Prepare Daab Chingri

Ingredients (serves 2)

  • Daab Or Tender Coconut – 1
  • Jumbo Prawns – 5/6
  • Onion Paste – 3 to 4 tablespoon
  • Ginger & garlic paste – 1 tablespoon
  • Turmeric – 1/2 teaspoon
  • Red Chili powder – as per taste
  • Half of the soft flesh which is called malai or shansh of the Daab
  • Coconut water of the Daab
  • Panch Foron or Bengali five spices 1 teaspoon(optional)
  • Poppy seed paste – 1 tablespoon
  • Mustard paste – 1 tablespoon
  • Melon seed or char magaj paste – 1 tablespoon
  • Green chili – 4/5
  • Salt and sugar as per taste
  • Mustard oil – 2 tablespoons
  • Atta dough to seal the hole of the “Daab”

Steps to Prepare

Step 1

Take the “Daab” and cut the head or make a large hole on the top of the Daab but do it carefully. Do not throw the head away. (You need it to seat the “Daab”)Take the coconut water and keep aside. Now scoop half of the soft flesh and grind them with little coconut water to make a fine paste.

Step 2

Now clean the prawns and marinate them with little salt and turmeric. Take a large bowl and add onion, ginger, garlic, turmeric, red chili, salt, sugar, poppy seed paste, mustard paste, melon seed paste, coconut paste and half of the coconut water.( Have yourself the rest of the coconut water or store for further use)

Step 3

Add marinated prawns and some green chilies into the spice mixture.

Step 4

Now take a small pan and heat mustard oil. When it starts smoking add the panch foron into it and fry for few seconds and add it to the prawns mixture. Now pour the mixture inside the “Daab”(Coconut Shell) and place the head on the hole and seal it with atta dough.

Step 5

You can steam it in 2 ways.

Step 6

If you are using oven then preheat the oven on 420F and bake it for 45-50 minutes. After 50 minutes off the oven but do not take the “Daab” out of the oven. Let it be there for another 10 -15 minutes and then take it out. Cut the seal with a knife and serve “Daab Chingri” straight from the “Daab”.

Step 7

If you do not have oven then you can use pressure cooker to cook it. Put the Coconut inside a pressure cooker and pour about 3 cups water in pressure cooker… water level should be halfway of the coconut. Close the lid and wait until 3 whistle in medium heat. Let the vapor get released completely. And cautiously take it out.

Article Source:

Goan Tofu Curry

Today, I came up with a tofu and vegetable curry. I used cauliflower, yellow squash, onions, garlic, sweet peppers, carrots and jalapeño peppers. This recipe calls for tamarind. You may find tamarind and garam masala spice at an Asian market. The other method is to soak the tamarind pods and strip the fiber strings off the pods. The paste in the jar is much easier to use. Trust me on this bit of advice.

  • 1 package or extra firm Tofu diced
  • ½ a head cauliflower chopped
  • ½ package of tiny cut carrots
  • ½ package of frozen peas
  • 1 medium red onion chopped
  • 2 cloves garlic chopped
  • 1 green jalapeno pepper chopped
  • 8 oz can of diced tomatoes
  • 1 can coconut milk reduced fat
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • Large handful of fresh cilantro chopped fine for garnish
  • 1 teaspoon red pepper flakes or more to taste
  • 1 teaspoon Garam Masala
  • 2 tablespoons tamarind paste or ¼ cup of juice
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons turmeric powder
  • 2 inch peeled and grated fresh ginger
  • 2 tablespoons lemon, lime juice or vinegar
  • 12 oz. of free range chicken or veggie stock
  • 1 tablespoon sesame or olive oil
  • ¼ each sweet red, yellow and orange peppers diced
  • 1 medium yellow squash peeled and diced
    Or use your veggies of choice.

The key to cooking Indian food to is to know when to add the spices, including salt and black pepper. A very commonly used spice is garam masala which is a combination of Indian spices and can be found in most health food stores. As for diabetics (I am one) the only real fat it the dish is the sesame oil and coconut milk. There are carbohydrates in the veggies but I divided this dish into 8-10 portions so the carbohydrates will be lower per serving.

