Indian Spiced Mango Couscous Pudding Food

CHICKEN IN COCONUT MILK (INDIAN)

Steps:

• In a medium pan, dry-roast the almonds and coconut until they are just light brown.
• Remove to a large bowl.
• Add the coconut milk, ground spices, ginger, garlic and salt.
• Combine well.
• Heat oil in pan.
• Add bay leaves, cardamom pods and chicken cubes.
• Stir-fry this for 2 minutes to seal the chicken.
• Pour in the coconut milk mixture and stir thoroughly.
• Lower heat, add the dried chillies and cilantro (if using), cover and cook 10-12 minutes, while stirring occasionally.
• Garnish for more cilantro if desired, and serve accompanied with pulao.

COCONUT COUSCOUS PUDDING

Steps:

• Place couscous and coconut in bowl.
• Pour over 1 1/2 cups boiling water, stir well.
• Cover and stand five minutes.
• In a pot place cornflour, spices,milk and syrup.
• Whisk to combine and cook over moderate heat.
• Stir constantly till mixture thickens.
• Add couscous, mix well.
• Spoon into serving dishes, cool 30 minutes till set.
• Serve with yoghurt.

MANGO & COCONUT MAHALABIYA -EGYPTIAN DESSERT PUDDING (*GFREE

Steps:

• Whisk sugar with 2 cups Milk and 1 cup Half and Half on medium heat until warm and sugar dissolved.
• Add 1 tsp Vanilla Extract.
• In a separate bowl whisk Corn Starch with 1 cup of Coconut milk and 1 cup of Mango Juice to incorporate. Then, add it slowly to Sugar-milk mixture while stirring quickly until it starts to thicken. I like to keep the heat on medium and just be patient for it to thicken rather than turn up the heat and burn the cornstarch.
• * It is very, very important to whisk quickly and scrape the bottom of the pot with the whisk to make sure the cornstarch isn't sticking.
• At this time you can add Mango pieces fresh or frozen and let them break down into the custard.
• Turn heat down to low. Cook for 5 minutes.
• Take mixture off heat and wait until the temperature goes down a little.
• You're almost done. Pour the Mehalabeya into individual dessert dishes.
• Let cool on counter then top with Toasted Coconut and wrap each dish with saran wrap and place in fridge to chill and firm up.
• * Serve with more fresh Mango if you like.
• Refrigerate and Serve Mahalabiya cold.

KULOLO (HAWAIIAN PUDDING)

Steps:

• Preheat oven to 400 F degrees.
• Grease and line a loaf pan with foil.
• Mix all the ingredients together in a bowl.
• Spread the mixture in the pan.
• Cover with foil and bake 2 hours. Remove foil during last half hour of baking to allow the pudding to brown.

JHANGORA KI KHEER (JHANGORA PUDDING)

Steps:

• Boil milk in a thick bottom pan.
• Add jhangora in it and then cook well. Stir to avoid lumps.
• Add sugar and cook for some more time till the sugar is fully dissolved.
• Next add of kewra essence to give it a sweet flavour. Mix this essence well.
• Garnish with chopped dry fruits. Serve cold with fruit salsa on the side.

GARBANZOS IN COCONUT MILK

Steps:

• Combine all ingredients in medium saucepan.
• Bring to boil, then reduce heat and simmer 20 minutes to blend flavors.
• Serve with rice.