MANGO DELIGHT

 

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

INGREDIENTS
Milk     -  1 cup
Milkmaid  - 1 cup
Vermicelli sewai - 1/4 cup
Mango puree  - 1 cup
Mango chunks  - 1 cup
Chopped apple  - 1 cup
Chia seeds  - 2 tbsp
Cashew nuts  - 1 tbsp
Pumkin seeds  - 1 tsp
Pistachio  - 1 tsp
Clarified butter  - 1 tsp
Cherry  - for garnishing
Mint leaves for garnishing

METHOD
Heat milk in a heavy bottom vessel,once boiled keep it in a low flame.
Heat clarified butter in a pan add vermicelli and fry until pink and now add the  milk.
Add milkmaid and mix well.
Turn off the flame and stir allow to cool completely
Then keep it in the fridge.
Mix the mango puree and mix well.
Mix dry fruits ,chopped apple and mango chunks.
Pour into the bowl and at the top add mango chunks,chopped apples and crushed dry fruits.
Garnish withchia seeds, cherry,mint leaves and serve chilled.

MANGO CHIA PUDDING

 

Prep Time  : 15mins 

Total Time  : 15 mins 

Serve  : 2

INGREDIENTS 

Coconut  milk  - 1 cup

Chia seeds   - 1/4 cup

Honey  - 2 tbsp

Mango puree - 1 cup

Mango chunks - 1/2 cup

Cherry  - 2

Mint leaves  - 2

METHOD 

Soak chia seeds  into water for 4 to 5 hours.
Add soaked chia seeds into the coconut milk and layer it into 2 glasses and keep it in the fridge for 3 - 4 hours.
Finally start layering with mango puree ,honeyand finally with mango chunks
Garnish with cherry and mint leaves.
Serve chilled

RAVA IDLY SAMBAR AND CHANA DAL AND PEANUTS CHUTNEY

 

Prep Time : 25 mins
Cooking Time : 30 mins
Serve : 4

For idly
INGREDIENTS
Semolina- 2 cup
Yogurt- 1 cup
Eno fruit salt- 1 tbsp
Salt- to taste
Oil- 1 tbsp
Water- 1 cup
Chana dal - 1 tbsp
Urad dal  - 1 tbsp
Black mustard seeds  -  1 tsp
Curry leaves  - 10
Coriander leaves -100 gms

METHOD
Mix semolina and yogurt in a large vessel and keep for 15 minutes
. Now add salt and water as required, mix it gently and make a batter (neither too runny  nor to thick) . mix it well.
Heat oil in a pan add chana dal,urad dal black mustard seeds and curry leaves when it crackle add into the idly batter.
Now add eno fruit salt just before making idly and again mix it well.
Grease the idly plate and pour the batter in idly plate and steam for ten mins.
Enjoy  hot idly with sambar and chutney

 

For sambar
INGREDIENTS
Tuvar dal     -   1 cup
Turmeric powder   -  1/2 tsp
Red chilli powder   - 1/2 tsp
Chopped veggie
(Bringal,tomatoes,
onion,)   - 1 cup
Imli pulp  - 1 tsp
Water     -  3 cup
Salt       -  to taste
Ciba sambar powder  -   2 tbsp
For the tempering
Coconut oil    -   1 tbsp
Dry red chillies  -    2
Mustard seeds   -  1 tsp
Hing   - a pinch
Curry leaves  -   8 - 10
Urad dal  -  1 tsp

METHOD
Heat oil add the chopped veggies and saute for 5 - 6 mins.
Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water.
After one whistle simmer the gas for ten minutes.
After some time we open the cooker lid
.Now we add ciba sambar powder, red chilly powder and imli pulp and mix well..
To temper it with all spices and mix well in the sambar.
Garnish with coriander leaves and serve with idly.

For chana dal and peanuts chutney
INGREDIENTS
Fresh grated coconut  -  1 cup
Roasted Bengal gram / chana dal  -  2 tbsp
Roasted peanuts - 2 tbsp
Curry leaves   -  8 - 10
Green chilly  -  4
Garlic cloves - 4 - 5
Salt  -  to taste
For tempering
Black mustard seeds  -  1/4 tsp
Curry leaves  - 10
Oil  -   1 tsp

METHOD
Dry roast the bengal gram / chana dal and also dry roast the peanuts.
Fry the curry leaves.
In a blender add  coconut,roasted bengal gram / chana dal,green chilly,fried curry leavevs,salt and 1/2 cup of water .
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds  and curry leaves to splutter and add into the chana dal and peanuts chutney
Serve  chutney with idly and sambar

 

STUFFED WAFFLES

 

Prep Time : 25 mins
Cooking Time : 10 mins
Serve : 2

INGREDIENTS
All purpose flour - 2 cup
Milk - 1 cup
Salt - to taste
Sugar - 1 tsp
Vanilla extract - 1 tbsp
Baking powder - 1 tsp
Baking soda - 1 tsp
Clarified butter  - 1 tsp
Butter  - 50 gms
For stuffing
Sweet corn  - 2 tbsp
Mozzarella cheese grated  - 1/2 cup
Chilly flakes  - 1 tsp
Oregano  - 1 tsp
Black pepper powder  - 1/4 tsp

METHOD
Take a bowl add all purpose flour,milk, vanilla extract,sugar,salt,baking soda ,baking powder and clarified butter and mix well.
Keep aside for 30 mins.

