Tender coconut pudding

 

Ingredients :

1. Agar agar stripes – 25 gms
2. Milk – 1  1/4 cup
3. Sugar – 6 tbsp
4. Condensed milk – 2 tbsp
5. Tender coconut water -1 cup
6. Tender coconut pulp – 1 cup
7. Water –  1/2 cup

Method:

1. Boil agar agar stripes and water in a pan.
2. After the agar gets dissolved add sugar and condensed milk.
3. Then add milk, boil it for 2 min
4. Off the flame and add tender coconut water and pulp
5. Mix well until well combined.
6. Pour the mixture in to a bowl and chill in refrigerator for 1 hr.
7. Enjoy the refreshing pudding with a smile.

Note:

• If you want to demould the pudding you can.
• Don’t add any syrup to it to have more flavour, it will destroy the unique of coconut.
• If you want your pudding to be little runny add more milk to it

Roasted gram dhal balls

Ingredients :

1. Roasted gram dhal – 2 cups
2. Sugar –  1 cup
3. Ghee – 1/2 cup

Method :

1. Grind the dhal and sugar in a blender to a fine powder.
2. Heat the ghee in a pan
3. After it gets heated add to the powder mixture.
4. Make the balls immediately when the dough is hot.

Note:

1. The ghee should be really hot.
2. You can use pistachios with it and grind well.
3. Can give to babies after 1 year
4. If you can’t make the balks with the above mentioned ghee add little more.

Pistachios biscotti

Ingredients :

1. All purpose flour – 1 1/2 cup
2. Sugar –  1/2 cup
3. Chopped roasted pistachios – 3/4 cup
4. Baking powder – 1/2 tsp
5. Salt a pinch
6. Vanilla extract – 1 tsp
7. Orange zest – 2 tbsp
8. Eggs – 2
9. Melted butter – 4 tbsp

Method :

1. Mix the dry ingredients in one bowl and wet ingredients in another bowl
2. Add the wet ingredients to the dry ingredients, make them as a dough
3. Shape the dough into two logs of 7 *2 inch
4. Transfer them in to baking tray with a parchment paper(spread)
5. Bake them in a pre heated oven 180C for 20 min
6. Take them out cut it into thins ( 1 inch)with a serrated knife.
7. Bake them for 10 min.
8. Flip them then bake for another 10 min until the biscotti gets hard.
9. Transfer into a wire rack and cool down.
10. Have these crunchy biscotti with coffee or tea.

Cooking session

Dates and honey icecream

Ingredients

1. Egg yolks – 3
2. Whipping cream -200 ml
3. Sugar – 2 tsp
4. Honey – 1/4 cup
5. Dates – 10
6. Vanilla extract – 1 tbsp

Method

1. Soak the dates(pitted) in hot water
2. In Bain Marie method add the egg yolks and sugar and stir continuesly until they are creamy and pale.
3. Set aside until it gets cool down
4. Whip the whipping cream until stiff peaks.
5. In the egg mixture add the honey,dates and fold the whipped cream slowly.
6.  Fold them until they are well combined.
7. Pour it into an airtight container and keep in the freezer for 6 hr or overnight.
8. Thaw the ice-cream for 10 min before serving.
9. Scoop the ice-cream and serve them with chopped pistachios.

Chicken roast with butter

Ingredients :
For marination:

1.Chicken – 500 gms
2.Chili powder – 2 tbsp
3.Turmeric powder – 1 tsp
4.Yogurt – 3 tbsp
5.Salt to taste

To grind:
1.Onion –  3 large
2.Ginger garlic paste – 1 tbsp
3.Dry red chili – 5

For the gravy :
1.Marinated chicken
2.Grounded paste
3.Tomato sauce – 2 tbsp
4.Coconut oil – 2 tbsp
5.Kasoori methi – 1 tbsp crushed
6.Salt
7.Butter – 1 tbsp

Method :
1.Marinate the chicken with above mentioned marination ingredients.
2.Refrigerate for 1 hour.
3.In the blender mix the ingredients mentioned for grind,blend them smoothly into a paste.
4.In a non stick pan add oil and add the grounded paste,sauté them for 3 min until the raw smell goes.
5.Add the marinated chicken ,salt and cook under the low flame for 5 min.
6.Add little water and keep the flame on low ,cook for 10 min until the chicken is done.
7.Add tomato sauce and kasoori methi,cook for 2 min.
8.Add butter and sauté at medium heat until the water completely goes.
9.Garnish with lemon slices and eat with rotis and rice.

