Beet root , carrot and raddish salad

Ingedients:

1. 1 large beetroot, raddish and carrot, all cut into small pieces .

2. Salt

3. Chaat masala.

Procedure:

Place the cut pieces into a bowl and mix them well. Now add the chaat masala and salt according to your taste.

Garnish with fresh coriander leaves.

                                                          Enjoy eating !
   

Note: It’s a very healthy salad and should be frequently included in one’s daily diet. J Eat healthy, stay fit. !

Diwali Flower Rangoli with rose petals ...

Rangoli of rose petals and crysanthemums escpecially for Diwali !

I personally found the combination of red rose petals and yellow chrysanthemums as truly striking. ! Your comments please J

Karanji - Diwali Special !

 karanjya !

Ingredients:

For the paste to be put on the cover :

1 large tablespoon  rice flour

1.5 large tablespoon ghee

For the inner filling

1.       1 fresh coconut shredded

2.       1 katori sugar

3.       50 gms mawa

4.       Dryfruits (alomonds, pistas, raisins  cut in thin long pieces)

5.       1.5 teaspoon cardamom powdered at home.

6.       Little milk

For the cover

1.       500 gms maida

2.       1 katori mik

3.       1 katori water

4.       1.5 large tablespoon ghee

Procedure:

For the inner filling

1.       Mix the coconut , sugar and the milk in a pan and keep it on low flame.

2.       Stir the mixture constantly till the sugar dissolves.

3.       Mix the dry fruits and switch off the flame after some time.

4.       Make sure that the mixture doesn’t become too dry.

5.       Keep the mixture aside for cooling.

For the cover

1.       Mix the maida and the ghee properly  in a large thali (parat).

2.       Now mix the milk and water in a separate jar.

3.       Now start pouring the milk and water mixture into the maida +ghee mixture   and start kneading.

4.       Make the dough a little tight.

5.       Knead it very well and keep it aside for half an hour.

Procedure to make the rice flour and ghee mixture:

1.       Take a plate and put the rice flour and ghee into it.

2.       Now, mix and spread the mixture with four fingers of your hand, keeping them horizontal.

3.       Gently keep on mixing, and spreading it over the full plate till the mixture becomes very light, soft and smooth.

4.       Keep the (sata) mixture aside.

Procedure to make the karanjis:

1.       Make 12 balls out of the maida kneaded flour.

2.       Take 3 balls and flatten 3 chapattis as thin as possible.

3.       Now, smear a little sata over each chapatti with hand. (don’t smear too much , but little).

4.       Now, place each chapatti on the top of each other.

5.       Start rolling tightly from one end. As you roll, keep smearing the sata a little.

6.       After its rolled completely, cut the horizontal roll into small pieces with knife.

7.       You should see the concentric circles inside each piece.

8.       Now, take one piece and flatten it out as it is into a small thin chapatti.

9.       Take 1 teaspoonful of filling of coconut and sugar which was made before and place it in the middle.

10.   Now, fold the chapatti and cut it with a Katan.

11.   Deep fry the karanji in oil.

12.   Place the karanjis in a bowl and decorate with diyas, offer  to God and have it !

Tips:
1. If the karanji is not cut with a katan, fold the edges with your fingers. It is then called as Muruduchi karanji.

2. If the egdes start opening up due to dryness, put some milk and then press tightly, so that it will not open up while frying.

Cheeku Ice Cream

Ingredients

1/2 cup peeled and chopped chickoo
2 1/2 cups (500 ml.) milk
1/2 can condensed milk
1 tbsp cornflour
1/2 cup crushed nuts (pista, almonds, walnuts)


Method :
1.Dissolve the corn flour in ¼ cup of milk and keep aside.
2.Put the remaining milk to boil in a pan; add the condensed milk, dissolve corn flour and simmer for 4 to 5 minutes. Allow to cool completely.
4.Pour into a shallow container. Cover and freeze till it is almost set.
5.Blend the mixture in a blender till smooth.
6.Add the crushed nuts powder and chickoo and mix well.
7.Transfer into a shallow container. Cover and freeze till it is firm.
8.Scoop and serve.


Tips:


1.Use buffalo's milk, which is creamy and rich, in this recipe for better texture and taste.
2. Decorate with fresh chikoo pieces, nuts.

