Dill is not only nutritional but adds a distinct flavor to dishes. This [...]

Coconut ChutneyIngredients1 1/2 tsp oil1 tsp mustard seeds1 tsp husked black bean(urad dal) -optional2 shallots. chopped1 stalk curry leaves1/2 tsp saltGround to a fine paste1/2 medium sized fresh coconut grated4 green chillies, chopped or 6 dry red chillies torn into pieces2 shallots, chopped3/4 cup waterMethod 1. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add dal,shallots and curry leaves, and fry till shallots turn brown.2. Mix 1/2 cup water and salt into ground coconut paste and stir in. Bring to boil and cook for a minute.3. Remove from heat and serve with idli, dosai or Vadai.

There are so many different dieting plans around nowadays. Some of them are good and some of them are not so good. When a new diet is invented, the inventor will probably try to add some magic ingredient to the diet so as to make the new invention stand out from the other dieting plans. [...]

So today I was supposed to have a track meet but for some odd reason Mother Nature cast a spell on the Northwest therefore about 2-3″ of snow fell on the track that the meet was going to be held at. Now with that news, you would think I would still be in bed until [...]

Unleavened Rice Bread with CoconutIngredients2 1/2 cups paraboiled rice1/2 medium sized fresh coconut, grated4 shallots, choppedA pinch of cumin seeds1 tsp salt3 tsp gheerice flavour for dustingMethod 1. Wash rice and soak in warm water for 8 hours.2. Darin rice and grind to a thick dough with coconut, shallots, cumin and 3/4 cup water. Mix in salt.3. Heat a tava or gridle, spread a little ghee on it. Spread a ladle of dough on tava and cook on both sides till golden brown.4. Serve hot with some spice meat curry.

Coconut Filled Plantain FrittersIngredients1 kg ripe plantains1/2 cup sugar1/2 medium sized fresh coconut, grated5 eggs, well beaten4 white cardamoms, powdered1 cup oilMethod1. Peel plantain and cut into 5 cm pieces2. Steam plantain for 10 minutes and grind to a fine paste.3. Place sugar with 1 cup water in a pan over a moderate heat and stir till sugar dissolves.Bring to boil and boil till syrup thickens.4. Add coconut and keep cooking and stirring till it dries.5. Add eggs and cardamom powder and continue to cook and stir till completely dry. Remove from heat and allow to cool.6. Shape plantain paste into small balls and flatten on your palm. Place 1 tsp coconut mixture in the center and cover with plantain paste to form oval fritters.7. Heat oil in a kadhai and deep fry fritters

Chicken Curry without CoconutIngredients 500 gm chicken3 medium sized onions, chopped3 cm piece ginger, julienned4 tsp oil1 tsp salt4 medium tomatoes,chopped1 stalk curry leavesGround to a fine paste10 shallots,chopped3 cm piece ginger,chopped8 clove garlic ,chopped10 dry red chillies,torn into pieces1 tsp cumin seeds1 tsp fennel seeds (badi saunf)20 black peppercorns1/2 tsp turmeric powder1/4 cup waterMethod 1. Cut chicken into 5 cm pieces, wash well and drain2. Heat oil in a pan, add onions and fry till translucent.3. Mix in ground paste and fry for 2 minutes. Remove half the onions- spice paste from pan and set aside.4. Add chicken, ginger and salt to pan and saute till chicken is cooked.5. Mix in tomatoes, Curry leaves and 3/4 cup water, and cook over low heat till oil separates.

These are my absolute favorite cookies and again the recipe is from my favorite cook, Ina Garten.Ingredients14 ounces sweetened flaked coconut14 ounces sweetened condensed milk1 teaspoon pure vanilla extract2 extra large egg whites, at room temperature1/4 teaspoon kosher saltDirections1Preheat the oven to 325 degrees F.2Combine the coconut, condensed milk, and vanilla in a large bowl.3Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.4Carefully fold the egg whites into the coconut mixture.5Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.6Bake for 25 to 30 minutes, until golden brown.7Cool on wire racks.

Replacing full-fat coconut milk with a light version reduces fat, not flavor.Servings: Makes 4 servingsIngredients6 cups low-sodium chicken broth1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)3 cloves garlic, chopped1 tablespoon grated ginger2 teaspoons grated lemon zest1 teaspoon grated lime zest1/4 cup fresh lemon (or lime) juice4 tablespoons Thai fish sauce, divided1/2 pound shiitake mushrooms, sliced (3 cups)2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips1 cup light coconut milk2 cups baby spinach2 tablespoon chopped cilantro (plus sprigs for garnish)PreparationPlace noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepp

1/4 lb Bacon; diced 1 bn Fresh oregano 1/2 c Olive oil 1 bn Fresh marjoram 2 Jalapenos; seeded and diced 1 bn Fresh basil 1 lg Yellow onion; diced 2 qt Fish stock 1/2 bn Celery; diced 2 c Clam juice 1 Green pepper; diced 1 qt Heavy cream 1 Yellow pepper; diced 2 1/2 lb Cleaned and ground conch 2 Banana peppers; diced 2 Pinches Saffron 1 tb Crushed [...]

