Key Lime Pie (Soft pie version)

A very quick pie made from graham cracker pie crust bought from store and it tastes so delicious!

Ingredients:

1. Key Lime juice / Lemon juice - 1/4 cup
2. Condensed milk - 1/2 tin
3. Heavy Milk cream - 1 cup
4. Egg yolk - 2
5. Egg - 1
6. Sugar - 1/2 cup
7. Whipping cream - 1 cup
8. Sugar -  2 tbs
9. Lime zest - 1 tsp
10. 9 inch graham cracker crust - 1

Note:

• I have used heavy whipping cream instead of milk cream as i didn't have milk cream at home. Both milk cream and whipping cream will work fine

Method:

1. Preheat the oven to 350F heat
2. Mix all the ingredients from 1 to 6 in a mixer for 2 minutes
3. Pour it into a graham cracker crust and bake it for 15-20 minutes till the pie is almost set
4. Cool the pie and refrigerate for 2 hrs
5. Whip 1 cup of whipping cream till the cream is slightly thickened and then add 2 tbs sugar to it
6. Whip again till it holds the shape
7. Spread the whipped cream on the refrigerated pie and sprinkle the lime zest on it
8. Refrigerate the pie over night to set it well and serve it cold

This recipe is participating in the below:
#Friday Fiesta #89 

Cook-once-eat-twice

Roasted Squash/Pumpkin soup

Roasted squash soup is a mild flavored soup with sweetness from the roasted squash and coconut milk. Flavor is enhanced with roasted coconut shredding on it.

Ingredients:

1. Squash - 1/2 medium sized one (pumpkin can be used as a replacement here, around 3 cups cubed)
2. Onion, sliced - 1/4 cup
3. Ginger, chopped - 1/2 tsp
4. Turmeric powder - 1/4 tsp
5. Coriander powder - 1.5 tbs
6. Coconut milk, thick - 1/2 cup
7. Salt to taste
8. Roasted coconut shredding - 1/4 cup
9. Oil - 1tsp

Note:

• Coconut shredding must be roasted till slightly browned
• Roasted pumpkin/squash seeds can also be used as topping along with coconut

Method:

1. Preheat oven to 350F heat
2. Roast squash in the oven for 40 minutes until it starts to get browned on top
3. Heat oil in a pan
4. Saute onion and ginger
5. Add turmeric powder. coriander powder and give a toss
6. Add 2 cups water and let it boil
7. Using a spoon get the flesh out of the roasted squash and add it to the above
8. Let the mixture cook till everything is mixed well and soup is slightly thickened
9. Blend the soup well in a blender
10. Boil the smooth soup again and add coconut milk to it under low flame
11. Add salt to taste and switch off the flame
12. Serve the soup warm or cold with roasted coconut on top

I am linking this post to the below:
 No Croutons required hosted by Lisa's kitchen and TinnedTomatoes

Tandoori Chicken

I have tried few different recipes for Tandoori chicken and this one comes closer to the restaurant style Tandoori chicken. Here goes the recipe for the same.

Ingredients:

1. Chicken Legs - 3 or 4
2. Lime/Lemon juice - 1 tbs
3. Red chilli powder - 1 tsp
4. Ginger paste - 2 tsp
5. Garlic paste - 2 tsp
6. Salt to taste
7. Thick yogurt - 2 tbs
8. Kasoori methi / dried fenugreek leaves - 1 tbs
9. Garam masala - 1/4 tsp
10. Cumin powder - 1/4 tsp
11. Dijon mustard - 1 tsp
12. Chaat masala - 1/4 tsp
13. Butter - 2 tbs

Method:

1. Wash and clean chicken and make slits on the chicken pieces
2. Marinate chicken with ingredients from 2 to 6 and let it rest overnight in the fridge
3. Next day, marinate chicken again with ingredients from 7 to 11 and keep it aside for a minimum of 1 hr
4. Preheat oven to 400F heat
5. Butter a small wire rack and place chicken on it with a tray below it. There will be drippings from the chicken.
6. Apply 1 tbs butter on chicken and place the wire rack with tray in the preheated oven
7. Grill for 30 minutes and then flip the chicken pieces and apply rest of the butter
8. Increase the temperature to 450F and grill for about 20 minutes more. It is good to check in between to make sure chicken is not burning
9. Once grilled, sprinkle some chaat masala on the grilled chicken and serve it with lemon wedges and mint chutney. 

Chocolate torte - no flour and no butter

Here is a delicious chocolate torte recipe which has no butter and flour in it.. You really wont miss the butter in this torte as it tastes so yummy and really moist even without the butter.. A must try for all chocolate lovers.

Ingredients:

For Torte:

1. Baking chocolate, - 120 gm
2. Avocado, pureed - 1/2 cup
3. Sugar - 2/3 cup
4. Egg - 3
5. Almond powder - 1 cup
6. Bread crumbs, finely ground dry- 1/4 cup
7. Orange zest - 2 tbs

For Glaze:

1. Baking chocolate - 40 gm
2. Condensed milk - 3 tbs

Method:
For Torte:

1. Preheat oven to 375F heat
2. Butter and place a parchment paper in an 8 inch cake tin
3. Melt 110gm of baking chocolate in a double boiler or microwave taking care not to burn them 
4. Beat pureed avocado in a mixer for 1 minute
5. Add Sugar and beat again for 2 minutes until mixed
6. Add eggs one by one beating in between to mix well
7. Add almond flour, melted baking chocolate in room temperature, bread crumbs and zest and mix slowly in the mixer until mixed. Don't over mix here
8. Pour into the prepared cake tin and bake for 25 minutes
9. Cool the cake tin on a rack for 30 minutes or until cool

For Glaze:

1. Melt 40gm of baking chocolate in a double boiler or microwave taking care not to burn them
2. When chocolate is warm mix with condensed milk and pour cover torte which is in room temperature and spread them

Note:

• Cut the torte into wedge after cooling them in fridge till they are set well. 
• It is good to serve them with bananas or berries and whipped cream or ice cream and some roasted chopped nuts or granola
• It is important to preheat the oven for atleast 20 minutes

Fish Molee

Recipe#30 from Mrs.K.M.Mathews recipe series

Ingredients:

1. Fish fillets, cut into pieces - 1/2 kg
2. Vegetable oil - 1/4 cup
3. Onion, sliced - 1 cup
4. Ginger, chopped - 1 tsp
5. Garlic, chopped - 1 tsp
6. Green chilli, slit - 6
7. Turmeric powder - 1/2 tsp
8. Peppercorn, crushed - 1/2 tsp
9. Curry leaves - few
10. Coconut milk, thin -  2 cups
11. Salt to taste
12. Tomato, cut into wedges - 1
13. Coconut milk, thick - 1 cup

Method:

1. Wash fish pieces in salt water
2. Heat oil in a pan and saute onion, ginger, garlic, green chilli, turmeric powder  and curry leaves in it along with pepper
3. Once onion is translucent, add thin coconut milk and stir to simmering point
4. Add fish pieces and salt and cook fish with lid on under low flame till gravy thickens
5. Add tomatoes and cook till tomatoes are half done
6. Add thick coconut milk  and cook on low flame for few minutes taking care not curdle it
7. Remove from heat and serve hot

Fish molee goes very well with bread, appam or white rice.