SWEET LIME -PASSION FRUIT CHEESECAKE PIE


This is a lovely combination which came up as I

was running short of lime in the wee morning

on Sunday .

Desserts like this should be made a day in

advance. Anyway, there was no difference in

making couple of hours before lunch .

You can fill an unbaked pie shell or make a

crust with digestive biscuits .

Today I made a crust with biscuits .

So here’s to the recipe

INGREDIENTS

For the crust

200 gm digestive biscuits

2 tbsp butter melted

2 tbsp sugar/ honey

Mix all the ingredients in a food processor .( The biscuits should be crushed fine )

Press on a buttered spring form mould or pie

mould and allow to set in the refrigerator ,till

the filling is made .

For the filling

100 gm butter

1 cup cottage cheese /cream cheese

1 tbsp grated rind of sweet lime

Juice of 1 sweet lime

3/4 cup- 1 cup sugar

4 eggs

1/4 cup cream( room temperature)

1 cup flour

1 tsp baking powder

1/2 tsp vanilla

METHOD

•Beat butter and sugar till creamy.

•Add cheese,lime juice, rind and beat lightly.

•Add one egg at a time and beat.

•Next fold in rest of the ingredients,and pour

into the prepared crust/ pie.

•Bake in a moderate oven ( 180C ) for 35

minutes .

It might look jiggly ,but don’t worry it will set in

the fridge after a few hours.

You can serve this dessert warm too.

Serve with cream or by itself .

Topping: Passion fruit concentrate poured over

while serving

Any choice of your topping will match this

dessert.

The top cracked while transferring so don’t

mind the photo .I forgot to take the ‘out of oven’

photo as I was too busy 😊

PEANUT ‘N’CASHEW KATLI


This recipe is the same as Cashew Katli,with

a mix of cashew and peanut powder.

You can mix 1:1 ratio or just a handful of

cashewnuts mixed with peanuts to make this

sweet.

INGREDIENTS

1cups finely powdered cashew nuts

1 cup peanuts ( skin removed)

1 cup powdered sugar

1/2 cup water/milk

1 tsp.cardamon powder

1 tsp.ghee

2-3 tblsp.milk powder (optional)

METHOD

There are two methods which i have tried, and

like to share with you.

First Method

•Heat all the ingredients,except the ghee

together on medium flame,till it comes to a

soft dough stage.

Lastly add ghee and roll between two sheets

of oil paper after  its cool.

Cut into desired shapes.

Second method

Heat the water and sugar till sugar

dissolves.(one string consistency).

Add the rest of the ingredients,and cook  till

soft ball stage.Cool,roll out,cut into 

desired shapes.

Tips

•When you powder cashewnuts,run the mixer

at high speed and powder at onestretch,to

avoid the release of oils.

•Sieve for fine powder.

•You could dry roast the cashewnuts lightly,and

powder  too.

•You could grind the nuts with milk to a paste,

and try a third variant too.My option is the

powder method .

•For a richer look you could use silver vark on

top of the mixture before cutting.(This does

not contibute to the taste)

•You can use only peanuts and a handful of

cashew nuts too

 

KOKUM FISH CURRY


This is a tangy black curry and tastes good with

fish fillets,or fish with less bones.

I made this recipe with sting ray cubes.

This recipe is akin to the Srilankan Ambulthiyal

I have posted before .

This is good to serve with rice,rotis,side dish for

stringhoppers or even bread .The same recipe

can be made with meat too.So do try and let me

know your comments.

INGREDIENTS

500 gm fish

3 pieces kokum ( soaked in warm water)

10 cloves garlic

2 onions sliced

2-3 green chillies

1 inch ginger chopped

1 tsp chilli powder

1 tbsp coriander powder

1/2 tsp garam masala powder

1/2 tsp pepper powder

1/2 tsp cumin seed powder

1/2 coconut grated

1 tbsp rice

2-3 tbsp coconut oil

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds ( optional)

Curry leaves

Salt to taste

METHOD

First roast the chilli powder,coriander

powder,coconut and rice,in 1 tbsp oil till the

rice turns brown on medium flame

•Grind to a paste with the soaked kokum and

set aside.

• Heat oil in a clay pot ( love to cook in clay pots

😍)add mustard seeds,fenugreek seeds,curry

leaves.

•Next add onions,garlic,green chillies and sauté

till onion turns pink.

•Add the fish and cook for just 2-3 minutes.

•Add a little water,rest of the spices and the

kokum paste and cook for another 10 minutes

on a slow fire .Remove from fire.

Note :You could fry fish cubes separately

and add to this gravy .

https://calinskitchen.com/2019/10/26/sri-lankan-ambulthiyal/

Link to ‘Srilankan Ambulthiyal’👆🏻

CHICKEN MALABAR BIRIYANI


This biriyani is from the Kerala cuisine,and it

has a unique taste compared to other biryanis

With lots of fried onions,and fried cashew nuts

to enhance the richness,it is indeed an

awesome dish from the Kerala cuisine.

Flavourful biriyani with less spices .

To the recipe

INGREDIENTS

500 gm kaima rice / seeraga samba rice(soaked

for 15-20 minutes)

1 tomato

Handful of mint leaves

Handful of coriander leaves

2-3 onions sliced

1/2 cup cashew nuts

A handful of raisins

1 tsp coarsely powdered cardamon powder

1 tsp rose essence / 1 tbsp rose water

2 sticks cinnamon

7-8 cloves

1 mace

1 cup curd

Juice of 1 lime

Salt

1 tsp garam masala powder or biriyani masala

1 tsp pepper powder

2-3 tbsp ghee ( to be added when layering)

To marinade

500-750 gm chicken pieces

1 tbsp pepper powder

Salt

Grind to a paste

10 green chillies

25-30 garlic cloves

2 inch piece ginger

To fry onions

5 big onions sliced

Salt

A pinch of sugar

50-100 ml oil

For the rice

1 tsp fennel seeds

1-2 bay leaves

Salt to taste

1 tsp ghee

METHOD

Marinade the chicken for minimum 20

minutes.

•Fry the onions with salt and sugar till light

brown,and set aside.

•Fry the cashew nuts and raisins in ghee and

set aside

To make the biriyani gravy

•Use the oil in which you fried onions,and add

the sliced onions ,cinnamon,cloves and fry till

translucent.

•Add half of the ginger garlic paste,chicken

marinade and cook for 10 minutes covered .

If using pressure cooker 1 whistle time.

•Next add the remaining paste,garam masala,

curd,lime,pepper powder,rose essence ,3/4th of

the fried onions ,tomato ,cardamon powder

and cook for further 10 minutes,and remove

from fire.

• Reserve one cup gravy for layering later.

To prepare the rice

•Heat water in a vessel,add cinnamon,cloves

bay leaf,salt and 1 tbsp ghee.

Add the soaked rice and cook till 3/4th done.

•Drain out the water.

To layer the rice ( Final assembly)

•Starting with rice at the bottom,start layering

with the reserved curry,the meat,mint leaves,

fried onions,end with rice.

•Add 2-3 tbsp ghee on top,and cook covered on

a slow fire for 15 minutes.

Do try this unique biriyani and post in your

comments !