MANGO MOUSSE

MANGO MOUSSE

If you love mangoes then this easy, delicious and quick to make mango mousse recipe is for you and you will only need 3 ingredients to make this mouse recipe. An extremely popular and tasty mango based dessert recipe made with mango pulp, cream and choice of fruits topping. The recipe is extremely simple and can be made minimal ingredients available in most of the kitchens. It is typically made and served as dessert after lunch and dinner, but can be served at any time for all age groups. Mango mousse is a perfect after-meal dessert, also good as a snack. These creamy and delicious mango mousse desserts are light and airy in texture and not excessively sweet. The recipe is extremely simple, but the outcome would challenge any complicated desserts. As a matter of fact, it hardly takes a couple of minutes to assemble the ingredients and prepare it. The only time taking a step in this recipe is the refrigerator part or set of the mousse in a cold place. Typically it should be set within 1-2 hours, but depending upon the intensity of the fridge, it may take up to 3 hours maximum.

Ingredients:

For mango cream:
1 cup mango, cubed
1 cup whipping cream
1/4 cup condensed milk 

For garnishing:
1 mango, cubes
1/4 cup mango pulp

2 tbsp whipped cream 

Recipe:

1. Firstly, in a blender take 1 cup mango and blend to smooth paste. Keep aside.
2. In a large bowl take 1 cup whipping cream and 1/4 cup condensed milk.
3. Using a whisk, whisk this mix. on low speed.
4. Whisk until the cream turns stiff peaks.
5. Now add in prepared mango puree and mix gently.
6. Mix until everything is well combined. Keep aside.
7. In 2 cups, layer with 2 tbsp chopped mango.
8. Next layer it with prepared mango cream.
9. Further add a tbsp of mango pulp in centre and/or whipped cream.
10. Refrigerate for 30 minutes or until it sets well.

Once it is set, you can enjoy the creaminess and mouth-watering sweetness with your friends and family anytime.

Enjoy and keep showering your love.

RING SAMOSA

RING SAMOSA

A samosa is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, cheese. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samosa is a potato stuffed deep fried tea time snacks that is very popular not only in India but also across Asian countries and the middle east. Homemade samosa if made correctly are always the best. This Punjabi samosa recipe will give you one of the best samosa you can make at home. These fried samosa are flaky and crispy from outside with a tasty potato and peas stuffing.

Ring samosa is a samosa shaped like a ring prepared with potato filling. It is also very easy to prepare and tastes crispy and delicious. You can also add any other filling of your choice in this recipe.

Ingredients:

All Purpose Flour 2 cups

Carrom Seeds 1 tbsp

Salt 2 tsp

Oil 2 cups

2 potatoes 

1 chopped onion 

1 tsp red chilli powder

1 tsp cumin seeds

1/2 tsp Garam masala

2 tbsp coriander 

2 tsp peas

1/2 tsp asafoetida

1 tsp turmeric powder 

Recipe:

1. Make a dough of flour, carom seeds, salt,oil & water. Cover it & keep aside for 15 mins.
2. In hot oil add cumin seeds and asafoetida. Let the seeds roast a little.
3. Then add peas & chopped onion. Fry it for few mins.
4. Add boiled cubed potato, salt, Garam masala, turmeric powder & red chilli powder.
5. Mix it well. Cover it & let it cook.
6. Now sprinkle coriander and mix well.
7. Now roll out parantha from the dough & place the potato filling on the top of the parantha.
8. Fold the top portion & cut vertical lines below.
9. Roll into rings
10. Deep fry in hot oil till it golden brown & crisp.

Serve it with your favourite sauce.

Enjoy and keep showering your love

BREAD CAKE

BREAD CAKE

No bake Black Forest cake is rich, moist and creamy, yet it takes hardly minutes to prepare this yummy mouth watering cake recipe. the texture and flavour is very similar to the market Black Forest pastries but much easier and simpler compared to any traditional cake. 

Delicious bread cake which taste so yummy. This is so easy to make and taste fantastic. This needs just few ingredients which you already have on hand.

Ingredients:

For frosting:
2 cup whipping cream
1/2 cup icing sugar
1 tsp vanilla extract. 

