Banana Coconut Smoothie

Banana Coconut Smoothie

Ingredients

Coconut milk 1 cup
Vanilla ice cream 3 scoops
Bananas 2 ripe
Honey 2 tsp

Method
Blend coconut milk, ice cream, bananas, and honey in a blender until smooth. Serve immediately.

Coconut Cake (Baath)

Coconut Cake (Baath)

Coconut Cake (Baath)

Ingredients
Coconut, fresh & grated 400 gm
Semolina 200 gm
Sugar 200 gm
All purpose flour 1/8 cup
Butter/ghee ¾ cup
Eggs 3
Baking powder 1 tsp
Vanilla essence 1 tsp
Dry fruits (optional) 4 tbsp
Method:
1. Beat the eggs till fluffy and add grated coconut slowly with continuous mixing.
2. Combine semolina, sugar, flour and baking powder and add slowly to the above mixture with continuous mixing.
3. Beat the butter/ghee and add it to the above mixture. Continue mixing.
4. Leave the batter for 6 –7 hours or overnight.
5. Add vanilla essence (or desired flavor) and mix.
6. Transfer the batter in a greased baking tray (I've used 8x8 glass tray) and top with dry fruits. 
7. Preheat oven to 325˚ F (165˚ C) and place the tray at the center.
8. Bake for 45 – 50 minutes or until a knife inserted in the center comes out clean
Note: * Add more sugar if you need the cake to be more sweet.
The baking tray has to be half full so that the cake is cooked properly, so use a baking tray accordingly.
Coat the dry fruits with some flour before adding to the batter.

Chicken Curry

Chicken Curry

Chicken Curry

Ingredients

Chicken (12 pieces) 1 kg
Cooking Oil ½ cup
Soaked tamarind 50 gm
Curry leaves 1 bunch
Coconut Milk 1 tin
Coconut Powder 1 Packet
Cashew nuts 75 gm
Almonds 75 gm
Sesame seeds 50 gm
Red Chilies Round 50 gm
Star anise 50 gm
Melon seeds 50 gm
Roasted gram 50 gm
Peanuts 50 gm
Salt to taste
Water as required

Cooking Method:
Mix and grind sesame seeds, button red chilies, star anise, melon seeds, roasted Gram, cashew nuts, almond, curry leaves and peanuts to form curry masala.
Stir fry the masala till turns golden brown and add salt as per taste.
Add chicken and fry till mixed,
Add water (5 bowls), cover the utensil and cook for atleast 15 – 20 minutes or until chicken is cooked.
Blend coconut powder, coconut milk, almonds and cashew nut, make a paste and add to the chicken gravy.
Add soaked tamarind as per need and mix.
Heat the gravy for 5 – 7 minutes.
Serve hot with bread or plain boiled rice.

Easy Brownies

Easy  Brownies

Easy  Brownies

Brownies with Coconut-Pecan Filling

1/4 cup baking cocoa
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) butter
1 cup sugar
2 large eggs
1/2 teaspoon vanilla

Coconut-Pecan Filling
1/2 cup sugar
1/2 cup evaporated milk
1/4 cup butter
1/2 teaspoon vanilla extract
1 egg yolk, beaten
3/4 cup coconut
3/4 cup chopped pecans

method

Make coconut-pecan filling by combining sugar, evaporated milk, 1/4 cup butter, vanilla and egg yolk in saucepan. Blend well. Cook over medium heat until thickened, stirring frequently, about 10 minutes. Remove from heat. Stir in coconut and pecans. Cool to room temperature.
Preheat oven to 350 degrees. Lightly grease heart-shaped muffin tins.
Sift cocoa, flour and salt into a bowl. Set aside. Cream butter and sugar together. Add eggs and vanilla. Blend well. Add sifted dry ingredients and mix just until they disappear into the batter. Spoon brownie batter into prepared cupcake tins, filling 1/3 of the way to top. Flatten a heaping tablespoon of cooled coconut-pecan filling and layer over brownie batter. Cover completely with more brownie batter, filling just about to the top of each cup. Bake in preheated 350-degree oven for 18 to 20 minutes, until done. Allow to cool slightly in pan. Remove brownies and cool completely on wire rack.
Frost with your favorite chocolate frosting or make a rich chocolate topping by melting 1/2 cup semisweet chocolate morsels with 3 tablespoon butter in a saucepan over low heat. Stir until chocolate is melted. Allow to cool slightly. Spoon over brownies. It will get firm at room temperature.

Note:

If you’d rather not frost the brownies, just dust with powdered sugar and nestle a scoop of premium ice cream over the top at serving time.

Chocolate-Coconut Bars

Chocolate-Coconut Bars

Chocolate-Coconut Bars

Ingredients

3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination

1/4 cup sugar

3/4 cup (1 1/2 sticks) unsalted butter, melted

1 cup pecan pieces

1 cup semisweet chocolate chips or chunks

1 can (14 ounces) sweetened condensed milk

1 1/2 cups sweetened shredded coconut

Directions

Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.

In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.

Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.

Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

Cook's Note

Sweetened condensed milk is made by heating whole milk and sugar until much of the liquid has evaporated. Do not substitute evaporated milk, which is unsweetened.

Recipe from http://www.marthastewart.com/313038/chocolate-coconut-bars

DATE TRUFFLES

DATE TRUFFLES 

DATE TRUFFLES 

Ingredients: 

2 cup pitted dates 
2 tsp Butter 
half cup walnuts or almonds
Coconut or cocoa to roll

METHOD

Take the pitted dates, add butter and grind them together in a chopper. Add chopped walnut and refrigerate for an hour. Take small spoonful in your palm, shape them into small balls, roll into coconut or coco powder and refrigerate. Serve cold.