Heat oil in a container and fry the chicken in it. Fry till the chicken becomes semi soft and nicely cooked.

Dash green chillies in it and start feeling the unique essence emitted from the chicken. You may buy the standard tinned coconut cream available in the market or extract coconut milk by simple home methods.

Add coconut cream in desired quantity over the chicken. Mix well with the help of a spatula.

Add yoghurt /battered curd over the chicken. Add salt in required quantity.

The chicken absorbs the mixture and the content becomes thick. You may add 1/2 cup water for preparing the gravy.

The chicken absorbs the juice of the coconut cream and curd and the gravy thickens. You may use a spoon in order to test the density of the gravy.

When it becomes thick and adheres to the spoon, you may conclude that the gravy is ready. Chop coriander leaves and sprinkle over the chicken.

Recipe and image: swetawriter RELATED RECIPES Mutabbal Tabouleh Stuffed tomato dolmas Stuffed cheesy eggplants Kapsa rice Ingredients: 350 gms - boneless chicken 100ml - coconut cream 100ml - curd/yoghurt 1 tsp - turmeric powder Salt as per taste 2-3 - green chillies Coriander leaves for garnishing Oil for frying (less)

I also added Agave and about 1/4 cup of soy milk since i did not have enough condensed milk. Sieve baking powder, baking soda, cocoa powder and all purpose flour.

Add all purpose flour mixture to the condensed milk mixture. Add vanilla essence and mix well.

Pour in a greased pan and bake for about half hour. Cool the cake and then cut it horizontally.

Mix/beat cream and sugar well to get peak consistency (like butter). Place one layer of cake and spread the cream.

Place the second layer (you can also keep cut fruits like cherry or pineapple on the cream.) Now cover the cake with rest of the cream mixture and decorate with cherry or tutti fruity or chocolate shavings.

Note: We can also use ice cream instead of the cream to make an ice cream cake. RELATED RECIPES Eggless banana walnut bread Eggless dry fruits cake Eggless brownie No Bake Biscuit Custard Pudding Cake Sweet potato cucumber cheesecake served with black pepper ice cream Ingredients: 1 cup - all purpose flour/maida 1/4 cup - condensed milk 1/4-1/2 cup - soy milk (according to consistency) 1/4 cup - butter Powdered sugar about 3tbsp to mix with cream 1/2 tsp - agave, optional 3 to 4 tbsp - cocoa powder (according to your taste) 1/2 tsp - baking powder 1/4 tsp - baking soda 1/2 tsp - vanilla essence Whipped cream for filling Grated chocolate, to sprinkle on sides and top Tutti fruity, to sprinkle on sides and top (less)

Add 3 cups of water to the big cucumber pieces and cook until soft. When it softens, blend and cool the mixture.

Add the curds, milk and salt and beat well. Heat the butter and fry the finely chopped cucumber and the capsicum for 1 min.

Add to the chilled soup. How to serve: Pour the soup into the individuals bowls and add 1 to 2 ice cubes.

Top with chopped mint leaves and serve. RELATED RECIPES Khamang kakdi Sweet potato cucumber cheesecake served with black pepper ice cream Quick cream of chicken soup Cream of tomato soup Noodle Soup Ingredients: 1 kg - cucumber, peeled 1/2 litre - fresh curds 1 cup - milk 1 tbsp - capsicum 1 tbsp - butter Salt to taste Mint leaves few for topping 3 cups - water (less)

Gradually add the cornflour mixture, stirring constantly over a low-heat until it comes to boil and thickens to the consistency of a smooth cream. Remove from the heat.

Add the rosewater and stir thoroughly. Pour into a serving bowl or individual dishes.

Sprinkle with a little ground cardamom and finely chopped pistachios. Allow to cool.

Chill and serve. RELATED RECIPES No Bake Biscuit Custard Pudding Cake Rice pudding Pineapple and nut cream pudding Paneer aam ka pudding Mava almond pudding Ingredients: 5 tbsp.

corn flour 6 cups milk 1/2 cup sugar 1 tsp. rosewater 1/4 cup pistachios, chopped 1/4 tsp.

cinnamon powder 1/2 tsp. green cardamom powder (less)

Take them out after 10 mins (7 mins +3 mins standing time) Now take out the bowl, add cream and microwave it for 8 minutes at high, stir in between once. Now take it out and add all the dry fruits and again microwave for 10 mins at 60% temperature ie 540.

Let it be there for standing time. Delicious Gajar Halwa is ready for serving.

You can decorate it with silver vark. RELATED RECIPES Sri Lankan dry pumpkin curry Hyderbadi Mirchi Ka Salan Kapsa rice Microwave beetroot halwa Kaju kothimbir vadi Ingredients: 300 g - cream (malai) 1 kg - red carrots, grated 125 g - sugar 2 - green cardamoms 1 - black cardamom 50 g - raisins 20 - almonds (broken) 20 - cashew nuts (broken) 20 - pistachio (broken) (less)

Remove from refrigerator and add two tsps of fresh orange juice to the coffee and stir it immediately. Beat in a tsp of whipped cream and a pinch of orange zest as well.

