Mango Chicken
Ingredients:
2 tblsp vegetable oil
1 large onion, finely chopped
1/2 red bell pepper, finely chopped
2 garlic cloves, minced
2 tblsp fresh minced ginger
2 tblsp yellow curry powder
1/2 teaspoon ground cumin
2 mangos, peeled and diced
2 tblsp white vinegar
1 can coconut milk (If you are using low fat coconut milk, then add 2 tblsp heavy cream)
1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
1/3 cup golden raisins (optional)
Salt and pepper, to taste
Cilantro for garnish
Method:
Heat oil in a large pan over medium heat. Add onions and bell pepper and cook, stirring occasionally, until soft. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick to the bottom of the pan, add a little more oil.
Add vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat and cook for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let it cook for about 8-10 minutes. Chicken should be just cooked through. Use fork to check.
Add remaining chopped mango to the pan. Let cook, uncovered at a very low temperature for another minute or two. Do not let boil. Or the cream may curdle. Add salt and pepper to taste.
Garnish with cilantro and serve with rice.
Chocolate Orange Cheesecake
Ingredients:
For the Base:
1 cup of crushed graham crackers
8 tbsps of melted butter
For the Filling:
480 gms of Philadelphia cream cheese
Abour ¾ cup of sugar
2 Eggs
½ cup of orange juice
1 tbsp of orange zest
For the Topping:
60 gms of dark chocolate
1¼ cups of crème fraiche
3 tbsps of sugar
For the Garnish:
Grated dark chocolate
Method:
Firstly start with putting the graham crackers in a spring form pan and bake at 350°F for 5-6 minutes. Leave it for 30 minutes.
Then, take cream cheese along with sugar and egg in a bowl and blend it well.
Mix in orange juice and zest together. Layer it over the baked crust.
Bake at 350°F for 30-35 minutes.
Heat dark chocolate in a pan until it melts.
Mix crème fraiche with sugar and add to the melted chocolate.
Pour the chocolate mixture over the cake and bake at 350°F for 5-6 minutes.
Remove and let it cool.
Refrigerate, covered with a plastic wrap, for 3 hours.
Sprinkle with grated chocolate. Your dish is ready to be served.
Phirni
Ingredients:
2 Litre milk
100 gms soaked rice
1/2 Cup sugar
1/2 tsp Cardamom powder
1/2 Cup pistachios
Soaked saffron strands
How to make:
Grind soaked rice to make a paste.
Boil the milk.
Add sugar and rice paste to the boiled milk.
Allow it cool down till it gets a thick texture.
Mix cardamom powder and saffron.
Stir it for a while.
Place it in a plate and store it in the refrigerator.
Serve it chilled garnished with pistachio nuts.
