Irresistible Mango Payasam / Kheer

The english word mango has originated from the tamil word mangai and was imported initially by the europeans and later to america where it was known as mangoes. It holds great in indian religion as lord ganesha holds it in his hand as a symbol of attainment. This easy and delicious payasam with it rich flavor of mango can make any celebration more special and win many hearts. Here is the recipe
Ingredients

• 4 cups full fat milk
• 1/3 cup rice
• 1/3 cup sugar
• 1/2 cup mango pulp
• 1/2 cup chopped mango
• 3 pods crushed cardamon
• 8 finely chopped pista

Procedure
Boil the milk and add the rice and let it cook on low flame till rice softens and milk begins to thick. Add the sugar and crushed cardamon stir and switch off the flame,once it cools add the chopped mango and mango pulp and stir nicely.Garnish with pista and refridgerate, serve chilled.


Note: Used fresh mango puree but if u canned mango puree adjust the sugar accordingly. Dont add mango puree when the payasam is hot else it will curdle.


Submitting this recipe to some wonderful mango events

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Delicious Tender Coconut Pudding

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Coconut water is my favorite summer quencher and in chennai the summer has started. My hubby loves puddings. This weekend when I went out to a restaurant I saw a tender coconut pudding on the menu card.While shuffling through the net I got a set of recipes which gave me idea how to make this tender coconut pudding. It had a unique taste and it was gobbled up in no time.So here is the recipe

Ingredients

• 2 tender coconut pulp
• 1 cup tender coconut water
• 8 gms gelatin
• 1/2 cup milk
• 1/2 cup hot water
• 1/4 cup condensed milk

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Mix gelatin in hot water and stir continously till it blends. Then add this mixture to boiling milk and stir for a while and keep it aside.

Blend the tender coconut pulp with little coconut water and shift to the container. Now add the remaining coconut water,condensed milk and the milk with gelatin.Stir it nicely and let it rest .

Once it comes to room temperature cover the container with aluminium foil and keep it in the fridge for 3-4 hours.

After 3-4 hours slightly turn it out on a plate , garnish with your choice of topping (I used grated red cherry) and enjoy.

I am sending this to bookmarked recipes a wonderful event hosted by Priya and Aipi

And to another wonderful event Hearth and Soul

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Pinni - A Perfect Energy Laddu

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Hi dearies .... hope u all in good health. It has been a been long vacation and I really missed u all and your wonderfull creations. Thank you so much for all your good wishes and comments.

I spent a good time this whole month, I was tempted to post a recipe but I reminded myself that I am on a vacation : P.In this visit I learnt some new dishes.One of them was this wheat laddu that I learnt from my SIL who is from north india,we had prepared it together. This is made in Rajasthan, Punjab and UP. It is a great treat for kids as it tastes very yummy, also ideal for mothers who have just delivered a baby.As it is also very soft and powdery once in your mouth it would melt easily, it is very ideal for old people too.It is recommended to be eaten with a glass of milk to give complete nutrition.So here is the recipe......

Ingredients:

• 250 gms wheat flour
• 250 gms sugar
• 250 gms ghee
• 15 gms dry ginger
• 25 gms chopped cashew
• 25 gms chopped dry coconut
• 25 gms chopped almonds
• 25 gms chopped muskmelon seeds
• 25 gms chopped makhana

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Cooking Procedure

Heat 1/2 of the ghee in a big pan, when it melts completely and begins to simmer add the wheat flour and make the flame to low and stir continously till a nice aroma comes from it and changes its color to light golden brown. Switch off the flame and keep aside for it to cool.

Heat some ghee and deep fry the makhani till it becomes crispy but it should not change its color.Shift the makhani to a plate and let it cool, then crush them with your hands.

Remove all the ghee from the pan into ghee container.

Heat just 1 tbsp ghee and in the same pan and fry the ginger(whole piece) till itbecomes crispy and keep aside to cool. Grind it to a fine powder and keep aside.

Keep 1 tbsp ghee in the pan and fry the chopped chashew on a low flame till golden brown.Shift to plate

And do the same for the rest dry fruits(almonds,muskmelon seeds) and coconut and keep all aside to cool.

