PANEER GINGER CURD

This simple curd flavoured with fried ginger that goes well with almost all rice dishes except with chinese versions.Its damn easy to make as well.You may add chopped cucumber or tomatoes to the curd before pouring the seasoning over.I added some cubed and

seasoned lightly fried paneer to make it even more delectable!!

INGREDIENTS:-
1)Curd--1 cup
2)Pinch of sugar, enough salt

3)Chopped ginger--3 tbsp
4)Sliced shallots--4

5)Mustard seeds--1 tsp
6)Urad dal or uzhunnu parippu--1/2 tsp
7)Split red chillies--3
8)Sliced green chillies--2
9)Curryleaves--2 sprigs

10)Very small cubes of paneer seasoned with some red chilli powder and salt--1/2 cup
11)Coconut oil or any other refined oil--2 tblsp

METHOD:-
Take 1 cup of thick yoghurt and beat it well using a fork till smooth.. (Do not use a blender for beating it lest it would turn out to watery!).Add salt and a pinch of sugar.. Keep it aside.Heat a little oil in a non stick fry pan and lightly fry the paneer..Remove from oil and drain it on a kitchen paper..Mix it into the curd...Pour the remaining oil into the fry pan and splutter the mustard seeds followed by dal, red chillies, curry leaves, shallots and ginger till the ginger and shallots are brown in colour...Transfer the paneer-curd into a serving bowl and pour the ginger seasoning over it.. Mix it in only when the food is about to be served.Yummy Paneer ginger curd is ready!!

NUTTY MOSS DESSERT

This is an old favorite of the family..A recipe that belongs to mom's generation..Its very easy to whip up and makes wonderful dessert for a dinner party..You may serve it with chocolate sauce in addition to crushed nut butterscotch..Personally I prefer to have it plain , with a light sprinkling of crushed caramalized nuts.

INGREDIENTS:-

1)Nestle condensed milk--1 tin

2)PlainMilk--3 tins

3)China grass(Agar Agar) --12 gms

4 )Water--1 1/2 cups

5)Cashewnuts -- 3/4 cup

6) Vanilla essence --2 drops

7)Cocoa--2 tablespoons

8)cashewnuts--1/4 cup for caramalizing

9)sugar--6 heaped tablespoons

10)butter--1 tsp

11) sugar to caramalize--1/4 cup

METHOD:-

Soak nuts in 1 tin of milk.. After 1 hour grind it well or coarsely.Soak china grass in water for 30 mnts..Gently heat it over low flame till it is completely dissolved..(sometimes a little may remain undissolved.. don't worry)..Meanwhile,mix condensed milk, sugar and the remaining 2 tins of milk, and bring to a boil stirring well.. Reduce flame and add the dissolved china grass .. Mix well.. Take it off the fire and strain it.. Add the cashew nut paste and 2 drops of vanilla and mix very well.. Divide it into two portions.. From one portion take out a little, in a small bowl , and stir in cocoa .Pour it back into the same portion. Stir well again.... Now take a clear glass dish, pour half of the brown mixture.. Let it set slightly in the fridge.. Will take only a few minutes.. Take it out and pour half of the white mixture over the brown layer... Repeat the process... The top layer should be white..(In the picture I have used three layers.. Top layer is light green in colour..)..Let set slightly before pouring each layer.. Decorate with a few whole nuts covered with caramel and cherries..Chill it well..Serve in slices,sprinkled with crushed nut butter scotch .

FOR THE NUT BUTTER SCOTCH:-

Caramalize the sugar with butter in a heavy bottomed pan till browm.. Add the broken cashew nuts..Stir well for a few seconds and pour it into a greased dish and spread it out to cool down ..Crush it coarsely.. Keep it in an air tight container.

After adding the china grass even if you don't refrigerate the mixture it will start to set as it cools down... In case it happens,to melt it warm it gently over a low flame, stirring all the time.

COFFEE TEMPTATION

DEDICATING THIS "COFFEE TEMPTATION RECIPE" TO ALL COFFEE ADDICTS LIKE ME!!!ITS REALLY LIGHT TEXTURED N YUMMY ...THE GREAT COFFEE AROMA WILL LINGER IN YOUR THOUGHTS AND TASTE BUDS THAT YOU WILL BE TEMPTED TO REACH OUT FOR ANOTHER PIECE!!

INGREDIENTS:-

Nescafe--3 tsps

Hot milk-2 tsp

Milk at room temperature-1/3 cup

Vanilla essence-2 tsps

Butter softened--125 gms

eggs--2

Sugar-3/4 cup powdered

Self raising flour-1 cup

Corn flour or Vanilla custard powder-1/4 cup

FOR THE COFFEE FROST:-

Icing sugar or finely powdered and sifted sugar-1 1/2 cups

Nescafe-1 tsp

Butter softened-1 tblsp

Vanilla essence-1/2 tsp

Boiling milk--2 tblsps approximately.

