60 Min

DF

NF

V

Coconut Biscuits

One of my favorite breakfast indulgences is a cup of steaming chai with a warm, savory, flaky biscuit fresh out of the oven. The biscuit can be dipped in ghee or smeared with jam or butter.

The best part about making biscuits is that the dough can be made in minutes, shaped, cut and frozen until ready to bake.

What makes this coconut biscuit exciting is that the recipe is entirely plant based, using coconut oil in place of butter. The sweetness of the coconut complements the savory herbs and spicy serrano chile. When picking herbs, anything goes — so feel free to use what you have.

One of my favorite breakfast indulgences is a cup of steaming chai with a warm, savory, flaky biscuit fresh out of the oven. The biscuit can be dipped in ghee or smeared with jam or butter.

The best part about making biscuits is that the dough can be made in minutes, shaped, cut and frozen until ready to bake.

Share this recipe

Cook Time

60 Minutes

Serves

8

Directions

Step 1

Combine the flour with baking powder, baking soda, sugar, and salt. Add the fresh coconut and coconut oil and mix it in with your fingers until crumbly. Do not overmix.

Step 2

Add the coconut milk, herbs, and serrano, and combine the mixture just until evenly mixed. Turn the dough into a thick log — it will be roughly 3 inches in diameter and 8 to 10 inches in length. Wrap it in plastic or kitchen paper and refrigerate for a few hours.

Step 3

Divide the log into 8 equal portions by cutting it into thick discs. At this point, the biscuits can be frozen until ready to bake.

Step 4

Preheat the oven to 350°F. Spread the biscuit dough 3 to 4 inches apart on a parchment-paper-lined baking pan and place in the oven. Bake for 20 to 25 minutes until golden and cooked through. Let cool for 15 to 20 minutes before serving.

Notes & Variations

Roasted and chopped or raw grated cauliflower also makes a delicious stuffing.
Parathas can be made a few hours ahead of time and warmed in the oven before serving.
Garbanzo beans can be replaced with other legumes or lentils.

Ingredients

2 scant cups (226 grams) all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 tablespoon cane sugar

1 1/2 teaspoons sea salt

1 cup (100 grams) fresh or frozen coconut

4 ounces coconut oil

3/4 cup (158 grams) coconut milk

1 cup loose herbs (such as basil, parsley, or rosemary), finely minced

1 small serrano chile, minced

Step 1

Combine the flour with baking powder, baking soda, sugar, and salt. Add the fresh coconut and coconut oil and mix it in with your fingers until crumbly. Do not overmix.

Step 2

Step 3

Divide the log into 8 equal portions by cutting it into thick discs. At this point, the biscuits can be frozen until ready to bake.

Step 4

2 scant cups (226 grams) all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 tablespoon cane sugar

1 1/2 teaspoons sea salt

1 cup (100 grams) fresh or frozen coconut

4 ounces coconut oil

3/4 cup (158 grams) coconut milk

1 cup loose herbs (such as basil, parsley, or rosemary), finely minced

1 small serrano chile, minced

Notes & Variations

Roasted and chopped or raw grated cauliflower also makes a delicious stuffing.
Parathas can be made a few hours ahead of time and warmed in the oven before serving.
Garbanzo beans can be replaced with other legumes or lentils.

Tags:

60 Min

Tags:

60 Min

Is there anything better than shredded coconut?

Indulge in it by making these tasty recipes!

PLUS BONUS COCONUT WATER!

Coconut Jaggery Pancakes

Pistachio Coconut Laddus

60 Min

NF

Fenugreek Biscuits

Having one of these biscuits is a glorious way to start the morning, especially warm with a generous dab of turmeric cream cheese and a cup of chai.

45 Min

NF

Morning Herb Biscuits

The addition of fresh herbs and spices makes these light and airy biscuits good with tea or coffee and good with a meal. Moringa is one of the most nutritionally dense plants on the planet, and I love the idea of starting my morning with it. My favorite way to eat them is drizzled with ghee and accompanied by a salad or scrambled eggs.

180 Min

Fennel Tart

In this savory decadent tart, the addition of mushrooms brings an earthy note. It is best to bake the tart a few hours or the day before serving it.

20 Min

DF

GF

V

Braised Ivy Gourd

It is a delicate yet versatile vegetable, could be used in curries, braises and roasts. Here is a simple preparation inspired by the cuisine of Calcutta.

120 Min

DF

GF

V

Chickpea Sundal Salad

India is a land of snacks — from crunchy, addictive, savory, nut-filled chevdas to tingly, glorious street foods such as chaats. Some of the snacks can be transformed into cold salads — and this summer, I am on a path of discovery. I ate a warm sundal, a traditional South Indian salad made with chickpeas, coconut and mild spices once in a restaurant in New Delhi, and the memory has haunted me ever since. Sundal can be served warm, cold or at room temperature, and it makes for the most satisfying midday or late-night snack. Staying true to my tradition of turning most foods into carriers for vegetables, here I threw in tiny local ‘Sun Gold’ tomatoes and purple cabbage — but feel free to add diced cherry or large heirloom tomatoes.