Today was a walnut day.Now, just so we're clear: I ALWAYS soak my walnuts. Always. They have a bitter quality that is very off-putting for me unless I soak them. Soaking nuts in water removes enzyme inhibitors - which are aptly named - and also wakes up the nuts, allowing them to germinate. This leads to better digestibility and higher nutrient content. Walnuts, because they break in the shelling process, can't fully germinate. However, all the bitterness does leach out, leaving a soft, mild, almost sweet nut. Next time I soak my nuts, I'll take a picture to show you the dark, ruddy-brown colored water that's left.I had a great big bowl left over from a prior experiment, and it was about time for them to be eaten. I didn't want to do a raw dish necessarily (read: "yeah, you really should C

Crab With CoconutIngredients500 gm crab meat2 green chillies,slit3 cm piece ginger, chopped2 petals cambodge, torn into pieces1 tsp salt1 stalk curry leaves, crushed1 1/2 tsp coconut oilGround to a coarse paste1/2 medium sized fresh coconut, grated2 clove garlic hopped1 tsp cumin seeds3 tsp red chillies powder1 tsp coriander powder1 tsp turmeric powderMethod1. Clean crab meat and wash throughly2. Combine crab meat, green chillies, ginger,cambodge, salt,coconut paste and scant 1/2 cup water in a pan and cook over low heat till water evaporates.3. Remove from heat, and add curry leaves and coconut oil. Mix well serve.

I was leafing through my book and my eyes fell on a pristine white looking dosa called Coconut Dosa. I was intrigued and rushed ahead to read the proportions. It was with sweet stuffing and I knew there may not be any takers for this sweet type of a pancake at home. Still I was very much keen on attempting it atleast once. Then I moved on to others. Since only dosas are running around my mind off late, I happily forgot all about this Coconut Dosa and its proportions. Though everytime I open my book, that picture calls out pleadingly to me!Two days back, I was chatting with a dear friend of mine. Priya is a regular reader of this blog and in due course, we happened to chat and we hit on fast. She mentioned that she was happy reading through all the varieties of dosas and said, had she had a

Prawn Curry With unripe Pappaya And Coconut MilkIngredients200 gm medium sized prawns150 gm unripe papaya3 tsp oil2 medium sized onions, chopped3 medium sized tomatoes,chopped1 tsp salt t3/4 cup coconut milk1 tsp white vinegarGround to a fine paste 2 clove garlic, chopped3 cm piece ginger6 dry red chillie, torn into pieces1 tsp para boiled rice2 tsp black pepper powder1/2 tsp cumin seeds1/2 tsp mustard seeds1/2 turmeric powder2 tsp coriander powder1/4 cup waterMethod 1. Shell prawns, remove hands, devein and wash.2. Peel papaya, remove seeds and cut into the same size as prawns3. Heat oil in a pan, add onions and fry till translucent.4. Mix in spice paste and fry for a minute, stirring constantly .5. Add prawns and fry for 5 minutes, stirring occasionally.6. Mix papaya, tomatoes and

Some people cannot stand the thought of fruit in savoury dishes, saying that ham and pineapple pizza is just wrong, along with sweet and sour and apple sauce with pork. I disagree! I love having fruit in my meals. This is a nice tropical tasting and fruity curry! This curry is not too hot, and the fruity pineapple and coconut liven it up a bit.I added most of the vegetables right near the end of cooking, so that they stayed quite crispy and retained most of their nutrients, as it's always good to get a bit of extra vitamins where you can.Ingredients1 tablespoon vegetable oil2 small onions - sliced2 cloves garlic - chopped finely2 chicken breasts - cubed150 g chicken tikka curry paste2 carrots - peeled and sliced diagonally1 tin tomatoes1 tin coconut milk1/2 pineapple - cubed1 red pepper

This smoothie was inspired by the Innocent smoothies one of a similar flavour combination! Initially I did not really like their coconut, pineapple and banana one as I thought it tasted of sun tan lotion, but I have now come round to the idea.It is a much needed taste of sunshine, summer, and beaches (especially with snow in April, what's that all about!). I can imagine sitting on a beach somewhere in the tropics sipping one of these. It is a kind of non-alcoholic pina-colada. Unless you fancy adding a bit of rum yourself as a summer treat.The other half said this smoothie was tastier than the Innocent one - maybe as it was freshly made, and had loads of ice in as well to thicken it up. A good review anyway!Ingredients1/2 pineapple2 bananas200 mL orange juice12 ice cubes100 mL coconut

Coconut palmThe coconuts have grown quite a bit since I first showed them to you in October. Let's see...it's been five months. I have no idea how to tell when they are ready − do they fall on your head? I hope El Jefe knows.Hmmm, coconut pie, coconut cake, coconut shrimp, macaroons....what else?Blog contents copyright © 2006-2008 La Gringa. All rights reserved.

