DATES AND STRAWBERRY MILKSHAKE - BEST WELCOME DRINK MILKSHAKE - SUGAR FREE

Spring - Summer season is all about juicy and vibrant fruits. Its season of strawberries. How about a fruit shake recipe with strawberry without sugar?? Great!!...Here it is...This strawberry and dates milkshake with apple chunks has become one of my favorite summer treats. And the great thing is , this shake recipes is perfectly sweetened with dates and so this is the best sugar free milkshake ever.  Dates are considered to be one of the best all natural sweeteners  A rich milkshake with strawberry and the evergreen favorite dates is good enough for a healthy drink. Do you know the health benefits of dates? Its nutritious value is much above any other fruits. This easy milkshake recipe is equally loved by both kids and adults. A perfect drink for kids back from school  and  for every one during this hot summer. Its a very rich smoothie recipe for small parties and the way of presentation will surely attracts every one. Will see how the two layers formed ...Here is the recipe showing how to make perfect welcome drink milkshake / how to make  milkshake with strawberry and dates / best healthy summer treats / Milk shake recipe / strawberry milk shake recipe / healthy sugar free juice drinks ..

INGREDIENTS(For 2 medium cups)

Dates                                    - 1 cup , seedless

Strawberry                           - 3 to 4 nos, chopped

Chilled milk or cold milk    - 1.5  small cups

Apple                                   - half a cup, chopped finely, with skin

PREPARATION

• Chop the apple finely and set aside.
• Blend the chopped strawberry and  half a cup of chilled milk well in a blender at high speed until smooth. Set aside.
• Now blend dates and 1 cup of chilled milk in a blender until smooth. Set aside.
• Now the assembling. Take two serving cups ready. Add few tsp of apple chunks to it. Now pour the strawberry shake up to quarter level of the serving cup. And then pour the dates shake to the center of the cup. 
• Just give a gentle stir while drinking.

SHAHI PANEER RECIPE / HOW TO MAKE SHAHI PANEER

Shahi paneer is a rich Indian curry in a thick gravy of cashews, curd and other spices. Shahi paneer is one of the most popular paneer recipes.  With its delicate milky flavor, Paneer / cchena can be used in curries and can even for desserts like Rasmalai, Rasgulla recipes etc.  It is known as a royal dish for paneer lovers  and as in the name  the term Shahi means royal. A delicious North Indian curry with Cottage cheese / paneer. Shahi paneer recipe is a preparation of paneer in a thick gravy made of cream, tomato, cashew paste and spices. It tastes yumm when served along with roti, nan, rice, poori. Some of other similar mughlai dishes are kadai paneer, paneer makhani /paneer butter masala, paneer do pyaza, shahi paneer korma, chilli paneer, paneer tikka masala and so on..Here in this recipe you can use butter instead of oil for sauteing. And i have added pureed onion to make this gravy more thick.  Try this creamy , aromatic, rich gravy and have a delightful dinner meal. Here is the recipe showing how to make shahi paneer curry / How to cook shahi paneer /gravy / vegetarian side dishes gravy / healthy side dishes / easy vegetable side dishes.

Related recipes 
Paneer tomato gravy
Paneer bhurji 

INGREDIENTS

Paneer / cottage cheese      - 1 cup, cubed

Onion                                  - half of one small onion, pureed

Tomato                                - 1,small , pureed  

Asafoetida / kaayam/hing   -  half a tsp 

Paprika                               - half tsp

Cumin seed                         - half a tsp

Ginger ,garlic, fennel seed paste - 1 tbsp

Kashmir chili powder          - 2 tsp 

Coriander powder               - 1 tsp

Turmeric powder                 - half a tsp

Garam masala powder        - half a tsp

Fresh cream                         - 1 tbsp

Curd                                     - 2 tbsp (less sour curd)

Cashew paste                       - 3 tbsp ,( soak 10 cashews in water for few minutes and then grind well to form a thick paste) 

