Lemon Mascarpone Berry Cake super delicious  !

Check out this delicious healthy gluten , flour and dairy free Avocado Brownies.Guilt Free Treat !!

Ingredients:
TO MARINATE: 500 gram Chicken cut into bite size pieces 1 tbsp vinegar 1 tbsp ginger & garlic paste 1/2 tsp white pepper 1 egg white salt as needed 2.5 corn flour OIL FOR FRYING CHICKEN TO MAKE SAUCE: 5 Garlic cloves thinly sliced 1/2 onion diced and separated 1tbsp green onion 1/4 cup green &red peppers cut into bite size 1/2 carrot 1 tsp soy sauce 1/2 tsp oyster sauce 1/2 tsp vinegar 1 tsp dark brown sugar 1/3 cup water 5 tsp corn slurry(corn flour and water ) green onions for garnish #chicken recipes#Chinese#Manchurian Make Sure you don't Miss out on Upcoming delicious Recipes by subscribing to my channel Cook With Nancy by clicking the link here: https://www.youtube.com/channel/UCBwT... Check out my latest recipe here: https://youtu.be/yoIeXgF0sbQ

Kheer is normally made in many Indian homes.It's made with Milk,Rice,Nuts and Saffron.It is one o the most common dessert Indians would make anytime of the year. Here is the method how to make this delicious lip-smacking kheer.

Ingredients:

1/4 cup long grain rice
3-4 cups full fat Milk
4-5 tbsp Sugar
few strands of Saffron
10 Almonds,chopped
1/2 tbsp Golden Raisins
4-5 green cardamom seeds crushed (optional)

/center> Method:

Wash rice under running water until clear.
Soak rice with enough water for 30 minutes.
After soaking time,discard the  water..
Add milk in a large heavy bottom pan, bring it to boil on medium heat.
Once milk comes to boil,crush the rice with your hand to break them. Add to the boiling milk and mix well.
Cook rice  on low-medium heat for 25 minutes, or until rice is soft and cooked.( Make sure to stir frequently to avoid rice and milk sticking to the pan)
Check rice by pinching and it should mash easily.
Add sugar and stir well .Continue to cook until kheer starts to thicken.
Add raisins and give it a stir,add saffron,crushed cardamom  and almonds,stir for 3-4 minutes.( If you prefer to add saffron later in the end that is fine too.)
Turn off the heat when rice kheer is still ru

Lets see how to make this delicious and simple Green Chutney that goes well with any Indian Appetizer !


Ingredients:

1 cup mint leaves 1 cup spinach 1 cup cilantro 1 green chili or as needed 1 inc ginger peeled chopped 2 tbsp yogurt salt as needed pinch of cumin seeds Method: Add all in blender or food processor and blend until smooth.

Nethili Meen Kulambu is traditional fish curry, that is made with a clay pot. With spices,tomato ,onions and coconut. Previously when I posted Nethili Meen fry, I mentioned I will post one of my moms recipe with this fish and here it is. 

Ingredients:

5-7 small size shallots 
2 green chilli 
15-20 fish 
2 medium tomatoes, diced
1/2 tsp turmeric powder
1/4 tsp salt or to taste
1 tsp chilli powder or to taste
2 garlic clove,chopped
1/2 inch ginger,chopped
1 small cinnamon stick 
2 cloves
1 tbsp oil
2 tsp poppy seeds(white or black)
4 curry leaves
1/4 cup shredded coconut
2 cups of water or as needed
cilantro to garnish

Method:

Wash and clean fish well. ( cut the head and clean) wash with some turmeric and salt. Set aside.
Place a pan on medium heat, add oil. Once oil is hot add cinnamon sticks, cloves and curry leaves.Cook util you get nice aroma.
Add chopped ginger, garlic,saute for 2-3 minutes, until raw aroma leaves.
Add shallots and chilli,cook until golden brown.
Add chopped tomato and cook for 7-10 minutes ,add 2 cups water and bring it to boil.
/center> Mean while in a food processor add coconut and poppy seeds with little water and make smooth paste.
Add the paste to tomato and cook for 10 minutes on medium-low. (add more water if needed as per the gravy consistency)
Once the coconut mixture comes to boil and thickens little add the fish that is marinating and cook for 5-8 minutes.(Don't overcook the fish as it cooks very fast)
Garnish with cilantro.serve with plain rice.

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This is my first dosa recipe on my blog. This recipe is easy and quick to make and yet delicious. While i was growing up I remember my mom making all different types of dosa fillings, so we kids don't get bored of dosa .This is great snack for kids after school. As i mentioned it's quick to make.It's perfect way to make your breakfast or dinner special and filling too.

Total time 35 minutes/prep time 15 minutes / cook time 20 minutes.

