Sticky Rice with Mango

1 1/2 cups glutinous (sweet) rice

1 1/3 cups well-stirred canned unsweetened coconut milk, divided

1/3 cup plus 3 tablespoons sugar, divided

1/4 teaspoon salt

1 tablespoon sesame seeds, toasted lightly, or black sesame seeds

1 large mango, peeled, pitted, and cut into thin slices (at least 24)

In a bowl, wash rice well in several changes of cold water until water is clear.  Soak rice in cold water to cover for several hours or overnight.

Drain rice well in a sieve.  Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).

While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat.  Keep mixture warm.

Transfer cooked rice to a bowl and stir in coconut milk mixture.  Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed.  Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.

To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

Serves 6.

From Gourmet via Epicurious

Coconut Scones

2 cups (8 ounces) white whole wheat flour
1 cup (4 1/4 ounces) unbleached all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
1/4 cup (1 7/8 ounces) packed light or dark brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick/4 ounces) cold unsalted butter
1 cup (4 ounces) unsweetened shredded coconut or sweetened shredded coconut
1 large egg
1 1/4 cups (10 ounces) unsweetened coconut milk, well-stirred
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3/4 cup (4 1/2 ounces) chocolate chips or chunks (optional)
Milk, for brushing
1/4 cup (3/4 ounce) sweetened, shredded coconut for sprinkling

Heat the oven to 375 F. Lightly grease a baking sheet, or line it with parchment paper.

Whisk together the flours, sugars, baking powder, and salt, in a large bowl.  Using a fork or pastry blender, cut the butter into the dry ingredients until it resembles bread crumbs.  Stir in the coconut.

In a separate bowl, whisk together the egg, coconut milk, and extracts.

Add the wet ingredients to the dry ingredients and stir gently with a fork just until the dough is evenly moistened.  Stir in the chocolate chips or chunks, if using.

Turn the dough out onto a floured work surface and knead two or three times.  Divide the dough in half, and pat each half into a circle about 1/2-inch thick and 6 inches in diameter.  Use a knife to divide each circle into 8 wedges, or pat the dough into an 8 x 10-inch rectangle and cut into smaller rectangles, then cut those in half diagonally.

Transfer the scones to a baking sheet.  Brush the tops with milk and sprinkle with the sweetened coconut, pressing it in gently.  Bake until the scones are puffed and golden brown, about 20 to 25 minutes.  Serve warm.

Makes 16 scones.

From Whole Grain Baking by King Arthur Flour

Triple Coconut Donuts

3 1/2 cups (15 3/4 ounces/ 446 grams) bread flour, sifted

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt, divided

1/4 teaspoon ground nutmeg

4 tablespoons unsalted butter, melted

1/2 cup sugar

4 teaspoons coconut extract, divided

2 teaspoons vanilla extract, divided

1 1/4 cups canned coconut milk, divided

1 egg, beaten

Canola oil, for forming and frying

2 cups sweetened shredded coconut

2 cups confectioners' sugar

Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, and the nutmeg in a bowl; set aside.

Combine butter, sugar, 2 teaspoons coconut extract, 1 teaspoon vanilla extract, 1 cup coconut milk, and the egg, in the bowl of a stand mixer fitted with a paddle attachment; mix until smooth.  With

the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.

Heat 2 inches of oil in a 6­quart saucepan until a deep­fry thermometer reads 370° F.  Using lightly oiled hands, roll about 1/4 cup batter into a loose, sticky ball; pat gently into a disk.  With your thumb, make a 1 1/2-inch hole in the center of dough.  Carefully slide the donut into the hot oil and fry, flipping once, until puffed and golden, about 3 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack.  Repeat with remaining dough and let donuts cool completely.

Heat oven to 350° F.  Spread coconut on a parchment paper–lined baking sheet. Bake, stirring, until golden brown, 7 to 8 minutes, then cool.  Alternatively, toast the coconut in a dry skillet very carefully, stirring constantly to prevent burning.

Whisk remaining 1/2 teaspoon salt, 2 teaspoons coconut extract, 1 teaspoon vanilla, and 1/4 cup coconut milk in a bowl, then whisk in confectioners' sugar until the glaze is smooth.   

Dip the tops of the fried donuts in glaze, then in toasted coconut.  Return to rack until glaze is set.

Makes about 10-12 donuts.

Recipe from Top Pot donut shop in Seattle, via Saveur.