Coriander leaves

Oil

Salt

PREPARATION

• Slice the home made Paneer into cubes or if you are using store bought, then soak it in salt water for few minutes to make them soft.
• Now heat oil in a wok and once hot shallow fry the paneer until they turn slightly brown.  Remove from pan and drain the excess oil using tissue paper. Set aside.
• Then splutter cumin seeds in the same oil . 
• Add the onion paste ( pureed onion using a blender). Saute till the water in the onion gets evaporated and  the raw smell goes off.
•  When done add the ginger garlic fennel seed paste, asafoetida and saute well until the raw smell disappears. 
• Now add the tomato puree to it . Let it cook until the oil separates.
• When done, add the spice powders one by one along with some salt. Give a fine mix.
• When the gravy thickens and reduced  to half its volume,  add curd, fresh cream and cashew paste ( combine them together   in a bowl first and then add) mixture to it. Mix well.
• Add half a cup of water along with it and let it boil.
• Finally add the tossed paneer to it and reduce the flame to low.
• Let it cook well for 5  minutes with lid closed until the gravy is slightly thick in consistency. Remove from heat.
• Garnish with coriander leaves and serve hot with poori, chapati, paratha or etc....
• Shahi paneer tastes best when served hot.

DATES AND NUTS ROLL / KHAJOOR KATRI / SUGAR FREE SWEET LADDOO RECIPE

SWEET RECIPES / DATES ROLL

How about a healthy quick recipe with dates and nuts????..  Here it is. A healthy sugar-free sweet with dates, nuts and desiccated coconut. It's a very quick and finger licking sweet prepared just in minutes. It is a very helpful and no-fail sweet recipe for beginners. Sure, you all will notice this sweet in a bakery by various other names like Khajur pak, khajur katri, dates roll, dates burfi, khajur roll with poppy seed and so on.

On the other hand, the NUTRITIOUS BENEFITS. Date have the impressive list of nutrients, vitamins and minerals which benefits health and overall well being. the dates are one of the very best sweet and versatile foods. And you know one thing..it can boost energy levels in people within half an hour of consuming it. It is also said that eating one date per day is very good for eye health all your life. Dates are a good source of vitamins and minerals. It is also the good source of energy, sugar and fiber.  

Homemade Dates roll is as good as store bought sweet. It is super easy and tastes heavenly with the crunchiness of nuts in each bite. It is the best sweet that can be tried for parties or functions which will surely attract the guests and will get loads of appreciation. As its sugar-free, those on diet can also much them without any worries. Do try this and enjoy this healthy nutty sweet. Here is the recipe for how to make quick sweet with dates / how to dates roll / how to make khajoor burfi.

INGREDIENTS

Dates  / khajoor      - 2 cups 

Butter                      - 2 tsp, melted

Mixed nuts( cashews, almond, pistachios, walnuts) - half a cup, chopped

Desiccated coconut   - 3 tbsp, for garnishing

PREPARATION

Please watch the preparation video below:

• Remove the seed from dates and grind the dates without adding a drop of water. Make a paste. It will be sticky. Don't get panic.
• Heat a pan and dry roast the mixed nuts for 2 minutes and set aside.
• Now add butter to the same pan and add the ground dates, stirring continuously. Cook for 3 minutes on a medium flame. Now the dates will be non-sticky and then add the chopped roasted nuts. Combine very well and remove from flame.
• Let it cool for 10 minutes on a plate at room temperature.
• When done, grease your hand with butter and roll the dates and nuts mixed with your hands and shape it into a cylindrical roll or any shape. (You can also make small laddoo with this mixture and chill.)
• Now take the desiccated coconut on a plate and roll the prepared dates roll in it. Wrap it in a cling film/foil and then chill it for 1 or 2 hours.  ( you can also roll in with poppy seed or powdered almonds or powdered pistachios). Do not keep it for more than two hours as it will be very hard to slice. 
• When done, take out and remove the cling film and then slice it with a sharp knife and serve.

Also please check my kunafa recipe made with kunafe dough.