For sugar syrup:
2 tbsp sugar
1/2 cup water

Other ingredients:
5 slices bread, white or brown
1 cup dark chocolate, grated

Recipe:

1. Firstly, trim off the sides of 5 slices of bread.
2. Place a slice of bread over turning table.
3. Brush with a tsp of sugar syrup.
4. Now spread a tbsp of frosting over it. Sprinkle some grated dark chocolate.
5. Place another bread slice and repeat sugar syrup, frosting and grated chocolate alternatively for 5 slices of bread.
6. Over the last bread slice cover with frosting uniformly on sides.
7. Stick the dark chocolate shavings over sides of cake.
8. Top with cherry making the cake look beautiful.
9. Refrigerate it for 30 minutes and enjoy bread cake recipe.

Enjoy and keep showering your love.

MANGO MOJITO

MANGO MOJITO

Dreaming about what to sip this summer? Shake up some cool, soothing and fresh Mango Mojito and rejuvenate your day with its tropical taste. Make this mojito with or without the alcohol. Refreshing mint and lime and sweet Summery Mango. It is a delicious and mangolicious twist on the classic mojito. You just need about 5 minutes to whip this up!

Ingredients:

12 mint leaves

A pinch of salt

1 tsp sugar

Juice of 1 lime

1 lime sliced

1 cup mango puree from fresh mango

A few chopped mango pieces 

1 to 2 cups chilled soda

A few ice cubes

Recipe:

1. Distribute the mint leaves in 2 to 3 glasses.
2. Add a 1/4 tsp sugar, a pinch of salt and a thin slice of lime to each. Muddle the mixture to bruise the mint leaves. (Use a wooden flat bottom muddler/stick or a pestle or back end of a spatula or use a spoon).
3. Distribute the juice of a lime in the glasses. Fill the glasses with ice cubes.
4. Add mango puree and soda. Add more sugar if desired.

Serve with mint sprigs or lime slices and chopped mango pieces and serve.

Enjoy and keep showering your love.

POTATO CUTLET

POTATO CUTLET

Simple, easy and delicious vegetable cutlet that can be served for aevening snack with a chutney or dip. These cutlets can be baked, deep fried or shallow fried to suit one’s diet and taste. Veg cutlet are made using a combination of veggies with potato as the base for binding. Vegetable cutlet are a popular snack on the Indian restaurant menus. These are crumb coated and pan fried yet they turn out great with a crisp texture. Cutlet are best served hot with some green chutney or sauce. To make veg cutlet, you can use any veggies of your choice. I used potatoes, peas, carrots & french beans.

Ingredients:

Veggies for cutlet:

2 cups potatoes (2 large)

1/2 cup green peas (frozen or fresh)

1 cup carrot cubed (1 large)

1/2cup beans chopped (6 to 8)

3 tablespoon coriander leaves or cilantro finely chopped

Other ingredients:

1/2 tsp salt (adjust to taste)

1/2 tsp red chilli powder 

1/2 tsp black pepper powder

1/2 tbsp garlic, grated

1/2 tsp ginger, grated or paste

1 to 2 green chilies finely chopped (skip for kids)

1/2 tsp Garam masala

6 tablespoon bread crumbs + 1/2 cup thick poha powdered (mixed together)

4 tbsp oil or as needed

For crumb coating:

2 tbsp maida+ 1 tbsp corn flour

1/2 cup bread crumbs+ powdered poha for the crust

Recipe:

Preparation for cutlet recipe:

1. Steam or boil veggies until just fork tender. 
2. I pressure cooked all the veggies together for 2 whistles on a medium heat with half cup water. You can also steam them in a steamer or cooker until tender and soft. (Do not make them mushy).
3. Add the boiled vegetables to a mixing bowl and mash them well. 
4. Next add salt, pepper powder, red chilli powder , grated garlic and ginger, garam masala and chilies as well to the veggies.
5. Mix everything well to make a non sticky dough. If needed, add bread crumbs+ powdered poha to make it non sticky.

How to make veg cutlet:

1. Divide the cutlet dough to 13 to 14 parts. Roll the dough to balls.
2. Then flatten them gently and make thick patties into any shape of your choice, I chose to make them in heart shape. Set aside the veg cutlets aside in a plate. 
3. In another plate add 1/4 cup bread crumbs + powdered poha for the crust. Set this aside.
4. Add maida+ corn flour mixture to another small mixing bowl. Add salt and black pepper powder. Pour water just enough to make a slightly thin batter. 
5. If you want a thick crust over your cutlets then make a slightly thicker batter.
6. Arrange all the 3 – Cutlets plate, batter bowl & bread crumbs plate side by side. 
7. Next dip each vegetable cutlet in the batter on both the sides. 
8. Then Place them on the bread crumbs. Gently coat them with the crumbs all over.
9. Place them back on a plate aside for 5 to 10 minutes.  
10. Repeat the same steps of dipping them in the batter and then the crumbs for all the veg cutlets.
11. Just before frying, gently shake them off in the plate to remove the excess crumbs.

