Month: January 2015

EASY ALMOND CHEESE CAKE

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This plain cheese cake is very easy to make,and it tastes very good ! The addition of semolina or rawa gives you the the taste of a love cake(recipe yet to upload).Iv tried this with just plain curdled milk,(when milk got spoilt)  and it tasted fine too.Now for the recipe:

3 cups cottage cheese/paneer.

1 cup rawa/semolina

1 cup sugar

1 tblsp.butter/clarified butter

3 eggs

1/4 tsp almond essence

1/2 cup almonds

To make paneer or cottage cheese

1+1/2 litres milk

1-2 tblsp.lemon juice

Heat milk and add the lime juice to it.When you see the milk curdling.remove from the fire.Drain on a muslin cloth,and set aside.

Roast the semolina slightly until warm,(the color should not change).Mix the cheese with the semolina and allow to stand for half an hour.Blanch,peel and coarsely powder the almonds. Beat the eggs.Mix the rest of the ingredients, the powdered almonds and the eggs into the semolina mix..Bake in a moderate oven for 45 minutes(180 degrees).Can be served cold or hot.

Tip:Do not throw the whey,after making paneer.The liquid can be used to make fluffy chappathis,or any type of rotis.Can be added while making dhal or paneer too.Some whey can be added to buttermilk too. The whey has a lot of nutrients so don’t discard it.

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STUFFED FISH WITH PRAWNS

Calin's Kitchen 2 Comments

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This combination of sea food is a topper to serve as a starter or even as a main course.Iv used pomfret fish .You could try with tuna,salmon or seabass.

The recipe here is for 2 medium sized pomfrets one weighing around 350-400 gms.

For the fish preparation:

2 medium sized pomfret fillets(centre bone and head removed)

1 tblsp.chillie powder

2 tblsp.lime juice

1 tblsp.olive oil.

salt to taste.

Mix the ingredients to a paste and apply all over the fish,and set aside.

For the prawn filling:

200 gm prawns(cleaned)

2-3 green chillies chopped

1/2 cup of spring onions chopped

2 tsp.ginger garlic paste

1/2 tsp chilli flakes

2 tsp.vinegar

1 tblsp.cornflour

1/2 tsp.pepper powder

2 tsp.butter.

1/4 cup water.

2 tsp.worcestershire sauce

salt to taste.

butter/olive oil for grilling

Heat the butter,dont let it brown.Add the prawns with the ginger garlic paste and saute for 2-3 minutes.Add the rest of the ingredients,except for cornflour and water.Next add the cornflour,mixed in water,and cook till thick and well blended.

To stuff

Open up the fish which is marinated .Place filling enough to hold in without spilling out.Seal the edges with toothpicks.Grill till done. When you turn the fish to grill on the other side,take care not to allow the filling to spill out.Grill till golden brown.

Variations:The filling could be made to your choice,hot spicy tangy,cheesy.

This combination really turns out well so try your innovations…!