May 13, 2015

Mango Shrikhand | Amrakhand


Shrikhand is my one of the favorite sweets. I always eat Shrikhand with Puri. Amrakhand means Mango Shrikhand is very special in Summer because of Mango season. It is basically Mango flavored sweetened Greek Yogurt. Greek Yogurt is our hung curd , thick curd removing water, and mixed with mango puree, becomes mango Shrikhand. In our Maharashtra, we add sugar and Elaichi(cardamom) to make more flavorful.



I generally buy Shrikhand or Amrakhand  from Chitale(a very famous sweet shop in Pune).But this time, I wanted to give a try on homemade Shrikhand. From making hung curd, till adding the cardamom powder , I was enjoying this sweet making procedure.I got inspired to make this at home because of Master chef season 4- where Winner, Nikita made passion fruit Shrikhand. From that day I was thinking to make it at home.


This delightful sweet and dessert is simple and  amazing. Homemade Mango Shrikhand is thick, creamy, soft, delicious and once you taste them you will love it. I have used Alphonso Mangoes and they are sweet and with nice aroma, so I used less sugar into it. Cardamom powder adds a nice flavor to this Amrakhand. Try this summer , very sweet and delightful Amrakhand or Mango Shrikhand recipe.
 


Ingredients
2 cups Yogurt
2 medium Mangoes,
1 tsp. cardamom powder
few saffron strands
1/2 cup powdered sugar
 
Preparation

1.Hung Curd in a smooth and clean cloth /muslin cloth for 3-4 hours. So, all water from curd gets removed and curd will become thick.
2.Remove skin of mangoes and chop them in pieces.
3.Puree the mangoes with sugar.
4.Add mango and sugar puree to the hung curd in bowl. Mix them with whisk and cardamom powder and saffron.(I avoid using mixer, because I feel it becomes watery kind of.)
5.Serve immediately or chilled in small bowls. Garnish with saffron.

 
More Mango Recipe
 
Mango Popsicle
Aamras
Mango Slush
Mango Lassi
 
 
Read more ...

May 3, 2015

Baby corn and Capsicum Pizza

Baby corn and Capsicum Pizza
 
Sunday is most probably baking day for me. Because I could try something different from regular menu. And my love towards baking is increasing day by day. I am just loving this ..especially when something (cake or pizza) is baking inside my oven , very nice aroma starts coming in home. Mostly we get such smell near bakeries. I have a small bakery in my home ;-)
 
Baby corn and Capsicum Pizza
 
Today I baked a Dates and Walnut cake for my niece, so I did not stop there and made pizza for us in Lunch. I had baby corn, red, yellow and green pepper in my fridge. These veggies are just perfect for pizza recipe. I have made Veggie Pizza last time. I use them for pasta also. My husband is not great fan of pasta, but I am. Whenever hubby is not for lunch or dinner, that time is dedicated for pasta. Ooopps I am talking about pizza here, yeah I have made Baby corn and Capsicum Pizza.
 
Baby corn and Capsicum Pizza
 
I have Pizza Sauce from store, so I used that. But sometimes, I do cook homemade Basil Pizza sauce also. Or if nothing is there, we could always use Tomato Ketchup. We all love Baby corn and Capsicum Pizza with Sprite ;-) and lots of chili flakes on it.
 

Ingredients
 
 1 and 1/2 cups All purpose flour/Maida
 1 tbsp Active dry yeast
 1/4 cup Water
 1/2 tbsp. Sugar
 3/4 tsp. Salt
 2 tbsp Olive oil

Veggies for topping:
 
 4 tbsp Pizza Sauce
 4 tbsp yellow, red and green Capsicum, chopped in squares
 1/4 cup baby corn
 1/4 cup grated mozzarella cheese
 1/4 tsp. Oregano
 1/4 tsp. Chili Flakes
 
 Preparation
 
1.Boil 1/2 cup water in pan and keep it aside. When it become lukewarm, add yeast and sugar. Let this mixture sit for some 10-15 minutes. The active yeast will start bubbling up in some time, means it is ready to add in flour mixture.
 
2.In a bowl, put flour and add salt, oil and yeast mixture. Mix this with flour nicely.
 