CARROT RICE / HOW TO MAKE CARROT RICE - QUICK LUNCH / DINNER IDEAS

We moms feel happy when kids are happy with their lunch box meal.  Kids love attractive and colorful meals. Here is a quick flavorful and healthy rice recipe for kids lunch box. Carrot rice is a wholesome one pot meal  to  pack in lunch box for both adults and kids which is both tasty and healthy. More over it is the best rice recipe for our busy days and can make it for lunch or dinner. Here is the recipe showing how to make carrot rice / easy lunch box recipes.

INGREDIENTS

Basmati rice (long grain rice)         - 1 cup
Carrot                                              - 2 nos, grated or chopped finely
Cumin seed                                      - half tsp
Ginger garlic paste                           - 1 tbsp
Onion                                                - 1 , small, sliced
Green chilly                                       - 1 
Garam masala powder                       - half a tsp
Pepper powder                                   - half a tsp
Lemon juice                                       - few drops
Salt
Ghee / butter
Oil 

PREPARATION

• Wash and soak rice for few minutes and then drain it.
• Boil 2 cups of water with salt and when done add the rice to it. You can add few drops of oil to the boiled water to prevent the stickiness of rice. Cook until 95 % done and drain the water. 
• Spread the rice in a wide opened bowl by adding few tsp of ghee or unsalted butter. This also helps to get rid of sticky rice.
• It is best to prepare such rice dishes with left over cooked  rice. I always take more amount of rice whenever i prepare ghee rice and keep the leftover cooked rice in fridge for my kids and hubbys tiffin meals like carrot rice, fried rice, capsicum rice, lemon rice, mushroom rice, pulav and so on.
• Now heat a nonstick wok with some oil and when hot splutter cumin seed. Then saute onion until transparent and then add green chilly, ginger garlic paste and cook until the raw smell goes off. Then add garam masala powder along with some salt. 
• Now add grated carrot and stir on a high flame for a minute.
• Then simmer the flame and add pepper powder , lemon juice and give a fine mix.
• Now heat a pan with some butter / ghee and toss the cooked rice for few minutes.
• When done add the rice to the sauteed mixture and gently mix well.
• Serve hot with raita or pickle.
• Delicious healthy carrot rice ready.

KERALA SPICY PRAWN CURRY / HOT AND SPICY CHEMMEEN CURRY

SPICY HOT SHRIMP CURRY

Do you feel much irritated in chopping onions for a yummy curry when you are very busy or tired????....If so here is the lip smacking spicy curry without onion. A spicy tangy chemmeen curry.  Kerala, (the coastal south Indian state) is very much popular for its seafood delicacies. As the dish with Shrimps / Prawns / konju is my favorite seafood delicacy i often prepare many varieties with prawns / konju.  Kerala style prawn curry / Chemmeen mulaku curry is my all time favorite recipe. More over, its Malabar special chemmeen curry only. I love to prepare this dish as it is very quick, really tasty, spicy and easy recipe with very handy ingredients. I am a big fan of red curries. But i couldn't bear the hotness of such reddish colored curries like red hot fish curry, toddy shop curry, spicy hot chicken curry and all. And so one of my friend taught me how to make red hot curry with mild hotness and reddish color. Its nothing but heat oil and just make the flame very very low. Add the spice powders like chili powder, coriander powder and turmeric powder to that hot oil along with some salt. Saute continuously for few minutes until it turns to a fine texture. CAREFUL..Do not make the flame high as it will burn the spices and will taste worse....And now add the prawns or chicken and saute for few minutes until prawns or chicken are well coated with the spices and then set aside..And then followed by other steps... So lets see how to make Kerala style prawns red curry with mild hot ....Hope you all will love this recipe... Its a must try recipe....Sure you will crave this more.

