Mango - Lemonade

Mango season is back, so let’s try out possible recipes and enjoy this season..:)

Prep Time: 10 min

Cook Time: 10 min

Serves for: 2 persons

Ingredients:

Thick mango pulp - 1 cup

Sugar - 1/2 cup (adjust according to the sweetness of the mangoes)

Water - 1 cup for sugar syrup

Cold Water - as required to mix with concentrate

Lemon juice - from 2 lemons

Direction For dough Preparation:

1. In 1 cup water add sugar and bring it to boil. And turn off the gas.

2. Grind mango pulp in mixer until it become smooth paste.

3. Squeeze out the lemon juice in bowl.

4. Add grinded mango pulp paste to the sugar syrup and stir well until both mixes well.

5. Once both mango pulp paste and sugar syrup are completely blend together, add lemon juice and stir well.

6. Let it cool the above mixture.

7. In serving glass add 3/4 cup of above prepared mixture and add chilled water.

8. Stir it and serve Mango Lemonade with some ice cubes if required.

Baby Corn - Manchurian

Today I took off from office, to relax and bring back my lost energy by preparing some delicious food.So started my day with morning breakfast Vegetable POHA, followed by very lite lunch Maggie since I was alone in home...;) and now its evening time to show my cookery skill and get tap on shoulder by my husband once he is back from office..;) I thought and surfed of many recipes which are not tried by me till now..:) Came across this fantastic spicy Baby Corn Manchurian immediately I checked for availability of ingredients in my home.. thank god all of them I am having. Now its time to try this spicy recipe and pen down recipe in my blog..

Prep Time: 20 min

Cook Time: 20 min

Serves for: 2 persons

Ingredients:

For the batter :

Baby Corn - 10 cut into small pieces

Cornflour - 4 tbsp

Maida - 1 tbsp

Ginger Garlic paste - 1 tsp

Red chily powder- 1 tsp

Salt - to taste

Oil - to toast 

For the manchurian:

Oil - 1 tbsp

Capsicum - 1 medium size cut into ½ inch squares

Big Onion- 1

Soya sauce - 2 tsp

Tomato sauce - 3 tbsp

Salt - to taste

Spring onions - 2 tbsp

Coriander - 2tsp

Corn Flour water mixture - Mix 1 tbsp of cornflour with water

Direction For Preparation:

1. Finely chop onions, capsicum, spring onion and coriander.

2. Boil baby corn with water and salt. Drain water and keep aside.

3. In a mixing bowl mix cornfloor, maida, ginger and garlic paste, red chili powder and salt with babycorn

4. Add little water to form a thick paste and marinate for 15mins.

5. Toast the baby corn with oil in dosa tawa until crispy/roasted well (You can deep fry too if you are ready to consume more calories, in both cases taste will remain same).

6. In another hot pan add oil and spring onions saute for a minute.

7. Then add onion saute until slightly browned then add capsicum and saute for 2mins. (Let the onions and capsicum retains its crispiness and do not let them turn brown)

8. Add soya sauce and mix well in high flame.

9. Now reduce flame and add tomato sauce, cornflour mixture and required salt and bring the sauce to boil.

10. Add the toasted baby corn and mix well. Garnish with spring onions, Coriander and serve hot.

Mint ButterMilk.

Again summer is back with very hot climate...its always good choice to try something new cool drinks in home rather than ending up soft cold drinks outside. I made simple yet cool Mint Buttermilk, try this at home with simple ingredients.

Prep Time: 10 min

Cook Time: 10 min

Serves for: 2 persons

Ingredients:
Thick Curd - 1cup
Fresh Coriander 
Fresh Mint leaves 
Water - 2cup
Salt

Direction For dough Preparation:
1. In juicer jar add curd,coriander leaves,mint leaves,water and salt to taste
2. Add more mint leaves than coriander.
3. Grind the above mixer for 3-4 min until coriander and mint leaves are powdered along with curd and gives nice colour to your buttermilk.
4. Pour this buttermilk in a glass and present it with fresh mint leaves on top.
5. Serve this cold and minty buttermilk.

Bread - PIZZAAA

Always I love to have PIZZAA that to with extra cheese...When I was watching some cookery show in TV I came across this recipe, than I thought why not to try this where I can avoid bringing PIZZA base or eating outside. My thought recipe turned out yummy..And now succeeded with one more feather in my cooking cap and book... :) 

Prep Time: 20 min

Cook Time: 20 min

Serves for: 2 persons

Ingredients:

Bread - 5 slices (I used Sweet bread)

Butter - 2tsp

Carrot - 2

Capsicum - 1 small

Creamy Milk - 3tsp (kene Halu)

Sooji - 2tsp (Chiroti Rave)

Chili sauce

Tomato sauce

Grated Cheese - 1 cup

Direction For dough Preparation:

1. Grate carrot and finely chop capsicum. You can even use finely chopped Onion to increase taste.

2. Cut Bread in round shape using any kitchen utensils to give PIZZAA look, you can skip this if u doesn’t like to do so.

