Tuesday, August 13, 2013

No Bake Mango Cheesecake

250 grams cream cheese
170 grams cream
1/2 cup powdered sugar
3/4 cup mango puree
1 1/2 tablespoon gelatin
1/4 cup hot water
10-12 digestive biscuits
1/4 cup melted unsalted butter
  • Crush the biscuits in food processor until well powdered.
  • Add the melted butter to the powdered biscuits and whiz in the processor until well combined.
  • Line an eight inch pan with aluminum foil and spread the biscuit mixture evenly in a layer on it. Press firmly to make an even layer. Keep this in the refrigerator to set.
  • In the meantime, make the rest of the cheesecake. Mix well the cream, cheese and sugar in a bowl.
  • Mix gelatin in the hot water. Stir well until the gelatin dissolves completely. Add this to the mango puree and mix well.
  • Add half of the mango puree into the cream and cheese mixture. Mix well.
  • Take the pan from the refrigerator and pour the cream mix on top of the biscuit layer. Return this back to the refrigerator. Refrigerate until the cheese layer is fully set.
  • Once the cheese layer is fully set, pour the remaining mango puree on top of the set cheese layer. Refrigerate again until the mango puree layer is also fully set, preferably refrigerate it overnight.
  • Enjoy yummy mango cheesecake the next day.

Thursday, August 08, 2013

Roasted Yam

250 grams yam/chena
10 shallots
1/4 teaspoon turmeric powder
2 teaspoons Kashmiri chilli powder
1 teaspoon lime juice
coconut oil
  • Peel the yam and slice into thin squares.
  • Grind the shallots with chili powder, turmeric powder and salt into a fine paste.
  • Marinate the yam pieces with this paste and keep aside for half an hour.
  • Heat a non-stick pan. Drizzle some coconut oil on the pan and shallow fry the marinated yam pieces on a medium low flame. Turn over at regular intervals and roast until the yam pieces are cooked and gets roasted on both the sides. Drizzle more coconut oil if required.
  • Once roasted remove from the pan and sprinkle the lime juice over the yam pieces. Serve hot.

Thursday, August 01, 2013

Chemmeen Kurukki Varattiyathu

For Marination
1kg prawns, cleaned, deveined
1 ¼ tablespoon red chili powder
3 tablespoon coriander powder
1 tablespoon lemon juice
Salt as required

For The Gravy
6 medium onions thinly sliced
2” ginger, crushed
5-6 cloves garlic,crushed
2 sprigs curry leaves
2-3 green chilies,chopped
4-5 shallots,thinly sliced
1 tablespoon pepper powder
1/4 teaspoon turmeric powder
2-3 tablespoon chicken masala powder
3 medium tomatoes,chopped
2-3 tablespoon coconut oil
¼ cup water
Salt to taste
Coriander chopped for garnishing

For Marination
Fry chillipowder and coriander powder in a non stick pan without adding oil on low flame.
Marinate the prawns with the above mixture along with lemon juice and salt.
Refrigerate for 1-2 hours.

For The Gravy  

  • Heat oil in a heavy bottomed pan and sauté onions until dark brown.
  • Add ginger, garlic, curry leaves, shallots,green chilies and fry for 3-4 minutes.
  • Add chicken masala, pepper powder,turmeric powder and sauté for a minute.
  • Reduce the flame and add chopped tomatoes.
  • Cover and cook for 3-4 minutes until the tomatoes are mashed.
  •  Add the marinated prawns along with required salt and water.
  • Cook for 35-40 minutes on very low flame until the gravy thickens. Stir
  • In between.
  • Garnish with chopped coriander on top.
  • Serve hot with plain rice.