FALOODA WITH MANGO ICE CREAM ;-A SWEET DRINK.

                                 FALOODA.;-METHOD OF PREPARATION;

Main ingrediants required ;–
   >Milk;-500ml.
>Sugar;–150ml.;
>7-8 tablespoons of corn flour;
>Basil seeds;- should be soaked in milk for two hours;-3 tablespoons.
>one and a half cup sugar syrup;
>Rose water;-one teaspoon;
 Method of preparation;–Soak basil seed s [available in Indian grocery stores]   two hours before making falooda in two cups of milk   and keep it aside .
  In a separate bowl, take eight tablespoons of corn flour , two  cups of sugar,and add water ,and cook this mixture in a low flame,,till it becomes thick. Remove from the gas and allow it to cool.Thick dough is formed..Divide this dough into small portions Take each portion and put it into sev [Chakkuli mould,which is  Available in Indian stores,]mould and prepare sev,by pressing the mould by hands and keep this sev, in a separate steel bowl.
In a separate steel vessel take  remaining milk ,add sugar syrup,, rose water,and already soaked basil seeds,,and serve with Mango ice cream.

To prepare MANGO ICE CREAM;-

>MANGO PULP ,from two ripe mangoes.
>one litre of milk,
>sugar;-200 ml.
>Cardamom powder;-2 pinches,
> Pistachio seeds, cut into small pieces;-ten -twenty pieces.
>Cashewnuts, cut into small pieces,;-50 gms.
Method;- Boil milk till it becomes half Now add sugar and continue boiling till it becomes thick.[ or you can use condensed milk , available in Indian stores]Allow it to cool,Now add mango pulp to this milk ,and refrigerate ,in the freezer, whole night.Next morning remove from the freezer, and whip by means of whipper and again keep this in the  refrigerator,.[ This ice cream should be prepared in the previous day itself.]Mango ice cream is ready to use.
> In a glass jar take half a jar of Falooda , add a scoop of Mango ice cream and serve.You ENJOY COOL COOL YUMMY FALOODA, IN THIS SUMMER SEASON.It is realy tasty drink,

 Prepare sugar syrup,;- In a pan put one and a half cup sugar and add 1/2 cup of water, and allow it to boil in a medium flame,to make syrup

MANGO RECIPES;-[2];-SRIKHAND WITH MANGO FRUIT PULP.

When i was young, i regularly used to visit a Gujarathi family,of a husband and wifewho lived next to my grandma’s house, because of the tasty dishes ,aunty used to prepare,She would called me and my brother,when ever she prepared a special dish, because she had no kids of her own.We used to taste and give good certificate in our own words.That was enough for her. We didn’t know that language,[ but ofcourse, later we learnt from her.]She had learnt Kannada language from her bai[maid servant,]tried to speak little by little, with us.
She used to explain the method of preparation ,of the recipes she made.I used to like ”srikhand”,a sweet dish made from thick yoghurt and sugar, which she liked to prepare quite often..Once i learnt any type of dish i never forget.I modified the dish by adding mango pulp to it, which my hubby and children liked very much .
The main ingredients required to make  the above dish are ;-
* Yoghurt;-200 gms;
*Sugar;-600 gms.
*Mango pulp;–one cup;from two ripe mangoes.
*Cardamom, powder;- 2 pinches or 1/4 teaspoon
*cashew nuts,  cut into small pieces fried in a table spoon of ghee, to be added later.
 *Nutmeg[Jaypal; in hindi, Jaajikai, in kannada.and Tamil,l] Hard Dry  fruit.with a seed in side.Break this into half and powder along with sugar.
*Saffron;-6-7 flowers or 1/2 a teaspoonmof powder.
METHOD OF PREPARATION;–Wash Mangoes  well and remove the skins by a peeler.Take the pulp, and discard the seeds. and transefer to a steel bowl.Keep this aside.
Next step is, How to prepare Srikhand?
Remove thick yoghurt from the container[Yoghurt is available in almost all . indian stores in U.S.A and other Countries. ]
In a dry grinder, grind  sugar to make nice powder.Mix this powder with yoghurt,and saute well using palm.Now  add mango pulp,cardamom powder,nutmeg powder, saffron colour and mix well . Refrigerate this mixture for one hour before serving. Serve this dish along with Chappattis. Or you can eat as it is. This is very, very Yummy, Yummy and , Tasty.Tasty.

Chapathi with Chole Matore

Dishes, whether they are from the North or the South are prepared  fresh and in a very scientific way to make them really tasty, healthy and suited for all types of  people.People in the northern part tend to use more ghee for their recipes and their foods are more spicy, where as in the south use vegetable oil. Chappathi‘s , Poories are most commonly prepared  dishes all over India as they are easily digestable , very healthy and goes with  any type of side dish.

Chapathi

Ingredients

  • Wheat flour  ;-500 gms;,
  • Maida  or all purpose flour[available in iIndian stores],
  • Warm water to make dough,
  • Salt,
  • Vegetable oil

Method of Preparation

In a wide mouthed  steel vessel, take 500 gms of wheat flour and add two to three table spoons oil, and required quantity of salt. Add warm water to the  mixture  and mix them well to make a dough .Kneed well  for two minutes to make the dough soft.Divide the dough into small portions approx. to the size of big lemon and roll out each balls using a roller ,to make round shaped chappathi.

Heat Tawa in a medium flame  and place the prepared dough on the tawa. When half done apply any veg. oil or ghee  on the top and flip it over to the other side until the other side is done. Stores the prepared chapathi’s  in an air-tight container.

Chole Matore

Ingredients

  • Kabuli channa;-200 gms
  • Onions;-grated–one cup
  • Tomatoes;-3-4 cut into small pieces;
  • Potatoes;-2;  boiled and and outer skin removed,and cut into small cubes;
  • Coconut milk;- one cup;
  • Grated ginger;-one teaspoon;
  • Channa masala powder;-1 and a half table spoon; (Chat masala gives a different flavour but you could give it a try!)
  • Green chillies;-2-3 cut into small pieces;
  • Tomato puree;-one cup
  • Coriander leaves;- cut into small leaves;-one cup;
  • Red chilli powder;- one teaspoon;
  • Butter;-100 gms.

 Method of preparation

Soak Kabuli channa over night in a vessel with one litre of water; Cover with a lid.

Cook channa in a pressure cooker in a high flame(3-4 whistles).Allow it to cool.

Heat  a pan or Kadai, put some veg oil ,and when it is hot put some mustard seeds .When the seeds splutter, add onion pieces,and when the onion  are  fried, add tomato pieces,,ginger gratings green chillies[, cut into small pieces] saute, Now add  one cinnamun stick about 2” long  and saute .Now add tomato puree and red chilli powder,channa masala powder, salt . After the mixture are well cooked, add cooked channa, separating water from it. Cook well, if necessary add little water in which channa was cooked. Add salt, if you want you can add little sugar, Now lower the flame and let channa masala cook for some time. Now add butter;-100 gms and stir well. cook till butter melts. Turn off the gas , and transefer the dish into another steel vessel. Season with coriander leaves.

[To make coconut milk, Grate the fresh coconut piecesby means of grater, and grind in a wet grinder by adding 2 cups of water. Take out coconut water by means of strainer,and store in a cup.] and serve with hot chappatties.