ROXY COCONUT BEDDINGI was recently contracted to design a bedroom around a set of girl’s Roxy bedding. Coconut floral was what it was called and the tropical print duvet cover fabric had a unique color scheme of red and brown with touches of oatmeal and tan. Not exactly a combination that you would imagine for a comforter in a Roxy bedding set called Coconut.Normally I see bright pink, blue and yellow in varying shades when teen girls want to take their décor in an Hawaiian style of decorating. This unusual hibiscus flower print bedding collection was different in that I could picture lots of stained wooden accessories rather than the flower arrangements and glassware or ceramics that came to my mind when the teenage girl called me on my cell phone to tell me that she wanted a comple

Chutney is Indian dressing, which is made from fruits or vegetables with spices and vinegar. It should be smooth and tender. Besides, I’ve heard it must draw for a couple of weeks to have richer taste, but it’s not obligatory to my mind. 1 cup dried coconut, grated 1 tsp urad dal 3 chilies 1 tsp yogurt 2 tbsp tamarind [...]

Although I'm not a lover of chocolate or sweets in general, there is one candy bar I like once in a while and that is an Almond Joy. That's interesting to me because I wasn't raised in a family that bought or ate coconut but I grew up with a love of it anyway! (Unless it's mixed with pineapple... I really don't like anything with pineapple and people do tend to pair the two together an awful lot, don't they?) LOL. This recipe is from a much-forwarded recipe email and it sounded really good so I copied this one to my files. I haven't made it yet and here is the reason; I never, ever have margarine on hand. I don't buy it. I tend to envision eating margarine as eating melted Barbie doll legs. Margarine isn't healthy and it's horrible for baking with as the water content is so high.

One of the first things we learned in nurse’s training about the skin is that it’s your body’s first line of defense against disease and infection, and that it protects your internal organs from injuries. Piercing ears and other parts of the body actually break that line of defense. Although many people pierce their ears [...]

 The Island town of Calayan, Cagayan is going to launch their first ever Tatus (coconut crab) Festival on May this year! The island-town is two hours away by boat ride from the Aparri town in mainland Cagayan. It is rich with natural attractions like excellent beaches, archeolofical sites, endemic flora, for tourism and sports activites including [...]

Regular rice pudding is fine I guess but I've never liked it much. To me it tastes rather bland but this recipe I liked, it was creamy and sweet and the coconut milk gave it flavor and body like a sweet version of my beloved risotto.Of course I had to load on the calories with whipped cream and raisins and shredded coconut but I do believe it improved it substantially. Did you know it's a scientific fact that calories are what flavor food?1 14-ounce can evaporated milk1 15-ounce can coconut milk2 cups low fat milk1 1/2 cups long grain rice1/2 cup sugar1/4 teaspoon salt1/2 teaspoon vanilla extract1/2 cup raisinsflaked coconut for garnishwhipped cream for toppingIn a medium saucepan combine the three kinds of milk, rice, sugar, salt and extract. Bring to a boil and simmer, stirring regula

Regular rice pudding is fine I guess but I've never liked it much. To me it tastes rather bland but this recipe I liked, it was creamy and sweet and the coconut milk gave it flavor and body like a sweet version of my beloved risotto.Of course I had to load on the calories with whipped cream and raisins and shredded coconut but I do believe it improved it substantially. Did you know it's a scientific fact that calories are what flavor food?1 14-ounce can evaporated milk1 15-ounce can coconut milk2 cups low fat milk1 1/2 cups long grain rice1/2 cup sugar1/4 teaspoon salt1/2 teaspoon vanilla extract1/2 cup raisinsflaked coconut for garnishwhipped cream for toppingIn a medium saucepan combine the three kinds of milk, rice, sugar, salt and extract. Bring to a boil and simmer, stirring regula

The “Arusuvai Friendship Chain” was started by Latha and Lakshmi at The Yum Blog along with Bharathy of Spicy Chilly and Bhags of Crazy Curry. Latha from “Masala Magic” continued the Arusuvai friendship chain in USA. Thanks to you all for this wonderful idea.  The Arusuvai Friendship Chain is all about sending a surprise food ingredient [...]

The “Arusuvai Friendship Chain” was started by Latha and Lakshmi at The Yum Blog along with Bharathy of Spicy Chilly and Bhags of Crazy Curry. Latha from “Masala Magic” continued the Arusuvai friendship chain in USA. Thanks to you all for this wonderful idea.  The Arusuvai Friendship Chain is all about sending a surprise food ingredient [...]

The “Arusuvai Friendship Chain” was started by Latha and Lakshmi at The Yum Blog along with Bharathy of Spicy Chilly and Bhags of Crazy Curry. Latha from “Masala Magic” continued the Arusuvai friendship chain in USA. Thanks to you all for this wonderful idea.  The Arusuvai Friendship Chain is all about sending a surprise food ingredient [...]

