1 (2)

Mango Ice Cream

Mango Kulfi

Mango Jam

Mango Pancake

Mango Pudding

Mango Sorbet

5 (1)

Mango Sticky Rice

Mango Guacamole

rec Mango Srikhand copy

Mango Srikhand

Aam Panna

Aam Papad (2)

Aam Papad

rec Mango Salad copy

Mango Salad

Mango Lassi 11zon

Mango Lassi

3 (1)

Mango Salsa

1 (3)

Mango Cake

2 (2)

Mango Chutney

1 (4)

Mango Chia Pudding

2 (1)

Mango Margarita

4 (1)

Mango Smoothie

3 (2)

Mango Milkshake

ANNAKOOT BHOG

Cut all the vegetables and keep them aside

Add cumin seeds and hing, add ginger and chilies and cook for some time, Add potato, raw banana, and lady fingers and fry.

Add cauliflower, and beans and cook for some time.

When veggies are 75% cooked, add chopped tomatoes, mix well and cook covered.

Add garam masala, and mango powder when the veggies are almost done.

Switch off the heat and garnish with coriander leaves!

 Annakoot Bhog

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Cut them into 4 in the center. Do not cut the crown part.

To prepare the masala for brinjal, take a bowl.

Add turmeric powder, chilli powder, coriander powder, salt, tamarind puree and little water. Mix all the masala together.

Add oil to a shallow pan and shallow fry the brinjals. Make sure it gets cooked on all sides.

Add mustard seeds, fenugreek seeds, cumin seeds, asafetida powder, curry leaves, shallots (whole & sliced),  garlic, tomato, grated tomato, turmeric powder, chilli powder, coriander powder and salt. Sauté well.

Add thick tamarind puree and little water.

Once the curry (kulambu) starts boiling, add the brinjals.

Close the lid and let it cook for 10 minutes. Keep the flame on medium-low.

Add the powdered jaggery to balance the spiciness.

Chettinad Ennai Kathirikai (Brinjal Curry)

Undhiyu copy

Sauté all the vegetables and keep them aside

To prepare Muthiya, mix all the ingredients mentioned for muthiya in a bowl.

Prepare small balls from the mixture and fry.

Mix all the ingredients to prepare the masala

Heat oil in a pan and add hing and jeera.

Add the masala mixture and cook for a few minutes

Finally, add all the vegetables and muthiya balls

Cook the mixture well till the preparation looks light brown in color

Undhiyu	

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Heat the oven to 220 degrees Celsius (425 degrees Fahrenheit).

Wash the potatoes well and then slice them into two pieces each (for baby potatoes) or dice them into 1/2-inch cubes.

Stir the potatoes, olive oil, garlic powder, kosher salt, and several fresh ground black pepper grinds together in a large bowl.

Using parchment paper, line a baking sheet. Lay down the potatoes in an even layer on the cut sheet and ensure they are side down. Roast them for around 30 to 35 minutes without mixing until browned. (To step up these potatoes, remove them from the oven at 15 minutes and mix with ½ cup shredded Parmesan cheese).

After that, you may remove the potatoes from the oven and add some fresh thyme to them. Grate the garlic and add another dash of olive oil to the pan for a stronger garlic flavour. Use a spoon to gently stir it all together (separating any grated garlic that clumps together). To add a tangy flavour, you may also spritz with lemon slices.

Classic Oven Roasted Potatoes 

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After cleaning, slice the mushrooms. Chop the fresh oregano and thyme..

Olive oil should be heated to a medium-high temperature in a skillet or sauté pan. For two minutes, stirring, add the mushrooms (the mushrooms will start to release their liquid at this point).

When most of the moisture has drained and the mushrooms are tender, add the herbs, kosher salt, and pepper. Cook for 4 to 5 minutes, stirring periodically. (Use taste to gauge completion).

After turning off the heat, whisk in the lemon juice. If more salt is needed, taste and apply as needed.

Sautéed Mushrooms with Thyme 

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Cream Of Broccoli Soup

Methi Matri

On a platter, add one cup of maida, add 2 spoons of ghee, mix it till its like crumbs, add one more spoon of ghee and mix well!.

Add carom seeds, salt, and chopped methi leaves, and mix well.

Add water and make a dough, dough for mathi shall be a little hard!

Take half of the dough, roll it into a sheet, and cut it into small coin shapes.

In a Kadai, with hot oil, add the coin-shaped mathri and fry!

Your Methri Mathri is ready to serve with tea for Diwali party snacks!

Once they cool, Keep them in an airtight container, they stay good for up to a week

Methi Mathri 

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Using a colander, rinse 200 grams of kovakkai very well in running water. Drain all the water.

Then chop the kovakkai into 0.5 cm slices. The recipe needs 1.5 cups of sliced kovakkai or ivy gourds.

