ORANGE AND PEA FLOWER MOCKTAIL

Prep Time : 15 mins

Cooking Time : 5 mins

Serve : 2

INGREDIENTS 

5 - 6 dried butterfly pea flower 

2 cup boiling water 

1 tbsp honey 

2 cup fresh orange juice chilled.

1 cup club soda

1 tbsp lemon juice 

8 - 10 ice cubes

METHOD 

Boil water in a pan,once boiled turn off the flame and now add pea flower and cover the pan.

 Then strain the water and discard the flowers and pour the  pea flower water into the glass.

Take a glass,mix the chilled orange juice with the honey or simple syrup and ice cube

Gently pour the blue butterfly pea flower water over the orange juice.

Squeeze the lemon juice add ice cubes and serve chilled.

FRUIT CUSTARD

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Milk     -  1liter
Vanilla custard -   2 tbsp
Sugar     - 2 tbsp
Pomegranate pearls - 1 bowl
Chopped mango - 1 cup

METHOD
Boil milk in a thick bottom vessel.
Once boiled,keep it in a low flame.
Add custard powder and sugar in a half cup of cold milk and mix well.
Add this custard powder mixture in the boil milk and mix well.
Stir continuously for thickening the milk.
Switch off the flame.
Once cooled,keep in the fridge.

 Add mango chunks and pomegranate pearls in the custard .
Serve chilled.

NAMAKPARA

 

Prep Time : 15 mins

 Cooking Time : 25 mins 

Serve : 10

 INGREDIENTS

 Wheat flour - 1 cup

Suji - 1 cup

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Clarified butter - 4 tbsp 

Oil - for frying

 METHOD 

Take a large bowl add suji, wheat flour, carom seeds,onion seeds,salt and clarified butter and mix well.

 Knead to make a stiff dough. 

Make a crumb like texture.

 Keep aside for 30 mins.

 Knead it again.

 Divide the dough into round balls.

 Roll out dough into thick circle.

 Now cut the circle in small diamond shapes.

 Heat enough oil in a pan for deep frying.

 Fry the namakpara on slow flame till golden brown

. Drain on paper napkin.

 Serve with hot tea or coffee.

MANGO PICKLE

 

Prep Time : 30 mins
Cooking Time : 50 mins
Serve : 15

INGREDIENTS
Mango   -     2.5 kg
Black mustard seeds   -  200 gms
 Methi seeds   -  25 gms
Red chilly powder   -   4 tbsp
Kashmiri mirch powder  -  4 tsp
Turmeric powder    -  1 tsp
Salt   -  to taste
Black salt  -  100 gms
Coriander seeds -    100 gms
Onion seeds / kalongi    - 25 gms
Asafoetida / hing-      1 tsp
Mustard oil   -   500 gms

METHOD
Wash and slice mangoes in eight pieces.
Take a bowl, add mangoes sprinkle salt and turmeric powder and mix well.
Keep in the sunlight for one day.
Next day dry roast all the above listed ingredients except red chilly powder,kashmiri mirch powder and blend coarse ly.
Mix together all the dry ingredients salt,black salt,red chilly powder,kashmiri mirch powder and mango
Add the mango pickle into the jar.
Heat mustard oil in a pan,
Once cooled,pour the oil in the mango pickle jar.
Keep in the sunlight for 2 - 3 days.
Now aam ka achar is ready to eat.