dried coconut

ginger coconut chutney

7th August 2017

chutney ingredientschutney-step1coconutchutney-step2

Chutney can be consumed with rotti, chapati, dosaidli and rice. Recommended to all constitutions. Can be used once or twice a week, at any time during the day and in all seasons. For those suffering from Pitta imbalance(excess heat), little ghee can be mixed into the food in order to eliminate any aggravation. One may spice the dish as per his natural inclination adding or lessening the salty, sweet, sour (tamarind), pungent (chilli) tastes.

If having trouble finding the toasted chana dal; over medium heat, dry-fry ¼ cup split channa dal until fragrant and proceed as in the recipe.


Ginger Coconut Chutney

Preparation – 10 minutes

Makes approximately 2 cups.

Recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Programme. 

I make this quick and tasty chutney whenever I make dosa or idli.  The dry roasted channa dal can be purchased from your local India store and once you purchase this everything comes together within minutes.


1 cup/80g unsweetened dried shredded coconut

1 – 2 cups lukewarm water (start with 1 cup for right consistency)

¼ cup dry roasted channa dal

1 tsp ginger, finely chopped

½ –1  red/green chilli (according to taste and strength of chilli)

6 sprigs coriander leaves, washed

¼ tsp tamarind paste

1 tsp sugar/jaggery

½ tsp fine rock salt


1.  Place in an upright blender, the dried coconut, dal, ginger, chilli, jaggery, salt and tamarind paste. Wash the coriander leaves and place with the ingredients.

2. Add 1 cup water and grind until you have a thick paste, add more water until you have the desired consistency.  The texture should be a bit coarse.

3.  Taste for seasoning, adding more salt, sweet, tamarind or chilli, as needed.


Use the coconut meat from 1 whole coconut, grated.

dosa - 1

Goodness shared by Stacey

anzac biscuits

15th June 2009

I grew up on these traditional Australian Anzac biscuits.  They were made by wives and mothers to send to the ANZAC’S (Australian and New Zealand Army Corps) serving in Gallipoli.

They are a deliciously, crunchy, deeply golden sweet biscuit. The oats and coconut give them a lovely lightness.

anzac biscuits

Golden Syrup is a thick sweetener made from boiling cane sugar down until it turns golden and has a toffee-like flavour.  It gives these biscuits their unique flavour.  You can use a combination of golden syrup and light molasses.

Makes approx 20 biscuits


125g unsalted butter

¼ cup golden syrup/molasses

¼ cup brown sugar

½ cup all-purpose flour

½ cup whole wheat flour

½ tsp baking soda

1 cup rolled oats

1 cup dried shredded coconut

¼ cup each of sesame and roughly chopped pumpkin seeds


1.  Preheat the oven 180C/350 F. Line two baking trays with parchment paper.

2.  Melt butter, golden syrup and sugar on the stove – set aside.

3.  In a large bowl combine together the flours, baking soda, oats, coconut, and seeds.

4.  Pour in the melted butter and combine with the dry ingredients.

5.  Scoop a heaped tablespoon onto a baking sheet and press down with your fingers to flatten into approximately 8 cm circle, leaving 1-inch between them. The mixture will be quite crumbly, use your fingers to push the sides in.

6.  Bake until they are evenly golden, rotating the sheet halfway through – approximately 15 minutes.  Cool the biscuits on a rack while you back the remaining biscuits.

The biscuits will crisp up when cool.

Shared goodness from Stacey

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie