Ingredient Ideology | THE COMFORTING COCONUT By: Dr. Kaviraj Khialani- Celebrity Master Chef.
/THE COMFORTING COCONUT
Coconuts have been said to be known as the fruit of the tree of the palm family, while having originated somewhere in indo-Malaya they however remain an important crop of the tropical countries. The term coconut can refer to the whole coconut palm, the seed of the fruit which botanically is a drupe and not a fruit. While being a hard shell on the outside with tender flesh and water within it has a number of culinary applications and uses to offer us in our kitchens.
A preferred choice for a refreshing cool welcome drink coconut water is said to be very beneficial and nutritionally high for us while the tender coconut malai goes well into desserts, puddings, salads. Coconut milk laces our curries quite well and be it Indian or international cuisines recipes with veg, fish, chicken, or prawns it just blends to perfection.
Let us have a look at a few Health Benefits of Coconuts:
Coconut water offers a good source of potassium, a mineral that helps balance sodium levels in the body and regulates blood pressure. But the idea that coconut water is more hydrating than plain water or is a superior post-workout drink is largely a myth. As for coconut flour, which is dried, ground coconut meat, it has 5 g of fiber in just 2 tbsp., making it an impressive replacement for traditional white flour, especially for those following a gluten-free diet.
Coconut for weight loss is still the stuff of lore, despite what tons of dubious health sites may say. Until more research is done and proves otherwise, you shouldn’t consider coconut a magic elixir for weight loss. What’s more, if you freely eat coconut oil (or other coconut products) believing it will help you lose weight, you can easily take in more calories than your body needs and gain weight.
It is said that Coconut Boosts the immune system since coconuts are anti-parasite, antibacterial, anti-viral and antifungal.
Coconuts Provide quick energy and improves athletic and physical performance.
Consuming coconut considerably reduces the risk of heart diseases.
Having coconut Protects against bladder infection and kidney disease.
Coconut also Restores and maintains thyroid functionality.
Including coconut in our diets Makes one look young by preventing age spots, sagging skin, and wrinkles.
Fortunately, there are a ton of recipes out there for ways you can cook various foods using coconut, so there is no way you will get bored with them. Once you stick to a coconut diet, there is no going back! Here are a few of my select favorites with Coconut.
Recipe-1] SOOTHING SUMMER COCONUT SMOOTHIE
Ingredients:
Fresh tender coconut flesh or malai-1/2 cup
Coconut milk- 1 cup
Soy milk-1/2 to 3/4th cup
Banana-1 no ripe
Dates-3-4 no chopped
Honey- 1 tsp
Sliced cashews/almonds/walnuts-1 tbsp.
Flax seeds/ sunflower seeds- 1 tsp
Mint/microgreens/ nuts for garnish.
Method:
1. Prepare all the ingredients for the healthy shake and keep them chilled.
2. Using a jar of a food processor combine all of them and churn them up well to a smooth texture.
3. Adjust texture with milk as needed or add a little yogurt.
4. Pour the smoothie into jars/glasses and garnish with fresh shavings of coconut/sliced nuts/toasted seeds etc
Recipe-2] TROPICAL COCONUT CHICKEN SALAD
Ingredients
For the base of the salad:
Assorted lettuce leaves- 1 cup
For the body of the salad:
Fresh tender coconut malai-1/2 cup
Boiled chicken -1 cup cubes/ shreds
Celery- 2-3 tbsp. cut into small pieces.
Pineapple-1/2 cup cubes
Mango-1 no cubes
For the dressing of the salad:
Olive oil-2 tbsp.
Mustard paste-1 tsp
Salt and pepper to taste
Lime juice- 2 tsp
White vinegar-1 tsp
Sliced red/green chilies-2 no
Mixed herbs-1/2 tsp
Assorted seeds of your choice- 1 tsp
Assorted sliced nuts of your choice- 2 tsp
For the garnish of the salad:
Micro-greens/ cherry tomatoes/ mint/ parsley/ olives.