 We are happy to introduce our latest addition to the Handcrafted Glycerin Soap Collection: Coconut-Lemongrass Handmade Glycerin Soap. Very soft coconut fragrance with a refreshing “green” feeling to it. A clear glycerin base with a touch of lime holding yellow and white curves. Each bar is a little bit different as they are handmade and handcut. Price: [...]

Finally, a home for coconut producers/traders and coco lovers. The Coconut House is found in Xavierville Village along Esteban Abada Street. Organized by COVCOP (Cooperative of Philippine Organic Virgin Coconut Oil and Allied Products Manufacturers and Traders), the showroom/shop and resto serves every imaginable coconut product—cosmetics, fashion accessories and food items with VCO as the star of the store. Good news for diabetics. If white sugar rates 100 percent on the glycemic index, coco sugar is only 35 percent. Thus, it is safe for those with diabetes.At the resto can be found an ice cream bar whose main attractions are the popular smoother than silk coconut ice cream in ube, corn and regular flavors as well as the skimmed coco milk whose light nutty flavor is undeniably refreshin

Ingredients:Grated coconut 1 CupSugar 1 CupWater 1/4 Cup ( To soak the sugar)Cardamom Powder 1/2 TeaspoonGhee 1 TeaspoonMethod:Keep heavy bottomed pan on stove.Add sugar and pour the water (till the sugar soaks)Dissolve the sugar and bring it to strings make it sugar syrup.Add the grated coconut and cardamom powder, mix well.Keep mixing till the coconut sticks on side.Spread ghee on a tray and pour the coconut.Make the slices immediately and cool it.

Ingredients: (makes 6)2 large eggs4 large egg yolks1/3 cup sugar4 oz. passion fruit fleshScant 1 1/4 cups heavy double cream1 2/3 cups coconut milk1/4 cup firmly packed dark brown sugarProcedure:Oil 6 ramekins (a small glazed ceramic serving bowl). Preheat the oven to 350 F.Beat the eggs, egg yolks, sugar and passion fruit in a large bowl until well mixed.Bring the cream and coconut milk to a boil in a large saucepan over medium-low heat.Remove from the heat and add to the egg mixture, beating well.Return the mixture to the saucepan and simmer over very low heat, stirring constantly, until thickened, 5-7 minutes.Divide the cream among the ramekins. Arrange the ramekins in a roasting pan. Pour in enough cold water to come halfway up the sides of the ramekins.Bake until the cream has set, a

Front Entrance LANDSCAPING COMMUNITY ROOM COMMUNITY CLUBHOUSE Heated Olympic size Pool Tennis Courts ARIEL VIEW Foyer Atrium PatioFully Screened and Privacy Fence Kitchen Kitchen Kitchen Living Room Dining Room / Bar Living RoomAnother View Master Bed Room Master Bed Room Master Bath Screened Patio Patio and Storage4637 CARAMBOLA CIRCLEThe web address for this property is: $160,000VILLA ATRIUM Description:PRICED $25,000 BELOW LAST VILLA SALE IN TOWNSHIP!!! Beautiful Atrium Villa in Applewood Village 3 of the Township in Coconut Creek. A/C and Roof 2-3 years years new. High Hats in Living Room and Dining Room. Wired for Surround Sound System. Pull down stairs to attic for extra storage. Huge 19x18 Dome Screened Patio. Eat -In Kitchen with extra cabinets. Full sized Washer and Dryer in Vil

FRONT VIEW KITCHEN KITCHENAnother View Dining Room Living Room Mater Bed room Master Bath Lake View Preserve View Living RoomTOWNSHIP - TRADEWINDSThe web address for this property is: $169,000GREAT PRICE Description:ALL AGES*NO MINIMUM DOWN PAYMENT REQUIREMENT. GORGEOUS FIRST FLOOR UNIT SHOWS LIKE A MODEL. OVERLOOKS WIDE EXPANSE OF LAKE AND PRESERVE. REMODELED KITCHEN WITH TOP OF THE LINE APPLIANCES. FULL SIZE WASHER & DRYER IN UNIT. A/C 4YRS NEW. NEUTRAL TILE THROUGHOUT ALL LIVING AREAS. CALIFORNIA CLOSETS IN EVERY ROOM. PLANTATION SHUTTERS MAKE THIS A HOME SWEET HOME FEELING. BUILDING HAS ATRIUM ENTRANCE WAY,UPGRADED LIGHTING AND CEILING FANS WITH LARGE EAT-IN UPDATED KITCHEN. PROPERTY IS AN ELEVATOR BUILDING (NO NEED FOR STEPS!) COMMUNITY POOL. HEATED OLYMPIC SIZE POOL, LIGHTED TE