CWN

Paneer tikka in the pan

Ingredients :

1.Paneer – 1 block(cut into cubes)
2.Thick curd – 4 tbsp
3.Chili powder – 1 1/2 tbsp
4.Turmeric powder – 1 tsp
5.Fennel seed powder – 1 tbsp
6.CCC powder – 1/2 tsp
7.Ginger garlic paste – 1 tbsp
8.Salt to taste
9.Kasoori methi leaves (dried) – 2 tbsp crushed
10.Oil for shallow fry
11.Red colour – a pinch
12.Lemon – juice of half lemon

Method:
1.Mix the above ingredients in a bowl except oil and paneer.
2.Marinate the paneer with the paste for minimum 2 hours.
3.In a non stick pan add oil and fry the paneer in low flame.
4.Fry them until the colour changes.

Note:
1.You can also add onion and capsicum into the marination.
2.CCC powder – cinnamon,cardamom and cloves (coarsely grounded)

CWN

No bake lemon cheese cake

Ingredients
Base:
1.Digestive biscuits or ginger biscuits – 15(powdered coarsely)
2.Melted butter – 3-4 tbsp

For the filling
1.Cream cheese – 250 gms
2.Whipped cream – 1 cup
3.Powdered sugar – 4 tbsp
4.Lemon juice – 1/2 lemon
5.Lemon zest  – 1 tbsp

For the jelly layer
1.Agar agar powder – 1 tbsp
2.Lemon juice – 2 tbsp
3.Lemon zest – 1 tsp
4.Sugar – 5 tbsp
5.Water- 1/2 cup

Method:

1.In a bowl mix the biscuit mixture and butter.
2.Add the mixture into the spring form pan or pie dish and press them down with spoon.
3.Refrigerate for 15 min in the freezer
4.In another bowl mix all the ingredients mentioned for the filling.
5.Pour the mixture above the base mixture and refrigerate it.
6.In a pan add sugar,agar agar powder and water.
7.When the mixture gets slightly thick add lemon juice and zest.
8.Pour it over the cheese mixture.
9.Refrigerate for 1 hour.
10.Serve them cold and enjoy the creamy dessert.

CWN

Mushroom quiche

Ingredients :
For the pastry:
1.Plain flour – 1 cup
2.Wheat  flour – 1/2 cup
3.Unsalted butter – 1/2 cup (chilled and cubed)
4.Salt
5.Cold water optional

For the filling:
1.Onion -1 (finely chopped)
2.Capsicum -1 (finely chopped)
3.Carrot – 1 (finely chopped)
4.Green peas (frozen) – 1 cup
5.White button mushrooms – 5 chopped
6.Garlic – 3 cloves (finely chopped)
7.Black pepper powder – 2 tbsp
8.Salt
9.Parsley(herb) – 1 tsp
10.Oil -2 tbsp

11.Cream- 1/2 cup
12.Milk – 1/2 cup
13.Egg – 1
14.Shredded cheese – 1 cup

Method:
1.Preheat the oven for 200C
2.Mix the flour,salt,egg and butter and make them as crumbs.
3.Add little water and make as dough.
4.Roll the dough and press them in a 8 inch round deep pan.
5.Cover it with cling wrap and refrigerate for 15 min.
6.Heat a pan with oil add onion,garlic
,Capsicum, carrot and green peas.
7.Sauté for 2 min or until the raw smell goes out.
8.Add the mushroom,salt and
pepper,mix well
9.Keep aside till the mixture is completely cool down.
10.In a bowl mix cream,egg,milk and cheese.
11.Take out the pan with the dough and add the mushroom filling and add the milk mixture.
12.Topped up with parsley dusted (as garnishing).
13.Bake them for 30-35 min.
14.Serve them hot.

Whipped cream

Ingredients :

1. Whipping cream – 1 cup
2. Powdered sugar -2 tbsp
3. Vanilla extract – 1 tsp

Method:

1. Chill the whisk and the bowl to be whisked for 1/2 hour in freezer.
2. Add the whipping cream (cold),sugar and vanilla extract.
3. Whisk first at low speed and then at high speed.
4. Stop the whisking process when the cream reaches hard peaks.
5. Do not over beat it.