Mango Squash (Without Preservative)

Here is a cooling summer drink to beat heat,we frequently drink mango juice which is available in market.Which has preservatives in it.We can prepare this mango juice in our own kitchen without any preservatives and can be stored for almost a month.

Ingredients

1. Mango - 2 
2. Sugar - 2 cups
3. Yellow color (optional)
4. Lemon - 2
5. Water - 2 cups

Procedure:

• Wash the mangoes,peel them and take out the pulp,we get a thick mixture keep it aside.
• Now take a separate heavy bottomed bowl add sugar,water,color to it and mix it well.

• Now boil this mixture for approximately 12-15 mins to make a sugar syrup.

• Once it done turn off the flame.
• Now mix both  the mixtures i.e., sugar syrup and mango pulp.

• Mix it well,sieve the mixture and allow it cool totally .
• Fill the juice in a bottle and store in the refrigerator.
• When you want to drink,take 1 part of concentrated mango squash and mix 3 times the quantity of water into it,mix it well put ice cubes and serve it chill.

....:)

Mango Squash (With Preservative)

Here is a cooling summer drink to beat heat,we frequently drink mango juice which is available in market.We can prepare this preservative mango juice in our own kitchen and can be stored for almost 4 -5 months i.e., we can have this delicious drink through out hmm it sounds yummy rite.We can prepare this by using preservatives or even without preservatives. I will post both of them.

Ingredients

1. Mango - 2 
2. Sugar - 2 cups
3. Yellow color (optional)
4. Citrix - 1/4 tbps
5. Potassium metabisulphate - 1/4 tbps
6. Water - 2 cups

Procedure:

• Wash the mangoes,peel them and take out the pulp,we get a thick mixture.

• Now boil this mixture on low flame for almost 10 - 15mins.

• Once it is done turn off the flame and allow it to boil
• Now take a separate heavy bottomed bowl add sugar,water,color to it and mix it well.

• Now boil this mixture for approximately 12 mins to make a sugar syrup.

• Once it done turn off the flame.
• Now mix both  the mixtures i.e., sugar syrup and mango juice.

• Mix it well,sieve the mixture and allow it cool totally .
• Fill the juice in a bottle and store in the refrigerator.
• When you want to drink,take 1 part of concentrated mango squash and mix 3 times the quantity of water into it,mix it well put ice cubes and serve it chill.

....:)

Egg Pulav

Chicken eggs are widely used in many types of dishes,both in sweet and savory including baked foods. Protein in cooked eggs are more rather than raw eggs and cooked ones are easy to digest.
Egg Pulav is a popular dish it makes a feast for taste buds and its a perfect lunch with less masala when compared to biryani and simple to cook.It taste delicious.
Normally pulav tastes a bit sweet here this tastes spicy if you like to add more spicy add chilies more.

Ingredients:

1. Cooked rice - 2 cup
2. Eggs - 3
3. Onion - 1
4. Tomato - 1
5. Green chilli - 4 to 5(slited)
6. Ginger Gralic paste - 1 tbps
7. Turmeric - pinch
8. Pepper
9. Mint leaves 
10. Coriander leaves
11. Salt

For seasoning:

1. Oil/Ghee
2. Bay leaf - 1
3. Cloves - 2
4. Jeera - 1/2tbps
5. Sompu - 1/4 tbps
6. Cardamom(elachi) - 1
7. Cinnamon - 1 inch
8. Star anise -1
9. Cashew - 6-8

Procedure:

• Heat ghee/oil in a pan and add whole seasoning ingredients and let them splutter.
• Now add onion and saute them till they turn transparent now add green chili,tomato,ginger garlic paste,salt and saute them.
•  Break the eggs and saute them with the above mixture and cook them for 5mins.(as soon as you break egg add little amount of salt,turmeric,pepper and saute them)
• Now add cooked rice to egg gravy and mix it well and cook for 2 mins
• Note:If you have taken rice add rice to the gravy add enough water and pressure cook it.
• Now transfer the egg pulav in serving bowl and garnish it with cashew, coriander leaves...Ready to serve..:)Serve it with raita.

Curry leaf Idli Podi

This podi is made from curry leaf/Kariveppila which is rich in protein, nutritious and very aromatic,this podi can be stored for more than a month. Idli podi is basically an essential food item in dining table for south Indians you can find this podi served in all hotels with tiffin items.It can also be taken as a lunch,all you need is hot steamed rice,ghee and podi it tastes heavenly, papad as side makes it totally yummy complete meal.

