20181230_120020_0000

GRAPE CREAM CHEESE CAKE

grape creamy cheese cake

 

This Cheesecake Recipe is the only recipe you’ll ever need for Cheesecake. A dreamy, decadent, rich, smooth and utterly delicious cheesecake topped with grapes topping! This really is what cheesecake dreams are made of!

 

Recipe by REMA JAYAPREKASH

Vlogger

ingredents

Oreo biscuits -200g
Unsalted butter – 100g
Whipping creame 2 cup
Creame cheese 1 1/2 cup
Icing sugar 1/2 cup
Zest and lemon juice 1 lemon
Gelatin 3 tsp
Boiling water 2 tbs
Grapes 200g
Gelatin 3tsp
Boiling water 2 tbs
Sugar 4 tbs

preparation

preparation of crust

Crush the biscuits into fine crumbs


Melt butter and allow to cool


Mix butter and biscuits


Place it in cake mould


Keep it in fridge to set

layering cake

creamy cheese layer

In a mixing bowl whisk whipping cream Until soft peaks form . Set it aside In another mixing bowl take creame cheese and whisk Add icing sugar and whisk Now when its smooth grate a lemon to add zest Now squeeze the juice out of lemon and add to this give a nice whisk Dissolve gelatin in boiling water and add to this. Again give a nice whisk Now pour this to the cheese cake base and place it in fridge for two hours

grape layer

Boil grapes with sugar And water Allow to cool Blend to a fine paste and strain Dissolvd gelatin in boiling water Add to this grapes Give a nice mix Pour this to the cheese cake mould to form next layer Keep in fridger for 4 hours or overnight Serve with fresh grapes as topping

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Easy Crab Curry

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Author

I have passion for food and cooking from childhood onwards..I like to experimentry something new  recipes every now and then. Iam also passionate that everyone should know how to cook well . Same time, pass that love and passion to the people.

JOFIN T T

Chef

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CHOCOLATE CREPE CAKE

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WHITE SAUCE PENNE PASTA WITH CHICKEN |RECIPE

WHITE SAUCE PENNE PASTA WITH CHICKEN |RECIPE

Recipe by : Josna Ajai

INGREDIeNTS

For cooking pasta :

 

 

Penne Pasta – 1 cup

Water – to cook pasta

Salt – 1 tsp Oil – 1 tbsp

For cooking the chicken and veggies

Butter – 1 tbsp Chopped

Garlic – 1 tbsp 

Chopped Carrot – 1/4 cup

 Fresh Green Peas – 1/4 cu

Boneless Chicken pieces – 1/2 cup 

Crushed Black pepper – 1 tsp 

Salt – 1/2tsp

FOR MAKING WHITE SAUce

 

Butter – 1 tbsp

 Grated paramasan Cheese – 3 to 4 tbsp

All Purpose Flour/Maida – 4 tsp 

Milk – 1 1/2 to 2 cups 

Red Chili Flakes – 1 tsp 

Mixed Herbs (Oregano, Thyme, Basil) – 1/2 tsp 

Crushed Black Pepper – 1 tsp Salt per taste

PRE -PREPARATION

Cooking pasta

Add water in a sauce pan and bring it to boil.

Now  add 1 tsp of salt and tbsp of oil and mix well.

When water get started to boiling  add the pasta and cook it for about  8 minutes until the pasta turns soft and little chewy.

Drain out the water and mix with little olive oil  to prevent pasta get stick together.

Cooking Veggies and chicken

In a pan, heat 1/2 tbsp of butter.

Once the butter melts, add chopped garlic and saute for a minute, transfer to small plate.

After  add the carrot and pea and saute it for 2-3 minutes in a medium flame and transfer it in a plate.

now same pan  saute chicken pieces  in low   flame for 3 minutes .

add seasoning for the chicken

Cook the chicken until done and after transfer it in a plate.

preparation of white sauce

Heat a sauce pan add 1 tbsp of butter to melt and add 4 tsp of all purpose flour, saute it till the raw smell goes out.. Do not burn the mixture.

Now gradually add the milk and mix with roux without any no lumps, desolve completely . stir it contiously until  mixture gets sticky and sauce texture  .

 Add the grated  parmsan cheese and mix it with well till cheese gets melted .

Finely finish  sauce with crushed black pepper, red chili flakes, mixed herbs .

PREPARATION

Heat a pan and saute little choped garlic until golden brown

Now  pour white sauce and  the cooked veggies , chicken pieces  to pan and mix well

 add seasonings according to your need.

Finally add the cooked pasta and mix until the pasta gets coated with the white sauce.Cook it for 1 to 2 minutes and off the flame. Our White Sauce Chicken Penne Pasta is ready to be served.

 Transfer to a serving bowl and garnish with some red chili flakes herbs and some  grated  paramasn cheese .

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KERALA STYLE CHICKEN BIRYANI

Easy Crab Curry

MALABAR FISH CURRY

Author

I have passion for food and cooking from childhood onwards..I like to experimentry something new  recipes every now and then. Iam also passionate that everyone should know how to cook well . Same time, pass that love and passion to the people.

