Chemeen (shrimp) Theeyal

A mouthwatering shrimp recipe with shredded coconut.

This is what you need for the first part :Sheredded coconut, Dried red chilli, Coriander powder and Fenugreek seeds or powder.

Heat 1 Tbsp of Oil in a pan and add 1/2 tsp of Fenugreek seeds or powder and wait till its is light red.

Now add 2 Dried red chillies

1 1/2 tsp Coriander powder

  

Give it a quick stir ..

and add 1/2 cup Shredded coconut.

  

Mix it well

And when it turns dark brown color, remove from the heat and set it aside.

The ingredients for the second part : Shrimp, Onion, Green chilli, Tamarind, Salt and Turmeric.

Slice half an Onion

and 3 Green chillies

Finally make some Tamarind juice by adding 1/4 cup of water and a small ball of tamarind.

 These are the ingredients for the second part, ready to cook.

  

Add 1/4 lb of frozen or fresh Shrimp

Add Green chilli..

Onion..

1/2 tsp Salt

1/2 tsp Turmeric powder

1 cup Water.

Stir them around and let it cook for few minutes.

  

By that time transfer the fried coconut in to a blender ..

grind it for few seconds.

Now add 1/4 cup of water..

and grind it in to a smooth paste..

Let it boil for few minutes..

 Add the tamarind juice

  

 and the coconut mixture

Again boil it like this for few minutes until you can see the oil on top.Let it reach a consitency you like..and it's done ! May be almost done..

The last part - Tempering.Ingredients you will need are: Shallots, Mustard seeds, Curry leaves.

Heat 1 Tbsp of Oil and splutter 1/2 tsp of Mustard seeds.

  

Add 3 sliced shallots and curry leaves and fry it for few seconds.

  

Add it to the curry and give it a gentle stir.And now it's done !

A perfect side dish for rice. Make it tonight !

Thanks Rhea for sending me the snap.

Thanks Ashwathi.

RECIPE    (Adapted from pachakam.com)

Ingredients

• Fenugreek seeds- 1/2 tsp
• Red chilly - 2
• Coriander powder - 1 1/2 tsp
• Shredded coconut- 1/2 cup
•  
• Shrimp - 1/4 lb
• Sliced onion- Half
• Green chillies(cut long) - 3
• Salt - 1/2 tsp 
• Turmeric powder - 1/2 tsp
• Water - 1 cup
• Tamarind - small ball
•  
• Mustard seeds - 1/2 tsp
• Sliced shallots - 3
• Curry leaves - 5

Directions :

• Heat oil in a pan and fry fenugreek seeds,dired red chilly and corainder powder.
• Add shredded coconut in to it and fry till brown and let it cool
• Grind it in a blender with 1/4 cup water.
• Add shrimp,onions,green chilly,turmeric powder,salt and 1 cup water in to another pan and bring it to boil.
• Then add the tamarind and coconut mixture in to the shrimp and boil it for another few minutes.
• Finally temper it with mustard seeds,shallots and curry leaves.

  

  

  

Triple Chocolate Mousse Cake

A dark chocolate cake layered with two layers of bittersweet and milk chocolate mousse.

First the brownie base

Make a brownie using a brownie mix.

Dump the brownie mix in to a bowl.

1/3 Cup Water...

1/3 Cup Vegetable Oil

And 2 Eggs.

Mix it ..

Pour it in to a 9 x 13 pan .

And bake it 350 degree F for 25 minutes.

Once it is done, take it out of the oven and let it cool at room temperature.Making brownie from a brownie mix is that simple !!

Once the brownie is cool, take it from the baking pan.

Gently peel off the parchment paper..

Cut the cake in to circles using a ring mold or a glass rim.

Press and twist !!

Cut few 11 x 4 inch strips of parchment paper.

Wrap a parchment collar around base of each cake.

And secure it with a tape and set aside.

You can make till this a day ahead, if you want to break up the labor of this recipe.Place it in a baking pan and keep at room temperature.

Now let's make the bittersweet chocolate mousse

You will need :  Bittersweet chocolate, Egg yolk, Heavy cream,Sugar,Light corn syrup, Water, Vanilla extract.

