Mango Kesari

Before the Mango season says 'bye' , I prepared a traditional dessert using Mango. Mango Kesari is the today's share. This is a delicious dessert which is easy to prepare. Mango Kesari is also known as Mango Sheera. It is a sweet dish prepared using semolina/sooji and mango. This is a very good dessert after a tasty meal especially during summer season in India. 


When you have sudden guest and you do not have any dessert to serve post meal, you can try mango kesari during the season of mangoes. We are typical sweet lovers though I have reduced the amount of my sweet intake. But our daughter enjoys every bite of sweet so I keep preparing sweet dishes.


I prepared Mango Kesari and packed in my daughter's lunch box along with masala dosa. I get feedback of from the little one, everything I send her. After returning from school she inquired me what was that sweet dish you gave it had a taste of mango and suji (semolina) was also there. I smiled and replied it is called Mango Kesari. She said it was very tasty you should often prepare that :).. So now it's your turn to prepare the easy and tasty Mango Kesari.

Mango Kesari

Ingredients

Ripe Mango - 1 medium
Semolina - 1/2 cup
Sugar - 3/4 cup
Cardamom Powder - 1/2 teaspoon
Saffron - a pinch
Cashew Nuts - 6 to 8
Ghee - 3 tablespoon

Procedure

1. Peel the mango and cut into small pieces. Take the pieces in blender along with sugar and cardamom powder and make a smooth paste.

2. Heat 1 tablespoon ghee in a pan and roast the cashew nuts till golden. Keep them aside.

3. Now heat the remaining ghee and add semolina/rava to the pan and dry roast well.

4. When the colour turn golden, add water as required.

5. Now add mango puree and saffron strands in it and allow  to boil. You can cover it with a lid.

6. When the water almost dries up, switch off the gas and allow to cool it down.

7. After that serve it garnishing with cashew nuts on top.



Mushroom Matar Pulao / Mushroom Peas Pulao

Every time I come back with a bang and promise myself that I won't be away from my blog for long time. Unfortunately that never happens and I become irregular at my space. I juggle with too many things at times and I could not make time to write down here. Today is not an exception and I am sharing an one pot meal here. My followers know my love for one pot meals. Mushroom Matar Pulao is my today's recipe.



Bangalore has become cold now and I slept off in the morning switching off my daily alarm. Last month was real fun and parents were around so I did not have to worry about a single thing (still I could not make time for blogging ;), do you think I am lazy?, Actually I was tied up with my work and enjoying with family!) If I miss alarm also my maid wake me up by ringing door bell. Today when I got up at 8 realized maid must have come and went. Seeing her missed call in mobile I called her immediately and came to know she is not coming today.  So immediately left bed and started doing all the daily chores, then finished breakfast and dropped our daughter at dance school. I went to Saturday market picked up fruits, vegetables and fish, few grocery and by that time I had to pick daughter again. Finally I reached home at 12.45 pm and there was no preparation for lunch. I couldn't think about an elaborate meal so one pot mushroom matar pulao came to rescue us. Lunch is ready within an hour, just on time! So now you know why I love one pot meals so much. Next time when you are in my situation, do try one pot meal like mushroom matar pulo.
Here is a link of some more one pot meals, check them and share your feedback: Click here


Mushroom Matar Pulao / Mushroom Peas Pulao

Ingredients

Basmati Rice - 1 cup
Mushroom - 150 gms, sliced vertically
Green Peas - one fistful or 1/4 cup
Onion - 1 Big, sliced
Ginger paste - 1 teaspoon
Cinnamon - 1 stick (1 inch)
Cardamom - 2 to 3
Clove - 2 to 3
Bay Leaf - 1
Salt to taste
Sugar - 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam Masala Powder - 1 teaspoon
Black Pepper Powder - 1/2 teaspoon
Refined Oil - 2 tablespoon
Ghee - 1 tablespoon

Procedure

1. Wash the rice and soak it for 20 minutes.
2. Heat oil and ghee together and add cinnamon, cardamom, clove and bay leaf.
3. Now add onions and saute till they are translucent.
4. Next add sliced mushrooms and green peas, and cook for 2 minutes.
5. Now it's time to add the spices including ginger paste, cumin powder, coriander powder, black pepper powder and garam masala powder. Mix them well.
6. Add the soaked rice and mix well so that the rice is coated with all the spices.
7. Now add water (2 to 2.5 cups) and add sugar, adjust the salt.
8. Cook for 15 to 20 minutes or till the rice is cooked on medium flame without covering a lid.
9. Serve hot with raita or any side dish.



Zucchini-Cheese Pancakes / Savoury Pancake Recipe

Pancakes are always quick-fix for morning breakfast and kids preferred to have them. Even I prefer pancakes once a week in my breakfast or brunch. But the better-half doesn't like it so we avoid it on a weekly basis and include this once in a month or sometimes when he is on tour. Normally we are used to with the sweet pancakes however today I am sharing a recipe of savoury pancake.


People who do not prefer to eat too much sweet and avoid eating pancakes for this reason now they can try this savoury pancake recipe. Since I entered into this virtual world I have started experimenting more on varieties of food items. I picked up Zucchini as I read it  is a very good source of protein, vitamin and minerals. So I decided to include in our diet and thought of including in pancakes and while searching I landed to this page. Zucchini Cheese pancake is a very good breakfast, brunch or snack option for kids as well as adults. I loved the taste of this savoury pancake. Next time I will try some other recipe with zucchini. I added cheese here to make it more kid's friendly but you can avoid it.


Zucchini-Cheese Pancakes / Savoury Pancake Recipe

Ingredients

Zucchini - 1 medium, grated
All purpose flour - 1 cup
Cheddar Cheese - 1/2 cup, grated
Eggs - 2
Onion - 1 medium, chopped
Black pepper - 1 teaspoon
Butter - 3 to 4 tablespoon
Salt to taste

Procedure

1. Grate zucchini and place it in a colander. Sprinkle some salt and leave it for 10 minutes to drain off the excess moisture.
2.Squeeze zucchini and place them in a mixing bowl.
3. Now add flour, chopped onion, salt and pepper into it.
4. Add grated cheese and mix well.
5. Beat two eggs in another bowl and add it to the  mixture. Mix them well.
6. Heat a non-stick pan and grease it with butter.
7. Now take a scoop full of batter and flatten on the pan to make pancake. 
8. Cook till the side is golden in colour and turn the other size to cook till golden. 
9. Repeat the process for the remaining batter and serve hot by adding a dollop of butter on top.




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