Mango Rasaayana

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Mango Rasayana

I tried out Maavina Hannu Rasaayana (Mango Rasaayana/ Aamras) from Ramya's - Mane Adige. Its was really nice, as i made this for the first time. Thank you Ramya for the wonderful Rasaayana recipe. We both loved it :) !!

So here it is..






Vandana Rajesh from Cooking up something nice as passed on to me Yummy Blog Award. Thank you Vandana for considering me.. Thanx a lot Dear:) !!

Mava Malpua

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MAVA KACHORI/ MAVA MALPUA

I was searching for rajasthani recipe luckly found this sweet recipe in Taradalal recipe site. I tried my level best to get the shape of Mava Malpua, hope all like it.

This is mava kachoris are famous in Jodhpur. Rich dry fruit and mava (khoya) stuffed crisp deep fried kachoris are coated in sugar syrup. These kachoris are a welcome treat at any time of the day. These sweet kachoris are often called "Gujjias" and are a "must have" for the Holi festival. Can store these for several days in an air-tight container.

I'm sending this to Padmaja's - Spicyanna for RCI - Rajasthan. Thank you making me try Rajasthani recipes. Enjoyed participating.

Updated : I'm also sending this Mava Malpua to Easy Craft's - Think spice - Think Caradamom. I came to know today, so just sending my entry. Easy Craft thank for the event.

I used half of the quantity, depends on the size and shape we make the dough. I made a small size malpuas. These are the measurement given in Tarladalal site. So,here it goes..


Cooking Time : 30 mins.
Preparation Time : 15 mins.
Makes 6 kachoris.



For dough

1 cup plain flour (maida)
2 tablespoons melted ghee
a pinch of salt
ghee or oil for deep frying


For Filling

1/2 cup (750 grams) khoya (mava), grated
5 to 6 almonds, sliced
5 to 6 pistachios, sliced
1/2 teaspoon cardamom (elaichi) powder
1 tablespoon sultanas (kismis)
1 tablespoon sugar
a few saffron strands


For Sugar Syrup

1 cup (200 grams) sugar
1/2 cup water
a few saffron strands


For Dough

1. Combine all the ingredients and knead into a firm dough using enough water. Knead well for approx. 5 to 7 minutes.
2. Allow the dough to rest under a damp muslin cloth for 10 to 15 minutes.
3. Divide the dough into 12 equal portions. Keep aside.


For Sugar Syrup

1. Dissolve the sugar in ½ cup of water and boil the syrup for 4 to 5 minutes.
2. Add the saffron and mix well.


Method

1. Mix up all the filling ingrediants.
2. Divide the dough,roll out each portion of the dough into round shape.
3. Place a portion of the filling in the centre and fload it.
4. Turn the edges of the kachori.(I used a knife to make the edges design).
5. Deep fry the kachoris in hot ghee/Oil over a slow flame till the kachoris turn golden brown in colour. These take a long time to fry as the crust is thick and needs to be cooked on the inside also.
6. Drain on absorbent paper and allow the kachoris to cool slightly.
7. Dip the kachoris in the hot syrup. Drain and keep aside.
8. Serve hot or cold.

Note:
You can even serve these kachoris without dipping them in sugar syrup also.

Here it goes..






Mava Malpua in sugar syrup...






This goes to Padmaja's..






And.. to Easy Crafts..

Rose Falooda

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Rose Falooda


I was just thinking and thinking what to do something special for Valentine Day.. !! As I had to participate in Pooja's event.I was blank!!.. thought of making something with Pink or red. But what ??,By chance came through this falooda..

Yes, Rose Falooda, and just started searching for the recipe. Here in Kansas its very cold and not in a possition to have some ice cream.. :( !! So i have just replaced ice cream with whipped cream. My invention turned out good... :)One more thing I was not able to find Rose syrup... :( So had to make it at home.. Next time shall post easy and simple way of making Rose syrup. So keep visiting my blog :D !!

So here is my Rose Falooda... For my Valentine... :) !! and sending this to Pooja's - Valentine's Day Celebration. Thank you Pooja for making this lovely event...

Enjoy the falooda.. on the Valentines Day !!


Ingredients

2 cup Whole milk
1 2 tbsp Chinese noodles ( or falooda sev)
1 1/2 tsp Rose syrup
1/2 tsp Basil/Takmaria seeds (falooda seeds)
2 tbsp Sugar
2 tsp Whipped cream
1/2 tsp Cardamom powder
scoop of vanilla ice cream/ Whipped cream
pista, Cherries for garnishing

Method

1. Soak the Takmaria Seeds in water for atleast 1/2 hour.
2. Boil the noodles/sev in water for about 10-15 minute.
3. Drain the water from the noodles and basil seeds.
4. Boil the milk, add sugar, rose syrup, cardamom powder.
5. Let the milk cool, refrigerate it for 10-15 min.
6. Now add 2 tsp whipped cream an mix it well with the milk mixture. Just to thicken the milk. Later add boiled sev and takmaria.
7. Drop few drops of rose syrup on the base of the glass and then gently pour the falooda, without disrurbing the base syrup.(just serving suggestion, to make Falooda look attractive :)!! )
8. Top it off with a scoop of ice cream or Whipped cream, and Pista, cherries.


Here is Rose Falooda...





Which goes to..






One more view of Rose Falooda.. ready to party !!

Mango Mousse

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Mango Mousse


This recipe of mango mousse, got it from one of my friend. Befor I try it I searched a lot for a gelatin free mango mousse. How to use agar agar an all ? Atlast found out some how, too much of research.. :). I used a little less agar agar i guess so it was not that jelly and hard, But I have given proper proportion here for my friends.