In a food processor (I use mini processor) put in the jalapeno pepper, onion, garlic, lemon, lime juice and grated ginger. I have a little tip about ginger; I keep it in the freezer in an airtight bag, it so much easier to peel and grate. Pulse the mixture until it forms a wet paste. Put mixture into a deep pot, add all the spices at the same time keep stirring so the mixture does not burn or stick. It may take 5 minutes or more for the mixture to dry out and become paste like. Add the tablespoon of oil, it will thin the mixture and smooth it out. At this point add tomatoes, chicken or vegetable stock, vegetables, tomato paste and cook on medium heat until bubbling. Add coconut milk, stir until smooth, turn down heat to low and simmer for 20-30 minutes or until all the vegetables are done and stew is thick. Add in the tofu, cover and simmer a few more minutes. Serve with rice, top with the chopped cilantro leaves.

Make a Sandwich

  1. Start with two pieces of bread. Choose bread that you enjoy. If you want to make the best sandwich possible you need to use the bread that personally satisfies you. If you are looking to eat healthier use a whole grain bread. Separate the two pieces of bread and lay them out on a clean table top or counter top.
  2. Try to pick pieces of meat that do not have patches of fat. There are two types of meat that are usually used in sandwiches. Those two types of meat are ham and turkey. What you choose is personal preference. Put 4 to 5 slices of meat on the piece of bread that you will use as the bottom piece.
  3. Apply the cheese. Cheddar cheese is usually used to build a sandwich but that is boring. Try to think outside of the box! Use all different types of cheese. After you try all the kinds of cheeses available you won’t want to go back to cheddar cheese. My personal favorites are provolone cheese and swiss cheese. Put the cheese on top of the meat.
  4. Pick out the sauce you want to use. This is a big part of how your sandwich will taste. Mayonnaise is a good choice but you are not limited to this choice. One of the best sauces out there to put on a sandwich like the one we are making is barbeque sauce! Try it for yourself and you will see that it is delicious. Put the sauce on the top piece of bread. Spread it out evenly and put on just enough so you can taste it.
  5. Add some bacon! This is my favorite part. Some people don’t like bacon but I think most people will agree that it is one of the best foods out there. You can buy pre-cooked bacon at most grocery stores which is what I would recommend for this type of sandwich. Put two or three strips of bacon on top of the sauce you spread over the top piece of bread.
  6. Put it all together. This is the last step. All you have to do is take the top piece of bread and put it on the bottom piece so that the contents of the sandwich are between the bread.

Weight Loss Recipe Guide

Weight loss recipes are abundant from all over the world and can help to spice up any dish. Here is a great, healthy weight loss recipe that will leave you feeling full and satisfied.

Whole Wheat Penne with Shrimp and Vegetables


  • 1 Pound Whole Wheat Penne Pasta
  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 Minced Cloves of Garlic
  • 1 Medium to Large Eggplant (cut into half inch cubes)
  • 3 Roma Tomatoes (seeded and chopped)
  • 1 Half Pound Medium Shrimp (cleaned)
  • 1 Quarter Cup Chopped Basil


Cook the pasta per the instructions on the package. While the pasta is cooking heat the olive oil to medium high heat in a large skillet and sauté the garlic for about 1 minute. Add the eggplant to the garlic and olive oil and continue to sauté for about another 5 minutes until the eggplant color turns golden brown. Next, add the tomatoes and cook for another 2 minutes and finally add the shrimp. Cook an additional 2 or 3 minutes until the shrimp turns pink.

Drain the pasta but save ½ cup of the water the pasta was cooked in and add both the pasta and the liquid to the skillet. Toss all ingredients together in skillet. Top it off with chopped basil.

