MANGO MASTANI

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This post is dedicated to my MOM on the occasion of Mother’s Day. Mother’s day is a celebration honoring the mother of the family, as well as motherhood, maternal bonds, and the influence of mothers in society. It is celebrated on various days in many parts of the world, most commonly in the months of March or May. I feel it is a celebration not on just one day but everyday.

My Mom is my strength. She has always encouraged me ,taught me and made me what I am today. I have understood her much better since I became a MOM.My mom is a self taught woman who lost her parents at the age of 18. She has equipped herself to be an independent woman in every possible way. She is always outspoken ,caring and helpful. She treats everyone equally irrespective of how she is treated, but never compromises on her self respect. She is always positive and vibrant with energy. She is one person who has never changed in any circumstance. I am always amazed to see how well she handles any situation. She is very practical .I am constantly learning from her. I love you Mom.I am so blessed to be your daughter.

My Mom loves Mangoes, Ice cream and Chocolates. This Mothers day I am sharing the recipe of her favorite dessert Mango Mastani.

Recipe for Mango Mastani (2 Servings):

1 Ripe Mango peeled and cubed

4 Scoops of Vanilla Ice cream

3 Glazed Cherries

1/2 Tsp Honey

4 Pistachios roughly chopped

4 Almonds roughly chopped

Few pieces of  Mango

4 Cashews roughly chopped

1/4 Cup Chilled Milk

Method:

Peel the mango and cut the pulp into cubes. Keep some pieces aside for garnish. In a blender put Mango cubes , 2 scoops of ice cream , honey ,milk and blend to get  a lump free smooth thick paste. Pour this mixture into 2 glasses. Add a scoop of Vanilla ice cream in each glass. Garnish with chopped cashews, almonds, pista, mango pieces and glazed cherries and serve.

Enjoy this royal dessert with your MOM and cherish these memories lifetime!!!!!!!!!

Love you MOM.

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THAI RED CURRY BEE HOON SOUP

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Soups are healthy and filling and can serve as a quick meal when you are in a hurry. Bored of your regular meals? Hmm.. then this soup is perfect for you.It can be whipped within 20 mins if u have all the ingredients at home and can adjust the recipe to suit your palate.You can add any vegetable or meat of your choice. I am sharing a vegetarian version with you today.

I was excited when the theme was decided for this week .My Contribution for #91st #Foodiemonday #Bloghop theme #20minrecipes. I am looking forward to all the recipes which my fellow bloggers will share.

Recipe for Thai Red Curry Bee Hoon Soup:

1Cup=250 ml

Ingredients:

1 Tbsp Organic Thai Red Curry paste(Mekhala Brand)

10 Snow Peas

1/4 Cup Green Peas

1/2 Cup Cooked Beehoon

Salt to taste

1/4 Tsp  Olive Oil

1.5 Cup Water

1Tbsp Coconut Milk

400 Gms Canned Lentils

 

Method:

Heat Olive Oil in a wok. Add the snow peas and green peas and saute on medium flame for 3-4 mins. Now add the thai red curry paste and mix well.Add the canned lentils and  water and allow it to simmer on medium flame for about 5 mins. Once done add the cooked beehoon ,coconut milk and salt to taste. Keep it on medium flame for about 2-3 mins.Switch off the flame.

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Sprinkle some black pepper or sliced red chillies  and serve hot.

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Enjoy!!!!!!!!!!!!!!!!!!

PANEER STIR FRY / COTTAGE CHEESE STIR FRY

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Today is a memorable day in my life. Today it’s been 2 Yrs since I stepped into the world of blogging. It has been an immense learning journey . I am learning new things everyday from all the fellow bloggers. I would like to thank my family,readers, and wonderful friends who have been encouraging and guiding me selflessly.I am truly blessed to have such wonderful people around me.Balancing home ,office and blogging is not easy but my readers keep me going .Thank you all once again.I have been travelling due to long weekend and have not been able to cook anything exclusive to celebrate this occasion.

I am sharing a simple Paneer Stir fry recipe on this occasion.

As a part of our 90th #Foodiemonday #Bloghop theme #Cheese my contribution is this simple and quick Paneer stir fry.

Recipe for Panner stir fry / Cottage cheese stir fry

Ingredients :

1Cup=250 ML

1 Cup Paneer Cubes

3 Onions roughly Chopped

1 Cup Freshly grated Coconut

3 Green Chillies

1/2 Tsp Jeera /Cumin Seeds

1/2 Tsp Red Chilli Powder

1/4 Tsp Haldi / Turmeric

Salt to Taste

1/2 Tsp Egg Curry Masala

8 Black Pepper Corns

1 Tbsp Olive Oil

Few Curry Leaves

Method:

Grind grated coconut, 2 green chillies and pepper corns without adding water.Keep this mixture aside.

Heat oil in the wok. Add jeera, haldi and red chilli powder.Add the chopped onions, one green chilli sliced and roast until they turn golden brown. Add Paneer cubes and roast on medium flame until the paneer is slightly roasted. Once done add the coconut mixture,salt and egg curry masala and mix well. Keep it on low flame till all the paneer is well coated with the coconut mixture. Garnish with Curry leaves.