Method:
1. Prepare all the parts of the salad and keep ready.
2. Assemble the crispy lettuce leaves on a salad serving plate or a serving platter.
3. In a mixing bowl combine together all the ingredients for the dressing and mix them well.
4. Just before serving the salad, toss the body of the salad in the dressing and arrange it on the bed of lettuce, garnish appropriately and serve the delicious salad chilled.
Recipe- 3] COCONUT RIZ PILAF
Ingredients:
Basmati rice- 1 and a half cups, cleaned and soaked in 4 cups water for 20 mins.
Oil-2 tsp
Butter- 1 tsp
Garlic-1 tsp chopped
Lemongrass- 4- 5 pieces
Onion- 1 small chopped
Red/green chilies-2 no slit/shred.
Salt and pepper to taste
Veg stock/water- 2 and half cups
Coconut milk-1/2 cup
Tender coconut malai- 2-3 tbsp. shredded.
Fried cashew nuts and raisins- 2 tbsp. garnish.
Method:
1. Pre-prep all the ingredients for this tasty rice recipe.
2. Heat oil and butter in a pan add in the lemongrass, chili, onions, and garlic, and give it a nice saute for 1 min.
3. Add in the drained rice and fry it for 30 seconds, add in the veg stock or water, salt, and pepper to taste and allow to boil, cover and simmer until almost cooked.
4. Lastly add in the thick coconut milk and tender coconut malai and lightly blend it in, cover and cook in dum for 4-6 mins, garnish and serve hot with your gravies/curries, etc
Recipe-4] COCONUT PRAWN CURRY
Ingredients
Coconut milk-2 cups thick
Prawns- medium to large size-500 gms cleaned, deveined.
Oil/ghee-2 tsp
Butter- 1 tsp
Cumin seeds-1/2 tsp
Bayleaf-1 no
Cinnamon stick-1-inch piece
To make a paste with the following ingredients:
Onions- 1 cup fried, lightly browned
Garlic- 6-8 cloves
Ginger- 1-inch piece
Red chilies- 6-8 boiled
Tomatoes-2 med sized.
Water-1/2 cup
Other ingredients to finish with the curry:
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Salt and crushed black pepper to taste
Garam masala powder-1/4 tsp
Water-1 cup
Lime juice-2 tsp
Coriander leaves- 2 tbsp.
Method:
1. Prepare all the ingredients and keep aside.
2. In some cases we also marinate the prawns with salt, turmeric, lime and keep aside for 10 mins.
3. Heat oil/ghee and butter in a thick bottomed pan add in the cumin seeds, whole spices and saute for 30 seconds, add in the prepared paste mixture and cook it on a medium flame for 2-3 mins.
4. Add little water if needed and add in the prawns and all other spices and seasonings and give it a nice mix with the masala.
5. Simmer the prawns for 2-3 mins, add in the coconut milk and cover and cook for 4-5 mins, serve hot garnished with coriander, a splash of lime juice, crushed black pepper.
Recipe-5] COCO NAKA PUDDING
Ingredients:
Coconut milk-1 cup thick.
Desiccated coconut-2 tbsp.
Butter-2 tsp
Sponge cake/ chocolate brownie- 200 gms cut into cubes.
Milk- 2 cups
Brown sugar-2 tbsp.
Condensed milk- 2-3 tbsp.
Dates- 3-4 chopped
Assorted chopped nuts- 2 tbsp.
Cinnamon powder-1/4 tsp
Banana-1 ripe peeled and sliced.
Pineapple-1/2 cup cubes
Cherries/ kiwi/ mango etc assorted fruits can be added to the layer of the pudding as well.
Method:
1. Prepare all the ingredients for the pudding.
2. In a sauce pan heat up the milk, add in the dates, brown sugar, condensed milk and cinnamon powder and reduce for 10 mins.
3. Add in the coconut milk, desiccated coconut and bananas, butter and cook for 2-3 mins. Turn off the flame.
4. In a pudding bowl arrange the cubes of cake or brownie and fruits of your choice and top it up with the warm coconut milk mixture and allow to set in the fridge for 1 hour.
5. Serve this pudding with a scoop of ice-cream of your choice and some chocolate sauce and cherries to garnish.
Brief About the Writer: