Mango Cheesecake - No Bake Dessert #Choctoberfest

Eating the King of Fruits on its own needs no explanation and there  recipes that can  lift the  delightful King of fruits  to an all new high. This no-bake cheesecake is an absolute breeze to make and it's low cal. In fact should I call it a Mango Breeze-Cake ... just pour all ingredients into a mixer jar and pulse it 3 -4 times its ready.  So isn't it a Breeze Cake?

Ingredients 
¾  Cup  Condensed Milk
2 Teaspoons  Gelatin
¼  Cup Water
1 Cup Mango Puree
Fresh Paneer -  grated - Homemade
¼ Teaspoon Mango Essence (optional)
1 Cup Whipped Cream
Grated chocolate  for decoration

Method 

How to make the paneer  with 500 Ml milk (here).

Dissolve the gelatin in ¼ cup water over a pan of hot water.

Blend together the grated paneer, condensed milk, dissolved gelatin, mango puree  and mango essence in a blender.  Add the whipped the cream well and gently fold into the paneer - mango  mixture or pulse it just once. 

Pour into a wet mould (see notes). Leave to set in the refrigerator, When set then decorate with grated chocolate, unmould, cut into squares/ wedges, serve.

My Notes:

Rinse the aluminium mould with cold water, drain the water. Pour a few drops of vegetable oil and swirl the wet mould ( but do not wipe the mould). Using this wet oily mould will make un moulding easier.

Keep it in the refrigerator overnight to set.  Was in a hurry since I, had guest and wanted to serve, as you can see in the pic it is a little wobbly. 

Labels : Cheesecake, No Bake Desserts, Mango,  Choctoberfest, Paneer, Low Cal, Gelatin, Sweets & Desserts

• 101 Chocolate Cheesecake Recipes from Triple Chocolate Kitchen
• No Bake Keto Cheesecake from Our Good Life
• Cheesecake Truffles from A Day in the Life on the Farm
• Summer Fruit No Bake Cheesecake from That Recipe
• Double Chocolate Fudge Cheesecake in the Instant Pot from Shockingly Delicious
• Lemon Blueberry Cheesecake Verrine from Simply Inspired Meals
• Instant Pot Cookie Dough Cheesecake from Join Us, Pull up a Chair
• Berry Granita with Mint Cheesecake Bites from Delicious Not Gorgeous
• No Bake Lemon Cheesecake from Red Cottage Chronicles
• Matcha Swirl Cheesecake Bars from The Spiffy Cookie
• Frozen Chocolate Peanut Butter Cheesecake from Hostess at Heart
• Mango Cheesecake - No Bake Dessert from Sneha's Recipes

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Kalmi Chicken - Kebab / Starters

The recipe is very easy and simple without too many spices. The most important step here is marinating the chicken, then cooking it and then the final frying.

 This keeps the chicken juicy, soft and moist . 

Ingredients
1 Kg Chicken Drumsticks
1 Tablespoon Heaped Ginger Garlic paste
1 to 1 ½ Teaspoon Salt or to taste
1 Cup Yogurt - beaten
1 Teaspoon Garam Masala Powder
½ Teaspoon Heaped Black pepper powder
1 Tablespoon Lemon juice
¼ Cup Oil
1 Cup All Purpose Flour
Oil for deep frying as required
Onion rings mint leaves and lemon wedges to serve

Method
Wash and clean the chicken drumsticks and pat them dry.

Marinate chicken with salt ginger garlic, salt, black pepper,garam masala powder, lemon juice and yogurt. Rub it well into the drumsticks and keep it overnight covered in the refrigerator.

Heat a pan with ¼ cup oil and add the chicken drumsticks in a single layer along with the marinade and keep covered and cook for 15 mins until chicken tender and cooked only 3/4 done. The chicken should be dry no moisture should be present. Cool it completely.

Heat oil for deep frying in a kadai or deep frying pan.

When cooled coat each piece of chicken in flour and deep fry in hot oil in a single layer in hot oil, when one side is done then turn and fry the other side till chicken slightly brown. 

Garnish with onion rings, lemon wedges and mint leaves.

 Enjoy these kababs which most succulent, juicy and tender.

Labels :  Chicken, Starters, Kebabs, Deep Fried, Party pleasers, Mughlai Cuisine, Chicken Drumsticks, Appetizer

Shahjahani Murgh Handi

This is a very tasty and rich dish. This is called Handi because it is cooked in a Mud pot/vessel. Cooking in a mud vessel give a nutty and delicious aroma to gravy. This is an Awadhi cuisine which is rich and creamy wherein the chicken is cooked in a rich masala made with fried onions and spices.
  
This is a different recipe from the normal Awadhi cuisine,  a twist  to the traditional one, by adding mayonnaise and cheese.  Do try this, its finger licking.

Ingredients

500 Grams Boneless Chicken -  cut into medium cubes
1/2 Cup Yogurt - beaten
4 Tablespoons Mayonnaise With Egg-Homemade
1/4 Cup Cheddar Cheese
2 Tablespoons  Desiccated coconut
1 Tablespoon  Khus -Khus / Poppy seeeds
1 Tablespoon Ginger - Garlic paste
3 Large Tomatoes - finely chopped
5 Kashmiri Red Chillies - soaked in warm water
1 Teaspoon Sugar
1 Teaspoon Salt 
½ Teaspoon Black Pepper powder
1 Teaspoon Roasted Cumin Powder
1 Teaspoon Garam Masala powder
½ Teaspoon Turmeric powder
4 Tablespoons Fried Browned Onions / Birista 
4 Tablespoons Oil
3 Tablespoons Fresh Cream - reserve a tablespoon for garnishing
For Garnishing
1 Tablespoon  Fresh Coriander - finely chopped
1 Tablespoon  Mint leaves - chopped

Method

In a small mixer jar grind the soaked red chilies, poppy seeds and desiccated coconut  to a fine paste. 