Sugar Crystallization Process :

In a deep bottom pan add sugar along with 1 cup of water and stir on medium flame. The sugar will pass through 4 stages (Sugar > Syrup > Thick Syrup > Sugar ) We should be constantly stirring to avoid lumps. In the end it will again be crystal sugar.... if u have some lumps remove them and grind them. Remove to plate and let it cool.

Now take this sugar and with wheat flour evenly, then all the ingredient except ghee.Mix nicely.

Divide the mixture into small portions and add and the required amount of ghee to one portion and shape it into a nice ball.Your Laddus are ready ,shift them to dry container after 2 to 3 hrs.

Note:

If it difficult to fry the total wheat flour at a time then mix the ghee n flour first n divide it to 3 parts n individually u can fry each part separately in a pan ,which will make task easy.

You will finally get to make 10 laddus and these ladoos have a shelf life of one month so u can prepare more to keep it in stock .

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Rich Badam Halwa (Almond Dessert)

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This weekend we had invited some friends for dinner and I wanted to make something easy and special to celebrate with them. I bookmarked this recipe long back from Ayeesha and got a chance to prepare it today.Thank you Ayeesha for sharing this wonderful recipe.

This badam halwa is basically rich in texture with a mild sweetness. Grinded almonds are simmered in some creamy milk with a touch of cardamom flavor. Its got a divine taste and I am sure you will enjoy it.

Preparation Time: 10 time

Cooking Time: 13 min

Serves: 4

Ingredients:

• 1 cup badam (almonds)
• 1 cup evaporated milk
• 1 cup full fat milk
• 1/4 tsp cardamom powder
• 1 cup brown sugar
• 3 tbsp ghee (clarified butter)
• 4 to 5 finely chopped almonds for garnishing

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Cooking Procedure

Soak almonds for 1 hour. Then make a fine smooth paste with some milk as required.

Take a large a microwave safe bowl, mix all the above ingredients except ghee with this badam paste, stir nicely. Microwave on high for 10 min. Stir every 3 minutes. After 10 min once it begins thick add the ghee and stir nicely. And microwave for 3 min stiring it every 1 min.

Then transfer it to a serving bowl, granish with chopped almonds and put it in refridegerator. Serve chilled. Your badam halwa is ready.

Note:

1. I did not remove the skin of the badam it is optional.
2. I used brown but if you are using normal then adjust to your taste buds, as normal sugar is sweeter.

I am sending this recipe to the event

MEC Festive Events hosted by Smitha and started by Srivalli

'Cooking for Kids' event by Sharmi , guest hosted at Veggieplatter

Along with this I am also sending Shahi Rabri to these 2 wonderful events

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Tags: Almonds, Dessert, Halwa, Sweet

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Delightful Tosha

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Tosha is a Indian sweet which looks like gulab jamun but easier to make n very tasty too. It was really a lovely experience to make this wonderful sweet as I have childhood memories with toshas...my mom used to take me to temple and there we would buy tosha for prasad to offer to the lord...After 15 yrs I again got a chance to eat this. There was a event in Niveditas blog last week n she gave this recipe. I made this but due to some reason I did not post it. But thanks to Nivedita for the wonderful dessert.

Ingredients:

• 1/2 cup all purpose flour
• 1/4 tsp baking soda
• 1/4 cup oil
• 1/4 tsp salt
• 1/4 cup curd

For the Syrup

• 1 cup sugar
• 1/2 cup water

Cooking Procedure

Sieve the plain flour, salt n soda together. Now alternatively add a spoonful of oil and curd into the mixture and knead into a stiff dough. Make long thin rolls of 1.5 inch long. Deep fry these rolls in medium flame till honey brown

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For the syrup,dissolve the sugar in water and boil the syrup till it to a thick consistency(two thread consistency). Put 4 to 5 toshas at a time into the vessel and stir the syrup. Remove the toshas n let it cool then store in airtight containers.

