MANGO SODA

To beat the summer heat..here is one more mango drink...

MANGO SODA

WHAT YOU NEED:


Mango pulp of  2 mangoes.
Sugar 3-4 tbsp or to taste
Mint leaves a few
Salt a pinch (optional)
Soda 

MANGO SODA+MANGO PULP+SODA KEPT SEPARATELY..

SODA FIZZZZZZZZZZZZZ..COOL COOL...

HOW TO MAKE:


Blend mango pulp, sugar and mint leaves together to a smooth texture.


Refrigerate it for an hour.
Then pour 1/3 of the blended mango in a tall glass and add salt. 
Add 2/3 of soda to it and stir well.
Serve Mango Soda chilled.

SEMOLINA PANCAKE /RAVA DOSA

SEMOLINA PANCAKE

One of the popular South Indian breakfast, Rava Dosa. In South India in almost all the hotels you find this crispy dosa. I was thinking of preparing rava dosa since long, but could not make it. A few days back I prepared this and it came out really good, Every one liked this especially my daughters. The appreciation from my family will be a big award for me 


WHAT YOU NEED:


Rice 1 1/2 cups
Semolina / Rava 1 cup
Maida 2 tbsp
Green chillies 2, chopped finely
Onion 1 chopped finely
Coriander leaves, chopped, 1 tbsp
Jeera 1 tsp
Turmeric powder 1/4 tsp
Salt to taste

RAVA DOSA

HOW TO MAKE:


Wash and soak rice for 3-4 hours.
Then grind it to a very smooth batter.
Add rava, and maida to the batter and stir well.
Mix jeera, chopped onion, green chilly, coriander leaves, turmeric powder and salt.
The batter should be very thin like Neer dosa batter.


Heat Dosa Pan, when hot spread a tbs batter on the tava. Sprinkle little oil or ghee on the edges, fry till it is brown and crisp.


Tastes good with any chutney.  

CAULIFLOWER MANCHURIYAN

Cauliflower Manchurian

The spicy North Indian curry Cauliflower Manchuriyan. I ve prepared this curry many times, but this is the recipe which I got from my dear friend Kavita. Actually It tasted better than the one I used to prepare.




WHAT YOU NEED:


Cauliflower 1 small.
Capsicum 1 medium
Onion 1 big
Maida 4 tbsp
Rice powder 2 tbsp
Cornflour 2 tbsp
Ginger garlic paste 2 tsp
Red chilli powder 1 tsp
Salt to taste


FOR THE GRAVY:


Ginger 1" chopped
Garlic, chopped 1 tsp
Green chillies, chopped 2
Chilly sauce to taste
Soya sauce 1 tsp
Tomato puree 1 cup
Coriander leaves, chopped 1 tbsp
Salt to taste

HOW TO MAKE :


Cut the Cauliflower in to florets and soak in salt water for 15 minutes. Then drain and keep aside.
Cut Capsicum and onion in to big pieces.


In a mixing bowl put little water, then add salt, red chilli powder, maida, rice powder, cornflour and ginger garlic paste. It should be a thick paste. Marinate the florets with this paste and keep for 10 more minutes.


Heat oil in a kadahi. When it is hot put marinade florets and fry well and crisp.
Keep the fried florets aside.


Remove the oil from the kadahi leaving little oil.
Add chopped garlic, ginger and green chillies fry for a while.
Then add chopped onion, saute till it is translucent.
Add capsicum, fry for few more minutes.
Then add cauliflowers, tomato puree, salt and mix well. Let the puree cooked for some time. 
When it is done add chilly sauce and soya sauce. combine well. Finally add chopped coriander leaves.


Serve  Cauliflower Manchuriyan with Rotis or chappatis.

BANANA FLOWER AMBODO

BANANA FLOWER AMBODO

WHAT YOU NEED:


Banana flower 1 small
Onion 1 medium
Rice 1/2 cup
Chana dal 1 tbs or hurikadale
Maida 1 tbsp
Red chilli 6-7
Curry leaves, chopped 1 tbsp
Salt to taste

BANANA FLOWER

ONE MORE VIEW OF THIS YUMMY AMBODO...