FRONT VIEW LAKE VIEW LIVING ROOM KITCHEN GLASS ENCLOSED PATIO MASTER BED ROOM MASTER BATH COMMUNITY POOL ATHLETIC CLUB TENNIS COURTS FITNESS CENTERTOWNSHIP - KARANDA VILAGE 6-The web address for this property is: $169,000Priced 10% below ! Description:Gorgeous point views of lake in sought after Township development in Coconut Creek. Three Bedrooms / 2 Bath Condo with Glass Enclosed Balcony overlooking the wide expanse of the Lake. New Berber carpet throughout. Tiled Foyer & Kitchen. Water Views from Every Room. Newer A/C (2 YRS OLD). Newer Appliances. Washer & Dryer in Unit. All Township Amenities included in maintenance includes Heated Olympic Size Pool, Racquetball, Lighted Tennis Courts, Theatre with Live Entertainment & Movies, Athletic Club.... Location: TOWNSHIP New or

Origins and cultivation ← Older revision Revision as of 05:59, 15 March 2008 Line 32: Line 32: Coconut palms require warm conditions for successful growth, and are intolerant of cold weather. Optimum growth is with a mean annual temperature of 27°C, and growth is reduced below 21°C. Some seasonal variation is tolerated, with good growth where mean summer temperatures are between 28–37 °C, and survival as long as winter temperatures are above 4–12 °C; they will survive brief drops to 0 °C. Severe frost is usually fatal, although they have been known to recover from temperatures of -4 °C.<ref name=sppia/> Coconut palms require warm conditions for successful growth, and are intolerant of cold weather.

I am happy to introduce our latest addition to the Handcrafted Glycerin Soap Collection: Coconut-Lemongrass Handmade Glycerin Soap. Very soft coconut fragrance with a refreshing «green» feeling to it. A clear glycerin base with a touch of lime holding yellow and white curves. Each bar is a little bit different as they are handmade and [...]

INGREDIENTS: 2 lbs. fresh Grouper fillet 2 tbs. fresh garlic minced fine 4 tbs. fresh lime juice 2 oz. tomato paste 1 oz. all purpose flour 4 oz. olive oil 16 oz. fresh coconut milk* SOFRITO 1 peeled white onion 1 Cuban or Anaheim pepper peeled and seeded .25 bunch of fresh Cilantro 2 “ribs’ of celery salt and pepper to taste METHOD / DIRECTIONS: Season fish fillets with salt, [...]

Have I mention about Nasi Uduk? I do not remember it, but try search it in my previous post. Nasi Uduk is cooked rice that cooked in santan (coconut milk). It very delicious, and tasty. This menu are including popular Indonesia dishes, and you can find it in foodstall along street. In Malaysia, it call as Nasi Lemak. Here the recipe, don’t forget to try :). Ingredients: 2 cups rice 3

Warm, cold, cold, cold, warm, warm, cold, warm, cold… No, I am not chanting some mantra nor I have gone mad. Well, it’s my usual grumbling about the weather here in Britain. I guess I can write a thesis on changing weather and still be left with much more thing to talk about. Two weeks back it was earthquake and now its flood warning!!! Mother is really angry at us and I am not surprised! Even 5

Many researchers have reported that coconut oil lowers cholesterol (Blackburn et al 1988, Ahrens and colleagues, 1957). In 1981, Prior et al. showed that islanders with a diet high in coconut oil showed no harmful health effects. When these groups migrated to New Zealand and lowered their daily coconut oil intake, their total cholesterol and especially their LDL cholesterol - the so-called evil one - increased. The cholesterol-lowering properties of coconut oil are a direct result of its ability to stimulate thyroid function. In the presence of adequate thyroid hormone, cholesterol (specifically LDL-cholesterol) is converted by enzymatic processes to the vitally necessary anti-aging steroids, pregnenolone, progesterone and DHEA. These substances are required to help prevent heart disease,

How can something so sweet and delicious be so good for your health? Coconut is like the fountain of youth. ratio: 1 cup fresh grated cocnut 1 cup boiling water 1/4 cups boiling water Pour boiling water over freshly grated coconut meat. Let set several minutes. Place in blender and carefully puree mixture. Strain through cheesecloth, pressing out as much [...]

This is a very tasty spicy cod recipe. The flavour of the coconut and spices really suits this fish. I would recommend that you use ethically fished cod of course.Tamarind can be either fresh or dried. If using fresh just chop and add to the recipe with the garlic and chilli's. If using dried tamarind, add about 25 g to some 50 mL of boiling water. Leave to soak for about 15 minutes or so, breaking up the tamarind with a teaspoon. Sieve the liquid into the sauce.This recipe takes about half an hour and should make enough for 4 people with some rice/ naan bread and vegetables.Ingredients1 tablespoon oil1 onion, peeled and chopped finely1 tin chopped tomatoes200 mL coconut milk2 teaspoons fresh chopped ginger1 chilli, finely chopped1 teaspoon fresh tamarind or 25 g dried tamarind2 clov

In the Spring, especially just before Easter, I always start to crave coconut. I've never noticed it before until I was thinking about it this morning. I start to make homemade almond joy candies, and imagine big triple layer coconut cakes and coconut cookies.... This recipe for a coconut pie is a 'quick and simple' country recipe that is listed in quite a few of my old church fundraising cookbooks from the 50's - 80's. I call it a 'country' pie because of the self rising flour and lack of garnish. It's just a quick, filling coconut pie for family. Nothing pretentious about it. Coconut Cream Pie4 eggs1/2 c self rising flour1 1/3 c sugar1/2 stick butter, soft2 c milk1 t vanilla1 8 oz. bag of flaked coconutPreheat oven to 350 degrees, beat all ingredients together, put in a greased

We were in meetings with doctors all day. The result is summed up with one word, mastectomy. The surgery will be in about two weeks. I asked my doctor to request two ultrasounds between now and then. I want to monitor the tumor. I believe it can shrink and I [...]

