Coconut Biscuits

Ingredients for Coconut Biscuits:
Unsalted butter 250 gm
Caster sugar 200 gm
Flour 350 gm
Coconut or vanilla essence 1/2 tsp
Desiccated coconut 1/2 cup
Egg 1

Method:
Beat butter add caster sugar, mix till well incorporated. 
Add in the eggs, flour, coconut/vanilla essence, and desiccated coconut. 
Mix with hands to form soft dough. 
Let dough rest in fridge for an hour at least well wrapped in cling. 
Roll out dough on a lightly floured surface, cut using a cookie cutter.
Bake in a preheated oven at 180 degrees C for 12-15 minutes or until done.

Chocolate Coconut Cake

Ingredients for Chocolate Coconut Cake:
Boiling water 1/2 cup
Coarsely chopped chocolate 4 oz
Flour 2 cups
Cocoa 1/4 cup
Baking soda 1 tsp
Salt 1 tsp
Sugar 2 cups
Unsalted butter 1 cup
Separated eggs 4
Vanilla essence 1 tsp
Buttermilk 1 cup

For Frosting:
Sugar 1 cup
Evaporated milk 1 can (12-oz)
Unsalted butter 1/2 cup
Egg yolks of 3 eggs
Vanilla 1 tsp
Flaked coconut 2-1/3 cup
Chopped walnuts 1-1/2 cups

Method:
Melt chocolate and set aside. 
Combine flour, cocoa, baking soda, and salt. 
Set aside. 
Beat sugar and butter until very light. 
Add egg yolks, one at a time, until well incorporated. 
Add chocolate mixture, boiling water and vanilla. 
Add flour, alternating with buttermilk and ending with dry ingredients. 
Beat egg whites to soft peaks. 
Gently stir beaten whites into batter. 
Divide batter equally between greased and floured pans and spread evenly. 
Bake at 180 degrees C on middle rack of oven until a tester inserted in center comes out clean, 30 to 35 minutes. 
Cool in pans on a wire rack for 15 minutes. 
Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely. 
Place 1 layer on a cake plate and top with half the coconut-walnut filling. 
Repeat with layers and remaining filling.

For Frosting:
In a saucepan, combine the sugar, milk, butter, egg yolks, and vanilla. 
Cook over medium heat, stirring constantly, until thickened, about 10 minutes. 
Stir in coconut and walnuts. 
Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.

Chocolate Coconut Cake by Zarnak Sidhwa

Coconut Pancakes

Coconut Pancakes by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ali's Aplic Collection.

Goan Chana Doce

Goan Chana Doce by Vanessa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Black linen shirt with white "taar-kashi"
embroidery 

Coconut & Chocolate Grapes

Ingredients For Coconut & Chocolate Grapes:

For Grapes:
Desiccated coconut 125 gm
Condensed milk as required
Food color few drops

For Leaves:
Natural peepul leaves 10-15 
Milk Chocolate 5 gm
Round Brush 1

Method:
Mix desiccated coconut, condensed milk and food then make small balls.
Wash peepul leaves wipe it and it a side to get it day.
Next take milk chocolate, melt it on double boiler and spread it on peepul leaves.
Now put these leaves in the freezer to set.
After that set coconut balls in a platter in grapes shape.
Finally take out the leaves from the freezer then carefully remove those leaves from the chocolate and set it with grapes to give a look of grapes bunch.

Coconut & Chocolate Grapes by Samreen Junaid

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Srilankan Chicken Curry

Ingredients For Sri Lankan Chicken Curry:

Oil 2 tbsp
Onion, chopped 1
Garlic, crushed 2 cloves
Fresh green chilies, slit 3 to 4
Ground turmeric 1 tsp
Ground coriander 1 tbsp
Chicken 1 ½ kg
Coconut milk 2 ½ cups
Coconut cream 2 tbsp
Lemon juice 2 tbsp

Method

Heat oil, add onion, garlic, chilies, turmeric and coriander. 

Sauté Add chicken pieces and coconut milk. 

Bring to boil, reduce heat to low, cover, simmer for until the chicken is tender. 

Add coconut cream and lemon juice, simmer. 

Serve with the Srilankan rice.

Sri Lankan Chicken Curry by Zarnak Sidhwa

Note: Brand Name of locally available coconut milk in a can or powdered form: Suntan

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Egg coconut curry

Ingredients For Egg Coconut Curry:

Coconut milk 3/4 cup
Eggs Boiled 5
Oil 3 tbsp
Onions 2
Curry leaves 8-10
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Red chili powder 1 tsp
Ginger garlic paste 1 tbsp
Tamarind paste 1 tbsp
Salt to taste
Corn 1/4 cup
Coriander leaves a few

Method:
Heat oil, add chopped onions and sauté till golden.
Add curry leaves and continue to sauté for 2 minutes more.
Add turmeric powder and coriander powder and mix well.
Add red chili powder and ginger garlic paste and sauté.  

