MANGO SHAKE LACED WITH CHOCOLATE...

RECIPE:    ( 4 servings )

INGR:

Mango cubes                                 2 cups
Cold milk                                        1 cup
Sugar                                               4 tbsp
Hersheys  chocolate syrup           1 tbsp  
7 to 8 ice-cubes

Method:

1. Put mango cubes, sugar and milk in a blender.
2. Blend well till it is smooth and frothy.
3. Take serving glasses, lace them with Hersheys choclate syrup.
4. Put in some ice cubes, pour the mango shake.
5. Top it with some more chocolate syrup.
6. Serve immediately.

APPLE JUICE...

RECIPE:     ( 6 servings )

INGR:

Apples                          2

Sugar                            as desired

Ice cubes/crushed ice           

Method:

1.  Peel the apples and deseed; cut them into cubes.
2.  Blend all the ingredients using little water (if required) till  smooth.
3.  Add some crushed ice in 2 glasses and pour the juice over    it.
4.  Serve immediately.

Note:

I do not strain as fibre and pulp is lost.

Moreover the tiny lumps come as a refreshing break while sipping.

MANGO PHIRNEE WITH TOFFEE TOPPING...

RECIPE:

INGR:   ( 4 Servings )

Whole milk                               4 cups ( 1 litre )
Basmati rice, soaked              1/2 cup
Condensed milk/ Rabari         1 cup
Mango puree                            2 ripe mangoes
Cardamom powder                 1/2 tsp
Sugar                                         3/4 cup
Pistachios
(soaked in water and sliced)   1 tbsp
Almonds 
(soaked and sliced)                  1 tbsp

Method:

1. Soak rice for about 2 hours - drain and grind it to a paste.
2. Heat a thick bottomed pan and pour the whole milk; bring it to boil.
3. Boil for about 15 minutes; add cardamom powder.
4. Add rice paste to the milk and stir.
5. Cook the milk and rice mixture for 10 to 15 minutes.
6. Now add  condensed milk and stir well.
7. Add mango puree to the phirni and keep stirring. 
8. Season it with sugar and let it cook until you get a thick and creamy consistency.
9. Check for sweet level and adjust as desired.
10. Transfer it to a serving bowl and chill for 3 to 4 hours.
11. Serve garnished with pistachios and almonds.
12. Place the toffe topping on top.
13. A slight tap with the back of a spoon will chip it into pieces.
14. Phirnee tastes better with these crunchy & nutty chips.

TOFFEE WITH NUTS:

Sugar                      1 cup

Water                      1 tbsp ( or till sugar immerses )

Nuts (sliced)           as desired

Butter                      1 tbsp

(for greasing)

Method:

1. Dissolve sugar and water in a saucepan on low heat and keep stirring.
2. See to it that all the sugar is dissolved ; add the nuts at this stage.
3. Cook until the mixture is a rich golden colour; don't let it burn.
4. Remove from heat and pour it evenly; thinly on a flat greased surfaced.
5. Rest it for 5-6 mts and when still warm, impress with a mould of desired shape.
6. On cooling, lift the thin tofee wafer carefully with a knife ( see to it that it does't break ) 
7. Use it as a lid or chip it into long strips, garnish it on top and serve.

KING FISH FRY WITH SPRING ONIONS..

RECIPE:
INGR:

King fish                 750 gms
Lemon juice           1 tbsp
Green chilies          8 pieces
Garlic                       6 - 8 pods
Curd                         3/4 cup
Coriander leaves    a big bunch
Turmeric pd             1/4 tsp
Pepper pd                 2 tsp
Rice flour/Corn flour 1 tbsp
Oil for shallow fry
Salt to taste

Method:

1. Clean, wash and drain all water from the fish fillets.
2. Rub in salt, turmeric and lemon juice on both sides and rest for 1/2 an hr.
3. Keep the plate or dish at a slight tilt to allow all water to escape.
4. Grind together green chillies, coriander, garlic into a fine paste with little water.
5. Take the curd in a mixing bowl, add rice flour, pepper pd and a little salt.
6. (Salt has already been added to the fish so keep it to a minimum.) 
7. Mix in the ground green paste and blend it well.
8. Marinate the fish pieces by dipping them in this marinade to cover all over.
9. Keep them for 10 mts.
10. Heat oil in a shallow pan and on medium flame fry the fish pieces on both sides.
11. When golden brown, remove and garnish with stir fried spring onions.
12. Serve hot with green chutney/ketchup and chips.

Stir fried spring onions:
Spring Onions           a bunch  
Butter                         1 tsp
Pepper pd                  1/2 tsp
Salt to taste

1. Wash, clean and chop off the bulbs; take only the green portion.
2. Dice them into 1/2 inch cubes; sprinkle some salt and pepper pd.
3. Saute them in butter on medium heat for 4 - 5 mts and remove.
4. Use it to garnish the fried fish just before serving.

