Sep 2 is World Coconut Day and this is a great reason to celebrate the versatile ingredient in our kitchen, the coconut.
Coconut Beetroot Ravioli with Thai Basil Coconut Sauce is a delightful, gluten-free, and lactose-free dish. Vibrant beetroot ravioli stuffed with sautéed spinach, mushrooms, and coconut is paired with a fragrant inspired coconut sauce. It’s perfect for those seeking a healthy, flavourful, and visually stunning plant-based meal.
Khow Suey or Khao Soi is a spiced coconut milk soup originating from Myanmar and found its way to East India with the people who migrated during World War II. Burmese cuisine is influenced by its neighboring countries like Thailand which influences the cuisine with their coconut curries and China influences their cooking methods. To create the recipe by its journey, it includes madras curry powder which was first developed by the East Indians during the British times.It is a special blend created when Curry was introduced to the British who liked the spices but not the Hotness. We then take further influence from Thai cuisine with the use of bird’s eye chillies for the hotness. This dish is one of the best sellers throughout our outlets across India and has been proudly created by Effingut.
Pomegranate stir fry is great as a side within a meal, the crunchy texture, sweet-spicy-tangy flavour, and beautiful colour makes this a vibrant accompaniment. While the recipe has just a few ingredients, each is important, especially the soft coconut adds both a unique texture and its mellow flavour to this recipe.
Elaneer Payasam, or Tender Coconut Payasam, is a refreshing South Indian dessert made with fresh coconut milk, tender coconut malai, and jaggery. This no-cook, light, and aromatic dish is perfect for warm climates and captures the essence of coastal flavours in a simple yet delightful way. Made with fresh coconut milk and tender coconut malai, it provides a rich source of healthy fats, essential minerals like potassium and magnesium, and is naturally hydrating. This recipe highlights the essence of coastal cuisine as it uses fresh, local ingredients like tender coconut and jaggery. By using both fresh coconut milk and tender coconut malai, this dish highlights the natural sweetness and creamy texture of this tropical fruit. Elaneer Payasam fits perfectly into the theme of coconut-based recipes, offering a light and refreshing dessert that stays true to the traditions of South Indian cooking.
Panna cotta, which means ‘cooked cream’ in Italian, is a deceptively simple dessert. This coconut panna cotta is a tropical twist on the classic, made with pure coconut milk and a hint of vanilla. It’s light, creamy, and comes together effortlessly. This coconut panna cotta recipe is perfect for those seeking a dessert that blends simplicity with sophistication. The use of pure coconut milk adds a rich, tropical flavour, while fresh cream ensures a velvety, smooth texture. A hint of vanilla enhances the taste without overpowering it. Easy to prepare, this dessert offers a luxurious, creamy experience that’s both light and indulgent, making it an ideal choice for any occasion.
Here are some coconut based recipes:
- Coconut Panna Cotta courtesy Gaurav Herwadkar, Executive Sous Chef, JW Marriott Mumbai Sahar
- Coconut Beetroot Ravioli with Basil Coconut Sauce courtesy Rohit Dubey, Chef-In-Charge, Pilibhit House, Haridwar- IHCL SeleQtions
- Coconut Prawn Curry courtesy David Norman Kharsohnoh, Head Chef, Praana Experience at Byndoor, Karnataka
- Khow Suey courtesy Sajjani Nair, Corporate Consultant Chef, Effingut Breweries Private Limited
- Pomegranate Stir-fry courtesy Chef Keertida Phadke
- Elaneer Payasam courtesy Arokiya Doss, Head Chef, The Malabar Coast
Read the full story that first appeared in Deccan Chronicle dated Sep 2, 2024 here:
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