Healthy and Spicy Thai Fish Curry

A delectable Malaysian fish curry is cooked with goodness of your fav veggies, infused with lemony fragrance. This curry makes a perfect dinner for the chilly weather. It is spiced enough to prompt a dizzy drowsy appetite and keep you warm. The best part is that the curry not only works with all kinda fish such as snapper, warehou, ling but also with seafood, from crabs to prawns, lobsters etc. For now, I have tried the fish recipe using my fav tuna fish. 

Fish sauce provides the essential savory flavor that is typically found in traditional Thai cuisine. I just love the aromatic amber-coloured liquid. I have also used homemade orange sauce. Believe it or not, it can be made in a jiffy using few ingredients. I’m sharing my homemade sauce recipe too. Coconut cream is similar to coconut milk. It contains less water. It has a thicker and paste-like consistency. This is a lite recipe with very low calories. I have therefore chosen it to get rid of heavy meals, that we had in abundant on Christmas and New Year holidays.

Ingredients:-

3/4 cup Water,

1/2 teaspoon Salt,

Handful Curry Leaves,

1 teaspoon Fish Sauce,

3/4 cup Coconut Cream,

3 chopped Garlic Cloves,

500 grams firm Fish Fillets,

1 teaspoon Orange Sauce

1 tablespoon Tomato Paste,

2 tablespoon Grated Ginger,

3 tablespoon Extra-virgin Olive Oil.

Preparation Method:-

1. Heat the oil in a large pan. Add onion, garlic and cook over a high heat, stirring occasionally, until the onion begins to brown. Stir in grated ginger and cook for 2 minutes.
2. Add the fish sauce and orange sauce. Cook, stirring for another minute. Add tomato paste, 1/2 cup of water, the coconut cream and salt to taste. Mix well. Allow the sauce to come to the boil.
3. Stir in the fish cubes into the sauce. Then cover the pan and cook for 3 minutes, or until the fish is just cooked through, adding the extra 1/4 cup of water. Remove from heat.
4. Take another pan and add oil. Add curry leaves. Sprinkle them over the curry just before serving. Enjoy with steamed rice.

 

Ingredients for Orange Sauce:-

3/4 cup orange juice,

2 tablespoons sugar,

1 teaspoons olive oil,

1 teaspoons cornflour,

1/4 teaspoons lemon juice,

2 teaspoons orange squash.

Preparation Method:-

1. Take a pan. Add oil. Add orange juice, squash, sugar and cornflour. Cook until thick, by stirring continuously. Allow it to cool.
2. Add the lemon juice. Now mix gently.
3. Taste the sauce before you use. Enjoy!
   

Happy New Year!

New Year Begins with a Healthy Breakfast

First of all wish you a very Happy New Year. Thank you so much for loving my yummy and mushy dessert recipes. After a grand dinner on New Year’s Eve, it’s better to munch on something healthy on the brand new day of the year. Isn’t it? A great year begins with a filling, healthy as well as yummy breakfast. Eating healthy throughout the year may not be our New Year resolution but a healthy beginning on 1st January, 2015 is always welcomed. These are some of the yummy recipes, this time not prepared by me but mom. But they are pretty simple and even a novice can prepare them. Eating the food cooked by your mom has its own charm and I hope everyone agrees with it. 

Healthy Tortillas (Whole Wheat or Rice Tortilla with Grilled Chicken Guacamole) - Though my mom prepared wheat tortillas, people allergic to gluten can go for rice tortilla as well. Grilled chicken breasts with chunky guacamole is a great option. Guacamole is an avocado-based dip. Cilantro, lemon juice and pepper give this guacamole a tangy and spicy kick. Nevertheless the hotness quotient can be managed accordingly. This rich filling if baked for a minute, gives an ultimate crispy and crunchy treat.

Lite Shake (Lychee and Coconut Shake) - Breakfast is incomplete without a shake. A low-calorie shake adds smile on everyone's face. Low-calorie lychee and coconut shake sounds amazing. A blend of my favorite fruit, lychee with coconut water really made my day. This fruit contains flavonoids in the pulp that helps in preventing some fatal and lethal diseases such as cancer. Coconut water is itself a very refreshing health drink. It helps you in reducing weight and gives you glowing skin. It is also a remedy for hangover. I'm sure everyone must have had lot of drink on New Year’s Eve.

Fruity Kick (Split Banana Fruit Treat) - Including fruits in your breakfast is always a healthy option. Banana is my favorite fruit. This yummy fruitful kick was a real surprise. A salsa of orange, strawberries, kiwi and ginger to serve with a banana split along with strawberry yogurt as a topping on it, is a brilliant idea. Well now I can say that the breakfast was not only an excellent beginning for the day but the entire year. So thumbs up for my mom’s yummy treat. 