In a bowl add chicken, ground paste rest of the ingredients mix well till chicken is well coated with spices.  Then keep it for marinating for at least an hour or two.

After 2 hours heat oil in mud vessel add this marinated chicken, cover and cook on very low flame. Stirring in between after every 3 minutes so that it does not get  burnt at the bottom.  Cook till the chicken is done and oil surfaces. Garnish  with fresh cream, chopped mint and coriander leaves.
Serve hot  with rotis or naan.  

Enjoy  this yummy, juicy chicken pieces in a rich and creamy gravy!!!
Labels : Chicken, Awadhi Cuisine, Mayonnaise, Yogurt, Tomato, Birista, Handi

Vegetable Chilli Garlic Soup#Soupswappers

This simple and easy vegetable chilli garlic soup and it tastes incredible yum! It's soothing on cold winter evening or a rainy day. 

Serves 3 

Ingredients

1 Teaspoon Sesame Oil
3 - 4 Cups Vegetable Stock
1 Tablespoon Red Chilli Garlic Sauce1 Tablespoon Soy Sauce
1 Teaspoon Chilli Vinegar½ Teaspoon  White pepper
A Pinch of Sugar

Salt to taste
1 Teaspoon Hot & Sour Sauce½  Cup  Sliced Carrots

½  Cup  Red, Green, Yellow Bell Peppers - diced
3  Cloves Garlic -  minced½ Teaspoon Minced Ginger
2 Scallions -  finely chopped  with greens and separated

2 Tablespoons  Cornflour mixed with 1/3 Cup Water
1 Small Tomato  - de seeded and diced
4 Basil leaves  - torn

MethodHeat a teaspoon of sesame oil in a wok. Fry the garlic until it starts to leave an aroma but before it burns. Add the onion and fry for another minute. Pour the stock, sauces and pepper and bring to a boil. 

Add the vegetables and salt and boil for 2 minutes or longer until the vegetables have cooked but still crisp. Now add the cornflour paste and allow it to thicken. When thickened then add  the  scallions,  tomato, basil and the chilli vinegar  to the soup, just take a boil.  Take off flame.

Serve the soup with a drizzle of  chilli oil and enjoy it  piping hot.

Labels : Soup, Soup Swappers, Chilly Vinegar, Vegetarian, Bok Choy, Healthy

Chili Soups For this month's Soup Saturday Event. Host is Karen 
Chimichurri Pork Chili from Culinary Adventures with Camilla
Crock Pot Vegetarian Chili from Home Sweet Homestead
Slow Cooker Black Bean Chili from Karen's Kitchen Stories
Summer Veggie Chili from A Day in the Life on the Farm
Tomato-Free Ground Chicken and Red Lentil Chili from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Vegetable Chilli Garlic Soup from Sneha's Recipe

Spicy Grilled Shrimps With Pea Risotto#FishFriday

I  made this  risotto with sweet fresh peas for a complete yet a light meal  with  Spicy Grilled Shrimps.  Creole spice gives a nice kick to the shrimps. Try and make this and you will love it.

Single Serving
Ingredients
For the Shirmps
1 Tablespoon Oil
1 ½ Teaspoon Creole Spice Blend
1 Tablespoon Lemon juice
200 Grams Cleaned & De Veined Shrimps

Salt to Taste

For the Risotto
1 + 1 Tablespoon Butter
1 Small White Onion - chopped
2 Big Cloves Garlic - minced
½ Cup Arborio Rice
2 Tablespoons White Wine
1 ½ Cups Vegetable broth 
1/3  Cup Fresh Peas
2 Tablespoons Parmigiana Cheese - grated
Salt & Black pepper powder to taste
1 Teaspoon Lemon juice

Method
For the Shrimp

Mix the oil and creole spice blend and marinate the shrimp in it. Keep it aside for 15 minutes. 

After 15 minutes grill the shrimp in a lightly oiled pan until cooked, about 3 minutes per side.
For the Risotto
In a pan boil the fresh peas till done. Drain the water and keep aside.
In a another heat the stock and keep it simmering on low flame.

Melt a tablespoon of butter in large pan. Add the onion and garlic, saute until the onion softens only, for about 3 - 4 minutes. 

Add the rice  

stir to coat with the butter.  

Add the wine, de glaze the pan and stir while simmering until it is gone.

Add 1/2 cup of the stock at a time and stir while simmering until it is gone 

 and nearly absorbed.

Continue until the rice is cooked al dente. 

Mix in the  parmigiana  and remaining tablespoon butter and stir until the cheese, black pepper powder and butter. Stir it  till the cheese melts. 

Mix in the peas and 

give stir it well.

Remove from heat and mix in the lemon juice.

Serve this in a plate with the grilled shrimps on top. 

Enjoy !!!

Labels : Single Serving, Grilled, Shrimps, Risotto, Arborio Rice, Wine, Green Peas, Italian, Fish Friday, Seafood/Fish, Creole Spice Blend, Mexican

Fish Friday Foodies - July 2019 - Grilled Seafood - Host of the month is Stacy.

Campfire Salmon from Culinary Adventures with Camilla
Grilled Gumbo from Palatable Pastime
Grilled Parma-wrapped Stuffed Sardines from Food Lust People Love
Grilled Salmon Sandwiches with Basil Dill Sauce from Karen's Kitchen Stories
Provencal Shrimp and Veggies in Foil from A Day in the Life on the Farm
Spicy Grilled Shrimps With Pea Risotto from Sneha's Recipe