Hurried Spicy Potatoes

Hurried Spicy Potatoes

Spicy fried Potatoes for an quick afternoon meal

Ingredients

Potatoes-4
Onions 2 medium chopped
Tomatoes-1 diced
Curry leaves
Garlic cloves-4 crushed
Oil to fry
Fennel seeds-1/4 tsp
Mustard seeds few

Spice Powders

Turmeric powder pinch
Chili Powder-11/2 tsp (according to you taste)
Salt to taste

Directions

Boil potatoes with the skin on cool remove the skin and dice it
In a non stick pan add about 2 tbs oil add mustard ,fennel seeds wait for it to sputter,gently add the onions fry it till it gets golden brown.
Now add the crushed garlic,curry leaves,spice powders,tomatoes fry for a minute, then tip the boiled potatoes into the spice turn the heat and shake the potatoes around so the spice gets coated and roast it for 5 minutes till  a light brown coat covers each piece.

Voila a quick spicy recipe for an weekend meal with some Sambar and White Rice!!

Coconut Mango CheeseCake

Tropical Delight-Coconut Mango Cheesecake

Ingredients

For the crust you will need

Graham Cracker Crumbs-11/2 cups
Butter -5 tbs
Sugar-5 tsp
Sweetened Coconut flakes -1/2 cup


For the Filling you will need

Cream Cheese about -18 oz
3/4 Cup Mango Pulp
Coconut Cream-1/2 cup
2 Tsp Corn Starch
3/4 C or less Sugar
3 Eggs Beaten
Pinch of salt
Vanilla Essence-1/2 tsp



For the topping you will need

Heavy Whipping Cream-1 cup
3 tbs mango pulp
3 tbs coconut milk
3-4 tsp Confectioner's sugar(according to your taste)

or just plain old

Cool whip (store bought)

Final Touch

Slices of Mango
Toasted Coconut flakes 1/4 cup


Direction

Step 1

• Melt the Butter
• Powder the Graham Cracker

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

Step 2

• Bring the Cream Cheese to room temperature. 

In a mixing bowl add the cream cheese blend it well using a mixer,now add the mango pulp,corn starch,sugar,salt,vanilla essence blend it till smooth.Slowly add the beaten eggs and continue beating till it gets fluffy.Now add the coconut cream 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 of water into a glass pan.

Now bake for 60 minutes approximately or until the filling has set.

Allow it to cool, I refrigerated it overnight

Step 3

Toast the Coconut flakes on the stove top using a non stick pan making sure it does not burn.

Step 4 

In a mixing bowl add the whipping cream,sugar and beat it till it is nice and fluffy till soft peaks are formed
it takes about 7 minutes using a hand beater,add to it some mango pulp and coconut cream beat again.
Spread over the chilled cheesecake and top lavishly with toasted coconut flakes.

Coriander Chicken Curry

Coriander  Chicken Curry

Ingredients

Chicken 1 whole cut into bite size pieces
Red Onions - 2 minced fine
Ginger and Garlic minced - 2 tbs each
Coriander bunch - 3 whole/ cut the ends / trim the leaves / mince it fine
Green Chili - 6 de seeded and minced fine
Juice of 1 Lime
Salt to taste
Oil to fry

Whole Spice

2 Cinnamon Sticks
2 Cardamoms
2 Cloves
1 Bay Leaf
1/4 tsp Fennel seeds

1/2 Cup Fresh Coconut whizz with enough water to make a paste

• Rub the chicken with some turmeric and rinse well,keep it aside
• Heat oil in a large non stick pan  add the whole spices when it sputters add the onions fry it till transparent do not let it brown
• Add the minced chili ,ginger and garlic saute,add the minced coriander leaves fry it well
• Add the curry leaves,now add the chicken,salt to taste and cover cook for about 20 minutes till the chicken is cooked .You can add about a cup of water at this point. 
• Finally add the ground coconut paste stir and add enough water let it simmer for another 10 minutes
• Add the lime juice,check the spice level and salt!!

Serve with any Rice Pilaf ,Roti's or just Plain Rice!!

Recipe Courtesy - Hepsy Joel

Thanks to Hepsy for sharing this yummy family dish!

Perfect Munchkins

MUNCHKINS-Just Made Perfect

INGREDIENTS

All purpose flour-3 cups
Milk- 3/4 cup
Butter -1/2 stick
Sugar -1/2 cup
Castor Sugar for dusting
Yeast-1 tsp
Eggs-2
Pinch of Nutmeg
Pinch of salt
Oil to Deep fry

Method

• Measure the flour in a mixing bowl add a pinch of salt and nutmeg,keep it aside
• In a saucepan  measure out the milk add the butter to it bring it to boil,stir in the sugar.
• Completely cool it to room temperature add the measured teaspoon of yeast,give it a stir add in the beaten eggs.
• Now add the wet ingredients to the dry ingredients,with a wooden spatula mix the dough then transfer to a working surface and knead the dough till soft transfer back to the bowl, cover and set it aside for an hour.
• The dough should double. release any air puffed inside,make lime size rounds, deep fry them in oil till golden brown.

