Mango Rasayana Recipe

The king of the fruits MANGO is no doubt nutritionally rich, unique in flavor, fragrance and taste. Fresh Mango is packed with good amount of Potassium, vitamin c….so on. Fully ripe juicy Mango blended with coconut milk and jaggery is the most perfect dessert ever for an after lunch sweet treat, or else with chapati, puri .

Ingredients :

 Big, ripe mangoes-2
 Grated Jaggery-1/4cup(adjust according to the sweetness of mango)
 Grated fresh coconut-2cup
 Sesame seeds-1tsp, cashews.. few
 Ghee 1 tsp

Method:

Peel outer skin of the mangoes. Carefully chop the pulp using sharp knife, and collect the juice and the Mango pieces into a bowl.

Add grated jaggery and mix well and keep this aside for 10 minute.Meanwhile blend fresh grated coconut by adding 1 cup of water and extract thick coconut milk.

Add coconut milk to the mango pieces/pulp and mix well. Take 1tsp ghee in a pan and fry cashews for 2 minutes and now add sesame seeds and Waite till it pops up. Pour this over the mango mixture.

Enjoy this as a chilled dessert during a sunny day or you can pair it with chapati, puri, or plain dosa.

Sweet Pongal Recipe

Ingredients:

Raw rice-1/2 cup
Moong dal-1/2 cup
Grated jaggery-2cups
Cashews and raisins Clove-2;
cardamom powder-1tsp
Ghee -1tbsp


Method:

Dry roast moong dal till it turns into golden brown in color. Wash the rice and dal thoroughly, and add 5cups of water and 2cloves and cook till mushy in pressure cooker for 4 whistles.

Take a pan and dissolve grated jaggery in 1 cup of water and bring it into boil for 3 miutes and strain it to remove if any residue .

Now mix the jaggery syrup to the cooked dal and rice and bring it to boil to become semisolid form .Add cardamom powder. Fry cashews and raisins in 1tbsp ghee till golden yellow in color and add to the pongal.

Easy to prepare and tasty, healthy Pongal is ready to serve.

Mysore Pak Recipe

MYSORE PAK is a popular south Indian sweet . Adding pure homemade ghee, equal quantity of sugar in it and fresh besan makes this rich and tasty. Ending with perfect consistency with porous texture and tricolor in one piece no doubt demands little skill and patience. Hope you all enjoy by preparing this.

INGREDIENTS :

Besan/Chickpea flour…………1cup
Sugar………….2cups
Ghee………….2cups
Water………..1/2 cup

METHOD

Divide ghee into equal part, and keep 1cup of ghee separate. Sieve and mix 1cup of Besan in 1cup of ghee without any lumps. Take 2 cups of sugar in a kadai and add 1/2cup of water and bring it to boil. Meantime keep 1cup of ghee on a flame and keep it hot till use. When sugar syrup turns into one thread consistency, pour besan+ghee mixture and keep on stirring in one direction only. Add hot ghee little by little intermittently.

Stir continuously in a medium flame without stopping till it turns into a lump, and it rises up with lots of pores in it. This is the right time to transfer to the tray which should be lesser in width and greater in height, because height of the tray helps to maintain the temperature, and it gives tri color to the mysore pak (light color in the top, dark in the middle and less at the bottom).

Cut in to desired shape within 3-4 minutes after pouring the pak into the tray. Take the pieces out from the tray only when it cools down completely. Enjoy soft, mouth melting Mysore pak with your Divine family and friends!!!!

Kadhi Pakoda Recipe - Punjabi Kadhi Recipe

Ingredients for Kadhi:

1 1/4 cup sour curd
3 tbsp gram flour
1 tsp oil
4 red chilies
1 tsp mustard seed
Pinch of asafetida
1/4 tsp fenugreek seed
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp green chili (finely chopped)
1 1/2 tsp chili powder
1/2 tsp turmeric powder
2/3 cup water
Salt to taste

Ingredients for pakodas

2/3 cup gram flour
1 tsp chili powder

2-3 Potatoes cut small
1 tsp green chili paste
2 tbsp coriander leaves (finely chopped)
Salt to taste
Oil for deep frying

How to make punjabi kadhi chawal:

Method for making pakoras

Take a mixing bowl; add gram flour along with chili powder, salt, baking soda, potatoes, green chili paste and coriander leaves.
Add water little by little so that it can form a thick batter of dropping consistency.
Heat oil in a kadai for deep frying, drop spoonful of the batter into it in small ball shapes. Keep turning them occasionally. Fry them until golden brown in color. Fry the pakoras in small batches. Drain them on a kitchen paper to remove out the excess oil.

