COCONUT MILK RECIPES - EASY YUMMY COCONUT MILK JELLY

COCONUT JELLY / COCONUT MILK ICE

Coconut milk recipes are always my all time favorite. Especially coconut milk dessert recipes are mouth-watering delicious. Jelly recipes are kids favorite and I thought of sharing an easy jelly recipe with agar agar or china grass and coconut milk. Gelatin is the main ingredient which is used in the preparation of jelly. But I always prefer chinagrass instead of gelatin as chinagrass is purely vegetarian. The rich taste of coconut milk and condensed milk along with the agar agar which acts as a jellying agent, makes this dessert very special. The desiccated coconut used to coat the jelly is the other attraction of this yummy dessert recipe. So let us see how to make coconut milk jelly/ chinagrass pudding/ agar agar pudding/ coconut milk pudding/ yummy pudding recipes/ easy pudding recipes/ jelly recipes.

Related recipes
Caramel custard
Chocolate and biscuit pudding
Simple coconut pudding
Papaya pudding
Avocado pudding
Coconut water pudding
Lemon cheesecake
Avocado chocolate surprise
Carrot and rice balls dessert
Vermicelli milk pudding

INGREDIENTS

Chinagrass / Agar agar - 10 gm

Milk - 1 cup

Coconut milk - 1 cup, thick milk

Sweetened condensed milk - half a cup or little more

Sugar    - few teaspoon,  for more sweetness

Salt - quarter tsp, to balance the taste

Desiccated coconut  - 4 tbsp, to garnish

PREPARATION

Here is the video showing how to make coconut milk jelly pudding

• In a pan, add china grass / agar agar along with a half a cup of warm water. Combine well and switch on the flame. Let it cook over a medium flame until it melts completely into a clear liquid. Stir continuously. When done, set aside in a bowl. (be careful that it will set quickly once it is cooled, so stir occasionally until we prepare the milk mixture).
• Boil milk and coconut milk in a pan. Stir occasionally. When it boils, add the sweetened condensed milk and mix very well. Add a pinch of salt to balance the taste and sugar if required for more sweetness.
• Combine well and add the prepared agar agar mixture, mixing continuously until the agar agar mixture is well combined. When done, remove from flame and pass this mixture through a strainer to avoid any lumps. 
• Now you can transfer it to a square tray or any silicon molds and keep refrigerated once it is cooled. 
• Let it stay in the refrigerator for 6 hours or overnight.
• Slice it into desired shapes or can use a cookie cutter. Coat it with desiccated coconut and serve.

SOUP RECIPES - HOT AND SOUR CHICKEN SOUP

CHICKEN SOUP RECIPES

Soups are hearty comfort food which can be prepared with less mess.  I often make Clear chicken soup recipe at home using fresh chicken stock. For me, chicken soup is my favorite but my daughter loves sweet corn soup the most. So I used to add veggies to my chicken soup like carrots chopped, cabbage chopped, sweet corns like so. Today am going to share the recipe of Hot and sour chicken soup. As the name implies, this soup is little spicy hot. I used fresh chicken stock instead of store bought in this soup recipe. For hot and sour soup, the sauces are the main attraction. So instead of adding each sauce separately, mix everything in a bowl and then add it to the soup for the perfect flavor. So let us see how to make Hot and sour chicken soup at home. 

Other recipes to try

Rigatoni pie

Malabar fish curry

Easy snack recipes

INGREDIENTS (serves 3 )

