Mango Pudding(veg version)

It is 28th of  the month and i was eager to post the recipe for PPCS... On 10th of every month we post our recipes and on 28th of the same month we cook and post recipe of another member. I posted Palak Paneer Bhurji this month.
I was so happy that i got to make and post the recipe of someone that i follow and love her blog. It is Manula Kanted of Desi Fiesta. I got the opportunity to make Mango Pudding(veg version) and it was amazing... I made this dish exactly the same way as was mentioned in her blog as i was agar agar for the first time... so lets not waste any time and get into the recipe. Happy Cooking...

Recipe Source: Desi Fiesta

Ingredients

Mango custard pd - 2 tbsp
Milk - 1 1/4 cup
Sugar- 1/4 cup
Agar Agar (china grass) flakes / agar agar pd- 2 tbsp
Mango puree  - 1/2 cup (i used canned pulp)
Water - 1/4 cup
Pistachios for garnish

Method:

In a bowl take custard pd and mix it with 1/4 cup of milk and dilute it without any lumps .

In another bowl take water and sprinkle the agar agar flakes in it and set it aside for 10 mins. Then dissolve the agar agar mixture on a medium flame.

In a sauce pan heat rest of the milk and let it boil.

After it boil's add sugar, custard pd mixture and mix well .

After a boil add agar agar mixture and and mix well till it is well combined .

Turn off the flame and let it cool down a bit .

When it is lukewarm add the mango puree to it and mix them well.

Transfer it to moulds or a glass and leave them to set for at least an hour to 2 .Agar Agar sets in room temperature however if you wish you can refrigerate it. Garnish it with pistachios and serve them chilled.

In a bowl take custard pd and mix it with 1/4 cup of milk and dilute it without any lumps .

In another bowl take water and sprinkle the agar agar flakes in it and set it aside for 10 mins. Then dissolve the agar agar mixture on a medium flame.

In a sauce pan heat rest of the milk and let it boil.

After it boil's add sugar, custard pd mixture and mix well .

After a boil add agar agar mixture and and mix well till it is well combined .

Turn off the flame and let it cool down a bit .

When it is lukewarm add the mango puree to it and mix them well.

Transfer it to moulds or a glass and leave them to set for at least an hour to 2 .Agar Agar sets in room temperature however if you wish you can refrigerate it. Garnish it with pistachios and serve them chilled.

Recipe off to PPCS

sending this recipe for WTML event @ Sahasra recipes & Gayathri's Cook spot

Mango Modak

As mentioned in previous post, am continuing my experiment with different fillings for modak. This one, Mango Modak, I had it at a very famous restaurant Sharvaree in Pune during Ganeshotsav last year. They serve amazing Maharashtrian Thali and since we had it during Ganeshotsav, the specialty of the day was Mango Modak. It was so yummm... So this was pending from a long time to try and today was the day. I had mango pulp(store brought) at home.  But if you are making this during mango season, you can and should use fresh mangoes.  I did not add sugar as the pulp was already sweet.  But if you wish you can add sugar. So do try it... and Happy cooking...

Ingredients:

For the outer rice covering:
Rice flour - 1 cup
Water - 1 1/4 cup 
Oil - 1 tsp
a pinch of salt

For the inner sweet filling(poornam):
Fresh coconut - 1/2 cup(grated)
Mango pulp - 1 - 1 1/2 cup
Ghee - 2 tbsp

Method:

Heat 2 tbsp ghee in a kadhai and add the grated coconut. Roast it for about 3-5 minutes. 

Add mango pulp and mix well. 

Cook till the mixture comes together. It will take about 12 - 15 minutes. Keep aside.

In a vessel add the water, oil and salt.
Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.

Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.
Keep on mixing as you want the mixture to be free from lumps and smooth. 

When the mixture is slightly hot or warm, then knead the mixture.
You can apply some oil on your palms while kneading the rice flour dough.

Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.

Keep a small portion of the mango mixture on the center of this puri.

Keep this in the modak mould and give the shape.
Make all the modaks this way.

Steam the modaks for 7-10 mins on a low to medium flame.

Making the sweet filling:

Grate the coconut. Heat 2 tbsp ghee in a kadhai and add the grated coconut. Roast it for about 3-5 minutes. Add mango pulp and mix well. Cook till the mixture comes together. It will take about 12 - 15 minutes. Keep aside.

Making the outer cover of the Modak:

In a vessel add the water, oil and salt.
Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.
Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.
Keep on mixing as you want the mixture to be free from lumps and smooth. 
When the mixture is slightly hot or warm, then knead the mixture.
You can apply some oil on your palms while kneading the rice flour dough.
Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.
Keep a small portion of the mango mixture on the center of this puri.
Keep this in the modak mould and give the shape.
Make all the modaks this way.
Steam the modaks for 7-10 mins on a low to medium flame.
Mango modaks are ready to be offered to Lord Ganesha.

Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML

Sending this recipe to cookingwithsj



http://cutchikitchen.com/100th_Post_GiveAway.html
Lets cook with coconut

Dry fruit balls in Mango Cream Sauce

This is my 50th post. Just cant believe it. So wanted to make something special and memorable for this. Other day in the market I bought Mango pulp. Mango season is over but we get the pulp throughout the year. If you make this dish with fresh mangoes, it will taste even better. Tasty yet simple, can be made real quick.  So here is the recipe... Happy cooking :)

Ingredients:

Mixed dry fruits - 1 cup(finely chopped) + garnish
White bread slices - 8
Milk - 1/4 cup

For the mango sauce

Full cream milk - 1/2 ltr
Mango pulp - 1 cup + garnish

Method:

Dry roast the dry fruits for a minute and keep it aside.

Cut the edges of the bread and with a rolling pin, flat the bread. 

Dip it in milk and squeeze extra milk. 

Add a spoonful of dry fruits. 

Close and seal the edges and give it a round shape. Repeat the process with the remaining bread slices. Refrigerate it.

Boil full cream milk in a pan. Boil it till it reduces to half the quantity. 

Now add mango pulp and mix well.

While serving, in a bowl take about two tbsp of the sauce. Put the dry fruit ball and cover it with sauce again. Drizzle some mango pulp and garnish with dry fruits.





Dry roast the dry fruits for a minute and keep it aside.
Cut the edges of the bread and with a rolling pin, flat the bread. Dip it in milk and squeeze extra milk. Add a spoonful of dry fruits. Close and seal the edges and give it a round shape.  Repeat the process with the remaining bread slices. Refrigerate it.
For the mango sauce, boil full cream milk in a pan. Boil it till it reduces to half the quantity. Now add mango pulp and mix well (If you wish you can add condensed milk at this stage). You can add sugar if you wish to, I did not as the mango pulp was sweet. Chill the sauce.

While serving, in a bowl take about two tbsp of the sauce. Put the dry fruit ball and cover it with sauce again. Drizzle some mango pulp and garnish with dry fruits. 

Sending this recipe to



Sending this to WTML Event @  A day through my life & Gayathri's Cookspot 

Sending this recipe to cookingwithsj



http://pramithalovecooking.blogspot.ae/2013/08/celebrating-my-1st-blog-anniversary.html