Ingredients:
Mango - 1 medium Fully ripened
Orange juice - 1/4 cup
Water - little more than 1/2 cup
Agar agar powder - 1tbsp
sugar - 1/4 cup (Can be adjusted according to the sourness of mango)
Lime juice - to taste (Optional)
Mint leaves - 15 (Optional)
Method:
1) In a blender, blend the mango cubes (for purée) and orange juice until smooth.
2) In a small pot, add water and agar agar powder and stir to distribute the powder.
3) Place this pot on stove and bring to a full boil, Keep stirring frequently, making sure that all the agar agar powder has dissolved and comes to full boil.
4) Now add sugar and mango purée. Whisk until smooth.
5) Remove from heat and taste, adding more sugar and/or lime juice as needed.
6) Pour the mango mixture into a mould. You can use whatever mould you like; I used a square pan, but you can also make individual ones using cups, glasses, etc.
7) If desired, you can add mint leaves all throughout, pushing them into the mango base.
8) Refrigerate or leave at room temperature until the surface is set and no longer moves when you jiggle the mould.
9) When cold, cut into cubes with a sharp knife.
Yummy jelly is ready to be served.
Note:
1) Agar agar jelly sets at room temperature, so work quickly especially if you are making small ones.
2) Mango can be replaced with any other fruit which can turn into creamy paste.
Ingredients:
Slightly ripe bananas - 1
Sugar - 1 tbsp
Cinnamon - 1/2 tbsp
Nutmeg powder - 11/4 tbsp (Optional) or Cardamom powder - 1 tbsp
Oil - 1 tbsp (Optional) or Ghee
Method:
1) Slice the bananas into rounds of 1/3 inch thickness.
2) In a small bowl, combine the sugar, cinnamon, and nutmeg and keep it aside.
3) Smear oil on a pan, Warm over medium heat.
4) Add the banana rounds and cook for about 2-3 minutes.
5) During the last minute of cooking on the first side, sprinkle about 1/2 of the cinnamon mixture over the banana rounds.
6) Flip the rounds, sprinkle with the remaining cinnamon mixture, and cook about 2-3 more minutes, until the bananas are soft and warmed through.
Note:
1) Perfect for a snack
2) You can substitute granulated sugar with icing sugar too.
Ingredients:
Mango ( not so ripe) - 1 medium
Jaggery powdered - 3tbsp
Salt - as required
Channa dal - 1 tbsp
Fenugreek - 1/2 tbsp
Cumin - 1/4 tbsp
Sesame seeds / Till - 1 tbsp
Byadagi chillies / spicy red chillies - 6 or 8
Asafoetida / Hing - 1/4 tbsp
Desiccated coconut - 3/4 cup
Oil - 4 tbsp
Mustard seeds - 1/4 tbsp
Curry leaves - few
Ground nuts / Peanuts - 1/4 cup
Method:
1) Wash, peel and cut mango into small pieces.
2) In a skillet, dry roast asafoetida, channa dal, fenugreek, cumin, byadagi chillies, desiccated coconut, ground nuts, sesame for two minutes under low heat one by one until nutty aroma and keep it aside.
3) Heat 3 spoons of oil in the vessel, add mustard and let it crackle, add curry leaves followed by cut mango pieces and saute till mango becomes soft.
4) Add one cup of water and cook mango for a minute. Add salt and jaggery and continue to simmer.
5) Meanwhile grind roasted ingredients with very little water into a smooth paste.
6) Add this masala paste to the cooking mango and stirr well.
7) Adjust the thickness by adding water if required. Simmer for a minute or two
Mango gojju is ready to be served.
Note:
1) Since mango being tangy there is no need to add tamarind juice.
2) jaggery quantity can be altered as per your taste. It can be replaced with sugar / Maple sugar too.
3) Mango can also be replaced with capsicum, ladies finger, lemon, lime, bitter gourd., raisins, fresh dates, Raisins, orange peel, pineapple.
4) Menaskayi can be served with chapathi, Kai (Coconut) dose, neer dose, idlis, Hot steamed rice with gojju and a dollop of ghee is comfort food for many.
5) This gojju is also called as Mango gotsu/ Mavina menaskayi.
