Wednesday 18 May 2016

Mango Lemonade














Ingredients

Thick mango pulp - 1 cup
Sugar - 1/2 cup (adjust according to the sweetness of the mangoes)
Water - 1 cup for sugar syrup
Cold Water - as required to mix with concentrate
Lemon juice - from 2 lemons

Method:

Squeeze lemon and extract the juice, discard the seeds.
Collect the juice in a bowl.
Keep aside.
In a heavy bottomed vessel add sugar.
Then add water and stir continuously till sugar dissolves and it will start bubbling , allow it to boil till a single string consistency is reached(very thin string is enough). Switch off and cool down completely.
 Blend mangoes to get a thick pulp(dont add water). Once the sugar syrup is completely cooled add the mango pulp to it, then add lemon juice to it.

While serving add cold water and ice cubes as required to the mango lemon concentrate and serve chilled

Mango Salsa

INGREDIENTS


2 large mangoes, diced
1 jalapeno, finely diced
1/3 cup red onion, finely diced
1 small handful cilantro, finely chopped
1 lime, juiced

                                                                                       
    Combine all ingredients, mix, and serve! 
    Store in the refrigerator in an airtight container for 3-5 days.

Punjabi Dal Tadka












Ingredients


  • Arhar dal                       250 gms
  • Haldi powder                1 tsp
  • Saabat anchoor              2-3 slices
  • Heeng                            2 pinches
  • salt                                as per taste
  • Chopped Garlic            1 tsp
  • Chopped Ginger           1 tsp
  • Slit Green chilli or
  •  dried red Chilli           2-3
  • Chopped onion           1 big
  • Chopped Tomato        1 big
  • Corriender                   1 tsp
  • Dhaniya powder         1 tsp
  • Red chilli powder       1 tsp
  • Methi dana                  half tsp
  • Ghee                            3-4 tsp
Directions

  •  Wash the dal and boil it with haldi, salt and saabat dry amchoor slices
  •  After 2-3 whistles turn off the flame
  • In a pan heat the ghee and add heeng and methi dana
  • As it crackles add garlic and ginger and slit chillies
  • When they turn brown add onion and saute and let it turn golden
  • Add tomatoes and saute them
  • Then add all dry masalas and cook it for 15 seconds
  • Add this tadka to the boiled dal and then garnish with hot ghee 1 tsp and chopped corriender.

Mango Lassi












Ingredients (measuring cup used, 1 cup = 250 ml)

2 cups of fresh chopped mango pieces, about 3 to 4 medium sized mangoes. I used alphonso mangoes, but you could use any good variety of mango. You could also use mango pulp.
2 cups chilled full fat fresh curd/yoghurt,
2 to 3 tbsp cream 25% to 30% fat or malai (optional)
½ tsp cardamom powder or ½ tbsp rose water or a pinch of saffron strands
4 to 5 tbsp sugar or honey or add as required. this also can be skipped if the mangoes are very sweet
few mint leaves for garnish or mango cubes or sliced dry fruits


how to make the recipe:


Peel the mangoes and chop them.
In a blender or mixer, puree the mangoes with sugar or honey and cardamom powder or saffron or rose water.
Now add the chilled curd/yogurt and cream.
Add some ice cubes.
Blend for some seconds till the everything is mixed well and the yogurt has become smooth.
Pour mango lassi in glasses and serve garnished with mint leaves or cubes of mango

If you want a slightly thin consistency, then add some milk to the mango lassi while blending.

Mango shrikhand















Ingredients (measuring cup used, 1 cup = 250 ml)

curd or yogurt made from half a litre of milk - approx 3 to 3.5 cups
2 mangoes/aam, chopped
4-5 cardamom/hari elaichi/choti elaichi crushed
a pinch of saffron strands/kesar
½ cup sugar or as required


how to make the recipe:


hung the curd in a muslin, cheese cloth or kitchen napkin for 3-4 hours.
puree the mangoes.
add the thick hung curd to the blender along with crushed cardamom, saffron and sugar.
blend till smooth
pour shrikhand in individual serving bowls.
chill and serve the amrakhand with some pooris or just have it plain.
notes
1. you can make any other shrikhand in a similar way.
2. even dry fruits of your choice can be added to this shrikhand.

3. you can also use tinned mangoes or mango pulp.

Mango Kheer
















Ingredients

3 ripe mangoes
1 litre milk
150g basmati rice
120g soft brown sugar
50g raisins
50g almonds
1 tsp rose water
Large pinch of saffron
1 tsp ground cardamom
Slivers of pistachio, to garnish


Directions

Peel the mangoes and slice the flesh into a blender (reserving a little for the garnish). Blend to a purée, transfer to a bowl and set aside.
Bring the milk to the boil in a large pan, and then reduce to a simmer. Pour in the rice. Cook, stirring regularly, for about 25 minutes, or till the rice is soft.
Turn off the heat, add the sugar and stir until dissolved. Set aside to cool and,
once tepid, stir in the mango purée and the remaining ingredients. Pour into decorative glasses

and chill until ready to serve. Serve the kheer garnished with chopped fresh mango and slivers of chopped pistachio.

Aamras with poori

















INGREDIENTS

 Mangoes4 medium alphonso
 Sugar1 tsp optional
 Water1/4 cup
 Dry ginger powder (saunth)1/4 tsp

INSTRUCTIONS


Peel the alphanso or kesar mango using knife.
Cut the mango into pieces and remove the center stone.
Blend the mango with the help of hand blender or juicer.
Add water or milk as per taste. If mango is sour then add a little sugar.
Blend again until it becomes smooth puree.
Add additional flavoring agent such as soonth (dry ginger powder), saffron (kesar) or cardamom powder.

