A pan seared chicken dish with thick gravy using a perfect combo of  coconut milk and mangoes. A dish of Thai origin but can satisfy everyone's taste buds.

Ingredients

1. Chicken: 500 gms 2. Ripe Mango: 2 to 3 3. Canned coconut milk: 400 Ml 4. Onion: 2 5. Green Chilli: 2 6. Garlic: 4 - 5 cloves 7. Turmeric powder: 1/2 Tsp 8. Chicken Masala: 2 Tbsp 9. Salt 10.Pepper: 1 Tsp 11.Oil: 2 Tbspn

Method

1. Make a puree of mango and coconut milk and keep ready. Use only the thick coconut milk on the top of the tin. 2. Heat oil and saute the garlic. 3. Add chopped onions and slit green chilli and saute for 5 mins 4. Add turmeric and chicken masala powder 5. To this add the chicken and salt and allow to cook for 10 mins with open lid 6. Add the mango puree and close and cook 7. Add pepper and saute for another 5 mins 8. To adjust consistency add the water in the coconut milk can itself.

Happy Cooking!

Shabana

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Coconut Kheer ...A very tasty Kheer or Payasam made in less than 5 Minutes. It just needs two main ingredients and you get an option to customise your kheer by adding any garnishing of your choice. With so little time and effort I was definitely not expecting this taste. But on tasting, i decided to share this easy recipe and save a lot of your time.

Ingredients

1. Ready made coconut milk: 400 ml tin
2. Sweetened condensed milk: 1 tin (397 gm)
3. Any nuts of your choice: 2 to 4 TBspn
4. Khas Khas or sabja seeds or sago seeds: 2 to 3 tsp

Method

1. Soak the khas khas or sago seeds in water. If using sago just cook it for 10 mins after soaking
2. Mix well the coconut milk and condensed milk in a bowl with a fork or hand whisk
3. Add desired nuts and soaked khas khas and mix
4. Chill for few hours or overnight.
5. Serve cold

Happy Cooking 

Shabana

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Mango Sticky Rice

Delicious ripe mangoes served with coconut infused sweet and salty rice. This is a very different dessert compared to the usual ones that we try. Its a dessert made with rice and is a famous Thai delicacy.

Ingredients

For the Rice

• Basmati Rice: 1 cup ( soaked for 6-7 hours)
• Coconut milk: 1.5 cups
• water : 2 - 2.5 cups
• Sugar : 1/3 rd cup
• Salt : 1/2 tsp
• Vanilla essence: 1/2 tsp

For the coconut sauce

• Coconut cream (available in can) : 3/4 cup
• Corn flour: 1 tsp
• Salt : 1/4 tsp
• Sugar : 2 tbsp

For the topping

• Moong daal : 2 tbsp
• Ripe Mangoes : 1 nos

Method

1. To prepare the rice wash the rice well and soak for few hours , preferably overnight.
2. Take a thick bottom pan and add the soaked rice and the water and cook on medium flame until the rice is slightly overcooked.
3. While the rice is cooking take a bowl and mix the coconut milk, sugar, salt and vanilla essence and heat it on a low flame. Keep stirring until the sugar is dissolved and the milk is warm. Do not boil.
4. Once the rice is done add this milk mix and immediately close the lid and allow to rest.
5. While the rice is resting we'll prepare the sauce. Take the coconut cream in a saucepan. From this cream take a few tablespoons and mix the cornflour to it in order to make it lump free. Now add this cornflour mix to the remaining coconut cream and mix well. Add the sugar and salt to this and heat on a medium flame until the sauce thickens and starts to coat the back of the spoon. 
6. By now the rice should have absorbed all the coconut milk and must be slightly sticky. Now the rice is ready.
7. To top the dessert we should cook the moong daal. wash the daal and cook it for 10 - 15 minutes in little water until the daal goes soft. Now heat a tawa and slightly brush it with oil and add the cooked daal and toss it until it goes crisp. Initially the daal would be soft while tossing so be gentle in mixing. Keep tossing until the daal gets crisp and slightly changes colour. Now the topping is ready. This is called as the mung beans in Thailand desserts.
8. Slice the mangoes in the shape preferred. Now all the things are ready for the dessert and let's assemble it
9. Fill the rice in a bowl of your choice and invert it so that the rice serving forms a nice shape. Pour few tablespoons of sauce over it and top it with the mung beans we prepared. assemble the sliced mangoes by the side of the rice and serve....eat the rice mixed with the sauce and the mangoes..
10. Enjoy the sticky rice with the sweet salty sauce and the soft mangoes with the crunchiness of the mung beans.

Happy cooking!!

Shabana

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Coconut Ice Cream

Home made ice creams are the most easiest dessert that you can make...All you need is the patience to wait while its freezing to the perfect creamy texture.. No one likes to bite ice crystals in their bowl of ice cream but would you love to bite those yummy coconut shreds in between the white creamy ice cream ? If you love to have that yummy treat then this is the best way... Look down for those simple ingredients and the way to get it done...

Ingredients

• Whipping Cream : 300 ml
• Condensed milk : 200 gm (half a tin)
• Thick coconut cream : 300 ml 
• Desiccated Coconut : 2 tbsp
• Coconut oil : 1 tbsp
• Roasted coconut flakes to garnish (optional)

Method

1. Beat the cream until soft peaks are formed
2. Take few scoops of this whipped cream to another bowl and add all the other ingredients and mix well with a whisk
3. Add this mixture to the remaining whipped cream and fold gently until.the coconut mix is completely mixed with the whipped cream
4. Transfer to a freezer safe container and wait for a minimum of 8 hours or preferably over night
5. Scoop out and garnish with few roasted coconut flakes or simply enjoy the smooth delicacy as I did.

Note:

You can add up to 400 ml of coconut cream if you prefer a strong coconut flavour. I used store bought coconut cream for this recipe. If you prefer making home made cream then extract thick coconut milk from freshly grated coconut and leave in fridge until it forms a thick layer on top and water settles in the bottom. Do not add the water. Just add the cream on top and it should work perfectly fine. 

Happy ice cream time!!

Shabana

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