HOW TO MAKE :


Wash and soak rice for half an hour. Drain and keep aside.
Chop Banana flower finely, use only tender parts.
Chop Onion.


Grind Rice, hurikadale, red chillies and salt by adding little water.
Transfer this masala in a mixing bowl. Then add chopped onion, maida and curry leaves.
Mix well and make a small balls, flatten them and slid in a hot oil.
Fry the ambodos on a moderate heat till it becomes crisp.


Serve hot as a side dish or as snacks.

AAM RAS

One more sweet dish from Mango...

Aam Ras

WHAT YOU NEED:


Mango pulp of 2 mangoes
Milk 3/4 cup
Sugar 3 tbsp or to taste
Cardamom powder 1 tsp

Aam Ras

HOW TO MAKE:


Blend all the above ingredients to a very smooth texture.


Keep in the fridge for one hour.


This Aam ras goes well with Pooris... 

TUKDI

SPICY TUKDIS

WHAT YOU NEED:


Maida 2 cups

Wheat 3/4 cups

Semolina /  Rava 1/4 cup

Asafoetida / Hing a size of chick pea

Red chilli powder 1 tsp

Cumin seeds /Jeera 1 tsp

Curry leaves, chopped 1 tbsp

Water 1 cup

Salt to taste

SMALL BALLS AND ROLLED SMALL POORIS

THE SIZE OF THE CHAPPATIS,  I CUD NOT TAKE THE PIC OF  CUT TUKDIS..

HOW TO MAKE:


In a mixing bowl, add red chilli powder, hing, salt, cumin seeds, chopped curry leaves and little water. Mix well all the ingredients with your fingers.

Then add Maida, wheat flour and rava and mix well adding a spoon of oil and little water at a time and make a firm dough. Keep aside for 15 minutes.


Make small balls ( size of a ping pong ball) out of the dough.

Roll out about 3 inches diameter. Then keep 3 poories one over another and roll this to the size of a chappati.

Then with the knife cut chappati  in a horizontal way then to a vertical  to make a diamond shape.


Heat a kadahi with enough oil. ( adjust the heat while frying)
Then add a plateful of tukdis in hot oil and fry well till brown.


You can store this in a air tight container for 3 to 4 weeks.

AMRAKHAND

One more delicacy from our Mango. 

AMRAKHAND

WHAT YOU NEED:

Ripe Mango 1 big or 2 medium

Curd 3/4 cup

Sugar 3 tbsp or to taste

Cardamom powder  1 tsp

Saffron a pinch, soaked in warm milk

Almonds 10 chopped 

Cashew nuts, a few, chopped

Pishtacheo, 6-8 chopped

AMRAKHAND

HOW TO MAKE:

Take out the pulp from mango

Hang the curd for half an hour to remove the excess water.

Blend mango pulp, sugar, curd, saffron and cardamom powder together in a blender to a very smooth texture.

Transfer this in a bowl, add chopped dry nuts and keep in the freezer for an hour.

Serve chilled Amrakhand  in a bowl. 

MANGO MURABBA

This year we got plenty of Mangoes from our tree. I prepared so many dishes ..still have to do many more dishes. I am getting ready for making MANGO PANNA tomorrow,  a cool summer drink from raw mangoes. Today I prepared Murabba- a sweet dish, which can be eaten with Roti, Chappati or  like desert. It is a very simple, easy and tasty preparation..

RAW MANGO MURABBA

WHAT YOU NEED:


Raw mangoes 3 big size
Sugar 2 tea cups
Ginger 1 big piece
Pepper corn 7-8

GRATED MANGO

READY TO EAT YUMMY MURABBA

HOW TO MAKE:


Wash mangoes, peel the skin and grate.
Grate the ginger.
Crush the pepper corns roughly.