INGREDIENTS

Shrimps / prawns / chemmeen   - 20 medium sized prawns,cleaned 
Tomato                             - 2 nos, small, sliced
Green chilies                    - 1 or 2
Kashmir chili powder       - 3 tsp
Coriander powder            - 3 tsp
Turmeric powder              - 1 tsp
Tamarind                          - lemon sized, soaked in water
Cumin seed                       - half tsp
Salt
Oil
Shallots chopped              - 2 tsp , for tempering
Curry leaves

PREPARATION

• Heat oil in a wok and when hot, splutter cumin seed and then saute the sliced tomatoes and green chilies until mushy.  Transfer it to a plate.
• Now set aside all the spice powders ready and then again heat oil in the same wok.
• When hot, reduce the flame to medium low and add chili powder, turmeric powder, coriander powder along with salt. Saute these spices well in the oil for few minutes and when the texture looks fine, add the cleaned prawns to it. 
• Now saute for few minutes, add the sauteed tomato chili gravy to this along with salt.
• Mix well, let it cook for 2 minutes.
• Meanwhile, crush the soaked tamarind with hand and add the tamarind juice to it. Do not add more water. REMEMBER...For the BEST and PERFECT curry, the gravy should not go above the level of the fish.
• Cook until the oil separates. 
• Heat oil in a pan and fry chopped shallots and curry leaves. Pour it over the curry for tempering.

BAMBOO RICE KHEER / DESSERT - HOW TO MAKE MULAYARI PAYASAM

Bamboo rice kheer / Mulayari payasam / Moongil Arisi payasam is a delicious dessert made of bamboo seeds which is available in most of the organic stores or from gandhi gramam where most of the popular and fast moving products like honey, green tea, bamboo rice, brahmi powder, thaali powder, lemon grass oil  are sold. The payasam / dessert with this rice is very frangrant, delicious witha crunchy texture. A must try healthy dessert or payasam recipe and is a great alternative rice dessert recipe for diabetic patients. 

Bambu rice / Mulayari is much rich in protein when compared to paddy rice and wheat. A wide range of delicacies like payasam/kheer , puttu / steam cake, uppumaavu are made of bamboo rice(mulayari) which are high on demand among tourists and foreigners. Bamboo rice has remarkable nutritious value. It helps to flush out toxins from the body. 

Bamboo rice collected from the seed of  flowered bamboos has become the major source of income for tribal living in the wayanad, Kerala. They collect (the tribal woman and children) bamboo seed for earning their daily bread. The most interesting fact is that the bamboo groves flower once in a lifetime (about 40 years) and often die after flowering. Its a nature's  hidden treasure.

Bamboo rice is pungent, nutritious and strong. Bamboo rice can also be served as Asian style Risotto, or  as a side when the cook wants a striking color to the meal. Then rice is actually moist and sticky when cooked well. But it will be brittle when cooked to that normal level which really makes the dish heavenly.

INGREDIENTS(serves 8 cups)

Bamboo rice / Mula ari                            - 1 cup, soak in water
Sago seed (sabu dana)                              -  4 tbsp, soak in water
Milkmaid / condensed milk                      - half a cup (you can also add jaggery instead)
Thick coconut milk                             - 1 cup (or half a cup of milk)
Thin coconut milk                                      -  2 cups ( can add milk instead. If so, add 1 cup of milk mixed with 1 cup of water)
Dry ginger powder                                     - quarter tsp
Cardamom powder                                     - quarter tsp
Salt
Ghee / butter
Cashews, almonds, raisins for garnishing

PREPARATION

• Soak bamboo rice and sago seed in water in separate bowls for 2 hours. ( can soak more for easy cooking). Clean them properly and pressure cook them in 2 cups of thin coconut milk  until 2 whistle. Now the bamboo rice will be 80 % done.
• Open the lid when the pressure releases and add a pinch of salt and milkmaid (condensed milk) to it. Combine very well.
• Let it cook on a medium flame for few minutes. If it is more thick, you can add some warm water. (If you are using jaggery, do not boil more after adding jaggery. So you must boil the bamboo rice more before adding the jaggery). 
• When done, add dried ginger powder, cardamom powder and mix well .
• Finally add 1 cup of thick coconut milk to it .Let it cook for 5 minutes, mix well and remove from flame.
• Heat a pan with some ghee and roast the cashes, almond chopped and raisins well and pour over the kheer / payasam
• The payasam/ kheer will be little crunchy but delicious. The crunchiness of this kheer makes it so special. So do not ever cook bamboo rice more until sticky. 
• Serve hot.

