Mango Ginger Pickle/Mamidi Allam Pachadi

Mango ginger pickle

Mango ginger pickle requires no cooking and can be prepared in a jiffy. According to Ayurveda mango ginger has got lot of health benefits. Mango ginger aids digestion. It is effectively used for skin diseases , cold, cough and many more. Mango ginger has the appearance of regular ginger with raw mango flavour. It’s very tasty and the rhizomes are used for pickles,chutneys.  Using mango ginger I have prepared instant pickle which can be eaten with curd rice or hot steamed rice as an accompaniment. Here I present spicy, tangy, mango flavored  mango ginger instant pickle to relish with hot steamed rice. Njoy Cooking,Serving n Savoring!

Ingredients:

Mango ginger: 100 gms

Lemon: 1 big no.

Green chilli: 1 no.

Salt: As required

Red chilli powder: 2 tsp

Tempering:

Oil: 1 tbsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Hing: A pinch.

Method of preparation:

1. Rinse the mango ginger thoroughly.

2. Peel the skin of the mango ginger and chop them into fine pieces.

3. Chop the green chilli also into tiny pieces.

4. Take a bowl put chopped mango ginger pieces.

5. Then add green chilli, turmeric and required amount of salt into it. Add only half teaspoon of chilli powder if you are making for kids.Mix thoroughly.

6. Now add the tempering with mustard seeds, cumin seeds n hing too. Add lemon juice and Mix well.

7. Take separately small amount in a cup for kids.

8. Now add 1 1/2 tsp red chilli powder to the remaining pachadi and mix thoroughly.

9. Now the instant mango ginger pickle is ready to serve with hot steamed rice/curd rice.

Lemonade With Sabja Seeds

Lemonade with sabja seeds

This is simple,easy and quite refreshing. I have prepared lemon drink with sabja seeds. Lemon is rich in vitamin c and sabja seeds regulate the body heat. Sabja seeds are called sweet basil seeds and in Telugu “Sabja ginjalu”. One should not be confused with Tulsi(Holy Basil). Subja seeds help us for digestion and also great relief for constipation. Sabja seeds possess so many health benefits which are useful for us in day to day life. Lemon drink using subja seeds help us to reduce our body weight. Beat the summer with this healthy drink. Here I present Subja lemonade to quench our thirst during summers. Njoy Cooking,Serving n Savoring!

Ingredients:

Lemon: one big

Subja seeds: 1/2 tsp

Sugar: 2 tsp or honey 2 tsp

Salt: A pinch

Water: 300 ml(Approximately)

Ice cubes: 3/4 nos.

Method of preparation:

1. Soak the Sabja seeds in enough water for 30 minutes.

2. Take a glass of water(Approximately 300 ml) and squeeze half lemon into it.

3. Now add sugar and stir continuously till the sugar dissolves completely. Add a pinch of salt and mix well.

4. Take a serving glass and put soaked Subja seeds(Drain the water completely before adding them)into it.

5. Now pour the prepared lemonade or nimboo paani over it.

6. Half lemon is used to prepare lemonade and remaining half cut into slices. Carefully drop them into the drink and also use for garnishing.

7. Serve with ice cubes and enjoy the drink.

Tip:

If you want to prepare lemonade with chilled water, take 1/4 th glass of water and add sugar. Mix thoroughly and when it dissolves completely add chilled water now. Because if sugar is added directly to chilled water it takes lot of time to dissolve. If you have ice cubes at home, prepare the lemonade with normal water and just add the ice cubes before serving. Adjust the quantity of sugar accordingly.

Falooda

Falooda

Falooda is a classical dessert best suited for scorching hot day. It is famous street food in Mumbai as well as Delhi. But now it’s become  popular all over India. Main ingredients to prepare falooda are sweet basil seeds(falooda seeds), vermicelli/(falooda sev),rose syrup and ice cream. Sweet basil seeds are popularly known as subza seeds or falooda seeds.They are natural coolants  and helps to maintain our body temperatures during peak summers. Falooda sev is prepared out of corn flour or wheat flour. We can get them from any super market. Instead of that we can use vermicelli also. Here in this recipe I have used vermicelli and it tasted good. I have replaced rose syrup with Rooh Afza  and  finally topped with vanilla ice cream, nuts. Here I present lip-smacking,filling Falooda to please our senses. Njoy Cooking,Serving n Savoring!

Ingredients:

Sweet basil seeds(Sabja seeds/falooda seeds): 1 tbsp

Vermicelli:  2 tbsp

(Falooda sev)

Rooh Afza or Rose syrup: 2 tbsp

Chilled Milk: 100 ml

Vanilla ice cream: 4 scoops.

