Mango Cream Oriented Cheesecake Recipe

Mango Cream Oriented Cheesecake

This simple homemade dessert is just awesome! Go for It...

Serves: For 8


♠ 1 and 250 gram otap pack
♠ 4 tablespoons melted butter
♠ 1 and 227 gram softened cream cheese
♠ 1/4 cup condensed milk
♠ 1 teaspoon vanilla extract
♠ 1 cup all-purpose cream
♠ 2 tablespoons unflavored gelatin
♠ 1/4 cup hot water
♠ 1/4 cup fresh mangoes, chopped



♠ Pulse 1 (250-gram) otap pack in a food processor to make crumbs, around 2 cups.

♠ Mix with 4 tablespoons melted butter and press into the bottom of an 8x8-inch pan. Chill until ready to use.

♠ Using a hand mixer, beat together 1 (227-gram) softened cream cheese, 1/4 cup condensed milk, 1 teaspoon vanilla extract, and 1 cup all-purpose cream.

♠ Dilute 2 tablespoons unflavored gelatin in 1/4 cup hot water. Add to cream cheese mixture and beat until well combined.

♠ Mix in 1/4 cup chopped fresh mangoes. Pour over prepared crust and chill for at least 3 hours or overnight. To serve, slice into squares and top with mango jam.

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Cheese Bread Coating Shrimp

Cheese Bread Coating Shrimp

The cheese coating adds a unique twist to breaded prawns.You can Use it to coat chicken too!

Serves 12
Prep Time 10 minutes
Cooking Time 25 minutes

♠1000 grams prawns
♠4 teaspoon calamansi ♠3 teaspoons Worcestershire sauce
♠1 teaspoon salt
♠1 teaspoon pepper
♠1 cup all-purpose flour
♠4 eggs, beaten
♠1 cup Parmesan cheese for dredging

♠ Peel the prawns and wash well.

♠ Toss prawns in a mixture of calamansi juice, Worcestershire sauce, salt and pepper. Marinate for 5 minutes.

♠  Dredge prawns in flour, dip in eggs, then in cheese. Refrigerate to let coating set then deep-fry until golden.

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Yammy Strawberry Cream Puffs

You'll need... 

♥1 cup (125 g) flour 

♥3.5 oz (100 ml) milk 

♥3.5 oz (100 ml) water 

♥2 tsp (10 g) sugar 

♥1/2 tsp salt 

♥5 1/2 tbsp (80g) unsalted butter 

♥4 eggs 

♥Filling 

♥2 cups (480g) heavy cream 

♥1⁄3 cup (40g) powdered sugar 

♥1 tsp (5g) vanilla extract 

♥Fresh strawberries, cut into slices

Let's go for  Cooking... 

♥In a saucepan bring the milk, water, sugar, salt and butter to a boil. 

♥Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous. 

♥Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan. 

♥Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand 

♥mixer. It will result in a smooth, homogenous batter which still holds its shape. 

♥Fit a pastry bag with a large 1⁄2 inch (1cm) round tip and pipe the dough into 1­ 1 1/2 inch (3­4 cm) circles on a parchment paper lined baking sheet. 

♥Preheat oven to 350F (180C). Bake for 25­30 minutes until browned and puffed. 

♥Prick each with a skewer to release steam and allow to cool on a wire rack. 

♥In a large bowl whip the cream with an electric mixer until it forms stiff peaks. Add sugar and vanilla extract and mix to combine. 

♥Split the cream puffs in half and fill them with cream mixture and strawberry slices. Dust with powdered sugar and serve.

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Easy Healthy Cooking Recipe's Boston Cream Dough-nut

Easy Healthy Cooking Recipe's Boston Cream Dough-nut

Ingredients:

For the Dough:

·                        1 package active dry yeast (2 1/4 teaspoons)  

·                         3/4 cup warm whole milk (105° to 115ºF.)

·                         1/3 cup sugar

·                         3 1/4 cups all-purpose flour

·                         5 tablespoons unsalted butter, at room temperature

·                         4 egg yolks, at room temperature

·                         3/4 teaspoon salt

·                         1/2 teaspoon ground cardamom

·                         1/4 teaspoon ground nutmeg

·                          

For the Filling:

·                         1 package (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

·                         1 cup cold milk

·                         1 &1/2 cups thawed cool whip

                    

For the Glaze:

·                         1oz. unsweetened baking Chocolate

·                         1 tablespoon butter

·                         3/4 cup powdered sugar

·                         2 tablespoons cold milk

                    

Instructions:

1) Place warm milk, yeast and 1 teaspoon granulated sugar in bowl of electric mixer. Using a wire whisk, stir mixture until yeast granules are evenly dispersed. Let stand for 3 minutes until yeast is dissolved and mixture begins to foam.

