Mango kulfi

Mango Kulfi Recipes Mango Kulfi is a very spicy, tasteful, tantalizing, tempting recipe.It's very delicious and yummy recipe. Just follow our quicker and easier method to make / Prepare Mango Kulfi and enjoy this luscious, mouth watering recipe. Let’s learn how to make/prepare Mango Kulfi by following this easy recipe. Ingredients: • 1 Ripe Mango • 1 can Sweetened Condensed Milk • 1/4 can Milk Powder • Sugar as per taste • 1/4 tsp Cardamom Powder • Few Strands of Saffron • 1/4 cup Pistachios(chopped coarsely) How to make Mango Kulfi: • Peel the mango and chop it into small pieces.Discard the seed. • Combine the mango pieces, sugar, condensed milk and milk powder in a pan and bring it to a boil. • Now add the cardamom powder, cook for 10 more minutes till the mixture thickens. • Now add saffron and pistachios. • Lower the flame and allow to cool completely. • Pour into kulfi moulds and freeze overnight till firm. • Mango Kulfi is ready.

Rawa kesari

• One cup rawa
• One cup sugar
• 4 tablespoon ghee
• 5 cashew nuts split
• 10 raisins
• One taspoon cardamom powder
• Few drops of kesari colour

Method:

In a kadai, put two tablespoon ghee and fry the rawa. Remove it. In the same kadai, put one teaspoon ghee and fry cashew nuts and raisins separately and keep it aside.

In a heavy bottomed vessel pour two cups of water and bring to boil. When it is boiling add the rawa and stir continuously till the rawa is thick and cooked soft. Now add sugar and stir continuously. Make sure there is no lump. Add few drops of kesari colour and mix well. Add ghee now. Kesari will leave the sides of the vessel. Now add cardamom powder, fried cashew nuts and raisins and mix well and remove from stove.

Note:Some rawa will absorb more water while cooking. Depending upon the quality/size of the rawa, you can increase water quantity. If you add three cups of water for one cup rawa, the kesari will be very soft.

Semiya kesari

• Semiya (Vermicelli) - 1 cup
• Sugar – 3/4 cup
• Water – 2 cups
• Ghee - 2 to 3 tablespoon
• Cardamom Powder - ½ teaspoon
• Cashew Nuts -10 Nos
• Raisins - 10 Nos
• Kesari Powder - a pinch

Method:

In a kadai put one teaspoon ghee and fry the cashew nuts and raisins. Remove and keep aside. In the same kadai, put one more teaspoon ghee and fry the semiya till light brown. Remove it.

In another thick bottomed vessel put the water and bring to boil. When it starts boiling, add the fried semiya and cook till soft. Add sugar and mix well. Add kesari powder (mixed in a tablespoon of water or milk) and stir well. Keep the flame into low. Cook till it thickens. Add remaining ghee, fried cashew nuts and cardamom powder. Stir thoroughly and transfer it to a greased bowl.

Keerai vadai

Ingredients:

• Urad dal                                    - 1 cup
• Bengal gram dal                        - 1 cup
• Onion                                       - 2
• Green chilly                               - 2
• Red chilly                                  - 2
• Pepper pwd                              - 1 tsp
• Asafetida pwd                           - ¼ tsp
• Green leaves                             - 1 cup
• Oil to fry
• Salt to taste

Method:

1. Wash and soak urad dal and Bengal gram dal for 1 hr.
2. Strain water from it.
3. Grind in blender to thick batter by adding salt and red chilly.
4. Chop onion, green chilly and green leaves to small pieces.
5. Add this to the batter, add pepper pwd and combine well.

6. Take a small ball of the batter, pat it flat.
7. Transfer it in hot oil and deep fry to golden brown.

8. Hot n tasty keerai vadai is ready to relish…

Chicken dry fry

Ingredients:
Chicken: 250 grams
Red Chili powder: 1 teaspoon
Turmeric powder:1/4 teaspoon
Ginger Garlic paste: 1/2 teaspoon
Cumin powder : 1/4 teaspoon
Aniseed powder: 1/4 teaspoon
Salt: 1/2 teaspoon
Oil: 1/4 cup

Method:

Mix all the ingredients except the oil and marinate the chicken pieces in the mixture for half an hour.
Heat a skillet with oil and fry the chicken pieces over medium flame keeping it covered with a lid for 10 minutes. Stir occasionally.  Remove the lid and fry for another 10 minutes over low flame till the chicken pieces turn golden brown and crisp.
Drain the excess oil and serve hot.

Mango burfi

• Fully Riped Mango (Medium size) - 1
• Besan Flour - 1 cup
• Sugar - 1 cup
• Milk Powder - 4 to 5 tablespoons
• Ghee - 2 to 3 tablespoons
• Cashew Nuts - few
• Cardamom Powder - 1/2 teaspoon

Since it is mango season, we get fresh fruits. If it is off-season, we can use ready-made mango pulp available in stores and make this Burfi.

Method:

Wash the mango and peel the skin. Cut the flesh portion into medium size pieces. Put it in a mixie and make a fine paste. For one medium size mango, you will get one cup of mango pulp.

In a kadai put a tablespoon of ghee and add besan flour. Fry in a medium heat till nice aroma comes out and the colour changes to light brown. Remove and keep aside.

In the kadai put the mango pulp and sugar and stir now and then till it thickens.

Add fried besan flour and mix it well. Add one tablespoon ghee. Stir continuously till it leaves the sides of the vessel and becomes thick dough.

Now add milk powder, cardamom powder and cashew nuts chopped finely. Mix everything well and transfer to a greased plate.

Allow to cool and cut it into small squares.

Kootanchoru

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ingredients:Parboiled rice- 2 cups,

toor dal- 1/2 cup,

Mixed Vegetables (Beans, Carrot, Peas) - 2 cups

quartered, potato- 1(big), cut into (big) cubes,

salt to taste,

asafoetida- a pinch,

turmeric pwd- 1/4 tsp,

tamarind paste - 1 tbsp,

brinjal - 1(small), quartered.

To grind:

Pearl onions - 8 (or 1 big red onion),

dry red chillies- 8,

garlic- 6

cumin seeds- 1 tsp,

fresh grated coconut- 2 tsp.

Grind the onions, dry red chillies, garlic, cumin seeds & coconut to a smooth paste.

For seasoning:

Oil- 3 tbsp,

mustard seeds- 1/2 tsp,

urad dal- 1/2 tsp,

vadagam - 1 tsp (optional).

Method:

In a cooker (Stove top or electric) add the rice and dal and wash well. Now add the ground paste, turmeric pwd, chopped veggies, salt, asafoetida, tamarind paste & enough water to cooke the rice (usually 4 - 5 cups) & cover & cook till done. Season the cooked rice with mustard, urad dal & vadagam & serve hot with a tsp of melted ghee.