Mango - Blueberry Fool and Hurray!!!!! 'm going home for a month

Hey,

I am so excited to tell y'all that we are flying to India tonight and will be gone for a month..Though its only seven months since my last vacation in India, my excitement knows no boundaries..Home is always home right!!!! To add fun and joy, we have two weddings to attend, and some other functions too...My brother is getting married this month and Navee's brother in May first week..So its a  time of celebration and shopping for us..I am definitely gonna miss all your yummy treats..and my bloggy babe too..I have made some auto post just to keep this space alive..and will try to hop some time in between.... advanced Vishu greetings to y'all...

Take care

Ciao'

Summer is almost here and this stunning dessert will cool you off from the scorching heat 

Mango-Blueberry Fool

Ripe Mango - 1 lb (peeled and cut into chunks) or use mango pulp.

Sugar - 1/4 cup

Fresh lime juice - 2 tsp

Chilled heavy cream - 1 cup

Blueberries - 1 1/2 cup

Grated Lime zest  to taste

Puree mango, sugar and  lime juice until smooth.Add cream and blend until very thick.

transfer to a bowl and fold in most of blueberries.Chill loosely covered for 30 minutes, if desired.

Pour into glass top with remaining bluberries and zest.

Enjoy 

Shahana has passed on this cute award .Thanks a lot dear...

I would like to share this with all my blogger friends....

Cheers!!!!

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Kerala Style Fish curry with Mango - Meen Manga Curry

Recipe for Kerala Fish curry with Mango- Meen Manga curry
Ingredients:-
Fish - 1/4 kg ( roughly 2-3 Tilapia )
Raw/Green mango diced - 1 medium
Small onion chopped - 1/2 cup
Ginger chopped - an inch piece
Garlic  chopped - 3-4 cloves
Green chili chopped - 2
Chili powder - 1 tea spoon
Coriander powder - 1.5 to 2 tea spoon
Turmeric powder - 1/2 tea spoon
Thin coconut milk - 1.5 to 2 cup( to make a cup of thin coconut milk, mix 1/4 cup of canned coconut milk with  3/4 cup of water)
Salt to taste
Curry leaves
Mustard seeds
Oil

Method:-
Clean and cut the fish into medium pieces.( I used Tilapia)
Crush ginger , garlic and green chiles , in a coffee grinder.
Heat oil in a pan and add mustard seeds.Add chopped onions, and toss it well for 3-4 minutes.
add the crushed ginger,garlic and green chiles and saute till the raw smell disappears.
Make a paste with chili, coriander and turmeric powder , by adding a little water and add to the pan.
Add diced green mango and toss it well for a minute or two.
Pour thin coconut milk , mix it well and add fish pieces.
Cook it covered for 15 - 20 minutes.Add curry leaves and remove from heat
Serve warm!!
Cheers!!!!

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Mutton Biryani - Easter Special

Lamb/Goat Biryani with Chutney 

In pic:- Biryani and Biryani chutney

Ingredients:-

For Rice

Basmati Rice - 2 cup

Cinnamon - 2 pieces

Cloves - 5 pieces

Cardamom - 5 pieces

Ghee - 3 tsp

Bay leaves - 1

Salt to taste

Lime juice - 1 tsp

Hot water - 4 1/2 cup

For Mutton  Masala

Mutton/Lamb - 1/2 kg ( cut into big pieces)

Onion thinly sliced - 2 cup

Green chilli - 4

Ginger chopped - 3 tsp

Garlic - 10 cloves

Tomato chopped - 1

Yogurt/curd- 1/2 cup

Chili powder - 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Garam masala - 2   tsp

Pepper powder - 1/2 tsp

Poppy seeds - 1 1/2 tsp

Fennel seeds - 1/2 tsp

Thin coconut milk - 1 cup

Mace - 2

bay leaves- 1

cloves-3

Oil

Mint and coriander leaves chopped - 2 cups( or use 2-3 table spoon store bought mint & cilantro chutney)

For garnishing

Cashew nuts - 2 tsp

Raisins - 2tsp

Onion finely chopped - 1 medium

In pic:- Biryani and Biryani chutney

Method:-

Clean and cut the mutton/lamb and marinate it with salt, curd  1/2 tsp of 

garam masala and pepper powder and keep aside for atleast 30 minutes. Pressure cook it for 3-4 whistles( adding 1/2 cup water) or until it is done.Soak the rice for 15 minutes and drain it well.Heat ghee in a cooking vessel and add whole cloves,cinnamon sticks, cardamom andbay leaves and fry for a minute  Add the rice and fry it for 3-4 minutes. Pour in 4 cups of water ,salt and lime juice andcook it covered till it is done .Set aside the rice

Soak poppy seeds in 3 tsp of water, for 20 minutes and grind it to a smooth paste.

In a coffe grinder or blender, Grind Green chillies,fennel seeds ,  ginger and garlic to a paste .

Heat ghee in a pan and fry Onions, cashew nuts and raisins , one by one until theyturn brown and keep aside. In the remaining ghee sauté  Thinly sliced onions, until they turn golden brown. 

Now stir in the ginger-chilli paste and fry it for 2-3 minutes.

Add chili powder, coriander powder,turmeric powder,garam masala and fry it for2 minutes.

Now stir in the chopped tomatoes ,  mace , bay leaves,cloves,corinaderleaves and mint leaves.

Add the cooked mutton pieces and combine it well( add cooking liquid if any). 

Pour in the thin coconut milk and salt., slow cook it until the gravy is thick or dry.

Finally stir in the yogurt and mix well.

Now take a baking dish and brush it with some ghee or butter

Spread a layer of rice in the bottom and mutton masala on the top.arrange the rice and the gravy this way.Garnish with fried onions, cashews and raisins.Cover itwith an aluminium foil.

Preheat oven to 350 degress and bake this for 10 minutes.

( if you are using a microwave, arrange the rice and gravy in layers in a microwave safe dish,cover it with a microwave safe lid and cook it for 5-7 minutes. 

On stove top arrange it in avessel ,cover it with a lid ,and keep it on the top of a heavy tawa and heat it for 6-7 minutes.)

Serve with  Biryani chutney , Raita and pickle

To make Raita  :-Whisk  1 cup yogurt in a bowl and mix with one  chopped onions,  one tomato and one green chiles and salt.

Cheers!!!!

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Biryani Chammanthi/Chutney

Ingredients:-

Grated Coconut - 1 cup
Plain Yogurt  - 3 tsp
Mint leaves chopped - 3 tsp
Coriander leaves/Cilantro chopped - 1 tsp
Green chiles - 2-3
Garlic - 1 clove
Ginger chopped - 1 tsp (optional)
Salt to taste

Grind Grated coconut, mint leaves, coriander leaves, green chiles , Garlic, ginger , and salt to a coarse or fine paste (depends on your preference ). Transfer to a bowl and mix it well with yogurt.Serve with Biryani
Cheers!!!!!

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