A bit about Curry and Ginga

Perhaps the best way to introduce our blog is to say something about its title. 

On one hand, Curry and Ginga stands for the two cuisines discussed in this blog: curry, a staple Indian dish, represents our interest in that part of the world. Ginga, a Brazilian expression meaning to groove, speaks to our passion for Brazilian flavours (and our nationalities). On the other hand, we chose the name Curry and Ginga because our recipes often and unconventionally marry both culinary traditions - our curries have ginga and our Brazilian dishes are full of spice. 

What is more, these two cuisines are surprisingly compatible. Ingredients like peppers, coconuts, cashews, mangoes and banana leaves, for example, are prominent in recipes from either country. It seems that shared colonial histories (Brazil and regions of India were, in the past, Portuguese territories), a similar climate and maritime trade routes approximated India and Brazil's cuisines. As a result, not only do Brazilian and Indian flavours work harmoniously and deliciously well together, but they also make for the perfect opportunity to explore and discover new and interesting recipes. 

Ultimately, that is what Curry and Ginga is all about: borrowing from the best in Brazilian and Indian cooking to create original, mouth-watering dishes. 

Monday, 27 April 2009

Beijinho de coco (coconut kiss) with cardamom

Beijinhos de coco, or coconut kisses, are a typical Brazilian sweet made from condensed milk and coconut. As popular with adults as it is with children, coconut kisses are a staple dish at birthday parties and at bakeries. Given the beijinho's popularity in Brazil, we thought it appropriate to inaugurate our blog with a recipe for this sweet. But, because Curry and Ginga is a blog about Brazilian and Indian cuisine, our recipe comes with a twist: crushed cardamom seeds. A typical indian spice, cardamom adds a subtle aroma of lemons and eucalyptus to this Brazilian dessert without altering too much its original taste. 

Beijinho de coco (coconut kiss) with cardamom
(makes approximately 30 units)


600 gr condensed milk
1 tablespoon unsalted butter
4 tablespoons coconut milk
2 tablespoons grated desiccated coconut plus extra to decorate
1/4 teaspoon cardamom powder*

How to make:

In a saucepan, mix the condensed milk, the coconut milk, the butter and the cardamom under a low heat. Mixing constantly until the mixture begins to thicken. When the mixture stops sticking to the bottom of the saucepan turn the heat off and add the desiccated coconut. Mix well and leave the sweet to cool. Once cold, roll the sweet into small sized balls and roll these in desiccated coconut to decorate. 

* Try not to use store bought powdered cardamom but crush the seeds yourself at home just before you begin to cook. 

No comments:

Post a Comment