2) Add 1 & 1/2 cups flour to yeast mixture. Using paddle attachment (or with hands) beat on low speed 2 minutes. Remove paddle attachment and cover bowl with plastic wrap. Let stand at room temperature 45 minutes. Dough will have increased in volume.

3) Thoroughly grease a large bowl with 1 tablespoon room temperature butter and set aside. To dough, add remaining butter and sugar, yolks, salt, cardamom and nutmeg. Mix on low speed until blended. Add 1 & 1/2 cups remaining flour, 1/2 cup at a time. Beat dough on medium speed 5 minutes. Dough will not form a ball – it will be soft and very sticky. You can add the remaining flour 1 tablespoon at a time, as necessary.

4) Scrape dough into prepared bowl, turning over dough so that the top of it is greased. Cover with plastic wrap. Let dough rise at room temperature about 2 hours, or until it has slightly more than doubled in volume. (Rising time will depend upon room temperature.)

5) After dough has risen/doubled in size, line a baking sheet with parchment or wax paper and evenly dust with flour. Dust a clean work surface with flour. Turn out risen dough onto surface and gently press down on it to deflate. With your hands, flatten dough into a rectangle about 1/2-inch thick. Cover loosely with plastic wrap and let dough rest 5 minutes.

6) Using a floured 2 & 1/2-inch round biscuit or cookie cutter (I used a beer glass), cut out about 12 to 14 rounds of dough. With a floured spatula, gently transfer rounds to prepared baking sheet, reshaping them if necessary. Leave at least 1-inch between donuts to allow for expansion. Let donuts rise for about 20 minutes, or until almost doubled in size.

7) Pour enough oil in a deep-fat fryer or large straight-sided saucepan to come halfway up sides. Oil should be a depth of 2 to 3 inches. Heat oil to 365º F. Line a baking sheet with paper towels. Fry donuts, 3 or 4 at a time, for 1 to 1 minute 30 seconds or until golden brown, flipping once in between. (The mid-line of the dough-nut will be lighter than the rest of it) Remove donuts from hot oil using a slotted spoon and transfer them to paper towel-lined baking sheet to drain and cool.

8) Prepare your filling by beating the pudding mix and 1 cup milk in medium bowl with whisk for 2 minutes. Fold in the cool whip and then let stand for 5 minutes.

9) Prepare your glaze by heating the chocolate and butter in medium saucepan over low heat until butter and chocolate are completely melted and mixture is well blended. Add the sugar and milk and mix well until smooth. Feel free to add more milk if you want to thin it out a bit more.

10) Fill a pastry bag with the filling. With a knife (or even your finger) poke a hole into the side of each donut, trying to make some space into the center. Just be gentle as you're doing this. Pipe the filling into hole in middle of each donut until pastry cream bulges out and donut feels full. Wipe off any excess cream. Place filled donuts on rack after they are filled.

11) Dip top of each filled donut into bowl of warm chocolate glaze, letting excess glaze drip back into bowl. Place glazed donuts back onto rack to set. Let sit for 30 minutes before serving. The donuts are best when prepared and served on the same day, otherwise store at room temperature for a few days in an air tight container.

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Crispy Chicken Lollipop

 Crispy Chicken Lollipop

Ingredients:

Chicken wings - 8 pieces (cut off one bone and collect all the flesh at one end ) 
Soya sauce - 2 Tbs
Chilly garlic sauce - 2 1/2 Tbs
Ginger paste - 1 1/2  tsp
Egg - 2 pieces slightly beaten 
Red chilly powder - 1/2 tsp
Corn flour - 2 tbs
Bread crumbs - 1 cup or more
Salt - 1/4 tsp  or to taste
Oil - for deep fry

Process :

Wash all the wings. Then take a chicken wing and cut it at the center in the joint with a sharp knife and make two parts. Take one piece (shoulder part) and cut the meat on one end, hold the bone, squeeze the meat downwards and turn it upside down. Then take the next piece(arm part) which has two bones in it. Cut the meat part while holding to the bone, rotate the knife all around it. Now pull the small bone apart. Squeeze the meat downwards to turn it upside down, like previous one (see the attached video).Repeat the same process for all chicken wings and set aside.

Now marinate all the lollipop with soya sauce, chilly garlic sauce, ginger paste and keep it marinated for 30-40 minutes.

Take a small bowl and beat an egg in it. Add salt, red chilly powder and corn flour in the beaten egg and mix it well to form a fine batter. Put the bread crumb in a plate and set it beside the bowl of batter.

Now dip the lollipop in the egg batter. Then roll them in the bread crumbs and place it on a plate. Repeat the process for all lollipops.

