Mango shuffle

400 gm fresh cream
2 mango
Powdered suger
Take fresh cream in a bowl and add the suger than bit it with blender add 1 mango pulp in it and again bit it  when cream get this  take one bowl put some small mango price in bottom and
crush mangocack than  put cream in it in half bowl again put cack and mango pieces than again put cream at last decorate with mango pulp  and put it in fridge and serve chilled

Curry Leaves Lemonade

ingredient…..
Consuming curry leaves daily will help improve health and reduce weight.In this summer let’s have a cool drink with total health benefits.Ingredients For SyrupCurry leaves – 1 cupIn a mixer add curry leaves and make it into very smooth paste by adding 1 cup of water.  Strain the juice and store it as syrup.Ingredients  – Curry leaves lemonadeCurry Leaves syrup – 2-3 tspLemon Juice–1 tspWater – 1 cupsSalt/Sugar

Method

In a glass of water add 2 – 3 spoon of curry leaves syrup and one spoon of lemon juice. (Can make it strong depending upon your taste)Depending upon taste add sugar or salt.Mix well and put ice cubesIts ready………………

.

Note: – You can store the syrup for 1 or 2 days.

 

Khichda kabab

Take leftover khichda. Remove from fridge. Mix cut onions, coriander, red chilli powder, turmeric, dhanajeeru, salt if required, besan roasted for a grip. Make little kabab shape and dip in bread crumbs and fry it. Serve it with chutney or ketchup

Chicken garlic balls

Cut 1/2 kg boneless chicken into small cubes..add ginger garlic paste,salt,black pepper,white pepper and egg...grind it..
Then remove the mixture in a bowl..make small balls and fry it..
Then cut capsicum,carrot,onion and tomatoes into small pieces..
Heat oil in a wok and add all the vegatables and let it cook for sometime..then add fried chicken balls and mix it well
For gravy
Add tomato ketchup,worchestor sauce,chilli garlic sause,salt,oyster sauce and little water..cook for few min..then dissolve 3tbsp corn flour into little water..cook till it thickens

Easy To Make Summer Drinks

Masala Chaas.
Masala Chaas is a favourite in Gujarati households all year long but more so in summers.

To make 1 glass of masala chaas, take one-third glass curd, thrown in half tsp grated ginger, half a green chilly, few curry leaves, 1 tsp coriander or mint leaves  and  and blend it in the small mixer for few seconds. Remove and add 2/3 cups water and salt to taste. Mix well and serve chilled. Chaas is a great digestive aid.

Mango Lassi.
Lassi has acquired international fame and has had variants over the years. The modest lassi now have exotic cousins. Summers and mangoes go hand in hand. What better combination that mangoes with lassi?

Chop one cup Alphonso mangoes after de-skinning and puree.  Add to half cup well blended curd and half cup water. Stir in a pinch of cardamom powder and mix well. Serve chilled. Change the ratio of mangoes/ water/ curd as per your preference. Add sugar as per taste only if mangoes do not provide the required sweetness.

Aam Panna.
Aam Panna  or “Kairi Panna” is a  favourite in Maharashtrian households.Traditionally, raw mango was roasted and the pulp removed thereafter. If you do not want to roast it, you can pressure cook it.  Add 1 cup sugar/ jaggery powder to 1 cup raw mango pulp and mix well. You can spin it in a blender for a few seconds too. The sugar can be adjusted depending on the sourness of the mango. Add black salt and jeera powder as per taste. Serve chilled with few mint leaves. You can alternately blend in the mint leaves paste along with the mango pulp.

Jal Jeera.
All across North India, you can see carts selling Jal Jeera. Instead of buying from the local “thela wala” where you are not too sure of the quality of water, you can easily make this refreshing drink at home..

Make a glass of lemon juice with one cup water, 1 tbsp sugar and juice of 1 large lemon. Mix in a pinch of rock and black salts, 1 tsp of roasted jeera powder, few sprigs of mint and coriander leaves, ¼ tsp amchur or raw mango powder and ¼ tsp grated ginger. Blend the ingredients well, garnish with boondi and serve chilled.

Kokum Sherbet.

Kokum Sherbet is a favourite of Konkan India. Soak 100 gms kokum in hot water for 30 minutes and remove the pulp. Add 1 tsp each of black and rock salts, sugar to taste, 1 tbsp roasted jeer powder, 1 tsp cardamom powder, few sprigs of mint leaves and 2 cups water.

Kokum is rich in Vitamin C and is an excellent summer coolant.

Coconut and Lemon Iced Tea.
Iced Tea is a hot favourite in summers. This recipe gives a new twist with the inclusion of coconut water.