Chicken breast  - 2 nos, medium sized

Bay leaf  - 1

Water - 2 cups

Butter - 2 tsp, melted

Spring onion white part - 1 tbsp

Garlic chopped - 1 tbsp

Green chilies chopped - 1 tsp, can use more or less

Carrot - 2 tbsp, very finely chopped

Cabbage - 2 tbsp, very finely chopped

Pepper powder - half tsp

Cornflour - 2 tsp mixed in a quarter cup of water

Chopped spring onion - 1 tsp, green part

Salt

For the sauce

Tomato sauce  - 1 tbsp

Soy sauce  - 1 tsp

Sugar - half tsp

Vinegar - 1 tsp

PREPARATION

Please check the below video showing how to make hot and sour chicken soup 

• Put the chicken breast in a pan along with bay leaf and two cups of water. Let it cook until chicken becomes tender. When done, take out the chicken breast and set aside the water discarding the bay leaf. Chop the cooked chicken breast into small cubes. Set aside in another bowl.
• Now mix together all the ingredients given under 'for the sauce' and set aside.
• Now heat a wok with butter. Saute the chopped spring onion white part, chopped garlic, and chopped green chilies. saute for a minute and then add carrot chopped and cabbage chopped.
• After a minute, add the chicken cubes and give a fine mix. Add stock water and let it cook for 5 minutes. 
• To this, add pepper powder and salt. Add the prepared sauce mixture and mix well. 
• Finally, add the cornflour slurry and let it cook for 2 minutes, stirring continuously. Garnish with chopped spring onion.
• Serve piping hot and enjoy.
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OVERNIGHT OATS WITH YOGURT AND COCOA POWDER - WEIGHT LOSS RECIPES

Overnight oats recipe

Do not ever skip your breakfast meal even on those lazy or busy days. Instead, go for this simple yet healthy breakfast oats. Sometimes, we will sacrifice our health for the sake of convenience by heating up frozen meals. We don't want to waste our valuable time in the kitchen,  making breakfast. Like so, we all know that shedding weight by cutting down the breakfast is not at all good for health. Still many of us are very careless about our breakfast. So for those who want to whip up their breakfast meal within minutes without sacrifice on taste, here is my healthy weight loss recipe that will be ready in no time and help you to shed weight. You can check my blog for many other weight loss recipes and overnight oats recipes. Here i used chia seeds, cocoa powder, and greek yogurt for this no cooking oats recipe. Do you know the health benefits of cocoa powder? It is not just a great way to satisfy your sweet tooth but it is also a way to shed weight when used in moderation. So let us see how to make overnight oats with yogurt and cocoa powder.

INGREDIENTS (SERVES 2)

Quaker oats    - 1 cup

Low-fat milk  - 1 cup + quarter a cup (if required)

Yogurt      - quarter a cup

Chia seed - 3  tsp

Unsweetened cocoa powder - 1 tbsp or more

Dates puree - 3 tbsp (for sweetness)

Apple - 1, chopped

Grapes - as required (or can use any fruits of your choice)

PREPARATION

Here is the video showing how to make overnight oats with yogurt

• In a jar (i took a big one which serves two) add quaker oats along with a cup of low-fat milk or Almond milk and yogurt. Combine well with a spoon. To this, add chia seeds and again mix well to combine. Keep it in the refrigerator for at least 5 hours or preferably overnight. 
• The next day, transfer it to a bowl and add quarter a cup of low-fat milk, mix well. (it is optional only. I love a semi-thick consistency and so i prefer this way.) 
• To this, add cocoa powder and dates puree (soak 5 dates in warm water and squeeze it well with hands and pass it through a strainer to get the puree).  Again mix well. Here dates puree is used for the sweetness and so use accordingly. 
• SERVE - Now take two serving bowls, add some chopped apple and grapes, pour this oats mixture, and drizzle some dates puree and serve. Yummy overnight oats ready.

PANEER TIKKA MASALA RECIPE - NO ONION RECIPE

PANEER TIKKA MASALA RECIPE

Paneer tikka masala is a very popular veg side dish recipe and can be prepared in different ways. It is usually served along with butter nan, chapati, paratha like so.  I have shared a paneer tikka masala on my blog a few months back. That recipe calls for onion but here am sharing yet another variation in paneer tikka masala without onion. For this recipe, i used Homemade paneer which is very simple to make at home. All you need for making Paneer at home is Milk and lemon juice. Cooking is my passion and i love to cook for my family, friends, and relatives. Nourishing the heart and soul of people through yummy food is something great for a passionate cook like me. Restaurant style paneer tikka masala is very much liked by most of us. Though am not a paneer recipe lover, i love to have this restaurant style paneer tikka masala. So let us see how to make paneer tikka masala recipe without onion. 