On a Kadai or thick-bottomed pan, heat 2 teaspoons of oil. Another excellent option is a cast-iron Kadai. Maintain a low flame. Cook on a low heat using a hefty small- to medium-sized Kadai or pan.

Add 1/2 teaspoon of mustard seeds and watch them start to pop.

Add 12 teaspoon of urad dal next. The urad dal is cooked till the lentils turn golden by frequent stirring.

A pinch of asafetida and 1 to 2 dried red chillies should be added. For 2 to 3 seconds, stir.

Add the sliced kovakkai. Thickly sliced kovakkai will take longer to cook than medium or thinly sliced kovakkai..

Mix the kovakkai slices well and season with salt as per taste.

Again, mix and sauté kovakkai for 4 to 5 minutes, stirring at intervals.

Add turmeric powder, coriander powder and Kashmiri red chilli powder. Note: Sambar powder can be added instead of coriander and red chilli powder. The quantity of spice powders used can be adjusted as per taste..

Mix the spice powders with the kovakkai slices.

Then add 5 to 6 small to medium-sized curry leaves and mix again.

Sauté the kovakkai on a low flame until the edges of the slices start to look crisp, taking about 4 to 5 minutes. Until then, keep stirring.

Now add 1 tablespoon gram flour (besan). Alternatively, 1 tablespoon of rice flour can be added instead of besan. Mix the besan very well.

Keep sautéing for a few more minutes (about 5 to 6 minutes on a low flame). Keep often stirring, even while cooking kovakkai slices.

The besan will also get cooked and give a crisp texture in kovakkai poriyal.

Serve as a side dish with a south Indian main course or curd-rice. Garnish with coriander leaves and drizzle a bit of lemon juice on top of it while serving.

Kovakkai Poriyal 

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Take 1 tablespoon black peppers and 1 teaspoon fennel seeds in a mortar and pestle. You can also use an electric grinder. Grind to a coarse powder. Keep aside.

Heat 2 tablespoons coconut oil in a pan. Add ½ teaspoon mustard seeds and let it crackle.

After the mustard seeds crackle, then add 1 cup thinly sliced onions.

Add ½ teaspoon ginger-garlic paste and cook.

Add the sliced mushrooms. Continue to sauté till all the water has evaporated.

Add 1 green chili, sliced or chopped and 2 teaspoons chopped curry leaves. Mix well.

Add the coarsely powdered black pepper and fennel seeds.

Add ½ teaspoon coriander powder, ½ teaspoon cumin powder and a pinch of turmeric powder.

Mix all the spices very well with the mushroom and capsicum mixture.

Serve mushroom pepper fry hot with chapatis or Rotis.

Mushroom Pepper Fry

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First, take whole wheat flour, salt and oil in a mixing bowl or pan. Mix very well.

Begin to knead. Add more water if required while kneading..

I added an overall ⅔ cup of water. Depending on flour quality, you can add less or more water..

Knead the dough until soft and smooth. Cover with a lid and keep the dough aside for 30 minutes..

Rinse, peel and grate the beetroot. You should be able to obtain about 2 cups of tightly packed beetroots.

Heat a pan and add 1 teaspoon of oil. Then add the grated beetroot.

Sauté the beetroot on low heat for 5 to 6 minutes until there is no moisture. They will be partially cooked and also appear dry.

Now add the following seasonings: finely chopped green chillies, dry mango powder or dry pomegranate powder, garam masala powder, and salt.

Mix well. Switch the heat off and keep the beetroot mixture aside. Make sure that there is no water in the filling. Otherwise, the paratha will likely become soggy while rolling and roasting.

Squeeze medium sized balls from the dough. Roll them and keep them covered.

Take a dough ball. Flatten it slightly. Sprinkle with a little bit of whole wheat flour.

Flatten to a circle of about 5 to 6 inches in diameter..

Put 2-3 tablespoons of the beetroot stuffing on the rolled dough..

Then, bring them together and press them at the centre.

Flatten the edges by pressing with your fingers and add some flour to the stuffed dough. Alternatively, you may roll two small rounds and place the beetroot between the dough circles.

Gently flatten to a paratha of about 7 to 8 inches in diameter. Sprinkle flour as per requirement.

Heat a Tawa or skillet and let it become hot. Place the paratha on the hot skillet.

Begin to roast the paratha on medium to high heat. Do not roast the paratha on a low flame as then they will become hard or dense and won't taste as good.

Flip with a spatula when partially cooked on one side (about ¼th).

Spread some oil or ghee on top and flip again.

Spread oil or ghee on the sides. The paratha will start puffing up while cooking if it has been stuffed and rolled well. Keep flipping.

Press the paratha edges with a spatula to ensure that they are also roasted well.

Flip once more and roast till the paratha is evenly cooked and has golden blisters on top.

