Mango Cheese Cake

Mango Cheese Cake!

Mango is loved by everyone. You can prepare number of recipes with mango. Today I'm happy to share a cheese cake prepared using ripe mango.

Ingredients:

Mango puree - 1 cup
Cottage cheese / - 1/2 cup
Paneer   
Hung Curd  - 1/2 cup
Icing sugar - 4 tablespoons
Gelatin / - 2 tsp
China grass
Butter - 1 tsp
Digestive biscuits - 7-8 nos

Method:

# Put the digestive biscuits in Mixie and powder it.

#  Add ghee or butter with powder biscuits.

# Take a mould, spread the biscuit mixture in mould without any cracks. Need to refrigerate​ for 1/2 hr.

# Mix warm water + gelatin powder and rest for 10 minutes. (3-4 tablespoons of water)

# Mix hung curd, panner/ cheese cream, icing sugar, gelatin or china grass powder, mango puree.

# Take the biscuit base from refrigerator pour the mango cheese mixture in it and spread evenly.

# Again keep it in refrigerator for atleast 5-6 hrs.

# Before serving cut fruits or jelly and serve it.

Pl. Try this recipe and provide your comments.

Thank you!😃
              

Eggless Sponge Cake!

Eggless Sponge Cake!

A wonderful tea-time Snack recipe which every one loves.

Ingredients:
All purpose flour - 1 cup / 125 grms
Butter - 1/2 cup / 60 grms
Refined oil - 1/4 cup / 70 ml
Condensed milk - 3/4 cup
Vannila essence - few drops
Baking powder - 1 tsp
Salt - 1/4 tsp

Method:

# Seive flour, salt and baking powder well.

# In a bowl mix butter, oil and condensed milk till it mixes well, add vanilla essence and mix well.(Once mixed well you can find small bubbles)

# Grease the baking tray with butter & Preheat the oven @ 180'c for 10 min.

# Mix flour and wet ingredients well.

# Pour the mixture in baking tin.

# Bake @ 180'c for 20 min.

Once baked allow it to cool in room temperature and demould it.

* You can even bake in Airfryer @ 180'c for 20-25 min.

* In Pressure Cooker you can bake on medium flame for 40-45 min.

* Microwave convection mode @ 180'c for 18 min.

Pl. Do try and provide your valuable comments.
Thank you!

Bansi Rava Cutlets - Airfryer Recipe!

Bansi Rava Cutlets - Airfryer Recipe!

A very easy tea-time  Snacks, with leftover Bansi Rava upma. I used Airfryer to fry these Cutlets, but it can be deep-fried or shallow fried also.

Ingredients:
Bansi Rava upma - 1 bowl
Bread crumbs - 1/2 cup
Red chill powder - 1/2 tsp
Garam masala - 1/2 tsp
Chopped coriander leaves few
Few drops of oil
Salt to taste

Method:
# Mix Bansi Rava upma, red chilli powder, garam masala, salt, corriander leaves and bread crumbs and few drops of oil.

# Give desired shape to the Cutlets.

# Preheat Airfrier at 180'c for 5 min​.

# Brush oil.

# Fry Cutlets in Airfrier for 200'c for 20 min.

Serve with Chutney or ketchup.

Pl. do try this recipe and provide your valuable comments.

Thank you!

Chakka Pradhaman / Jackfruit Payasam!

Chakka Pradhaman / Jackfruit Payasam!

Chakka Pradhaman, is prepared by Chakkavarathi which is nothing but Jackfruit jam or halwa, prepared using jaggery. With Chakkavarathi, we can prepare, recipes such as; Elaadai, chakka Pradhaman and many more.

First will see how to prepare Chakkavarathi, then will prepare Pradhaman. I have given ingredients for Chakkavarathi and Pradhaman together.

Ingredients:
Jackfruit - 10 - 15 bulbs
Jaggery - 200 grms
Ghee - 1/2 cup
Coconut milk - 1st, 2nd & 3rd milk (each one cup)
Dry ginger powder - 1 tsp
  Or
Cardoman powder - 1/2 tsp
Fine bits of coconut pieces - 2 tablespoons

Method:

# Need to remove seeds from Jackfruits.

# Dissolve jaggery in 1/2 cup of water and filter it.

# Chop Jackfruit bulbs in pieces, and allow it to cook with jaggery syrup.

# Once cooked, allow it to cool.

# Put the pieces in Mixie and grind into fine paste.

# Heat a heavy bottom pan, add 1/2 of the ghee, add Jackfruit paste.

# Keep the flame in medium, and stir well.
In 15-20 min, it will be cooked well.
It depends upon the quantity you prepare.

# Inbetween add ghee and stir well.

# Once the ghee ooze out, your Chakkavarathi us ready.

# For Pradhaman, add 1 cup of hot water, and the jaggery syrup, with the Chakkavarathi and leave it for 1/2hr.

# Switch on the stove, allow it to boil in medium flame, add 3rd coconut milk.

# With in 5 min​ add 2nd coconut milk and stir.

# Once it comes to Payasam consistency, switch off the stove.

#Add dry ginger powder, and 1st coconut milk mix well.