3.Use lukewarm water little by little to make a dough. Keep aside for 3-4 hours, so yeast will act on mixture and dough will become double in size.
 
4.After 4 hours,  take a raised dough and put it on greased baking tray. Roll the dough till circular sides of tray with hand or roller.(I prefer hand.)

5.Preheat oven 210 deg c for 10 min.
 
6.Spread pizza Sauce on the base of pizza. Then, put grated mozzarella cheese on pizza sauce and then put all veggies. I have used Baby corn and colored capsicum. Add grated cheese above these veggies also.
 
7.Bake it in oven on 210 deg c for 15-20 minutes. Check if the base turns golden brown, that means it is done. Many ovens have different settings, so it may take little more time also. Check in between for pizza base's color and veggies should be little brown.
 
8.After removing from oven, put oregano and chili flakes. Cut pizza with knife or cutter and Enjoy  Baby Corn and Capsicum Pizza.
 
Baby corn and Capsicum Pizza
 
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Apr 30, 2015

Mango Popsicles

 
Mango season is on top and we all must be to eating and drinking mangoes only. Last summer I made lot of mango recipes, but forget to click pictures being lazy. So this year I do not want to miss to click on nice mango recipes. Already I had made so many times this yummy, delicious and tasty Mango Popsicles. One tray is dedicated for Mango Popsicles.
 

 
This is very simple popsicle recipe, made up from sweet mangoes, I use Alphonso Mango pulp, little sugar and a pinch of lemon. For kids, I do not use lemon, but put little more sugar. Popsicles are not for kids, but even adults also love this. Even my grandmother likes to have popsicles. This summer lots of mango things are happening in my lazy kitchen like Mango Lassi, Mango Milkshake, Aamras, Mango Slush and my son actually has list of all items. Lets see what he wants me to make !!!
 
 
My young son, one and half year, also grabbing popsicle and eating like his Big Brother. He even wants ice cream, popsicle, cake, cupcake and what not....he is growing big!!!
 

Ingredients

2 medium ripe mango
4 tbsp Sugar
1 cup water
Popsicle mold/small paper cups

Preparation

1.Remove skin of mangoes and chop the mangoes ,blend with water and sugar in blender.
2.Pour the mango juice in popsicle moulds and cover them.
3.Keep them in freezer for 5-6 hours and they are ready to eat.
4.Once they are set, keep popsicle molds under running water for few seconds and loose the molds from popsicle.
This is very easy and enjoyable snack for summer season. Kids just love this !!!

 
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Apr 28, 2015

Mango Milkshake

mango milkshake

Mango Milkshake is very famous milkshake type in India, from most lavish restaurants to roadside stalls, Mango milkshake is always on top of the list. Even I found Mango Mastani , very famous mango dessert / drink in Pune, is extended version of Mango Milkshake with little variations.

mango milkshake

Use of fresh ripe mangoes, sugar and milk, with pinch of cardamom enhance mango flavor in the drink. When mango season on top, lot of mango recipes or drinks are made at every home. This is very easy ,simple and kids favorite drink to make. This milkshake is filling and can be good and healthy snack for your kids. I am very much choosy about mangoes, I need only Alphonso mangoes specially from Ratnagiri and I definitely find out them from city. Alphonso mangoes have more nice flavor and taste, I make lot of drinks from fresh mangoes.

mango milkshake
 
This is fun activity in our home that my kids and my hubby needs some drinks or ice cream or something cold in afternoon, so I have to be prepared with list in my hands. I make Mango Lassi, Mango Slush, Mango Milkshake, Mango Ice cream, Mango Popsicle and many more. Aamras Puri is very special kind of mango Dish prepared in Maharashtra during special occasion or any festival. I make Aamras Puri mostly on Gudipadva or AkshayTritiya.
 
 

Ingredients
 
2 medium size Alphonso Mangoes
2 cups Milk
2 tbsp sugar
few ice cubes
some dry fruits chunks to garnish
 
Preparation
 
1.Wash and peel off the skin of mangoes. Chop mango into pieces.
2.Mix mango chunks, milk, sugar into blender.
3.Mix ice cubes into blender and blend little to make milkshake cold. Let crushed ice cubes in milkshake.
4.Pour milkshake in serving glasses and garnish with dry fruits.
 
  
mango milkshake
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Apr 26, 2015

Cold Coffee with Hersheys Chocolate Syrup

Cold Coffee

Simple, easy and refreshing Cold Coffee , my favorite all time in Summer. I love to have sip of coffee everyday ,at least 1 mug. I like Cinnamon Coffee or cardamom flavored coffee a lot. Summers give me chance to try lots of cold recipes on coffee. This is one of my favorite with grated chocolate sprinkled on chilled Cold Coffee.

