Chocolate Pinwheel Biscuits

A simple and yummy recipe. Thanx to Rani Aunty.

Ingredients:
100gms butter (soft)
3/4th cup castor sugar 
1tsp vanilla essence
1 whole egg
2 ½ cups flour 
1/2 tsp baking soda
2 tbsp cocoa powder 

Method:( makes 40 biscuits).

1. Mix butter, sugar  and vanilla essence.
2. Add the egg and mix well. 
3. Add flour and baking soda to make a soft dough.
4. Divide the dough in two halves and add cocoa powder to one half.
5. Roll out two chappati like round from each half and layer them on top of each other.(I rolled the dough slowly on a cling film , slowly roll tge two layers together)
6. Now roll them into a roll like a swiss roll and keep in the freezer for 15 minutes
7. Cut into 1/4th of an inch slices and place on butter paper on a baking tray. 
8. Bake for 15 to 20 mins at 180 in the oven. 
9. Cool on a wire rack and store

note: If you feel the dough is very loose add in a little flour.

Tangy Prawns in Coconut Milk!

Tangy Prawns in Coconut Milk!

Tangy Prawns in Coconut Milk!

Ingredients:

6 Medium Size Prawns

2 Tomatoes (chopped fine)

1 tsp mustard seeds

½ tsp cumin seeds

2 green chillies (slit)

1/4^th tsp turmeric powder

1/4^th tsp black pepper powder

Coriander leaves

1 cup coconut milk

Lemon juice

salt

1 tbsp oil

Method:

Clean the prawns and marinate with salt,pepper and lemon juice for 15 minutes.Heat oil and temper  the mustard seeds,cumin  and green chillies. Add the turmeric powder,Salt and tomatoes.Saute the tomatoes till mushy and cooked well.Pour in the coconut milk and cook for 5 minutes.Add in the prawns and letit simmer till prawns turn pinkish white.(do not over cook).Garnish with coriander leaves and black pepper.Enjoy with steamed rice.

Strawberry Cheese Cake(No cheese/No gelatin)

Strawberry Cheese Cake

Ever since I’ve learnt this recipe, never looked towards cream cheese post this. This recipe is simple ,

yummy and guilt free.

Ingredients:

3 big cups Nestle curd 400 gm each  (any brand would do)

½ tin or more Milkmaid

¼ tsp salt

1o-12 strawberries washed and cut

Few mint  leaves

Juice of ½ lemon

For the base:

1 packet digestive biscuits

50gm melted butter

Method:

Tie the curd in a muslin cloth and leave it for at least 3-4 hours or till all the water drains out.For the base 

put the digestive biscuits in a plastic  food bag and crush to crumbs using a rolling pin or this can be done

 in a mixer too but keep it slightly coarse . Transfer the crumbs to a bowl, then pour over 50g melted butter.

 Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin or flat bowl and

 press firmly down into the base to create an even layer. Cover with a cling film and allow the base to cool

in the freezer for ½ hour.

Take another bowl and  pour in the hung curd,mix  in the milk maid+ salt+mint leaves and lemon juice.

 Now bruise /crush 4-5 strawberries and add it to the curd mix. Adjust sweetness by adding more milkmaid 

if needed. Now pour this mixture evenly over the biscuit base. Top it up with more biscuit crumbs, decorate

 it with cut strawberries and a few mint leaves. Cover it with a cling film and refrigerate for 2 hours before serving. Serve once chilled n believe me it Gets over in no time ;)

Ps: The texture of this cheesecake is not as dense and sturdy as a cream cheese cake but the taste is yummmm

Fish Gassi !!

Fish Gassi

A beautiful fish recipe,simple and has a burst of flavors!!

Ingredients :

 400 gms Boneless Fish (Betki)

Masala Paste (Dry roast the below  ingredients and grind to a paste,

add a little  water while grinding)

1 onion (sliced)

1tsp jeera

7-8 dry red chillies

1tsp fennel seeds (saunf)

½ tsp mustard seeds

1tbsp coriander seeds

7-8  garlic flakes(whole)

½ tsp black peppercorns

1 cup grated coconut

For the Main preparation:

Coconut oil (I used normal oil)

1 sliced onion

Curry leaves

1 chopped tomato

1 tsp salt

1 tbsp tamarind pulp

1  cup coconut milk         

Method:

Apply salt and lemon to the fish pieces and keep aside for 10 mins.Wash and pat dry.Heat oil in a pan add the curry leaves and onions.Saute till the onions turn transluscent.Now add the chopped tomato.Cook  for 5mins and add the masala paste (appx 2 tbsp or more ,you can reserve the rest ) and salt.Saute till the tomato mix leaves oil.Add in a little water,add in the fish (you can also shallow fry it and then add it to the masala).Cook for another 5-7 mins ,pour and stir in the coconut milk and tamarind pulp.Mix well and cook for 2 minutes and serve hot with steamed rice.