Check out our sweet, spicy or savory coconut recipes- cakes, shakes, sorbets, soups, curries and rice dishes.
Thick and creamy, possibly the best thing you'll ever taste! It's not light in calories though!
I invented this recipe just to make my son eat gujiya. Adding just a little bit of food color presents a colorful Holi snack kids can't resist picking up.
It is a sweet dish eaten during tea.
This is a really yummy mash of taro and coconut. It is a traditional dish of Bengal. It is best when it is served with steaming plain white rice.
Kulambu is a tamililan spicy stew-like preparation. The main flavours are from tamarind and jaggery or sugar. This is a delicious kulambu using boiled eggs. You can easily use fish or crab instead of the eggs.
Annam parvanam is probably the most common Naivedyam item in South India. I like to add some more flavor and richness to this traditional parvanam by adding some fresh coconut to it. You can use sugar instead of jaggery, but I like using a bit of both. Feel free to experiment with this dessert. I like to serve this cold.
I first tried this curry in a restaurant in Bangalore. I loved it so much that I asked all my friends if they knew anyone from Mangalore who could share the recipe with me. Finally, one of my friends came through. Below is an adaptation of her mother’s recipe. If you like peppery curries and tamarind, you are sure going to love this style of curry. Serve with steamed plain rice or with chapati.
Aviyal is a South Indian delicacy, a hugely popular vegetarian dish that we make for festivals and auspicious events. Almost every household makes a different style of aviyal inspite of the same ingredients – vegetables, curd, coconut and spices. My mother’s from Andhra and this is her recipe. Hope you’ll like it as much as we do.
This is a nice variation of the “white” idli chutney that is usually served with idli and dosa. The green comes from coriander leaves.
It is a different rice dish something good to entertain with rather than the plain rice.
Mithai is a type of Indian confectionary. I was fortunate to grow up in a multi-cultural society, where mithai was readily available. This recipe tastes a little like coconut barfi, only barfi is made by boiling milk for hours until very thick. This mithai is quick and just as delicious.
In Vrindavan, we always give bhagwan first bhog of 'Gujhiya' for Holi. Here is our 20 yrs old recipe.
This is a very flavourful and fresh tasting recipe for chicken with fresh herbs. It is a welcome change from heavy spiced chicken curries. This curry tastes great with plain cooked rice or jeera (cumin) rice.
I added a twist to my recipe and included coconut. My family loves these. And they're easy to make.
When I was pregnant, I wanted a nice non-alcoholic cocktail and I found this!
A sweet curry prepared with ripe mangoes. Very widely used in Kerala during the mango season.
Steamed rice balls, usually served for breakfast and eaten with sugar.
This is a flavourful aromatic curry that is usually enjoyed by people who like the taste of coconut! This is very easy and quick to make!
An uttappam is a type of set dosa, You can put as many or as few vegetables as you like on it. This recipe below is the way I like it. Serve with Idli chutney.
When I first visited my in-laws my mother-in-law had made gasagase payasa for us. I have been a huge fan of this dessert since then. I like it cold, thinned out with a little milk.