Happy New Year!

Low Calorie Lattice Christmas Cherry Coffee Cake

Hey friends, how was your Christmas eve? Well juz to add on lemme tell you that mine was awesome. Hope you liked my nutty cake recipe. This Low Calorie Lattice Cherry Coffee Cake is an all-time favorite recipe of my family. The latticed surface showcasing the cherries is so vibrantly that the cake is too pretty to be eaten. Isn't it? The cherry sauce within is where the real fun is. I prefer sour cherries while making the sauce. I have used sugar-free sweetener here, taking into consideration the craving plus health of everyone. A bit time consuming, but trust me, the cake is a rich delicacy. Whether it’s Christmas or New Year, holidays are definitely incomplete without this yummzz!

Ingredients:-

1 egg,

1 teaspoon salt,

1 cup sour cream,

1/4 cup warm water,

2 tablespoons butter,

1 pinch active dry yeast,

3 cups all-purpose flour,

3 tablespoons Sugar-free Sweetener.

Preparation Method:-

1. In a bowl, dissolve yeast in water. Let it stand for 5 minutes. Add sour cream, egg, sweetener, butter, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic for 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Reserve 1 cup dough. Divide remaining dough in half. Roll each portion into a 9-in. circle; place in greased 9-in. round baking pans. Combine filling ingredients; spread over dough to within 1/2 in. of edge.

4. Roll out reserved dough to 1/4-in. thickness; cut into 1/2-in. strips. Make a lattice top over filling. Fill in the cherry sauce. Cover and let rise until doubled, about 45 minutes.

5. Cover the top with foil. Bake 20 minutes longer or until browned.

Quick and Easy Cherry Sauce 

Ingredients:-

1 cup Water,

1/4 cup Lemon Juice,

2 tablespoons Cornstarch,

20 ounce frozen pitted Cherries,

2/3 cup Sugar Free Sweetener.

Preparation Method:-

1. Bring cherries, sweetener and 3/4 cup of water to a boil in a medium saucepan over medium-high heat. Stir often.

2. Stir 1/4 cup water and cornstarch in a small bowl until smooth. Add into the boiling cherry mixture.

3. Return to a boil, stirring constantly. Cook until thickened for 1 minute. Remove from heat and stir in lemon juice.

Merry Christmas and Happy New Year!

Crunchy Christmas Nutty Cake

Christmas is here. There will be Christmas carols and the snowy yet vibrant celebration all around in a few days. Hope you liked my blog Low-calorie Christmas Muffins. I was listening to the song, Miss Fogarty's Christmas Cake and then decided to prepare a crunchy cake. Crunchy cake? Yes, a nutty cake. This cake would be filled with goodness and richness of Brazil nuts, walnuts, pec-pec pecans, almonds and mild flavor of vanilla. Everyone is gonna love it. The best part is that it can be made before hand. Your family can munch it throughout the Christmas holidays.

Ingredients:-

4 Eggs,

125 grams Flour,

3/4 teaspoon Salt,

450 grams Brazil nuts,

200 grams caster sugar,

225 grams  walnut halves,

225 grams  pecan halves,

1 teaspoon baking powder,

2 teaspoons vanilla essence,

675 grams blanched whole almonds.

Preparation Method:-

1. Preheat oven to 140 D. C. Line a large round cake tin with baking parchment and lightly grease.

2. Combine the almonds, Brazil nuts, walnuts, pecans. Sift together the flour, sugar, baking powder and salt. Combine with nut mixture and mix well.

3. Beat eggs and vanilla, add to nut and flour mixture and mix well. Add into cake tin and bake for 1 1/2 to 2 hours. Check with the knife.

4. Set aside for 5 minutes and remove from tins. Garnish with nuts for the Christmas treat.

Enjoy the Yummy Cake

Sweet Snowy Strawberry Ice Cream Cake Recipe

About the recipe:-

The rich and creamy strawberry cake gets more mushy and enticing, with the ice-cream blend. Home baked strawberry sponge cake, filled with strawberries, and at last covered by vanilla ice-cream plus garnished with even more strawberries, gives ultimate satisfaction to the sweet tooth. 

Strawberry flavor itself lights up the festive spirit whether it’s Christmas or New Year. The dreamy spongy ice cream cake is gonna be like a dream come true with addition of raspberry jam. So here we go with the savory recipe of Strawberry Ice Cream Cake. 

