Coconut Cheesecake

 Coconut Cheesecake

Ingredients

For the crust u will need

Graham cracker Crumbs 11/2 cups
Butter 5 tbs
Sugar 5 tsp
Sweetened Coconut 1/2 cup


For the filling you will need

3 packages Cream cheese 6 oz each
1 cup  Coconut milk
2 tsp Corn starch
3/4 cup Sugar
3 Eggs beaten
Pinch of salt
Vanilla Essence -1/4 tsp

For the Whipped Topping you will need

Heavy Whipping cream 1 cup
3 -4 tsp Confectioners Sugar
3 tbs Coconut Milk

Final touches
1/2 cup Toasted Coconut flakes


Directions 

Step 1

Powder the Graham crackers
Melt the butter
In a mixing bowl combine the graham crumbs,coconut flakes,sugar mix  to combine add the butter using a hand mixer blend it well.
Heat oven to 350 degrees,
Grease the spring foam pan and  layer the crumb mixture and press it down and up the sides. .
Bake at 350 for 15 minutes till a golden crust forms.
Cool and set it aside.

Step 2

In  a mixing bowl add the cream cheese blend it well using a mixer,now add the corn starch,sugar,salt and vanilla essence blend it till smooth..Slowly add the beaten eggs and continue beating till it gets fluffy.
Now add the coconut milk and beat till it all comes together.

Place the spring foam pan with the cooled crust  into a glass pan or any baking tray add the creamed filling into it.
Pour 2 cups approx of hot water into the glass pan.Now bake for 60 minutes approximately or until you see the filling has set.

Allow to cool i refrigerated it overnight and make the topping after 10 hours.

Step 3

I toasted the coconut and almond on the stove top in a pan and cooled it to room temperature.
Step 4

In a bowl add the whipping cream and sugar and beat it till it is nice and fluffy till soft peaks have formed it takes about 5 minutes or more with a hand mixer .Add 2-3 tbs of coconut milk or cream beat again.

Spread over the cheesecake and topped lavishly with crunchy almond and coconut.

Sweet Corn Paneer Makhani

Sweet Corn Paneer Makhani

Ingredients

Sweet corn-1 cup Frozen
Paneer- 2 (8 oz)


Onions-3 small cubed
Garlic cloves- 4 whole
Ginger- 1 " piece
Cumin seeds-1/2 tsp
Dry methi leaves-1 tsp
Tomato -2 diced
Coriander leaves-1/4 bunch
Butter -1/2 stick
Red chili- 4 whole deseeded

Almonds-4
Cashews- 6


Whipping cream-1 (8 oz)
Garam masala couple pinch (Optional)
1/2 tsp chili powder
Salt to taste
oil to fry
Sugar 1/4 tsp


Method

In a wok add 2 tsp olive oil add the onions,garlic,ginger,cumin seeds,methi,tomato and coriander leaves,saute,cool it to room temperature then grind in a blender with the nuts to a smooth paste.

 In a non stick pan add 1/2 stick butter(healthier version using another couple teaspoons of olive oil) add the ground paste slow cook for 5-8 minutes add salt, more green chili  or chili powder for a more spicy gravy.

Add the corn and paneer cubes,sugar cook for another 10 minutes till nice and bubbly.

Finally add the heavy whipping cream and garnish!

Delicious Paneer Makhani with a twist!! 

 

Kesar Pista Kulfi

Kesar Pista Kulfi

Ingredients

Sweetened Condensed Milk- 14 oz
Heavy whipping Cream-16 oz
Evaporated Milk-12 oz
Cool whip Topping 12 oz(1.5 containers)
Saffron(kesar)-1 big pinch
2 hand full pistachios crushed
Sugar- 1 tsp

Method

Grind the sugar and saffron using a mortar and pestle.
Coarse grind the pistachios.
In a blender add the first four ingredients and blend to a smooth mixture now add the pistachios,sugar,saffron  mix together pour into individual Popsicle mold set it for about 4 -6 hours.Yummy delicious kulfi is ready to lick..smack!!! 

Mutton Garlic Pepper fry

Mutton Garlic Pepper Fry


Ingredients

Mutton boneless pieces- 3 pounds
Onions-2
1 Cinnamon stick
2 Cloves
Fennel whole -1/2 tsp
Tomato-1 diced

Garlic handful (chopped)
Curry leaves
Coriander leaves-1/4 bunch

Salt to taste
Turmeric powder-1/2 tsp
Red Chili -1 tsp
Pepper powder-2 tsp
Oil to fry


Method

In a non stick pan pour a 1/4 cup of oil add the fennel seeds,whole cinnamon stick and cloves wait to sputter and add the sliced onions fry till they turn golden brown now add the chopped garlic,curry leaves...fry till the aroma fills the room now add the curry powders turmeric,chili,pepper powder add some water fry till the raw smell goes now add the mutton pieces,diced tomato,salt to taste and saute in the masala for 15 minutes adding  some water will help the meat to be tender,cover and cook .Dry fry till all the water evaporates.