Serve hot with Rotis or Rice.

Enjoy this quick Paneer stir fry that can be made in a jiffy.

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Thanks once again to all my Readers for all the encouragement and love showered on me. Looking forward to the same in the future too.

 

OMURICE / OMELETTE RICE

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Omurice is a popular Japanese food that was originally influenced by Western cuisine. Prepare fried rice and a thin omelette separately, then cover the fried rice in the omelette before serving.I liked this recipe as you can incorporate lot of vegetables into your kid’s diet. It is yummy and they will surely love it.

I made Omurice on my younger son’s demand. He had watched a video of this recipe and wanted me to make it for him. I have made this dish to suit the taste of my family.

You can make a lot of variations to this recipe. Kids will love it and it is so easy to cook. Serve for lunch or dinner.

Recipe  for Omurice / Omelette Rice:

Ingredients:

1 Cup =180 ML

½ Cup of  green bell pepper cut into small pcs

½ Cup yellow bell pepper cut into small pcs

½ Cup red bell pepper cut into small pcs

1/2 Cup French Beans chopped

¼ cup chopped carrot

5 white mushrooms cut into medium chunks

3/4 cup chopped onion

1 garlic clove crushed

2 Cubes of Cheese

1 green chilli  chopped

1 Tbsp butter

Salt to Taste

½ Tsp ground black pepper

1 cup cooked rice

2 Tbsp Tomato ketchup

2 eggs

¼ Tsp sugar

1 Tsp Oil

Finely Chopped Coriander or Mint to garnish

 

Method:

 

Heat a heavy Bottom Pan. Add butter and garlic and saute for few seconds. Once the garlic turns crisp, add the green chilli,green bell pepper,yellow bell pepper, red bell pepper, carrot, mushroom, and onion. Stir a few minutes until the onion turns a little translucent. Once done add salt and ground black pepper and mix well. Now add the cooked rice, tomato ketchup, and mix well. Let it cook without stirring for a minute, so that the bottom of the rice gets a little crunchy. Remove from the heat.

Transfer the fried rice to a bowl. Fill about half the cup with the fried rice, then if place the cheese cubes and then fill the rest of the bowl with the balance fried rice.

Keep it aside.

Now let us make the omelette.

Beat 2 eggs in a bowl with salt,pepper powder and sugar.Heat up a non-stick pan. Add  oil and spread the oil .Ensure the pan is properly greased .Turn the heat to medium low, so that the egg is not burnt.Pour the egg mixture into the pan and swirl the pan around to make a nice circle. Keep moving  the pan around and let the low heat cook the egg.Once done switch off the flame.

 To Assemble:

Put a large plate over the bowl of stir-fried rice. Flip everything over and remove the bowl in order to have a perfect dome of fried rice.Place the omelette over top of the dome. Garnish with a cheese cube , sprinkle some pepper or garnish with a bit of ketchup or as you like, and serve hot.

I served Omurice with pan fried Baby corns.

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Enjoy!!!!!!!!!!!

 

KACHHE KELE KA ROGAN JOSH / RAW BANANA ROGAN JOSH

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Rogan Josh is an aromatic lamb dish of Persian Origin and is a staple food in Kashmiri Cuisine. This dish is robust with use of different spices. I am sharing the vegetarian version with some changes to suit the palate of my family. I love the colour of this curry which comes from the use of Kashmiri Chilli powder. The fresh home made masala enhances the dish.”ROGAN ” means “fat /oil” and “JOSH” means “Intense heat”.

As a part of our 89th #Foodiemonday #Bloghop theme #Rawbananas my contribution is this yummy Kachhe Kele Ka Rogan Josh.

Recipe for Kachhe Kele ka Rogan Josh /Raw Banana Rogan Josh:

Ingredients for Raw banana Patties:

2 Raw Bananas boiled and mashed

2 Medium Potatoes boiled and mashed

Salt to taste

1 Tsp Garam Masala

1/2 Tsp Red Chilli Powder

1/4 cup finely Chopped Onions

1/4 Cup Amchur Powder

1/2 Cup Bread Crumbs

Oil to Shallow fry

Method:

Mix all the above ingredients except bread crumbs and oil. Refrigerate this mixture for about an hour so that the extra moisture is not there. Take this mixture out from the refrigerator and mix well. Grease your palms .take small balls,  and shape it as desired and roll them in the bread crumbs.Shallow fry these patties until both the sides turn golden brown. Keep them aside.

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Ingredients for the Gravy:

2 Tsp Saunf / fennel seeds

1 Bay Leaf

3 Tbsp Mustard Oil / Sarson ka tel

3 Cups of water

4 Onions finely Chopped

10 Pepper Corns

1″ Cinnamon Stick

2 Black Cardamom

2 Green Cardamom

1 Tsp Cumin Powder / Jeera Powder

2 Tsp Coriander Powder / Dhania Powder

1/2 Tsp Garam Masala

3 Tomatoes blanched and peeled

1 Tsp Ginger Garlic Paste

6 Dry red Kashmiri Chillies

1 Cup finely chopped Coriander

1Tbsp Ghee

1/2 Cup thick yogurt

Salt to taste

Method:

Heat mustard oil in a heavy bottom Pan. Add Saunf, bay leaf,pepper corns, black cardamom, green cardamom, cinammon stick. Once you smell the aroma of the spices add ginger garlic paste and saute for a few seconds. Now add the finely chopped Onions and saute untill they turn golden brown.

