Aamras

When mangoes are in still in market then how can I miss preparing Aamras in my kitchen; as it is a much loved of my two heroes (hubby and my son). I am sharing this recipe with you; though the season of mangoes is ending… hope, you like the recipe.

  Preparation

Take the pulp of mangoes; add sugar.

After adding sugar, blend mango pulp well until sugar is dissolve if it is thick adds little, milk and mix well.

Keep in refrigerator. Serve chilled Aamras with puri.

Aam Panna

Aam panna is an Indian drink well-known for its heat-resistant properties. It is made from raw mangoes and mint leaves; and is consumed as a tasty and healthy beverage to fight against the summer heat.

Preparation

Cook mangoes. Peel the skin and collect mango pulp

Take mango pulp in blender add mint leaves and salt

Further add sugar, black salt, Cummin powder and blend it

Take mango blended mixture in a bowl; add water and dilute the mixture (add water according to the taste of mango) add chat masala.

Check the taste neither of taste should dominate.Serve chilled

Note

Adjust sugar and other spices as per your taste

Adjust water according to the sourness of mango.

You can strain the juice before chilling in fridge; but I don’t prefer strained aam panna

Paneer Paratha

Paneer Paratha is nothing but Indian bread stuffed with cottage cheese.It is a healthy dish usually served with raitha or curd or pickle.Paneer paratha is an ideal break fast to start the day with rich source of milk protien.

Preparation

Take wheat flour and knead to dough by adding salt,water and oil ; keep aside and rest it for a while .

Mean while prepare for stuffing.

Crumble paneer add coriander leaves, finely chopped green chillies and finely chopped onion.

Add cumin powder, chat masala and salt mix well

Make balls of paneer mixture

The ball size of paneer and dough should be of same size (shown in pic)

Make a small puri  keep the paneer stuffing ; cover it completely 

Take the stuffed dough flatten it with your hand so the the stuffing is spread evenly ;now using a rolling pin roll out the stuffed dough to paratha.

Heat tawa place rolled out paneer paratha and cook on both side by flipping the paratha and let it cook till light brown spots appear, drizzle some ghee and roast to a golden shade on both sides.  Press the puffed areas using flat ladle to get paratha roasted.

Serve with raitha 

Mulli Aur Gajar Ka Salad

After a long long………………… break  I have come up with a healthy recipe and first recipe of this year. 
                                 As everyone  are aware of healthy benefits of  gajar(carrot) and mulli(radish); so today we will combine both  and prepare a healthy  salad.

Preparation

Roast the peanut and keep aside to cool

In a bowl add grated gajar, mulli, green chillies chopped, tomato chopped and freshly grated coconut

Once roasted peanut gets cool remove its husk and add to above bowl

Add cumin powder and chat powder to the above bowl.

Add curds and mix well

Add chopped coriander leaves

For tempering heat  oil add mustard,split black gram and dried red chilli

Add to the salad mix well

Add salt just before serving.Healthy salad is ready.

Imli ki Khaati Meethi Chutney

Imli ki Khaati meethi chutney is another dipping sauce; served with samosa, kachori and drizzled on dahi vada (dahi bhaale) and on chaat.

Preparation

Soak tamarind for ½ hr.

Grind soaked tamarind; after grinding strain the tamarind pulp

Take the pulp in wok, add a cup of water, jaggery, salt and black salt and bring it boil.

Once it starts boiling

Simmer the heat and boil till gets thick consistency.

Once it thicken to desired  consistency remove from heat and  keep aside to cool and the store in air tight container and store in fridge.

Note:

Adjust the taste by adding jaggery and salt.

Chicken Sausage &Veggies in Spinach Sauce

This is a perfect one pot meal; when you have a long day and want to have comforting meal or for a weekend when you want to spend less time in kitchen. So here is the recipe….

Preparation

Take spinach and tomato; and cook without closing led.

Once it is cooked peel the skin of tomato and grid both cooked spinach and tomato; keep aside

Heat olive oil add chopped garlic fry it; add chicken sausage chunks stir fry; add mixed vegetables sauté it

Add salt, pepper powder and chilli powder mix well

Close led and cook till vegetables are par cooked add spinach and tomato mixture; mix well and cook till it boils. Serve hot with any crusty bread.

Note:

Add corn-starch if you want thick sauce.

Add water if required.

Chicken sausage is an optional you can avoid it and continue with the recipe.

Crispy Pakodas

 The greatest teatime snack especially while it is raining outside is Pakodas. The pakodas can be of onion, potatoes or may be mirchi pakodas. Today i am using teasle ground for pakodas; you can use cauliflower or potatoes too.

(In the above picture I have displayed teasle gourd pakodas and cauliflower pakodas)

Preparation

Slice Teasle Gourd keep aside

Take all the ingredients listed under 1-6 in mixer and grind coarsely then add washed rice and grind to smooth paste take it in a bowl.

Add besan to rice mixture and mix well

Now take sliced Teasle Gourd and deep fry.

Serve crispy pakoda.

Note

Instead of Teasle Gourd you can use cauliflower and potatoes too

Sprinkle chat masala on pakoda just before serving....but i prefer without chat masala