Thursday, October 12, 2017

Caribbean coconut quick bread

Land of the Caribbean is also famous for the coconuts, so after a flavorsome coconut milk soup yesterday, I wanted to bake something for us to enjoy during the weekend. While looking for some quick breads, this recipe with fresh coconut and coconut milk got my attention
There were other versions of coconut bread, made with pineapple juice too. Since I had coconut milk ready at hand, i  made the loaf with it. The flavor, while the loaf was baking in the oven, was totally awesome. The bread is a bit dense, but has got a great taste and flavor. It will be a great bread along with your tea or as a snack inbetween your meals. 
Ingredients 
1.5 cups of whole wheat flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 cup freshly grated coconut 
1 cup coconut milk
5 tbsp coconut oil
1 tsp cinnamon powder
1 tbsp egg replacer powder mixed with 2 tbsp water (I used bob’s red mill egg replacer )
Method

  • Preheat the oven to 170C. Grease a loaf tin and lay its bottom with parchment  paper.
  • In a wide bowl take flour, baking powder, baking soda and cinnamon powder together. Whisk well to combine. Add sugar and grated coconut to this and mix.
  • Make a well in the center add coconut milk, coconut oil and egg replacer. Using a electric beater combine to form a thick batter.
  • Pour the prepared batter into greased baking tin. Bake in the preheated oven for an hour or until a skewer inserted in the middle comes out clean.
  • Take the tin out of the oven, let it sit for 5 minutes then remove it on to a wire rack, let it cool completely.



Wednesday, October 11, 2017

Sweet potato and okra soup

The climate is changing, everybody is coughing, everywhere. I m having a very bad ear ache since morning, the pain is unbearable, as soon as i returned from my yoga class, i took 2 panadols and slept for an hour! Rain or shine, pain or gain i have mouths to feed so had to be on my foot, though i made a simple rasam and kootu for lunch today, with this pain, it was like cooking for an army! 
The second day of carribean cuisine, i made yet another soup, just to keep myself warm and feel cozy!
This potato soup, with okra, is cooked with coconut milk, which lends it a sweet taste and an amazing aroma!  I tempered it with coconut oil, which made the flavor more intense. The original recipe again had thyme, kale and used scotch bonnet peppers for the spice. Since i didn't find all these nearby, i went ahead and made the soup with the ingredients i had at hand.
Neverthless the soup tasted delicious, we at home love the flavor of coconut milk, so it was a treat for us.The taste of ginger and pepper which added at the end gives it a nice warm feel. So, if you are in no mood for a detailed meal, but want to eat something interesting,  this soup is definitely a great choice.
Inspired from here
Ingredients 
1/2 a sweet potato, peeled and chopped into cubes
1/2 a carrot, peeled and chopped into cubes
a small potato, peeled and chopped into cubes
1 cup chopped okra
2-3 tbsp freshly chopped coriander leaves 
1 onion, finely chopped
1 tomato, finely chopped (i forgot to add)
1/4 cup black eyed beans, cooked 
1&1/2  green chili , finely chopped
2 cloves of garlic, finely minced
1/2 cup of coconut milk
1.5 cups of vegetable stock
1/2 tsp freshly pounded pepper
1/2 tsp turmeric powder
1/2 tsp freshly grated ginger
2 tbsp coconut oil
Salt to taste
Method
  • Wash and prep all the vegetables as said above. In wide pan, heat coconut oil, when it is hot, throw in the chopped onion, green chili and garlic. Saute until the onions turn translucent.
  • Next add chopped tomatoes and let it get mushy. Throw in the chopped veggies except okra,  let it sweat for 2-3 minutes. Add stock and black-eyed peas  to this and let it cook for 10-12 minutes, until the sweet potatoes are fork tender.
  • Now add the okra and let this simmer for another 10 minutes. Finally add the coconut milk. Let it be on heat for 5 minutes, remove from stove, add chopped coriander leaves, pounded pepper and grated ginger. Mix well and serve warm. 