# Fry the coconut bits in ghee and serve.

Chakkavarathi can be prepared, and kept in an airtight container, in refrigerator for 2-3 months. You can fry cashews and raisins in ghee and pour in Pradhaman, but I always fry bits of coconut pieces as it gives nice crunch and flavour to any Pradhaman.

Pl. Do try and provide your valuable comments:

Thank you! ☺

Panakam and Neer Mor!

Panakam and Neer Mor!

Panakam is a sweet flavoured spice drink offered to Lord Rama for Ramanavami.
It is prepared with jaggery and mild spices like dry ginger powder, cardamom, and few drops of lemon juice.

Ingredients for Panakam:
Jaggery - 1 cup
Water - 2.5 cups
Dry ginger powder - 1 tsp
Cardamom powder - 1/2 tsp
Lemon - few drops
Holi Basil / Tulsi leaves - few

Method:
# Dissolve jaggery in water and filter it.
# Add all flavours and squize few drops of lemon juice.
# Add holi basil or tulasi leaves and serve chill.

Ingredients for Neer Mor:
Curd - 1 cup
Ginger - 1 inch
Curry leaves few
Coriander leaves few
Slit green chillis - 1 or 2
Salt to taste

Method:
# In a mixer jar add chopped ginger, coriander leaves, green chillies, curry leaves, make a paste.
# Use hand blender or a churner to mix curd, salt, spice paste. 

# Add enough water and mix everything and serve it.

Do try and provide your comments.

Thank you!

Proso Millet Khichdi (Panni Veragu (Tamil) / Barri (Hindi)

Proso Millet Khichdi!
Proso Millet is nothing but Panni Veragu (Tamil) / Barri / Chena (Hindi). As we all know Millets are rich in minerals and nutrients. So I replaced rice with Proso Millet and prepared Khichdi. This recipe can be taken during fasting also.

Ingredients:
Proso Millet - 200 grms
Green Gram dhall - 100 grms
Vegetables - Carrots, potato, beans, tomato
Jerra / cumin seeds - 1/2 tsp
Pepper powder - 1 tsp
Jeera powder - 1 tsp
Clove - 2-3
Bayleaf - 1
Turmeric powder - 1/2 tsp
Green chillis - 1 no
Ghee - 2-3 tablespoons
Salt to taste

Method:
# Wash proso millet & green Gram dhall well.

# Heat a pressure cooker, add ghee, add bayleaf, clove, jeera / Cumin seeds, scarde well add vegetables mix well.

# Add  proso millet and  green gram dhall, turmeric powder, salt and add 3 -4 cups of water and pressure cook for 4 whistles and simmer the stove for 10-15 min, again keep the flame in high and switch off the stove.

# After pressure is released add chopped coriander leaves and serve.

I have served Khichdi with tomato chutney.

Please do try and provide your comments.
Thank you!

Thandai - Holi Special!

Thandai - Holi Special!
Thandai is a wonderful drink which is served during "Shivaratri" & "Holi".
    Nuts which are used for Thandai, are soaked in water for one or two hours and grinded into a smooth paste... but today I'm going to share an instant Thandai masala powder which can be  store in an airtight container in refrigerator for more than three to four months.... Whenever you feel to have this  can mix thandai powder and sugar with chilled milk and consume it.

Ingredients:
Full cream milk - 1/2 litre
Sugar - 4 tablespoons
Rose water -2 tablespoons
Almonds - 8-10 nos
Cashew - 8-10 nos
Pistachio - 8-10 nos
Poppy seed - 1 tablespoon
Fennel seeds - 1 tablespoon
Cardamom - 8-10 nos
Black pepper - 7-8 nos
Cinnamon - 1 inch
Clove - 5-6 nos
Melon seeds - 1 tablespoon
Dry Rose petals - 1 tablespoon
Saffron - few strings

Method:
# Boil milk on medium flame, scrap the sides and stir well, it should reduce a little.

# Dry roast poppy seed, cinnamon, clove, black pepper slightly and allow it to cool.

# Grind the dry roasted ingredients in mixie and powder it, then add almonds, cashews, pistachio, melon seeds, cardoman, and saffron stirings and grind well. It will be a coarse powder.

# You can add two tablespoons of sugar in the masala powder, and grind into a fine powder.

# Add remaining two tablespoons of sugar in boiling milk, and switch off the stove.

# Once milk comes to room temperature, add two tablespoons of Thandai masala powder and stir   well.

# Add rose water, some more saffron stirings and refrigerate it for 2-3 hrs.

Serve it with chopped almonds, pista, dry rose petals.

Try this recipe and provide your valuable comments.
Thanks you!☺

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