Mango Falooda

Special Sundae Diary dessert, Falooda is a mix of light Mango custard & Vermicelli. along with BASIL seeds which has a cooling effect....Thus this is very popular dessert dish eaten in Summers best accompanied with Icecreams

Make the most of summer Mangoes, Serve this Mango falloda with Alphonso Mango Icecream.Usually served in Long Glasses, which shows the layers of Falooda... topped up with Icecream of your choice I have served Mango Icecream

Ingredients:

Milk: 500 ml

Mango pulp: 2 cups

Cornflour: 2 sps

Or Maize starch: 2sps

Vermicelli(wheat): 1/2 cup

Basid seeds :1/2 cup

Sugar: 4-5 sps

For the Topping:

Alphonso Icecream

To prepare the Falooda which looks like this:

Method;

Boil Milk In a deep sause Pan, Remove 1/2 cup & cool it

Mix the custard powder or Maize starch in the above 1/2 cup milk

Once its dissolved fully add it slowly to the Boiling Milk & keep stirring

Add sugar according to your taste dont make it too sweet

Add Vermicelli & Basil seeds & cook stirring in between

Cook for 10 min till it thickens a bit....It must not be too thick

Add mango pulp & mix

Dont cook it for long only till vermicelli gets cook

Alternatively You can cook just the custard & add Cooked Vermicelli & Basil seeds

Seperately as a layer while serving

Let this Custard cool down completely & chill it in the fridge(Not the frezer)

Assembly:

Take a long Glass as Above....

Pour chilled Mango Custard 2 sps

Then layer it with Vermicelli & Basil seeds

Again serve the mango custard as next layer 

Followed by Vermicelli & Basil seeds

Top it up with Mango Icecream

Serve this Chilled Special Sundae & Enjoy

Prawns fry

Tiger prawns are delicious Sea food, Tastes great when fried

Prawns/ Shrimp are easy to cook & tastes Devine  Prawns are usually found in the ocean, in all countries and nearly all the cuisines of the world has lots of prawn’s recipes. There are two kind of prawns. Smaller ones and bigger ones which are called Tiger Prawns. Prawns are not only very tasty to eat but are very healthy to eat too


Prawns are a great source of high quality protein, and provide some of the most important vitamins and minerals that make up a healthy diet. They are surprisingly low in calories and are made up of extremely healthy cholesterol.  t makes them an ideal food for those who want to loose weight. Even though Prawns are high in Cholesterol but they are high in good cholesterol and bring down the bad cholesterol.A normal size prawn contains about 2 grams of Fat, 30 grams of proteins and about 125 mg of minerals. This ideal combination of fats and proteins make it very beneficial for the human health. Prawns are also very easy to cook and they don’t take much oil or spices to cook them.

Prawns fry/ kebab... Recipe of Mouthwatering spicy prawns kabab fry:

Ingredients:

Prawns: 10

Lemon juice: 1/2

Redchili powder: 2sps

Cornflour: 2 sps

Oil for frying

Method: 

Devine the prawns after removing shell, tail intact

Clean these several times in water

Marinate prawns with salt & lemon juice for 10min
Squeeze out then add Redchili powder & cornflour mix well till coats
Or else you can use Kabab powder
Tawa fry on hot griddle 2-3 min both sides, crispy prawns fry ready

Rava Dosa

Crispy Rava dosa, using thin watery batter

Have you ever wondered how Eateries serves you crispy Rava dosas each time....Well they definetly add Baking soda to make it crisp

We can make such crisp dosas even without adding any baking soda...Here is my tried(several times) & tested recipe for crispy Rava dosa

Rava dosa Ingredients

Bombay Rava : 1cup
Rice flour: 1/2 cup
Curd: 1/2 cup
Water : 2 & 1/2 cups
Onion chopped:1
Green chilies: 2-3
Coriender leaves
salt to taste

Method:

Add Rava & rice flour in a bowl, add curd 1/2 cup & water 2& 1/2 cups mix
Then chop Onion chilies & coriender leaves finely & add mix well
Add salt to taste
Heat a tawa spread oil 2 SP's
Then sprinkle batter like neerdosa with force 2 Laddle sprinkling forming dosa .....only 2 Karchi( Ladle) batter should be poured one left side one right side...
It will have pores don't fill the pores... Apply oil on top cook till brown
When the sides crisps turn it & cook till other side crispens
Serve hot with chutney immediately

Note: only 2 Karchi( Ladle) batter should be poured one left side one right side...& holes will appear...leave it don't fill up the holes

Wait till it crisps then only turn the dosa. Needs a bit patience serve immediately

If you don't have curd can make batter with just water 3 cups for above quantity

Before making next dosa mix the batter properly

Daal Tadka

Dal preparations can be eaten with rice, as well as Indian breads in North India. In India, it is eaten with rice and with a wheat flatbread called roti. The manner in which it is cooked and presented varies by region. In South India, dal is primarily used to make the dish called sambar. It is also used to make pappu that is mixed with rice.