Ingredients:
Attakalu / Poha / flattenned rice - 1 cup
Oil - for frying
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing / Asafoetida - 1/4 tbsp
Curry leaves - 6
Green chillies - 4
Carrot - 1/2 cup chopped
Coriander leaves - 1/4 cup
Onion - 1/2 cup chopped
Peas - 1/4 cup
Potato - 2 medium
Turmeric - 1/4 tbsp
Method:
1) Wash attakalu well.Soak this for around 15 mins or until soft.
2) Chop potatoes into small cubes and deep fry in oil until golden brown or crisp.
3) In a pan, add 2 tbsp of oil, mustard, chana dal, urad dal, hing, curry leaves, turmeric powder, green chillies, onion.
4) Mix well and fry until onions turn golden brown.
5) Add carrot and fry well. Once soft add peas and fry until soft.
6) Now add soaked attakulu and fry for around 2 mins. Garnish it with coriander leaves.
Serve attakalu / Poha with fried potatoes.
Note:
1) Add fried potatoes before serving or else it softens and loses its taste.
Ingredients:
Mango - 1 medium
Sugar - 3/4 cup
Milk - 1/2 cup
Ice cube - 4/5
Strawberry ice cream - 1 scoop (Optional)
Method:
1) Mix all the ingredients and blend it to enjoy delicious mango milkshake.
Note:
1) Chop Mango into small pieces and refrigerate for 2 hours.
2) Adding this gives yummy smoothie.
Ingredients:
Quinoa - 1 cup
Vegetable broth - 2 cups
Oil - 4 tbsp
Onions - 1 medium
Garlic and ginger paste - 1/4 tbsp
Tomato paste - 2 tbsp
Red bell pepper - 1 small
Yellow Bell pepper - 1 small
Salt - as required
Vangi bath powder - 2 tbsp
Turmeric powder - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Curry leaves - few
Hing - 1/4 tbsp
Coriander leaves - 1/4 cup (Finely chopped)
Lemon juice - 1/4 tbsp
Method:
1) In a pan, combine quinoa and broth. Bring to a boil over medium-high heat.
2) Reduce heat to low, cover and simmer for 12-15 mins or until liquid is absorbed.
3) Remove from heat and let it stand, covered, for 5 mins. Fluff with a fork.
4) Meanwhile, in a large skillet, heat oil. Add mustard, jeera, hing, curry leaves followed by finely chopped onions.
5) Fry until onions turn golden brown.
6) Now add Bell pepper and fry until soft.
7) Add Tomato paste with 2 tbsp of water and fry until the raw smell of tomatoes are gone.
8) Now add turmeric powder, salt and vangi bath powder and mix well.
9) Now add cooked quinoa and coriander leaves and lemon juice and give it a good mix.
Quinoa Bath is ready to be served.
Note:
1) Vegetable broth can be replaced with water remaining after i made paneer.
2) Vangibath powder can be replaced with pepper.
3) coriander leaves can be replaced with parsley.
4) Quinoa can be replaed with sprouted quinoa.
Ingredients:
Quinoa - 1/2 cup
Water - 2 cups
Method:
1) In a bowl, combine 1/2 cup of quinoa and 2 cups of water.
2) Stir to completely immerse all the seeds, then loosely cover with a clean dish towel or cheese cloth.
3) Let it stand at room temperature for 1 hour.
4) Drain the water and rinse in cold water.
5) Return the quinoa to the bowl and loosely cover with dish towel. let it stand at room temperature for 8-10 hours
6) Rinse and let it stand for 10 hours 2 to 3 more times, until the sprouts have emerged from the seeds (they are very small and short).
Note:
1) Shorter sprouts will keep in the refrigerator for up to 5 days
2) Longer sprouts should be kept in the refrigerator and used within 24 hours.
3) Sprouting does not require a special equipment, but you will need to allow 2 to 3 days for the sprouts to appear and grow long enough to eat.
4) The quality of sprouts will depend on the quality and age of the seeds.Use organic seeds that are well within the expiration date on the package.
Ingredients:
Rice flour - 1 cup
All Purpose flour / Maida - 1/2 cup
Hurikadle / Roasted Gram -1/4 cup
Grated Coconut -1 cup
Dry Red chillies - 12 ( i like it spicy)
Dhania /Coriander Seeds -1/4tsp
Jeera /Cumin Seeds-1tsp
Hing /Asafoetida -a pinch
Oma /Ajwain / Carom Seeds -1 tsp
Curry leaves -10-12
Salt - as required
Oil - for frying
Method:
1) Dry roast maida till its warm.Keep aside to cool.
