Rajeshree Gandhi's Kitchen blogVermicelli Kheer
Ingredients:
Method:
1)soute vermicelli in ghee to light brown and keep aside.
2)Boil 1 lit.milk to its half in thick sauce pan .
3) Mix vermicelli in boiled milk ,add sugar ,chopped dry fruits and cardamom powder. Boil for 1 min.and kheer is ready.
4) Enjoy kheer with puri, paratha, thepla or as you like.
Mango pulp
serves:4 175 ml/ bowl
Ingredients
6 ripe Kesar Mangoes. 1.5 kg. (approx)
Generally Kesar variety is best for making Mango pulp but you can also use Alphanso or any other variety. As we get 105 different varieties of Mangoes in India.
Method:
1) Wash and wipe ripe mangoes
2) On the clean kitchen platform roll each mango gently but firmly so that pulp inside becomes soft squeezable and lump free.
3) After rolling all the mangoes on a flat surface, pinch stalk of fruit and squeeze out all the pulp throughly . Squeeze and clean the pulp from the seed and under surface of the skin throughly. Keep these seeds and skins of the squeezed mangoes in clean bowl for making mango soup.
4) Strain the pulp with the help of soup strainer.
5) Enjoy chilled mango pulp with bepadi rotli, fulka roti, puri, paratha ,kulcha,bhakhri,chilla or as you want.
6) For making mango pulp more healthier add 1/2 tsp. hot ghee,1/2tsp.ginger pd. Ghee helps in assimilation of fat soluble vitamins A,D,E,K and ginger pd help in digestion. You can also add salt to taste.
7) Many other recipes you can make from Mango pulp like Aam ras Bundi,Aam ras Mohanthal, Aam ras papads, Aam ras icecreams, Milkshakes and smoothy ,Jams and Jellies and many more.
Green gram curry
serves 4 150 ml .each
Ingredients
1 bowl (100 gms.) green gram( moong)
2 tsp.salt
4 garcinia( kokum)
2 inch size jaggery ( gud) ball
1/2 inch grated ginger
Tampering (tadka) ingredients:
1tbsp. oil,1/4 tsp.mustard(rai) seeds, pinch of Asafoetida (hing) 1/4 tsp.jeera( cumin),8-10 fenugreek ( methi),1 red chilli halved and deseed ,5-6 curry leaves,1 tsp. washed finely chopped coriander (dhaniapatti)leaves
Dry spices(masala)
1/2 tsp. turmeric (haldi),1tsp.CorianderCumin( dhaniajeera) pd.,1/2 tsp. red chilli ( lal mirchi)pd.
Method:
1) Wash moong for 3 times, add 3 bowl water and pressure cook upto 3 whistles.
2) When pressure cooker cool down ,check that moong is tender. If uncooked,cook again for 3 more whistles.
3) In cooked tender moong add all ingredients and 1 bowl water except tadka ingredients.
4) Boil on slow flame for 5 mins.
5) Put tadka pan side by side with slow flame after adding oil . Add rai and wait for crackling sound then add jeera and methi,hing,chilli,curry leaves and coriander leaves.
6) Boil for 2 mins. and Rasawala moong is ready.
7) Enjoy with fulka roti ,wheat bhakhri,paratha,kulcha,jowar roti,bajari roti and /or rice
Rajeshree Gandhi's Kitchen blog 