Boil 3 cups water in a pan and add 3 tsp tea leaves; let it brew for a minute. Strain and cool tea.  Add ice cubes, 2 cups coconut water, 4 tbsp honey and 4 tbsp lemon juice.

Garnish with mint leaves and thin lemon slices.

Red cook cheese balla

Boil chicken with ggc paste shredd it .boil potatoes in a pan add oiladd tandoori masala jerra powder black.p.p. ajino oregano chilli sause soya sauce  vinegar  salt and shredded chicken cook well wen the mixture cools down add smashed potatoes  ( cabbage n capsicum optional) add spring onion  mozeralla chèese mix all make balls Nw in a bowl take 2 maida and  1 cornflour  n baking pwd salt n oregano add water dip balls in battern coat with bread crumbs deep fry.😀

Lemon and Cream Chicken

Ingredients:
1kg chicken pieces(clean n washed)
2-3 lemon
Ginger- garlic paste
5-6 medium size onions
4-5 green chillies (slightly deseed )
Fresh cream
Fresh Pepper pwdr
Coriander leaves
Butter

Method
1 : Marinate the chicken with GG paste ,lemon , fresh pepper pwdr ,turmeric pwdr , salt to taste...
2 : Grind the pieces of onions ,green chillies ,the stems of Coriander to a fine paste n keep it aside...
3 : Take a pan n shallow fry the chicken pieces in little butter ...keep turning the pieces till u get the brown tinge over it.
4: Saute this paste in butter( I used oil) till light brown n add GG paste to it n add little water n saute fr 15 mins...
5 : Now add the fried chicken pieces to the paste, little pepper n salt n add water and cook till chicken becomes tender..
6: Add fresh cream n cook for 5 minutes n add finely chopped coriander leaves...

Ready to serve the lemony n tangy chicken...

Oats Tikki with Healthy Green Chutney

Ingredients

For The Healthy Green Chutney (makes 1/4 Cup)
1/2 cup chopped mint leaves (phudina)
1/4 cup chopped coriander (dhania)
2 tbsp roughly chopped onions
1/2 tbsp lemon juice
a pinch of sugar
2 green chillies , roughly chopped
salt to taste

For The Tikkis
1 cup quick cooking rolled oats
1/4 cup grated low-fat paneer (cottage cheese)
1/4 cup grated carrot
1/2 cup boiled , peeled and mashed potatoes
2 tbsp finely chopped coriander (dhania)
1 tsp lemon juice
1 1/2 tsp ginger-green chilli paste
1 tsp chilli powder
1/2 tsp garam masala
1 tsp dried mango powder (amchur) (amchur)
salt to taste

Other Ingredients
1/4 cup low-fat milk (99.7% fat-free) for coating
1/2 cup quick cooking rolled oats for coating
1 1/2 tsp oil for greasing and cooking

Method 
For the healthy green chutney

1. Combine all the ingredients and blend in a mixer to a smooth paste using very 
little water.
2. Keep refrigerated till use.

For the tikkis

1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 6 equal portions and roll out each portion into a 50 mm. 
(2") flat round tikki.

How to proceed

1. Dip each tikki in the milk and then roll them in oats till they are evenly coated 
from both the sides.
2. Heat a non-stick tava (griddle) and grease it using 1/4 tsp of oil.
3. Cook each tikki, using 1/8 tsp of oil, till they turn golden brown in colour from both 
the sides.
4. Serve hot with healthy green chutney

Savoury Oats Pancake

Ingredients:

1 cup Oats Flour2 tbsp Sooji2 Chillies finely chopped1 tsp Red Chilli powder1 tsp Cumin Seeds1 tsp Coriander powder1/2 tsp garam masala1/4 tsp Turmeric powder1/4 cup Chopped Red Pepper1/4 cup finely chopped Onion1 cup chopped Spinach1 1/4 cup water2 tbsp Lemon juice

Method

Put quick oats in to a blender and grind them till they get flour types texture.Now take a cup of oats flour in to mixing bowl.To that add sooji and mix well.Then add turmeric powder, whole cumin seeds, red chilli powder, garam masala, coriander powder, salt and mix well.Add water and mix well.Add red pepper, onion, spinach, lemon juice, green chillies and mix well.Set the bowl aside for 10 mts.Now heat up skillet over medium high heat.Drizzle some oil at the center of skillet.Pour ladle full of pancake batter the the center of skillet and spread that around to make that in to round shape.Drizzle some oil around it.Let that cook up till it starts to leave the sides of the skillet.Now flip and cook till it gets deep golden color.Serve hot with peanut garlic chutney!

