Grape Squash

This easy to make Grape squash beats the socks off commercial grape juices.So this Diwali welcome your guests with some home made grape squash without any preservatives.You just need to add some sugar and a good blender. And off course little lemon juice will lift the taste to make it even more “grape-y.” Although you can use any seedless grapes for this, but here i have used black grapes with seeds which will not only makes a much prettier looking drink but also cost effective for making this squash. 

Ingredients :

1. 1 kg black grapes with seeds
2. 1 kg Sugar
3. 1 liter water
4. 2tbsp Lemon juice

Method:

• Choose well ripen black grapes. Remove stems and wash them thoroughly.
• Fill a large pot 2/3 full with grapes.
• Add water to barely cover the grapes.
• When the water comes to a boil, start mashing the grapes in the pot with a potato masher. Cook 10 minutes. Mash again with potato masher to release juices.
• Let it cool a bit then blend the grapes in a blender until liquefied.
•   Set a fine mesh strainer over a large  bowl, and pour the blended grapes through. Press on the solids until no juice remains.
• Stir in Lemon juice and add sugar and boil again for about 10 minutes till all the sugar dissolves completely. 
• Switch off the flame and allow this squash to come to room temperature.
• Now pour the squash into a sterilized bottle and store in refrigerator :)

To serve:

•  Fill 1/4 of serving glass with the grape squash and remaining by water. Mix up well and serve chill topped with ice cubes. :)

 Tips:

•  To get a pulpy texture to your grape juice, use a large holed sieve to strain the grape extract. I do this since I like my juice to have a pulpy sediment exactly like store brought but without preservative:)

Dragon Fruit Pudding

This Diwali try this quick and fruity dessert with these dragon fruit.These elegant make-ahead desserts are ideal for a stress-free finale to a smart dinner. The combination of fragrantly perfumed dragon fruit combined with whipped cream and full fat milk make these desserts totally delicious. You can whip them up in advance and chill in the fridge for several hours so they’re perfect for easy entertaining and look stunning served in glasses with a spoonful of dragon fruit on the top. This spiny-skinned orb is easy to cut and peel, and its white or pink flesh delivers a subtle flavour reminiscent of melons. Your taste buds are about to be tickled pink!

Ingredients

1. 1- Dragon Fruit
2. 1/2 litre Full Cream Milk
3. 1/2 tsp Agar Agar powder ( about 3gms)
4. 1 cup fresh Cream
5. 3/4 - 1 cup Sugar
6. 1/4tsp Vanilla essence 

Method:

• Cut the passion fruit in half and scoop out the pulp and refrigerate at least 30 minutes before using.
• Mash all fruits in a blender or a food processor until smooth with fresh cream.
• Bring milk mixed with the agar powder to a simmer. Cook, stirring frequently, until agar is completely dissolved.
• Blend fruit mixture and milk- agar mixtures and pour the blend to the pudding moulds that you are going to serve.
• Press a piece of plastic wrap directly on the surface of each pudding and set it as such in the fridge (not in freezer) until serving time. 

That’s it! Very easy, light and soooo yummy! This pudding can be stored in the fridge for couple of days – but usually it’s gone really quickly:)

Note:

1. When buying passion fruit look for ones with uniformly pink in colour this shows they’re ripe and will have the best flavour.
2. Avoid dragon fruit that has spots and is hard.Also avoid if you see brown leaves or a dry, brown stem.

Sweet lime/Mosambi Juice

Sweet lime juice

Mosambi juice or the sweet lime juice is a favorite heat reliever of the summer months. This citrus fruit ranges from sweet to bland in taste. They are not acidic in flavor or taste and are not sour. This drink is made by extracting the juice of sweet lime and adding black salt or chaat masala to give it an appetizing taste. Ensure that you drink this juice fresh as it turns bitter in taste.Sweet lime Juice is considered best, affordable all year round and its available at every street joint and road side stall or vendor.

Ingredients

• 6 Sweet lime/mosambi
• 1tsp Ginger,chopped
• 1/4tsp Black salt/kala namak
• Sugar To taste

Cooking Directions :

Mosambi juice

1st Method ( blender)

1. Peel and remove the seeds from the sweet lime.
2. Roughly chop into pieces and then blend the sweet lime pieces with ginger,sugar and black salt in a blender.
3. now strain the juice in a fine strainer and squeeze the pulp or press the pulp with a back of a spoon in the strainer to extract additional juice and discard the pulp.
4. add some crushed ice cubes and serve chilled.