Fair Trade Island Coconut K-Cups - $13.95 Per Box Order 4 boxes of any K-cups and shipping is free. Indulge your senses with this delightfully fragrant, tropical taste treat. We’ve captured the lush aroma of freshly grated coconut — fruity, fresh, exotic — and blended it with the subtle sweetness of a lightly-roasted, Central American coffee. [...]

Another basic thing I have around me is the versatile Coconut Paste or the Kobari Mudda. For any South Indian Non vegetarian dishes, coconut paste is a must. It adds flavour, thickness and taste to the meat cooked in the dish. As with the Ginger Garlic paste, we mostly grind this fresh for the meat dishes, but it does help to have some on hand. The way you grind it and the amount of water added or if you have touched, everything matters. There are two ways you can go about doing this, either by chopping the coconut meat to small pieces or by grating and then making a paste of it. Grating the coconut using the traditional Indian instruments, is quite daunting. Atleast till you know the technique. Many dishes require grated coconut for garnishing or to be added along with it. So preparing su

1 clove garlic, minced 1 teaspoon minced ginger root 1/2 pound shelled and deveined medium shrimp 1 tablespoon oil 1 cup coconut milk 1/4 teaspoon ground turmeric 1/2 teaspoon crushed hot red, pepper Salt Freshly ground white pepper 1 heaping tablespoon minced cilantro Cashew Rice (recipe follows) Saute garlic, ginger root and shrimp in oil in large skillet until shrimp turns pink, about 2 minutes. Add coconut [...]

How to Make Coconut Cordial This is a version of wine but it is made out of coconut. It is just as strong as any regular kind of wine. Steps: Get some coconut milk. Mix the milk with 2 parts water. (The less water, the stronger the cordial. Use all milk if you want it [...]

The combination of flavors in this dish is wonderful!You can serve this over rice, or you can even turn it into a soup by adding more chicken broth, some thin sliced mushrooms and scallions!Weight Watchers Thai Coconut Chicken and Rice recipeMakes 8 servingsIngredients4 boneless skinless chicken breast halves, sliced into bite-size pieces1/2 cup chicken broth1 (13 1/2 ounce)can coconut milk1/2-1 tablespoon Thai red curry paste1/4 cup fresh basil leaves, shredded1/2 cup frozen English peas1/2 cup canned water chestnuts2-3 tablespoons fish stock1-2 chicken bouillon cubes2 tablespoons brown sugar2 limes, quartered (optional)Preparation1. In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.2. Saute the chicken until cooked through.3. Add the rest of t

Ice of the coconut dove mudaThe material: 1.Boil coconut milk, sugar, salt and the pandanus leaves until boiling while diadukcontinued.2.Refined, cool down in the temperature of space.Give the colour pink.3.If used essese, dropped when coconut milk has been cold.4.Mix the young coconut that already in kerok and in pieces.5.Put in Frezzer, for several hours, until the surface froze, but the depth was not yet ice.6.Stirred with mixer or spatula, until the frozen part was mixed ratacame back.7.Kept came back in Frezzer, did the step 5-6 several times, through to esthe dove was ready in served.Present together the white bread discount, or a slice hunkwee deliciously piquant sweet.

Sometimes one has to resort to alternative, natural eczema treatment methods to get the best cure or results for their eczema problem. And often it's a better choice, due to less exposure to drugs and chemical-laden products.It should always be the first treatment to consider when you want to take the best care of your skin.First of all, eczema and dermatitis are often referring to the same thing in the medical world. They cover a variety of inflammations of the most outer portion of the skin. There are three different, broad types of eczema.The type of eczema depends on the cause and where it occurs on the body. The types are basically, allergies, rashes, and nutritional deficiencies. The eczemas include atopic, dyshidrotic and nummular eczema.Naturally you'll want to eliminate any intern

Coconut oil, due its high saturated fat content was branded as unhealthy and artery-clogging which could cause heart diseases. This claim has been widely disproved by the scientific community and it is now being hailed as one of world’s healthiest cooking oils. Though it may take time, perceptions are slowly changing as people are beginning to realize its tremendous benefits. Coconuts and coconut