OATS UTHAPPAM WITH MUSHROOM TOPPING RECIPE / INSTANT OATS UTHAPPAM

Oats has become a staple ingredient in most of the kitchens now.  No matter which cuisine, it suits with all of those ingredients. I always look for some healthy breakfast recipes as i get bored of making the same sandwich, dosa, idly, steam cake, vellappam, pancake and all. More over oats has the reputation as a preferred healthy break fast ingredient. But how can one eat oats porridge all the day??...So here is the great option to include this great ingredient in your diet. Oats oothappam / uthappam will definitely makes your breakfast delectable. Normal uthappam is very similar to South Indian savory dosa (pancake) but  will be more thicker than dosa. Here am sharing with you the recipe of Oats uthappam / oothappam which is the best recipe which i have tasted so far with oats. I had tried oats dosa, oats idly, oats upma, oats adai, oats porridge, cookies and of course i should say, this oats uthappam with mushroom masala is quite different from all with toothsome, mouthwatering, appetizing and what to say...something above all. All those Dosa / breakfast recipes i added in my blog were always a hit among my visitors and friends. So try this Oats oothappam with mushroom too and am sure you guys will love this. So lets see how to make Oats uthappam with mushroom topping. Enjoy this delicious breakfast recipe with oats. The recipe courtesy.. Vahchef ..

INGREDIENTS

Oats                                   - 1 cup
Semolina/ suji/ rawa         - 1 cup
Butter milk                       - 1 cup (or yogurt - half a cup)
Cumin seed                      - half a tsp
Salt
Oil

FOR TOPPING

Carrot                             - half a cup, finely chopped
Bell pepper                     - as required for topping, finely chopped
Onion                              - quarter a cup, finely chopped, optional
Cooked mushroom( roast) - as required for topping

PREPARATION

• Take the oats and powder it in the blender.
• Add it to a bowl along with semolina / suji and combine well with butter milk, salt and cumin seed. Make a thick dosa batter.
• As we mixed semolina, the water content we added will dries out quickly. So add water accordingly and the consistency must be thicker than normal dosa batter. It must not be a flowing consistency. It must be like idly batter consistency.
• Meanwhile prepare the mushroom roast. Marinate the chopped mushrooms ( 100 gm) with turmeric powder(half tsp), chili powder(1 tsp), coriander powder(1 tbsp) and salt. Heat oil in a wok and saute tomato(1 small) until mushy and then add the marinated mushroom to it. Cook until done . Do not add water.
• Heat a tawa / pan and brush with oil. Pour a laddle full of batter and spread it lightly.
• Immediately top it with chopped carrot, bell peppers and cooked mushroom. Drizzle some oil along the sides and top. Press slightly on the top with a wooden spoon or spatula.
• Cover it for 1 minute with a lid. Do not flip this uthappam. Cook on a medium low flame.
• It will be crispy and soft uthappam with yummy mushroom flavor.
• Serve hot with chutney or with a nice cup of tea.