Chocolate and Coconut Marble Pound Cake

For the coconut cake:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

1/2 cup unsalted butter, at room temperature

1 1/4 cups granulated sugar

1 egg

1 egg yolk

1 tablespoon coconut extract

1 teaspoon vanilla extract

1/2 cup plus 2 tablespoons unsweetened coconut milk

For the chocolate cake:

1 cup all-purpose flour

1/2 cup Dutch-processed cocoa powder

1 1/8 teaspoon baking powder

1/4 teaspoon salt

3/4 cup unsalted butter, softened

1 1/4 cups granulated sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup sour cream

Heat oven to 325° F. Grease and flour a 10-cup or 12-cup Bundt pan.

Make the coconut cake batter:

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the egg and the yolk one at a time, beating well after each addition. Scrape down the bowl again, add the coconut and vanilla extracts, and beat until just incorporated.

Add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture, mixing after each addition until just combined; do not overmix.

Make the chocolate cake batter:

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.  Gradually beat in the sugar.  Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes.  At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

In a small bowl, stir the vanilla extract into the sour cream.  At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended. 

Spoon one-half the coconut cake batter into the prepared Bundt pan, and smooth it into an even layer. Spoon one-half the chocolate cake batter over the coconut batter and smooth it into an even layer. Repeat with the remaining batters.

Bake the cake for 60 minutes, or until a cake tester inserted in the center comes out clean.  Cool the cake in the pan on a wire rack for 15 minutes.  Then, invert the cake onto the rack and cool completely.

For the glaze:

4 to 6 tablespoons coconut milk

1/2 teaspoon coconut extract

1/2 teaspoon vanilla extract

1 cup confectioner's sugar, sifted

4 ounces bittersweet chocolate, melted and still warm

Make the glaze:

In a large bowl, whisk together 4 tablespoons of the coconut milk, the coconut extract, and the vanilla extract.  Add the confectioner's sugar and whisk until incorporated and smooth.  Slowly stir in the melted chocolate.  The glaze should be thick, yet pourable; if the glaze appears too thick, thin it out with additional coconut milk, a tablespoon at a time, until the desired consistency is reached.

Pour the glaze in large, thick ribbons over the crown of the cake, allowing the glaze to spead and drip down the sides of the cake.

The cake can be kept in an airtight container at room temperature for up to 3 days.

Makes 1 10- to 12-inch Bundt cake.

From Brown Eyed Baker blog and The Cake Book by Tish Boyle, with many changes

Coconut Bundt Cake

For the cake:

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon kosher salt

1 cup unsalted butter, at room temperature

2½ cups granulated sugar

2 eggs

2 egg yolks

2 tablespoons coconut extract

2 teaspoons vanilla extract

1⅓ cups unsweetened coconut milk

For the glaze:

4 to 6 tablespoons coconut milk

½ teaspoon coconut extract

½ teaspoon vanilla extract

2 cups powdered sugar, sifted

6 ounces white chocolate, melted and still warm

Shredded coconut, toasted, to garnish

Make the cake:

Heat oven to 350°F. Grease and flour a 10-cup or 12-cup Bundt pan.

In a medium bowl, whisk together the flour, baking powder and salt.

Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the eggs and the yolks one at a time, beating well after each addition. Scrape down the bowl again, add the coconut and vanilla extracts, and beat until just incorporated.

Add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture, mixing after each addition until just combined; do not overmix.

Spoon the batter into the prepared pan, smoothing the top into an even layer. Bake until a sharp knife or toothpick inserted in the center of the cake comes out with just a few moist crumbs, 50 to 55 minutes. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

Make the Glaze:

In a large bowl, whisk together 4 tablespoons of the coconut milk, the coconut extract and vanilla extract. Add the powdered sugar and whisk until incorporated and smooth. Slowly stir in the white chocolate. The glaze should be thick yet pourable; if the glaze appears too thick, thin it out with addition coconut milk, a tablespoon at a time, until you reach the desired consistency.

Pour the glaze in large, thick ribbons over the crown of the cake, allowing the glaze to spread and drip down the sides of the cake. Top with the toasted shredded coconut immediately and allow the glaze to set before serving, about 5 minutes. The cake can be kept in an airtight container at room temperature for up to 3 days.

Makes 1 10- to 12-inch Bundt cake.

From Brown Eyed Baker blog

Coconut Custard

5 eggs
3/4 to 1 cup sugar
2 cups milk
1/2 cup half-and-half
1 teaspoon vanilla
1 cup unsweetened shredded coconut

Heat oven to 350°F. 