Also, check this recipe

Paneer tikka masala with onion

INGREDIENTS

Paneer - 200 g, how to make paneer at home

Oil

To marinate paneer

Gram flour / besan / kadalamavu - 2 tbsp

Curd  - 2 tsp

Coriander powder - half tsp

Turmeric powder - quarter tsp

Chili powder   - half tsp

Salt - little

For the masala

Cumin seed   - quarter tsp

Hing / kayam - quarter tsp

Coriander powder - 1 tsp

Turmeric powder - quarter tsp

Kasuri methi - 1 tsp

Ginger paste - half tsp

Tomato paste - grind together 2 ripe tomatoes in a blender

Red chili powder - 1 tbsp

Cornflour - 1 tbsp

Sugar  - half tsp

Salt - as required

Garam masala powder - quarter tsp

Coriander leaves - few, chopped

Fresh cream   - 1 tbsp (or use 2 tbsp of butter)

PREPARATION

Here is the video showing how to make paneer tikka masala

• Marinate the paneer with gram flour, curd, coriander powder, turmeric powder, chili powder, and salt. Keep refrigerated for 30 minutes (very important).
• Now heat oil in a pan for shallow frying. Fry the paneer until both sides turn slightly golden. Transfer it to a plate. Set aside.
• Heat a wok with 2 tbsp of oil. Splutter cumin seeds. When done, make the flame to very low. Now add hing, coriander powder, turmeric powder. Saute well for a minute. Then add kasuri methi and ginger paste. Saute until the raw smell disappears.
• Now make the flame to medium and add the tomato paste along with chilli powder.  Combine very well and cook until oil floats on the top. 
• Then add the cornflour mixed water and combine well.
• Add sugar, garam masala powder and check for salt. 
• Now add chopped coriander leaves and mix well. 
• Add the fried paneer now. Let it cook for 4 minutes. Finally, add a tbsp of fresh cream (or can use 2 tbsp of butter.). Cook for a minute and serve hot.

2 INGREDIENT MILK POPSICLE - POPSICLE RECIPES

MILK POPSICLE

Milk popsicle recipe or popularly known as Paal ice is a nostalgic popsicle with very few ingredients. In my school days, Summer holidays are incomplete without milk popsicle (paal ice) and sip ups. Today while am making this milk popsicle, my mind reminds me of those school days with my friends and cousins. I really miss each and every moment we spent together and those days we are living for today and there were no tomorrows. But today everything changed and we are living for tomorrow's only. Lil bit Nostalgic feel .right?  Ok. Let's move on to the recipe. Here am going to share the recipe for Milk popsicle with just two ingredients. Full cream milk and sweetened condensed milk are the two ingredients required for making this simple and quick popsicle recipe. Vanilla essence, rose milk essence, pista essence is the other ingredients which add color and flavor to this popsicle. Milk popsicle with nuts is really awesome. You can also add a few drops of chocolate sauce to this milk mixture for chocolate milk popsicle recipe. So hope you all give this popsicle recipe a try and drop your valuable feedback in the comment box below.

INGREDIENTS

Boiled and cooled milk  - 550 ml

Sweetened condensed milk - half a cup

Vanilla essence  -  quarter tsp

Rose milk essence - 2 drops, for pink color

Pista essence          - 2 drops, for green color

Cashews or almonds or pistachios chopped - 2 tbsp or more

Popsicle molds - can make 8 popsicles

PREPARATION

Here is the video showing how to make this simple milk ice popsicle

• Dry the popsicle mold well and set aside ready.
• Boil the milk (full cream) and cool it. Set aside ready.
• Now let us make the milk mixture - In a bowl, add the boiled and cooled milk. To this, add the sweetened condensed milk. Mix very well until well combined.
• Now add vanilla essence. This gives a fine flavor or u can skip this and pour this milk mixture into the popsicle mold. 
• Here am showing four flavors of milk popsicle in a single recipe. 
• Pour two popsicle molds with this plain milk mixture. Other two popsicle molds with nuts and milk mixture. 
• Mix pista essence with some milk mixture in a cup and pour into the popsicle mold.
• Mix rose milk essence with some milk mixture in a cup and pour into the popsicle mold.
• Close it tightly.
• Let it freeze for 8  hours.
• When done, take out the mold. Keep it outside down and show it under tap water for 10 seconds (do not keep it more as it will melt).
• Then gently open it and enjoy.
• It is very hard to take a perfect picture of a popsicle as it melts within minutes. (so please excuse me for the same).