2) Grind roasted gram to fine powder and add this to Maida.
3) Grind coconut, dhania, jeera, red chillies and curry leaves to a fine paste with very minimal water.
4) Add this to the maida, roasted gram flour along with rice flour, hing,ajwain seeds and salt. Mix well.
5) Now add about 2 tbsp very hot oil to the kodubale mix. Add water little by little to form a soft pliable dough.Knead well.
6) Now, heat the oil for deep frying in a pan on medium flame.
7) Now take a lemon size dough,gently roll on a flat surface to make a thich rope like and press the ends to form a ring.Press it well to seal the edge.
8) Follow the same procedure with the entire dough.
9) Fry all the kodubale into golden brown.
Enjoyy these delicious,crunchy n spicy kodubales as your tea time snack
Note:
1) Knead the kobubale dough well to avoid breaking while rolling and while frying.
2) Dont make a huge batch of kodubale, as they would dry out n break while frying. So ideally make about 8-10 rings, deep fry. While frying , simultaneously you can do your next batch of rings.
3) Check the oil readiness by dropping a small ball of dough into the oil. If It come's up immediately then this shows that oil has attained the right temperature and you can gently slide the kodubales.
4) While dropping the prepared rings, the flame should be high,once they float to to top,reduce the flame to medium or medium low flame and fry till they become crisp.The secret of getting crunchy kodbales lies here.
5) In case you are making them in large quantity , dont add water to whole mix. Instead divide into parts, add water only to 1st part ,knead well and do rings.Once the 1st part is over ,add water to next part. This way kodbales will not turn soggy.
6) To get more chrispy rings, 1-2 tbsp fine sooji can be added.
Ingredients:
Raw mangoes - 2 medium
Sugar - 3/4 cup
Black salt - 1/2 tsp
Salt - as required
Mint leaves - 3 tbsp
Cumin seeds - 1 tbsp
crushed ice
Water - 2 cups
Black Pepper - 1/2 tbsp
Method:
1) Wash mangoes thoroughly. Add 2 cups of water and pressure cook them.Let them cool down completely.
2) Peel the skin and remove the pulp of the mangoes.
3) Pour the pulp in a bowl.
4) Add mint leaves, black salt, salt, cumin seed , Black pepper, sugar in a blender and blend well.
5) Now add the pulp and some crushed ice and blend again.
6) Adjust all the other ingredients as per the sourness of the mangoes.
7) Pass the drink through a sieve before serving.
Aam Panna is ready to be served.
Note:
1) Mangoes can also be cooked in a vessel of water.
2) Sugar can be substituted with honey.
3) If using a vessel to cook mangoes, then pierce small holes randomly using fork.
4) This is best cooling agent. Best in summers.
Ingredients:
Potato - 1 medium
Salt - as required
Oil - for frying
Chat masala - 1 tbsp
Method:
1) Peel potatoes and chop them into sticks.
2) wash them in water to remove starch.
3) wipe them using clean cloth or kitchen towel.
4) Fry them into golden brown in oil.
5) Remove the excess oil from fries.
6) Sprinkle sufficient salt and chat masala and mix well.
French fries are ready to be served with Tomato ketchup.
Ingredients:
Firm Tofu - 1 pack
Chilly powdder - 1/4 tbsp
Salt - a pinch
Kasoori Methi - 1/4 tbsp
Mint flakes - 1/4 tbsp
Spinach - 4 cups
Onion - 1 medium (Finely chopped)
Ginger garlic paste - 1/2 tbsp
Tomato puree - 1 cup
Turmeric powder - 1/4 tbsp
Chilly powder - 1/2 tbsp
Cumin powder - 1/2 tbsp
Garam masala powder - 1/4 tbsp
Oil - 4 tbsp
Cumin seeds - 1/4 tbsp
Ghee / butter - 1 tbsp (Optional)
Milk / yogurt - 2 tbsp
Cilantro - 1/2 cup
Lemon juice - 2 tbsp
Method:
1) Press tofu to remove excess water and then cut into cubes.