Ingredients:-

10 tablespoons unsalted butter,

1 1/2 cups all-purpose flour,

1/2 teaspoon salt,

1/4 teaspoon baking powder,

1/4 teaspoon baking soda,

1 cup sugar,

3 large eggs,

1/2 teaspoon pure vanilla extract,

1/2 cup low-fat buttermilk,

1 cup fresh chopped strawberries,

1 tablespoon raspberry jam,

3 pints vanilla ice cream softened. 

Preparation Method :-

1. Preheat oven to 350 D F. Apply melted butter and sprinkle flour an 8-inch round cake pan. 

2. In a medium bowl, whisk together flour, chopped strawberries, salt, baking powder, and baking soda.

3. With an electric mixer, beat butter and sugar until light and fluffy. 

4. Mix in vanilla extract. Combine all the mixture and whip well with hands.

5. Add mixture to the pan. Bake for 40 minutes until a toothpick inserted in center of cake comes out clean. 

6. Cool 15 minutes in pan, turn cake out and let cool completely. Using a long serrated knife, halve the cake horizontally.

7. While cake is cooling, combine strawberries and jam in a medium bowl.

8. Add the jam mixture in between the cake halves with butter knife. Cover the entire cake with vanilla ice cream.

9. Spread remaining jam strawberry mixture on the cake. Again add ice cream scoop if desired. 

10. Smooth top with the butter knife, and freeze until firm, at least 6 hours. 

11. Cover with plastic to avoid the cake from frosting. Garnish with sliced strawberries.

12. To serve, remove plastic from pan, unmold cake. Cut slices in triangular shape.

Enjoy the New Year Treat!!!

Sizzling Sweet and Sour Rich Fish Balls Recipe

About the recipe:-

The Feast of the Seven Fishes was amazing. Christmas Eve started with the quick and crispy fish balls with little variation this time. The easy to make appetizers are every ones all time favorite and can be fried in batches. Fish balls can be prepared instantly or in advance. Since there are lot many preparations for Christmas and New Year’s Eve, one can prepare fish balls in advance to save time.

Preferably Salmon or Pomfret fish is used. Oyster sauce enhances the already tempting flavor. With the sesame seeds, the tangy appetizers become more crunchy and crispy. The most loved snack is definitely going to increase the taste of the New Year. So welcome the New Year with Sizzling Sweet and Sour Rich Fish Balls with your favorite drink.

Ingredients:-

12 fish balls,

1 1/2 tablespoon tomato sauce,

1/2 teaspoon chili sauce,

1 teaspoon sugar,

1/2 teaspoon cooking oil,

1/2 teaspoon oyster sauce,

1/2 teaspoon oil,

Sesame seeds

Preparation Method:-

1. Deep fry the fish balls until they turn golden brown. Dish out and set aside.

2. In a saucepan, add in cooking oil, ketchup, chili sauce, sugar, oyster sauce and stir until the sauces are well blended. 

3. Toss in the fish balls and coat them well with the sauce. 

4. Dish out, top with sesame seeds, and serve hot with your favorite drink and salad.

Enjoy Rich Fish Balls ,This New Year & Every Year!!!

Sweet Strawberry Marshmallow Cake

It is often said, “there is no sincerer love than the love of food”. Festive season gives boost to the foodaholics. Season of desserts is never ending. Marshmallow Cake very much resembles to that of cheesecake, but it’s actually not the one. Cheese cake is very heavy. In this case, the butter biscuit base gives the crunchy crisp feeling. Creaminess of Marshmallow is very rich and creamy.

The tartness of strawberry jello gives it a perfect blend of sweet with tinge of tangy taste. There is no doubt that strawberry is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. The pink color of the cake is itself very enticing. This January, let us wish everyone Happy New Year with the creamy and fruity Strawberry Marshmallow Cake. 

Ingredients:

For Base-

200 gms digestive biscuits,

80 gms melted butter

For Marshmallow filling-

230 gms marshmallow,

150 ml fresh milk,

300 ml whip cream,

2 tsp of gelatine powder

Jello topping-

90 gms raspberry/strawberry jello,

400 ml of water,

2 tsp of gelatine powder

Preparation method:-

1. Crushed digestive biscuits and mix well with melted butter. Press into a 7” tin. Refrigerate for later use.

2. For Marshmallow filling, put all the ingredients mentioned under it, into a pot. Boil over small fire and stir continuously until gelatine is dissolved.

3. For Jello topping, boil all ingredients mentioned under it, until dissolved.

4. Now, assembling the cake. Pour marshmallow filling into the prepared baking tin with biscuit base.

5. Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced fresh strawberries on top of the filling.

6. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cooled jello on it.

7. Put in fridge to chill. Cut into small pieces to serve.

Satisfy your sweet tooth with Strawberry Marshmallow Cake!!!