Mango Cheese Mini Cake

What I like most out of this recipe is that it is not very hard to make and looks so cute. No Baking involved and no eggs too :). Make a day before and you can chill it overnight. Mango cheese cake is very delicious and impresses everyone and for sure it will be the winner in a party.

Ingredients:
Mango puree - 3/4 of a cup (Fresh or canned)
Cream cheese - 250gm
Cream - 170 gm
Sugar - Half a cup (Powdred)
Gelatine - 1 Tbsp
Hot Water - 1/4 cup
Graham cracker crumbs - 1.5 to 2 cups
Melted unsalted butter- 75 gm

Preparation:
Give a pulse to the graham crackers in your mixie. Add melted butter and mix well until the mixture comes together. Press into the bottomof individual glasses. Refrigerate while preparing the rest of the cheesecake. Mix the cream cheese, cream, and powdered sugar in a bowl until well combined.Double boil the gelatine and stir till it completely dissolves. Add it to the mango puree and stir well. Keep half of this mixture aside and add the rest to the cream cheese mixture. Mix well so that it turns a pale yellow shaded uniform mixture.Pour on top of the graham cracker base. Return to fridge for another 10-30 mins. Pour the mango mixture as the third layer. Do this gently so that the layers don't combine. Refrigerate overnight and it will be ready to serve. I swear you that mango cheese cake is heavenly beautiful and Yummy too.

Awaiting your comments..
Nitha

Puli inji

Ingredients :

Ginger : 1/2 cup /200grms /0.55lb (finely chopped)

Tamarind pulp (concentrated) :1 cup or Tamarind : 250grms /2 lemon sized

Green Chilly : 4 /100 grms (finely chopped)

Turmeric Powder : 1/4 tsp

Red Chilly Powder : 1/2 tsp

Mustard seeds : 1/2 tsp

Small onion : 5 (finely chopped) (Optional)

Dry Red Chilly : 2-3 (broken)

Jaggery : 1/4 cup /50 grms or according to taste

Curry leaves : 2 sprig

Coconut Oil  : 3 tbsp

Salt to taste

Method of Preparation :

1. Soak the tamarind in 1 cup of hot water for a 10-15 minutes then squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract.

2. Peel the ginger and chop finely, pour the chopped ginger into salt water and keep it there for 5 minutes,and drain it.

3. Heat coconut oil in a kadai and fry the ginger until its brown.

4. Remove the fried ginger on to tissue paper to remove the oil and keep it aside.

5. Grind the fried ginger in a mixer grinder to get it finely crushed.

6. Take a kadai and pour the tamarind juice,add salt,chilly powder and turmeric powder and combine well.

7. Bring to boil,Reduce the flame to low and cook for 10 minutes,so that the gravy gets thick.

8. Add 1 cup of hot water with jaggery and mix well,filter it and keep that aside.

9. Heat oil in a pan,add mustard seeds, when it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour.

10. Pour this mixture to the cooked tamarind water

11. Add the crushed ginger and jaggery water ,reduce the flame allow the mixture to boil to a thick consistency.

12. Cool and transfer to a bottle and Enjoy!

Awaiting your comments..

Nitha

Cashew and rice sweet balls (Andiyunda)

This is a simple snack having added only 4 ingredients. The unique flavour of cashews, jaggery and roasted rice is truly wonderful.And mostly this reminds me memories of my grandmother...Summer holidays!!! the season of cashews, during the daytime when we cousins play around, we pick the fallen cashews and take it to grandma. In the evening she will roast this cashew in charcoal..Aroma which spread on burning raw cashew in charcoal- I cannot explain in words..Those who experienced it will not forget in life time..next step is removing the burnt shell and taking the cashew out..using this cashew she make this snack

In the old days the rice was roasted and then pound into a fine powder on a giant sized version of the counter top mortar and pestle called Urall um Olakka. Nowadays most people use their mixies, grinders or grain mills.

Ingredients:
Raw Cashews(unsalted): 1 Cup
Matta Rice :Half Cup
Grated Jaggery: 1 cup
Grated Coconut: 1 Cup

Preparation:
Roast the rice in  a heavy bottomed kadai medium low flame. Do not use your non stick pas as the grains would create scratches in your pan.Stir often till the the rice starts turning slightly reddish or darker shade with a splitting sound. Ensure that Your are stirring well so that rice gets roasted uniformly.Keep it for cooling.Meanwhile in the same Kadai roast the cashew till it is golden brown colour.Grind the roasted rice when it is cool to fine powder. Similarly you can grind the roasted cashew also.Mix well the powdered roasted rice and cashew with grated jaggery and coconut. Or you can give a pulse in mixie with all the ingredients in powdered form.make smalls out of this mixture. Its ready to serve any time.

Notes:
If the mix is reluctant to form a ball, you can add some more grated coconut.Also you can add flavours like cardamom powder or cumin powder to enhance the taste. But personally I don't like adding any flavours to this snack.This tastes best within 2-3 days of make or store it in fridge for few more days

Awaiting your comments..
Nitha

Naadan mutta roast

 Ingredients :
    Eggs - 5

    Onion - 2.5, medium-sized, thinly sliced

    Tomato - 2 small, chopped    

    Ginger - 1 tbsp, finely chopped

    Garlic - 1 tbsp, finely chopped

    Green chilies - 3, slit

    Turmeric powder - 1/4 tsp

    Chili powder -  1 - 1.5 tsp

    Coriander powder – 1 tsp(Optional)

    Pepper powder - 1/4 tsp (Optional)

    Garam masala powder – 1/2 - 1 tsp

    Curry leaves - 1 sprig

    Mustard seeds - 1/2 tsp

    Salt - To taste

    Oil – 1.5 - 2 tbsp or as required

    Cilantro - 2 tbsp chopped, to garnish (Optional)

Preparation:

1. Boil the eggs in water for about 11 - 14 minutes or until they are done. Rinse under cold, running water and remove their shells. Cut them into halves. Keep aside.

2. Heat 1.5 - 2 tbsp oil in a non-stick wide pan at medium heat and splutter the mustard seeds. Add ginger,  garlic and green chilies. Saute for 20 - 30 seconds and add the sliced onion, curry leaves and little salt. Stir-fry until onion turn golden in color. Now add the chopped tomatoes. Cook covered for a few minutes at medium heat until they get mashed up and the oil separates. Now add all the masala powders. Stir for 20 - 30 seconds or until the oil separates. You can sprinkle a little water to avoid the masala powders from getting burnt. Add 1/4 cup water (adding water is optional). Mix well and taste-check for salt. Now add the egg halves. Mix them carefully with the masala. Cover with the lid and cook for one minute at very low heat. Garnish with chopped cilantro. Remove from fire and serve hot.

Awaiting your comments..
Nitha