TASTY CHICKEN FRY RECIPE - PAYYOLI CHICKEN FRY

CHICKEN FRY RECIPE / KERALA RECIPES

Chicken fry recipe is the simplest chicken recipe which can be made in different ways and styles. The chicken dish which we always prefer to cook at home on those lazy days. I have shared many chicken fry recipes on my blog such as Spicy chicken fry, Thattukada chicken fry, Pepper chicken fry like so. This chicken fry recipe is a Kerala style chicken fry with Kerala spices. Payyoli chicken fry is a Malabar special chicken fry recipe which is very flavorful. This dry chicken dish is very popular among Keralites, especially among Malabaris. Payyoli is a place in Kozhikode district which is situated in the South Indian state of Kerala. Payyoli is also famous in the name of PT Usha, as it is the hometown of This Athlete. This chicken fry is very popular in Payyoli. Now this recipe has become our family favorite too. Chicken pieces are well marinated in the spicy chicken marinade and then fried in coconut oil until crispy.  Later it is served along with crispy fried scraped coconut, curry leaves and green chilies which makes this chicken fry recipe more special. 

Related recipes
Fried chicken kababs
Korean fried chicken
Thattukada chciken fry
Chicken chizza recipe
Chicken 65 recipe

INGREDIENTS

Chicken     - 400 g, make medium sized pieces

Coconut oil   - for deep frying

Scraped coconut - 4 tbsp

Green chilies  - 4 nos, slit

Curry leaves  - a handful of

Marinate with

Kashmiri chili powder  - 1 tbsp

Turmeric powder     - half tsp

Coriander powder    - 1 tsp

Meat masala powder- half tsp

Ginger garlic paste   - 2 tsp

Vinegar    - 2 tbsp

Cornflour - 3 tbsp

Salt - to taste

PREPARATION

Check below video showing how to make Payyoli chicken fry

• Cut the chicken into medium sized pieces and set aside. (Here is a tip while you using frozen chicken. Just soak the chicken pieces in salt and vinegar water (after cleaning) for 10 minutes. Then transfer it a colander and set aside)
• Make a chicken marinade with chili powder, turmeric powder, coriander powder, meat masala powder, ginger garlic paste, vinegar, and salt. Marinate the chicken pieces in this marinade and keep refrigerated for 15 minutes (not more than that).
• After 15 minutes, add cornflour (just before you are going to fry the chicken). Combine well.
• Heat oil for deep frying.
• Once hot, make the flame to medium. Then fry the green chilies and curry leaves. Transfer it to a bowl. Then fry scraped coconut. Fry until slightly golden (be careful while frying coconut, it will burn quickly). Transfer it a bowl. Set aside.
• Now slide the marinated chicken pieces one by one to the hot oil. Do not fry overcrowded. Flip only when one side is done. Fry until both sides turn golden and crisp. When done, transfer it to a plate.
• Now combine chicken fry with the fried coconut, curry leaves, and green chilies. Serve hot.
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Chicken 65 making video here - How to make perfect chicken 65

Chicken chizza making video here - How to make chicken chizza

BATICA RECIPE / GOAN CHRISTMAS CAKE - BOLO DE RULAO

BAATH / BATICA RECIPE

Waiting for simple and easy yet outstanding cake recipe for Christmas? Then here is the recipe for a semolina COCONUT cake without flour(All purpose flour/ maida).This cake is also known as Bolo De Rulao (cream of wheat cake) which is commonly made during Christmas in every Goan households. This cake (Batica )has a dry texture like cornbread.  The batter of this cake must set aside overnight or for 10 hours at room temperature which makes this cake soft. Really this is a scrumptious cake. I highly recommend giving this cake a try. 

