Coconut Mango Mousse

     Mango itself is a rich flavorful fruit and if it pairs with coconut?, the taste and texture in this light and fluffy desert is incomparable. A great buy yet light treat after a heavy feast. Do try it and you would love the texture and richness of the combination.

INGREDIENTS:

Mango Puree      - 21/4 Cups

Water                  - 1/2 Cup

Agar Agar           - 8 grams/ 3 Tblsp 

Sugar                  - 4 Tblsp 

Coconut Cream  -1 Cup

Coconut Flakes   - 3 Tblsp (sweetened)

METHOD:

   Place a medium sized bowl inside the freezer. 

Heat the water in a pan, bring it to a boil and add the agar agar. Keep stirring until it completely dissolves.

Add the sugar to this agar solution and switch off the stove when it is dissolved.

Mix this to the mango puree and blend well.

Take out the bowl from the freezer and pour the coconut cream into it. Using a whisk beat the coconut cream until smooth and frothy about five minutes.

Then fold this into the mango puree until no white streaks are seen.

Pour into serving glasses or bowls and refrigerate until set, atleast four hours.

Set the oven at broil on low and toast the coconut flakes until light brown.

Garnish the mousse with the coconut flakes and serve chilled.

Spinach Olive Frittata

Frittata is an Italian Egg Omlette made out of eggs with different combinations of vegatables and or meat. Sometimes it is even made out of pastas. Its an easy way to sneak the vegetables for your picky kids. Frittatas are slow cooked over the stove and can be broiled or baked. They are an easy breakfast or brunch for a weekend morning, complete and fulfilling. 

You can use fat free version of dairy to keep your calories down too.

INGREDIENTS:

Large Eggs             - 8

Chopped Spinach   - 2 Cups

Onion Red/White     - 1

Black Olives             - 20 no

Jalapeños Chopped - 1 Tblsp 

Sun Dried Tomatoes - 1 Tblsp 

Mozzarella Cheese    - 1/2 Cup

Parmesan Cheese     - 1/4 Cup

Milk Regular/Fat free  - 4 Tblsp 

Olive Oil                      - 2 Tblsp 

Pepper Powder           - To taste

Salt                              - To Taste

METHOD :

              Pre heat oven to 400 degrees Farenheit.

Chop all the vegetables and keep them ready.

Break the eggs into a mixing bowl, whisk together with milk, parmesan and the sundried tomatoes, add enough salt and pepper and keep aside.

Heat an iron  skillet or oven proof pan over the stove at medium heat. Add olive oil and fry the onions. When they turn translucent add the spinach and fry for 2 mins until it starts wilting. Then add the chopped jalapeños and olives. Fry for a min. Reduce the flame,spread the vegetables over the pan and pour the beaten egg mixture. Sprinkle the mozzarella cheese over this. Cook over the stove until the egg settles down a little bit and then transfer the pan to the oven.

Bake for about 15 to 18 mins until the frittata is puffy and golden or toothpick inserted comes out clean.

Remove from the oven and let it cool for five minutes in the counter. Slice and serve. 

Avacado Rose Shake

  I have never used or tasted Avacado in drinks before. I have heard of so many recipes using them but stll skeptical because of my fisrt " encounter " with this  green fruit ( thats a story for later).

     Finally I had to use this fruit because I can't store it anymore. Brainstorming ended up here. Palm and basil seeds in the recipe are optional and the drink tates great even without them. 

INGREDIENTS:

Avacado          - 1

Milk                  - 11/4 Cup

Heavy Cream   - 2 Tblsp 

Sugar               - 2 Tblsp 

Rose Syrup       - 2 Tblsp 

Sugar                - 1 Tblsp 

Palm Seeds       - 2 Tblsp/ Optional 

Basil Seeds        - 1 Tsp / Optional 

METHOD :

   Soak the basil seeds in 2 tablespoons of water.

Chop the palm seeds into small pieces.

Deseed and remove the akin from avacado and cut into small pieces. Blend them with sugar and milk until smooth. Add the rose syrup, stir and add the heavy cream and beat until frothy.

Pour into serving glasses and mix in the chopped palm seeds and basil seeds.

Its really healthy to have for iftar, breakfast or anytime you like.

Feel free to subtitute the heavy cream with fatfree icecream and two percent milk and honey for a healthy option.

Mango Key Lime Cheesecake

  This Mango Key Lime cheesecake is inspired by the Cheesecake Factory cake. The crust they call it a macaron vanilla crust but believe me this crust gives an extra punch with the ginger flavor. The two layers of the cheese cake take you on an exotic trip to the tropics. You can use regular or key limes but I recommend the key limes because they add this added flavor.

 The cheesecake tastes nothing less even without the mango coulis but not to deny adds the extra color and taste to the cake. 

INGREDIENTS :

Ginger Snap Cookies         - 11/4Cup

Melted Butter                     - 3 + 1 Tblsp 

Sweetened Coconut          - 11/4 Cup

Softened Cream Cheese    - 16 ounces 

Eggs                                  - 2

Key Lime/LimeJuice           - 2 Tblsp 

Key Lime/Lime Zest            - 1 Tblsp 

Mango Purée                      - 1/4 Cup

Sweetened Condensed Milk/

     10 ounce                        - 1 Tin 

Mango Coulis:

Mango Purée                       - 2 Cups 

Sugar                                   - 4 Tsp

METHOD :

      Preheat oven to 325 degrees. Grease a 9" springform pan. 

     Break the ginger snap cookies into a coarse powder and add 3 tablespoons of melted butter to it. Press this mixture into the prepared springform pan and bake for about 8 mins.

  Once done remove from oven. To the sweetened coconut flakes add the other tablespoon of butter and make a layer over the cookie crust and bake again for about 4 mins or slightly browned take care not to burn them. If you are not sure keep the timer for 2 mins and increase from there.

Set aside to cool. Bring down theoven  temperature to 300 degrees farenheit.

Beat the softened cream cheese in a mixing bowl. Add the condensed milk to this at medium high speed. Do not pause the blender. Scrap down the sides as needed.

Then add the eggs one by one waiting to get the first one well blended to the mixture. Once it gets completelymixed evenly divide half the batter to another bowl. To this add the lime juice and lime zest and blend well and pour over the prepared pan. Even out the surface.

 Add about the 1/4 cup mango pulp to the remaining half and mix thoroughly and pour this over the lime flavored mix. Even out the surface and bake this for about 45 mins. If you press with your finger the surface should spring back to normal. You can now switch off the oven and leave this cake inside a slightly open oven for another 10 to15 mins and then let it cool completely. 

Refrigerate overnight in the fridge for better results.

Prepare the mango coulis by blending together the 2 cups of mango puree with a traspoon of sugar. You can add more sugar if you like.

Pour over the cheesecake before serving.

This garnish is completely optional.

Mango Lassi

  Most of you might like mango lassi. It's mostly served with meals but would make it really heavy. So having it with brunch or lunch without desert makes it fulfilling and complete. You can make it with mango and yogurt with the main ingredients but can make changes according to your taste. But because the flavors are so overpowering even the changes will not alter the taste. Here is my version. This picture shows Lassi with the frittata made for brunch.

INGREDIENTS:

Mango Pulp           - 2 Cups

Full Fat Yogurt        - 2 Cups

Fresh Cream          - 4 Tblsp

Sugar/Honey          - 2 Tblsp (optional)

Vanilla Ice Cream    - 2 Scoops (Optional)

Cardamom Powder - 1/8Tsp

Chopped Pistachios- 1 Tblsp 

METHOD :

   Blend together the mango pulp, yogurt and ice cream if using them along with sugar or honey ( completely optional depending on your sweet requiremen) until well blended. Then add the cream and give a quick whip. 

  Transfer to tall serving glasses,sprinkle the cardamom powder and garnish with the chopped pistachios.

 Mango Lassi is ready to be served.

Mom's Mutton Roast

Each and every recipe/dish our mom makes for us is very special, and out of those there are some that are especially so. This mutton roast is one of those recipes from my mom and it is very close to our hearts because all of her kids, grandkids and daughter and son-in-laws love it. I'm so happy to share such a mouthwatering and easy to make recipe here. The actual recipe calls for whole spices that are dry roasted over medium heat and powdered along with ginger and garlic, but I made it with powdered spices available to make the process simple.

