Mango Milk Shake

Mangoes are here.. Ok I know I am late.. but trust me its only in posting this recipe not actually having it.. Mango shake has become like an integral part of our daily regime.. ūüôā Mangoes are really and truly the King of all Fruits..!!

Mango Milk Shake

Preparation Time:- 5 mins |  BlendingTime:Р2 mins |  Serves:- 2 people

INGREDIENTS:

  • 1 large ripe Mango (Aam)
  • 2 cups chilled milk
  • Sugar to taste

PREPARATION:

Peel the mango and chop off the mango pulp.

Blend the pulp in a blender till it becomes a smooth paste.

Add the chilled milk and sugar (you can skip sugar if the mango is sweet enough) and blend again until smooth.

You can add crushed ice cubes as well while blending.

SERVING:
  • Serve chilled and enjoy at any time of day.

Served

Tasty Cooking..!!

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Mango Delights

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Spotlight: Summer Fruits

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Aaloo Bhajiya

Yayyyy my 100th post.. ūüôā

Aaloo Bhajiya, a very easy dish and a great¬†accompaniment for rice.. We ¬†love to have it along with dal chawal.. Do try the same as it hardly takes any time or effort.. ūüôā¬†

Aloo Bhajiya

Preparation Time:- 5 mins |  Cooking Time:Р10-15 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 2-3 medium sized Potato (Aaloo)
  • Salt to taste
  • 1 tea spoon Cumin Seeds (Zeera)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 2 table spoon Mustard Oil (Sarson ka tel)

PREPARATION:

Peel and chop the potatoes in really small cubes.

Heat the oil in a pan, and add cumin seeds to it and allow it to crackle.

Now add the red chilli powder, turmeric powder and salt and then add the potatoes to it immediately.

Mix properly so that the masala’s cover the potatoes properly.

Now cover the pan and allow to cook for around 10 mins (till the potatoes becomes soft and are cooked), stir in middle.

Now cook uncevered for another 5 mins. This is to add some crispiness to the potatoes.

SERVING:
  • Serve hot along side of any gravy. (Goes really well with Kadhi Chawal & dal chawal)

Served

Tasty Cooking..!!

Palak Parantha

This post is a part of the Indian Breads theme at BM#28 hosted by Srivalli. This will my entry for Blended Bread.

Have not been feeling quite well for quite a few days, so was having only khichdi, dalia, bread.. I was so damn bored of eating all this.. Today feeling much better, so when peeked into my refrigerator found only palak there.. decided to make palak parantha two in one.. goodness of the vegetable and roti (whole wheat flour)

 Palak Parantha

Preparation Time:- 1/2 hr |  Cooking Time:Р5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 1 cup whole Wheat Flour (Gehun ka aata)
  • 3/4 cup¬†Spinach Leaves chopped (Spinach)
  • Salt to taste
  • 1/2 tea spoon garam masala powder
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1/2 tea spoon¬†Ajwain seeds
  • Ghee/oil to fry the parantha (I prefer ghee :))

PREPARATION:

Wash the chopped spinach leaves properly. There can be lots of soil in the palak, so make sure to wash it thoroughly.

Heat 1 tea spoon oil in a pan add the cumin seeds ad ajwain allow it to crackle. Then add palak and saute till it shrinks in volume.

Once the palak shrinks,switch off. Cool down the mixture and grind it to a fine paste.

Take the flour in a big pan, add salt, garam masala and chilly powder to it. Add the cooked palak to it. Now knead in a tight dough using minimum water. palak can leave some water so make sure that you don’t use too much of water, while kneading.

Cover the dough and leave it for around 15 minutes.

Now take some dough and after rubbing it with some dry flour, start making a parantha using a rolling pin. The dough can be really sticky, so you can refrigerate it for 15 mins.

After rubbing with some dry flour, start rolling the parantha evenly. You need to roll like a normal parantha.

Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)

Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end. Turn over the parantha, and apply some ghee on this end as well.

Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.

Cook properly from both the sides by turning over at regular periods.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
  • Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.
  • Try it for dinner with curd.

served

Tasty Cooking..!!

Sending this recipe to:

Mission Food: Whole Grains & Mission Explore food @ CookCookandCook and Thoushaltcook

Mission Explore Food

Crispy Paneer ke Paranthe

This post is a part of the Indian Breads theme at BM#28 hosted by Srivalli. This will my entry for Stuffed Bread.

My husband loves paneer, and he was so very happy to have paneer paranthas for dinner.. Actually we both love paranthas and can have them in any form and any stuffing and any time.. ūüôā

Paneer Parantha

Preparation Time:- 10 mins |  Cooking Time:Р5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 2 cups whole Wheat Flour dough(Gehun ka aata guna hua)
  • 200 gms paneer
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon Chaat Masala
  • 1 tea spoon Garam Masala
  • Ghee/oil to fry the parantha (I prefer ghee :))

PREPARATION:

Grate the paneer. Add the masalas salt, red chilly powder, chaat masala and garam masala to it.

Mix properly. I usually mix the masala’s with hand so that it gets mixed evenly.

Take some dough and after rubbing it with some dry flour, start making a chapati using a rolling pin. Once it becomes the size of a mini chapati, stop and take a big spoonful of the paneer and place it in between.

Press the paneer gently to remove air gaps and start folding the chapati inwards to seal the paneer¬†completely. Once done flaten it a bit by pressing it between the hand palms. (Don’t press too¬† much since the paneer¬†may come out)

After rubbing with some dry flour, start rolling the parantha evenly.

Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)

Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end.Turn over the parantha, and apply some ghee on this end as well.

Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.

Cook properly from both the sides by turning over at regular periods.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
  • Try it at tea time/breakfast with a hot cup of tea and Amul Butter or homemade white butter.
  • Try it for lunch or dinner with curd.

Served

Tasty Cooking..!!

Sending this recipe to:

Mission Food: Whole Grains & Mission Explore food @ CookCookandCook and Thoushaltcook

Mission Explore Food

Puri

This post is a part of the Indian Breads theme at BM#28 hosted by Srivalli. This will my entry for Deep Fried Bread.

Puri is one of the breads that is most common in our cuisine.. There are some special days when making puri is mandatory, like Kanjak, some festivals like Teej, Diwali.. Puri is a must try with Aaloo Tamatar and pickle as breakfast..

Puri

Preparation Time:- 15 mins |  Cooking Time:Р1 mins per parantha |  Serves:- 3-4 people

INGREDIENTS:

  • 2 cups whole Wheat Flour (Gehun ka aata)
  • 1 tea spoon Salt
  • 1 tea spoon oil
  • 1/2 cup water + as needed
  • Oil to deep fry

PREPARATION:

Take flour, 1 tea spoon oil and salt in a bowl and mix well.

Add 1/2 cup water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle water 1 or 2 table spoon water to gather to a dough

Keep a side covered for 10 ‚Äď 15 minutes and then again knead to make it smooth with out any cracks.

Divide into equal sized balls. For rolling do not dust with flour, use some oil to grease the ball and roll out into circles. Not too thick, not too thin.

Heat oil in kadai,until fume just starts to come. Then keep it in medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri.  Gently press the puri with the perforated spatula when it tries to float on the top. This will make it puff well. Turn over and cook for another 30 sec or until golden spots appear on the puri.

Hot puri is ready to be served.. ūüôā

SERVING:
  • Try it at brunch/breakfast with aaloo sabzi and pickle.
  • Try it for lunch or dinner with any curry.

served

Tasty Cooking..!!

Sending this recipe to:

Mission Food: Whole Grains & Mission Explore food @ CookCookandCook and Thoushaltcook

Mission Explore Food