This recipe is one among which i learned from my neighbour..when we were in bangalore. she just made this in minutes..were i kept gazing at her surprisingly..how she could chop the vegetables so fast.(since iam very slow in it).Ingredients:1. Cucumber-1(peeled and chopped into small slices)2.Red Onion-1(chopped very finely)3.Green chilli-1(chopped finely)4.Cilanto/Corriander leaves-fistfull(chopped finely)5.Grated Coconut- 4 spoons6.Lemon Juice-as you require7.Salt-as per your tasteMethod:Mix the above all ingredients in the level of order i have mentioned. add lemon juice and salt just before serving. You can also have this as a side-dish for sambhar rice.In front of our school..some ladies will be selling cucumber with chilli powder and salt. It would taste so good..No five star hotel s

Toasted coconut s'mores bars Once upon a time four months ago, Vanessa over at What Geeks Eat made a S’mores bar cookie that inspired me. So I took her recipe, swapped in toasted coconut marshmallows for the regular ones, and gave it a go. Then I waited four months to blog about it, during which I spent copious amounts of time both writing a really long dissertation and avoiding writing a really long dissertation. Yeah, I’m a complicated woman. Read more! »

Lamb meat in coconut milk sauce with ginger, garlic, red bell peppers, chillies and lime. This recipe is the result of a little experiment that turned out very, very well. Cooked in the pressure cooker for less than 30 minutes, the result is tender lamb in a flavorful sauce.  Read more »

You will need:1.u16 shrimp- meaning under 16 per lb.2.Panko breadcrumbs( or any other you prefer, we used panko)3. dried coconut4. egg( beaten like your making an a scramble)5. AP flour6. salt & white pepperButterfly your shrimp. preparation:Mix the breadcrumbs and dried coconut at about a 1/3 coconut to 2/3 breadcrumbs, and add salt and pepper to taste. You wanna taste the breading because if its not the taste you want you can fix it( too salty you can and more breadcumbs or coconut, to sweet add more pancko.....ect). Now the messy part: with one hand dredge the shrimp in flour, then into the egg, then coat them in the breadcrumbs. Drop them into a fryer or some oil in a pan at 350 degrees, and cook untill golden brown.

When it comes to soup recipes, we tend to go after the tried and tested combinations more often than not. Even I used to do the same, because some recipes and flavors just stick with us and we don't feel the urge to try something new. But this time around, as I mulled over the idea of a wholesome vegetarian soup, there were quite a few ideas that played in my head. I wanted it to be thick and creamy, yet without all the fat that heavy cream brings with it, and I wanted it to be flavorful as well as healthy. So guess what! I decided to try a mix-vegetable soup (a nice way to throw in all the veggies that you love!:)) combined with coconut milk. To give it that distinct flavor, I decided to roast/saute the ingredients and flavor them with spices which infused a higher taste and aroma. The bo

Thai Food INGREDIENTS:ripe bananas 10coconut cream 1/2 cupcoconut milk 3 cupssugar 1 cupsalt 1 tsp..Thai Food PREPARATION:..1. Peel the bananas, cut each in half lengthwise, then cut across to get 4 pieces.2. Pour the coconut milk into a pot and cook over medium heat until it boils.3. Add the bananas, and cook until soft then add sugar and salt.4. After sugar has completely dissolved, pour in the coconut cream, then remove from the heat.5. Serve the warm bananas in a dessert bowl

Thai Food INGREDIENTS:ripe bananas 10coconut cream 1/2 cupcoconut milk 3 cupssugar 1 cupsalt 1 tsp..Thai Food PREPARATION:..1. Peel the bananas, cut each in half lengthwise, then cut across to get 4 pieces.2. Pour the coconut milk into a pot and cook over medium heat until it boils.3. Add the bananas, and cook until soft then add sugar and salt.4. After sugar has completely dissolved, pour in the coconut cream, then remove from the heat.5. Serve the warm bananas in a dessert bowl

I've been on a coconut kick lately, if you haven't noticed by my past few posts. These days I use coconut oil more than I do olive oil, because it's such a creamy, silken oil to work with. I like it better for high-heat cooking, more than any other oil.This morning, I was in the mood for porridge. I'd recently gotten some bulk medjool dates for a pie crust I'll be making soon, so I thought I'd try this out.Now, normally I work recipes from scratch, but I had to showcase this hot cereal mix. Bob's Red Mill Gluten Free Mighty Tasty Hot Cereal is just amazing. I was gifted it by a friend awhile back, and I fell completely in love. Not only is it a easy mix to prepare, but the mix of brown rice, corn, buckwheat and sorghum gives the bowl a rich, gooey feel on the tongue. Paired with coconut oi

1/4 cup oil 1 cup chopped onions 1 tablespoon minced garlic 2 teaspoons minced fresh ginger 2 tablespoons coriander 1/4 teaspoon cumin 1/4 teaspoon cinnamon 1/8 teaspoon cayenne 1/8 teaspoon turmeric 1 cup drained canned tomatoes 2 1/2 cups unsweetened coconut milk (from 2 15oz cans) 1/2 cup water 1 teaspoon salt 1 1/2 lbs large shrimp, peeled and cleaned 3/4 cup fresh cilantro lime wedges [...]