I am sending this tosha to

Bookmarked Recipe Every Tuesday hosted by Priya n Aipi

Hearth 'n Soul

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Tags:Tosha, Indian Sweet, Dessert

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Peda with 4 Flavors For Janmashtami

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Today is Janmasthami the birthday of our dear lord sri krishna, the most lovable incarnation of god who can be loved as a baby, or for his playfull pranks as a boy, or for his youth and grace to protect the righteous in this world. Lord Sri Krishna has mentioned in the bhagawad gita (can buy here)

Whoever offers me with devotion, a leaf, a flower, a fruit or water,(patram,

pushpam, phalam, toyam) I accept that, the pious offering Of the pure in heart.

Can there be a simpler offering that god could ask for.

On this beautiful occassion I want to share a lila of krishna with you all...last year we went to vrindavan as my hubby is a krishna devotee...there are lot of beautifull temples one of them is the RADHA RAMAN Temple .

500 years back a great devotee of krishna Sri Gopala Bhatta Gosvami used to worship twelve Shaligram silas. Wherever he would go he would bring them with him in a piece of cloth tied at the corner. One day a wealthy man (Seth) came to Vrndavana and offered Gopala Bhatta a variety of clothing and ornaments for his Shaligrams. Being very impressed with the Gosvami he wanted his darshan and to render some service which he presented in the form of some valuable cloths and ornaments. However, Gopala Bhatta couldn't use these for his round-shaped Shaligrams, so he advised the donor to give the Deity decorations to someone else, but the Seth insisted. Gopala Bhatta kept the cloths and ornaments with his shilas.

While Gopala Bhatta Gosvami was absorbed in remembering how the half-man, half-lion form of the Supreme Lord had manifested from the pillar in Hiranyakasipu's palace, he prayed in transcendental lamentation to the Lord: "Oh my Lord, you are very merciful and always fulfill the desires of your devotees. I wish to serve you in your form, having arms and legs and blissful smiling face, with lotus eyes.... If I had a Deity then I would be able to decorate Him so nicely with these clothes and ornaments."

In the evening after offering some bhoga and arotika to his Shalagram shilas, Gopala Bhatta put them to rest, covering them with a wicker basket. Late in the night, Gopala Bhatta took a little rest and then, in the early morning went to take bath in the Yamuna river. Returning from his bath, he uncovered the Shalagramas in order to render the puja for Them, and saw amongst Them a Deity of Krishna playing the flute. There were now eleven shilas and this Deity. The "Damodara shila", had manifested as the beautiful three-fold bending form of tri-bhangananda-krishna.

Read the above story in detail and have darshan of radha raman on video here

There are so many spiritually magnificent temples in vrindavan, though it is a very rustic place it will fill you with spiritual bliss if you plan to go there...each temple has a beautifull lila

On this auspicious occasion I have prepared peda with four flavors pista,chocolate,mango and vanilla.

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The peda originated in the Indian state of Uttar Pradesh, and the variety from the city of Mathura in that state is considered to be the best.Another significance of Mathura Peda is that they are also used as 'Prasad'( In Sanskrit it means "grace", "clarity" or "tranquility" that which comes from God as His grace, gift, and greetings; consecrated food. People visiting the temples of Mathura can buy peda from the neighboring shops and offer to first and then taken as prasad.

I have used ricotta cheese which is basically made with cows milk instead of khoa..and here is the recipe

Ingredients:

• 15 oz container of Ricotta cheese
• 3/4 cup sugar
• 3/4 cup milk powder
• 2 tbsp butter
• a pinch of cardamom powder
• 1 tbsp cocoa powder
• 3 tbsp mango puree
• 2 tbsp almond pista fluor(made apowder of 5 almonds n 10 pista)
• 1/2 tsp vanilla extract
• 1 drop of green organic food color

Cooking Procedure

Heat butter in a pan, once it is melted add the ricotta cheese and cook for 20 mins on low heat till all the water evaporates and it becomes one solid lump.

Now add the sugar and once the sugar is dissolved, add the milk powder and stir so that it will blend nicely with the cheese.