2) In a bowl, add this cubes, chilly powder, a pinch of salt, kasoori methi, mint powder and toss them for even application to the tofu cubes.
3) Now heat tawa, drizzle oil and roast them into golden brown and chrisp. Keep this aside once done.
4) In another vessel, add 1/2 tsp of oil,washed spinach and cook for 2 mins.
5) Once done allow it to cool for a while and blend it to a fine paste along with milk / Yogurt and keep it aside.
6) In a pan, add oil followed by cumin seeds. Allow it to splutter and then add finely chopped onion. After sometime add ginger garlic paste and saute until it turns golden brown.
7) Add tomato paste and cook for 2 mins.
8) Now add spinach puree along with chilly powder, cumin powder, turmeric powder and stir fry for 2 minute.
9) Add garam masala and then chrispy tofu and simmer for 2 mins.
10) Now add cilantro and lemon juice. and turn off the stove.
11) Now add butter on top.
Palak tofu is ready to be served with roti / chapathi/ Naan.
Note:
1) To make methi flakes, refer my post in the blog.
http://princessncooking.blogspot.ca/2016/05/mint-flakes.html
2) Tofu can be replaced with Potato and Paneer / Cottage cheese.
Ingredients:
Mint - 1 bunch
Method:
1) Remove the mint leaves from the stem.
2) Place them in a plate so that they are separated from each other.
3) Keep this until they r dry and chrisp.
4) Don't forget to put them upside down in equal intervals.
5) Once dry, powder them using ur hands.
6) Store the flakes in an air tight container.
Ingredients:
Potato - 1 medium
Oil - for frying
Method:
1) Chop Potato into thin slices.
2) In a pan, heat oil.
3) Add sliced potatoes and fry until golden brown or until completely done.
Easy chrispy potato chips are ready to munch.
Ingredients:
Eggplant - 1 medium
Turmeric - 1/4 tbsp
Chilly powder - 1/4 tbsp
Salt - as required
Lemon juice - 1 tbsp
Ghee / Oil - 1 tbsp
Oil - for deep frying
Gram flour / chick pea flour - 1 cup
Rice flour - 1/4 cup
Baking soda - a pinch
Jeera - 1/4 tbsp
Hing / Asafoetida- 1/4 tbsp
Oregano - a pinch
Dried and powdered mint - 1/4 tbsp
Method:
1) Chop eggplant into thin slices.
2) Sprinkle eggplant slices lightly with salt, Turmeric powder, red chilly powder and lemon juice, mint powder, oregano.
3) Toss and Marinate the eggplant slices well and keep it aside for around 10 mins.
4) In a tawa, smear oil or ghee and place the eggplant slices on them.
5) Roast on both the sides until done.
6) In a bowl, mix gram flour, rice flour, salt, red chilly powder (a pinch), hing, jeera, baking soda and mix with water adding very little by little to get the flowing consistency.
7) In another pan, add oil and wait for it to be heated up.
8) Dip the roasted eggplant slices in the gram flour batter and deep fry in oil until golden brown.
Eggplant bajji is ready to be served.
Note:
1) Chilly powder can be replaced with sambhar powder.
2) Lemon juice can be substituted with Chat masala or amchur powder.
3) Bottle gourd, bitter gourd, potato, sweet potato can also be used instead of Eggplant.
4) This is my own creation and liked by everyone at home.
Ingredients:
Eggplant - 1 medium
Turmeric - 1/4 tbsp
Chilly powder - 1/4 tbsp
Salt - as required
Lemon juice - 1 tbsp
Ghee / Oil - 1 tbsp
Method:
1) Chop eggplant into thin slices.
2) Sprinkle eggplant slices lightly with salt, Turmeric powder, red chilly powder and lemon juice.
3) Toss and Marinate the eggplant slices well and keep it aside for around 10 mins.
4) In a tawa, smear oil or ghee and place the eggplant slices on them.
5) Roast on both the sides until done.
Spicy eggplant is ready to be served as snack or to be added in curries.
Note:
1) Chilly powder can be replaced with sambhar powder.
2) Lemon juice can be substituted with Chat masala or amchur powder.
3) Bottle gourd, bitter gourd, potato, sweet potato can also be used instead of Eggplant.