Actually when I made, used only 1/4 cup of agar agar and it came out very soft. It dint harden up at all, i was very sad :(. But dint give it up 'Try try till u succeed', so next day again added 2-3 tbsp, that was fine. But double work, and had to repair to put it on my blog ;)..So had to find out the proportion of agar agar to be used. This 1/2 cup is fine i guess. Four table spoon is equal to 1/4 cup, can use 8 to 10 table spoon of agar agar to be sure to get the nice texture of mango mousse :).. Better than my.....

So here is the recipe, its very nice and tasty.. yummy..!! Enjoy


Ingredients

11/2 cup Mango puree
1 cup Milk
1/2 cup Sugar
1+1/2 cup Water
8 oz Philadelphia cheese
1/2 cup Agar agar
1/2 tsp Mango essence

Method

1. Soak agar agar in half a cup of water of atleast half an hour.
2. Heat up 1 cup of water in a thick base pan.
3. Now add the soaked agar agar. Keep it stiring till the agar agar get dissolved in it. Keep the gas in the low flame.
4. When agar agar is dissloved add milk, sugar and mango puree.
5. Grate the cheese in the meanwhile, add cheese to the above mixer spoon by spoon. So that cheese get mixed up well.
6. Last add the mango essence and switch off the gas.
7. Let it cool. Pour the mixer to a blender an blend it 2-3 round. Just to make sure all ingrediants are properly mixed.
8. Then pour it to mould of ur wish and refrigerate it for atleast 5 to 6 hours.
9. Can also add some tutty fruity to look mango mousse color full.

Pineapple Halwa

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PINEAPPLE HALWA

As i was searching for a recipe with pineapple. Some thing new so that i can add to my blog.. At last found this recipe.

Delectable flavour of pineapple along with milk an mava gives an rich taste to this recipe. This is very easy and simple and tasty too. This recipe is picked from Tarladala. I made a slight change in this recipe by adding cardamom powder and the quantity of sugar given by Tarladalal.

Enjoy...


Ingredients

1¼ cups thickly grated pineapple
¼ cup grated mava (khoya)
½ cup milk
4 tbsp sugar
1 tsp ghee
A few strands of saffron (kesar), dissolved in 1 tbsp milk
1/2 tsp Cardamom powder

Method

1. Heat the ghee in a non-stick pan, add the pineapple and sugar and cook for 8 to 10 minutes on a slow flame stirring continuously.
2. Add the mava and milk and mix gently.
3. Simmer for 4 to 5 minutes till the milk gets evaporated and the mixture thickens.
4. Add the saffron mixture and mix gently and remove from the flame. Add cardamom powder.
5. Serve hot or chilled.

Preparation Time : 15 mins.
Cooking Time : 15 mins.
Serves 4.


CLoser veiw of Pineapple Halwa..





Enjoy this dessert for any ocassion..

Pumpkin Halwa

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Pumpkin Halwa

This dessert recipe is picked from Mahanandi's Blog .With a slight change in the recipe. Actually it was Pumpkin Burfi, I made it halwa. Hope u enjoy this recipe.

I made this Pumpkin Halwa on the ocassion of Deepavali. It came out good. So here is the recipe below....


Ingredients

2 cup grated Yellow Pumpkin
8-10 Almonds
2 cup whole Milk
1 cup Sugar
1 tbsp Ghee
1 tsp Rose water
1 tsp cardamom powder


Almond powder

Soak half-cup almonds in warm water for about 2 hours. Remove the skins and make a smooth powder in a food processor.


Milk-Sugar syrup

Meanwhile to prepare milk-sugar syrup take 2 cups of whole milk and 1 cups of sugar in a big, thick-bottomed vessel. Cook the mixture until is gets thick and is reduced to about half of the original quantity. Takes about 30 to 35 minutes.

Method

1. In a big wide bottomed vessel, heat about 1 tbsp of ghee on medium heat.
2. Add the grated pumpkin to the melted ghee.Gently mix and cook the pumpkin. Cook for about 20 minutes, stirring in between, until the raw smell of pumpkin disappears and color changes from yellow to orange-yellow.
3. Add the almond powder and milk-sugar syrup. Now cook for about 5-7 min.
4. Add cardamom powder and rose water , mix , take away from the heat.
5. Halwa is ready to be Served. Can be served hot or cold.

Mango Coconut Burfi

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Mango Coconut Burfi

Mango coconut burfi is similar to coconut burfi just add mango pulp just for a change. And see the difference in taste. It taste's slightly Tangy and sweet just like Mangoes but with coconut.



Ingredients

1 cup Mango pulp
11/4 cup coconut powder
½ cup condensed milk
1/4 cup sugar(optional)
Ghee 3 tsp
1 tsp cardamom powder

Method

1. Heat 1 tablespoon ghee and add coconut powder. Fry it for 1-2 minutes till you get the nice coconut smell. Don't brown the coconut powder. This frying is just to take out the rawness of coconut if any. Keep this aside to cool it.
2. In the same non-stick pan,add 1 cup canned sweetened Mango pulp and 2 tsp Ghee,stir until you see the ghee on top and the sauce thickens. For about 10-15 minutes.
3.Now Add the fried coconut powder,Condensed milk,sugar,cardamom powder and mix well. Keep stirring until they form a lump.
4. Add to a greased plate,pat lightly to flatten.
5. Keep it in the freezer for around one hour. Later cut them to the desired shape

Note:
1.I used coconut powder that you get easily in any Indian grocery store.
2.Mango pulp can be kesar or alfonso.
3.Sugar is optional, if you feel condensed milk and mango pulp will make the sweetness needed can skip sugar.