In a large mixing bowl, beat eggs well, then add the sugar, milk, half-and-half, and vanilla.  Stir in the coconut.  Pour the custard into a two-quart casserole dish and bake for 35 to 45 minutes, until the center is set.  If the top looks like it's getting too dark, cover the dish with foil.  Serve warm.


From Alicia Paulson's blog, Posie Gets Cozy

Toasted Coconut Oatmeal Cookies

1 cup shredded coconut
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (1/2 pound) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 cups rolled oats or steel-cut oats
1 cup white chocolate chips (optional)

Heat oven to 350° F.

Toast coconut to taste in a dry skillet over low heat, stirring frequently to prevent burning.

In a large bowl, combine flour, baking soda, and salt.

In the bowl of an electric mixer, mix together the butter, brown sugar, and granulated sugar until creamy.  Add the eggs and vanilla extract and beat until well-blended.  Gradually add the flour mixture, then the oats and the toasted coconut.  Beat just until well-mixed.  Stir in white chocolate chips, if using.

Place dough by rounded teaspoonfuls on a cookie sheet.  Bake for approximately 10 to 12 minutes, or until golden brown.  Remove from oven and allow to cool for 1 minute on sheet before transferring cookies to a wire rack to cool completely.

Makes 4 dozen cookies.


From Tea Travels by Ellen Easton, with a few changes

Coconut Rice Pudding

1/3 cup basmati rice, well-washed
5 cups milk
1 cup coconut milk
1/3 cup sugar
1/4 to 1/2 teaspoon ground cardamom
Pinch of saffron threads
1 vanilla bean
1 cup chopped pistachios
1/2 cup golden raisins
1/2 teaspoon vanilla
1/4 teaspoon orange flower water (or kewra) (optional)

Combine the rice with 2 cups of the milk and the coconut milk in a large heavy-bottomed saucepan over medium-high heat.  Bring to a boil.  Lower the heat and cook, stirring frequently, for about 30 minutes, or until all of the milk has been absorbed by the rice.  Do not allow the rice to stick or burn.  

Add the remaining milk, the sugar, cardamom, saffron, and the seeds from the vanilla bean, and continue to cook, stirring frequently, for about 1 hour or until the pudding is very thick.

Stir in 1/2 cup of the chopped pistachios along with the raisins and vanilla and cook for an additional 5 minutes.  Stir in the orange flower water.

Remove from the heat and allow to cool slightly.  Pour into dessert bowls, cover with plastic film, and refrigerate for at least 2 hours or until well chilled.

Serve chilled, garnished with the remaining pistachios.

Serves 6.



From Raji Cuisine by Raji Jallepalli, with some changes

Chewy Coconut Wafers

1 1/3 cups (3 3/4 ounces) unsweeetened coconut (or use sweetened flaked coconut - see note*)
1 tablespoon vegetable oil
1 tablespoon hot water
1/4 cup old-fashioned rolled oats
1/4 cup all-purpose white flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plus 1 tablespoon packed light brown sugar
2 tablespoons sugar
3 tablespoons unsalted butter, melted
1 large egg
1 1/2 teaspoons vanilla extract

Heat the oven to 350° F. 

Spread coconut on a rimmed baking sheet and toast in the oven, stirring frequently, for 6 to 9 minutes or until well-browned; be careful not to burn.  Immediately turn out into a small bowl.  Mix in 1 tablespoon vegetable oil and 1 tablespoon hot water.  Let stand until cooled.

In a small  bowl, thoroughly stir together the oats, flour, baking soda, and salt; set aside.  In a medium bowl, whisk together the sugars, butter, egg, and vanilla, until the sugar dissolves.  Whisk in the oat mixture and toasted coconut until well-blended.

Line baking sheets with aluminum foil and grease the foil.

Drop the dough onto the lined baking sheets by generous measuring-teaspoonfuls, spacing about 2 1/2 inches apart. 

Bake the cookies, one sheet at a time, in the upper third of the oven for 10 to 12 minutes, or until nicely browned but not burned.  Reverse the sheet from front to back halfway through baking to ensure even browning.  Slide the cookies, still attached to the foil, onto a wire rack.  Let stand until completely cooled.  Carefully peel the cookies from the foil.  If the cooled cookies stick, they are underbaked; return to the oven and bake for 3 to 4 minutes more.

