Lemonricewithcoconutchutney Recipes

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LEMON COCONUT CUPCAKES



Lemon Coconut Cupcakes image

This is a great cupcake recipe that I created. Lemon and coconut together is such a great combo. If you want, you can substitute lime zest for the lemon zest in the frosting, for lime coconut cupcakes instead. You can also add no zest at all to make regular coconut cupcakes.

Provided by Cupcake Princess

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 16

1 ¼ cups all-purpose flour
¾ teaspoon baking soda
1 pinch salt
5 tablespoons butter, cut into chunks
⅔ cup milk
1 cup white sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract
½ cup shredded coconut
¼ cup butter, softened
4 ounces cream cheese, softened
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 teaspoon grated lemon zest
¼ cup shredded coconut, or to taste

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.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 40.5 g, Cholesterol 82.4 mg, Fat 14.8 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 9.3 g, Sodium 199.4 mg, Sugar 29.4 g

LEMON RICE WITH COCONUT CHUTNEY



lemon rice with coconut chutney image

This is an old recipe from southern India and has been in my family for generations. It is light yet filling and very easy to prepare.

Provided by usha rao

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups long grain rice (basmati or other)
3 tablespoons cooking oil (I prefer sunflower)
1/2 cup roasted peanuts (optional)
1/2 teaspoon mustard seeds
1 pinch cayenne powder
1 pinch turmeric powder (available at Indian groceries)
1 medium coconut (just the scrapings)
2 fresh hot green peppers (depending on how spicy)
1 piece fresh ginger
2 teaspoons cooking oil
1 teaspoon mustard seeds

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.

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