2nd method (Electric juicer)

1. in a electric juicer, add the sweet lime pieces in the juice feeder and extract the juice.
2. add sugar,crushed ginger and black salt and stir.
3. serve in glasses with some crushed ice cubes and serve

Water melon rind halwa

Summer and watermelon are inseparable. Watermelon are found almost everywhere in the world. Although we can find watermelons in our markets throughout the year, the season for watermelon is the summer when they are sweet and of the best quality. No other fruit can we find so crunchy and thirst quenching like watermelon.

 When the heat of summer tires us with thirst, eating watermelon is a safe alternative to taking energy drinks. Since it contains high water quantity it can hydrates us whereas other drinks are caffeine filled energy drinks, which can easily dehydrate us. Nothing can be more satisfactory on a hot, dusty day than a crisp, juicy slice of watermelon! 

        Do you know that the rind of water melon is edible?....... The term rind usually refers to the skin or peel of a fruit. In watermelon, the rind consists of two parts - the outer green skin and the inner white pulp.The outer green skin of the rind is hard and inedible, so it is discarded. The inner whitish part of the rind is edible, although it has a bland taste when raw and is not as soft as the central red part. Today i am not using the juicy red part of the watermelon but the white part of water melon rind to make this delicious halwa.

      I got this recipe from one of my friend, who posted in one of the  Face book food group , I was drawn to it like a magnet. (Don't ask why because I have no idea. Maybe it had something to do with my hesitation to throw away all that pretty green rind. Or, maybe I just like any recipe with the word halwa.) This recipe is simple just like carrot or bottle gourd halwa. 

Ingredients:

• 5 cups Water melon rind (grated)
• 1/2 cup Jaggery
• 1/4 cup Sugar
• 1/4tsp Cardamom powder
• 2tbsp Ghee/clarified butter
• 1cup Fresh cream
• 1tbsp Cashewnut,broken
• 1tbsp Raisins
• 10 Almonds,sliced
• 5-6 strands of Saffron

Cooking Directions:

• For this recipe, you'll need the rind of a 2 kg melon. Use the white inner rind, not the outer green part, which might have been waxed. Shred the rind with the large holes of a box grater, or cut it into chunks and shred it in a food processor .
• Fry nuts in little ghee till golden and keep aside
• Now take a heavy bottomed kadai or pan,add ghee and sugar and stir till it changes to light brown colour,now add the grated water melon rinds and Keep stirring on high flame till the water dries up completely.
• Now add the cream and cook further on medium flame,till the fat separates.
• Add jaggery and keep on stirring till the halwa turns to light brown colour and almost dry.
• Add saffron stands and cardamom powder and stir for 2-3 minutes and switch off the gas.

• Garnish with roasted nuts and tasty water melon halwa is ready to serve !

If you have tried any of these recipes or have recipes of your own, i want to hear about your experiences so be sure to leave your comments in the comment box below this post..thank you :)

Avnaas-ambya sasam ( Mustard flavoured pineapple and mango salad)

Aunas Ambo sasam (called pineapple and mango respectively in English) is an excellent mango pineapple sweet sour dish. It is a very popular dish from the Konkani/ Mangalorean cuisine .Mango is the king of fruits and has got a variety of mangoes like the Alphanso, Malgova, Thothapuri, Mallika etc. Traditionally Aunas ambo sasam uses mango and pineapple. when mangoes are not available, you can also use all mixed fruits which would give a wonderful sweet and sour combination of taste and flavors. It is a popular GSB feast dish and locally known as Ambe (mango) sasam and is normally a must in most marriage food.In this dish fruits are together tossed in a mustard flavored coconut paste and spiced with red chili to make a dish that surely serves as an exotic accompaniment. This dish is a blend of sweet, sour and hot all at once. .Do try this luscious and exotic recipe specially during hot summer season.This really makes a great salad!

Ingredients

• 2 cups Mango pieces (any sweet variety will do)
• 2 cups Pineapple cubes
• 1 cup Black or green grapes
• 2 cups Freshly grated coconut
• 2 Whole Red chillies,roasted in oil
• 1tsp Mustard seeds
• 1tbsp Jaggery or sugar

Cooking Directions

1. For preparing the Avnaas ambya sasam, firstly mix the Jaggery or sugar into the chopped fruits and keep aside.
2. Grind the coconut with the red chillies adding little water to a coarse paste. 
3. Just before taking, add the mustard seeds and grind for a few more seconds till the mustard seeds are slightly crushed.
4. Now add the coconut paste to the fruits with salt and mix well. Serve this excellent and yummy dish cold or at room temperature.
   