Store in an airtight container for up to 4 days or freeze for up to 1 month.


Makes about 35 2 3/4-inch cookies.

From The All-American Cookie Book by Nancy Baggett


*Note: If using sweetened flaked coconut, omit the 1 tablespoon oil and 1 tablespoon water,  as well as the 2 tablespoons sugar.

Lentil Cakes with Coconut Curry Sauce

1 1/2 cups French green lentils
1 onion, chopped
3 3/4 cups water
1/2 cup chopped cilantro
1 tablespoon coriander
Juice of 1 1/2 limes

1 can coconut milk
2 teaspoons Thai red curry paste

Put the lentils into a saucepan with the onion and water.  Bring to a boil, then reduce the heat, cover the pan and simmer very gently for 40 to 45 minutes, or until the lentils are very tender and all the water has been absorbed.  Add a little more water toward the end of the cooking time if the lentils are sticking, but make sure no water remains.

Mash the lentils with the cilantro and coriander, the lime juice, and some salt and pepper.  Form into 12 cakes, pressing the mixture so it holds together.  Fry the lentil cakes in a little hot olive oil until crisp and browned on both sides.

Heat coconut milk in saucepan.  Whisk in curry paste and simmer for about 5 minutes.

Serve lentil cakes in a pool of coconut curry sauce.


Serves 4.

From Veggie Chic by Rose Elliot, with changes

Banana-Coconut Bread

3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup unsalted butter, melted
1 1/2 cups coarsely mashed very ripe bananas (3)
1 can coconut milk
1/2 cup shredded coconut
2 teaspoons vanilla
1 1/3 cups sliced or chopped almonds

Heat oven to 350°F.  Butter 2 8x4x2-inch metal loaf pans, then dust with flour, knocking out excess.

Sift together flour, baking soda, cinnamon, and salt into a bowl.

Beat together eggs and sugar in the bowl of an electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when the beater is lifted, about 10 minutes.  Reduce speed to low and add oil and melted butter in a slow stream, mixing, then mix in bananas, coconut milk, coconut, and vanilla.  Remove bowl from mixer and fold in flour mixture and almonds gently but thoroughly.

Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.

Cool loaves in pans on a rack for 10 minutes, then turn out onto a rack.  Turn loaves right side up and cool completely.

Banana bread keeps, wrapped well in plastic wrap, at room temperature for 2 days or frozen for 1 month.


From Epicurious/Gourmet, with quite a few changes

Coconut Cream Cheese Frosting

2 8-ounce packages cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut
1 teaspoon vanilla extract

Beat cream cheese in a medium bowl until fluffy.  Add butter and beat to blend.  Add sugar, sweetened cream of coconut, and vanilla extract, and beat until well-blended.

Coconut Layer Cake with Lime Curd

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter at room temperature
1 cup canned sweetened cream of coconut
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt
Lime Curd
Coconut Cream Cheese Frosting
3 cups sweetened, shredded coconut, toasted if desired

Heat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.

Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Place 1 cake layer on cake plate and spread evenly with lime curd.  Sprinkle with 1/2 cup shredded fresh or sweetened flaked coconut, and chill for 15 minutes.  Top with second cake layer.  Chill cake 15 more minutes.  Spread cream cheese frosting over top and sides of cake.  Sprinkle remaining coconut over cake, gently pressing to sides to adhere.

Cake can be prepared up to 1 day ahead.  Cover with plastic wrap and refrigerate.  Let stand at room temperature for 2 hours before serving.

From The Shubox Café, via Bon Appetit, with some changes 

Vietnamese Savory Crepes (Ban Xeo)

1/4 cup yellow split mung beans, soaked in water for 30 minutes and drained
1 1/2 cups coconut milk
1/2 cup water
1 cup rice flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground turmeric
Vegetable oil for cooking

Place the mung beans and coconut milk in a blender and process to a puree.  Add the water and rice flour and process until smooth, then add the sugar, salt, and turmeric and process briefly.  Place a fine sieve over a bowl and pour the batter through to strain out any lumps.  Cover the bowl with plastic wrap and set aside in the refrigerator for at least 30 minutes or up to 24 hours.