Method for making kadhi

Take a big mixing bowl, whisk sour curd with gram flour and water. Make a smooth mixture without any lumps.
Add red chili powder, turmeric and salt.
Heat oil in a kadai, add cumin seeds, fenugreek seeds and asafetida. When cumin seeds start to crackle add green chili, ginger and garlic paste. Stir well and add the sour curd mixer with one hand while stirring constantly with the other hand. Do not stop stirring otherwise lumps will form. Now lower down the heat stirring constantly till it starts boiling. Let it simmer for 10 -15 minute on low heat or till the kadhi gets thickened.

Now add the fried pakodas to the kadhi and before serving garnish it with the coriander leaves.

Methi Thepla Recipe - Special Gujrati Cuisine

Prep time - 30 mins
Cook time - 30 mins
Total time - 1 hr

Course: snacks
Cuisine: gujarati
Servings: 11 theplas
Calories: 144 kcal

Ingredients (1 cup = 250 ml)

• 1 cup methi leaves (fenugreek leaves) - tightly packed
• 1 cup whole wheat flour (atta) or 120 grams atta¼ cup besan (gram flour) or 40 grams besan¼ cup bajra flour (pearl millet flour) or 40 grams bajra flour¼ cup jowar flour (sorghum flour) or 40 grams jowar flour
• ½ inch ginger (adrak) + 1 or 2 green chilies (hari mirch) - crushed, 
• about 1 to 1.5 teaspoon ginger + green chili paste
• ½ teaspoon red chili powder (lal mirch powder)
• ½ teaspoon turmeric powder(haldi)
• ½ teaspoon cumin powder (jeera powder)
• ½ teaspoon coriander powder(dhania powder)
• ¾ teaspoon salt or add as required
• 1 tablespoon oil
• 4 to 5 tablespoon dahi (yogurt or dahi) or water for kneading or add as required
• oil for roasting theplas as required

Receipe in Detail

1. Kneading dough for methi thepla:

rinse 1 cup methi leaves very well in water. then drain them and chop finely. keep aside.

in a mixing bowl, take 1 cup whole wheat flour, 1/4 cup besan, 1/4 cup pearl millet flour/bajra flour and 1/4 cup sorghum flour/jowar flour. i have used miller flours but you can skip add it, if you don't have. in this case just add 3/4 cup besan instead of 1/4 cup.

add all the spices and herbs.

add the chopped methi leaves. mix everything well.

add curd (for a vegan option add very little water instead of curd).

mix again and knead into a dough. don't add water while kneading as methi leaves release water.

knead the dough very well. add more curd if required while kneading.

make medium sized balls from the dough.

take a medium sized ball and sprinkle some flour on it.

with the rolling pin begin to roll the thepla.

roll the thepla to a round of about 5-6 inches in diameter.

Making methi thepla:

on a hot tawa place the thepla. flip when one side is partly cooked.

spread oil on this side. flip the thepla again.

now spread the oil on this side. flip a couple of times till you get golden spots and the methi thepla is cooked evenly.

you can also press the thepla with spatula while cooking.

remove the methi thepla and keep it in a roti basket. 

Thalipettu/ Genarotte/Rice Vegetable Roti - Recipe Artist

Servings – 3 (6 Rotis)
Ingredients:

1. Lauki (grated) – ½ Piece
2. Carrot (Grated) – 1
3. Cabbage (Grated) – 1 Cup
4. Rice Floor – 1.5 Cup
5. Sooji – 1 Tbsp
6. Salt – As per taste
7. Green Chilly Paste – As per taste
8. Seasame Seed – 2 Tsp
9. Chana Daal (Soaked 1 Hour) – ½ Cup
10. Jeera – 1 Tsp
11. Kadi Patta
12. Dhaniya patta

Recipe
Ek bade bowl mein saare vegetables mix keejiye aur usme salt, chilly paste, Seasame seeds, soaked chana daal and Jeera daaliye.

Isme Rice Floor and sooji daaliye aur isme thoda paani dalkar roti ke aate ki tarah goondhiye.

Chhota gola banakar use hath se dabakar roti ki tarah gol banaiye.

Ab tave ko garam keejiye, usme thoda Oil daaliye. Uske baad is rice roti ko tave par daalkar sekne de.

Agar thoda crispy chahiye to Low Flame par pakaiye. Aur agar naram chahiye to High flame par pakaiye.

Garam garam roti ka dahi ya malai (Cream) ke sath aanand leejiye.

Special Note:

Khane mein divyata aur shakti laane ke liye apne Iesht devta ko bhog lagakar sweekar keejiye