45 Min

DF

GF

V

Chilled Kerala Noodles

Rice noodles, also called string hoppers, are sometimes sold in the streets tossed with vegetables, coconut and spices. This salad-like chilled noodle dish is inspired by the flavors of Kerala and, true to my cooking, comes with copious amounts of freshly minced ginger.

90 Min

DF

GF

NF

V

Coconut Clove Pilaf

Cloves make this a delicious and unique pilaf. Can be eaten as a meal (yes, it’s that good) or as a side.

GF

Coconut Jaggery Pancakes

These pancakes have been on the menu since day one and remains one the most requested recipes at Pondicheri.

20 Min

GF

Date Laddus

If there were an equivalent to a cookie in India, it would be the laddu — spherical sweet treats loved by all, kids and adults, rich or poor.

30 Min

DF

GF

V

Green Bean Salad

This spicy and bright green bean salad is delicious hot or cold.

45 Min

GF

V

Green Pea Lentil Cutlets

These cutlets are best made in the spring, when fresh peas are available.

30 Min

DF

GF

NF

V

Kerala Green Beans

Be it string beans, Chinese long beans or French haricot verts, the humble green bean is one winter vegetable that is universal throughout the world and prepared dozens of different ways.

15 Min

GF

NF

Malabar Crab Salad

Fresh jumbo crab combined with yogurt gives it a delicious tang, the sweet mango on top balances the savory flavors of the crab and yogurt and the avocado adds even more creaminess.

15 Min

DF

GF

V

Mint Coconut Chutney

Chutneys are usually meant to be eaten as accompaniments with snacks or meals. We love them on toast, with rice, on top of meats or veggies, and especially with stuffed mushrooms. They are delicious with nearly anything.

30 Min

DF

GF

V

Quinoa Cabbage Pilaf

Pilafs such as this can become a meal entirely on their own. It can be served at room temperature as a salad with the addition of more vegetables.

15 Min

DF

V

Rye Poha

Poha is a standard breakfast from Gujarat region of India and is usually made from sauteing potatoes with onions and flattened rice flakes.

65 Mins

Savory Vegetable Crumble

The heft of the vegetables and the lightness of the crumble topping makes it satisfying yet light. You can eat it for breakfast, lunch or dinner.

45 Min

DF

GF

NF

V

South Indian Vegetable Stew

Every home in South India has its own version of a vegetable coconut stew. Here is one using the bounty of spring vegetables but feel free to substitute different vegetables to suit the season.

30 Min

DF

GF

V

Vegetable Poha

Originally from Maharashtra, a state in the western and central peninsula region of India, poha is now enjoyed across the country in different iterations. In southern India, it is often prepared with cashews and coconut. In Gujarat, the state I was born and raised in, poha is usually cooked with onions, ginger, peanuts and fresh herbs. A bowl of steaming fragrant poha with leftover vegetables made for many a memorable breakfast during my childhood. Even though poha is made from rice, somehow it has a lighter texture but deeper flavor than cooked rice. I always keep a jar of poha tucked away in my pantry to turn into a quick, delicious meal.

45 Min

GF

NF

Yogurt Rice

A staple of South Indian cuisine, particularly during sweltering summers, yogurt rice or curd rice in its simplest form is steamed white rice tossed with plain whole-milk yogurt. It is usually eaten cold at the end of a meal to help aid in digestion and cool the palate after eating spicy, warming foods. In its most glorious form, the yogurt rice combination is tempered with ghee, mustard seeds, red chiles, fresh coconut, curry leaves, herbs, nuts, and dry fruits. There comes a time every summer when the Texas heat cries out for cooling foods like these — that time is now. This version is more like a rice yogurt salad, flavored with saffron, herbs, celery, and lots of tangy seasonings. Keep it tucked away in your refrigerator for 2 to 3 days; the flavors of saffron will only get more luscious and the yogurt rice will make a delicious snack or a side dish.

60 Min

NF

Fenugreek Biscuits

Having one of these biscuits is a glorious way to start the morning, especially warm with a generous dab of turmeric cream cheese and a cup of chai.

45 Min

NF

Morning Herb Biscuits

180 Min

Fennel Tart

In this savory decadent tart, the addition of mushrooms brings an earthy note. It is best to bake the tart a few hours or the day before serving it.

20 Min

DF

GF

V

Braised Ivy Gourd

It is a delicate yet versatile vegetable, could be used in curries, braises and roasts. Here is a simple preparation inspired by the cuisine of Calcutta.

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra