Monday, June 29, 2015

Mango Lassi

Hello Peeps,
Another summer morning and same routine, I guess I need to do something creative to get away from the routine is my thought every morning but somehow I get stuck there because once the little one is up she keeps me busy and gets creative with her pranks ;).

 Mangoes are still in season here and being it my favorite fruit(I guess by now I need not tell it you all know it :P) I wanted to post a favorite dish of ours that is Mango Lassi.
Lassi is a yogurt based drink sweet or spicy( i have posted a version of spicy one HERE ) mostly famous in North India but now almost made all over the world. I or say we love both the versions. I have not posted the regular lassi here but you just need to skip the fruit and your sweet lassi is ready.
Here is what we need for Mango Lassi:
  • 2 cups of fresh chopped mango pieces, about 3 to 4 medium sized mangoes( I used alphonso mangoes, but you could use any good variety of mango. You could also use readily available  mango pulp when mangoes are not in season)
  • 2 cups chilled full fat fresh curd/yoghurt (you can use low fat too it’s your choice)
  • a pinch of saffron strands
  • 4  tbsp sugar (you can use  honey if you want to avoid sugar)
  1. Peel the mangoes and chop them.
  2. In a blender or mixer, puree the mangoes with sugar or honey and saffron.
  3. Now add the chilled curd/yogurt.
  4. Blend for some seconds till everything is mixed well and the yogurt has become smooth.
  5. Pour mango lassi in glasses and serve.
  6. If you want a slightly thin consistency, then add some milk to the mango lassi while blending.
Aps Notes:
You can flavour with some cardamom powder too.
If you want the lassi to be still creamier you can add a tbsp of fresh cream.
To make plain sweet lassi skip the mangoes add in a little extra sugar and blend. Your lassi is ready
Add some ice cubes if you want it extra chilled.
Adjust the sugar if the mangoes are already sweet.

For More Mango Recipes check Here
With this its time to say Bubye,
Till then Happy Cooking,

Saturday, June 13, 2015

Summer Treat - Avocado Milkshake

Avocado milkshake is our family favourite.Avocado is also known as butter fruit in local markets in India. Making it is not a rocket science. It’s simple filling and very nutritious, moreover very good for kids who are underweight.
1 Avacado
3 cups milk *
½ cup water (optional)
6tbsp sugar

Cut avocado into 2 pcs, remove the seed and peel the skin.
Add the flesh into a blender/mixie along with remaining ingredients.
Pour into glass and enjoy.
Aps Notes:
Here I have used full fat milk so have added ½ cup water it is totally optional and you can use lowfat milk too.
If you are vegan then you can skip dairy milk and add coconut milk or almond milk.
If you want to serve it chilled then add few ice cubes while blending the milkshake.

You can refrigerate the shake if remaining only upto half an hour later it tends to get dark. 
Happy Cooking,

Thursday, June 11, 2015

Avocado Gojju

Just the other day while a casual chat with Amma over skype we came to our favorite topic and that is FOOD. She told what she made for lunch and as soon as I heard the menu as usual I started drooling. She told me a new dish that she had made almost 3 times then and it tastes yum she added. Soon I decided to make it and post it to my beautiful readers.
Avocado is good in carbohydrates and vitamins and we at home love this fruit. I have always made milk shakes and creamy avocado, but I had heard about guacamole and never tasted it nor made it being skeptical how the taste would be. This gojju is a Indian or say Konkani version of guacamole. After making this and it being yummy I will make guacamole soon.
Here is the recipe for Avocado Gojju
2 avocados
3 green chillies
3-4 pinches asafoetida/ or compound hing water a tsp
1 medium onion finely chopped
1 tbsp finely chopped coriander leaves
Salt to taste
1 tbsp coconut oil

Method :
Cut the avocado peel them and mash them well with a spoon.
To this add chopped onions, slit green chillies, coriander leaves, salt to taste hing/asafoetida powder and  mix well.
Now drop in the coconut oil and mix well. Serve

Aps Note:
I have added 3 green chillies as they were less spicy you can add more if  you wish your gojju to be spicy and hot.
You can even add mustard seeds and curry leaves tadka/curry leaves.
Happy Cooking,

Tuesday, June 9, 2015

Couscous Idli with Ginger Chutney

Morning breakfast is a must in our house, may be it here or mamas or in-laws place. And breakfast is not bread butter jam or any cereal. It needs to be something that’s filling and say a kind of south Indian, now that doesn’t mean we do not eat bread and jam ;). Here in my house that I keep experimenting even with regular breakfast menu. This is one such thing which I did with Couscous. I had not tasted couscous until last year even though couscous is a kind of staple food here in Middle East. It’s just like our rawa but a little thick is what I felt. And when it is like rawa why not make Idlis was my thought (typical South Indian brain ;) ).
So here is what we need for Couscous Idli

Preparation Time:15mins
½ cup Couscous
½ cup Semolina
2cups curds
¾ th-1tsp fruit salt/ baking soda
2tbsp coriander finely chopped
1tbsp coconut gratings
salt to taste
For Tempering
3tsp oil
1tsp mustard seeds
1tbsp chana dal
½ tbsp urad dal
1” grated ginger piece
2 tbsp cashewnuts
3-4 green chillies finely chopped *
10-15 curry leaves finely chopped
In a pan heat oil add all the ingredients under Tempering(one by one starting from cashewnuts and ending with curry leaves) and when done add in Semolina and couscous and fry them until they are light golden in colour.
Now remove it off the flame and allow it to cool for a while. *
Once the couscous mixture is cooled a little add in curds/yogurt, salt, coconut gratings, coriander leaves, fruit salt and allow it to rest for 10 minutes.
Meanwhile grease all the idli moulds.
After 10 minutes pour the idli batter in the greased moulds and Steam in the steamer for about 15 minutes.
Cool it and unmould the idlis.
Serve it with your favourite chutney.
I have served it with Ginger Chutney.

For the ginger chutney we need:
Ginger- 2” pc
½ cup coconut feshly grated *
2 green chillies
salt to taste
Grind all the ingredients in a mixie or food processor into a smooth paste/chutney and serve with your favourite idlis.

I grind the green chillies in a mixie so that we do not get the spicy thing while we enjoy the idlis and just jump around asking for water. You can even crush them finely with a mortar and pestle.
I do the dry idli mixture the previous night and add in wet ingredients the next morning just before making the idlis. In this way I get to sleep half an hour more or you need not rush in the morning ;).
While making the chutney you can use frozen coconut too but make sure to add a little hot water while grinding so that the coconut gets softened and does not leave any oil and make the chutney tasteless. 

Happy Cooking,

Monday, June 8, 2015

Mushroom Wraps/ Vietnamese Rice Wrapper Rolls

Variety is the spice of life. Just like the saying I am trying to include new varieties here in my little space. I have started making Thai dishes at home and have experimented on Mediterranean cooking recently for which I need a little more experimenting to post here, my friends say that’s not needed but I feel unless I am not totally satisfied I must not post here.

Today I am going to post a Vietnamese Rice Wrapper Rolls, these are made of cucumbers,rice noodles but i am posting one with a different filling.

Ingredients :

Rice wrappers - as you needed ( I use small circles, you can use big for bigger rolls)
Carrot - little julienned
Bell Peppers/Capscicum washed deseeded and julienned
Beans sprouts – little
Basil a few finely chopped (you can use coriander instead)
Mushroom 1 cup finely chopped
Pepper powder – ½ tsp
Soy Sauce – 1 tbsp
Green onion or spring onion - only the green part.
Salt to taste


Heat a pan add in mushrooms,pepper powder and soy sauce and sauté until mushrooms are done making sure they do not become mushy or juicy.*

Remove them and keep aside for later use.

In the same pan sauté bell peppers until they are a little tender but make sure they are crisp.

In a pan add in all the ingredients including sautéed mushroom and capsicums.

Add salt to taste and mix well.

Now dip the wrappers in the warm water for few seconds.

Keep it on a clean kitchen towel or cheese cloth so that the extra moisture goes off, now keep little stuffing one by one at the end of the circle.

Now start covering the stuffing and roll it by tucking the sides as we do for spring rolls.

And keep in the prepared rolls on a dry plate.

Do everything fast making sure the mixture doesn’t get mushy or mushrooms leaven their water.

Serve it with your favorite dipping sauce.

I served it with soy sauce dipping.

Note *
While you saute mushrooms make sure they don't leave water or its the same while making rolls or else it will be difficult to make the rolls.

For the dip we need :

Light soy sauce - 2 tsp
Vinegar – ¼ th tsp
Garlic - little chopped very finely
Ginger - little chopped very finely
Sugar - ¼ th tsp
Chilli garlic sauce- ½  tsp
Cayenne pepper – ¼ th tsp


Mix all the ingredients allow it to rest for half an hour to one hour atleast so that all flavors get blended well and Serve with starter of your choice.

Till then Happy Cooking,


Saturday, June 6, 2015

Summer Treats - Strawberry Oats Kulfi - Guilt free Strawberry Kulfi

Hello People, how are you all? Here the temperature is soaring to 50 deg. Luckily I don’t keep cribbing about the weather while at home because of the Air conditioner, juices and Popsicles that we keep stuffing in. I will be posting some Summer treats in the coming posts.
While making all these cool goodies I keep in mind that it need to be yummy and healthy at the same time and yes a little guilt free.
How many of you love kulfi?? You? You? You? Even we love it and what a joy to have without lot of sugar , khoya or any extra fattening ingredient in it you will totally love it.  
This particular recipe is adapted from Chef Vikas Khanna, where he used ready mix saffola fruit and nuts oats and I replaced it with totally fresh ingredients from oats to fruits. You will be surprised while you read the ingredients and will not mind  making and eating again and again . The fun about making this is it can be eaten during breakfast too.The kulfi was so yum and when hubby came to know it was made of oats he ate another one Kulfi. I even called 2 friends of mine for tasting the mango flavored kulfi I made and they both loved it too and told it was super.
I have made this particular Kulfi using 2 different fruits and they were amazing. I will post notes on how to make it with different fruits.
Lets start making Strawberry Oats kulfi or say Guilt free Strawberry Kulfi

  •  Oats – ¾ th  cup(i used quaker)
  • Jaggery – 3 tbsp
  • Honey – 1 tbsp
  • Milk—1 ½  Cups
  • Strawberry -10 + 2 for garnishing
  • Almonds – 3 to 4
  • Pistachio – 4 to 5
  • Saffron a pinch or 2 soaked in 1 tbsp hot milk

  • Heat a pan and add oats and roast it on medium flame for 5 minutes and make sure it doesn’t burn.
  • Allow it to cool down and grind it into a very fine powder.
  • Now wash the strawberries and remove the stem and grind them into a smooth puree and keep aside for later use.
  • Now pour the milk in a thick bottomed vessel.
  • Add oats powder, jaggery, honey, chopped almonds and pistachios (reserve a little pistachios for garnish) and stir well.
  • Then keep the vessel on the flame on medium heat and stir it for 4-5 minutes.
  • Remove from stove add saffron and allow to cool.                                       
  • Once cooled add in the prepared strawberry puree and stir well.
  • In the moulds add a few chopped pistachio sliced strawberries.
  • Pour the mixture into Kulfi Moulds or Popsicle mould and freeze it for 5-6 hours or overnight.
  • Serve immediately.

  • Aps Notes:
    You can add sugar in the place of jaggery but I wanted to use jaggery to see the difference in the taste. I have even made it with sugar and have added just 2 tbsp sugar and 2 tbsp honey to the mixture and both gave totally different taste.
    I have made the similar kulfi with mango but the ingredients are little different. I have skipped sugar/jaggery there and have used condensed milk to give a little rich flavor i will post the mango flavored one soon.
    You can even add any kind of berries like raspberry/bluberry or any fruit you wish but if you are using berries make sure that the milk mixture is totally cooled down before mixing as it can curdle the milk.
    Instead of plain oats you can use any flavored oats that are available these days, and you can skip adding fruit purees and skip the roasting of oats.
    To unmould the kulfi run Kulfi mould under tap water or warm water for a few seconds and carefully take out .
    If you don't have kulfi moulds you can pour it in any air tight box and serve as ice cream.
    You can skip the strawberry puree part and add a little extra saffron and cardamom to make it kesar elaichi flavor kulfi.
    Enjoy making and Happy Cooking,

    Monday, June 1, 2015

    Kacche Aam Ka Bharta

    I love eggplants but in my hubby’s love or like list this one isn’t found. It is in his ok ok list(yes we have that list to while the vegetable or curry it not your liked one you eat it just because it is made). I have made baingan ka bharta many a times but hubby not liking it very much said you enjoy!
    So I thought about giving a new twist to the bhartha by replacing the main vegetable with this seasons vegetable that’s raw mango. Yes you heard me right. So lets get cooking.

    2 large raw mangoes/kaccha aam(not so sour)

    2 medium onions

    3 tomatoes

    4 tsp chilli powder

    1 tsp turmeric powder

    1 tsp coriander powder

    Salt to taste

    1/2 cup oil

    2 tsp ginger garlic paste

    1 tsp garam masala

    For Garnishing:
    Green chilli, chopped
    Pudina for garnishing
    Green coriander, chopped

    Put raw mango on flame one after another on fire to roast.

    After the raw mango turns black and cover it with the lid and after a while wash off and remove the skin.

    Mash the raw mangoes and throw the seed.

    Heat oil in a pan. Add finely chopped onions and fry till transparent. Add ginger-garlic paste. Add chopped tomatoes. Stir till oil separates.

    Add red chillies, coriander powder, turmeric and salt. Stir.

    Add mashed raw mango and stir.

    Allow mix to simmer for 5 minutes.

    Garnish with green chillies, green coriander and garam masala powder.

    Serve with chapathi.

    If the mango is sour then add some green chillies or extra red chili powder.
    You can pressure cook the raw mango instead of roasting the raw mango.