Tuesday, October 10, 2017

Callaloo and beans soup/Amarnath leaves and beans soup

Callaloo doesn't name sounds interesting when you read it? When i found that it is nothing but our very own amarnath leaves, i decided i m trying a recipe with this callaloo! 
Since i m trying to avoid carbs and eat a little more protein, i was looking for a recipe that will fit in my meal plan without disturbing it. I loved this simple soup with greens and beans together that so complimented my meal and some warmth to my sore throat. 
This soup can be served as part of a meal or as a meal itself. I would defintely suggest a thin bread along with it to soak in the liquid. With winter months ahead, this soup is definitely going to be on my meal plan. I might blend it smooth if serving for children, with a dollop of cream, sort of a bribe, to make them eat something healthy! 
The original recipe, uses scotch bonnet peppers and lot of thyme and parsley. But i have used regular indian green chili and instead of thyme and parsley i settled for coriander leaves. I have used coconut oil for sauteing the veggies here, and strongly recommend using it, as it gives an amazing flavor to the soup. Do try and let me know how you enjoyed it!
Inspired from Carribean pot
Ingredients
1 cup chopped amarnath leaves/Callaloo leaves
2.5 cups of vegetable stock
1/3 cup of mixed beans, cooked (i have use chickpeas, black-eyed beans and white beans)
1/2 a sweet potato, peeled and chopped into cubes
1 small potato, peeled and cubed
1/2 a carrot, peeled and cubed
1/2 cup chopped celery
1 no onion, finely chopped
2 cloves of garlic, minced
3 tbsp fresh coriander leaves, chopped fine
2 tbsp coconut oil
1 and 1/2 green chili, finely chopped
1/4 tsp black pepper, freshly pounded
salt to taste
Method
  • Wash and prep all the vegetables as said above. In a large pan, heat coconut oil. When it is hot, add the chopped onions, garlic and green chilies to ti and saute until onions turn translucent.
  • Next add the chopped potato, sweet poato, celery and carrots into it and saute for 2 minutes. Next add chopped amarnath leaves and mixed beans to it and saute well.
  • To this now add vegetable broth, chopped coriander and salt. Cover and cook for about 12-15 minutes until the veggies are done. 
  • Check the consistency of the soup, i love mine to be little watery and chunks of veggies, if you prefer yours to be smooth, take a portion of the soup, blend it well with a stick blender and return it to the pot mix well.
  •  Add freshly pounded pepper, mix well, remove it from the stove and serve warm.

Friday, October 06, 2017

Roohafza Lemonade with basil seeds - Kids party drink

I was in a dilemma on to what to make for the final post of week 1: kids delight theme. There is a saying “Too many cooks spoil the broth “, likewise too many choices too spoil everything. I had around 4 dishes to select from with everything ready, but i settled for this simple yet colorful sherbet.
We tasted this in a friend’s birthday party and my lil one loved the striking red color of the drink. When I made this today, he was so thrilled and he remembered the party immediately.

We loved the drink as it was mild and the flavor of roohafza wasn’t too over powering. A best party drink especially with kids. Do try and let me know how you enjoyed it.

Ingredients 
2 tbsp subza/basil seeds
3 tbsp roohafza syrup 
2.5 cups of water (chilled water)
3-4 tbsp sugar (or to taste)
Handful of mint leaves
Juice of lemon
Lemon wedges form garnish (optional)
Method
  • In a bowl take the subza seeds add 1/4 cup of water and let it sit for 10 minutes for it to bloom well.
  • In a pitcher, add roohafza syrup, chilled water, bloomed subza seeds, sugar and lemon juice. Mix well to combine.
  • The subza will be clumped together so this mixing will help it to separate and also for the sugar to dissolve.

  • Add mint leaves to the sherbet, serve immediately garnished with lemon wedges or refrigerate it until served.

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