Pour the aamras into serving bowl, add few ice cubes (optional) and serve the aamras with puri or phulka roti.

Rajasthani mawa kachori









Ingredients

For the Kachori Dough
Maida (All Purpose Flour) - 2 cups
Salt - as per taste
Ghee (Clarified Butter) - 3 tbsps
Warm water - for mixing the dough
Oil - for deep frying


 
For Stuffing
Mawa/Khoya (Reduced Milk Solids) - 1.5 cups
Mixed Nuts - 3/4 cup (I used a mix of almonds, pistachio and cashews)
Sugar - 1/2 cup
Ghee (Clarified Butter) - 2 tbsps

For the sugar syrup
Sugar - 2 cups
Water - 1 cup


For Garnishing
Nuts and few strands of saffron

How to make Mawa Kachori

Mix all the ingredients except water for preparing the kachori dough in a bowl.
Now add some warm water and make knead the mix into soft dough.
Cover it with a lid or a kitchen towel and keep it aside for 30-60 minuets.
Meanwhile, take a non-stick pan and heat 2 tbsps ghee and fry mawa till it turns golden brown.
Add sugar and nuts to it, mix well and the kachori`s stuffing is ready.
In a separate pan, add sugar and water and let it transform into a syrup of one-string consistency.
Now, heat oil for in a pan frying kachoris.
Make a ball of dough and roll it into a flat circle.
Keep the stuffing in the middle of the circle and roll it from all sides into a ball.
Flatten it slightly into a disc shape with your palm.
Now, fry these to till they turn golden brown and drain on a paper towel.
After excess oil is removed from the fried kachoris, dip them into the
sugar syrup for few seconds and take them out into a serving plate.
Sprinkle some nuts and saffron and Mawa Kachoris ready to be served.

Serve them warm for either a nice Indian dessert or have it just as a snack.

Rajasthani Mirchi Vada

















Ingredients
12-15 large green peppers

1 cup besan (chick-pea flour)

1 tsp salt

Water (to mix the batter)

Oil for deep-frying


For the filling:

250 gm potatoes, boiled, peeled and mashed

2 tsp salt

1 tsp chilli powder

2 tsp amchoor (dried mango powder)

2 tsp coriander powder

1/4 tsp asafoetida

2 tsp saunf (fennel seeds), crushed

1 tsp green chillis, chopped
Method
For the filling:

Mix together the potatoes,  salt, chilli powder, amchoor, coriander powder, asafoetida, green chillies

For the vada:

Wash and wipe the peppers, slit lengthwise, and de-seed.

Fill with the potato filling.

Mix the besan with the salt and enough water to form a thick, smooth paste.

Heat the oil till a drop of batter dropped in comes up at once.

Dip the pepper in the batter, and drop it into the hot oil.

Lower the heat to medium and fry till a golden colour.



Lift out and transfer on to an absorbent paper, before serving.

Schezwan potato



Ingredients                                                                       
1) 1 1/2 cups of parboiled Potato wedges.
2) 1 tbsp of  chopped Garlic.
3 ) Salt to taste
4) 1 cup of Corn flour
5) 5 tbsp of Schezwan Chutney
6) 2 chopped Dried red chillies.
7) Oil to deep fry
8) Spring onion greens and toasted sesame seeds to garnish

Method:-
Step 1
Mix together corn flour and salt with potato wedges in a bowl
Step 2
Deep fry till golden brown, strain on tissue paper and set aside
Step 3
Sauté chopped garlic and red chillies in 2 tbsp oil.
Step 4
Add Schezwan chutney and fried potato wedges and toss together.
Step 5
Serve hot garnished with chopped spring onion greens and sesame seeds.
Serves: 4

Eggless No Bake Mango Cheesecake

Eggless No Bake Mango Cheesecake


Prep time: 
Cook time: 
Total time: 
Serves: 10-12
Ingredients
For the base
  • Digestive biscuits - 250 gms, finely crumbled
  • Butter - 100 gms, melted (I used unsalted butter)
For the filling
  • Philadelphia full fat cream cheese - 340 gms/ 
  • Whipping cream - 250 ml (1 cup approx)
  • Mango pulp - 1½ cup
  • Mango - 1-2, cut into small bite size pieces (optional)
  • Gelatine - 1 tbsp/10 gms
  • Hot water - ½ cup
  • icing sugar - 2-3 tbsp
  • Sugar - ⅓-1/2 cup (refer notes)
For glaze topping
  • Mango pulp - 1 cup
  • Gelatine - 1 tbsp/10 gms
  • Hot water - ½ cup
Instructions
  1. For the base:
  2. Combine the finely crumbled biscuits and melted butter. Press this mixture to a loose bottom tin or the dish you are using. Refrigerate it while you make the rest of the cheesecake.
  3. For the filling:
  4. Dissolve gelatine in hot water. Whip the whipping cream with 2-3 tbsp icing sugar, till soft-medium peaks form. Combine the cream cheese and sugar, till it becomes smooth. Combine the mango puree and warm gelatine mixture. Add this to the cream cheese mixture. Mix well. Add the whipping cream to this in two batches and combine well. Add the mango pieces (if using) and mix well. Pour this mixture over the biscuit base and return it to the fridge. Make sure that this layer is refrigerated for a minimum of 2 hours, before adding the glaze topping.
  5. For the glaze topping:
  6. Dissolve the gelatine in hot water. When it is warm, add it to mango puree and mix well. Pour this over the cream layer, once it is set. Refrigerate for another 2 hours or till you serve. Garnish with strawberry/ mint leaves.
  7. Keep @ room temp 10 mins before serving, so that the biscuit layer softens a bit.
  8. You can store in the fridge for 3-4 days.