This divine, moist and exotic dessert is a combination of coconut and spices. Traditionally cooks oven-bake puligi or steam it in an “imu”, or underground oven. In this recipe you will find other methods that allow you to prepare it easily at home. Enjoy this warm (but not hot) with vanilla ice cream, cold with hot custard or simply plain. Posted for ZWT7.
I found this recipe off of the Rhodes website. I just love this bread, but don’t want to go through the tedious task of making it from scratch. This is a faster way to enjoy this island favorite.
This is a traditional West Indian recipe, which will vary slightly from island to island………this version is from Trinidad. Don’t be put off by the look–it tastes delicious. (I don’t cook with salt, so some may need to be added for personal taste.)
This is an authentic, richly flavoured Indian dish, guaranteed to impress any curry fan. It’s even better the next day, so feel free to make it ahead of time. It makes a great meal served over a bed of rice and accompanied by a vegetarian curry or two. It’s also wonderful with fresh baked naan bread (I recommend recipe #56245). Modified from Pranati Sen Gupta’s “The Art of Indian Cuisine”. IMPORTANT: Please take into consideration that this recipe was designed for tenderizing tough, lean cuts of beef (e.g. outside round, and other stewing cuts). If using a more tender cut, you must reduce the simmering time accordingly. For example, for sirloin steak, you should simmer the meat in the coconut milk for no more than 15 minutes.
A smooth tasting Chicken Curry , full of flavor and not too hot, a great hit with family and friends – who always come back for more.
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