Cold Coffee

My sister gave me idea to line up the mug with Hershey's chocolate syrup to add more chocolaty flavor to my cold coffee, Thanks Sharada Aher. But, now my kids started to think what mamma is drinking with lots of chocolate ;-) because I have told them coffee is not for kids and they know it very well. If they see me with chocolate flavored coffee, I think I can not control them ;-)I have to hide somewhere to drink tis yummy Cold Coffee.

Cold Coffee

I did not have ice cream in freezer , else cold coffee with chocolate or vanilla ice cream goes very well and its like a treat to guest as well. So, when we made this yummy cold and chilled coffee, no wonder it came out super cool. Try this summer...Cold coffee with Hershey's Syrup.
 

Ingredients
 
3 tbsp. coffee powder
4 tbsp. sugar
3 cups milk
few ice cubes
Hershey's syrup
2 tbsp. Grated chocolate
 
Preparation
 
1.Mix coffee powder, sugar and milk in a blender and mix everything .
2.Put ice cubes in a blender and blend few times. Let ice cubes half remain in coffee.
3.Garnish inner side of mugs with Hershey's syrup lines and pour cold coffee into the mugs.
4.Sprinkle some grated chocolate on top of coffee.

Cold Coffee
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Apr 22, 2015

Puran Poli

puran poli
 
Puran Poli is special Maharashtrian dessert made during festivals or any special occasion. In Maharashtrian culture, there has been special importance for Ukadiche Modak and Puran Poli, are definite sweet dish made in each home during Ganesh Chaturthi. Puran Poli is festive food for Diwali, Dasara, Gudhipadva and many more.
 
It is just not Maharashtrian dish, You will find it in Gujrat, Tamilnad, Kerala, Andhra with different names like Bobbattu, Boli, Holige, Obbattu, etc.
 
puran poli
 
Puran Poli is delicious flavored stuffing made of Chana Dal. The method varies from state to state and home to home. Some people add grated coconut or Jaggery or Sugar. Dough variations are also seen like some people use Maida / all purpose flour or rice flour as well. Instead of chana dal, Tuvar dal or Moong dal stuffing is used in many homes.
 
puran poli
puran poli
 
I love my aunty's(mavashi) Puran Poli a lot. I followed her recipe. At our home, we used to sieve regular wheat flour to have more fine wheat flour which has texture like Maida only. I also use nutmeg or Cardamom powder to enhance the flavor of Puran(stuffing) and Jaggery. Many times I use sugar instead Jaggery.
 

Ingredients
 
1 cup Chana Dal
1 cup Jaggery, grated / sugar
1 1/2 cup wheat flour
7 to 8 tbsp Oil
1 tsp. Cardamom Powder
1/2 tsp. nutmeg powder
 
Preparation
 
1.Wash Chana Dal and cook it in pressure cooker till 3 whistles with 2 cups water.
2.Once all the steam from pressure cooker gone, take out extra water from chana dal and save this water to make katachi amti.
3.Take cooked dal with sugar or Jaggery in a pan. Let the mixture cook on a medium flame.
4.Keep stirring the mixture, first Jaggery or sugar melts and slowly chana dal will start cooking in syrup. Keep stirring the mixture till it becomes thick and should not stick to the bottom of an. Switch off the flame and add cardamom and nutmeg powder this time. Mix everything nicely.
5.Once this is little lukewarm, put it into Puran yantra or Puran maker to have thing consistency Puran. (If you don't have Puran maker, you can use big steel strainer to strain this Puran , so we should get soft and consistent Puran. Even if you don't have strainer also, your regular mixer or grinder can also do the work.)
 