In a blender make a fine paste of yogurt,blanched and peeled tomatoes,dry red Kashmiri chilli and coriander.Add this paste to the onion mixture. Add ghee, jeera powder, coriander powder,salt and Garam Masala.Mix well . Add water to adjust the consistency of the gravy. Let is simmer on medium flame till the oil starts to leave the sides.

Add the raw banana patties to this gravy just before serving with Hot phulkas/ Roti/ Naan or piping hot rice.

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Enjoy !!!!!!!!!!!!!!!!!!!!!

GATTE KA PULAO / GRAM FLOUR DUMPLING PULAO

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Hello !!!

Today i am sharing a yummy recipe from the state of Rajasthan. If you are bored of the regular vegetables, then this recipe is for you. A quick aromatic Gatte ka Pulao tastes amazing with the  blend of whole spices. Pair it up with any Raita and enjoy this wholesome meal even in Summers.

Recipe for Gatte Ka Pulao / Gram Flour Dumpling Pulao:

Ingredients for Gatta:

1 Cup Besan / Gram flour

1 Tsp Kashmiri Chilli Powder

3/4 Tsp Saunf / Fennel Seeds

6 Tsp Oil (Sizzling hot oil)

1/2 Tsp Ajwain / Carom Seeds

1 Tbsp Thick yogurt

Salt to taste

1/2 Cup finely Chopped Coriander

Oil for Shallow frying

Ingredients for Pulao:

3 Cups cooked Basmati Rice

1.5 Tbsp Oil

2 Green Cardamom / Elaichi

4 Cloves /Laung

1 Tsp Jeera / Cumin Seeds

3/4 Tsp Mustard seeds / Sarson

1/4 Tsp Asafoetida / Hing

3/4 Cup deep fried sliced Onions

1.5 Tsp Chilli Powder

1 Tsp Garam Masala

1/4 Tsp Aachari Masala

1/4 Tsp Turmeric / Haldi

Salt to taste

1/2 Cup finely Chopped Coriander

For the Paste :

2 Tsp Finely Chopped Ginger

6 Garlic Cloves chopped

3 Green Chillies

1 Cup Sliced onions

Method:

For the Gatta:

Mix all the ingredients in a deep bowl and knead into  a stiff dough . Add water if needed. Take small balls of the docugh and roll them into long thin cylindrical rolls and keep them aside. Boil water in  a large bowl. Once the water starts to boil add these cylindrical rolls. Let it cook for about 7-8 mins. Once you see the blisters being formed on the rolls remove them ,drain the excess water and keep it aside. Repeat this process for the balance dough. Heat some oil in a wok. shallow fry these gattas untill they turn gloden brown on all sides. Drain them on a Kitchen towel and keep them aside.

For the Pulao:

Grind garlic,ginger,green chilli and onions to get a fine paste.Keep this mixture aside.

Heat oil ia heavy Bottom Pan. Add Cloves,Cardamom,Jeera,mustard seeds,hing and saute on medium flame till you get the aroma . Once done add the ginger garlic chilli paste and cook on medium flame for about 3-4 minutes. Once done add aachari masala, garam masala, haldi and salt to taste. Mix well till the oil starts to leave the sides. Now add cooked rice, deep fried onions and shallow  fried gattas. Mix all the ingredients and cook for about 3-4 minutes. Switch off the flame.

Garnish with Coriander and serve hot with your favourite Raita.

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Enjoy!!!!!!!!!!!!!!!!!!!!!!!

Watermelon Yogurt Smoothie

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Summers are in full swing these days. Healthy and hydrating coolers are always on my mind.Watermelons are found everywhere during summers.The best natural cooler.They  are tropical or subtropical plants and need temperatures higher than about 25 °C to thrive.Watermelon pulp contains carotenoids, including lycopene.The amino acid citrulline is produced in watermelon rind.I managed to get seedless watermelon here.The pulp is deep red in colour and tastes sweet too. They are used in Juices, Shakes ,Smoothies, Salads, Curry and pickles to name a few.

For the #88th #Foodiemonday #Bloghop Theme #Watermelon my contribution is this easy and yummy Watermelon yogurt Smoothie with no added sugars.

Recipe for Watermelon Yogurt Smoothie :

2 Cups of Watermelon pieces

1 Cup Greek Yogurt

4 Tbsp Honey

Ice Cubes (Optional)

Method:

Blend the watermelon pcs and 3/4 Cup yogurt till you get a lump free smooth texture. Refrigerate this mixture for about an hour. Blend this chilled mixture with balance greek yogurt and honey .Serve Chilled Watermelon Yogurt Smoothie. Adding ice is optional.

Enjoy !!!!!!!!!!!!!!!

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Stay hydrated!!!!!!!!!