DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

RECIPE -1 SOOTHING COCONUT SMOOTHIE

Ingredients:

Fresh tender coconut flesh or malai-1/2 cup, Coconut milk- 1 cup, Soy milk-1/2 to 3/4^th cup, Banana-1 no ripe, Dates-3-4 no chopped, Honey- 1 tsp, Sliced cashews/almonds/walnuts-1 tbsp.  Flax seeds/ sunflower seeds- 1 tsp, Mint/micro greens/ nuts for garnish.

Method:

1. Prepare all the ingredients for the healthy shake and keep them chilled.
2. Using a jar of a food processor combine all of them and churn them up well to a smooth texture.
3. Adjust texture with milk as needed or add a little yogurt.
4. Pour the smoothie into jars/glasses and garnish with fresh shavings of coconut/sliced nuts/toasted seeds etc.

RECIPE -2  TROPICAL COCONUT CHICKEN SALAD

Ingredients

For the base of the salad:

Assorted lettuce leaves- 1 cup

For the body of the salad:

Fresh tender coconut malai-1/2 cup

Boiled chicken -1 cup cubes/ shreds

Celery- 2-3 tbsp. cut into small pieces.

Pineapple-1/2 cup cubes

Mango-1 no cubes

For the dressing of the salad:

Olive oil-2 tbsp.

Mustard paste-1 tsp

Salt and pepper to taste

Lime juice- 2 tsp

White vinegar-1 tsp

Sliced red/green chilies-2 no

Mixed herbs-1/2 tsp

Assorted seeds of your choice- 1 tsp

Assorted sliced nuts of your choice- 2 tsp

For the garnish of the salad:

Micro-greens/ cherry tomatoes/ mint/ parsley/ olives.

 

Method:

1. Prepare all the parts of the salad and keep ready.
2. Assemble the crispy lettuce leaves on a salad serving plate or a serving platter.
3. In a mixing bowl combine together all the ingredients for the dressing and mix them well.
4. Just before serving the salad, toss the body of the salad in the dressing and arrange it on the bed of lettuce, garnish appropriately and serve the delicious salad chilled.

RECIPE – 3 COCONUT RIZ PILAF

Ingredients:

Basmati rice- 1 and half cups, cleaned and soaked in 4 cups water for 20 mins.

Oil-2 tsp

Butter- 1 tsp

Garlic-1 tsp chopped

Lemon grass- 4- 5 pieces

Onion- 1 small chopped

Red/green chilies-2 no slit/shred.

Salt and pepper to taste

Veg stock/water- 2 and half cups

Coconut milk-1/2 cup

Tender coconut malai- 2-3 tbsp. shredded.

Fried cashewnuts and raisins- 2 tbsp. garnish.

Method:

1. Pre-prep all the ingredients for this tasty rice recipe.
2. Heat oil and butter in a pan add in the lemon grass, chili, onions and garlic and give it a nice saute for 1 min.
3. Add in the drained rice and fry it for 30 seconds, add in the veg stock or water, salt and pepper to taste and allow to boil, cover and simmer until almost cooked.
4. Lastly add in the thick coconut milk and tender coconut malai and lightly blend it in, cover and cook in dum for 4-6 mins, garnish and serve hot with your gravies/curries etc.

RECIPE -4 COCONUT PRAWN CURRY

Ingredients

Coconut milk-2 cups thick

Prawns- medium to large size-500 gms cleaned, deveined.

Oil/ghee-2 tsp

Butter- 1 tsp

Cumin seeds-1/2 tsp

Bayleaf-1 no

Cinnamon stick-1-inch piece

To make a paste with the following ingredients:

Onions- 1 cup fried, lightly browned

Garlic- 6-8 cloves

Ginger- 1-inch piece

Red chilies- 6-8 boiled

Tomatoes-2 med sized.

Water-1/2 cup

Other ingredients to finish with the curry:

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Salt and crushed black pepper to taste

Garam masala powder-1/4 tsp

Water-1 cup

Lime juice-2 tsp

Coriander leaves- 2 tbsp.

Method:

1. Prepare all the ingredients and keep aside.
2. In some cases we also marinate the prawns with salt, turmeric, lime and keep aside for 10 mins.
3. Heat oil/ghee and butter in a thick bottomed pan add in the cumin seeds, whole spices and saute for 30 seconds, add in the prepared paste mixture and cook it on a medium flame for 2-3 mins.
4. Add little water if needed and add in the prawns and all other spices and seasonings and give it a nice mix with the masala.
5. Simmer the prawns for 2-3 mins, add in the coconut milk and cover and cook for 4-5 mins, serve hot garnished with coriander, a splash of lime juice, crushed black pepper.

RECIPE -5  COCO NAKA PUDDING

Ingredients:

Coconut milk-1 cup thick.

Desiccated coconut-2 tbsp.

Butter-2 tsp

Sponge cake/ chocolate brownie-  200 gms cut into cubes.

Milk- 2 cups

Brown sugar-2 tbsp.

Condensed milk- 2-3 tbsp.

Dates- 3-4 chopped

Assorted chopped nuts- 2 tbsp.

Cinnamon powder-1/4 tsp

Banana-1 ripe peeled and sliced.

Pineapple-1/2 cup cubes

Cherries/ kiwi/ mango etc assorted fruits can be added to the layer of the pudding as well.

Method:

1. Prepare all the ingredients for the pudding.
2. In a sauce pan heat up the milk, add in the dates, brown sugar, condensed milk and cinnamon powder and reduce for 10 mins.
3. Add in the coconut milk, desiccated coconut and bananas, butter and cook for 2-3 mins. Turn off the flame.
4. In a pudding bowl arrange the cubes of cake or brownie and fruits of your choice and top it up with the warm coconut milk mixture and allow to set in the fridge for 1 hour.
5. Serve this pudding with a scoop of ice-cream of your choice and some chocolate sauce and cherries to garnish.