With the weather continually being “cloudy chilly windy damp” for months we had a surprise bonus this past weekend. Early in the morning there was glorious sunshine and the temperature by mid morning had already climbed to the 70’s. I even dared to open the backyard door that was closed for a long time now [...]

With the weather continually being “cloudy chilly windy damp” for months we had a surprise bonus this past weekend. Early in the morning there was glorious sunshine and the temperature by mid morning had already climbed to the 70’s. I even dared to open the backyard door that was closed for a long time now [...]

Did you know that coconut oil is low calorie fat? It is important to think about that not all types of fats are alike. There are fats that are really fattening, and there are some that don’t produce so many calories. The more calories your body absorb, the harder it gets to lose weight. One can’t [...]

One of the most challenging yet interesting part of being a chef is that you often get an opportunity to turn something ordinary into extraordinary, and that's the part I really like! Experimenting with flavors and spices is what makes a cook's life exciting, not always succesful, but definitely exciting. Luckily for all of you, I only share my successful endeavors with you:) And the vegetable that steals the show today is nothing but the simple Okra(Ladyfinger), or "Bhindi", as it's known in India. The trouble we all face while cookng okra is that it can get to be a really "sticky affair", literally. So it helps to fry, or in this case, stir-fry it a little to get rid of that stickiness. But the twist that transforms this simple Bhindi Masala into a delicious and unique okra curry is the

My friend/partner in crime Paul P. sent me an e-mail containing hilarious parodies of well known children's books. This one is appropriate for today.Why?Because "Dear Abby" caught my eye, and the subject was intriguing.It's a subject the good folks here at Rancho Sudiegirl (including Iggy, the forgotten staffer we currently use as a doorstop) are WILLING to tackle, by Christ.The subject is: What is REALLY wrong with society today?Abby's answer (or whoever the hell Abby is these days...I personally think it's some guy from Duluth but what do I know? I have two cats and a mummified coyote on my personal staff...) was that there is more than one. What she specified at that time was not noted in the column, but other folks felt prompted to give their own opinions.Among the reasons were the

These tartlets are like reverse chocolate macaroons; This recipe is fast and simple to make yet it comes out looking elegant and tasting great!INGREDIENTS:¾ cup sugar3 egg whites2½ cups sweetened flaked coconut8 oz bittersweet chocolate½ cup creamPREPARATION:Preheat the oven to 350 F. Stir together the sugar, egg whites, and coconut. Grease very well 24 mini-muffin cups, silicone molds, or tartlet pans. Place a dollop of coconut mixture in each cup and gently press up the sides of the muffin cups. Bake the coconut shells 12-25 minutes, until golden. Run a knife around the edges of the shells and let cool completely in the pans, then carefully remove them (they will stick a bit).Chop the chocolate and place it in a medium bowl. In a saucepan, heat the cream to a simmer, then pour over th

NIKKI BEACH TO OPEN NEW CITY LOCATIONMIAMI, FL, December 2007 / -- The concept behind Nikki Beach™, the jet-setting South Beach hot spot for the elite, has expanded through the years and in some cases modified its trendy beach concept to a more upscale lounge experience that’s in keeping with the location. The metropolis of Nikki Beach now includes trendy venues in Marrakech, Midtown Manhattan and soon to open this month -- Nikki Coconut Grove.Providing an elegant escape for the upscale business market, Nikki Coconut Grove will open adjacent to Sonesta Bayfront Hotel at 2889 McFarlane Road in Coconut Grove, Florida. Brian Molloy, Nikki Beach Hotel & Resort’s Executive Chef, has been assigned to open this location after successfully opening Mexico, and Marbella. Bruce Hanrahan,

Location: West End, RoatanDate: December 15, 2007Before landing in Roatan, I imagined that I would walk down West End’s row of dive shops and hunt for the best deal. But that never happened.Once the taxi dropped me off at the main entrance of West End, I was right in front of Coconut Tree Divers. My would-be dive instructor showed me one of Coconut Tree Cabins’ rooms, a staff of Coconut Tree Convenience Store told me the rate, and the hunt was over.My room was a little raised house built behind wooden gates and a stone fence. It had huge windows, two beds, a bathroom, an air conditioner, a porch, and a hammock. Between my room and the gates, there was a stone path with exotic flowers like ginger and hibiscus hanging along it. Occasionally, a chicken or cat would walk by there too.

Location: West End, RoatanDate: December 16, 2007Coconut PalmsEver wonder why coconut trees always grow near the sea?Each coconut is actually a seed of the plant. So when it is ripe and fallen, it will germinate under the right circumstances. Sometimes the sea’s current would even carry a seed to an isolated island and plant it there.A Young PalmA CoconutAlthough I have long known that, it is only until now that I see young palms and coconuts waiting to be carried away.Food of the Day