MANGO LYCHEE DELIGHT

Here is a simple summer cooler. I love mangoes and I love lychees.. So I made something combining both my favourite ingredients.

Ingredients:
Mango ... 1 big ( 2 cups of pulp)
Lychees .. Fresh or canned
Gelatine .. 1 sachet (about one and half tbsps - plain without flavour)
Sugar ...... Optional ( add only if the mango is not sweet)

Method:
1. Peel the mango and make pulp out of it without adding water. We need 2 cups of pulp.
2. Heat 1/4 cup water and dissolve the gelatine and 2 tbsps sugar if needed Let it cool.

3. Cut 5-6 lychees into pieces and mix in the prepared mango pulp.
4. Stir in the gelatine and mix well.
5. Pour it into the serving dish. Garnish with a few lychees and let it set in the refrigerator.
This is a very simple dessert and takes very little effort and time.

Check out the video:

Pin for later

You may also like:

Pineapple Jelly

Tricolour Jelly

Jelly Hearts Dessert

METHI MACHI ( Keema Style)

This is a Sindhi fish preparation with methi leaves, coriander leaves and spices.Usually we make this curry with fish slices. Mom always made it like keema for us. She fried the fish first and prepared it after removing all the bones so that we could easily relish it. When you cook with the slices you don't have to fry them.. Select a fish that has a center bone.. makes it easier.

Ingredients:
Fish .. 4-5 slices
Onion ... 1 (chopped very finely)
Tomato .. 1
Methi leaves .. 1 cup
Coriander leaves .. 1 cup
Green chillies .. 2-3 (add more if you like it hot)
Garlic ....... 1 pod (peeled and crushed)
Ginger .... 1 tsp (grated)
Turmeric powder ... 1/2 tsp
Coriander powder ... 1 tsp
Cumin powder ....... 1 tsp
Garam masala ....... 1 tsp
Wheat flour ....... 1 tbsp ( will be used for thickening)
Salt ..... to taste
Oil

Method:
1. Clean the fish and marinate it with salt and 1/4 tsp of turmeric.
2. Fry the fish slices and remove the bones.Break it into small pieces.
3. In a pan take oil ( use the same oil left after frying the fish) add garlic and ginger. saute.
4. Now tip in the onion and stir fry until translucent. Add the tomato and green chillies.
5. When the tomato gets cooked add the methi and coriander leaves. Simmer for a minute.
6. Add the spice powder and stir well. Put the fish pieces into the masala.
7. Stir to mix and add the one spoon wheat flour diluted with water and simmer for a couple of minutes.

Note: The quantity of water depends on how you want to serve the fish. If you serve with rotis, keep it dry.
This goes very well with Fote Bhugi Khichni ( Sindhi Khichdi with cardamom and cumin tempering)
You ca have a little gravy if you serve with this.

Pin for later

You may also like:

Doi Maach (Bengali Fish Curry)

Sindhi Green Masala Fish

Meen Moilee (Kerala Fish Curry)

PINEAPPLE JELLY

Ingredients:

Pineapple .... 1
Pineapple jelly ... 1 pkt.
Cake .................. 7-8 slices ( you can use plain cake or fruit cake )
Sugar .......... 5-6 tbsps.

Method:
1. Peel and cut the pineapple into thin slices.

2. In a pan, mix the sugar with 2 cups of water and cook the pineapple slices for 10 - 12 minutes on low flame. This way you can preserve the pineapple slices and use them in the desserts, as raw pineapple gives a bitter taste if used directly. (You may use the canned one too )
3. Heat water and dissolve the jelly crystals in it as per the instructions on the packet.

4. Line a flat bottomed glass dish with the cake slices and pour half jelly on them and refrigerate to set.
5. Now pour the remaining jelly on it and garnish with the pineapple slices.
6. Refrigerate again to set.

Pin for later

You may also like:

Tricolour Jelly

Jelly Hearts Dessert

Mango Lychee Delight

GAJAR KA HALWA

Gajar ka Halwa, also known as Gajrela is a traditional Indian dessert made from carrots. It is one of the most preferred Indian dessert. This sweet is mostly made during winters when the red, juicy and tender carrots are available. Though we have many recipes using the short cut method and adding condensed milk I prefer to make it the traditional way by simmering it and stirring from time to time though it is time consuming. Adding mawa / khoya is optional. Some prefer it plain.You can make it according to your personal preference.

Ingredients:
Carrots ....... 1/2 Kg
Milk ............. 2 cups
Sugar ........... 1 cup
Ghee ............2 tbsp.
Cardamom Powder ... 1/2 tsp.
Almonds & Pistachios (for garnishing)

For Mawa:
Milk powder - 3 cups
Sugar - 1 cup
Ghee - 1 tbsp
Cardamom Powder - 1/4 th tsp
Lime Juice or Vinegar

Method: (to make mawa)
1. Mix 2 cups milk powder with 1 and 1/2 cups water and make paneer (cottage cheese) using vinegar or lime juice.
2. Drain and allow it to cool.
3. In a bowl, mix lightly :
1 cup milk powder, the prepared paneer, 1 cup sugar, ghee and cardamom powder.
4. Spread it in a flat dish and microwave it for 3-4 minutes.
(Mawa is ready)

Proceed to make the halwa:
5. Now take a thick bottomed vessel and put the milk and grated carrots.
 6. Cook until the milk is dry, stirring occasionally.
7. Add sugar, ghee and cardamom powder and stir it until the liquid is evaporated and the halwa starts leaving sides.
8. Now add the prepared mawa and mix well.
9.Garnish it with chopped almonds and pistachio nuts.

