HYDERABAD: Coconut and Mango pie
Ingredients
Crust:
185 gm digestive cookie crumbs | 65 gm shredded coconut | 45 gm icing sugar | 90 gm melted butter | 1 egg | Few drops of vanilla essence Filling: | 30 gm shredded coconut | 4 eggs | A tin of condensed milk | 100 gm mango puree | 10 ml fresh lime juice | 100 gm castor sugar | A pinch of salt | 10 gm vanilla essence
Method
– Balvinder Lubana, executive chef, Marriott, Hyderabad
Tub Tim Grob
(Diced water chestnut with sweetened coconut milk)
Ingredients
200 gm preserved water chestnut | 200 ml thick rose syrup | 150 gm tapioca starch | 500 ml coconut milk | 100 gm grain sugar | 1 pandan leaf tied into a knot | 1 tender coconut shell
Method
Coco kheer
Ingredients
100 gm grated coconut | 10 gm clarified butter | 300 ml full fat milk | 100 gm pedha mava or khoya | 5 strings of saffron | 30 gm sugar | 20 gm icing sugar | 1 or 2 pieces of chopped, ripe banana | 20 gm salted butter | 20 ml fresh cream | 4 gm roasted pistachio flakes roasted
Method:
— Vikash Vumudi, head chef, Voila, Hyderabad
Tom Kha Kai
(Coconut milk soup with Thai herbs chicken)
Ingredients:
120 gm chicken thigh boneless diced | 80 gm lemongrass | 80 gm galangal (Siamese ginger) | 4 kafir lime leaves | 400 ml coconut milk | 40 gm sugar | 30gm bird eye chilli | 80 gm button mushroom | 30 gm diced tomato | 30 gm diced onion | 400 ml chicken stock | 30 gm chopped coriander | 15 gm roast curry paste | 60 ml fish sauce | 50 ml lemon juice
Method
— Chef Akshay Kumar, Executive Chef, Vivanta Begumpet
Lamington with coconut rabdi
Ingredients
| 4 egg yolks | 120 gm icing sugar | 180 gm flour |4 egg whitex |60 gm astor sugar |125 gm raspberry jam |120 gm cream |100 gm chocolate |120 gm coconut flakes |1 litre milk |150 gm sugar |100 gm grated coconut |2-3 cardamoms
Method
— Chef Kailash Gundupalli, culinary director, NHCC Hyderabad