CLAMS MEAT STIR FRIED / KERALA STYLE KAKKA IRACHI VARUTHATH

Hi foodies ..here is the recipe for another lovely  delicacy from Kerala. Stir fried Clams / Kakka Irachi Varuthathu / Clams pepper fry  is Keralites   all time favorite shellfish dish .  Kerala style kakka irachi varuthath and mussels fry are an exotic dish that are just too scrumptious and finger licking good.  I especially adore fresh clams and mussels marinated in freshly ground spices and then shallow fried with finely chopped tomatoes and shallots. The stuffed mussels is one of my favorite, which always brought me back to  my mom making this stuff with fresh clams or mussels during my school days. More over this stuffed mussels / kallummakkaya nirachath is a very popular malabar dish and is much sought after item in every malabar adukkalas during ramadan.  Remember....always try to get fresh mussels or clams, as eating dead ones will make you sick and bad.  And it tastes best when it is stir fried in oil until it is golden and slightly crispy like prawns crispy fry.  It is said that Clams are high in calcium and is good for kids. So try out this simple, rustic, crispy, delicious fry and what to say.... no words....Here is the recipe for how to prepare kerala style kakka irachi  varuthathu / Clams fry / Clams ularthiyath / Mussels fry.

INGREDIENTS

Clams meat / kakka irachi      -  2 cups, removed from shell
Shallots                                 - 5 nos, very finely chopped
Tomato                                  - half of a tomato
Chilli powder                        - 1 tsp, i used kashmir chili powder
Pepper powder                    - 1 tsp
Coriander powder               - 1 tsp
Ginger garlic paste             - 1 tsp
Vinegar                               - 1 tsp
Cornflour                          - 1 tsp
Salt                                   - as required
Oil
Curry leaves

PREPARATION

• Rinse the clams thoroughly in several changes of water to remove the dirt and can either boil it in some water for few minutes until the shells start gaping open or can steam the cleaned drained clams for 5 minutes until the shells get opened. Remember , do not over cook as they turn tough easily.
• Now drain the water from clams and remove the meat from shell, discard the shell  and set aside the meat.  
• Grind together all the spice ingredients in a blender to a fine paste with few tbsp of water (only if required). ( except oil and curry leaves ). The marinade must be little bit thick.
• Now marinate the cleaned clam meat with this mixture well and set aside for 30 minutes.
• Then  heat a fry pan with some oil. For crispy frying, we require more oil. Fry the marinated clam meat along with curry leaves until crispy, over  a medium flame. You must stir in each 2 minute intervals. It will take around  5 - 10 minutes for a tasty perfect clam meat  fry.
• Enjoy with steamed rice or  dosa or roti !!!!!

BURJ AL- ARAB SMOOTHIE - SMOOTHIE RECIPES

Smoothie / smoothee is a thick beverage made from blended raw fruits or vegetables along with any kind of ice cream or any diary products or some sweeteners. Here am presenting to you the most preferred smoothie in UAE...Its Burj al Arab smoothie / Burj al Arab juice...There are many kinds of smoothies available around the world which are very popular worldwide. Green smoothies are known to be the healthiest smoothies than the others. Burj al arab smoothie is named after the world famous building in UAE.. Burj al arab is the combination of  avocado and mango smoothies with a strawberry sauce flavor ..It attracts people of all ages from kids to adults due to its vibrant color and yummy taste. This lip smacking smoothie is just enough to make your tummy yummy!!! Just stir the smoothie a little before your first sip....aww..its really an inviting smoothie..Enjoyy!!!!!

It is the combo of AVOCADO AND MANGO Smoothie with strawberry sauce....(SERVINGS - 1 CUP)

INGREDIENTS

Mango                               - half a mango
Avocado                            - half an avocado
Strawberry sauce               - 2 tsp
Chocolate sauce                - 1 tsp, garnishing 
Vanilla ice cream              - 4 tbsp
Sugar                                - 2 tbsp
Milk                                 - 2 tbsp
Some fruit chunks of avocado , mango for garnishing
Pistachios for garnishing

PREPARATION

MANGO SMOOTHIE

• Blend half of a mango, 1 tbsp of sugar, 2 tbsp of vanilla ice cream , 1 tbsp of milk and strawberry sauce to a fine smoothie. Pour it in the serving glass upto half of the glass. Chill until avocado smoothie gets ready.

AVOCADO SMOOTHIE

• Blend half of a avocado, 1 tbsp of sugar, 2 tbsp of vanilla ice cream, 1 tbsp of milk to a fine smoothie. Chill till serving.

