Mango juice jello

 Mango juice jello 

Quick tips -

1. I have used canned cherry fruit syrup.

2. Any canned fruit syrup can be used.

3. Instead of icing sugar normal powder sugar can be used.

4. Instead of fruit syrup simply take 1/2 cup water and add sugar to taste according to the sweetness of mango juice. 

Ingredients -

Fruit syrup : 1/2 cup *

Icing Sugar : 1 tbsp

Gelatin powder : 2 tbsp

Mango fruit juice : 1 cup 

Cherry : 7 pcs chopped and deseeded

For garnish :

Chocolate sauce as needed

Cherry few chopped 

Method :

1. Take fruit syrup in a bowl.

Add icing sugar in the syrup and mix. 

2. If some of the sugar does not mix properly let it remain like this.

Sprinkle gelatin on the syrup.

Do not mix. 

3. Let it remain like this for 5 mins.

After 5 mins heat gelatin mixed syrup on double boiler.

4. For double boiler : Heat water on medium high flame in a pan. Place the gelatin syrup bowl on the water and mix. Hold bowl with ladle so that it should not drop in the water and gets spoiled.

5. Keep stirring the gelatin syrup mixture with a spoon untill gelatin is dissolved properly. Now let it cool.

6. Add mango juice in a bowl. Mix gelatin mixture in it and mix well. Take silicon moulds or any mould. Pour mango gelatin mix in each mould. 

7. Add chopped cherries in the mix.

Keep it in fridge for 1-2 hrs or till set.

8. Take mango juice jelly out of the moulds and place it in serving plate. 

9. Decorate few mango juice jello with cherries.

10. Drizzle chocolate sauce on few mango juice jello. Serve chilled.

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Tomato Rice/ Thakkali Sadam

 Tomato Rice/ Thakkali Sadam 

Tomato rice is an easy, quick, flavourful one pot meal. 

.

Quick tips -

1. Adjust spices according to taste.

Ingredients :

5-6 tbsp oil

1 chopped green chilli

1 tsp Mustard seeds

2 chopped Onions

1 tbsp Urad dal

1 tbsp Chana dal

2 tbsp thinly chopped fresh coconut

8 cashews chopped

2 cups tomato puree/ 4-5 Tomatoes  pureed

Salt to taste

To taste Red chilli powder 

1/2 tsp Turmeric powder 

1 tsp Sambhar masala powder

5 cups boiled rice 

Method : 

1. In a wok heat oil. Add mustard seeds and green chilli. Let it sizzle for few second. Add onions. Fry till translucent.

2. Add urad dal and chana dal. Fry fir 2-3 minute.

3. Add fresh coconut and cashews. Fry for few minutes.

4. Cook on slow flame for 2-3 minutes.

5. Now add tomato puree and cook for 10 minute on slow flame. 

6. Add turmeric powder,  salt, red chilli powder, sambhar masala powder and mix well. 

7. Cover and cook on slow flame. Stir in between. 

8. All the water will evaporate. 

9. Tomato puree is cooked properly.

10. Now add boiled rice. 

11. Mix well on slow flame. 

12. Transfer it to a serving bowl and garnish with fried cashews. 

13. Serve hot with raita and coconut chutney or eat it as it is.

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Methi poori/ Fenugreek poori

 Methi poori/ Fenugreek poori 

Methi poori/ Fenugreek poori is a healthy twist to classic traditional poori. It is prepared by kneading a dough with methi/ fenugreek puree.

.

Quick recipe tip -

1. Ingredients can be increased or decreased accordingly.

2. Adjust spices according to taste.

3. Take 1 bunch of methi leaves. Wash it and grind it to a smooth puree.

Ingredients -

4 cup wheat flour

4 tbsp suji

1 tsp salt

1/2 tsp carom seeds/ ajwain

2 tbsp cooking oil

1 boiled potato

2 cup + 3/4 cup methi puree 

For methi puree -

1 bunch methi leaves

Method -

1. Wash methi leaves properly. Add it to mixer jar. Grind it to a smooth puree by adding water little by little.

2. In a bowl mix wheat flour, suji, salt, oil, carom seeds and boiled potato.

3. Add methi puree little by little and knead it.

4. Knead it to a soft smooth dough. Keep aside for 15 minutes.

5. Take a small lemon size ball from the dough.

 6. Roll it in small poori. 

7. Deep fry in hot oil till both sides are golden and crispy.

8. Methi poori is ready.

9. Transfer to a serving plate. Serve hot with raita, aloo ki sabzi and chutney.

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Gur ki lapsi/ Sweet dalia

 Gur ki lapsi/ Sweet dalia 

Gur ki lapsi is a sweet dessert prepared with roasted dalia, mixed with jaggery, cardamom powder, kesar and almonds. 

.

Quick tip -

1. Use any nuts of your choice.

2. Adjust jaggery according to taste.

Ingredients - 

1 cup dalia/ broken wheat

2 tbsp almonds chopped

1 tsp cardamom powder

Few strands of kesar

1/2 cup powdered jaggery

2 cup water

3 tbsp unsalted butter 

Method -

1. In a pressure cooker add butter. Let it melt on slow flame. Add dalia and roast it till golden on slow flame. Stir continuously. 

2. Add almonds and roast for 2 minute on slow flame. Stir continuously.

3. Add jaggery, cardamom powder, kesar and mix well.

4. Add water and mix well.

5. Close the lid and cook on high flame for 3 whistles. Switch off the flame. Let it cool completely.

6. Open the lid and mix well. Gur ki lapsi is ready. 

7. Transfer to a serving bowl. 

8. Garnish with chopped almonds and serve.

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Bread aloo paratha

 Bread aloo paratha 

Bread aloo paratha is a layered flat bread stuffed with potato mixture. Traditionally parathas are prepared using whole wheat flour. But, bread aloo paratha is a quick, easy, crispy and tastiest twist to regular parathas. 

Quick tip -

1. Adjust spices according to taste.

Ingredients -

As needed whole wheat brown bread

As needed chilli flakes

As needed white sesame seeds

 Ingredients for stuffing -

7 boiled grated potatoes

1 tbsp grated ginger

2 grated green chilli

1 onion finely chopped

4 tbsp coriander leaves chopped

To taste salt

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp coriander powder

1 tbsp chat masala

1 tbsp lemon juice

Method -

1. In a bowl mix potatoes, ginger, green chilli, onion, salt, red chilli powder, turmeric powder, coriander powder, chat masala, coriander leaves and lemon juice. 

2. Mix them very well.

3. Take bread slices cut them in round shape.

4. Spread white sesame seeds and chilli flakes on the kitchen slab or rolling board.

5. Place bread piece on it. 

6. Roll it with rolling pin.

7. It is properly rolled.

8. Chilli flakes and sesame seeds also sticked properly.

9. Place potato stuffing mixture on the plain side of the bread.

10. Wet the sides of the bread with water.

11. Place another bread piece on it.

12. Close the sides by pressing properly. Flatten it  gently by pressing with hands or roll it using rolling pin. 

13. Heat tawa. Drizzle little oil on tawa. Rub butter on the top side of the bread paratha. Cook on medium low flame. 

14. Change the side and drizzle oil on sides and spread butter on it.

15. Cook till both sides are golden and crisp. Remove it on plate.

16. Bread aloo paratha is ready.

17. Transfer to a serving plate.

18. Serve hot with curd, pickle, chutney or butter.

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