Thursday, August 17, 2017

AMRAKHAND POPSICLES / AMRAKHAND BARS / MANGO FLAVOURED FROZEN YOGURT POPSICLES


Amrakhand and Shrikhand are our family favourites. I always make them in large quantity when we entertain so that I can make some popsicles the next day from the left overs. These make a lovely summer treat specially for the kids.
I had posted the Amarkhand and Shrikhand recipes earlier in the blog. I am posting the procedure again to make it easier for you.


Ingredients:
 Hung curd ... 1 cup ( made from 2-3 cups of yogurt depending on its consistency )
Mango pulp ... 1/2 cup
 Icing sugar ....... 3-4 tbsps. (sugar also has to be adjusted as per your preference and also how sour the yogurt is )
Elaichi powder .. 1/4 tsp
Kesar / saffron ... a generous pinch soaked in a little warm milk.
Unsalted and sliced pistachio nuts .. 2-3 for garnishing.
Mango pieces ..... for garnishing.


Method:
 1. Hang the yogurt in a muslin cloth for minimum 8 hours or over night to make the hung curd.
2. Take the thick hung curd in a bowl and add the cardamom powder and saffron.
3. Whisk it and add sugar little by little while doing this.
4. Now add the mango pulp and whisk it until well blended.
5. Spoon it into the serving bowl and garnish with sliced pistachios and mango pieces.
6.  Refrigerate and serve chilled.

Now to make the Popsicles:
Take the popsicle moulds and spoon the amrakhand.
You may add some garnishings like crushed nuts, dry fruits or mango if you like. Freeze them. They will be ready in 2-3 hours.
If you don't have the popsicle moulds you can use the kulfi moulds or muffin moulds too. Insert the stick when it is half frozen. Place the moulds back into the freezer. 

Monday, August 14, 2017

TRICOLOURED DOSAS (Independence Day Special)


Here is a healthy breakfast menu for Independence day.. Make tri-coloured dosas by adding carrot and spinach for the saffron and green colour.

Ingredients:
 Urad dal .... 1 cup
 Rice ........... 3 cups
Methi seeds .... 1 tsp.
 Baking soda ... a pinch
 Salt ... to taste
 Oil.....as needed to fry dosas
Spinach ............ 2 cups
Carrots grated ... 1 cup


Method:
1. Soak dal and rice separately for at least 5-6 hours.Add methi seeds while soaking.
2. Grind them separately adding enough water to a smooth batter.
3.Mix them well, adding salt and leave to ferment preferably over night.
4. Chop the spinach and boil adding a little salt and water.
5. Allow it to cool and blend it to a smooth and thick paste.
6. In a pan saute the grated carrots lightly with 1 tsp of oil and little salt. Grind it to a smooth paste.
7. Now take a little portion of the fermented batter as needed in two bowls.
8. Add blended spinach puree in one bowl and carrot paste in the other.
9. Use plain batter for making white dosas.
10. Pour a ladleful of batter on the tawa and spread it with the back of the ladle.
11. Spoon a little ghee to make dosa. Repeat with the other coloured batter.
12. Serve with chutney / sambar.

See Coconut Chutney recipe - HERE
See Groundnut Chutney recipe .... HERE
See Sambar recipe ................. HERE
See Potato Masala recipe ....... HERE

Saturday, August 12, 2017

MANGO PURIS / AAM KI POORI


Try out these delicious puris made with mango pulp. They taste very good with aamras and kadhi. This simple meal surely is drool worthy and kids are going to love the mango flavoured puris.

Ingredients:
Wheat flour ...... 1 cup or as needed
Mango pulp ....... as much required for kneading the dough.
Sugar ...........  1 tsp (optional)
Salt ............ 1 pinch to balance the flavours.
Cardamom powder ... 1/8 tsp
Ghee .............. 1 tsp
Oil ........... to fry

Method:

1. Take flour in a bowl or a plate. Add the ghee, sugar, salt and cardamom powder and mix well.





2. Knead the dough using mango pulp. add a spoonful at a time until the dough is soft and smooth.






3. Roll out puris.






4. Heat oil in a pan and deep fry the puris.










Recipes of other preparations served in the thali...

Karela Fry ......... click HERE

Beans Sabzi ......... click HERE

Gujarati kadhi  ......click HERE

Mango Rasayana ... click HERE

Wednesday, August 9, 2017

OVERNIGHT OATS WITH FRUITS / HEALTHY BREAKFAST


Oats is a perfect and healthy option for breakfast. I usually make sweet and savoury oats porridge. Overnight oats is another lovely breakfast option. Just soak the oats with coconut milk or normal low fat milk.  Greek yogurt, honey and seasonal fruits and if you like you can also mix some flaxseeds, chia seeds, crushed walnuts etc etc..Serve chilled .You can also add some corn flakes just before eating for some crunchiness.



Ingredients:
Oats ... 1/4 cup
Greek yogurt .... 1/4 cup
Coconut milk .... 1/4 cup
Honey ................ 1 tbsp 
Chia seeds ......... 1 tbsp
Flaxseeds .......... 1 tsp
Mixed fruits .... as needed 
(I have used banana, mango, apple and pomegranate)


Method:
1. Soak the oats with whipped Greek yogurt, coconut milk and honey. Refrigerate overnight.
2. Soak chia seeds in water and refrigerate until use.
3. In the morning before serving peel and cut the fruits. 
4. Take glasses or mason jars for serving.
5. Layer the fruits, soaked chia seeds and soaked oats.Sprinkle the flaxseeds between each layer.
6. Serve chilled.
Note: If the soaked oats are thick you can add some milk or coconut milk to get the desired consistency. 


Monday, August 7, 2017

FAJETO / GUJARATI KADHI WITH RIPE MANGO


Fajeto is a traditional recipe from Gujarat. It is a kind of kadhi like preparation with mango pulp, yogurt, besan and some spices for flavouring.

Ingredients:
(To mix together)
Mango pulp .... 1/4 cup
Yogurt ............. 1 cup
Besan / gram flour ... 1 tbsp
Ginger paste ........... 1/2 tsp
Green chillies ........ 2 (crushed)
Turmeric powder .... 1/4 tsp
Jaggery (crushed)..... 1/2 tbsp
Salt ............................ to taste
Water ....................... 2 cups

To be powdered coarsely:
Cinnamon.... 1 inch piece
Cloves ........ 2-3

For tempering:
Mustard seeds .... 1/2 tsp
Cumin seeds ....... 1/2 tsp
Asafoetida ......... 1/8 tsp
Curry leaves ....... few
Dry red chillies ... 1-2
Oil ...................  1 tbsp


Method:

1. In a bowl mix take the yogurt, besan, mango pulp, ginger and green chilli paste.







2. Whisk them together adding 2 cups water.







3. Crush the cinnamon and cloves coarsely.







4. Heat oil in a pan and add the tempering ingredients.When they crackle, add the crushed cinnamon and cloves.







5. Now add the prepared curd, mango mixture and cook on a medium flame for a minute. When it starts to boil, simmer it for 5-6 minutes stirring from time to time until you get the desired consistency. Add water accordingly.





Adapted from Tarla Dalal's Recipe.

Thursday, August 3, 2017

AMRAKHAND / MANGO SHRIKHAND


Amarkhand is a variation of Shrikhand which is a traditional dessert from the states of Gujarat and Maharashtra. It is made from hung yogurt, powdered sugar and flavoured with saffron and powdered cardamoms and mango pulp.
To get a nice and thick consistency it is better to make hung curd and pulp at home as the store bought pulp is thinner. While making amrakhand, the addition of saffron and cardamom is optional. You can even add some dry fruits and fresh mango pieces if you like.


Ingredients:
 Hung curd ... 1 cup ( made from 2-3 cups of yogurt depending on its consistency )
Mango pulp ... 1/2 cup
 Icing sugar ....... 3-4 tbsps. (sugar also has to be adjusted as per your preference and also how sour the yogurt is )
Elaichi powder .. 1/4 tsp
Kesar / saffron ... a generous pinch soaked in a little warm milk.
Unsalted and sliced pistachio nuts .. 2-3 for garnishing.
Mango pieces ..... for garnishing.


Method:
 1. Hang the yogurt in a muslin cloth for minimum 8 hours or over night to make the hung curd.
2. Take the thick hung curd in a bowl and add the cardamom powder and saffron.
3. Whisk it and add sugar little by little while doing this.
4. Now add the mango pulp and whisk it until well blended.
5. Spoon it into the serving bowl and garnish with sliced pistachios and mango pieces.
6.  Refrigerate and serve chilled.

Tuesday, August 1, 2017

ALDER-PLANK GRILLED SALMON


Salmon grilled on Alder or Cedar planks has a delicious smoky flavour. Just season the fish slices with any choice of ingredients you like. This is a great way to enjoy the flavourful grilled fish. Remember to soak the plank in water for at least 2 hours before using it. Using planks is safer for outdoor grilling. Make sure you keep a spray water bottle ready in case the plank catches fire.


Ingredients:
Salmon fillets .... 2
Garlic paste ........ 2 tsps
Lemon juice ....... 1 tbsp
Garam masala .... 1 tsp
Black pepper or cayenne pepper...... 1/8 tsp
Butter or olive oil... 1 tbsp
Salt .............. to taste


Method:

1. Soak the alder plank in water for 2 hours. Meanwhile marinate the salmon with all the ingredients mentioned in the list and set aside.


2. Place the salmon on the soaked alder or cedar plank and grill it at 350 F for 15 to 20 minutes or until done. (The time may vary depending on the thickness of the fish slices.. Keep a check)





3. Serve immediately as it has the fresh smoky flavours.








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