MANGO PUDDING

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 8

INGREDIENTS 

Mango puree - 1 cup
Milk - 1 cup
Fresh cream - 1 cup
Water - 1/2 cup
Sugar - 2 tbsp
Agar agar - 2 tbsp
Mint leaves - for garnishing
Cherry for garnishing

METHOD 
Take a blender add mango puree and fresh cream and blend to make a smooth paste.

Heat a pan add  water,sugar and milk, when it boiled add agar agar powder and cook for five mins
Now add mango puree  paste and mixed well.
Turn off the flame.

Once cooled keep in the freeze for two hours.
Demold the mango pudding and garnish with cherry and mint leaves.

RAW MANGO AND POMEGRANATE RAITA

 

Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS 
Grated raw mango   -  1

Pomegranate pearls - 1 cup
Hung curd  -  1 cup
Salt  -  to taste
Red chilly powder  - 1/2 tsp
Mint leaves  -  8 - 10

Black Salt - 1 tsp

Chat Masala - 1 tsp

Sugar - 2 tbsp

Salt  - to taste

METHOD
Wash and peel the mango and grate it.
Take a hung curd and whisk it.
Add grated mango, pomegranate pearls,salt,red chilly powder , black Salt,salt chat masala and mix well.

Add in the raw mango  and pomegranate raita and mix well.

Garnish with raw mango , pomegranate pearls and mint leaves.
Serve chilled.

CHOLE BIRYANI

 

Prep Time : 15 mins
Cooking Time : 45 mins
Serve : 2

INGREDIENTS
Boiled chickpea   -  250 gms
Soaked rice  -  250 gms
Sliced onion  -  2
Cinnamon  -  1 inch stick
Whole black pepper  -  3 - 4
Black cardamom  -  1
Green cardamom  -  1
Mace  -  1 piece
Ginger cut  in julienne  -  1 tsp
Cumin seeds  -  1/2 tsp
Sliced tomato  -  1
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Salt  -  to taste
Coconut milk  -  1 cup
Water -  1 cup
Mint leaves  -  1 tbsp
Coriander leaves  -  1 tbsp
Green chilly - 1 cut in slit
Oil   - 4 tbsp

METHOD
Heat oil in a pan.
Add sliced onion and  deep   fry till golden brown. and keep aside.
Now add cinnamon stick,green cardamom,black cardamom,cumin seeds and mace .
When it crackle add tomato,turmeric powder,coriander powder,red chilly powder and half cup of water.
Now we add boiled chickpea and salt and mix well.
Add half of fried onion in it.
Take a pan add first layer of soaked rice.
Now add chole masale,mint leaves,coriander leaves,julienne of ginger,green chilly.
Now add coconut milk and cover it and  cook in a rice cooker.
Garnish with fried onion and serve.

SATTU PARATHA

 

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Wheat flour - 2 cup
Carom seeds - a pinch
Onion seeds - a pinch
Salt - to taste
Oil - 1/2 cup
Water -  as required
For filling
Chana ka sattu - 1 cup
Finely chopped onion - 1
Finely chopped green chillies - 2-3
Finely chopped garlic cloves - 3-4
Finely chopped ginger - 1 inch
Lemon juice - 1tbsp
Salt - to taste
Coriander leaves chopped - 1tbsp
METHOD
   Mix all the ingredients well and adjust salt and lemon juice according to your taste.
        Mix wheat flour, salt, carom seeds and onion seedswith the help of water to make a stiff dough. Cover the dough and keep aside for 15 minutes. Divide the dough into equal size balls.Stuff the filling in the dough and roll into balls.
     Then roll out the parathas. Cook  on hot tawa applying oil till both the sides are cooked and golden brown in colour.

RAVA UTTAPAM

 

Prep Time  : 15 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
Rava   -  1 cup
Curd  -  1/2 cup
Salt  -  to taste
Finely chopped onion  -  2 tbsp
Finely chopped green chilly  -  1
Finely chopped capsicum   -  2 tbsp
Finely chopped carrot  -  2 tbsp
Finely chopped french beans -  2 tbsp
Oil  2 tbsp
Eno fruit salt - 1 tbsp
METHOD
Take a bowl add rava,curd,salt and water to make a thick batter.

Add eno fruit salt and one tbsp water and mix well.
Rest for 15 mins.
Add onion,capsicum,carrot,beans,green chilly  and coriander leaves and mix well.
Heat non stick pan.
Add 1 tsp oil and rub it with tissue paper.
Pour a large spoon of uttapam batter on it.
Lower the heat but some oil over uttapam.
Add capsicum and carrot on it.
Flip when done on one side.
Serve hot with green chutney and tomato sauce.