Yummy Yogurt Ice Cream

Ice Cream for Summer Yes! Ice Cream for all Seasons ?  Yes Yes!!!

Yogurt ice cream

Chop – 250 g  Fruit

Freeze – Spread fruits on Tray – Freeze – +/-2 hrs.

Blend – 250 g Thick – Creamy Full Fat Yougurt – Frozen Fruit – Pinch Vanilla Essence – 1 tbsp. Honey -Creamy Texture

Freeze – Airtight Container  – +/- 2 hours

Serve  –  Spoon Ice Cream in cups – Serve topped with chocolate or Berries. Or Just Eat Plain.

Todays Icecream is made with BlueBerries.

Delicious Cooling Healthy Icecream Ready !!  mmm……. Love it!!   Enjoy.

Note :  Use Fruit of Choice.   ~Add extra Honey to taste.  Or Add sugar if you prefer.

 

Melting Mango Fish Curry – Mild or Spicy

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Chop – 6 Shallots – 1 inch pc. Ginger – 2 Cloves Garlic –  2 green Chilli -1 Handful Curry leaves.

Cut –  2 Raw Mangoes- Peel cut in Quarters

Spice – 2 tsp. Kashmir Chili Powder (paprika powder) – 2 tsp. Chilli Powder – 2 tsp. Coriender Powder – 2 tblsp. Water – Mix to form Paste

Saute –  heat 1 tbsp Coconut Oil –  1 tsp. Mustard Seeds –  1 tsp. Fenugreed Seeds – Add Chopped items – Salt to taste – Fry till translusent.

Sauce – Low Flame – Add Spice Paste to Saute – Fry  +/- 2 mnts   –  2 cups Water Bring to Boil.

Curry  – Boiling Sauce – Mango – Boil –  1/2 Kg. Fish Chunks –  Cook Till Done -8-10 mnts  – Spicy

Mild –  Substitute Water with Coconut Milk – Mild Sauce.

Garnish – Fresh curry leaves – Drizzle of Coconut Oil.

Delicious Melt in Mouth Mango Fish Curry Ready .  Quick and Easy and Delicious.

Mmmm…….Love it. Serve with Rice or Puttu or Chapati or Bread.

Note : If Mangoes not Sour add a bit of Tamrind Juice.  Substitute Chilli with Paprika powder.

This recipe was Shared by Molly Aunty who lives in Australia, when she visited us 2 years ago.    We  love Molly Aunty Mango Fish Currry.

Molly Aunty and Robert Uncle  you are the Best!!  So Generous, Kind, Friendly, Funny , Loving.  We are so happy to have you in our lives.   Thank you for the late night chats, the wonderful walks and the extravagant gifts!! 

Last year visiting you in Australia was so fun and relaxing.   I felt so welcomed and at home.   The Beach,  the Shopping and the Casino and so many more things we did together.    

Joe’s Cocktails , Sonia’s Roast Beef and Wok,  The Dim-sums experience thanks to  Veena and Tony. Amazing.  

The  Remarkable Dance Performance by  Jas, Jord, Zenia and Rohan was a memorable Send Off  for me!!  Miss you all!!

 

Crumbly Coconut Cup Cakes – Puttu – Savoury and Sweet

Traditional Breakfast Recipe of Kerala!!
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Heat – 1 cup Water – Pinch Salt – Boil – +/- 2 cups wheat Flour – Stir – Turn off  Stove – Cool
Grate –  Coconut 2 cups –  (1  cup + 1 cup)
Knead  – above to Crumbly Texture – (quick Blitz in Blender) – Mix 1 cup Coconut
Mould  – Small cup or Coconut Shell – Add Spoonful Coconut Bottom layer – Add Crumble mix – Press firmly   – turn over on a  steamer plate – continue with rest of mix
Sweet – Coconut Layer – Chopped Plantain Layer – Crumble Mix – Turn over on Steamer Plate
Steam –  3 cups Water in Saucepan  – Good  boil –  Steam wheat Cakes with lid on – 20 mnts.
Delicious Coconut Cupcakes ready. Enjoy with Brown Chickpeas or  Mango Fish Curry or with Banana.
Note : Puttu mix should be hold its shape when pressed between your fist but should crumble if pressed harder.  Use Rice instead of Wheat.
As a child visiting Kerala for  Summer Vacations we ate puttu every morning.   Rice Puttu, Jackfruit Puttu, Mango Puttu, Wheat Puttu.  And many more variations.    Delicious aroma of  Steamed Coconut Puttu  in Everyhouse. No escaping Puttu if you are planning to visit Kerala. 
Sita  Luc and Anna hope you are looking forward to eating lots of Puttu this summer!!

Angel Hair Malai Pasta – Creamy Mushroom Pasta

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Chop – 1 Onion – 250 g Mushroom – 1 Red Bell Pepper

Puree – 6-7 Juicy tomatoes = 2 cups puree

Chrush – 3 cloves of  Garlic

Heat  – Pan – 1 tbsp Olive Oil – Chopped Onions – Fry 1 mnt. – Garlic 1 mnt –  Bell Pepper – 1 mnt – 1 tsp. Paprika Powder  (or chilli ) – 1 mnt. – Salt to taste +/- 2 tsp.

Saute  – Mushrooms in above – 5 mnts –   handful  chopped Parsley / or Corainder.

Sauce –   Add to Saute – 1 cup tomato Puree – Boil – 1 cup milk cream – Mix – 2mnts –  1 cup left over tomato Puree – 1 cup water – Boil  2 mnts.

Boil –  250 g Angel Hair Pasta – Half cooked – Drain  – Add to Sauce – Bring to Boil – Turn off stove – Drizzle tbsp. Olive Oil –  Done

Note : The finshed dish should be creamy saucy texture.  As it cools the pasta absorbs most of the Sauce.  

Delicious Malai Pasta ready.  Easy to make Delicious to Eat.  I have many Fans for this recipe.   Both Children and Adults!!     

Vermicelli Scrambled Eggs – Semiya Burji -Quick and Easy Delicious One Pot Dish

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Chop – 1 Onion – Slit  – 2 Green Chilli
Beat – 3 eggs – 1 tsp. Pepper
Heat –  Wok – 1 1/2   tbsp.  Coconut Oil  – Chopped Onions Chilli – Saute till translusent – 1 tbsp Dry Kasuri Methi Leaves -1/2 cup Grated Carrot – 1tsp Curry Powder – 1 mnt – Salt to taste
Fry – Add 1 1/2 Cups Vermicelli to above –  Stir Fry  -3-4 minutes
Cook – 3 cups to fried items – Stir gently – Boil  – 2-3 mnts. – Watery Texture.

Spread – Beaten Eggs evenly on top – continue Boil – 1 mnt – Stir gently – Let Boil again – Stir Again gently – Cook Till water is fully absorbed – Turn Off Stove.

Season – 1 tsp. grated Fresh Ginger – Mix Well.  Done.

Note – Add any Masala Powder of choice instead of curry Powder.   Use Mint instead of Kasuri Methi Leaves.

Enjoy Delicious Fluffy Semiya Burji.   Serve with Salad or Pickles.