Frying veg cutlet:

1. Lastly heat 1 tablespoon oil for shallow frying in a wide pan. When the oil turns hot, gently place the veg cutlet in the pan. 
2. Fry them on both the sides until golden and crisp. Set aside and fry them in 2 batches using oil as needed.

Serve veg cutlet with green chutney or any sauce.

Enjoy and keep showering your love.

TUTTI-FRUTTI

TUTTI FRUTTI

Tutti fruttiis a colorful confectionery containing various chopped and usually candied fruits, or an artificial or natural flavouring simulating the combined flavour of many different fruits. It is generally used for toppings in ice creams, desserts or cakes without any individual recipes from it. Generally, these candied fruits come in bright red colour, green and yellow colour.

Ingredients 

1/2 watermelon's waste part (white part of watermelon), 3-4 cups watermelon
1 cup sugar
1 cup water
few drops Red, green and yellow food colour 

Recipe: 

1. Finely chop the white part of watermelon after removing red part of melon.
2. Boil 5 to 6 cups of water, when water start boiling add chopped watermelon pieces.
3. Boil for 10 min. After that strain it.
4. Then take 1 cup of water in a pan and add 1 cup of sugar, boil it, when sugar syrup start boiling add strained watermelon pieces.
5. Boil for 5 to 7 min.
6. Afterwards divide the boiled pieces into 3 different bowls and add three different colours in it and mix well. 
7. Let it rest overnight then drain it.
8. Now spread into plate and dry them under sunlight or under room temperature till tutti frutti becomes dry.
9. Use this tutti frutti to cakes, cookies, sweets etc.

 In India, it is mainly used as toppings to custard, cakes or ice creams and mostly enjoyed by kids because of its colourfulness.

Enjoy and keep showering your love.

RED SAUCE PASTA

RED SAUCE PASTA

Pasta recipes are staple food of traditional italian cuisine and is prepared with variety of sauces. Out of all red sauce pasta is a popular and easy pasta recipe which is prepared from tomato sauce. Red sauce pasta recipeis a delicious recipe of pasta and mixed veggies in a homemade red tangy tomato sauce. This meal can also be made without veggies but I usually add them as they give a good taste and also increase the nutrition factor. This red sauce pasta is so tasty you will want to keep on making it. Preparing the pasta, sauce and veggies all together will take some time, so if you are looking for a quicker meal, you can prepare the sauce ahead of time and refrigerate it, which I usually do. This is one of the best pasta recipes you can make at home & I am sure your family will love it.

Ingredients:

For pasta:
1 cup penne pasta / any pasta of your choice
5 cups water or as required to boil
salt to taste

1 tbsp oil

2 medium sized onions, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow bell pepper, sliced

1/2 cup broccoli, tender

For red sauce:

6 ripped red tomatoes
2 tsp oil
4 cloves garlic, finely chopped

1 small dried red chilli
1 onion, finely chopped
2 tbsp basil leaves, finely chopped
3/4 tsp sugar
1/2 tsp red chilli powder
salt to taste

1/2 tsp black pepper
1/2 tsp oregano
1/4 tsp chilli flakes
1 tbsp tomato sauce

Recipe:

Red sauce:

1. Firstly, slit x on bottom of tomatoes.
2. Add tomatoes (slitted at bottom) along with dried red chilli into boiling water and blanch.
3. Cover the pan and boil for 3-4 minutes or till the skin starts to leave from tomatoes.
4. Further, peel the skin of tomatoes once they cooled completely.
5. Then take 4 peeled tomatoes and the red chilli and blend to smooth purees.
6. Chop other 2 tomatoes discarding the seeds.
7. Transfer to the plate and keep aside.
8. Heat oil in a pan and add chopped garlic. Sauté till they turn slightly golden brown.
9. Add chopped onions and sauté till they change colour. Then add chopped - deseeded tomatoes and cook completely.
10. Mash in between a little so that it turns mushy.
11. Also add prepared tomato puree (from 4 blanched tomatoes).
12. Mix well and add basil, chilli powder, oregano, chilli flakes and salt. Mix well and get the sauce to a boil.
13. Cover and simmer the sauce for atleast 5 minutes or till the sauce turns thick.
14. Then add tomato sauce and finally, mix well.
15. Pizza/pasta sauce is ready.