Ingredients:

1. Fresh curry leaves - 1 cup
2. Red Chili - 7 to 8
3. Urad dal - 1/2 cup
4. Chana dal-1/2 cup
5. Toor dal - 2 tbps
6. Dhania(coriander seeds) - 3 tbps
7. Jeera - 1 tbps
8. Asafoetida(Hing) - 1/4 tbps
9. Peppercorns- 1 tbps
10. Tamarind - small marble size
11. Garlic - 4 cloves
12. Salt
13. Oil

Procedure:

• Wash curry leaves well,drain and spread them on a clean cloth and dry it well.
• Once its completely dry,add 1 tbps of oil in a fry pan and saute curry leaves,tamarind,garlic until the curry leaves turn crispy,keep the aside to cool.
• Dry roast Urad dal,Chana dal,Toor dal separately until they turn golden brown,remove from pan and allow it to cool.
• Now dry roast red chili,jeera,peppercorns and dhania for few minutes and turn off the flame.
• Allow all these ingredients to cool totally.
• Now grind all the ingredients together by adding salt and asafoetida to it,to a fine powder or as per your preference.
• Store it in a air tight container and serve when ever it is required with oil or ghee.

Aloo Cutlet!..:)

Here is a very quick and really yummy snack specially for kids.Cutlet would be a favorite dish to may of us,when it is cooked with potato it turns out much more delicious.So here you can cook this yummy cutlet in your kitchen.In this dish to reduce the fat amount i  opted to pan fry them instead of deep frying it turned out awesome.

Ingredients:

1. Potato boiled -  4
2. Bread crumbs - 5 tbps
3. Chili powder - 1 tbps
4. Cumin powder - 1tbps
5. Coriander powder - 1 tbps
6. Turmeric powder - 1/4 tbps
7. Garam masala - 2 tbps
8. Green chili - 1 (finely chopped)
9. Maida - 1 1/2 tbps
10. Cornflour - 1/2 tbps
11. Coriander leaves
12. salt
13. Oil/Butter

Procedure:

• Take a bowl add boiled potatoes and mash it well.
• Add all the ingredients except breadcrumbs and oil in the mashed potatoes and mix it well.
• Take small portion of this mixture in your palm and make them in your desired shape like oval,triangle,heart etc.,and coat bread crumbs on both the sides.
• Heat a flat pan and fry these cutlets both the sides by adding oil or butter until it turns golden brown on both the sides.

• Transfer them in serving plate and serve them hot with sauce..:)

Tomato Rice

Tomato rice is a spicy and tangy rice that best suits for picnic and in lunch box.Tomato rice can be cooked in many styles,it can be cooked by using tomato sauce or only by using nice ripe tomatoes here in this recipe i have used ripe tomato.It makes a great one-dish meal.

I am using cooked rice, you can even take rice,when tomato is mushy add rice and pressure cook it by adding enough amount of water i.e., if we take 1 cup of rice add 2 cups of water.

Ingredients:

1. Cooked rice  - 1 1/2 cup
2. Onion - 2
3. Ripe Tomato - 4
4. Green chili - 2 slit
5. Ginger garlic paste - 1 tbps
6. Turmeric powder - 1/4 tbps
7. Red chili powder - 1 tbps
8. Garam masala - 1/2 tbps
9. Mint leaves - 10 -12
10. Coriander leaves
11. salt

For seasoning:

1. Oil
2. Bay leaf - 1
3. Cloves - 2
4. Jeera - 1/2tbps
5. Cardamom(elachi) - 1
6. Cinnamon - 1 inch
7. Cashew - 6-8

Preparation:

• Heat oil in a pan add seasoning ingredients and fry them for few minutes once they are done add finely chopped onions to it,saute them till it turns golden brown.
• Now add ginger garlic paste and saute it for few seconds then add green chili and tomato saute this for another 2 min.
• Now add turmeric powder, chili powder,mint leaves,garam masala,salt and cook till tomatoes turn mushy.
• Now add cooked rice to tomato gravy and mix it well and cook for 2 mins.
• Note:If you have taken rice add rice to the gravy add enough water and pressure cook it.
• Now transfer the tomato rice in serving bowl and garnish it with cashew, coriander leaves...Ready to serve..:)