Note: 

• Any seafood needs to be cured with some salt, turmeric and lemon juice/vinegar.
• This helps to remove all excess water from them and also the odor.
• Rice/Corn flour lends the desired crisp to the fish fry.

STUFFED CAPSICUM RANGOLI...

RECIPE:

INGR:

Capsicum                 3 ( one in each colour )
Sweet potato            150 gm
(boiled & mashed)
Corn kernels            100 gm
(boiled )
Paneer                       150 gm
(crumbled)
Pepper pd                  1 tsp
Cumin pd                   1 tsp
Chilli flakes                1 tsp
Garam masala            1 tsp
Ginger garlic paste    2 tsp
Coriander                    1 tbsp
(finely chopped)
Salt to taste
Oil for shallow fry

Method:

1. Wash the capsicums, remove the seeds and cut into segments as shown above.
2. In a mixing bowl put all the other ingredients and make into a stuffing.
3. Stuff each capsicum segment with this mixture and rest it for 10 mts.
4. (Can refrigerate and fry them before serving.) 
5. Heat a shallow pan and pour 3 tbsp of oil.
6. On heating, place the capsicums upside down and saute them on slow flame for 6 - 8 mts.
7. Turn them around and repeat the same; drizzle some oil around them if needed.
8. When a nice crispy golden brown covering is formed, remove them.
9. Serve them hot with chappati, pulao etc.

Note:

• A good friend of mine taught me to disintegrate the capsicum as they cook better this way.
• Also serving and partaking it becomes convenient.
• The sweetness in the sweet potato, corn kernels and paneer really lend a good taste.
• Ordinary potato can also be used for this, if desired. 

ROASTED YAM CUBES...

RECIPE:

INGR:

Yam                     400 gm
Onion                   2 big ones
Curry leaves       a sprig
Coriander            a few
Mustard seeds    1 tsp
Cumin                  1/2 tsp
Urad dal               1/2 tsp
Turmeric pd         1/4 tsp
Chilli flakes          1 tsp
Dry coconut pd    1 tbsp
(optional)
Oil                          4 tbsp 
Salt to taste

Method: 

1. Clean, peel and cut yam into 1/2 " cubes. Dice the onions and chop curry and coriander leaves.
2. Heat oil in a thick shallow pan and put in mustard & cumin.
3. On crackling add urad dal and curry leaves. Fry to golden; now put in onions and fry till pink.
4. Slide in the yam cubes and stir them well; toss and roast them on high flame for 5 mts.
5. When the cubes are nicely caramelised on all sides, lower the flame.
6. Add salt, turmeric, chilli flakes and saute them for 10 mts.
7. Roast them to  golden and garnish with coconut pd. 
8. Remove and serve hot sprinkled with fresh chopped coriander leaves.

Note:

• This dish is served with sambhar rice, curd rice, lemon rice etc.
• One can always try this out with other combinations like chappati, roti, puri etc.
• Oil makes the yam crispy and golden from outside & cooks it to a fluffy softness on the inside.

DADHIYANNAM...( CURD RICE... MOTHER'S WAY )

RECIPE:

INGR:

Cooked rice                    1 bowl ( 4 servings )
(preferably raw rice)
Sweet Curds                   2 cups (400 gm )
Cold Creamy milk           200 ml
Pomegranate seeds       1/4 cup
Raw mango finely cut    1/4 cup
Ginger                              1/4 "
Green chillies                  4 - 5
Curry leaves                    2 sprigs
Coriander leaves             2 sprigs
Cashew nuts                    6 - 8
Raisins                              1 tsp
Mustard                             2 tsp
Cumin                               1 tsp
Hing                                   1/2 tsp
Urad dal (split)                  2 tsp   
Salt to taste

Method:

1. Mash the cooked rice, while it is still hot, to a smooth consistency. Set it aside to cool.
2. Chop ginger, green chillies, coriander finely. Heat 1/2 tbsp oil in a pan for tempering.
3. Put in hing, mustard and cumin; on crackling add urad dal, ginger, green chillies, curry leaves.
4. Now put in cashew and raisins and stir. Remove and keep aside.
5. Take rice in a shallow dish, season with salt; add curd and milk and mix in well, avoiding lumps. 
6. Now mix in half of the tempering, raw mango, pomegranate , coriander and mix in thoroughly.
7. Serve  garnished with the remaining tempering and other embellishments. 
8. It is a wholesome meal by itself ; shallow fried tubers alongwith some pickle go well with it. 

Note:

1. The curd should be sweet and thick . Rice & milk should be cool.
2. Adding milk lends a silky & creamy texture ; also preserves the rice from turning sour.
3. Curd rice should be soft and loose as shown above.
4. Hing plays a major role in defining the taste. Be liberal with it.
5. Mother adds tiny bits of cucumber, fresh grapes alongwith raw mango and pomegranate.
6. At serving time she places slices of sweet ripe mangoes besides. It tastes divine !!