30
Jun 16

Banana flower cutlet

Yummy Banana flower cutlet is ready and good for evening snacks, otherwise as you wish, for tea time or any time for children as well as adult.

Do you know banana plant is the largest plant on the earth in the group of herbs? It is actually called giant herbs. The tender banana leaves are used as plate for eating, tender banana stem is used as juice and vegetables. Banana flower looks very beautiful. It is called ‘banana heart’. It is excellent food, rich in many nutrients and iron. It is a super food for women, especially for nourishing mother.

Ingredients:

  • Banana flower: 1no (Medium size)
  • Potatoes: 3-4 no. (Medium size)
  • Onion: 1no. (Medium size)
  • Ginger: 2” pieces
  • Green chili: 2 no.
  • Kalongi (onion seed): ¼ spoons
  • Salt: half teaspoon
  • Poppy seed: 1 tablespoon
  • Roasted cumin powder: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Bread crumbs: ½ cup
  • Maida (all purpose flour): 2 tablespoon
  • Oil: for deep frying

Preparation:

  1. Remove outer layer of banana flower till white layer comes.
  2. Keep bunch of flower aside.
  3. Remove hard stem from each flower. Cut each bunch very fine pieces.
  4. Put all cutting into a bowl filled with water (otherwise it will turn dark brown as it contains lot of iron)
  5. Cook and boil this banana flower till it become soft. (We can do it in the cooker or microwave)
  6. Strain water with the help of strainer. Keep aside.
  7. Boil potatoes, peel off and mash the potatoes, keep aside.
  8. Chop onion, green chili and ginger into small pieces, keep aside.
  9. Take a bowl, put Maida and a pinch of salt, make smooth batter, and keep aside.

Method:

For making cutlet batter:

  1. Take a mixing bowl, put boiled banana flower, mashed potato, ginger, green chili, poppy seed, onion, salt chat masala, Kalongi and cumin powder, Mix properly, now cutlet batter is ready to make cutlet.
  2. Divide this batter into 10-12 parts to make lemon size ball.
  3. Make heart shape or round shape with help of mould and press with palm to get shape as shown in photo. Keep aside.

 

To dip fries the cutlet:

  1. Take fry pan, heat oil in it, Let oil to smoke. Pour a drop of batter into the oil.
  2. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil, dip the prepared cutlet into smooth batter, roll this into bread crumbs and fry all cutlets to high flame till golden brown. Take out the fried cutlet into the serving dish.
  4. Repeat this till all batter is finished.
    Banana flower cutlet

    Banana flower cutlet

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    making cutlet batter

    making cutlet batter

    cutlet batter and bread crumbs

    cutlet batter and bread crumbs

     raw cutlet and bread crumbs

    raw cutlet and bread crumbs

     raw cutlet and bread crumbs

    raw cutlet and bread crumbs

     raw cutlet dip into solution

    raw cutlet dip into solution

    rolled this into bread crumbs

    rolled this into bread crumbs

    rolled this into bread crumbs

    rolled this into bread crumbs

    dip fries

    dip fries

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet


27
Jun 16

Mango kheer (phalahari recipe)

Variety is the spice of life, and when a little more variety comes to dessert, especially the exotic ones, it is always a pleasure, those who love the mango…

The recipe of mango kheer after meal…

If Sama rice is not available use basmati zeera rice, it will create the same magic with added flavor.

Ingredients:

  • Mango: 2 no. (300-400 gm)
  • Sama rice: 50 gm
  • Ghee: 5gm (1teaspoon)
  • Milk: 1 liter
  • Sugar: 100gm (2 serving spoon)
  • Green cardamom: 4-5 no.
  • Almond: 12-15 no.

Preparation:

  1. Clean and wash rice. Keep aside.
  2. Peel off mangoes, cut into pieces, discard seeds, and put the pulp in to blending jar, blend it till fine paste. Keep in refrigerator.
  3. Chop almond into slices, Keep aside.
  4. Peel off green cardamom and make powder, keep aside.