Mango Icecream !!!

Ingredients

1 1/2 cups ripe alphonso mangoes, peeled and chopped
1/2 can condensed milk

 2 cups milk




Method:

 1.Blend the mangoes with the sugar into a purée in a liquidiser.

2.Combine the condensed milk, milk, puréed mangoes and mix well.

3.Pour the mixture in a shallow container. Cover and freeze till slushy.

4.Blend the mixture till it is smooth and creamy.

5.Transfer the mixture into a shallow container. Cover and freeze till it is firm.
6. Scoop and decorate with fresh cut mango pieces, nuts, tuti fruti, cherries, enjoy !

Rangoli with roses !!

Hi Friends!!
Check this out !
I simply loved the rose flower in the middle. It has got the perfect placement of petals .. a perfect whorl.

Floating Flower Rangoli !

Hi !
I thought to try this out :)
Floating Flowers :)

Hope you all will like it. Please put your valueable feedbacks. 

My first write up - "The Tekdi", Pune

The tekdi

The tekdi holds a special place in my heart for many reasons.


Its lush beautiful green spaces had captured my heart right from the first day I went there. Habituated to seeing the concrete jungles, endlessly running after trains and buses and living a life like a robot in Mumbai for so many years , it was literally a breath of fresh air to see such a beautiful and green place right in the middle of the hustling bustling city of Pune.


‘Tekdi’ in Marathi means ‘hill’.


I went to the Tekdi for the first time in September 2007. It was a beautiful sight to look at the different hues of green leaves on the trees… It had rained that day….the ground was still wet… and the whole area was covered in a green grass blanket. It was like entering dense woods…there were beautiful flowering plants, shrubs amongst the dense trees… After going upto the “Great Mines Point”, we came back and went right upto the Small Hanuman temple…which is set admist a beautiful background, just near the edge of the hill…which overlooks the Kanchan Galli on the Law college road. It was very serene and calm. After offering our prayers we sat outside the temple…looking at the beautiful sky.. I distinctly remember the exquisitely beautiful sky that day… it was heavenly.. The sun was about to set…and the sky was literally splashed with vibrant orange, red, yellow, blue colours.. I wish I had a camera then…I would have surely captured the sight. The tekdi has many names to it like “The law college tekdi”, “Hanuman Tekdi”, “Vetal Baba” tekdi.




Going towards Chandni chowk on the Paud Raod, on the right hand side, one can see a lane going towards the ARAI headquaters (Automotive Research Association of India) which passes through Kelewadi. For anyone who is going there for the first time, the Kelewadi sight can be quite a put off.
The road passes through shanties with the small children playing on the roads, sometimes black and brown colored goats crossing ur path.. it can be quite a task to maneuvere through the cattle and the children  But then once you cross this small hurdle, you reach the gates of the Tekdi, which 24*7 manned by the ARAI security personnel…after having crossed these gates..one literally enters the “Kingdom of green and untouched paradise, that is the Law college tekdi “ …It is a beautiful long winding road lined with trees, offering a majestic view of the city on the left side and on the right, there a vast green patch…full of huge rocks with occasional shrubs in between..At the end of this road, on the right hand side, one comes to an open ground, meant for parking the vehicles.
 Once your vehicle is parked, the actual walk starts… I often start jogging....its a pure joy to jog on the meandering path amongst the dense and thick vegetation.


 There are many options to proceed, on the right hand side, one can start treading amongst the dense woods and enter the heart of the tekdi right away. This path takes one right upto a small shrine of Lord Hanuman. It is like a centre point, one can take a break , sitting on the bench, watching young enthusiastic people doing gymnastics on the bars, or little children playing on the elevated cement round platform right under the large banyan tree, or watching old people getting together, chit chatting, laughing… after this point the way branches off into 2-3 paths.
On the left side, is a long winding road which takes one to the “Great mines field” point (I have named it like this ). On the way, one can choose to go to the Vetal baba temple by turning to the left and climbing a comparatively steep hill..The path to the Vetal baba temple is really beautiful. It is surrounded by lush green trees and the ground is covered with tall green grass.