Heat a nonstick kadahi with grated mangoes, ginger and crushed pepper. Stir it several times. Reduce the heat to medium.
When it is half done add sugar and stir well. Cook till it is sticky and hard.


Children will love this with Roti/ chappati combination.

BANANA FLOWER STIR FRY / BONDI KIRPUL

BANANA FLOWER

WHAT YOU NEED:


Banana flower 2 medium
Red chillies 5
Coconut grated 2 tbs
Garlic 7-8
Salt to taste
Oil 3 tsp

BANANA FLOWER STIR FRY

HOW TO MAKE :


Throw away the outer cover of the flower.
Chop finely the tender parts of the flower and discard the well grown part.


Heat oil in kadahi, When the oil is hot add crushed garlic with skin. Stir till it changes the color to brown. 
Add broken red chillies and saute for few secs.
Then add chopped banana flower, grated coconut, salt and some water. Close the lid and allow to cook till it is done or till the water goes away.


Aroma of the garlic enhances its taste. You can add mustard seeds instead of garlic. A side dish. 

SHRIKHAND

SHRIKHAND

WHAT YOU NEED:


Milk 1 ltr
Curd, made from half ltr milk
Sugar to taste
Saffron, 2 strands, soaked in warm milk
Cardamom 1 tsp
Pistachio, chopped 1 tbs
Almonds, chopped 1 tbs

YUMMY DESERT, SHRIKHAND

HOW TO MAKE:


Curdle one ltr milk adding lemon juice to it and pour in a muslin cloth. Tie it till all the water drains away. Here you get cheese.
Same method also done with the Curd. (Curd hanging in a muslin cloth).  Then you get thick curd.
Blend cheese, curd, sugar, soaked saffron, cardamom to a very smooth texture.
Pour this mixture in a serving bowl, Add dry fruits and keep in the freezer for half an hour.


Serve chilled as Desert.

PINE APPLE +MANOG SASAM

PINEAPPLE + MANGO SWEET CURRY

WHAT YOU NEED:


Ripe good quality mangoes  2
Pine apple, cubed 12-15 pieces
Grapes 10-12
Coconut grated , a big handful 
Mustard seeds  1 tsp
Red chillies 2, fried in little oil
Sugar 3 tbs or to taste
Salt to taste

AVNAAS AMBE SAASAM

HOW TO MAKE:


Grind grated coconut, red chillies and mustard seeds together with little water to a fine masala.
Peel the mangoes and cut in cubes.
Transfer the masala in a bowl.
Add mango pieces, pineapple pieces and grapes and mix well.
Add sugar and salt. Mix it again.
Keep this dish in a fridge for some time.
Serve chilled as a side Dish.

TOMATO RASAM--2

Now it is the season of tomatoes,Here We get  red, firm and fresh tomatoes.  I have already posted a Rasam recipe adding sambar powder to it. Today I prepared Rasam something different. I found it very simple and tasty..Just try it and enjoy...

TOMATO RASAM

WHAT YOU NEED:


Tomatoes 5
Garlic 3 cloves
Red chillies 6-7, fried in little oil
Udad dal  1/2 tsp
Chana dal 1/2 tsp
Methi seeds 3-4
Curry leaves 1 sprig
Coriander leaves 2 tsp, roughly chopped
Tamarind paste 2 tsp
Turmeric powder 1/4 tsp
Salt to taste

SPICY AND YUMMY RASAM

HOW TO MAKE:


Put Tomatoes in boiling water and keep for 5 minutes.
Peel the skins of tomatoes, chop them.
Peel garlic, chop
Grind peeled tomatoes and garlic to a very fine paste.
Pass this paste through the strainer, discard the seeds.
Add 4 cups water, turmeric powder, tamarind paste to the paste, stir well and keep on the fire.
Allow it to boil for 5 minutes.
Dry roast Udad dal, chana dal. methi seeds.
Powder the red chillies and the roasted ingredients.
Add this powder, curry leaves, coriander leaves and salt to the Rasam and heat it for a while.


This Rasam tastes well with hot steaming rice or one can have this like hot soup.