Ingredients:
2 cups tender coconut malai (shredded)
4 red chillies, whole;
1 tsp cumin seeds
2 shredded green capsicums;
1 shredded yellow capsicum
� shredded red capsicum;
1 tsp green chilli paste
2 bunch shredded spring onions, white stalks separate
2 tomatoes;
1 tbsp chopped coriander
� tsp turmeric powder;
� tsp shredded ginger
4 sliced garlic cloves,
Salt and oil to taste and to fry

Method:

Heat oil in a frying pan and temper red chillies, cumin, ginger and garlic. Add onion white stalks and coloured capsicum. Saut� for a while, add turmeric and cook well. Now add shredded coconut, tomatoes, green chilli paste and saut� well. Finally season and serve garnished with chopped coriander leaves.

Ingredients:
� cup finely chopped tender coconut
1 cup tender coconut puree
5 eggs; 1 cup whipped cream
20 gm sugar; 2 drops coconut essence
10 gm gelatine (dissolved)

Method:
Separate the egg yolks and mix well with sugar until fluffy. Stiffly beat whites till peaks form. Add coconut puree, essence and gelatine to the creamed yolks. Finally add chopped coconut and fold in the whites. Pour the mix into a greased souffl� mould and set in the freezer.

Ingredients:
1 kg small white prawns,
cleaned and de-veined
2 cups tender coconut pieces (thick malai)
1 tbsp whole coriander seeds
� tsp cumin seeds; 3 whole red chillies
1 tsp turmeric powder
1 tsp mustard seeds
1 half-inch piece of ginger
5 flakes of garlic
7 to 8 curry leaves
� tsp asofoetida
2 tbsps sugarcane jaggery
1 tbsp tamarind pulp
Oil to fry
Salt to taste

Method:
Wash praws well and apply salt and keep aside. Take tender coconut pieces, coriander seeds, red chillies, cumin seeds, turmeric powder, ginger, garlic and grind together to coarse paste. Take oil in a sauce pan, add mustard seeds, curry leaves and asofoetida to it and fry it. Add the ground paste of masala and cook for sometime. Then add prawns and simmer for sometime. Add jaggery, water, tamarind pulp and salt to it.

Ingredients:
I kg medium white prawns, cleaned and deveined
2 cups tender coconut pieces (thick malai)
2 onions, finely chopped
1 one-inch piece ginger, finely chopped
5 flakes of garlic, finely chopped
2 green chillies
2 tbsps rice flour
2 tbsps coconut cream
Juice of 1 lime
8 curry leaves,
2 tbsps olive oil; Salt to taste

Method:
Wash prawns well and apply salt and juice. Roll the prawns in rice flour. Grind tender coconut pieces with green chillies into a fine paste. Squeeze the paste by hand over a strainer, to extract thick milk. Heat olive oil in a sauce pan with curry leaves, chopped onion, garlic, ginger and fry till it becomes soft. Fry marinated prawns in it and add the extract of tender coconut milk and allow to simmer till it�s done. Finally add coconut cream and salt to it. Adjust seasoning and serve with steamed rice.