Heat the oil in medium heat. When the oil is hot enough put the lollipop into it and fry them in a low medium flame until a deep brown colour comes out.
Take them out in the kitchen tissue to soak the excess oil. Wrap aluminium foil at the end to make it easy to hold and serve with ketchup.

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Mutton Rezala

Mutton Rezala

Ingredients:

• Mutton-2 kg,
• Onion-10 pieces(medium),
• Ginger paste-2 Tbs
• Garlic paste-2 Tbs
• Turmeric powder-1 ts
• Red chili powder-2 ts
• Yogurt-1 and 1/2 cup
• Cinnamon stick-4 pieces
• Cardamon-8 pieces
• Bay leaf -4 pieces
• Mace-1 ts
• Nutmeg powder-1 ts
• Green chili-6 pieces
• Milk-1/2 cup
• Kewra essence-few drop(Instead of kewra essence you can use rose water-1/2 cup)
• Whole black pepper-1 Tbs
• Oil-1 cup
• Ghee-1/2 cup
• Salt-3 ts or according to your taste.

Process :

 Wash and clean mutton pieces and drain water.Take mutton in a bowl.
Then you have to make 4 onion paste and chop finely rest of the onion.
Add yogurt,salt,all kinds of paste and powder ingredients. Mix them well and keep aside for 2 hours.

Heat oil and ghee in a pan in medium heat.Add chopped onion and fry until light brown. Add bay leaf, cinnamon,cardamon and fry for few seconds.
Then add marinated mutton,whole black pepper and cover with a lid and cook until all moisture is evaporated.

Then add 1 or 2 cup water(according to necessity) and cook in low heat until meat tender.
When water is evaporated add milk,green chili and cook for few min, add kewra essence and keep in low heat for 2 minutes.

Mutton rezala is ready to serve.

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Kalojam

Kalojam

Ingredients:

For sweet:

• Milk powder – 1 cup,
• Flour – 1 ½ Tbs,
• Clarified butter/Ghee -1 Tbs,
• Semolina/Shoji -1 Tbs,
• Baking powder -1/2 ts,
• Warm milk – ½ cup,
• Oil - for deep fry,

For Syrup:

• Sugar – 2 cups,
• Water -4 cups,
• Lemon juice – 1/2 ts,
• Cardamom- 2 pieces,
• We should take such amount of syrup so that all sweet can deep into it.

Process :

1. Take Shoji in a small bowl and soak it into water for 4-5 minutes.

2. In the mean time make sugar syrup by adding water, sugar in a big pan (the pan have to be big for that all sweet have to deep in it ) and bring it to a boil. When syrup starts to boil add the lemon juice and turn the heat to the lowest setting of the burner.

3. Take the milk powder in a bowl and add butter(ghee) and mixed it very well.

4. Add flour and baking powder and mix it.

5. Now drain the water from Shoji. Add the wet Shoji in the dry mix in a little amount at a time and mix it well.

6. Take some dry mix at one side of bowl, spread some warm milk in it and make your sweet in your desired shape. Following this step, make your sweet one at a time. Do not add too much milk. Only add that amount of milk so that you can able to make your sweet smooth. Make all the sweets in the same process.

7. Take the oil in a frying pan and heat it well in a medium heat. To test the heat of oil, drops a small piece of sweet in the oil. If oil is ready then the sweet will sit in the bottom of the pan for few seconds and then it will come up the top of the oil.

8. Now carefully add 3-4 sweets into the oil and slowly rotate them with a wooden spoon to fry the sweets evenly all over the surface (remember not to hurry during frying the sweets otherwise the inside of the sweets will remain undone which will give a hard pit like thing).

9. When the sweets will turn to a deep brown color, take them out from the oil and drop them directly into the syrup which is still simmering in low heat and cover them.

10. After adding all sweets into syrup, wait 2- 3 minutes and then turn off the heat and allow the sweet to soak in the syrup over night (10-12 hours).

12. Then take out the sweets from the syrup.

13. Cover the surface with maowa and serve them.

This recipe is for 10-12 sweets.

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Warm Cereal With Mango & Banana

Warm Cereal With Mango & Banana 

Ingredients:

1.     1 banana

2.     ½ mango           

3.     1 cup of oatmeal

4.     Cinnamon

5.     1 tbl spoon coconut oil

6.     3 tbl spoon of shred coconut

7.     Almonds

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Avocado Taco Salad With Shrimp

 Avocado Taco Salad With Shrimp 

Ingredients:

1/3 cup packed cilantro leaves, roughly chopped
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1 Tablespoon honey
1/2 teaspoon chili powder
salt and pepper
1/2 lb jumbo shrimp, peeled and divined

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