Take a waffle maker and pre heat for five mins and grease with clarified butter and add  one tbsp all purpose flour batter and now add one tbsp cheese stuffing and cover with one tbsp all purpose  batter andcook for ten mins.
Place the waffles on the plate and garnish with sweet corn and basil leaves.
Serve hot.

MANGO DELIGHT

 

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

INGREDIENTS
Milk     -  1 cup
Milkmaid  - 1 cup
Vermicelli sewai - 1/4 cup
Mango puree  - 1 cup
Mango chunks  - 1 cup
Chopped apple  - 1 cup
Chia seeds  - 2 tbsp
Cashew nuts  - 1 tbsp
Pumkin seeds  - 1 tsp
Pistachio  - 1 tsp
Clarified butter  - 1 tsp
Cherry  - for garnishing
Mint leaves for garnishing

METHOD
Heat milk in a heavy bottom vessel,once boiled keep it in a low flame.
Heat clarified butter in a pan add vermicelli and fry until pink and now add the  milk.
Add milkmaid and mix well.
Turn off the flame and stir allow to cool completely
Then keep it in the fridge.
Mix the mango puree and mix well.
Mix dry fruits ,chopped apple and mango chunks.
Pour into the bowl and at the top add mango chunks,chopped apples and crushed dry fruits.
Garnish withchia seeds, cherry,mint leaves and serve chilled.

HYDERABADI CHICKEN DUM BIRYANI

 

Prep Time : 25 mins
Cooking Time : 45 mins
Serve : 4

INGREDIENTS
Chicken  -  500 gms
 Ghee  -  6 tbsp
Ciba biryani masala - 1 tsp
Cloves  -  3 - 4
Green cardamom  -  4
Black cardamom -  2
Mace  -  one piece
Black pepper  -  4 - 5
Cinnamon powder  - 1/4 tsp
Ginger garlic paste  -  1 tbsp
Sliced onion  -  1
Fried onion - 1/2 cup
Curd - 2 tbsp
Salt - to taste
Half done rice -  2 cup
Kevra water  -  1 tbsp
Saffron  -  few strands
Milk - 1/4 cup
Green chilly - 2 cut in slit
Green coriander leaves - 1 tbsp
Mint leaves - 1 tbsp


METHOD
Heat ghee in a pan and deep fry the sliced onion and strain it.
Heat oil in a pan add whole garam masala and fry for a few seconds.
Add sliced onion and chicken pieces and saute for 4 - 5 mins.
Add ginger garlic paste,Ciba biryani masala and salt and mix well.
Add water and cook in a low flame for  15 mins.
Soak rice for half an hour and strain it
Bring the water to boil,add green chilly,cumin seeds,one tbsp  shudh ghee,salt and rice make half done rice

Evenly spread the half done rice and fried onion,coriander and mint leaves and chicken and  to form at least two layer.
Soak the saffron in hot milk and add saffron milk.
Add cinnamon powder and fried onion  and cover the lid
Tightly cover the pan and cook 7 - 8 mins.
Add kevra  water before serving.
Serve with mint leaves and pomegranate raita

MINT LEAVES RAITA

INGREDIENTS
Pudina / mint leaves  -  1cup
Pomegranate pearls   -  1 cup
Thick curd       -  1 cup
Ciba raita powder  - 1 tsp
Salt             -   to taste
Sugar          - 1 tsp

METHOD
In a blender add mint leaves / pudina, and 1 tbsp curd to make a paste.
Beat the curd.
Sprinkle Ciba raita powder, salt,sugar and mix well.
Add mint leaves paste and mix well,now add pomegranate pearls and mix well.
Garnish with pomegranate pearls and mint leaves.

ROOHAFZA LEMONADE

 

Prep Time : 15 mins
Total Time : 15 mins
Serve : 3

INGREDIENTS
Roohafza  syrup   -  6tbsp 
Black salt  - 1 tbsp
Salt  - 1/2 tsp
Lemon juice  - 2 tbsp
Water   -  3 glass
Ice cubes  - 10

METHOD
Take a jar add water and black salt,salt,mint leaves and mix well.
Pour lemon juice and mix well.
Add Roohafza  syrup and mix well.
Pour  roohafza lemonade  in the glass.
Garnish with cherry and mint leaves.