(This article first appeared online on 10th May 2023 in Mint Lounge, India https://lifestyle.livemint.com/food/discover/food-guide-for-vegans-and-vegetarians-visiting-maldives-111683691755753.html)
Showing posts with label COCONUT. Show all posts
Showing posts with label COCONUT. Show all posts
Wednesday, May 10, 2023
Wednesday, April 26, 2023
Mangalorean Christian Cuisine
(This article first appeared online on 26th April 2023 in Mint Lounge, India https://lifestyle.livemint.com/food/discover/the-edible-secrets-of-mangaluru-s-christian-community-111682477016549.html)
Saturday, May 6, 2017
Tender Lovin’
This torrid summer, it’s all about the cooling tender
coconut that finds itself in a host of innovative preparations—from a pad thai to even a ceviche—at restaurants across the city.
By
RAUL DIAS
Tender
Coconut Pad Thai
This truly unique interpretation of the Thai street food staple—pad thai—sees tender coconut strips replacing the de rigueur flat rice noodles. And when combined with crushed peanuts, bean sprouts, tofu and tangy tamarind sauce, this iteration is truly a taste bud treat!
CREATOR SPEAK: “When we started building 212 All Good, we made ourselves a promise – everything that goes onto the plate has to be good for you. The Tender Coconut Pad Thai is something that ticks all the boxes with tender coconut being a great source of iron and brilliant for fighting heart diseases.”
-Chef Paul Kinny, culinary director
At 212 All Good, High Street Phoenix, Lower Parel
Call 62216020
Cost Rs 585
This truly unique interpretation of the Thai street food staple—pad thai—sees tender coconut strips replacing the de rigueur flat rice noodles. And when combined with crushed peanuts, bean sprouts, tofu and tangy tamarind sauce, this iteration is truly a taste bud treat!
CREATOR SPEAK: “When we started building 212 All Good, we made ourselves a promise – everything that goes onto the plate has to be good for you. The Tender Coconut Pad Thai is something that ticks all the boxes with tender coconut being a great source of iron and brilliant for fighting heart diseases.”
-Chef Paul Kinny, culinary director
At 212 All Good, High Street Phoenix, Lower Parel
Call 62216020
Cost Rs 585
Tender
Coconut & Fennel Ceviche
This ‘ceviche’ uses young coconut as its base ingredient. It’s safe to say that the entire dish is focused on this hero prepared simply by soaking thin slivers of tender coconut in orange juice, pineapple juice and chilly. It is then dressed with fresh coriander fronds, mint leaves, lemon, coconut water, chopped red chilies, edible flowers and shaved fennel.
CREATOR SPEAK: “Coconut is available everywhere, but not used to its full potential. Hence, I came up with the idea of making use of coconut in this dish to beat the heat.”
-Chef Rohan D’Souza, lead chef
At Radio Bar, Linking Road, Khar
Call 39967491, 9769755542, 9769355503
Cost Rs 385
This ‘ceviche’ uses young coconut as its base ingredient. It’s safe to say that the entire dish is focused on this hero prepared simply by soaking thin slivers of tender coconut in orange juice, pineapple juice and chilly. It is then dressed with fresh coriander fronds, mint leaves, lemon, coconut water, chopped red chilies, edible flowers and shaved fennel.
CREATOR SPEAK: “Coconut is available everywhere, but not used to its full potential. Hence, I came up with the idea of making use of coconut in this dish to beat the heat.”
-Chef Rohan D’Souza, lead chef
At Radio Bar, Linking Road, Khar
Call 39967491, 9769755542, 9769355503
Cost Rs 385
Kale
Coco Punch
Though the whole hype around kale may be on the wane this year, it still shows up in this rather refreshing and healthy seasonal cooler, paired with summer’s ultimate coolant—tender coconut! In this Hawaiian Tiki-style mocktail, tender coconut bits and water are blended with kale and fresh pineapple chunks, with a hint of turmeric for that added healthy boost, sans any sugar.
CREATOR SPEAK: “While our food menu has plenty of healthy options without compromising on taste, we wanted the beverage menu as well to represent the same philosophy—create drinks that are healthy and taste great too.”
-Surjeet Singh, bar captain
At The Clearing House, Ballard Estate, Fort
Call 62232266
Cost Rs 225
Though the whole hype around kale may be on the wane this year, it still shows up in this rather refreshing and healthy seasonal cooler, paired with summer’s ultimate coolant—tender coconut! In this Hawaiian Tiki-style mocktail, tender coconut bits and water are blended with kale and fresh pineapple chunks, with a hint of turmeric for that added healthy boost, sans any sugar.
CREATOR SPEAK: “While our food menu has plenty of healthy options without compromising on taste, we wanted the beverage menu as well to represent the same philosophy—create drinks that are healthy and taste great too.”