One can occasionally spot peacocks on the way as we occasionally did once . The walk upto the temple actually gives one a feel of walking through the woods in Mahabaleshwar .The view from the vetal baba temple, to put in simple words is absolutely enchanting and out of this world..… there is an old observatory near the temple, on the top of which, one can get a 360 degree view of the city.
We had made a heroic attempt to climb that observatory. I must say it was an adventure of a lifetime. The metal stairs have gaps in between… and one has to be really careful while climbing them. When I finally climbed down, I thanked my stars that I was safe and alive. It was real scary for me at least. 


Proceeding ahead, one reaches the ‘Land mines’ point. Here, the earth was dug deep for stone quarrying purposes long back. Now the whole surroundings have got converted into a beautiful green expanse…in monsoons, beautiful lakes get formed in deep down in the mines…one can even descend down into the pit of the mines and sit on large rocks near the naturally made lakes.


 Or else, one can sit on the grass covered rocks near the edge of the mines…and look far, as far one can see..the view is breathtaking…the enormously large and deep mines below.. the beautiful sky full of clouds letting the rays of the setting sun filter through them, listening to the call of peacocks from away on the left hand side, watching the saffron colored flag of the vetal baba temple far away fluttering in the air, or look straight ahead across the deep ravines ..
one can see little moving lights of the highway traffic…or if its the daytime, then watch the concentric ripples forming in the lakes below when someone throws pebbles into them...
its a pleasure to spend few minutes at this particular spot which overlooks the mines… its an incomparable joy which fills one’s heart …the sense of being far away from the busy lives we lead, to have left the noise, chaos of the city and have come right into the middle of pure, exquisitely beautiful nature’s lap, amongst the peacocks, amongst the dense green trees…so much beauty all around and all this right in the middle of the city !...


one of my favorite things which I often do is to sit on the rocks near the edge of the mines, close my eyes, feel the cool wind blowing into the face, and listen to the silence, yes silence and the occasional call and chirping of the birds..it is a sheer bliss… it is thereupetic…The tekdi is best explored on Sunday mornings….when there is ample time and sunlight to try out different paths, to collect rare plant species, to do photography (I have seen quite a few people bringing their tripod stands and camera), to spot different birds, to collect flowers and preserve them (one of my favorite tasks ).


Its really heartening to see enthusiastic young people who have formed groups to maintain and look after the tekdi....


Over these last few months, I have observed that going to the Tekdi brings a rhythm in life, it’s something I really look forward to now .. everyday...no wonder that there are regular tekdi goers… “the tekdi walk” loyalists...come rain or sun, they will be there.. at their decided hour in the evenings, never ever missing the chance to come so close to the nature and enjoying and praising every bit of it, and filling their hearts with joy like I do and sincerely hope to do it everyday of my life…. Amen..:)




Warm regards,


Meenal

Pune

15th June, 2011.

Black Jamun Ice cream !!!

Ingredients:

2 1/2 cups (1/2 litre) buffalo milk
2 tbsp cornflour
1 1/2 cups chopped black jamun
1/2 cup (approx.) sugar




Method

1.Mix the cornflour in ½ cup of cold milk and keep aside.
2.Bring the remaining milk to a boil in a non-stick pan and add the cornflour mixture.
3.Stir continuously and simmer over a slow flame till it coats the back of a spoon.
4.Cool completely. Add sugar and the black jamun. Mix well and pour into an air-tight container.


5.Freeze for 4 to 6 hours.
6.Liquidise in a blender till it is slushy and pour back into the air-tight container.
7.Freeze till the ice-cream is set.

Decorate it with fresh cut black jamun pieces and top it up with a red cherry and mint leaf !
Serve and enjoy !

Amrakhand !!!

Ingredients:

1. Skimmed milk yoghurt 2 cups
2  1 large mango
3. 1 teaspoon powdered cardamom.
4. 10 cut almonds.
5. 1.5 cups sugar
6. half teaspoon nutmeg powder.





Method :

1. Hang the yoghurt in a muslin cloth over a bowl to drain the excess water for 2 hours minutes. The  strained yoghurt is called "chakka" in marathi.
2. Wash and peel the mango.
3. Chop the flesh into small pieces and discard the seed.
4. Process the mango pieces in a blender to a smooth pulp.
5. Put the kesar strands in 1 teaspoon of milk in a bowl and keep aside.
6. Add the cardamom powder,sugar, nutmeg powder,the kesar + milk and this mango pulp to the strained yoghurt and mix well together.



