Jamun & mango Smoothie

 Jamuns/ Indian black berry/black plum is easily available in summer & these berries are power packed with many health benefits,good for the skin & is liked by many for it's unique taste ,when in season you should have this humble jamun / black plum regularly ,i love to eat this fruits as it is or add in smoothies ..
Presenting jamun  mango smoothie which is a must try..

Serves : 3
Ingredients :

• 1 cup chilled hung curd.
• 1 cup chilled milkmaid.
• 200 gm jamun fruit.
• 200 gm ripe mango pieces.
• Few jamun slices, mango slices & pomegranate.

Method :

• In a bowl add water baking soda & vinegar &Soak the jamuns  for 1 hr.Then rinse it 2-3 times.
• Cut slices out of each berry till you are left with its seeds, discard the seeds.
• In a blender or mixer blend the curd & milkmaid for 1-2 min.
• Add the jamun,mango pieces & blend for a few seconds.
• Pour the smoothie in glasses & top it with sliced jamun, mango pieces& pomegranate.

• Serve chilled ....enjoy the yummy smoothie 👌😋

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How To Make A Perfect Biryani Rice

This method for cooking rice is only for biryani / pulao & i prefer making the absorption method if i am in a hurry i prefer to cook in my electric rice cooker .. For the biryani the rice is cooked 90% rest the rice is layered with mutton, chicken or veg & kept for dum in the oven to cook...for the beginners it might take 2 or 3 time to get it perfect that's how it was for me ...I share a important basic recipe you must know for the successes for a perfect fluffy biryani rice!!!!!  

Serves : 4
Ingredients :

1. 2 cups basmati rice.
2. 4 & 1/4 cup hot boiling water.
3. 1/2 a lime juice. 
4. 2 tsp salt
5. 4 cloves.
6. 2 ''  2 cinnamon.
7. 2 black cardamoms.
8. 4 green cardamoms.
9. 2 star anise.
10. 1 javitri / mace.
11. 1/4 cup ghee.
12. 2 Pandan leaves or tej patta.
13. 1 medium thinly sliced onion.

Method :

• Rinse the rice in running water gently till the water becomes clear then place the rice in colander to drain the water. Keep aside.
• Keep 4 & 1/4 water to boil.

• In a nonstick cooking pot add 5 to 14 number  ingredients & saute for 5 min.

• Add the drained rice & fry for 5 - 7 min on medium flame.  

• Now add the hot boiling water & salt & cook covered till the water is absorbed .

• That' it the fluffy biryani rice is ready  discard the whole garam masala, the Pandan leaves & lightly fluff it with a fork, layer the rice with chicken,mutton. or veg masala & place in the oven to make a perfect biryani 😋 Click  👇 for the biryani recipes or go to the categories. 

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Idli chili fry

There are many options to utilize with idli batter, check out my recipe idle dhokla sandwich & idli cupcake , Savory Unniappam .... Here i share a recipe with left over idli's that's  idli chili fry ... rarely  i have leftover idli's so i always make extra for a evening snack idli chili fry... Loved by kids!!!

Serves : 3
Ingredients:

• 250 gm idli.
• 3 green chilies finely minced.
• 4 cloves minced or grated garlic.
• Salt to taste.
•  few spring onion leaves finely chopped.
• Oil for deep frying.
• 1 tbsp oil.

For the sauce : 1 tbsp schezwan  sauce  1 tbsp chili tomato sauce 1 tsp soy sauce 1/4 tsp crushed  pepper corns mix all & keep aside.

• Cut the idli's into thick finger length pieces. 

• Deep fry the idli's to a golden brown color on medium flame & place it on kitchen tissue paper.

• Heat 1 tbsp oil in a pan add the minced green chilies, garlic & saute for 30 sec.

• Add the mixed sauce, salt  when it starts boiling..

• Add the fried idli pieces & mix well.

• Stir well till the idli pieces are coated well with the sauce,Sprinkle the chopped spring onion leaves & Serve hot with a cup of tea 😋

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• Idli Dhokla Sandwich/ Cup Cake Idli

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Baked Mango Yogurt

Baked yogurt ( Bhapa doi) a Bengali Dessert so cooling & refreshing to have in summer season..This dessert  is bomb 😋When my nephew told me about this dessert & send me the pic i checked the google, tried it without any flavor, I was bowled no wonder my nephew was crazy over this dessert  😃 easy to make with  minimum effort & the texture is same as ice cream.

These dessert can be baked in ramekins bowl for individual servings which is perfect...

If you like in one large cake shape bake it in a cake pan..I have baked in a oven the water bath method ...

Serves : 6 
Ingredients :

• 1 cup hung curd. 
• 1 cup condensed milk. 
• 1 cup thick cream milk.
•  2 tsp ripe mango puree, 
• 2 ripe mango slices for decorating.  
• 2 tsp melted jaggery (optional) for more sweetness.
•  6 ramekins bowl / oven safe bowl or a cake pan.

Method :

• Preheat the oven at 200 degree C.
• Take  a large bowl add the hung curd, the condensed milk & whisk with the electric hand  blender till creamy.
• Next add the thick cream milk,2 tsp mango puree & melted jaggery (optional) & blend till well combined.

 

• Grease the bowl pour the curd mixture into the ramekins bowl till the rim.
• In a baking dish big enough to add 6 ramekins ( I used 2 smaller dish as i didn't have bigger tray) place the filled bowl in the baking tray.  
• Pour hot water in the baking dish  till the filled ramekins are half immersed in the water ( This is water bath baking method) 
• Place the tray in the preheated oven & bake for 30-35 min or till the toothpick inserted comes out clean.   

• Take out the tray & let it cool... Once the curd is cool re frigate it for at least 2 hrs till well set.

Now you can slowly loosen the sides & put it upside down  in a separate  serving bowl & place thinly slice mango pieces round the edges..

• Try it once you get the taste you'll get addicted to this delicious dessert 😋😊 

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Spaghetti,Mushroom,Prawns in Fiery Sauce

This fiery noodles has a spicy kick to keep it interesting, healthy & delicious.. Spaghetti cooked in a fiery sauce with grilled prawns & mushrooms  inspired by Indochinese cooking show ..

  
Ingredients :

• 140 gm prawns.
• 100 gm mushrooms.
• 200 gm spaghetti.
• 5 garlic cloves.
• 100 gm /1 tomato.
•  2 tbsp kashmiri chili powder.
• 1 tsp soy sauce.
• 1/4 tsp turmeric powder.
• 1+1 tbsp olive oil or coconut oil.
• 1 tsp tomato sauce.
• 1+1 tsp red chilly powder.
• 1 tsp salt.
• Few spring onion leaves ( finely chopped)

Method:

• Remove the shells, de veined & clean the prawns.Keep aside.
• Remove the stalks & clean the  mushrooms.Keep aside.
• Grind 2 tbsp chilly powder, 1 tomato & garlic to a fine paste.

• Boil the spaghetti as per the instruction on the pack..I've used 200 gm of spaghetti cooked with 1 tsp salt,2 tsp olive oil when done drain & keep aside... Mix with 1 tsp oil so that it doesn't stick sprinkle a few dried basil powder or fresh finely chopped basil leaves.

• Marinate the prawns & mushrooms in 1/4 tsp turmeric powder,1/2 tsp salt, 1 tsp spicy  chili powder, 1/2 tsp soy sauce & 1 tsp olive oil for 1/2 an hr. 
• Grill them in a grill pan or in a microwave griller till brown spots appear on both sides. 

• Heat pan  1 tbsp olive oil add the ground paste .Saute them till the raw smell goes & oil oozes out.

• Add 1/2 cup water , 1/2 tsp soy sauce & 1/4 tsp salt when it boils.

• Add the prawns,mushrooms & let it simmer for 3 mins.

• Sprinkle with few spring onion leaves... This gravy you can be served with steamed rice or fried rice.

•  Spaghetti soaked up in this fiery sauce is much tastier 😋 Add the cooked spaghetti & mix well & let it simmer for 5 min.

• Pasta should be served hot immediately after cooking ....It's yummy!!!!😋 

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Parotta / Malabar Parotta

Crispy flaky parotta is the most interesting paratha to make & delicious to eat as well....It is amazing to see  the making of parotta in a street stall & they are more tasty as well...
  I remember we ( my family)in our school summer holidays had been to a temple festival (ullsavam) it was a crowd people coming from  different places to see the function & also varieties of food stalls, On one of those days i was enjoying a drama on stage sitting on a compound wall behind me was the parotta stall i just turned around & i was admiring the chef  making parotta in a stall he so easily flies the dough into the air to expand it instead of rolling it & with a twist with his  hand  rolling into spiral balls & the result is wow a crispy & flaky parotta & the best memory was that when i turned my head sideways i was surprised to see my dad  next to me  also enjoying the making of parotta 😁

 I tried to do the same way (No ...Not flying the dough into the air 😁 but rolling the dough & making spiral balls  & those days i had used dalda / vanaspati so when the parotta was cold it became stiff & was a disaster.. I tried many times making it with oil even though i was improving i was not satisfied..Then i had a guest from Kerala she told me to roll the dough  & pleat it like a you pleat saree & roll it....That's how i got to learn to make a parotta ...

Enjoy the crispy flaky parotta with any non-veg curries or veg korma..

Ingredients :

• 1 & 1/2 cup maida / all purpose flour.
• 1 tbsp sugar.
• 1/2 tsp salt.
• 1/4 tsp ajwain ( optional)
• 3/4 cup milk or more if required.
• Oil for the dough & to apply on parotta.

Method :

In a bowl add the maida, salt, sugar 2 tbsp oil &mix it well..Make a soft dough with milk & knead it for 10-15 min then cover it & let it rest for 2 hr... 

1. After 2 hr apply oil on your hand & knead it for another 5 to 10 min..Next make orange size ball & let it rest for 5 min...
2. Next roll the dough thin round shape to large size apply 2 tsp oil & grease it all over evenly..

1. Sprinkle all over with the flour..
2. Next start pleating them. 

1. Stretch the pleated dough as much as possible apply oil over it & sprinkle flour..
2. Now begin to roll them from both sides as you can see in the above image 👆

1. Next secure the end together  & press gently keep aside.. 
2. Repeat with other & keep aside for 5 min..

1. Now roll into a semi thick circle ( like a chapati ) &Fry the parottas on medium flame on a chapati tawa ..
2. Cook on both side applying oil till it's done & brown spots appears.. Slightly crush the parottas to form layers..

• Serve hot with your favorite curries... I enjoy the parotta's with non-veg curies...Click on to my chicken recipes or mutton recipes try it...😋👌