Method:

  1. Boil the milk, Put clean and washed rice into the milk. Stir it; continue to cook 25-35 minutes on low flame. Stir it every 5 minutes.
  2. When rice is done and become soft, add sugar green cardamom powder, half of Almond slice (keep half quantity for decoration), add 1 teaspoon of ghee. Put off the flame, and let it cool.
  3. After coming to normal temperature add refrigerated blended mango paste into this, Stir properly
  4. Serve it warm or cold into serving bowl, Sprinkle left out chopped almond and pistachio
  5. Healthy and special Mango kheer (phalahari recipe) is ready to serve.
Mango kheer (phalahari recipe)

Mango kheer (phalahari recipe)

Mango kheer (phalahari recipe)

Mango kheer (phalahari recipe)

Ingredients

Ingredients

Put clean and washed rice

Put clean and washed rice

Put clean and washed rice

Put clean and washed rice

Stir it

Stir it

add sugar green cardamom powder

add sugar green cardamom powder

add sugar green cardamom powder

add sugar green cardamom powder

add 1 teaspoon of ghee

add 1 teaspoon of ghee

let it cool

let it cool

blended mango paste

blended mango paste

add refrigerated blended mango paste

add refrigerated blended mango paste

Mango kheer (phalahari recipe)

Mango kheer (phalahari recipe)

Mango kheer (phalahari recipe)

Mango kheer (phalahari recipe)

Mango kheer (phalahari recipe)

Mango kheer (phalahari recipe)

Mango kheer (phalahari recipe)

Mango kheer (phalahari recipe)


25
Jun 16

Mango milk shake

Mango Shake! The Recipe is for a quick and super breakfast for everyone especially for children. Sometimes they don’t have time, rather they want to go to play fast, they don’t want to chew food, and they are in hurry, so the solution is simple. Put some mango into the blender, add milk and ice, and spin it, it is ready to serve…

The goodness of milk and mango, the yummy mango milkshake! So tasty, so healthy made with pure milk, which gives strong bones and teeth, protein for muscles, lactose for more energy, vitamin ‘B’ for better immunity and vitamin ‘E’ for glowing skin of your children.

Ingredients:

  • Mango: ~ 400 to 500 gm (I use langra, dashari, alfanso, chausa depending upon availability.)
  • Sugar/honey: 1-2 tablespoon (as per your taste)
  • Milk: 400-450 ml
  • Mango essence: ½ teaspoon (optional)
  • Ice cube: few

Preparation:

  1. Peel off mango chop into small pieces, keep aside.

Method:

  1. Take a grinding jar; put chopped mango along with 100 ml milk and sugar, grind it to medium speed till it become smooth.
  2. Add remaining milk, ice cubes and blend them on high speed, healthy Mango milk shake is ready for everyone.
  3. While serving in tumbler garnish with mango slices.
    Mango milk shake

    Mango milk shake

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    put chopped mango along with 100 ml milk and sugar

    put chopped mango along with 100 ml milk and sugar

    put chopped mango along with 100 ml milk and sugar

    put chopped mango along with 100 ml milk and sugar

    put chopped mango along with 100 ml milk and sugar

    put chopped mango along with 100 ml milk and sugar

    serving in tumbler

    serving in tumbler

    serving in tumbler

    serving in tumbler

    Mango milk shake

    Mango milk shake

    Mango milk shake

    Mango milk shake

    Mango milk shake

    Mango milk shake

    Mango milk shake

    Mango milk shake


22
Jun 16

Coconut milk pulao (Thengai pal pulao)

My son is coming today to spend a week with us, so I was thinking to cook something special for him, so I decided to exceptionally marvelous, superb, yummy south Indian delicacy coconut milk pulao (Thengai pal pulao).

Recipe, in which I grind ginger and garlic with traditional way mortar and pestle, and use ramba leaves gives high fragrant smell in my house, my family love its unique taste, you too will love it…

Ingredients:

  • Basmati rice (preferably long grain): 2 Cup
  • Coconut:  1 no. (Medium size) Or
  • Fresh coconut milk: 4 cup
  • Ramba/kewada leaf (pandanus odorus): 2 no.
  • Onion: 1 no. (Medium size)
  • Tomato: 1 no.
  • Ginger: 1 tablespoon (grated)
  • Garlic: 3-4 flakes.
  • Cashew nut: 10-15 no. (Optional)
  • Salt: 2 teaspoon
  • Clove: 4 no.
  • Green cardamom: 2 no.
  • Cinnamon: 2’ stick
  • Ghee: 1 tablespoon
  • Refined oil: 1 tablespoon

Preparation:

  1. Wash the rice and keep aside.
  2. Slice the onion and the tomatoes, keep aside.
  3.  Roughly grind ginger and garlic in the traditional way i.e. is mortar and pestle.
  4. Coconut milk preparation:
  5. Take fresh coconut and break it, Scarp only white portion of coconut with help of coconut scraper.
  6. Take scraped coconut into grinding jar, add 2 cup of water, Grind well as chutney, Strain the chutney with fine strainer, store the liquid aside, this is called coconut milk, put back the coconut residue into grinding jar, add again 2 cup of water, Grind again and strain, now 4 cups of coconut milk is ready. (You can store it in refrigerator).