SERVING

• Take the prepared chilled mango strawberry smoothie from fridge, line in between with chocolate sauce gently and pour the avocado smoothie slowly with a ladle . Top it with fruit chunks and pistachios. Stir a little while drinking for a luscious drink..

MUSHROOM RECIPES - KAJU MUSHROOM MASALA CURRY / SPICY MUSHROOM CURRY

SPICY MUSHROOM CURRY

Mushroom in spicy cashew gravy is an exotic vegetarian dish with lip-smacking flavor. This tastes same as cashew chicken masala gravy and I recommend all non veggies to try this mushroom dish as it is the great substitution for a chicken dish.  Cashew / Kaju add rich and creamy texture to this dish. This tastes heavenly and just impress your family with this mushroom recipe. Sure, this makes your meal very delectable. This is a curry based mushroom dish which is a great combo of hot steamed rice or chappathi. Those who need a thick gravy can skip adding the water to the gravy. Hope you all love this restaurant style kaju mushroom curry and here is the recipe showing how to make spicy kaju mushroom curry/mushroom cashew curry. Do try and enjoy...

INGREDIENTS

Mushroom       - 100 gm

Tomato      - 1, medium, finely sliced

Ginger garlic paste   - 1 tbsp

Cashews          - 10 nos, soaked in water, make paste

Chilly powder(kashmir) - 3 tsp, less spicy but fine color as it is kashmir chili

Coriander powder      - 2 tsp

Turmeric powder        - half tsp

Fennel seed powder   - half tsp

Milk                  - quarter a cup

Curry leaves

Salt

Oil

Shallots ( 1 tsp, chopped)

Coriander leaves chopped

PREPARATION

• Heat oil in a wok and when hot add finely sliced tomato and ginger garlic paste. Saute until it turns mushy and raw smell disappears and then set aside.
• Now in the same wok add 1 tsp of oil, toss the chopped mushrooms well. Do not add salt now. Toss for 2 minutes and add the sauteed tomato to this and mix well.
• To this add chili powder, coriander powder, turmeric powder, fennel seed powder, cashew paste, and salt. Combine well and let it cook for few minutes. 
• After 5 minutes add 1 cup of hot water and let it cook until the oil separates. 
• When done, add milk and again cook for few minutes.
• Finally, temper it by heating a tsp of oil in another pan and fry shallots chopped and curry leaves. When done, pour it over the curry.
• Garnish with chopped coriander leaves.
• Serve along with steamed rice......or chappathi , poori, nan.. 

SWEET AND SPICY CHICKEN WRAP RECIPE - EASY DINNER IDEAS

Here is an easy and yummy dinner meal to rock your taste buds. Making chicken wraps or vegetable wrap for dinner or breakfast is a great idea whenever we are busy and tired. We will have most of the ingredients on hand and will be ready to use. You can also made this chicken wrap sandwiches with leftover chicken or mutton or fish. Chicken breast work best for this special wrap recipe. Its too simple when you have left over fried chicken and some bell peppers along with veggies will do the rest. Here finely cubed chicken is marinated with tomato sauce, soy sauce, along with spices and then shallow fried in butter which gives the real flavor. The finely chopped bell peppers and thinly sliced carrot are tossed in butter along with pepper powder and salt for one minute and mixed up with the fried chicken. And finally assembled in wheat roti or chappathi with a layer of mayo and tomato sauce (or  sweet and sour sauce ) and then add those tossed fillings and you have a delicious healthy meal that is ready to go. So lets see how to make an easy dinner meal / how to make chicken wraps within minutes at home.