JOFIN T T

Chef

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CORIANDER CHICKEN CURRY

CORIANDER CHICKEN CURRY/DHANIA CHICKEN

Coriander Chicken recipe-referred prominently as Dhania Chicken is a delicious curry from Bengali cuisine. Unlike other chicken curries,
it is much easier to prepare and involves a diverse range of aromatic spices and herbs from our very own Indian kitchen.The fine blend of
market-fresh coriander leaves, mint leaves and yogurt makes the yummy green chutney which when added to the gravy gives a special flavor
and a memorable taste to this finger-licking side dish.This Dhania Chicken is an amazing combo when served with roti or naan.

Recipe by : Josna Ajai

INGREDIANTS

chicken/Bonelees chicken – 500grm ( cut into small pieces)
Finely chopped Onion – 1 medium sized
Coriander leaves – 50grm / 1 cup
Mint leaves – 50grm / 1 cup
Curd – 1/2 cup
Green chillies – 3 to 4
Dry fenugreek leaves – 1 tbsp
Cardamom – 2 no
Cinnamon sticks – 1 inch piece
Cloves – 2 no
Ginger and garlic paste – 1 tbsp
Garam masala powder – 1 tsp
Coriander powder – 1 tsp
Red chilli powder – 1/2 tsp
Fennel seed powder – 1 tsp
Ghee – 2 tbsp
Butter – 1 tsp
Water – 1/4 cup
Salt as per taste

PREPARATION

PRE -PREPARATION

Add coriander leaves,mint leaves,green chillies,curd along with some water in a blender and make a fine paste and keep it aside.

Cooking

Heat 2 tbsp of ghee in a pot and make the flame into low,then add the spices along with the chicken pieces and stir it for
2 to 3 minutes.

After add onion along with ginger garlic paste and mix it for 1 to 2 minutes.

Add 1 tsp salt and mix well.Cover the chicken and cook it for 2 to 3 minutes.Open it then add the masalas and stir it for 2 minutes.

 Add the green puree and mix it with the chicken for 1 to 2 minutes.Cover and cook it for 4 to 5 minutes in a medium flame.Stired it interwal of times.Open the lid and add some crushed fenugreek leaves and mix it with the curry.

Check the salt and add  if  its needed. Finish cooking with add 1 tsp of butter for an extra flavor .

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KERALA STYLE CHICKEN BIRYANI

Easy Crab Curry

MALABAR FISH CURRY

Author

I have passion for food and cooking from childhood onwards..I like to experimentry something new  recipes every now and then. Iam also passionate that everyone should know how to cook well . Same time, pass that love and passion to the people.

JOFIN T T

Chef

follow our recipes

Enjoy
Life,
It's
Delicious

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20181208_021435_0000[1]

Paneer Butter Masala

paneer butter masala

North indian dish of cottage chesse prepared in spiced gravy

Recipe by : Manjula Prakash

INGREDIANTS

 

1. Butter – ½ cup
2. Cumin seeds – ½ tsp
3. Cinnamon sticks- 3 small pieces
4. pepper corns – ¼ tsp
5. Chopped onions – 1 cup
6. Ginger garlic paste – 1 tsp
7. Tomato – 3 nos
8. Chilli powder – 1 tsp
9. Soaked cashew – ½ cup
10. Salt – 2 tsp
11. Cardamom – 1no
12. Cloves – 3 no
13. Turmeric powder -1/4 tsp
14. Kashmiri chilli powder – 2 Tbsp
15. Garam masala – ½ tsp
16. Water – 1 cup
17. Paneer – 500gms
18. Fresh cream – ¼ cup
19. Dried methi leaves – 1tsp

PREPARATION

 

In a pan heat ¼ cup of butter.

Add cumin seeds, Cinnamon sticks, pepper corns, chopped onions, ½ Tsp ginger garlic paste.

Saute till the Onion becomes translucent.

Add chopped tomatoes , chilli powder. Saute till tomatoes become smooth.

Next add Soaked cashew nuts and salt. Saute for few minutes.

Switch off the flame and let the mixture cool down.

After cooling grind it into a smooth paste. Keep it aside.

In the same pan add ¼ cup butter.

Add cardamom, cloves and ½ Tsp ginger garlic paste. Saute till the raw smell leaves.

Then add turmeric powder and Kashmiri chilli powder. Saute well, Pour the grinded paste. Allow to boil.

Add garam masala, salt and water ( Add water according to your requirement. I have added 1 cup of water here.)

Let it boil for few minutes. Add Paneer & Fresh cream. Garnish with methi leaves.
Restaurant style Paneer butter masala is ready

Our recipe Collections

Stay tuned and receive updates

The best way to experience our wide collection of recipes is to visit the website blog.. Follow our recipes and prepare the most enticing food to satisfy your palate.

KERALA STYLE CHICKEN BIRYANI

Easy Crab Curry

MALABAR FISH CURRY

Author

I have passion for food and cooking from childhood onwards..I like to experimentry something new  recipes every now and then. Iam also passionate that everyone should know how to cook well . Same time, pass that love and passion to the people.

JOFIN T T

Chef

follow our recipes

Enjoy
Life,
It's
Delicious

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