Method:

  1. Take a pressure cooker, heat ghee and refined oil, fry cashew nut till light brown. Keep aside.
  2. Put green cardamom, cinnamon and clove, sputter for few seconds and add roughly grind ginger-garlic paste stir fry for few seconds on high flame then add sliced onion and ramba leaves (just break by hands in to 3-4 pieces) fry till onion gets translucent.
  3. Add chopped tomatoes, stir and fry for couple of minutes, add salt and Pour coconut milk when starts boiling, add rice, stir it and close the cooker lid , Cook on high flame Bring to full cooking pressure, put off the flame. Allow cooker to cool and open.
  4. Transfer into serving bowl, Decorate with cashew nut, delicious coconut milk pulao (Thengai pal pulao)
  5. Serve with fried peanut, boiled eggs, papad, salad and chutney.
Coconut milk pulao (Thengai pal pulao)

Coconut milk pulao (Thengai pal pulao)

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

heat ghee

heat ghee

Put green cardamom, cinnamon and clove

Put green cardamom, cinnamon and clove

ginger-garlic paste

ginger-garlic paste

add sliced onion and ramba leaves

add sliced onion and ramba leaves

add sliced onion and ramba leaves

add sliced onion and ramba leaves

Add chopped tomatoes

Add chopped tomatoes

stir and fry for couple of minutes

stir and fry for couple of minutes

Pour coconut milk

Pour coconut milk

add rice

add rice

add rice

add rice

20160606_132312

Coconut milk pulao (Thengai pal pulao)

Coconut milk pulao (Thengai pal pulao)

Coconut milk pulao (Thengai pal pulao)

Coconut milk pulao (Thengai pal pulao)

Coconut milk pulao (Thengai pal pulao)

Coconut milk pulao (Thengai pal pulao)

Coconut milk pulao (Thengai pal pulao)

Coconut milk pulao (Thengai pal pulao)

Coconut milk pulao (Thengai pal pulao)

Coconut milk pulao (Thengai pal pulao)


18
Jun 16

Mango kulfi

Now, enjoy yourself with family this summer with nutritious mango kulfi containing mango pulp and milk Khoa.

Share your real joy with real milk Khoa and mango pulp in every stick of kulfi, it gives you burst of real energy, feel the zest with every lick and bite of kulfi and celebrate the summer.

Ingredients:

  • Full cream milk: 1 liter
  • Mango (sweet category): 4 no. (700-800gm)
  • Sugar: 100 -150 gm
  • Makhane (Fox nut):  15-20 no.
  • Almond:  15-20 no.
  • Mango essence: ½ teaspoon

Preparation:

  1. Dry roast fox nut till it gets crisp. Allow to cool, grind coarsely along with half quantity of almond. Keep aside.
  2. Slice thinly the rest half quantity of almond, keep aside.
  3. Peel off mangoes, cut into pieces, discard seeds, and put the pulp in to blending jar, blend it till fine paste. Keep aside.

Method:

  1. Take a wide mouth heavy bottom pan.
  2. Apply some ghee (clarified butter) at the base and inner wall of the pan.
  3. Pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval.
  4. After 8-9 minutes it reduces to half of volume, don’t forget to scrap and stir continuously.
  5. Next 3-4 minutes milk will become thicker add sugar, reduce the flame.
  6. Milk starts getting thicker consistency with granular texture (see photo).
  7. Further within couple of minutes add mixture of coarsely grinded fox nut and almond.
  8. Next couple of minute’s milk starts to solidify and become ¼ of original volume, further couple of minutes; it will become further thicker, now put off the flame, and allow it to cool.
  9. Put the prepared pulp, mango essence and solidified milk in to blending jar, blend it till fine paste, add ½ of the sliced almond into it (keep other half for decoration); pour this mixture into the cup/kulfi mould decorate with left out sliced almond, freeze the kulfi for 6-8 hours.
  10. Now, Mango kulfi is ready to serve, you can serve directly or sprinkle few sliced pistachio over it..
    Mango kulfi

    Mango kulfi

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    put the pulp in to blending jar

    put the pulp in to blending jar

    Put the prepared pulp, mango essence and solidified milk in to blending jar

    Put the prepared pulp, mango essence and solidified milk in to blending jar

Put the prepared pulp, mango essence and solidified milk in to blending jar

Put the prepared pulp, mango essence and solidified milk in to blending jar

Mango kulfi

Mango kulfi

Mango kulfi

Mango kulfi

Mango kulfi

Mango kulfi