Finally dust some powdered sugar over some or eat some plain or dust some Cinnamon sugar powder to the rest.

Thanks to Nisa I saved a trip going to Dunkin Donuts this morning !!!


Recipe Courtesy: Nisahomey's "Cooking is Easy "

Birinji Rice or Buttered Rice Pilaf

Birinji Rice or Buttered Rice Pilaf

Ingredients


5 Cups Basmati Rice
71/2 cups of water (coconut milk/ water)
2 Medium Red Onions Sliced
3 Tbs Ginger and Garlic paste
6 Green Chilies (optional)
1 Tomato Diced
Handful Mint leaves chopped
1 Bunch Cilantro Leaves chopped

Oil to fry
Salt to taste

Whole Garam Masala

2 Cinnamon Sticks,2 cloves
2 Cardamom,1 star Anise,2 bay leaves kalpasi few 

1/2 stick Butter or 2 -3 tsp Ghee
1/4 cup thick Coconut Milk
Juice of 1 lime
1 Tsp Rose water

Kesari Color mixed with a few teaspoons of water (optional)

Method
Wash the rice and soak for 30 minutes,drain, keep it aside.

Take a pressure cooker pour about 1 small ladle of oil add the whole garam masala wait for it to sputter then add your sliced onions.

Fry the onions till they brown now add the green chili,ginger and garlic paste and fry till the oil separates you can add a few teaspoons of water to cook the ginger and garlic paste.

Now add the tomatoes, followed by the chopped leaves,coconut milk,rosewater and juice of 1 lime and the measured water,add salt wait for the liquid to come to a boil now add the rice.

Check for Salt

Cover the pressure pan or cooker wait for the stream to escape, simmer the pan for exactly 7 minutes.

Cook on low flame,turn off the stove wait for 10 minutes to open.Finally drizzle some kesari food coloring this is totally optional.

Add the melted ghee.

Quick and easy birinji rice is ready to be served along with any curry of your choice!  

Chicken and Vegetable Curry

Chicken and Vegetable Curry

Ingredients

Chicken -1 whole cut into 22 pieces
Carrots-2 Diced
Potatoes-2 Cubed
Zucchini-1 Cubed
Turnips-1 Cubed
Green Beans-1 handful trimmed and cut into 1/2 " pieces

Onions-1 minced
Garlic-4 cloves crushed
Ginger-1" minced
Green Chili-1(optional)
Tomato-1 chopped
Curry Leaves-few
Cilantro for garnish

Whole Spices

Cinnamon-1
Cloves-2
Cardamom-2
Star Anise-1
Bay leaves-2
Fennel-1/4 tsp

Oil
Salt to taste

Curry powders

Turmeric Powder-1/4 tsp
Cumin Powder-1/2 tsp
Chili Powder-1 tsp(depending on your spice level)
Meat Masala-1 tsp

Coconut Powder- 4 tbs mixed with 1 cup of water

Directions

Chop and /or  dice all the vegetables

Wash the chicken marinate with some turmeric powder and salt,keep it aside

 Heat a wide pan, add 2-3 tbs oil add the whole spices wait for it to sputter then add the onions followed by the curry leaves,ginger,garlic and chili,saute for a couple of minutes making sure it does not burn.

Now add the curry powders with 2 -3 tablespoons of water fry till oil separates.

Add the marinated chicken,tomatoes salt to taste and cover with a tight lid steam cook for 20 minutes.

Add the cut vegetables,see if there is enough water from the chicken if not pour about 1/2 cup of water,cover - cook till done another 20 minutes approximately.

Check for spice level,salt and add the coconut milk simmer for another 5 minutes.

Very tasty Chicken Curry with Vegetables  is ready.

Kid's will enjoy this one pot dish serve with some Rice Pilaf or just over plain hot Rice.

Dosa Batter

Dosa Batter

Ingredients

2 cups Ponni Boiled Rice
1 cup Idly Rice
1 cup Sona Masoori Rice
1 Cup Urid Dhall
2 tsp Fenugreek seed
2 tsp Channa Dhall

Method

Wash,rinse and soak the above mentioned ingredients for 6-8 hours.
Drain the water.
Using a wet grinder or a blender grind the soaked rice,dhall.
You can grind in  2 batches if needed by adding enough water in between to make a smooth batter.
Remove the batter from the grinder into a air tight container, add enough water,salt  and mix.
Let it ferment overnight .

Makes crisp dosa's to be relished with some yummy chutney,sambar and podi.