Lemonricewithcoconutchutney Recipes

LEMON COCONUT CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix flour, baking soda, and salt together in a bowl.
• Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.
• Beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Slowly add butter-milk mixture; beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners' sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut onto each cupcake.

LEMON RICE WITH COCONUT CHUTNEY

Steps:

• Lemon Rice: Cook the rice with required amount of salt and cool.
• The grains should be separate.
• In a wok heat the oil.
• When hot, put in the mustard seeds and lower the heat.
• When the seeds splutter, put in the roasted, peanuts, the turmeric powder and cayenne pepper powder.
• Take off the heat.
• Add the cooled rice.
• When cool, add the juice of two lemons.
• Adjust the amount of lemon juice depending upon the size of lemons and the sourness required and stir carefully so as not to break the rice grains.
• Serve with coconut chutney, mint chutney, tomato ketchup and potato crisps.
• Coconut Chutney: Grind all ingredients together with a enough water to form a paste.
• In a small wok, heat 2 tsps of cooking oil, add 1 tsp of mustard seeds.
• When the seeds splutter, take off heat and pour over coconut paste.
• Add salt to taste.
• Serve with the Lemon Rice.