Aam Ka Panna

A very Refreshing  drink to beat away all your thirst on hot summer days...I remember my Mom used to n still makes a big bowl full of Panna for us ...tried making it for the first time..just the way Mom prepares it..

Aam ka Panna

Raw Mango - 1 cup(peeled & chopped)
Sugar - 3/4cup
Roasted Cumin - 1 tsp(powdered)
Rock Salt/Kala namak - 1/2tsp
Water - 1.cups
Fresh Mint leaves - a few

Method :-

Cook mangoes and water in a pressure cooker..2-3 whistles.
Once the pressure is released completely..open the cooker and add sugar,kala namak,jeera and mint leaves.
Cook till well combined.
Cool and blend to make a  puree .
Store this puree in glass bottles in Refrigerator .

Aam Puree

When desired to drink - take out 2 tbsp( per glass) and add cold water and stir well,strian and pour in glass.

Njoy and Beat the Heat.....!!!!

Mango Pulliserry

 A traditional Kerala dish prepared with Curd,coconut and Mangoes/Pineapple/Plantain...best side curry for rice.

Ripe Mango - 1 (chopped)

Curd - 1.5 cups

Grated Coconut - 1/2cup

Garlic - 3 cloves

Mustard seeds - 1/2tsp

Jeera - 1 tsp

Methi dana - 1/4tsp

Dry red chillies - 3

Curry leaves - a few

Haldi - 1/2 tsp

Red chilli Powder - 1 tsp

Sugar - 1 tsp

Salt

Oil - 1 tbsp

Method :-

 

1.In a pan add mango pieces,haldi,red chilli powder,sugar,salt .

2.Pour water ..just enough to cover the mangoes.And cook till mangoes are cooked and soft.

3.Grind coconut,jeera and garlic ..using little water to a fine paste.

4.Mix coconut paste to the cooked mangoes and mix.

5.Whisk curd.

 

 

6.Mix curd to the boiling mango-coconut mixture.Keep stirring and let it boil.

 

7.Preapre tadka using oil,mustard seeds,Methi dana,Dry red chillies and curry leaves..and pour over the prepared pulliserry..Njoy!!!!!

Note:- Similar way you can use Plantain or Pineapple instead of mangoes..

Mooli de Parathe/Raddish Paratha

The Paratha is an important part of a traditional Punjabi Indian breakfast.There are more than 20 versions of Stuffed Parathas..Apart from Aloo Paratha..my family fav is mooli stuffed parathas...

Mooli/Raddish - 2 (grated)
Onion(medium) - 1 (sliced)
Red Chilli Powder - 1 tsp
Haldi - 1/2tsp
Salt
Ginger - 1 small pc(grated)
Coriander leaves- 1 tbsp
Mustard seeds - 1/2tsp
Ajwain - a pinch
Oil - 1 tbsp
Ghee - for greasing the paratha
Ata dough - for paratha

Method:-

1. Heat oil in a pan,crackle mustard seeds n ajwain.
2. Saute ginger and onions till light brown.
3. Add haldi,salt,red chilli powder and mix well.
4. Add the grated mooli and mix well..cook till all the water in Mooli evaporats..and the mixture becomes almost dry(say 15 min)
5. Cool the mooli mixture and add the chopped coriander leaves.
6. Take dough and divide into 8 lemon sized  balls.
7. Roll two balls into puri size rounds and dust them.
8. Spoon in little mooli mix and sandwich it between two paratha rounds.
9. Roll it again carefully.
10. Heat a tawa and bake paratha using ghee on both the sides..similar way prepare all the parathas..

Njoy with Curd/Pickles/Homemade Butter(Makkhan)....

Vermicelli Lemon Bhaat

Yummy ,light snack...

Recipe Courtesy - Bambino Vermicelli Packet

Bambino Vermicelli - 3 cups
Water - 9 cups
Green chilli - 4
Curry Leaves - a few
Lemon - 3
Peanuts - a few
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1 tsp
Jeera - 1/2tsp
Hing - a pinch
Tumeric - 3/4 tsp
Salt
Oil - 2 tbsp + 1 tsp(separate)

Method :-

1. Boil water and add vermicelli,salt and a tsp of oil.Once cooked drain and run it under cold water and keep aside.
2. Heat oil(2tbsp) in a pan,splutter mustard seeds,jeera,hing,chana dal,urad dal,peanuts,curry leaves n green chillies.
3. Add little salt and tumeric..mix well.
4. Later add juice of 3 lemons and stir..now add the cooked vermicelli and combine well.

Serve HOT with a cup of Chai...Njoy!!!!

Choco Burfi

Easy home-made Choco Burfi....vry simple do try..

Wishing all my Family n Frnds a vry Happy,Healthy n Prosperous NEW YEAR 2013..God Bless u All !!!!!!!!!!

Khoya/Mawa -700gm
Sugar - 350gm
Cocoa Powder - 3tbsp
Crushed Cardamom - 1 tsp (optional)

Method :-

In a kadai/pan  put khoya,add sugar and cook on low-medium till khoya melts.Stir continously.Press to remove any lumps.
Remove a little batter and put in another pan and add cocoa powder.Mix well.
In a flat glass dish or greased tin,put plain khoya batter,let it set for 1/2 an hr on room temp.
Pour choco layer over the set plain batter..level it..and let it set in fridge.

Take out from fridge and cut into desired shape.

Note -

• If adding cardamom then add it to the plain batter.
• It will be good if u line ur tin with butter paper..easy to remove  the set burfi.

Njoy!!!