Serve the beetroot parathas, either hot or warm, for breakfast or lunch with a sweet mango pickle. It can also be served with butter or curd or just eaten plain with a cup of tea.

Beetroot Parantha

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First, peel the skin of the ridge gourd and dice it into 2-inch cubes and leave it aside.

Leave oil to heat oil in a pan and add mustard seeds, cumin seeds and fennel seeds.

Add the chopped onion and the green chilli when the mustard seeds start to pop. Let it fry for about 6 minutes or until the onion turns translucent.

Add ginger-garlic paste to this and fry for 1-2 minutes.

Add spices and then add chopped tomato and keep frying until it becomes mushy.

Add chopped ridge gourd/peechinga, salt and water and cook until the gravy thickens.

Turn the flame off and enjoy with rice or roti or any bread.

PEECHINGA CURRY- RIDGE GOURD CURRY 

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Over medium-low heat, add the butter and olive oil to a large saucepan. To equally mix the oil and butter, add the onions and thoroughly mix. For 20 minutes, cover the saucepan and let it simmer. Once the onions have softened, continue stirring every few minutes

Add half a teaspoon of salt and raise the heat to medium-high. Onions should be golden brown, tender, and roasted after 15 minutes of stirring and cooking. (During the cooking process, the bottom of the pan, where all the flavours are, will also begin to become brown).

Stir and cook with the garlic for one minute. Then, add flour and let it cook for about 4 minutes until it turns slightly brown. Deglaze the pan by adding wine, and then scrape up the browned bits stuck on the bottom of the pan. Add the thyme and then simmer the wine for 2 minutes until lessened by half.

Add vegetable stock powder, bouillon and bay leaf and let it boil. Set the flame to low and gently simmer, partially covered with a lid, for 30-40 minutes.

While the soup is simmering, prepare 1 loaf of cheesy garlic bread or individually portioned garlic bread.

Season the output with a little extra salt and pepper to taste and serve in bowls with a topping of 1 or 2 slices of cheesy toast.

FRENCH ONION SOUP 

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Add all the ingredients except oil & broccoli to a dish. Equal parts of all-purpose flour and corn starch should be added. However, you may use just corn starch if you don't have any flour.

Mix thoroughly after adding water. Make the batter with a medium thickness, or as thick as a bajji mix..

Broccoli florets should be added to the batter that has been made and well coated. Please refrain from dredging the broccoli florets in the batter. They become drenched.

Broccoli should be added to heated oil and deep-fried on a medium flame until crisp and golden brown.

Curry leaves and fried green chilies are used as garnish.

Broccoli 65 (Broccoli Fritters) 

Methi Aloo

Take the mustard oil in a stockpot, heat it, and put the potatoes in.

Stir-fry over medium heat till the potatoes look half cooked.

Use a scoop to take the potatoes from the oil and set them aside..

Increase the heat for a few seconds; add the fenugreek seeds and the whole red chillies.

Keep stirring for some time before adding the chopped fenugreek leaves.

Stir-fry till the leaves look slightly glossy; add the half-cooked potatoes, salt, chilli powder and coriander powder.

Cook uncovered till the leaves look well cooked. Serve hot.

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Mix carrots, mushrooms, onions, tomatoes, celery, garlic, and peppercorns in water for vegetable stock. Let the mixture boil for 15-20 minutes..

Use a sieve to remove the veggies in the stock and keep it aside for the soup..

Boil the vegetable stock till bubbles appear..

Add onions, salt, coriander leaves, black pepper and lemon juice.

Take a soup bowl and put the rest of the coriander leaves in it. Pour soup over and serve.

Lemon Coriander Soup

Strawberry Smoothie

Rinse and chop 200 grams of fresh strawberries & add them to a blender jar.

Pour ½ cup coconut milk/cow’s milk into the jar. At this stage, you can add sugar (if needed).

 Soak 1 tablespoon chana dal for 20 minutes.

Close the lid and blend till the texture is smooth and creamy.

If it’s too thick, you can add some more milk & blend again.

 Pour the Delicious Strawberry Smoothie into 2 glasses & garnish using fresh strawberry slices.

Chocolate- Strawberry 2 (1)

Chocolate-Strawberry Duo

Tandoori Veggies

In a big bowl, beat the curd well and add it to the mix of ingredients mentioned for marination.

Add all the veggies to this mix and make sure the marinate coats it all.

Cover the bowl & let the marination sit in the fridge for 1-2 hours.

In a pan, heat butter/oil and add the veggies. Cook them on medium heat till they turn brown.

You can pick each veggie with a fork and roast them on an open flame for tandoor effect.

Yummy Fruit Salad

In a large glass bowl, mix all the fruits.

Transfer them to a smaller bowl for dressing.

Add the orange juice, lemon juice, honey, and rock salt to the mix.

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