Friday, December 12, 2008
A quickfix Coconut Chutney or Dip, and the dietary mineral Calcium
Need makes you inventive. I think there exist a couple of sayings on this too. So, yesterday I made Cheelas (North Indian savoury pancakes) -a spontaneous idea again! So, I required a real quick fix chutney to accompany it. I had the sweet varieties in stock in the fridge, but I wanted something spicy and salty. Sunny boy didn't really require it, it was more meant for me and hubby. I made it at the very last moment infact. I basically opened the fridge and saw these preserved chillis and just got going, tasted it and was totally surprised with the wonderful taste. The cheela recipes will follow soon- a gluten free version. *grin* :)
Here is the Coconut Chutney:
1 cup dessicated coconut
150 g plain yoghurt (5 oz or a little more than 1/2 cup)
3 red or green chillies / hot peppers preserved in brine or vinegar* ( reduce amount to taste)
salt to taste
1 pinch sugar
1 tbsp chopped coriander or fresh mint (opional)- I didn't have then handy
Puree eveyrthing in a deep bowl with a hand stick blender for a few minutes. Serve in a bowl!
*Optinally: add some vinegar to chopped fresh chillies and grind with the coconut.
We were both tremendously pleased and missed nothing after eating it along with our wonderfully tasting cheelas.
An unrelated topic to this post is some information I have collected in these posts at Healthy and Tasty on dietary calcium:
How much calcium does a child need?
What affects calcium absorption?
I'm posting these here to have a link to them here at this blog as well.