Tag Archives: Coconuts

The coconut tree is probably native to the region indomalaise.

The coconut is rich in potassium, iron, magnesium, phosphorus, copper and zinc. That gives him a good nutritional value.

The first time we see the coconut trees, it is surprising to find that the nuts are green and not brown and hairy as they are found in our markets. This is the natural envelope of the fruit that must be removed to find the nuts.

When the fruit is green, the water it contains is consumed as a refreshing drink: after storage in a refrigerated tank, the nut is opened after “stem” of three machete cutting a lid. The fruit for this purpose are selected based on their weight, and agitated at the ear to check the presence of liquid.

Blackberry, almond, coconut is edible and used as an ingredient in many recipes because of its tropical characteristic scent. The seed of the coconut that grows by occupying the space left by the coconut water is also edible. It takes a round shape with a thin layer of yellow color. The interior consists of a fibrous white flesh with a sweet taste and infused with coconut water.

A coconut can be kept full for several weeks in a cool place. The kernel will keep several days in the fridge, wrapped in plastic wrap.

Among the Hindus, the coconut is the purest form of offering to the gods. In fact,
It contains pure water, untouched by human hand, from the tree itself from the grassroots to the highest level of the fruit;
the entangled fibers characterize defects in humans – jealousy, selfishness, greed – that must be broken, torn to attain purity of soul and spirituality
No other product does distinctly three eyes symbolize the Trinity of Evolution: Creation, Preservation and Dissolution
The eyes also represent the three eyes of man – the two physical eyes but also the third eye, that of our consciousness. Only the latter can pass through the superficial and wrong and reach the ultimate truth. Only he can distinguish good from evil.
The very composition of the coconut characterizes the three elements of man: the hard shell covered with tangled fibers, the physical world, the flesh white, the psychological element, and water untouched, spirituality
The coconut is thus offered to the gods in prayer and distributed to the people as a food blessed – Prasad, fruit amounted to god to get the sacred vibrations that will bring health to man

kukul mas curry – curry chicken

écrit le par
Reply

Ingredients :

  • 1,5 kg of chicken
  • 3 tablespoons of ghee or oil
  • 1/4 teaspoon of fenugreek seeds (optional)
  • 10 curry leaves
  • 2 large onions finely chopped
  • 4-5 cloves garlic minced
  • 2 teaspoons of grated fresh ginger
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground fennel seeds
  • 2 teaspoons of paprika
  • 2 teaspoons of salt
  • 2 tablespoons of vinegar
  • 2 peeled and crushed tomatoes
  • 6 capsules of cardamom crushed
  • 1 cinnamon stick
  • 1 stalk lemongrass or 2 pieces of lemon zest
  • 1 cup of coconut cream

Preparation :
Cut chicken, separate the white of the wings and the drumsticks of the thighs. Leave whole the wings and drumsticks.

Heat ghee in a pan, fry fenugreek and curry leaves until they start to brown, add onions, garlic, ginger, turmeric, chilli, coriander, cumin, fennel, paprika, saltand vinegar and mix well.

Add chicken pieces and stir over medium heat so they are well coated with spices. Add tomatoes, cardamom, cinnamon and lemon grass and
cover and let simmer over low heat for 50 minutes.
Add the coconut milk, a little lemon juice.

Serve with rice and side dishes.

Tips : This is the paprika who gives red color to the curry. In Sri Lanka, we reach the same result with thirty red chili.

Sago gula melaka – tapioca pudding

écrit le par
Reply

Ingredients :

  • 1 cup of tapioca pearl
  • 2 cups of water
  • 1 small cinnamon stick
  • 155 g of palm sugar or brown sugar
  • 1 cup of coconut cream
  • 1 pinch of salt

To serve:

  • 1 cup of coconut cream
  • 1 cup of palm sugar syrup

Preparation:
Cook the tapioca and cinnamon stick in a saucepan with water until it thickensand have to be transparent.

Cut palm sugar and melt it with 1/2 cup of water over low heat, then strain.
Add the melted sugar, tapioca pearl, 1 cup of cream of coconut and a pinch of salt and cook, stirring constantly until it thickens, pour into a pan and cool.

Refrigerate until pudding is firm.
Turn out onto the coconut cream and sprinkle with pinch of salt and pour of palm sugar syrup for icing.

Tips : You can prepare it with palm sugar and coconut milk, or by brown sugar mixed with a little maple syrup.

Anecdotes : The Gula Melaka refers to palm sugar syrup poured over tapioca pearls (sago), his name was given him against the Malaysian port of Malacca.