PANEER KHEER----COTTAGE CHEESE PUDDING

Ingredients-

500 ml milk
1 cup moong dal, boiled and mashed
1 cup paneer
1/2 cup sugar
1 tsp cardamon pwd
3 tbsp chopped nuts, almonda, cashew and pistachio
1/2 gm saffron soaked in 2 tbsp hot milk(optional)

Method-

* In a thick bottomed pan, bring the kilm to a boil.
* Add the dal and mix well.
* When it starts to thicken slightly, add the paneer.
* Mix well and add the sugar.
* Cook till it reaches desired consistency.
* Take it off the fire and add the cardamon pwd and the nuts.
* In case u r adding saffron, then add saffron now and mix well.
* Serve hot or cold, as desired.
ENJOY !!!!!!

ITS MA B'DAY

HI,

Its my b'day 2day n i'm gettin old. N my first wid my 9 month old daughter, Sahiraa. She is a darling. My husband brought a Black forest cheesecake and said that d gift will come in the evening. There are only 2 candles on the cake as there are only 2 digits in the years that i'm old.

The cake was amazing. N my daughter loved it coz she could have the chocolate. The bottom was a layer of chocolate sponge. Then there was a layer of dark chocolate cheese cake, then topped with white chocolate cheesecake. Both these cheesecakes had maraschino cherries embedded in them. Then the last layer was again dark chocolate cheesecake. The whole cake was covered with fresh whipped cream and again covered with chocolate curls and fans. It had happy birthday written on white chocolate.

N so no recipe 2day coz 2day is a rest day for me. Evening we are going out for dinner to a place for thai food. Its a surprise which my husband already told me. See u all 2morrow.

BOURBON AND PEANUT BUTTER SUNDAE

Ingredients-

1 cup sugar
1/2 cup water
1/2 cup peanut butter
8 scoops vanilla ice cream
3 mango
3 banana
6 bourbon biscuits

Method-

* Cut the banana and the mando into small dices.
* In a pan combine sugar and water.
* Bring to a boil.
* Remove from the heat when the sugar is dissolved.
* Stir in peanut butter.
* Place in a blender; cover and blend on high until smooth.
* Cool slightly.
* In 4 bowls equally divide the banana and the mango.
* Add 2 scoops of ice cream in each bowl.
* Pour the sauce over ice cream.
* Crush the bourbon biscuits and sprinkle equally over the sundaes.
ENJOY !!!!!!

PEPERED CORN AND PEAS

Ingredients-

200 gms babycorn, diced
1/2 cup corn kernels
1/2 cup peas
1 tsp oil
1 onion, choped
1 tsp cumin seeds
1 tbsp coriander, chopped
Salt to taste
Pepper to taste

Method-

* In a pan heat the oil and splutter the cumin seeds.
* Add the onions and saute for 3 -4 min.
* Add the babycorn and saute well for 5-7 min.
* Add the corn kernels and peas.
* Mix well and saute for 6 min.
* Add salt and peper and mix well.
* Cook on a slow flame for 4 min.
* Take off fire and garnish with coriander.
* Serve hot and ENJOY !!!!!!!!

MANGO AND YOGHURT SYLLABUB

Ingredients-

200 gms hung yoghurt

2 tbsp honey

2 tbsp red wine

2 mango, flesh cut into small dices

Chocolate pwd for garnishing

6 shot glasses

Method-

* Mix the honey and wine into the yoghurt.

* Make sure there are no lumps.

* In the shot glasses, pout a layer of yoghurt.

* Then top it with mango dices.

* Repeat this one more time.

* Dust with chocolate pwd.

* Chill very nicely and serve with coffee spoons.

ENJOY !!!!!!

COCONUT RICE

Ingredients-

1/2 fresh coconut
2 cups basmati rice
2 tbsp oil
2 tsp mustard seeds
10-12 curry leaves
1 small onion, chopped
Salt to taste

Method-

* Wash and soak the rice.
* Blend the coconut and 1 cup water. It should be a coarse mixture.
* In a pan heat the oil.
* Add the mustard seeds and curry leaves, and let the seeds splutter.
* Add the chopped onion and saute well.
* Add the coconut mixture, mix well and cook for 5 min.
* Add the soaked rice and stir well to mix.
* Add the rest of the water.( for 2 cups rice u need 4 cups water. but u should 3 as u've used 1 cup with the coconut)
* Cook covered till the rice is done.
* Serve steaming hot. Enjoy !!!!!

COCONUT CHICKEN CURRY

Ingredients-

1 whole coconut, grated
500 gms chicken, your fav pieces
1 large onion, chopped
1 small tomato, chopped
1 tbsp ginger and garlic paste
1/4 tsp turmeric pwd
1/2 tsp chilli pwd
1 tsp cumin pwd
2 tbsp oil
Salt to taste
1/2 cup water
5 tbsp coriander, chopped

Method--

* In a pan heat the oil.
* Add the onions and saute till golden brown.
* Add the tomato and cook well.
* Add the ginger garlic paste and cook it well.
* Add the all the spices and mix well.
* Add 2 tbsp water and cook the spices well.
* Add the chicken and mix well to coat in the spice mixture.
* Add the coconut and salt to taste and mix well.
* Let it cook covered for 5-8 min.
* Add the water and let it cook covered till the chicken is done.
* Garnish with coriander and serve hot with rice or chapatti.
ENJOY !!!!

I'M BACK

Hi all,

sorry for the delay in posting as we were shifting house. we did it on sunday 30 th june . But after that it took so many days for the phone co. to shift the telephone line. It got connected just a few ins back. So will post religiously from tomorrow as usual. And thanks to all for being so patient and do keep visiting.
love u all.

PRAWN, CORN AND POTATO CAKES

Ingredients-

3 large potatoes, boiled
1/2 cup corn, chopped roughly
1/2 cup prawn, cooked and chopped roughly
4 tbsp spring onion, chopped
1 cup bread crumbs
1 egg
oil for frying
salt to taste
pepper to taste

Method-

* In a bowl mix the potatoes, prawn, corn and spring onion.
* Add seasoning and mix well with hand.
* Add 1 egg and mix well.
* Add 2-3 tbsp breadcrumbs and mix well.
* Make cakes of desired shape and size.
* Coat in breadcrumbs and rest for 5 min.
* Heat oil in a pan and deep fry the cakes.
* Serve hot with any salsa or chutney. Enjoy!!!!!!!!

LEMONGRASS PRAWNS

Ingredients-

6 large prawns
2 stalks lemongrass
1 tbsp lemon juice
salt to taste
pepper to taste
2 tbsp oil

Method-

* Chop the lemon grass very finely.
* Marinate the prawns in lemongrass, lemon juice, salt and pepper.
* Heat oil in a pan.
* Add the prawns and let them cook.
* 3 min on each side.
* Serve as it is or with greens on a salad.