Extremely aromatic orange flavored cappuccino coffee is ready. Serve topped with few cubes of ice and decorate it using a slice of orange.

Recipe courtesy: 4th sense cooking RELATED RECIPES Coffee walnut smoothie Coffee Cake Orange cupcakes Creamy and cold avacado soup Orange and parsley salad Ingredients: Instant cappuccino powder Milk Orange Orange zest - Optional Brown sugar (Demerara) Whipped cream (less)

Now puree the spinach and coriander in the blender to fine paste and keep it aside. Make paste out of ginger and garlic.

Heat oil in a frying pan, add cumin and after they splutter, add chopped onions. Saute till golden brown and add ginger garlic paste till aroma disappears.

Add tomato and fry well until they are mashed well then add all spice powders. Then to this add grilled corn kernels, after 2 to 3 minutes, add pureed spinach.

Add kasoori methi and one tbsp ketchup, let it come to a boil and cook for a few minutes. Serve with a tbsp of butter on top and garnish with cream.

Ready to serve with breads and rice. RELATED RECIPES Baby Corn Manchurian Microwave corn flour halwa Palak mamsam Corn on the cob korma Makai ka halwa Ingredients: 1 bunch - palak (spinach) 1/4 bunch - coriander leaves 2 - corns, roasted over flame 2 small - tomato 1 - onion, chopped finely Ginger, small piece 2 pods - garlic 2 tsp - cumin 1 tbsp - coriander powder 1/2 tbsp - cumin powder Chilli powder, as required 1/4 tsp - tumeric powder 1 tsp - garam masala 1 tsp - Kasoori methi 1 tbsp - tomato ketchup Salt as required Butter and cream for topping (less)

Drain, cool, keep aside liquid and residue till required. Remove hung curds into a large glass bowl.

Add fresh cream, drained pineapple juice, beat with hand or electric whipper. When smooth, add sugar powdered, pepper, salt, black salt.

Add green chilli, mix well. Add pineapple pieces, walnuts, fold in gently.

Chill for at least 2-3 hours before serving. Making time: 30 minutes (excluding curd draining time) Makes: 5 servings Shelflife: 1 day refrigerated RELATED RECIPES Cucumber raita Pavakka Pachadi Aloo Jeera Raita Spinach raita Lemon rice with cucumber raita Ingredients: 1 cup - fresh pineapple, chopped 1/2 cup - walnut kernels, roughly crushed 1 cup - fresh curds, hung for 1 hour in muslin cloth 1/2 cup - fresh cream 1 - green chilli, finely chopped (optional) 1 tbsp - sugar, powdered 1 tbsp - sugar granules 2 or 3 pinches - black salt 1/4 tsp - pepper powder salt to taste (less)

Deep fry carrot, beans, cauliflower, capsicum, potato in oil. Put tawa, heat the butter and fry the onion.

Add the fried vegetables. If you are using frozen green peas add them to the vegetables and onion.

Otherwise, boil the green peas and then add them to the vegetables. Add sambar powder, garam masala, salt.

Let it cook for some time. Before removing from the stove, add milk and cream.

Recipe & image courtesy: www.subbuskitchen.

com RELATED RECIPES Vegetable aval upma Soya chunks vegetable curry Vegetable avial Bread cutlet Cheesy, crunchy vegetable pie Ingredients: Carrot -1 Beans - 1 bunch Cauliflower - few Capsicum - 1 small Potato - 1 medium size Frozen Green Peas - 1 cup Onion - 1 Sambar Powder - To taste Butter - For frying onion Garam masala - For taste Salt - to taste Milk - 1/2 cup Cream - 1/2 cup (less)

Then add the ground powder and fry for some time. Then add finely chopped tomato, turmeric powder, chilly powder, garam masala and saute again for 3 minutes.

Now add the boiled vegetables, milk, fresh cream, a little water and fried paneer pieces. Cook till the gravy becomes thick.

Recipe and image courtesy: Friends Cookys RELATED RECIPES Pakoda kurma Cauliflower Peas Kurma Paneer Vegetable Kurma Idiappam kurma Mixed vegetable kurma Ingredients: Green beans, carrot, peas, potato (boiled and kept aside) 10 pieces - fried paneer 12 - cashewnuts 3 - onions 3 - tomatoes 1/2 tsp - turmeric powder 1&1/2 tsp - chilli powder 4 - green chillies 2 tsp - ginger 2 tsp - garlic 1 tsp - garam masala 1 cup - coconut milk 3 tbsp - fresh cream Oil Salt To powder: 1 tsp - cumin seeds 1 tsp - coriander seeds 1 tsp - fennel seeds 1 tsp - peppercorns 1 stick - cinnamon 2 pods - cardamom (less)