Ingredients 
1 cup paneer,crumbled
1 small onion,chopped
1/4 tsp turmeric powder
1/2 tsp chilli powder 
Salt to taste
2 tbsp coriander,chopped
1 red or green chilli
1/2 tsp cumin seeds
2 garlic,chopped
2 tsp oil
Dosa batter as needed

Method:

Add oil in a pan /kadai to heat,once oil is hot ,add cumin seeds let it splutter.
Add garlic and cook until raw aroma leaves.
Add onions and chilli,cook until onions turn golden brown.
Stir in paneer along with chilli powder,turmeric powder and salt.Give a quick mix and cook for 1-2 minutes.(Over cooking paneer would make it rubbery) 
Turn off the heat,add cilantro and mix.
spread dosa batter on a tawa as thin as you can.( This will make dosa crisp) cook on low heat until its done.
Once dosa is cooked,spread paneer mixture in the centre of dosa and fold into three. Now flip dosa to other side and cook for less then a minute. 
Transfer to a plate and serve with chutney or as it is.(Cut them to serve, if you prefer)

Ingredients: 

Main ingredient: 

1 pound crawfish or Crab 

FOR FRYING SPICES 

2 tbsp coconut oil
1 tbsp coriander powder
1 tsp pepper powder
1 tsp fenugreek powder
2 tsp chilli powder

FOR MASALA PASTE

1 tbsp oil
5 garlic cloves
1 large onion
2-3 chillies 
1 inch ginger 
1/2 cup coconut,shredded
1 large tomato 
Salt as needed 

OTHER INGREDIENTS:

1 tsp oil
1 tsp cumin seeds
few curry leaves
1 small onion,finely chopped 
2 tbsp Water (if needed)

FOR GARNISH 

Cilantro and few curry leaves 

Method:

In a large pot add 3 cups water or as needed ,little salt and boil crawfish until cooked. Remove from water and set aside.

In a small skillet add 2 tbsp oil, add coriander powder,fenugreek powder,chilli powder,pepper powder,saute on low heat until raw aroma leaves.

Transfer the spice mixture into boiled crawfish and simmer for 3-5 minutes.

Mean while in a different pan add 1 tbsp oil to heat.Add garlic,onions,chillies,ginger and coconut and fry until light golden brown or until you start to get nice aroma. Transfer to mixer or food processor. 

In the same pan add tomato and saute until mushy.Transfer that into same food processor and make smooth paste out of it.Set aside.

Now transfer masala into crawfish and stir well,add salt to taste and water only if required.Cook on medium-low heat covered.

In a small skillet add 1 tsp oil to heat,add cumin seeds to splutter.
Add curry leaves and onions,saute until soft and light brown.

Transfer it to crayfish and continue to cook on medium-low for 25-30 minutes,or until the masala thickens and the masala is deep brown in color.

Notes: 

1. you can use crab instead of crawfish for this recipe

Peri peri chicken:

Total time 40 minutes:Prep time/10 minutes /Cook time 30 minutes (Plus Marination time)

4 birds eye chilli or thai chilli (adjust the spice level to your taste)
2 large red bell pepper, seeded 
2-4 red Serrano peppers
4 clove of garlic
1 lemon juice
zest of one lemon
1 tbsp-smoked paprika
3-4 small fresh bay leaves or dry
2 tbsp. fresh oregano
Salt to taste
1 tbsp sugar
4 small red shallots or 1/4 cup chopped red onions
1/2 cup olive oil
6-8 pieces of chicken

Method:

Transfer all the ingredients except chicken in a food processor. Process until smooth consistency. Set aside.

Wash and pat dry the chicken with paper towel. Trim excess fat of chicken.

Pour the marinade on the chicken (reserving some sauce for later) and mix well till chicken is coated . ( (Use gloves or tongs to mix) Seal it in airtight bag or in a container, Refrigerate at lest for 5 hours, preferably overnight to get maximum flavors.

When ready to use remove from refrigerator, shake the excess marinade off the chicken pieces.

Now place the chicken on the griddle, do not over crowed.(If you can grill the chicken even better) Turn the chicken, brush with marinade. Repeat this until the chicken is cooked.(You can also finish the chicken in oven last 10 minutes)




If you don’t have a grill, bake the chicken in 425 degree F. place the chicken on a baking pan lined with a foil, bake for 15 mins, turn the chicken brush some marinade, and bake for another 15 minutes or until the chicken is cooked.

To get a smoky flavor light a small coal, place it in a small cup in the center of the grilled chicken, drop some olive oil on the lit coal and cover the dish.(Optional)

Serve Peri-Peri chicken along with sauce on the side and your favorite veggies or just lemon slices.

Notes:

1. If you unable to get Thai red bird chillies,use 4 regular (Indian) chillies.It's equally spicy.

2. If you prefer to cut on heat add ¼ cup coconut milk. (I did not use) I would suggest this for someone who wants to mellow down on the heat from sauce.

3. You may also skip all kinds of chillies and just use 3 Red Bell Peppers alone to the sauce recipe, along with some regular paprika for heat.

MANGO LASSI PUNJABI STYLE


Mangoes are a favorite fruit of many people and definitely mine.I love mangoes in any form.I have not come across one who hates mangoes.This is a fruit of summer,well what a perfect time to cool our body with this wonderful suckling mango lassi. lets get started with the recipe:)

Mango Lassi

Total time 15 minutes 

Ingredients :
4 medium ripe Alfonso mango or an kind
3 tbsp heavy cream (optional)
2 cups yogurt, cold
4-6 strands of saffron
2 tbsp sugar
7-9 ice cubes or as needed
Few mint leaves to garnish

Method

Peel skin of mango, cut them into big chunks.
Transfer mangoes into blender along with sugar,blend for 30 seconds.
( you can skip sugar if the mangoes are sweet)
Remove the lid and add saffron, ice cubes,yogurt and cream. Blend for another 40 seconds or until desired consistency.
(If you like to skip cream that's totally fine. I like to use it because it gives little richness to the Lassi)
Pour in to a tall serving glass and garnish with mint leaves. Serve immediately.

Notes : For flavor I am using saffron,but you could use cardamom powder if you like.