INGREDIENTS :

Mutton/Goat Meat   - 1 lb

Onion (Medium)       - 2

Shallots                   - A handful

Tomato (Small)         - 1 (Optional)

Ginger Garlic Paste  - 1 Tblsp

Cinnamon                - 1" piece

Cardamom               - 2

Cloves                      - 2

Turmeric Powder      - 1/4 Tsp

Red Chilly Powder    - 2 Tsp

Coriander Powder    - 1 Tsp

Jeera Powder           - 1/4 Tsp

Fennel Powder         - 3/4 Tsp

Pepper Powder        - 1/2 Tsp

Garam Masala Powder - 1/2 Tsp

Coconut oil               - 4 Tblsp

Salt                           - To taste

METHOD :

   Clean and  cut the meat into medium size cubes. Use either boneless or bonein or a mix of both. But boneless is highly recommended.

 In a pan, dry roast all the spice powders until the flavors come out, then keep the pan aside. Make sure they don't burn or else that burnt smell will spoil the dish.

 Thinly slice the onions, tomatoes and green chillies. If you prefer a real dry roast, leave out the tomato.

Thinly slice the shallots and keep aside.

In a pressure pan add two tablespoons of coconut oil (this is prefered buy any oil can be used) and fry the cinnamon, cardamom and cloves. When they start to give an aroma, add the onions and fry them until golden brown. Now add the ginger garlic paste and fry until the raw smell is gone.

Then add the meat and fry for 2 mins followed by the dry roasted spice powders. Add a tsp of salt at this point.

Add the tomatoes if you are using them and give it a good stir. Add not more than two tablespoon of water, close the pan and wait for steam to come out. Now put on the whistle and cook the meat until its 3/4 th done.

Switch off the stove, open the lid and add the sliced shallots at this point along with a tablespoon of oil, close the lid and cook on medium flame for about 5 mins.

When pressure subsides, open the lid. Now adjust the salt, add the remaining one tablespoon of oil, then let the liquid evaporate completely and fry the dish until it's dry and comes together.

This mutton roast is definitely a side dish to die for, and goes well with nearly everything. 

  

Chicken Chilly Dosa

 Dosas are a regular in many of our breakfast or dinner tables. Sometimes the kids might not want to have the same or you might want to break the routine. Then you should try this chicken chilly dosa. If you are a vegetarian try it with tofu or paneer or just the veggies. It can be eaten with or without any side dish.

INGREDIENTS :

Dosa Batter         - 1Cup 

Tomato Ketchup  - 2 Tblsp

Soy Sauce           - 2 Tsp

Red Chilly Flakes - 1/2 Tsp

Cheese Shredded - 2 Tblsp (optional)

Spring Onion       - 3 Tblsp

Coriander Leaves - 3 Tblsp

Olives Chopped  - 2 Tblsp (optional)

Chicken Breast   - 1 Big Piece

Turmeric Powder - 1/2 Tsp

Red Chilly Powder - 2 Tsp

Ginger Garlic         - 1 Tsp

Salt                       - To taste

Oil                         - 1/4 Cup

METHOD :

   Clean and cut chicken into small chunks. Marinate with ginger garlic paste, turmeric powder, red chilly powder and salt. In a pan under medium high heat add two teaspoons of oil and fry them until its no longer pink in the center.

 Keep aside. 

This dish can be made with left over fried or baked chicken too. Job made easy.

 Chop the spring onions and olives. Mix together ketchup and soy sauce.

 In a Dosa tava spread thin dosa, sprinkle oil all over, keep the flame medium low. Brush the ketchup soy sauce mix allover the  dosa.Then sprinkle the chopped veggies, prepared chicken, cheese and the chilly flakes. Sprinkle some oil over. Let the dosa cook until crisp and when done roll over and transfer to the plate. Your chicken chilly dosa is ready.

 Serve with your favorite chutney or just plain. Tastes super good.