You may also use silver warq to garnish.

Pin for later

You may also like:

Papaya Halwa

Karele Ka Halwa

Green Peas Halwa

PHIRNI ( TRADITIONAL INDIAN RICE PUDDING )

When it comes to Traditional Indian desserts, nothing can beat Phirni.. A thick creamy milk pudding flavored with cardamoms and saffron. Soaked and ground Basmati rice is added to the milk and cooked on low flame stirring continuously until it thickens. I have used the Spanish Nitu Didi Saffron ( Nitu Chugani ) that I had won recently on Masala Minds. As we all know that Spanish saffron is the best in the world. A pinch of it gives the wonderful flavour and colour to the dish..while the phirni was cooking my house was filled with the sweet aroma of this amazing spice.

If any of you would like to buy the Nitu Didi Saffron please get in touch with her..  HERE  ...  or  ....  HERE 

Now on to the Recipe :

Ingredients:
Milk ...... 1 ltr. ( Full Cream )
Basmati rice ... 1/2 cup
Sugar .............. 1/2 cup
Cardamom powder .. 1/4 tsp
Saffron ................. 2 pinches ( one pinch for cooking, one for garnishing )
Unsalted pistachios .. 1 tbsp ( powdered coarsely )

Method:
1. Wash and soak the Basmati rice in half cup milk for few hours. Grind to a paste using milk.

2. Bring the milk to a boil and add the ground rice. Continue stirring to avoid the lumps. Add the cardamom powder and a pinch of saffron. Keep stirring until it is thicker.

3. Now stir in the sugar and continue to stir. At no time you should stop stirring and it is better to use a wooden or silicon spatula.

4. When the phirni gets the thick porridge consistency switch off the gas. But you still have to stir it until it is luke-warm to avoid a thick layer forming on top.

5. Phirni is usually served in clay containers. Wash the containers and soak them in water for a few hours before using. Fill the clay cups with phirni and garnish with saffron (soaked in a tbsp of milk ) and powdered pistachios and cardamom powder. Refrigerate and serve chilled.

Pin for later

You may also like:

Kheerni 

Sheer Khurma

Makhane ki  Kheer

SOYA KEEMA

Soya chunks or granules are very nutritious with a protein content equal to that of meat. Soya is easy to cook, easily available and can be substituted by vegetarians to prepare traditional meat dishes.

Ingredients:
Soya granules ... 1/2 cup
Onions ............ 1 big (chopped finely)
Tomato ............ 1 (chopped)
Green chillies .. 1-2 (chopped)
Ginger paste ... 1 tsp
Garlic paste .... 1 tsp
Coriander powder ... 1 tsp
Cumin powder ........ 1/2 tsp
Turmeric powder ... 1/4 tsp
Yogurt .................. 3-4 tbsp
Salt .................... to taste
Oil

Method:

1. Soak the soya granules for at least 1 hour.

2. In a pressure cooker, heat oil and saute the ginger garlic paste. Add the chopped onions and fry until light brown.

3. Now add the tomatoes, green chilies and the drained soya granules.

4. Saute until the water dries up. Add salt and dry spice powders and a little water and keep stirring. Continue to bhuno this way until you get a nice brown colour.

5. Beat the yogurt and mix into the keema. Add half or 3/4 cup water ( according to the consistency you require) and close the cooker. Cook for 3-4 whistles. If you are not using a pressure cooker, then add more water and simmer to cook until done.
6. Garnish and serve. For variation you can even add green peas.
Serve with rotis.

Pin for later

You may also like:

Soya Nuggets Curry with Coconut (Kerala Style)

Soya Palak 

Soya 65

SEYALA TEEVAN (Sindhi mutton with mint and yogurt)

This is another version of Sindhi mutton curry, slow cooked with yogurt, fresh mint, coriander leaves  and spices. Mutton is mixed with everything and left to simmer in its own juices until tender. Seyala teevan goes very well with dhodho (jowar ki roti) or fulkas.

Ingredients:
Mutton.....1/2 kg
Onions......3 chopped
Mint leaves......a handful
Coriander leaves .. handful
Tomatoes...... 2
Green chillies .. 1-2
Yogurt......2-3  tbsp
Garlic .... 1 tsp ( crushed)
Ginger .... 1 tsp (grated)
Turmeric Powder....1/2  tsp
Coriander Powder......1 tsp
Red Chilli Powder.......1/2  tsp
Salt to taste
Garam Masala powder.....1/2 tsp
Bay leaves ... 2-3
Cinnamon stick .. 1 piece
Oil.....2 - 3 tbsp

Method:
1. Heat 2 tbsp oil in a pan. Add the bay leaves and cinnamon stick.
2. Add the garlic ginger paste and saute.
3. Now add all the ingredients except garam masala and cook on high flame till the water of the mutton dries. Also, keep mixing the mutton from time to time.
4. Now, add enough water for the gravy as per your preference, garam masala, coriander leaves and cook on low flame till the mutton is cooked.
5. Serve with rice or chapatis.

Pin for later

You may also like:

Konkani Mutton Curry

Hari Mirch Ka Gosht

Sindhi Mutton Curry / Radhala Teevan