Rose essence: 2 drops(Optional)

Dry fruits: Few(cashews,almonds,pistachios,blue berries  n raisins)

Saffron strands: 3/4

Method of preparation:

1. Take 1 tbsp of Sabja seeds and soak in water.

2. When we pour water immediately subja seeds start absorbing water.

3. After 20 minutes they absorb water completely and looks transparent.

4. Meanwhile cook vermicelli on low to medium flame for 6/7 minutes or till they are done.

5. Strain the cooked vermicelli in a colander and keep aside.

6. To assemble the falooda take 2 serving glasses.

7. First put 1 tbsp of soaked subja seeds.

8. Over that put 1 tbsp of cooked vermicelli.

9. Then slowly pour 1 tsp of Roof Afza along the side of the glass so that it gives nice appearance and great taste too.

10. Now add 2 tbsp of Rooh Afza syrup and 2 drops of rose essence in 100 ml of chilled milk and mix thoroughly.

11. Crush the dry fruits in a mortar pestle. Spread few of them onto the vermicelli. Remaining dry fruits can be used for garnishing later.

12. Pour 50 ml of Roof Afza milk onto the vermicelli and subza seeds mixture(Pour 50 ml in each glass).

13. Now take 2 scoops of vanilla ice cream and put it over the chilled milk.

14. Garnish with choice of  dry fruits.

15. Now the Scrumptious Falooda is ready and can be served immediately.

Tips:

1. The left over subja seeds can be strained completely using strainer and can be stored in an airtight container. But these soaked seeds should be consumed in a day or two.

2. We can use them to prepare lemonade and also can be added to lassi or even for desserts too.

3. While serving falooda  for kids reduce the quantity of dry fruits an ice cream too.

Potato(Aloo) Curry for Poori

Potato(Aloo) curry for poori

Potato curry is best accompaniment for poori any time. This is very simple and easy recipe. Just the potatoes and onions are good enough to make this curry in very short time. This recipe can be easily prepared in a pressure cooker. Potato/Aloo curry I have prepared for poori can be served along with rotis,pulkas n chapatis too. Here I present quick potato curry for poori to relish any day. Njoy Cooking,Serving n Savoring!

Ingredients:

Potatoes: 3 large

Onions: 3 large

Green chillies: 3

Salt: As required

Curry leaves: A sprig

Coriander leaves: few

Tempering:

Oil: 1 tbsp

Urad dal: 1 tsp

Chana dal: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp(Optional).

Hing: A pinch

Curry leaves: few.

Coriander leaves: few(For garnishing)

Method of preparation:

1.  Rinse and peel the skin of potatoes and onions one by one.

2. Dice the potatoes and onions into small cubes.

3. Take a small pressure cooker and put diced onions, potatoes Along with 3 green chillies and one cup of water into it.

4. Pressure cook them for 2 whistles on low flame.

5.  Once the pressure settles down open the lid of the pressure cooker. Keep aside.

6. Heat kadai pour oil. Add the tempering ingredients urad dal, Chana dal, mustard seeds n cumin seeds.

7. Once mustard seeds splutter add a pinch of Hing into it.

8. Now add the boiled potato n onion mixture to the tempering.

9. Mix thoroughly the mixture and add curry leaves too.

10. Cook the curry on low flame till we get the right consistency.

11. Meanwhile prepare pooris with wheat flour.

12. To prepare pooris take one cup of wheat flour and 1/3 cup of water(approximately)adding lil’ salt. Knead the dough thoroughly. The dough should be hard and stiff otherwise pooris drink oil during deep frying.

13. Deep Fry the pooris on both sides in the oil.

14. Transfer the pooris using perforated spoon onto a kitchen paper towel to absorb excess oil present in them.

15. Pooris are ready and the aloo curry is prepared.

16. Garnish the aloo curry with coriander leaves and Serve hot and soft pooris with aloo curry.

Tips:

1. Another variation to aloo curry.Take one tablespoon of besan flour to one and half cup of water and mix thoroughly. Add  this to the curry mixture and allow to boil for 5 more minutes. Add the besan flour with water after step 9. Carrot and peas also can be added while boiling potatoes and  onions. Remaining procedure is the same as above.

2. To get soft pooris add 1 tbsp of oil or ghee while preparing dough for pooris. Ghee gives nice aroma to the pooris.

3. To get puffy pooris add 1/4 tsp sugar along with ghee to the wheat flour and prepare the dough. Roll the pooris uniformly into round shape. Sugar helps pooris to remain puffy for long time. While frying pooris in hot oil, slightly give pressure onto the pooris with perforated spoon. This helps pooris to puff up well.