Indian Coconut Soup Food

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INDIAN COCONUT SOUP



Indian Coconut Soup image

I have long enjoyed coconut soup in Indian restaurants, and I finally set about to make my own. Now I like mine best of all! :-) It's quick and easy, and it has a nice texture.

Provided by Geri by the Sea

Categories     Coconut

Time 20m

Yield 5 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1/2 cup shredded coconut
1/4 cup chopped pistachios (plus a little extra)
3 tablespoons honey
1/2 teaspoon cardamom
1/2 cinnamon
1/2 nutmeg
1/4 teaspoon fennel
2 cups milk
2 cups coconut milk, well shaken

Steps:

  • Sautee coconut in butter until toasted, stirring well.
  • Add 1/4 cup pistachios, sautéing a little longer.
  • Add honey and spices and stir.
  • Add milk and coconut milk, stirring slowly.
  • Heat but don't boil.
  • Froth individual servings in blender or espresso machine if desired.
  • CAUTION: Be careful not to put more than one serving at a time in the blender or it may overflow and scald you.
  • Serve garnished with pistachios.

INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW



Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew image

Provided by Aarti Sequeira

Time 50m

Yield 8 servings

Number Of Ingredients 15

1 cup yellow split pigeon peas (toor dal)
1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1 Roma tomato, diced
1/2 cup fresh, frozen, or dried shredded coconut
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
4 cups vegetable stock or water, or enough to cover
2 tablespoons canola oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 tablespoon honey
1 lime, juiced
1/2 cup minced fresh cilantro leaves

Steps:

  • Rinse the pigeon peas in a couple changes of water.
  • In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
  • To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!

INDIAN COCONUT CHUTNEY



Indian Coconut Chutney image

This delicious chutney is made mostly in the food processor and is a great side for Indian cuisine, or even chips. Freezes great.

Provided by Sarah Garland

Time 20m

Yield 16

Number Of Ingredients 14

1 cup coconut milk
1 cup Nuts, coconut meat, raw
½ cup curry leaves
1 medium onion, quartered
4 peppers serrano peppers, stems removed
5 cloves garlic
1 (1 inch) piece fresh ginger, peeled
2 tablespoons lime juice
2 teaspoons unsalted natural peanut butter
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon peanut oil
1 teaspoon mustard seeds
4 curry leaves

Steps:

  • Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
  • Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
  • Remove and discard curry leaves. Allow chutney to cool before serving.

Nutrition Facts : Calories 65.1 calories, Carbohydrate 2.9 g, Fat 6 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 4.4 g, Sodium 149.1 mg, Sugar 0.8 g

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