Stir the batter for several minutes.  It will have thickened in the refrigerator but, after stirring, it should be quite liquid, not thick and heavy.  If necessary, add a little water to thin it.  Place a cast iron frying pan on medium heat.  Heat about a tablespoon of oil in the pan. Pour about 1/3 cup of batter into the pan, and swirl it around thinly to a circle about 8 inches in diameter.  Cover the pan and let the crepe cook for about 3 minutes, until the edges are brown and the underside is crispy; the top, having steam-cooked, will be soft and pale yellow.  Use a spatula to ease the edges of the crepe off the pan; slide onto a plate and serve immediately.

(Fill with herbs, greens, and bean sprouts, or stir-fried vegetables.)


From Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid, with minor changes in the instructions

Massaman Curry with Sweet Potato, Tofu, and Peanuts

1 large sweet potato (about 8 to 10 ounces), peeled and chopped into 1/2-inch cubes
6 ounces firm or extra-firm tofu, cubed
Canola oil for frying
1 can (19 ounces) unsweetened coconut milk
1 cup Vegetarian Massaman Curry Paste
1 cup canned vegetable broth
1/2 cup roasted unsalted peanuts
3 tablespoons golden brown sugar
3 tablespoons Thai thin soy sauce or any good light soy sauce
1 tablespoon fish sauce

Steam the potato over boiling water just until tender, about 5 to 6 minutes.  Meanwhile, dry the tofu on paper towels, then fry in a little canola oil until golden.  Set both potato and tofu aside.

Skim the thick cream from the top of the canned coconut milk into a soup pot, reserving the milk.  Set the pot over medium-high heat.  Stir in the curry paste until blended and bring to a low boil.  Cook, stirring constantly, for 2 minutes.  Add the steamed sweet potato, fried tofu, reserved coconut milk, and vegetable broth.  Cook for 2 minutes, stirring often.  Add the peanuts and sugar and stir until the sugar is dissolved and blended.  Add the soy sauce and cook for 30 seconds.  Remove from heat and stir in the fish sauce.

Serve with steamed rice.

Serves 4.


From True Thai by Victor Sodsook, with minor changes

Sweet Potato with Toasted Coconut (Erisheri)

3 medium sweet potatoes (1 3/4 pound total), peeled and cut into 1-inch pieces (about 5 cups)
2 cups water, divided
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
Salt
1/2 cup grated dried unsweetened coconut
1/2 cup canned kidney beans, rinsed and drained
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1 small fresh green chile, slit lengthwise with stem end intact
2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/8 teaspoon hot red pepper flakes
10 fresh curry leaves (optional)

Bring sweet potatoes and 1 1/2 cups water to a boil with turmeric, cayenne, and 1 teaspoon salt in a 3-quart saucepan, then simmer, covered, until tender, 8 to 10 minutes.

Meanwhile, toast coconut in a small heavy skillet over medium heat, stirring constantly, until very toasted (pale reddish-brown all over; be careful not to burn). Transfer to a plate.

Break sweet potatoes up with the back of a spoon so that some chunks remain. Add toasted coconut, beans, garlic, cumin, chile, and remaining 1/2 cup water and simmer, stirring occasionally, 5 minutes. If mixture becomes too thick and begins to stick to bottom of saucepan, add more water.

Heat oil in cleaned small heavy skillet over medium-high heat until it shimmers. Add mustard seeds, and cook until seeds begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately and cooking just long enough for leaves to crackle. Stir spice mixture into sweet potato mixture (it will be very thick and chunky). Season with salt.

From Epicurious/ Gourmet

Coconut and Tamarind Chutney

2 teaspoons tamarind pulp

4 1/2 ounces freshly grated coconut

3 fresh green chilies

1 tablespoon finely chopped ginger

2 tablespoons vegetable oil

1/2 teaspoon mustard seeds

1 teaspoon urad dal

10 curry leaves

Salt

Place the tamarind pulp in a bowl with 1 tablespoon of hot water and break up the tamarind as much as possible with a spoon.  Set aside for 20 to 30 minutes, stirring occasionally to dissolve the pulp as much as possible.  Sieve the mixture to give 1 tablespoon of thick, tamarind-flavored liquid.

In a blender or food processor, process the tamarind liquid, coconut, fresh green chilies, ginger, and a little salt to give a fine paste.  Transfer the mixture to a bowl. 

Heat the oil in a frying pan over medium heat.  Add the mustard seeds and, as they begin to pop, add the urad dal and curry leaves.  Stir fry until the dal turns golden. 

Pour the contents of the pan over the coconut mixture and stir well before serving.

From The New Tastes of India by Das Sreedharan