For pasta:

1. Meanwhile, in a large vessel cook penne pasta with some salt.
2. Cook the pasta for 10-12 minutes or till they are soft.
3. Finally, drain the pasta and keep aside.
4. In a large kadai heat olive oil and sauté garlic till it turns aromatic.
5. Also saute onions till they change colour.
6. Add capsicums and broccoli. Let them cook for sometime.
7. To this add prepared tomato puree and saute for 5 minutes.
8. Also add chili flakes, mixed herbs, pepper, salt and mix well.
9. Cover and simmer for 10 minutes.
10. After 10 minutes, add in boiled pasta.
11. Mix gently, making sure the sauce has coated well.
12. Serve the red sauce pasta hot topped with parmesan cheese or any cheese of your choice.
    
    
    
    

AAM PANNA

AAM PANNA

Aam panna is an Indian drink renowned for its heat-resistant properties. It is made from raw mangoes and is yellow to very light green in color, and is consumed as a tasty and healthy beverage to fight against the intense Indian summer heat. Aam panna has a tangy, sweet taste with hints of mint, cumin & black salt. The addition of these spice powders and black salt not only brings in more flavours but also helps in the digestion. Here is how to make Aam ka Panna recipe with Pudina at home. Typically it is served as chilled with ice cubes toppings in it, but can be served with tap water. 

Ingredients:

For pressure cooking or boiling:
3 raw mango
4 cups water

Other ingredients:
4 tbsp mint / pudina
1/2 cup sugar

1 tsp black salt
1 tsp cumin powder
1 tsp pepper powder
3/4 tsp salt

Recipe: 

1. Firstly, in a pressure cooker take 1 raw mango and pour 2 cup water.
2. Cover and pressure cook for 5 whistles or until mango are cooked well.
3. Cool completely, and peel the skin of mango.
4. Scrape the pulp of mango making sure the skin has separated.
5. Transfer the mango pulp to a blender.
6. To this add 4 tbsp mint, 1/2 cup sugar, cumin, black salt, salt and pepper powder.
7. Blend to smooth paste without adding any water.
8. To serve, in a glass take a tbsp of aam panna concentrate and add few ice cubes.
9. Pour in ice-cold water and mix well.
10. And now finally, enjoy aam panna garnished with fresh mint leaves.

Enjoy and keep showering your love.

VEGETABLE LASAGNA

LASAGNA

Everyone loves a good lasagna, right? Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, is also an Italian dish made of stacked layers of this flat pasta alternating with fillings such as vegetables, cheese, and seasonings and spices such as garlic, oregano and basil. Layer the sauce with lasagna sheets and cheese, then bake until bubbly! This is great for feeding a big family, and freezes well, too.

How to make lasagna:

1. Start by making the sauce with crushed garlic, onions, and a combo of tomato sauce, tomato paste, and crushed tomatoes. The three kinds of tomatoes gives the sauce great depth of flavor.
2. Prepare the vegetables in a pan. Use as many vegetables you like and whatever vegetables you like. There is almost no restrictions. I used red, yellow and green bell peppers, onions, broccoli and sweet corns.
3. Let this simmer while you make the lasagna sheets and get the cheeses ready. I used shredded mozzarella.
4. From there, it’s just an assembly job. A ladle of red sauce, a layer of lasagna sheets, vegetables, red sauce, white sauce followed by a layer of cheese. Repeat until you have three to four layers and have used up all the ingredients.
5. Bake until bubbly and you’re ready to eat!

This veggie lasagna is easy to make, made from scratch, and calls for simple ingredients.