-Surjeet Singh, bar captain
At The Clearing House, Ballard Estate, Fort
Call 62232266
Cost Rs 225
Tender
Coconut Thai Curry Risotto
This ultimate fusion risotto makes its way to us via the geographic antipodes of Thailand and Italy! Here, aromatic green Thai curry and the short grain Italian Arborio rice are melded together with chunks of tender coconut that are added not just for texture and taste, but also to balance out the dish. It finds itself once more, but as a garnish, where roasted strips of tender coconut finish off the risotto.
CREATOR SPEAK: “It’s like mixing the fashion of Milan with the white sandy beaches of Thailand. This recipe first came together as a side dish, but we’ve now made it a standalone summer dish.”
-Ajay Thakur, brand chef
At Hitchki, Kalaghoda, Fort
Call 46129999
Cost Rs 320
This ultimate fusion risotto makes its way to us via the geographic antipodes of Thailand and Italy! Here, aromatic green Thai curry and the short grain Italian Arborio rice are melded together with chunks of tender coconut that are added not just for texture and taste, but also to balance out the dish. It finds itself once more, but as a garnish, where roasted strips of tender coconut finish off the risotto.
CREATOR SPEAK: “It’s like mixing the fashion of Milan with the white sandy beaches of Thailand. This recipe first came together as a side dish, but we’ve now made it a standalone summer dish.”
-Ajay Thakur, brand chef
At Hitchki, Kalaghoda, Fort
Call 46129999
Cost Rs 320
Choconut Panna Cotta (see recipe below)
No, that isn’t a typo you think you spot in the name of this dessert! For, it is the yummy sum of its brownie tidbits, white chocolate, and tender coconut parts, all set overnight in a coconut shell, and infused with flavours of another summer staple—alphonso mango. It’s then served chilled along with mango coulis, coconut coral and edible flowers.CREATOR SPEAK: “I wanted to give the traditional panna cotta a twist of taste by using fresh ingredients over synthetic ones and serving it in a coconut shell with a tender coconut coral net as a garnish.”
-Chef Manoj Kumar Bhagat, pastry chef
At Jeon at Hotel Sea Princess, Juhu Tara Road, Juhu
Call 26469500
Cost Rs 499
No, that isn’t a typo you think you spot in the name of this dessert! For, it is the yummy sum of its brownie tidbits, white chocolate, and tender coconut parts, all set overnight in a coconut shell, and infused with flavours of another summer staple—alphonso mango. It’s then served chilled along with mango coulis, coconut coral and edible flowers.CREATOR SPEAK: “I wanted to give the traditional panna cotta a twist of taste by using fresh ingredients over synthetic ones and serving it in a coconut shell with a tender coconut coral net as a garnish.”
-Chef Manoj Kumar Bhagat, pastry chef
At Jeon at Hotel Sea Princess, Juhu Tara Road, Juhu
Call 26469500
Cost Rs 499
Choconut
Panna Cotta
Ingredients:
3 gelatine leaves
180ml fresh coconut milk
100ml milk
280ml double cream
1 vanilla pod, split lengthways, seeds scraped out
40g sugar
50g white chocolate
Pieces of cubed brownie
Tender coconut bits
Macaroon flakes
Mango chunks
Edible flowers
1tsp mango coulis or sauce
One half coconut shell
3 gelatine leaves
180ml fresh coconut milk
100ml milk
280ml double cream
1 vanilla pod, split lengthways, seeds scraped out
40g sugar
50g white chocolate
Pieces of cubed brownie
Tender coconut bits
Macaroon flakes
Mango chunks
Edible flowers
1tsp mango coulis or sauce
One half coconut shell
Method:
* For the panna cotta, soak the gelatine leaves in a little cold water until soft.
* Place the coconut milk, milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
* Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved. Mix melted white chocolate.
* Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
* For plating: Break a coconut into half, grate the coconut and line it with the panna cotta. Top it with cubed brownie chunks, macaroon flakes, mango chunks and edible flowers. Line the plate with mango coulis and place a few cubes of mango, brownie dices and edible flowers around the shell. Garnish the panna cotta with tender coconut bits.
* For the panna cotta, soak the gelatine leaves in a little cold water until soft.
* Place the coconut milk, milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
* Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved. Mix melted white chocolate.
* Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
* For plating: Break a coconut into half, grate the coconut and line it with the panna cotta. Top it with cubed brownie chunks, macaroon flakes, mango chunks and edible flowers. Line the plate with mango coulis and place a few cubes of mango, brownie dices and edible flowers around the shell. Garnish the panna cotta with tender coconut bits.
Recipe courtesy Chef Manoj Kumar Bhagat, pastry
chef, Jeon at Hotel Sea Princess
(A shorter, edited version of this article appeared in the 6th May 2017 issue of the Mid-Day newspaper, India http://www.mid-day.com/articles/tender-coconut-innovative-preparations-across-menus-in-mumbai-chefs/18226177)
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