INGREDIENTS (makes 6 medium sized wraps)

MARINATION

Chicken breast                       - 250 g, thinly cubed
Red chili powder                   - 2 tsp (wil be hot), can add less
Coriander powder                 - 1 tsp
Tomato sauce                        - 1 tbsp
Soy sauce                              - 1 tbsp
Curd                                      - 1 tsp
Turmeric powder                  - half a tsp
Butter                                    - 2 tbsp , melted
Salt

FILLINGS

Bell pepper                           - red, green, yellow ( quarter a cup each, chopped finely)
Carrot                                   - very thinly sliced , half a cup or more
You can add cabbage and veggies of your choice too..
Pepper powder                      - half a tsp
Mayonnaise                           - half a cup 
Tomato sauce or sweet sour sauce - 3 tsp
Butter                                     - 1 tsp, melted
Roti / wheat chappathi           - 6 nos
Salt 

PREPARATION

• Marinate the thinly cubed chicken breasts pieces with the above ingredients given under marination and toss in butter   until it turns golden in a medium flame. Set aside.
• Now toss the carrot slices and chopped bell peppers in butter along with pepper powder and salt for a minute or 2 minutes. When done set aside.
• Combine together mayo and tomato sauce well in a bowl.
• Now take a chappathi, spread 1 tbsp of mayo mixture and line it with tossed veggies and fried chicken.  Spread a layer of mayo mixture again for a creamy chicken wraps. Wrap it slowly and tightly.
• Serve and enjoy your dinner with a cocktail or any fruit juices.

MANGO CHEESE CAKE CUPCAKES / CHEESE CAKE MUFFINS

Its very simple to bake cheesecakes than  normal cakes.  I was in a bit worry regarding the un molding of this cupcakes. But it turned out really well . No more worries and i really enjoyed those lovely cheesy muffins with bits of mango puree  topping. Really sinful to eat chilled cheesecake .  The important thing to be noted is, we should have to wait for hours for chilling the cupcakes after the baking process. Some of my friends keep the baked cheese cake in freezer until frozen  and set out 15 minutes before serving. Hope you all will enjoy this mango cheese cake cupcakes and here is the recipe showing how to make mango cheese cake muffins / cupcakes. 

INGREDIENTS ( for 6 cup cakes)

FOR CRUST

Digestive biscuits                    - 8 to 10 biscuits

Unsalted butter                        -  4 tbsp, melted

FILLING

Cream cheese                          - Almarai (6 portions of a package),   at room temperature

Granulated sugar                     - half a cup

Sour cream                              - quarter a cup

Eggs                                       - 2

Condensed milk                     - 1 tbsp, optional only

Lemon juice                           - 1 tbsp

Vanilla essence                      - 1 tbsp

TOPPING

Mango                                        - 1, ripened, chopped finely

Sugar                                           - 2 tbsp, as per the sweetness of mango

Lemon juice                                 - 1 tbsp

Cornflour                                      - 1 tsp mixed in 2 tbsp of water

Whipping cream topping         (optional)

PREPARATION

• Powder the digestive biscuits and combine it with melted butter. Mix well with your fingers.
• Press the crumb mixture in the paper cupcakes with your finger tips or back of a spoon.
• Keep it in refrigerator until the base sets,  for about 30 minutes.
• Now for the filling, beat together cream cheese, sugar until smooth. Add sour cream and pulse again until smooth. Then add condensed milk again beat until smooth. Now add eggs one by one  along with lemon juice, vanilla essence and beat well. 
• Do not over process the mixture, just want it to be smooth.
• Now scoop this filling over the biscuit crust . 
• Bake it in a preheated oven (180 degree C)  for 20 - 25 minutes or until the center of the cupcakes are firm.
• Let it cool in tray on rack for 10 minutes and then refrigerate for 2 hours or overnight. BE CAREFUL.. Do not  remove the paper cups immediately . Let it stay cool for few hours and then do the whipping.
• Meanwhile add chopped mangoes, sugar, lemon juice in a heavy bottomed sauce pan and bring to boil. Let the mangoes cooked well and become mushy. Then add the cornflour  mixed in water and simmer for few minutes , stirring continuously. Let it cool.
• After 2 hours or when the cheese cake is well sets, remove the paper cups slowly and top it with 1 tsp of cooked mango pulp sauce . And frost it with whipping cream.