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Divide the whole mixture to 4 parts

• In one part add almond pista flour 2 tbsp milk and a drop of food color
• In the 2nd past add coco powder and 2 tbsp milk
• In the 3rd part add vanilla extract
• In the 4th part and mango puree and cardamom powder

And cook all the mixtures separatly for 10 min each ,stir well and switch of the stove

Once the mixture is slighty cools ,divide each portion into 4 parts n make each one to round ball n press it and make a small depression at the centre on one side and garnish with pista n enjoy

I am sending these delicious pedas to

Festive food-rakhi hosted by Priti

A visual treat hosted by Sanyukta

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Tags: Krishna Janmashtami, Peda, Prasadam, Pista peda, Mango Peda, Vanilla Peda, Chocolate Peda, Radha Raman, Krishna Jayanthi

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Shahi Rabri (The Emperors Dessert)

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One of my special moments after marraige was when my hubby gifted me a cookery book "Microwave Cooking with Tarla Dalal". I prepared my first dessert "shahi rabri" from this book. The very name "shahi" means royal n "rabri" means thick milk dessert.

This is an exotic dessert which can be prepared very quickly with minimum ingredients. Cottage cheese is simmered in milk n flavored with pistachio n cardamom.

Preparation Time: 15 min

Cooking Time : 6 min

Serves 4

Ingredients:

• 2 cups organic milk
• 1 cup grated paneer(cottage cheese)
• 1/2 cup condensed milk
• 2 tbsp finely chopped pista
• 1 tbsp sugar
• 1/8 tsp cardamom powder
• 2-3 drops of rose essence

For Garnishing

• 1 tsp pista

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Cooking Procedure

Mix all the above ingredients in a microwave safe deep bottom bowl n microwave on high for 6 min.In between stir it at every 2 minutes.

After 6 min let it cool then garnish with chopped pista n refrigerate for minimum 1 hr n serve cold.

Note: The chosen bowls height should be 4 times the height of the milk because this will prevent the milk from overflowing in the microwave.

Party Serving Tip: Before refrigeration first divide them in small serving bowls, then garnish n refrigerate. Serve chilled directly to guests.

I am sending this yummy shahi rabri to

MEC Festive Events hosted by Smitha and started by Srivalli

'Cooking for Kids' event by Sharmi , guest hosted at Veggieplatter

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Tags: Pista Shahi Rabri, Pista Shahi Rabidi, Rabri, Rabadi, Indian Dessert, Indian Sweet, Microwave dessert, Cold dessert, Easy Recipe, Tasty recipe

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Cheesecake Truffles

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Cheesecake is one of my favorite desserts after coming to US.And before I go back to India I wanted to experiment as much as possible with baking. I got this recipe from Nags Edible Garden....the moment I saw the post I fell in love with truffles and seemed quite easy to prepare. Last weekend I bought all the ingredients needed to make cheesecake truffles and prepared it yesterday. They came out so well . I must give a BIG HUG to Nag for pulling out this recipe out of her cookbook.They tasted exactly as she described. Yumville !! You will find the original recipe here. I used the same measurements and technique.

Ingredients:

For Cheesecake

• 250gm cream cheese at room temperature
• 1/2 cup sugar ( or little less as per ur taste)
• 2 eggs
• 1 tsp vanilla extract
• 1/3 cup whipping cream
• pinch of salt

For Dipping Chocolate

• 8 ounces of semi sweet melted (I used Bakers semi sweet chocolate bar)

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Cooking Procedure

Pre-heat oven to 350F. Line a brownie pan with parchment paper and set aside.

Beat together all the above ingredients for cheesecake.

Bake for about 30 mins until the cake is spongy and it should not dry up it should be lightly moist.Color should not change.Keep aside to cool.

Cut different shapes with cookie cutter.In the meantime melt the chocolate as per instructions on package and keep aside to cool.

Dip the cheesecake pieces into the melted chocolate and transfer to a plate lined with parchment paper.( Used a spoon to scoop the cheesecake out from the chocolate dip )

Freeze it for 2-3 hours and your truffles are ready !!

I want to thank Kiran of Sumadhura for a sweet thank you note for participation, who posted her Cooking With Whole Foods: Barley roundup. It is a fantastic roundup n never doubt what can be prepared with barley.....Thank you Kiran

And a paticipation certificate from Nivedita for the Event CELEBRATE SWEETS~HALWA which had a roundup on August 1st.It has a superb collection of Halwas which can be very useful for festival time... Thank you Nivedita.

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