Add 1 cup water and cook the gravy add tamarind pulp and salt and simmer.
Blend till smooth.
Transfer it back into the pan.
Add coconut milk and mix well and simmer stirring continuously.
Halve the eggs and remove the yolks.
Fill up the egg holes with corn.
Pour the gravy into a serving dish, place the egg halves over the gravy.
Garnish with coriander leaves and serve hot.

Egg Coconut Curry by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle. 

Kopra Paak

Kopra Paak
Ingredients

Dry coconut grated 1
Sugar as required
Rose water ½ cup
Pink or red color few drops
Oil (to grease) few drops

Method

Grate the dry coconut finely and then measure it. 

Use the same amount of sugar as the weight of the grated coconut. 

Cook the rose water, coconut and sugar in a pan and keep stirring so it doesn't stick and then when it forms a soft ball and leaves the sides of the pan, remove in a greased tin or Pyrex dish and before it sets mark cuts using a knife. 

Let cool and then break into pieces and store in an air tight box to prevent further drying out.

Kopra Paak by Zarnak Sidhwa

Lemon Coconut Slice

                                   

Ingredients
Butter, softened 100 gm
Caster sugar ½ cup
Egg 1
Plain flour 3/4 cup
Desiccated coconut ¼ cup
Ingredients for Lemon Curd
Butter, chopped 50 gm
Caster sugar ½ cup
Egg, whisked 1
Finely grated lemon rind 2 tsp
Lemon juice ¼ cup

Ingredients for Coconut Topping
Eggs 2
Caster sugar ½ cup
Shredded coconut 2 cups
Dessicated coconut 1 cup

Method
Preheat oven to 180°C. 

Grease and line the base and sides of a 19 x 29cm slice pan with baking paper, allowing the long sides to overhang.

Use an electric mixer to beat the butter and sugar until combined. 

Add the egg and beat until just combined. 

Add the flour and coconut and stir with a wooden spoon until combined. 

Spoon mixture into the prepared pan and smooth the surface with the back of a spoon. 

Bake in preheated oven for 15 minutes or until golden.

To make the lemon curd:

Combine the butter, sugar, egg, lemon rind and juice in a small saucepan over medium heat. 

Cook, stirring, for 5 minutes or until mixture boils and thickens. 

Remove from heat and set aside to cool slightly.
Spread the lemon curd evenly over the prepared base. 

To make the coconut topping:

Use a fork to whisk the eggs and sugar in a medium bowl. 

Add the shredded and desiccated coconut and stir until well combined. 

Sprinkle evenly over the lemon curd. 

Bake in oven for 20-25 minutes or until the coconut is lightly golden and set. 

Set aside in pan to cool completely. 

Cut into squares to serve.

Lemon Coconut Slice by Paari Shah (Tarakshanda)

Coconut Ice

Ingredients:
Condensed milk 250gm
Icing sugar, sifted, 250gm
Desiccated coconut 200 gm
Pink food color a few drops

Method:
Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. 
It will get very stiff. 
Work the coconut into the mix until it's well combined - use your hands, if you like. Split the mix into two and knead a very small amount of food coloring into one half.
Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. 
Roll with a rolling pin, re- shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick. 
Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. 
Cut into squares with a sharp knife.

Coconut Ice by Zarnak Sidhwa

Coconut Chocolate Fudge

Ingredients for Coconut Chocolate Fudge: 
Dark chocolate, grated 450 grams
Desiccated coconut 1/3 cup
Unsalted butter 3 tablespoons
Condensed milk 1 tin

Method:
Put chocolate in a large glass bowl. 
Keep the bowl over a deep non stick pan of boiling water, add butter and melt the two together. 
Lightly grease an aluminium tray and line the base with butter paper. 
When chocolate and butter melts, add condensed milk and mix. 
Take the bowl off the boiling water and add desiccated coconut, (reserving some for sprinkling on top) and mix well. 
Pour the mixture into the prepared tray and tap the tray on the table top so that it spreads evenly. 
Sprinkle the reserved desiccated coconut on top. 
Once it cools down to room temperature keep it in a refrigerator to set. 
Cut into squares and serve. 
You can also wrap in butter paper if you want to store it for some days.

Coconut Chocolate Fudge by Zarnak Sidhwa

Dry Garlic Chutney

Ingredients for Dry Garlic Chutney:
Garlic chopped 2 tbsp
Dried coconut grated ½ cup
Chili powder 1 tbsp
Salt to taste

Method: 
Combine all the ingredients in a mixer and blend to a coarse powder.
Use as required.

Dry Garlic Chutney by Zarnak Sidhwa