Simple Sukiyaki

Ingredients (Feeds 2-4 people can easily be scaled up)

  • Your choice of Vegetables/Ours are below
  • Handful of Mushrooms
  • 1/4 Wombok Cabbage
  • 1/2 a bunch of Choy Sum
  • 1 Bundle of Spring Onions
  • 1 Cube of Tofu
  • 1 Packet of sliced Beef (very thinly sliced we usually buy this from Yuens)
  • 1 Packet of Udon Noodles
  • 1 Bottle of Sukiyaki Sauce
  • 4 Eggs
  • Rice for 2 people. We use Medium grain, it’s the nicest.

How To Sukiyaki!

  1. Set up your Electric Wok (deep base) in the middle of a table. Some people use a deep pot or Nabe on a gas burner which also works well.
  2. Put your rice on to cook it takes a while
  3. Get your Vegetables cut up and ready. Dice your Tofu into large cubes. (If it’s too small you will never get it out of the pot)
  4. Pour Sukiyaki Sauce into the wok/pot and set to simmer. If it cooks to fast turn it down. Add a glass of water if need be to weaken the Sukiyaki Sauce as it’s very strong.
  5. Once it is hot enough start adding Vegetables. Separate it into sections and get a little bit of everything in there. Add the meat as well.
  6. Scoop Rice out into your little hand bowls.
  7. Crack an egg into another small bowl and whisk it with your chopsticks.
  8. As you finish cooking things in the wok pull them out with your chopsticks, dip them in the egg and eat them with the rice! It’s delicious. Most Australians aren’t accustomed to eating raw eggs, but it’s quite good. Just be careful about the quality of egg you buy.
  9. Add more vegetables/meat to the wok as needed. Cook and eat until you are going to explode with delicious Sukiyaki!

Refilling Soup while you cook!

As you cook because of the water content in the foods you are cooking sometimes the soup you are cooking in can become weak. To adjust the flavour use the following.

To increase Flavour – Soy sauce or Sukiyaki Sauce

To sweeten Flavour – Add sugar

To dilute Flavour – Add water

Simple Recipes For Fish

Baked crusted fish fillet

You can use any tender, white fillets for this recipe. You may also use salmon if you wish. Pre-heat your oven at 350-420 degrees. On a baking dish, place your fillets and sprinkle both sides with salt and pepper. Drizzle with olive oil and juice of half a lemon. You may want to use some garlic or onion powder for added flavor. Rub both sides with this mixture to coat and flavor the fish all over.

Prepare the crust by mixing almonds, fresh bread crumbs, salt and pepper. Spread the crust on top of the fillets before popping the baking dish in the oven. Cook this dish for 10 to 15 minutes or until the fillets are tender and flaky.

You can serve this dish with steamed vegetables and rice or dinner roll.

Baked fish n’ chips

The classic fish n’ chips is usually deep-fried in hot oil, but you can go healthy by baking the ingredients instead. You can use any tender fish that’s cut into long thick strips. Use baking potatoes with their skins on and cut into wedges.

Flavor the fish with salt and pepper before dredging with flour or corn meal. Arrange the strips on a baking sheet that’s been sprayed with vegetable spray or whipped with olive oil. Pop in a pre-heated oven and cook for 15 minutes or until brown. You may want to turn over the strips to crisp up the other side.

Place the potatoes on a separate baking sheet. Drizzle with a bit of olive oil and sprinkle salt and pepper. Popped the potatoes in the oven as well, and cook until potatoes are tender and crisp.

You can make a dipping sauce made with mayonnaise, a little Dijon mustard, sugar, pepper, and salt. You may also serve bottled sweet chili sauce on the side, too.

This dish is great for lunch and dinner, and can be served with mixed green salad and tomatoes.

Steamed fish with soy

You can use fillet or whole grouper and other fleshy fish. Put slices of ginger and salt inside the fish cavity if you’re using a whole one to remove the fishy smell. For fillets, just lay them side by side on aluminum foil before adding the soy sauce, thinly sliced ginger, sliced leeks, and lemon slices [optional].

Close the foil in such a way that there’s ample space inside for the fish to steam. Place the aluminum-wrapped grouper in a steaming pot with already boiling water. Turn the heat to medium high. Cook until fish is tender.

Serve with hot rice and tea.