Add slit Green chili and a few more fresh curry leaves and Cilantro leaves for garnish!
Very tasty garlicky mutton fry is ready to devour!

Salmon Fried and Cooked in a tomato base "Fish Thokku"

Salmon Fried and cooked in a Tomato Gravy

Ingredients

Salmon - 2 pounds (Cubed)
Lime juice- 2 tsp
Chili powder-2 tsp
Salt to taste
Turmeric powder-1/2 tsp
Pepper powder-1/4 tsp

Oil to shallow fry

Masala for the tomato gravy 

Onions- 3
Ginger and Garlic paste- 1 tbs
Coriander powder-1 tsp
Chili -1 tsp

Tomatoes- 3
Canned Crushed Tomato- 1 ladle
Curry leaves
Cilantro leaves
Tamarind paste -1 tbs
Oil to fry
Salt to taste

Method

Step I

1. Wash and rinse fish with some turmeric,salt and vinegar.
2. Marinate with some chili powder,salt,lime juice,turmeric and pepper powders.
3. Shallow fry in oil on medium flame till nice and brown,drain on paper towel.

Step II

• In the same pan using the same oil(add a little more if required) add the sliced red onions and curry leaves,fry for a couple of minutes then add the ginger and garlic paste fry till the raw smell goes.
• Add the spice powders according to your taste.
• Then add the chopped tomatoes followed by the canned crushed tomatoes,tamarind paste and salt to taste .
• Fry till it all comes together till you see the oil separate on top, now add the chopped cilantro leaves and the fried fish pieces toss it in the saute and let it cook for few more minutes.
• Garnish with some fresh Cilantro leaves.

Can be served as a side with plain rice and sambar.

Optional

•  Chopped or slit Green chili can be added in the end!!

Shrimp and Cauliflower Masala

Shrimp and Cauliflower Masala

Ingredients

Oil to fry
Fennel seed-1/4 tsp
Onions-2 sliced
Tomatoes-3 chopped
Garlic -6 cloves crushed

Cauliflower 1 small head
Yellow peppers-1 diced
Cleaned and deveined Shrimp-1 pound

Masala Powders

Turmeric 1/4 tsp
Curry powder-1/2 tsp
Pepper powder-1/2
Kashmiri red chili powder-1 tsp

Chopped Cilantro leaves handful
Lime juice-1/4 tsp
Salt to taste

Method

In a frying pan add 3 tbs oil add the fennel seeds,sliced onions fry till the onions turn golden brown.
Add the crushed garlic followed by the  masala powders and a few teaspoons of water,fry for a couple minutes then add the diced tomatoes saute for a few more minutes until the raw smell disappears.

Now add the shrimp and the cauliflower enough salt cover with a lid and cook for 8-10 minutes,stir in the chopped peppers,few drops of lime juice and the chopped cilantro leaves.Cook for a couple of minutes turn off the heat .

Delicious shrimp and cauliflower masala is ready to be served with some Indian bread or Rice!

Optional 

Add chopped green chili for garnish!
Add some chili powder for a spicy touch!

Chettinad Chicken Fry with Fresh Coconut

Chettinad Chicken Fry with  Fresh Coconut 

INGREDIENTS

Chicken - 5 pounds with or without bones
Oil to fry
Salt to taste
Onions - 3 sliced lengthwise
Red chili- 2
Ginger and Garlic paste- 2 tbs
Turmeric powder-1/4 tsp
Green chili-2
Curry leaves few sprigs
Coriander leaves to garnish
Fresh coconut -2 tbs


Roast the following and dry grind 

Coriander seeds-2 tsp
Red Chili-3
Cumin seeds-1 tsp
Pepper powder-1 tsp
Fennel seeds- 1 tsp
Fenugreek -1/2 tsp

Grind the above into a fine powder.



Method

In a wok add enough oil fry the onions,red chili,curry leaves,add the ginger and garlic paste fry till u see the oil separate and the raw smell goes add the turmeric and the chettinad masala which was ground according to your spice level.

Fry for a couple more minutes,then add the chicken pieces to it and add salt to taste.Cook till the chicken is tender and the masala gets coated on each piece.Fry till all the liquid evaporates, now add the 2 tablespoons of fresh coconut,2 green chilis and a teaspoon of lemon juice.

Fry till it all comes together.Serve with some white rice!!Yummy Chicken Chettinad is ready to be served!