INGREDIENTS

Egg    - 3 nos, at room temperature

Sugar - half a cup

Oil     - quarter a cup

Semolina / rawa      - 1.5 cups

Grated coconut, slightly crushed - 1.5 cups

Baking powder       - 1 tsp, leveled

Salt                         - quarter tsp

Cardamon powder - quarter tsp, optional

PREPARATION

Here is the video showing how to make this Semolina coconut cake

• Line the baking tray with butter paper and set aside ready.
• Crush the freshly scraped coconut by pulsing it in a blender for a second or two (like crumbs). Add this crushed coconut to a bowl along with fine semolina, baking powder, and salt. Combine it well with a spoon (the mixture should resemble breadcrumbs). Set aside.
• Now in a large bowl, add eggs(must be at room temperature). To this add sugar and beat until white and fluffy.
• Then add vegetable oil and whisk again well. Now you can add cardamom powder (i skip this, but still it tastes perfect).
• Now pour this egg mixture little by little into the semolina mixture. Fold it very well using a spoon or spatula. 
• Now transfer it to the prepared baking tray and cover it with a foil paper. Keep it at room temperature overnight (10 hours) or at least 6 hours. 
• Then remove the silver foil on the top of the pan and bake in a preheated oven at 180 degree C for 25 to 30 minutes or till brown and cooked through. (check with a toothpick, if it comes out clean when inserted then the cake is ready )
• Remove from oven and let it cool to room temperature before demolding. 
• Then take out the semolina cake off the butter paper and slice. Really it is a scrumptious cake. Must try this at least once in a lifetime. 
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My Other Cake Recipes:

Plum Cake Recipe
Black Forest Cake

Homemade Marzipan recipe

Carrot Pola

KERALA SPICY FISH CURRY - SPICY MACKEREL / AYALA CURRY

KERALA RECIPES / MACKEREL FISH CURRY

Malabar style fish curry or Kerala red spicy fish curry is a spicy fish curry recipe which is usually paired with steamed rice. We Malayalees are very fond of Chorum meen mulakittathum. Especially Mackerel or Ayala mulakittath is one of the favorite fish curry recipes for every Keralites. As rice and fish is a staple food in Kerala, this dish with fish is very popular among Keralites and now among tourists who love this God's own country, Kerala. Fish curry with coconut milk, Kerala fish curry, Goan fish curry recipe, Raw mango fish curry, Gamboge fish curry are some of the popular dishes on my blog. As Malabar recipes are very famous for its unique taste and aroma, let's go a ride through the Malabar cuisine. Here am sharing yet another Malabar delicacy with Mackerel / Ayala fish and Malabari spices. For this fish curry, I skipped the use of ginger and garlic. Still, this curry recipe is super awesome. I have shared  Malabar fish curry recipe with coconut on my blog a few months back and this fish curry recipe is made without coconut.  Hope you all will enjoy this traditional meen curry / traditional Kerala fish curry recipe also for sure. So here is the recipe for Kerala style red hot fish curry/ Malabar meen mulakittath/ Ayala mulaku curry/ Malabar fish curry/spicy fish/ mulaku curry/ mackerel dishes/mackerel recipe/simple fish recipes/how to cook mackerel.

Related fish curry recipes

Pachamanga meen curry

Karimeen fry

Fish egg fry recipe

Raw mango fish fry

Green fish masala fry

Grilled fish

Chettinad fish fry

INGREDIENTS

Mackerel / Ayala    - 3 nos, big, cleaned and sliced

Shallots                   - 12 nos, sliced

Fenugreek seeds (uluva) - 1 tsp

Tomato   - 1, big, sliced

Curry leaves  - few

Turmeric powder - half tsp

Kashmir chili powder - 2.5 tsp (can add more as per your spice tolerance)

Coriander powder - 1 tbsp

Tamarind (puli) - gooseberry sized, soak in water

Salt - to taste

Coconut oil - 2 tbsp + 1 tsp (final topping)

PREPARATION

Here is the video showing how to make Kerala style Ayala mulakittath / Kerala style fish curry

• Clean the mackerel / ayala and slice it and set aside, drained.
• In a bowl, add tomato slices, curry leaves, coriander powder, turmeric powder, Kashmir chili powder, and salt. Press tightly with your hand and mash it well. Set aside ready.
• Heat oil (2 tbsp) in a clay pot/ manchatti (preferably) and once hot, add fenugreek seed (uluva).  Saute slightly (do not let it golden) and then add shallots. 
• Saute it until slightly golden. To this, add the mashed tomato mixture. Combine very well.
• Let it cook covered until oil floats on the top and tomato turn mushy. 
• Once done, open the lid and add tamarind pulp by squeezing the soaked tamarind (puli) along with tamarind water. Mix well. Let it cook for a while.
• Now add a cup of warm water to it and let it cook for another 8 minutes over a medium flame.
• When done, check for salt and add the sliced fish one by one. 
• Make the flame medium-low and cook covered for 5 minutes or until fish is done. No need of cooking fish for long. 
• Once done, sprinkle coconut oil (1 tsp) and cover it. Remove from flame. Let it stay aside for an hour that makes the fish curry recipes perfect.
• Serve after an hour (preferably few hours). Delicious, finger-licking fish curry is ready.
• Serve along with steamed rice, chapati, paratha etc.
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Also please watch the video of a special prawns fry below:

VERMICELLI MILK PUDDING - NO CHINA GRASS NO GELATIN PUDDING RECIPE

DESSERT RECIPES / MILK PUDDING RECIPE

Finishing a meal with a sweet treat like pudding is something which is unaccountable. It is very easy to whip up a simple pudding even after your craving for sweet strikes. I don't have a serious sweet tooth but my cravings for sweets often strikes at midnight which is the worst time for eating. So I go for fruit smoothies only. But last week my craving was a simple pudding and this was that pudding which I make at midnight though I have to wait until morning to taste.  It has been quite long I make pudding at home. Many of my readers requested me to share some simple but impressive pudding recipes on my blog. This milk pudding serves flavors of both roasted vermicelli and rose syrup. Moreover, it is too pretty to eat. Sometimes we really eat with our eyes, especially if it is a dessert. No china grass or no gelatin dessert is the other specialty of this easy pudding. Instead, I used cornflour. This is a Perfect milk pudding, I must say that. Here is the recipe showing how to make simple milk pudding/ quick dessert ideas/easy desserts to make/pudding recipe/pudding without gelatin/gelatin alternative for pudding/cornstarch pudding/vermicelli recipe/ sweet recipes/party dessert ideas.

Other pudding recipes
Oreo chocolate pudding
Marble pudding
Simple coconut pudding
Fruit smoothie pudding
Fruits nuts pudding
Avocado pudding
Coconut water pudding
Caramel custard pudding

INGREDIENTS (Ayesha's kitchen)

For vermicelli cups

Thin Vermicelli   - 3 cups

Ghee   - 1 tbsp + half tsp

Sweetened condensed milk - quarter a cup

For the pudding

Milk - 2 cups

Sweetened condensed milk - half a cup (i added less, can add more)

Rose milk essence - 2 drops (for pink color)

Cornflour - 3 tsp mixed in quarter cup of water

Rose water - half tsp, optional

For the pink piping decoration

Half a cup of prepared pudding

2 drops of rose milk essence

PREPARATION

Here is the video showing how to make vermicelli milk pudding

• MAKING OF VERMICELLI CUPS - First, you have to set aside the silicon cupcake mold or mini cupcake tray. If you are using mini cupcake tray, then seal each cups with silver foil. Set aside ready.
• Heat ghee in a nonstick pan and roast the thin vermicelli on a medium flame till it turns slightly golden. Then add condensed milk and mix well continuously until well combined for a minute. Add half tsp of ghee, mix it and transfer it to a bowl.
• Now immediately fill each cupcake mold with this vermicelli mixture while still warm (it will harden quickly so do not let it cool). Press it lightly with your fingers or a spoon to get the shape of a cup.Keep it in the freezer for 30 minutes or for an hour to set.
• MAKING OF MILK PUDDING -  After 30 minutes, make the milk pudding. Bring to boil milk in a pan over a medium-low flame. Once the milk boils, add condensed milk and mix very well constantly (as the vermicelli cups are sweet, I added less sweet for pudding. But sweet lovers can add 2 tbsp of sugar too for the pudding). Stir continuously for 2 minutes. 
• Then add few drops rose milk essence to the milk and stir.
• Add cornflour mixed water (mix cornflour in a quarter cup of water) and stir continuously (do not take off your hand). You can see the mixture starts to thicken. Stir for 2 minutes over low flame until the mixture thickens enough to coat the back of a spoon and remove from flame.
• FOR THE PIPING - Reserve quarter cup of the pudding mixture to a bowl and add few drops of rose milk essence. Mix well with a spoon. Transfer it to a piping bag and keep refrigerated until the pudding is set. 
• Take the vermicelli cups out of the freezer. Stir the pudding mixture and pour the pudding mixture into the vermicelli cups. Snip off the tip of the ping bag and make your designs. Now keep it in the refrigerator to set( not in the freezer). Chill for 6 hours and serve. 
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