Make Dough
6.Sift wheat flour in a plate and add pinch of salt. Add 5 to 6 tbsp Oil and mix well. Now add water little by little and make very smooth consistency dough. Knead the dough until the it becomes very elastic. Put this dough into a bowl and cover it with lid. Let the dough sit for 101-5 minutes.
7.Make 1 inch balls from Puran stuffing. Make 1/2 inch balls from dough.
8.Roll dough ball into circle shape , enough to hold stuffing ball. Then, put stuffing ball into it and cover with sides of dough ball.
9.Use dry flour to roll smoothly the roti on surface. Heat the tawa, place rolled roti on tawa , once little brown spots are there, change the sides.
10.Roast the roti from both sides and put ghee on roti.
 
This roti tastes nice with ghee. It can be served with katachi amti or milk or Aamras.
 
Puran Poli

 
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Apr 18, 2015

Kesar Pista Kulfi

Kesar Pista Kulfi
 
To beat the summer heat, I made Kesar Pista Kulfi and it is super delicious. This is such a nice and delicious kulfi with lots of goodness of milk and kesar, Pista. Summer is at its peak and Kesar Pista Kulfi can help us to feel cool in this summer season. It is an item which relates to everybody's childhood.  I also love Matka Kulfi, because all these kulfi has childhood memories. In my childhood, my mom used to make kulfi and Ice cream at home. That time, summer vacations means a lot of enjoyment.
 
Kesar Pista Kulfi
 
For my kids, its super enjoyment as I am making ice creams, popsicles and kulfi and many more. They even forget to have lunch and dinner. If your kids are bored of drinking milk all the time, you can give milk in such a delicious manner like Ice creams and Kulfi. Summer are the time to enjoy everyday with cold, chilled treats.

I have lots of funny popsicle molds, even you can get colored ,funny, stainless steel(specially for kulfi) and many more shapes online or nearby shops.
 
Kesar Pista Kulfi
 
Creamy yet grainy this Kesar Pista Kulfi is irresistible! Cherish all your memories of this awesome kulfi.


Ingredients
 
1 liter Milk
4 tbsp Cream/Malai
1/2 cup Sugar
few strands Kesar /Saffron
1 tsp. Cardamom powder
11/2 tbsp Pistachio
1 1/2 tbsp Almonds
 
Preparations
 
1.Heat milk in a pan. Once it gets a roaring boil, add a huge tablespoon of hot milk to the saffron and keep aside.
2.Now add the cream to the milk, stir well and cook in medium-high flame until it reduces to half, most probably about 20 minutes. Just like Basundi, we have to reduce milk to half. We have to stir it continuously, so it should not stick to the bottom of pan.
3.Once its reduced to half, add the chopped nuts and sugar. Stir well and cook for 5 more minutes.
4.Switch off the flame, add the cardamom powder and let it cool to room temperature. Add to the kulfi moulds and freeze for 5-6 hours. You can insert bamboo sticks after 2-3 hours as well.
5.Take the kulfi moulds out, use a butter knife and loosen the edges. Serve and enjoy.
 
Kesar Pista Kulfi

 
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Apr 15, 2015

Maharashtrian Pithale Recipe


 
Pithale, means Besan Curry, is one of the basic dish in Maharashtrian Cuisine. In fact, Maharashtrian food must have Pithale-Bhakari. My family loves Pithale and I must say they are crazy about it. Because when pithale is made at home, they eat it like special dish , just like I am going to restaurant and I see any paneer dish. My uncle , takes extra oil on pithale, this is special way to eat in villages, and have it with Jowar or Bajra Bhakari.
Pithale
 
It is mostly prepared in villages for dinner. My grandmother used to tell us, after tiresome day by working in farm, when they come back and have hot pithale with hot Bhakari, the tiredness will just go by eating this food. Such a special attachment of farmers is there with this special Maharashtrian Pithale Recipe.
Pithale
 
Pithale is basically Besan curry with onion and green chilly. It can be dry or curry and we name differently like guthalich pithale or zunka or patal pithale, all names in Marathi. We can eat this with roti and rice, but Bhakari has special importance in this recipe ;-)
 

Ingredients:

1/2 cup Besan/chickpeas Flour
1 medium Onion, finely chopped
6-7  Garlic cloves, finely chopped
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
pinch of hing/Asafetida powder
1 tsp. Turmeric Powder
3-4 curry leaves
2-3 chopped green chilies
2-3 tbsp vegetable oil
Salt to taste
water as per need
Few coriander Leaves, for garnish
 