Chai Tea Latte Cupcakes

I looked all over the internet and in a lot of my many books to find some inspiration. Would it be sweet or savoury? Soothing and creamy or hot and spicy? I eventually married together 3 different recipes to make these perfect little treats for after the curry. Chai Tea Latte cupcakes with Cardamom frosting. The recipes were adapted from Woman’s Weekly – gluten free basic cupcake mix. A lovely recipe for Chai Latte mini cupcakes by Geniale Genie on and the frosting recipe was from the stunning book by Eric Lanlard and Patrick Cox, Cox Cookies and Cake. I made some adaptations to the flour mixture to allow the cooked sponge mix to be robust enough to soak up some alcoholic syrup. Of course! I also added some crushed cardamom seeds to the frosting, this worked really well and gave the cupcakes a whole new dimension.

Pre heat the oven to 190c or gas mark 5.

Boil half a mug of milk until it reaches boiling point. Take the milk off the heat and add 2 chai teabags. Leave the tea bags to steep in the hot milk for 10 minutes.

Melt the butter in a pan or in the microwave until it is almost liquid. Pour the melted butter, and add the sugar, flour, eggs, spices, chai infused milk and vanilla extract into a large bowl. Beat the mixture with a hand or electric whisk. This will give you a smooth runny batter that appears looser than the usual sponge mix. Divide the mixture equally between the cake cases.

Almost ready for the oven.

Bake for about 20 mins.

Whilst the cakes are cooking you can get the disaronno syrup ready. You can leave this out if you choose.

Heat the sugar 2 bps of water and the disaronno together until the sugar has dissolved. Take the syrup off the heat and leave to cool.

The cakes should be ready now. Check that they have risen and have a slightly golden colour on top.

If they are ready then take them pout and leave the cakes to cool for a few minutes before you transfer them o a cooling rack. If you are going to use the syrup then you need to carefully pierce the cake tops taking care not to go right to the bottom of the cake. Take a teaspoon of the disaronno syrup and pour onto each cake. If you have any of the syrup left then put into an airtight container or bottle and this will keep in the fridge for a couple of weeks.

Cream cheese frosting.

Put the white chocolate into a heatproof bowl and place over a saucepan of barely simmering water. You must make sure that the bowl does not touch the surface of the water. I held mine with an oven glove taking care not to hurt myself in the process. Be careful when you are doing this. Stir the chocolate until it melts and is smooth. Allow to cool to room temperature.

Whilst this is cooling use a wooden spoon of electric whisk and beat together the cream cheese, butter and ground cardamon seeds together until there are no lumps and the frosting is smooth. Mix in the melted chocolate and vanilla extract. Gradually beat in the icing slowly until fluffy.

Make Tomato and Red Pepper Soup

Canned tomato soup is low in calories but high in salt. One cup has 85 calories and 695mg of sodium. This represents 28 percent of the recommended daily value for salt, based on a 2,000-calorie-a-day diet. You’ll receive 17g of carbohydrates, which includes 6g of sugars and no dietary fiber.

With only 2g of total fat, tomato soup provides 2 percent of the daily value for total fat. It contains no cholesterol, 0.36mg of saturated fat and 1.4mg of the healthier unsaturated fats.Here is a basic home made tomato and red pepper soup that is simple and less costly to prepare


  • 1 chicken stock
  • 1 tablespoon chopped fresh basil- to garnish
  • Extra virgin olive oil-to garnish
  • 600g ripe tomatoes- quartered
  • 400g tin chopped tomatoes
  • 2 tablespoon olive oil
  • 1 onion- chopped
  • 2 large red peppers, seeds removed and roughly chopped
  • 2 cloves garlic- chopped


  1. Heat the olive oil in a large saucepan.
  2. Saute the onion, peppers and garlic for about 5 minutes.
  3. Add the fresh tomatoes and cook for another 3 minutes.
  4. Add the tinned tomatoes, the stock and a cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.
  5. Remove from the heat and allow to cool a little.
  6. Puree the soup in batches in a food processor or with a hand-held blender.
  7. Strain through a coarse sieve and add a little extra stock.
  8. Season to taste with salt and freshly ground black pepper. Serve hot, and garnished with the basil and a of drizzle extra

olive oil

Serves 4

White Chocolate Raspberry Blondies

The ingredients you will need are:

  • 100g of white chocolate
  • 75g of unsalted butter
  • 1/2 cup of all purpose flour
  • 1/3 teaspoon of salt
  • 2/3 cup of granulated white sugar
  • 1 egg
  • 3/4 teaspoon of vanilla essence
  • 1 tablespoon of milk
  • 50g of raspberries
  • cinnamon sugar for the topping
  1. Start by greasing and lining a 9 x 9 inch square baking pan with parchment paper. Preheat your oven to 180°Celsius/355 Fahrenheit.
  2. In a heatproof bowl, melt the chocolate and butter together. You can do this by just putting it in the microwave for 20 seconds, then take it out and give the mixture a stir before putting it back in. Keep doing these intervals until the chocolate and butter are melted down to give a lovely, thick sauce. If you overheat the chocolate there could be a chance of it splitting, and you don’t want that. If not, just melt the chocolate and butter in the top half of a double boiler.
  3. In a large bowl, just combine the rest of the ingredients together and give them a mix. The batter should resemble something like a cookie dough, and it will be thick and sticky.
  4. Then add in your melted chocolate, and fold in your raspberries. (Tip: To prevent your raspberries from sinking to the bottom, you can mix it with a tablespoon of flour. The flour will help the raspberries to ‘stick’ to the surrounding batter and prevent them from sinking.)
  5. Pour the mixture into your prepared baking pan, and sprinkle the cinnamon sugar on top. You can do this by coming 1/4 cup of sugar with 1/2 teaspoon of cinnamon. Bake for about 30-35 minutes, or until a skewer inserted has moist crumbs on it. Not wet batter, but moist crumbs. Leave it to cool completely in the pan before cutting into squares.

Frosted Date Treat

Dates can be eaten straight from the package as a raw snack, or they can be used in recipes. They are a good source of dietary fiber and nourishment, and are fat-cholesterol-sodium free. Often, they are substituted for apricots, nuts, or raisins in varied recipes.

The chopped dates added to salads or desserts are known to accent the dressings used on them. Dates also go well with cheeses, spreads, nuts, chocolate, cocoanut, and bacon; thus, they might be stuffed, topped, dipped, or wrapped with these ingredients.

Furthermore, because the U.S.-grown dates are harvested in the late fall (November), they are associated with the yuletide season. This recipe probably evolved from that season.


  • Microwave oven
  • A flat plate or bread-board capable of being micro-waved
  • Small to medium bowl
  • Measuring cup and spoons
  • Stirring spoon and flat spatula
  • Butter knife


  • 1 Eight-oz sealed package of California whole pitted dates having no preservatives added
  • 2 Cups confectioner’s powdered white sugar
  • 1½ Tbs soft or whipped margarine
  • 1 Tsp vanilla extract
  • 3-4 Drops of select food coloring: red, green, yellow, blue, or none
  • 1-2 Tbs milk as needed for final consistency desired
  • 1 Package of shelled whole pecan or walnut halves


  1. Place a dozen or more dates on a flat plate or similar surface
  2. Place it in microwave, and heat at high level for 20-seconds
  3. Remove and set on counter
  4. With a flat spoon or spatula, gently flatten each date one at a time (They need not be squashed, only flattened enough to remove their rounded state.)


  1. In the bowl, add the powered sugar and margarine
  2. Add the vanilla and food coloring if desired
  3. Fold and blend with spoon
  4. Add small amounts of milk, and blend further to a smooth applicable mix of desired appearance
  5. With the butter knife, add and shape a layer of icing to the topside of each date, 1/16-to-1/8″-inch thick
  6. Center a whole-half pecan or walnut atop each one, and embed slightly them into the frosting
  7. Let the frosting harden for 3-hours before serving

Makes 12 to 24 treats