Ingredients:

For red sauce

6 ripped red tomatoes
2 tsp oil
4 cloves garlic, finely chopped

1 small dried red chilli
1 onion, finely chopped
2 tbsp basil leaves, finely chopped
3/4 tsp sugar
1/2 tsp red chilli powder
salt to taste

1/2 tsp black pepper
1/2 tsp oregano
1/4 tsp chilli flakes
1 tbsp tomato sauce

For white sauce:

2 tbsp Unsalted butter

4 cloves garlic minced

3 tbsp all purpose flour

1/4 tsp ground black pepper

1/4 tsp salt

1/4 tsp dried oregano

1 cup milk

1/2 cup cheese

For lasagna sheets:

1+1/2 cup Maida / Plain Flour

1 tsp salt

2 tbsp oil

Water as required to make soft dough

Dry flour for rolling and dusting the sheets

For vegetable filling:

2 tbsp oil

2 tbsp garlic finely chopped

1 tsp Oregano

1 tsp Red Chili Flakes

1 small Onion, chopped

1 red bell pepper, sliced

1 green bell pepper, sliced 

1 yellow bell pepper, sliced

1/4 cup broccoli, tender

1/4 cup Corn, boiled

1 tsp salt

1 tsp Pepper powder

Recipe:

Red sauce:

1. Firstly, slit x on bottom of tomatoes.
2. Add tomatoes (slitted at bottom) along with dried red chilli into boiling water and blanch.
3. Cover the pan and boil for 3-4 minutes or till the skin starts to leave from tomatoes.
4. Further, peel the skin of tomatoes once they cooled completely.
5. Then take 4 peeled tomatoes and the red chilli and blend to smooth purees.
6. Chop other 2 tomatoes discarding the seeds.
7. Transfer to the plate and keep aside.
8. Heat oil in a pan and add chopped garlic. Sauté till they turn slightly golden brown.
9. Add chopped onions and sauté till they change colour. Then add chopped - deseeded tomatoes and cook completely.
10. Mash in between a little so that it turns mushy.
11. Also add prepared tomato puree (from 4 blanched tomatoes).
12. Mix well and add basil, chilli powder, oregano, chilli flakes and salt. Mix well and get the sauce to a boil.
13. Cover and simmer the sauce for atleast 5 minutes or till the sauce turns thick.
14. Then add tomato sauce and finally, mix well.
15. Pizza/pasta/lasagna sauce is ready.

White sauce:

1. Melt butter in a small saucepan over medium heat. Add garlic, cooking for 30 seconds before whisking in flour, pepper, salt and oregano. Whisk to combing well.
2. Slowly add milk, whisking until well combined. Continue whisking occasionally until desired thickness is reached.
3. Remove from heat, stir in cheese until smooth. 
4. Use immediately or cover and chill until ready to use.

Lasagna sheets:

1. In a large mixing bowl combine maida, salt and oil, mix everything and using little water at a time, knead to form soft dough.
2. Once done, divide the dough into 4 portions, cover the dough with a damp cloth and set aside for 20 minutes.
3. After 20 minutes, the dough is ready to be rolled. Sprinkle some dry flour and take one portion of the dough and start to roll the dough using a rolling board and rolling pin.
4. Roll the dough into thin round shape sheets, almost to the size of the pan/bowl being used for the lasagna. Use dry flour as needed.
5. Once the sheets are rolled, heat it up on a tawa for 30 seconds on each side.
6. The put them in boiling water for about 10 seconds and then place them on the wire or cooling rack and allow it to dry for at least 30 minutes or until firm and translucent.

Vegetable filling:

1. In a pan, pour oil and heat the oil. Add chopped garlic, chili flakes and oregano. Cook for a minute or until the herbs infuse all the flavors into the oil.
2. Next add onion, all bell peppers, corn and broccoli. Stir fry all the veggies over high heat for 3-4 minutes or until the vegetables become slightly soft.
3. Add salt, black pepper and mix.
4. Once the vegetable leave moisture, again stir everything properly over medium flame for 3-4 minutes or until they are dry.
5. Once the vegetables are done, remove in a bowl and allow it to cool slightly.

Assembling:

1. Arrange the ingredients for the lasagna, grated cheese, marinara sauce, white sauce and the pasta sheet.
2. In the cooking pan, pour a ladle full of the marinara and spread it evenly. Place the pasta sheet and spread some more of the marinara sauce along with some white sauce.
3. Next add some vegetables followed by some grated cheese and some more white sauce.
4. Repeat the same steps and make two more layers. The final layer should consist little bit of both the sauces, vegetables and cheese.
5. Bake for around 30-40 minutes at 220C.

Let stand for a few minutes before serving.

Enjoy and keep showering your love.