Double Chocolate Coconut Dessert

Ingredients:

• 1 cup butter, room temperature
• 1 1/4 cup sugar
• 4 eggs
• 1 teaspoon vanilla essence
• 1 cup flour
• 1/2 unsweetened cocoa powder
• 1/2 cup coconut flakes

Ganche:

• 1 cup chocolate chips
• 4 tablespoon spoon butter

Instructions:

1. Beat butter and sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl with a spatula.
3. Add the flour and coconut powder. 
4. Mix well.
5. Add the coconut flakes , mix with a spatula.
6. Pour the batter into the prepared pan.
7. Preheat the oven at 175C for 10 minutes.
8. Bake until the toothpick comes out clean.
9. Remove from oven and let it cool.
10. To make the ganache, melt the chocolate chips with the butter.
11. Pour over the dessert . Let it set.
12. Cut into squares.

Enjoy baking 

S

Chocolate Coconut Brownie

Ingredients:

• 1/2 Oil or Coconut oil melted
• 1 cup sugar
• 1/2 cup flour
• 1/2 coco powder
• 1/4 tsp baking powder
• 1 cup coconut flakes
• 2 eggs
• 1 tsp vanilla essence

Method:

1. In a small bowl whisk flour, coco powder and baking powder.
2. In a medium bowl cream oil, sugar and vanilla essence.
3. Add eggs one by one beat until its smooth.
4. Add the flour mixture beat until its well blended.
5. Fold in 3/4 of the coconut.
6. Pour the mixture into a pan.
7. Sprinkle remaining coconut over the top.
8. Preheat the oven for 10 minutes at 175C.
9. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Regards

S

Recipe source:Alida's kitchen

Mangalore Fish curry

• 250 grams any fish ( I used black pompfret)
• 1/2 cup coconut
• 2 dry Mangalore red chilies
• 1/2 tsp turmeric powder
• 1 medium onion
• 1 tsp crushed ginger n garlic
• 1/2 tomato
• 1 tbsp tamarind
• 1 spring curry leaves
• 2 tbsp oil

Clean and cut the fish into big slices and wash well.
Chop the onions and tomato.
Soak tamarind in a little water.
Warm the coconut with dry red chillies. ( Do not Roast)
Grind to a fine paste adding little water to the coconut and red chilies.

Heat oil.
Add onions and saute.
Then add tomato , crushed ginger and garlic and fry for few minutes.
Add the tamarind water, turmeric powder and salt.
Boil for few minutes.
Add the fish .
Cook till the fish is done.
Mix the coconut paste.
Add curry leaves.
Simmer and remove from the fire.

Appam

(Hoppers)

                                                                                                        Appam , each one of us has a different way or different measurement. One can serve with thick coconut milk and sugar or with mutton or chicken stew. 

• 1 glass of basmathi rice
• 2 tbsp of cooked boiled rice
• 4 tbsp  grated coconut or 2 tbsp of coconut powder
• 1 tsp of instant dry yeast
• salt to taste.

Soak basmathi rice in water for 4-5 hours.

Wash and add coconut ( I prefer to use coconut powder since it blends easily with the rice) and cooked rice.

Grind it with yeast, salt and enough water to a very smooth paste.

Cover and keep aside till it rises (6-12hours).

Once the batter is fermented one can see that the batter is double the quantity and has a smell.

Stir the batter well.

Place the appachatti if you don't have place a non-stick small pan on a high flame.

Pour about 1/4 cup of batter, tilt the pan around to coat the side the appachatti with a thin layer of the batter.

Cover the lid , when cooked romove to a plate.

 Serve with coconut milk or curry.

Note:

1.  These appam (hoppers)  can be be made without yeast by adding soda bicarbonate and sugar the previous night.
2. Instead of cooked boiled rice, you can add 1 tbsp of boiled rice with the basamthi rice and grind to a smooth paste.