6. Pour into a bowl and chill in the refridgerator.
7. Serve chilled, decorate with cut almonds,dryfruits of your choice and mango pieces !

Tip:

1. You can add mango pulp also if fresh mangoes are not available.

Gajar Ka Halwa

Ingredients :

Carrots - 6 (grated finely)

Milk - 2 cups
Sugar - 1 cup
Khoya - 3 tsp 
Almonds - 1/8 cup (chopped)
Cardamom powder - 1 teaspoon
Ghee - 1/4 cup (clarified butter)
Raisins - 1 tsp
Pistachios - 1 teaspoon

Method:

1. Cook the carrots in the milk in a pressure pan on a low flame. 
2. When carrots are cooked, take them out and drain any excess milk.
3. Roast the mava slightly on a little ghee on low flame.

4. Take a kadhai , put the ghee and add the cooked carrots and mava to it.

5. Stir for a while.
6. Add the sugar and mix well until the carrot paste loses the milky texture and later turns into golden brown color.Make sure sugar has totally dissolved.
7. Add the cardamom powder.
8. Mix well.
9. Decorate with raisins and the almonds.

Tips:

1. Dates could also be added to the carrots to make the halwa. (Dates-Gajar halwa)
2. Halwa tastes best when served warm.
3. Try to use carrots which are red in colour, not the usual orangish-reddish  ones available in the market.

Rangoli with jasmine and marigold !!! - Summer Special :)

Hi!, I thought to make use of the lovely jasmine flowers in this rangoli pattern.

Muskmelon Milkshake with Rose and Strawberry syrup !

 Ingredients:


1. Musk Melon – 1 small sized (cut in small pieces)

2. Sugar – 2 Tbsp

3. Milk – 1 glass

4. 1 teaspoon Rose Syrup

5. 1 teaspoon Strawberry Syrup

6. Cherries

Method:

1. Peel the outer skin of the Musk melon and cut it into pieces. Add Sugar to the cut fruits and grind them in a mixer grinder until a smooth paste is obtained.


2. Add chilled milk and mix well.

3. Take a glass goblet.

4. Coat the inner surface of the goblet with the rose syrup and strawberry syrup.
5. Pour out the milkshake into the goblet.

6. The coating on the glass goblet mixes well with the milkshake to give it a beautiful pink-red-cream colour. Decorate with red cherries !


Tip:
 Consume the milkshake immediately because storing it for even more than half an hour makes it bitter.


3.The Musk Melon Milk Shake is now ready to serve.

• Note: Consume the milk shake fresh, immediately after preparation. Storing the Musk Melon shake in refrigerator or elsewhere even for an hour or so will make it to develop a bitter taste.


                                        

Spicy Capsicum corn vegetable with a dash of Mawa !

Preparation Time :  20-25 minutes

Cooking Time :       15-20 minutes
Servings : 4

INGREDIENTS :

Corn kernels 300 grams
Green capsicums, cut into 1/2 inch pieces 2 medium
Oil 3 tablespoons
Cumin seeds 1/2 teaspoon
Onions, chopped 3 medium
Ginger garlic paste 2 tablespoons
Red chilli powder 1 teaspoon
Coriander powder 1 tablespoon
Cumin powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Tomatoes, pureed 2 medium
Khoya/mawa 1/2 cup
Garam masala powder 1 teaspoon
Salt to taste
Fresh cream 1/4 cup
Fresh coriander leaves, chopped 1/4 cup

METHOD

1. Boil the corn kernels in three cups of water. Once cooked, drain off excess water and set aside.
2. Heat the oil in a kadai, add the cumin seeds.
3. When cumin seeds begin to change colour, add the onions and sauté till golden brown.
4. Add the ginger and garlic pastes and cook for two to three minutes.

5. Add the red chilli powder, coriander powder, cumin powder and turmeric powder. Stir-fry for a few seconds.
6.Add the tomato puree and cook, stirring continuously, till oil separates.

7. Add the mawa and half cup of water, mix well and cook for a minute.

8. Add the capsicum and mix well.

9. Finally add boiled corn, garam masala powder and salt. Mix and cook on low heat for four-five minutes.

10. Stir in fresh cream and coriander leaves.

Serve hot and enjoy with hot phulkas. :-)