Dal has an exceptional nutritional profile. It provides an excellent source of protein, particularly for those adopting vegetarian diets or diets which do not contain much meat. It is typically around 25% protein by weight, giving it a comparable protein content to meats. It is also high in carbohydrates whilst being virtually fat-free. It is also rich in the B vitamins thiamine and folic acid, as well as several minerals, notably iron and zinc.

Ingredients

Yellow lentil( Moong dal) 2 cups
Water: 4 cups
Tomatoes: 2
Sambhar powder: 1sp
Turmeric: 1/4 sp
Salt to taste

For tadka(tempering)
Oil: 2-3sps
Jeera(Cumin): 1sp
Red chilies: 2-3
Curry leaves: 4-5

Method:

In a cooker, pressure cook the washed Daal with 4 cups water
Let it cook for 2-3 whisels
Then once the cooker cools down, remove & keep aside
In a deep dish Add 2sps oil, add tomatoes chopped & fry
Then add slat & sambhar powder mix till tomatoes are mushy
Add the cooked daal, water little for pouring consistency
bring to a good boil, Remove in the serving dish

Lastly prepare the Tempering
In a small temering vessel add oil & heat
Add mustard leaves & let it splatter 
Add curry leaves, jeera( cumin) & Redchilies
Pour over the Prepared daal...

Daal Tadka ready, I have served it with Rice & Grilled Chicken

Mushroom Rice

Mushroom Rice is a one pot meal, spicy like a biryani

Vegeterian dish special Mushroom rice is easy to make I have combined Vegies like Baby corn & double beans which goes well with the Mushrooms, adding Capsicum & carrot to make it colourful

Ingredients:
Button Mushroom: 100 grms
Oil 3sps
Cinamin 1 inch
Cloves:  5
Bayleaf: 2
Carrot:  2
Capsicum :1
Onion :2
Tomato :2

Babycorn : 8 
Double beans: 1 cup
Pudina leaves: 1/2cup
Greenchilies : 2
Garam masala powder : 2sp
or Biryani masala: 2sps
Gingarlic paste : 2sp
Rice (soaked for 10 min ): 2cups

Recipe:

• Clean the mushrooms thoroughly
• Chop it & chop rest Ingredints as shown below

• In a Cooker Heat Oil add cinamin cloves, Bay leaf, then add Slit green chilies
• Add Onion slices & fry, add gingarlic paste saute
• Add all vegies one by one & fry then add chopped pudina fry, add tomatoes chopped & fry
• Add salt to taste, close lid to soften tomatoes for 2 min, then add garam masala powder
• And Finally add Rice add water 4 cups (1:2 ratio for rice)
• Close & cook 2 vissels

Serve with Curd(Yogurt)

Instant Bread dosa

Easy Instant Bread Dosa for breakfast or snacks this is Ideal for both

If you see its just like regular dosa, no one will ever know its made with bread

I have used Brown Bread to make it more healthier....Enjoy this Bread dosa

Ingredients

·     Bread slices 10

·     Bombay rava 1/2 cup

·     Yogurt 2 tbsps

·     Rice flour 1 tbsp

·     Grated ginger 1 tsp
Green chillies 4

·     Oil for frying and

·     Salt to taste.

Method: 

Trim sides of bread slices. Sprinkle water on bread slices and squeeze it.

Grind bread slices and salt in to smooth paste in a mixy.

Add rava, yogurt, rice flour, ginger,green chillies,

Add some water to dilute the batter.

Then make dosas. Roast dosas on both sides.

Serve with green chutney or sambar.

Chow chow Bhath

South Indian Breakfast specials In Karnataka, Upma is served with  popular sweet dish  Kesari bhath, both in equal quantity in one plate which is very popularly called as the "Chow Chow Bath


Upma  or Uppittu is a common South Indian breakfast dish, cooked as a thick porridge from dry roasted semolina or coarse rice flour. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences.

Upma is usually made with Semolina

Ingredients
Semolina (Rava) (1 cup)
Cooking oil (3-4 tbsp)
Mustard seeds (1/2 tsp)
Ginger root (1/2 tsp, grated)
Green chillies (3-5 med, chopped)
Chopped onions (1 med, chopped)
Chopped Tomato: 1
Ghee: 2sps
Salt to taste
Vegetables of choice: Peas, carrots, tomatoes, capsicum, etc.
Grated coconut (3-4 tbsp, optional)
Lemon juice (2 tsp, optional)

Method of preparation

Dry-roast Semolina (rava) until it just begins to turn brown, then keep aside.
In a large saucepan/wok, heat the cooking oil.
Add mustard seeds and wait for them to sputter. 
Then add ginger, green chillies and chopped onions and fry until onions caramelise.
Add tomato fry then add Roasted semolina
Add vegetables, salt and 2 cups of boiling watermix quickly to avoid lumps forming
And cook turning down the heat, lastly add Ghee
The upma is done when all the water is absorbed by the rava.

Garnish with grated coconut, chopped cilantro leaves and lemon juice. Serve with Mixture on top




Kesari bhath is an Indian dessert that is popular throughout the country.

The word kesari refers to the spice saffron which is used, resulting in its saffron-orange-yellow-colored tinge.Though it is a sweet dish, in Karnataka, it is prepared not only as a sweet dish but also for normal breakfasts

In North India it is served as a sweet dish called Sheera Suji/Sooji Halwa. 

