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. :-)

Mixed Fruit Custard :-)

Ingredients:

1. 2 big apples.

2. 2 medium sized bananas.

3. 3 large cheekus.

4. 1 medium size cup pomegrenate seeds.

5. 1 litre milk.

6. Quarter cup milk maid condensed milk.

7. 1.5 tablespoon custurd powder.

Method:

1. Mix the custard powder in a little milk and it keep aside.

2. Boil milk till it reduces to half.

3. Put the custard powder- milk mixture in the reduced quantity milk, stirring continously.

4. Add the condensed milk to this mixture.

5.Let the mixture cool.

6. Finally add the chopped fruits to it.

7. Garnish with nuts or cut fruits.

8. Enjoy eating it !!!

Tips:

1. It tastes best when chilled.

2. Try topping it with fresh cream.

3. U can adjust the quanity of condensed milk according to the sweetness required.

4. Black grapes will add to the taste and would add to the garnishing beauty. :-)

5. Put the fruits in the mixture as soon as u cut them,otherwise they turn brown very fast.



Another Flower Rangoli I made :-)

Here is the latest flower rangoli I made.. i wanted to use the Purple and yellow flowers combination..Purple and yellow contrast always looks good..:-) The maroon and red of marigold and rose petals add to the beauty..! Not to forget the whites thrown in... :)