3. Apply little butter to bread on both side and roast it on Tava or in microwave.

4. In bowl mix carrot, capsicum, sooji, creamy milk and chili sauce according to taste, and let this mixture set it for 10 min.

5. Now apply layer of chili and tomato sauce each according to your taste on roasted bread.

6. Now on the chili and tomato sauce layer apply above mixture and roast it for while until the mixture is stick to bread, make sure to roast it in simmer flame.

7. When the mixture on the bread is to hot add grated cheese and let it melt and spread all over the PIZZA.

8. Serve hot PIZZAAA'S with spicy tomato and chili sauce.

Banana Cup Cake

Prep Time: 30 min

Cook Time: 10 min

Serves for: 6 persons

Ingredients:

1-1/2 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

4 tbsp Vegetable oil

6 frozen Bananas (or enough to make 2 cups pureed bananas)

1/2 teaspoon pure vanilla extract

Few walnuts for garnish (optional)

Direction For Baking:

1.  For the Cupcakes: Preheat microwave t0 180 -200 degrees for about 5 min. 

2.  Line a standard 12-cup muffin pan with paper liners or use cupcake molds. 

3.  In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt  

4.  Thaw the Bananas. I let it sit out for around 20 minutes.

5. Peel the bananas and drop them in your processor. Puree them until smooth. A quick pulse of about 

     4-5 times should do it.

6.  Make a well in center of flour mixture. In well, mix together oil, pureed bananas and vanilla. .

7. Gently fold the dry with the wet ingredients until combined.

8. Dividing evenly, spoon batter into muffin cups. .

9.  Bake until a toothpick inserted in center of a cupcake comes out clean, 7- 10 minutes.

10.  Remove cupcakes from pan; cool completely.

11. You can use choice of frosting.

Jawar Kadabu

I always love to have these Jawar kadabu with hot and spicy Sambar, easy to prepare and very delicious when served with Ghee.


Prep Time: 10 min

Cook Time: 10 min

Serves for: 2 persons

Ingredients:
Jawar Floor - 2cups
Jeera - 1 tsp
Salt to taste
Water - 1cup


Direction For dough Preparation:
1. In Kadai or large utensil keep water for boiling. 
2. In bowl mix dry Jawar Floor with jeera and salt.
3. Add little water and kneed floor with palm, use amount of water required to kneed dough.
4. Now take small amount of dough in hand and by applying little water to your palm flatten dough just like you make vada.
5. When you make sufficient kadabu in palm (10-12), put in boiling water which is already kept on stove(step 1)
6.When kadabu are cooked they starts floating on the surface of boiling water (this is the indication for making sure whether they are cooked or not), remove them from water and put it on cotton cloth which is already made wet with water kept on plate.
7. Once they are removed in cloth, close cloth and keep it aside and follow the same procedure to complete the making of these kadabu.
8.Serve hot with Hot and Spicy Sambar.Ghee and if required with pickle.

Home-Made MultiGrain soup

Today while surfing I came across 16 bean soup, It is soup prepared with 16 types of lentils and beans ,available as ready mix of these in mega-stores (I just heard this while reading recipe, but never find such bean mix in Bangalore). I tried this soup with available beans and lentils in my home,it turned out really nice with bit of spicy...

Prep Time: 30 min
Cook Time: 20 min
Serves for: 4 persons

Ingredients:


Multigrain Mix:
1tsp Green gram
1tsp Black eyed peas 
1tsp Red kidney beans
1tsp chana dal
1tsp Lentil
1tsp Green Peas

Sauce:
2 Tomatoes
1 carrot
1 small onion
1/2 tsp of sugar
1/2 tsp dried basil
oil
Salt

Soup:
1 Cup Choice of  vegetables – (carrot, green peas, corn, celery, green beans, yellow pepper)
1/2 cup Tomato sauce (recipe below)
1/2 cup pasta
1/4 tea spn chilli flakes
1/2 tea spn chilli powder
1/2 tea spn pepper powder
1 tea spn chopped garlic

Preparation:

Sauce:
1.Apply a bit of oil to 2 tomatoes  and roast them directley on gas stove burner.
2.Boil 1 carrot, chopped in big pieces, in water.
3.Grind tomato and carrot to a smooth paste.
4.Heat oil and add finely chopped onion. Now add the ground paste, a little sugar(optional), salt, dried basil. Cook till the sauce becomes thick.
5. You can store in airtight container. for about week in refrigirator, and use it with Chapathi as spread,for noodles masala etc..

Soup:
1.Soak the beans in water overnight. They increase considerably in volume.
2. Pressure cook the beans with salt and water for 2 -3 whistel.
3. Boil Pasta with  in seperate container.
4.Heat a little oil and fry the vegetables for 3-4mins. Now add the beans, chilli flakes, garlic, pepper. 
5.Add the sauce. 
6.Add about 2 cups water and boiled beans.
7.Add the pasta to the soup and cook it again for another 1-2mins.
8.Serve hot.