Put the mixing bowl and the beater in to the freezer for few minutes.

Add 2 PT of  cold heavy cream in to the mixing bowl.It whips better this way.

Start whipping it immediatly on the highest setting.

Keep whipping until the cream is stiff.

A soft peak is perfect.Do not over whip or it will start to curdle.

Like this .. AND WE DONT WANT THAT !!

Transfer it in to a bowl and refrigerate.

Pour 4 egg yolks in to the mixing bowl.

and beat them until they are light yellowish and set aside.

Add 1/4 cup of sugar in to a heated pan.

Pour 2 Tbsp Water

2 Tbsp of Light corn syrup

Cook until large bubbles are formed, for about 1 minute.

Carefully pour the hot syrup in to the eggs..

and mix it gently..

Place a bowl over a sauce pan of boiling water.

Add 7oz of bittersweet chocolate chips in to the bowl.

Stir it gently until its all melted.

Add it to the mixture, mixing gently.

 Add 1 tsp Vanilla extract.

  

 1/8 tsp Salt

And finally fold the whipped cream in to the mixture.

 Then strain the mixture in to another bowl.

 See the chocolate coming out !! This will take some time ..But you will be glad that those small chocolate bits didnt end up in your mousse.It still would have tasted good.Straining will simply give a smooth texture for the mousse.

 Transfer the mousse in to a large pastry bag with a round tip.

 Pipe the mousse in to each paper collar.

Refrigerete for about 20 minutes.

Now we will make the milk chocolate mousse

Continue the same process with the milk chocolate.

The milk chocolate mousse is much thinner than the bittersweet chocolate mousse
So you can skip two time consuming steps
 1. Straining
 2. Using pastry bags.

 Use an ice cream scoop or spoon to pour it on top of the bittersweet chocolate mousee

 And stick it in the freezer atleast 4 hours.

After 4 hours gently peel off the parchment paper.You can either put it back in to the freezer after removing the parchment collars.Transfer it to the refrigerator and keep it  for atleast 2 hours before serving.This will give you a soft brownie base.

This dessert is heavenly !!

 And if you are looking for something simple this Valentine's Day, try the milk chocolate mousse..

HAPPY VALENTINE'S DAY !!

RECIPE (Adapted from marthastewart.com )

Servings : Makes 15

Brownie

• Make a brownie in a 9 x 13 pan using a brownie mix
• Cut it in to circles using a round cutter.
• Wrap the paper collar around each cake.

Bittersweet Chocolate Mousse

 Ingredients :

• Heavy cream - 2 PT
• Egg yolks - 4
• Sugar - 1/4 Cup
• Light corn syrup - 2 Tbsp
• Water - 2 Tbsp
• Bittersweet chocolate - 1 Cup
• Vanilla extract - 1 tsp
• Salt - 1/8 tsp

Direction :

• Beat the heavy cream on medium-high speed until soft peaks and refrigerate.
• Beat the egg yolks .
• Heat sugar ,light corn syrup and water for 1 minute.
• Add sugar to the egg yolks.
• Melt the bittersweet chocolate.
• Add it to the egg mixture.
• Fold the heavy cream.
• Add vanilla extract and salt.
• Transfer it to a pastry bag and pipe it in to the paper collar and refrigerate.

Milk Chocolate Mousse
Ingredients :

• Heavy cream - 2 PT
• Egg yolks - 4
• Sugar - 1/4 Cup
• Light corn syrup - 2 Tbsp
• Water - 2 Tbsp
• Milk chocolate - 1 Cup
• Vanilla extract - 1 tsp
• Salt - 1/8 tsp

Directions :

• Beat the heavy cream on medium-high speed until soft peaks and refrigerate.
• Beat the egg yolks .
• Heat sugar ,light corn syrup and water for 1 minute.
• Add sugar to the egg yolks.
• Melt the bittersweet chocolate.
• Add it to the egg mixture.
• Fold the heavy cream.
• Add vanilla extract and salt.
• Using an ice cream scoop or pour it on top of the bittersweet chocolate mousse and freeze it for 4 hrs
• After 4 hrs remove the paper collar.Put it back to the freezer.
• Put it in to the refrigerator section 2 hrs before serving.