METHOD:-

Dissolve Nescafe in hot milk..Now mix all the ingredients for the cake together and beat at at medium speed for 3 mnts, or until the batter turns pale n smooth..Do not over beat..( Since I used 1 and a half measurement today,in the picture you can see 3 eggs..and I poured a little amount of batter into a smaller baking tin, as well)... Pour into a greased ring mould...Bake in a preheated moderate oven for almost 35 mnts or until the cake is springy to touch when touched....Remove from the oven ..Let cool down for 10 mnts..Turn out onto a cake stand.

Now make the coffee frost, by mixing all the ingredients for the frosting and beat well to obtain a smooth frosting.. Do not use too much liquid...Pour it immedieately over the cake while it's still warm..Let the frosting drip down or cover it completely....Slice into rounds when cool..Dust with icing sugar.

COFFEE BUTTERSCOTCH SOUFFLE

INGREDIENTS:-

Milk--2 cups
Condensed milk--1 tin
Nescafe-3 tsps heaped+1 tbsp hot Water
Gelatin--3 tbsps+4 tbsp water
Eggs --4 -separated
Cream(I used 1 tetra pack of PUCK thick cream).


FOR THE NUT BUTTERSCOTCH:-

Cashew nuts--3/4 cup
Granulated sugar--3 tbsps
Butter --1tsp



METHOD:-

Soak gelatin in water in a microwave proof bowl..Keep aside for a few minutes.Separate the egg yolks from whites..Mix together milk, condensed milk and lightly beaten egg yolks...Strain the liquid and slightly thicken over slow fire.. Add the coffee solution and mix well.. Melt the soaked gelatin by heating in a microwave for 20 secs:at high power. Add this to the custard. Let set in the fridge till slightly set.. Beat the egg whites well, add 2 tsps of granulated sugar and beat again till stiff and glossy.. Fold it into the slightly set custard along with the cream.... Let set in the fridge again after covering the pudding dish with cling film.

For neatly shaped souffles, let set in small jelly moulds.

Caramalize sugar in a frying pan till brown.. Add butter, cashew nuts and stir well for one minute.. Transfer to a greased plate and let set.. Crush coarsely and use this to decorate the souffle.

May use with butterscotch, coffee or chocolate sauce for added flavor!! In the picture given at the top I have used coffee sauce.

PORK FRY

This Pork Fry is really yummy!!..And its very easy to make as well..It has become my family's favorite now!I don't use a pressure cooker for cooking the meat, since the meat absorbs all the flavor only if allowed to cook slowly in a regular vessel.It may take quite some time!!(But the result will be worthwhile!!)I used a heavy nonstick pan for the purpose.

Pork cubed-1 1/2 kgs..( Do not throw away all the pork fat!! This is what gives exceptional flavor to the dish!! However,if you are too health conscious you may omit some of it.)

cloves--4
cinnamon--1 inch piece


button onions sliced- 1 heaped cup
onions sliced-2 cups
split green chillies -4
ginger paste --2 tbsps heaped
garlic paste -2 tbsps heaped


coriander powder--2 tbsp
chilly powder--1tbsp
turmeric powder--1/4 tsp

salt,
vinegar--3tbsp
oil-1/2 cup
curry leaves--few sprigs


METHOD:-

Heat oil in a frying pan and put the spices . Add the ginger garlic paste and fry till light brown and the raw smell disappears..Now add the sliced green chillies, button onions, and onions.Fry them well .Sprinkle the coriander powder, chilly powder, turmeric powder and salt.. Fry well till a nice aroma comes.Add the pork cubes, vinegar , and curry leaves,and fry the pork for ten minutes..Now add 1/4 cup water,cover the frying pan with the lid and cook on slow fire till the meat is well cooked and the gravy is dry.Remove the lid and fry on slow flame till the oil separates.Stir fry for some time in the same oil, till it reaches the the consistency you prefer.

FROSTED COCONUT CRUNCHIES

This is very easy to make and comes out crisp and crunchy after baking.. A vanilla-coconut glaze is used to ice the crunchies..


INGREDIENTS:-



Grated coconut-1/2 cup

Lightly crushed cornflakes-2 cups

Plain flour-2 cups

Baking powder-1 tsp

Powdered sugar-1 cup

Softened unsalted butter-1 cup /8 oz

Vanilla essence-1 tsp

Coconut essence(optional)-1/2 tsp


METHOD:-

Lightly cream butter using an electric beater.Mix with all the other ingredients and press the dough well into a baking tray.Bake in a preheated moderate oven, for about 40 minutes or till the top is medium brown.Remove from the oven.Let it cool slightly and mark into squares.

Meanwhile prepare a Vanilla Coconut Glaze using:-

2 cups icing sugar

1 tbsp soft butter

1/2 tsp vanilla essence

1/2 tsp coconut essence

and a few table spoons of boiling water.


METHOD:-Beat all the ingredients well to obtain a smooth glaze and spread it immediately over the warm crunch.. Let it cool down completely before breaking apart the crunchies.