Saturday, May 25, 2013

Mango Lassi

Tried and tasted by Nivedita
Hi All,
MANGO!!!! Again !! :-), Can't help it, got so many mangoes at home. Not understanding what to do! Aamras is common now a days in my menu :-(.
The other day I made Mango mousse, but it did not come out well.  One day I made mango milk shake, I made Mango Mug cake.. what else has remained now? Hey, yes I made Mango Chutney, Mango ice kulfi,. Did not take photos :-( But will make soon and post the recipes too.
Today's recipe is very easy and quick.
NO need of giving any ingredients or method, right??
Still I am giving it.

Mangoes - 3 big, ripe and with more pulp(I used the fruits from our tree, it has more fibre, but it was sweet and pulpy)
Sugar - according to the taste of mango. My mangoes are very sweet, I used just 2 tbsp of sugar.
Fresh yogurt - 1 cup
Salt a pinch
Cardamom powder - 1/2 tsp
Cold water - 1/2 cup(if you find the lassi very thick)

Wash, clean, peel the mangoes.
Make the puree of the pulp. Discard the seed.
Take all the ingredients and add it to pulp.
Churn in a grinder or juicer to thick consistency.


Serve it Chilled
Isn't it easy???

Keep Smiling,

Tuesday, May 21, 2013


Tried and tasted by Nivedita
Hi All,
PUMPKIN!!! Not regular in my house. Reason?? No one likes it except me :-(,  but,  I made it last week and I forced everyone to eat it! To my surprise, all had it happily.
I love the color, the texture and the taste of Pumpkin. I love to have it in sambhar, chutney or just simple masala, same as I have given here the recipe.
Its very simple and quick.

Pumpkin - 1/4 piece
To marinate:
Salt to taste
Red chilly powder - 2 tsp or as per taste
Turmeric powder - 1 tsp
Coriander powder - 1 tbsp
Amchur Powder - 2 tsp
Hing  powdered- a pinch

To temper:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - few
Red dry chilly - 2 or 3 break in to pieces
Wate - 1/2 cup
Fresh coconut grated - 2-3 tbsp
Fresh coriander - 1 tbsp(optional, I did not had)
Wash the pumpkin and peel the skin.
Cut into small cubes.
Take all the things under "To marinate" in a bowl.
Mix well and the the cut pumpkin pieces into it. Mix well and keep it for 15 min to half an hour.

Heat oil in a thick bottomed kadai.
Add mustard seeds and allow to splutter.
Add curry leaves, and dry red chilly.
saute for a minute.
Add the marinated pumpkin, mix well and cook for  two minutes, keep on stirring in between.
Add half cup of water. 
Close the lid and cook for 5 minutes on low flame.
Adjust the seasoning.
Open the lid and the grated coconut and coriander. 
Serve hot  with Chapati or rice. 

Keep Smiling,

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