Preparation

1.Mix besan and water in a bowl to make thick batter and whisk to have smooth batter.There should not be any lumps.
2.Heat 2 tbsp oil in kadhai/pan. Add mustard seeds, cumin seeds, hing, curry leaves and green chilies. Saute for few seconds and add chopped garlic. Saute till they turn to golden brown .
3.Add chopped onion and cook till onion become golden. Add turmeric powder and salt.
4.Add besan batter slowly and keep stirring as they will start making lumps. Add little hot water and keep stirring to avoid lumps.
5.Keep stirring for another 3-4 minutes till it will start to boil and make it smooth but thick curry as shown in pictures.
6.Give a nice stir and garnish with coriander leaves.
 
Serve with Bhakari or rice. Onions are always served as salad with Pithale.
 
Pithale
 
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Apr 12, 2015

Strawberry Popsicles

Strawberry Popsicles

One more Summer Cool Popsicles from my Lazy Kitchen...Homemade Strawberry Popsicles. I had lots of strawberries and I tried on Strawberry Milkshake, Strawberry Lemonade, Strawberry Smoothies and now Strawberry Popsicles. I got this idea when my son goes to any Amul shop, he wants to buy mango dolly, raspberry and many more flavor from Amul parlor. Sometimes I buy for him and sometimes I scold him that you always ask for store food which is not good. And then he asked, why don't you make it at home. My biggest encouragement -My son , who wants me to try my lazy cooking skills on different food. So, Here I am..
 
Strawberry Popsicles
 
Strawberry Popsicle, truly speaking, it is now my favorite also. Very yummy, delicious and meet summer's demand for cold and refreshing treat. I could eat many more times than my son. Thank god, my popsicle stand has only 4 boxes. I have mixed sugar and water. If your popsicle stand is big enough to hold 9 or 12 popsicle, then take measurement as per that. Basically you need to just mix strawberries, sugar with water. You can skip sugar if strawberries are sweet and wants to have natural sweetness. If using frozen strawberries then may be need to add little sugar, as frozen things lose their sweetness. I n same way,we can make Strawberry Yogurt Popsicle-strawberry mixed with yogurt and sugar. As well Strawberry lemonade Popsicles, too.
 
Strawberry Popsicles
Strawberry Popsicles
 

Ingredients
 
10-12 fresh Strawberries
4 tbsp powdered sugar
1 cup water
 
Preparation
 
1.Mix all ingredients into blender and blend till all mix thoroughly. Let some strawberry chunks present in mixture.
2.Fill the popsicle stand and freeze them for 5-6 hours.
 
Strawberry Popsicles
 
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Apr 10, 2015

Kokum Fizz

Kokum Soda Drink
 
Garcinia Indica or Kokum is widely used in Konkani Cooking, a coastal region in Maharashtra, India. Kokum is fruit is sundried to make purple colored dried Kokum. This has many medicinal properties. The most popular dish prepared with Kokum is Solkadhi.

Thanks to my sister, Sharada for sharing such a nice recipe with me.
 
Kokum Soda Drink
 
In coastal region, kokum is used in Tadka or tempering to give tangy flavor to many vegetables. The dried kokum is used to sour curries, Dals and veggie dishes in the Maharashtrian, Guajarati, Konkani, Kerala and goan cuisine. I have Kokum Syrup which is concentrate of Kokum and sugar, I mostly use in Summer for making cool drinks. We can get this syrup in local shops in Konkan region or in any Maharashtrian Food Store.
Kokum Soda Drink
 

Ingredients
 
4 tbsp Kokum syrup
1 cup soda
4 tbsp powdered sugar
1 tsp. lemon juice
1 tsp. roasted cumin powder
salt to taste
Few Ice cubes

Preparation
 
1.Take a bowl and pour the kokum syrup in it.
2.Add powdered sugar, lemon juice, roasted cumin powder, salt and mix well.
3.Take 3 glasses and put ice cubes in all glasses.
4.Pour the mixture in all glasses equally.
5.Add soda above to the mixture.
Serve chilled Kokum Fizz or Kokum Soda immediately. If needed, can add water.
 
Kokum Fizz Drink
 
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