FISH FRITTERS WITH MANGO SALSA

Salsa:

1 mango ripe chopped

1 red chilly chopped

1 green chilly chopped

3 birds eye chilly chopped

1 shallots chopped

1 stalk coriander leaves chopped

Salt to taste

¼ tsp olive oil

METHOD:

Mix all above ingredients together & keep aside.

FOR FISH:

250 gm fish fillets cut

1 egg

Corn flour

Salt & pepper

Oil for frying

METHOD:

Marinate fish for 10 minutes.

Deep fry the fish.

Serve with sauce.

PANCAKE WITH BANANA SAUCE

SAUCE:

2 tbsp palm sugar

2-3 well ripped bananas chopped

1 stick cinnamon

1 screw pine leaf

1 tbsp butter

Pinch of nutmeg powder

¼ cup water

2 tbsp fresh cream

METHOD:

Boil the above ingredients together

till sugar is dissolved & bananas are

soft, add fresh cream & keep aside.

PANCAKE:

1 cup flour

1 egg

1 cup milk

1 tsp vanilla essence

½ tsp baking powder

1 tbsp sugar

1 tbsp melted butter

Extra butter

METHOD:

Mix all ingredients together & make thick

 batter, keep aside for 10 minutes.

Heat up frying pan, grease  some butter,

pour one ladle  batter in it, cook both

side until golden brown.

Serve hot pancakes with banana sauce.

NOTE:

Can add any fruits to your choice for sauce.

TENDER COCONUT IN SPICY GRAVY

Oil for cooking

½ tsp mustard seeds

1 dried chilly ( cut into small)

1 onion big chopped

Curry leaves

1 tbsp ginger & garlic paste

Mix with water into paste:(Masala)

1 tsp chilly powder

½ tsp coriander powder

¼ tsp turmeric powder

1 tomato chopped

1 bay leaf (small)

1 green chilly cut

1 tender coconut (flesh, cut)

Salt to taste

3 tbsp coconut cream/fresh cream

¼ tsp garam masala

Coriander leaves chopped

METHOD:

Heat up oil fry mustard seed & dry chilly.

Add in onion & fry until golden brown colour.

Add ginger & garlic paste, curry leaves,

 fry for 2 minutes.

Add in masala paste & stir until oil comes up.

Add tomato, green chilly, bay leaf, coconut

flesh, salt & stir for 3 more minutes.

Add coconut cream, garam masala.

Garnish with coriander leaves.

This dish goes well with plain rice & breads.

NO-BAKE GREEN TEA CHEESE CAKE

140g digestive biscuits, crushed

2 tablespoons caster sugar

3 tablespoons unsalted butter, melted

2 tablespoons green tea powder

120ml warm water

2 tablespoons gelatin powder

120ml cold water

475ml whipping cream

450g cream cheese, at room temperature

100g caster sugar

1 teaspoon vanilla essence

4 tablespoons honey

2 eggs

METHOD:

Combine the digestive biscuit crumbs with

2 tablespoons of sugar in a mixing bowl.

Drizzle in the melted butter & mix until

 evenly moistened.

Press into the bottom of a 23cm spring form

cake tin lined with greaseproof paper, set aside.

Stir the tea powder into the warm water, set aside.

Sprinkle the gelatin over the cold water, set aside.

Whip the cream to stiff peaks, set aside.

Beat the cream cheese, 100g sugar, vanilla &

honey in a clean mixing bowl.

Beat in the eggs one at a time until evenly blended.

Cook the gelatin mixture in the microwave until melted.

Beat the gelatin and tea into the cream cheese mixture, 

then fold in the whipped cream until smooth.

Pour into the spring form tin.

Refrigerate overnight before unmolding & serving.