Ingredients
Rawa (Semolina): 1cup
Ghee: 3-4sp
Sugar: 3/4th cup
Milk: 1cup
Water: 2 cups
Saffron strands:3-4
Cashew nuts & raisins

Method
Mix milk & water & keep on low heat
Side by side heat a deep pan
Add ghee then add cloves
Add Rawa & fry on low heat till roast
It should just start to change colour
Then add the heated Milk water mix
It should be hot mix
Cook for 2-3 min then add sugar
Add soaked saffron mix
Cook till dry. Serve with nuts.

Soya chunks Biryani

Soya chunks is a defatted soy flour product, a by-product of extracting soyabean oil. It is often used as a meat extender. It is quick to cook, with protein content far greater than that which comes from meat

With Soya chuncks one can make vegeterian versions of traditionally meat-based dishes....Best for those who follow Vegetarianism

Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood and the flesh of any other animal) A vegan diet excludes all animal products including eggs, dairy, beeswax and honey

So cooking Soya chunks you can follow Vegetarianism without compromising on taste....

Soya chunks Biryani is a Spicy one pot meal with Vegies & soyachunks

Ingredients:
Soya chunks: 100 grms
Oil 3sps
Cinamin 1 inch
Cloves:  5
Bayleaf: 2
Carrot:  2
Capsicum :1
Onion :2
Tomato :2
Capsicum: 1
Carrot: 1
Sweet corn kernals: 1/2 cup
Pudina leaves: 1/2cup
Greenchilies : 2
Garam masala powder : 2sp
Gingarlic paste : 2sp
Rice (soaked for 10 min ): 2cups

Recipe:

• Soak soya granules in hot water for 5-10 min
• Squeeze out & wash in cold water 2-3 times changing water
• Squeeze everytime you wash it, so that its smell will be minimal

• In a Cooker Heat Oil add cinamin cloves, Bay leaf, then add Slit green chilies
• Add Onion slices & fry, add gingarlic paste saute
• Add all vegies one by one & fry then add chopped pudina fry, add tomatoes chopped & fry
• Add salt to taste, close lid to soften tomatoes for 2 min, then add garam masala powder
• Then add the soya chunks & fry
• And Finally add Rice add water 4 cups (1:2 ratio for rice)
• Close & cook 2 vissels

Serve with Cucumber Raita 

Chicken Kurma

Chicken Kurma is a coconut based garvy Best served with Roti/ Chapati

Creamy gravy spiced with Green chilies, flavour of coriender goes well with this coconut gravy

Ingredients:

Chicken: 500 grms

To grind
Onion: 1 
Cinamon: 1 inch
Cloves: 4
Pepper corns: 1sp
Garlic: 10cloves
Ginger: 1 inch
Green chilies: 5-6
Coriender leaves: 1/2 cup
Coconut grated: 1/2 cup

To temper:
Oil: 4 sps
Onion: 1 big
Tomatoes: 2
Coriender powder: 2sps
Turmeric: 1/4 sp
Garam masala: 1/2 sp

For this Chicken kurma Gravy follow this simple recipe

Method of cooking

Grind all the Ingredients under to grind with 1cup water to a smooth paste & keep aside
In a Deep pan(kadai) Heat Oil & add Onion chopped fry
Then once Onion changes colour add Tomatoes chopped
Fry the tomatoes till mushy then add Turmeric powder mix
Add the Chicken pieces & coat it well & let it cook with lid
Then after 5 min add the ground Masala paste & mix
Add coriender powder, garam masla & salt to taste cook with lid
Cook till the chicken pieces are cooked then adjust consistency (add water 1 cup if very dry)

Chicken Kurma is ready 

Serve This chicken kurma with Chapati/ Roti

Laccha Paratha

Laccha paratha is one of the Indian Breads, Unlike Roti or Parathas(Flat breads)This is a Layered paratha flakey Laccha paratha, made with Whole wheat flour which is a healthier option and gives you the required Carbs

To make this Laccha Paratha all you need:

Wheat flour: 2 cups
Salt to taste
Water: 1 cup
Oil: 2-3 sps

For assembly
Ghee(Clarified butter): 4sps
Wheat flour for dusting
Oil: 4sps for frying


Follow these simple Steps for layered Paratha

• First mix Wheatflour salt Water & Oil to make dough
• You can Even make this dough in Food processor
• Let this Dough rest for 10 min
• Then make small Balls & Roll out a chapati
• Apply 1sp Ghee & sprinkle Whealt flour
• Then Fold to form pleates(Ref image Below)
• Roll to form a circle (Ref image Below)
• With the help of Rolling pin press lightly
• So applying very less pressure Roll out paratha
• Repeat this process for the Rest of the dough

• 
• Heat the griddle(Tawa) place this Paratha
• Cook both sides applying Oil 2sps
• Once cooked Remove from Griddle
• You can just see the flaky layers

Enjoy this Laccha paratha with Palak paneer 

Palak Paneer Recipe click : Palak paneer