Mirchi ka salan

Ingredient
Green chilli 250 gm
Onions 2-3
Green chilly choti vaali
Red chilly powder 1/2 tsp
Haldi 1/4 tsp
Salt as per teste
Gg peste 1-1/2 tsp
Hing 1/2 tsp
Jeera 1/2 tsp
Safed til 2-3 tsp ( paste bnaa lay )
Kaaju nd baadam 1 cup mixe ( bhego k peste bnaa lay)
Oil
Amchur powder 1 tap
Kis mis 1/2 cup
Coriander leaf for garnish

Method
Sabsay pahlay mirchi ko lambaai m cut kar lay fir achay say wash kar lay agar aap cahay ho seeds nekaal day...... Fir ek kadaai m oil gram karay us m jeera nd hing daalay fir mirchi ko daal k 2-3 min paknay day fir onion nd green chilly ka peste bnaa lay or usay nd gg peste ko add kar day jab vo cook ho jaye to sabhi sukhay masaaly add kar day fir jab oil upar aa jaye to till nd kaaju baadam ka peste daal day nd 1-2 min baad thoda paani jetna aap ko jarurat ho add kar day nd slow  flame par 5-7 min cook karay nd gas off kar k coriander leaf say garnish karay

Full chicken 🐓fry ☝

Clean the chicken n make cuts.. Take curd, add gg paste, salt, haldi n green chillies paste n tandoori chicken masala. Mix well n spread this masala all over to the chicken. N cook it till the chicken becomes soft n masala gets dried up ( should be little lach lacha).  Now coat garam masala powder on it...add one boiled egg inside the chicken... Finally coat bread crumbs n egg n then fry it..

Puri from left over rice

Make yummy Puri from Left over Rice .Simple......................,1 full mug mashed left over Rice             half  cup roti  ataa      salt..little haldi ........one tea spoon adu lasan..one table spoon oil.....salt to yr taste...one table spoon methi  or thaniya                    mix  everything make like chapati ataa ....make  luwa size of Roti roll small size of Puree   Deep Fry in hot oil   like Puree                keep on pouring hot oil untill  Puree is fluffy remove when golden Brown

Quick n easy cake

Quick n easy cake 👆�
In 5 mn
Parle g biscuits-10pcs
Hide n seek biscuits-10pcs
Milk
Powdered sugar
1pckt eno plain without flavour

Grind biscuits mix sugr pwdr n mix milk n make batter ( jst as idli batter) NW tk pour in microwave proof bowl n mix 1pct eno n put emigetly in ovn n microwave it fr 5mn ur fluffy cake is ready to eat😋😋😋

Stuff idli

Ingredients:

3 cups Idli batter(links follows)

1 cup Potato curry(recipe follows)

a pinch of cooking soda

 

Idli batter recipe:

Idli recipe using Idli rawa

   (or)

Idli recipe using Idli rice

 

for Potato stuffing:

2 large Potatoes,boiled

1/3 cup boiled fresh/frozen Green Peas

1 medium Onion ,finely chopped

3-4 Green chillies, chopped fine

1/4 tsp Turmeric powder

1 tbsp Chana dal

1 tsp Urad dal

1/2 tsp Mustard seeds

2 tbsp Coriander leaves, finely chopped

8-10 Curry leaves, finely chopped

salt to taste

2 tsp Oil

 

Method:

to prepare potato stuffing:

Mash the peeled and boiled potatoes and keep it aside.

Heat oil in a pan,crackle mustard seeds and fry chana dal,urad dal till brown.

Add chopped green chillies,curry leaves and onions and fry until they turn pinkish in color.

Add boiled fresh/frozen peas and fry well.

Add turmeric,salt and mashed potato to it and give a nice stir and cook it for a couple of minutes.

Add coriander to it and mix properly and keep it aside to cool down.

Make small gooseberry sized balls out of the mixture and flatten them and keep aside.

to prepare stuffed Idlis:

Take out the required portion of Idli batter and add a pinch of cooking soda to a spoonful of water and mix it well and add to Idli batter and mix nicely.

Grease the idli plates and switch on the steamer with enough water.I use my cooker and steam without whistle(weight).

Pour 1 tbsp of idli batter into each impression and place the flattened potato stuffing and pour 2-3 tbsp idli batter to cover the filling.Stack up all the idli plates and steam for 10-12 mins.Rest it for another 3-4 mins.

Dip a clean wide spoon in water and remove the idlis from the plate.Keep dipping the spoon in water in between which helps in taking out the idli easily.

Keep them in hot box or serve directly on to a plate.Always serve these idlis hot..
Notes:

For potato stuffing you can even add grated carrots along with peas.

You can even use mixed vegetable stuffing instead of potato stuffing in the recipe.

Make sure that the Idli batter is thick to get perfect stuffed Idlis. If the batter is thin there are chances that the filling would settle down in the Idlis.