   
   
   
   
   

Orange-ginger juice

This morning's juice was simple to make and complex in flavours. The oranges I have right now are some of the best this season vibrant and sunny! The orange fruit belongs to the genus "Citrus" and the family of "Rutaceae" . Oranges are oval to sphere-shaped fruits with orange to red orange shades. They have leathery, porous skin and soft, citric and juicy flesh which are ideal for juicing. Orange juice  is obviously one the most popular drink of all time. It is made by extracting the flesh of oranges, desiccating, pureeing or by subsequent reconstitution of the dried fruit. You can add some water, milk or other ingredients to the orange concentrate, but without these, orange juice could still be great tasting. 

Prep time: 15 minutes
Ingredients

• 500 ml freshly squeezed orange juice ( 4-5 oranges)
• 2tsp Grated ginger
• 2 cups Ice cubes
• Salt a pinch

Cooking Directions
 How to make the perfect orange juice:

1.  First, tightly squeeze oranges repeatedly to soften them. Wash them thoroughly, cut into halves and remove seeds. If you're using a juicer, load and juice oranges according to specific machine instructions.
2. If you're not using a juicer, separate the peel from the flesh using a sharp knife by carefully cutting around the edge of the orange half. Grip the peeled orange half and tightly squeezed the juice directly into a tall glass or pitcher. Continue squeezing, rotating it around your clean hands, until no longer juice comes out. If you want your juice to be pulpy, scrape the orange flesh with a slotted spoon and add this directly into the juice. If you want it with lesser pulp, pour the juice passing through a strainer.
3. Blend all the ingredients on high power until smooth in a blender, about 1 minute.
4. Garnish with orange wedges and serve.

Note : Orange Juice is often a vital part of your breakfast and most people want to drink it early in the morning. Actually, it is advisable to drink orange juice after breakfast or after meals because it is acidic in nature. We wouldn't want our empty tummies to ache by drinking it first thing in the morning. But as you indulge in the goodness of orange juice, have you realized what nutrients did you get as well?

Pineapple trifle pudding

A small piece of Pineapple cake was there in my fridge which i prepared few days back and i don't felt like giving it to my kids so this pudding came to my mind as one overripe pineapple also in the fridge which i kept specially for making some pineapple kesari.Actually i tried this dish  in summer and today while searching some recipes  i got this in my draft so thought of sharing this with you all as it is very easy dessert which everybody would love to have especially on a hot summer day.

Ingredients:

sponge cake pieces -1cup( pineapple flavoured)

Pineapple custard powder-2tbsp

Milk-1/2 ltr ( full cream)

Pine apple pieces - 2 cups

Sugar-1cup+1tbsp

Pineapple essence-1+ 1/2 tsp

Fresh whipped cream-1 cup

Cinnamon Powder-1/4tsp
 Few Pineapple pieces and cherry to garnish

Method of making pine apple stew:

• First boil 1/2 cup of water along with 1tbsp of sugar,cinnamon powder.Then add pineapple pieces and boil further 3 mins till pineapple is almost cooked but not mushy. Now mix in 1/2 tsp of pineapple essence and let it cool completely before refrigeration.

Method of making custard:

• Boil milk with sugar and stir well.
• Mix custard powder to 1/2 cup milk and stir it well.
• Once the sugar dissolves completely add in custard powder mixed with milk and quickly stir till you see the bubbles on the top of your custard,switch off the gas and let it cool.
• Now add pineapple essence and whipped cream to the custard and mix it well.

1. Take a serving dish and spread some cake pieces evenly, the 1st layer is done.
2. Now spread some boiled and chilled stewed pineapple pieces along with the syrup, gently spread it evenly over the 1st layer.
3. Now its time to pour our custard over the 2nd fruit layer.
4. Repeat once again with the remaining cake pieces and finish with custard.
5. Decorate with whipped cream,pineapple piecesa and few cherries
6. Refrigerate for at least3-4 hours before serving.

Ambya ( mango)gozzu..an authentic konkani delicacy!

After so many posts on mango,i am here with one more my dad's favourite dish called Ambya gojju which i used to prepare before marriage specially for my dad.This Father's day i have prepared some veg dishes which he used to love and this is one of them.He used to love mangoes a lot.so thought of making his favourite dish since my dad is one of the main reason i am such a food lover.Thank you for everything you have done for me.Anna(daddy) you are the best!! ...we are missing you a lot :(

Ingredietns:
Juicy mango-2
Jaggery-2tsp or to taste
Salt to taste
Green chilly-2(crushed)
Urad dal-1/4tsp
Mustard-1/4tsp
Curry leaves-1spring


Method:

• Soften the mango with the peel on.
• Now slowly peel off the mango and squeeze out all the pulp.
• In a bowl add water and mango peel and nicely squeeze all the juices well with your hand and discard the peel.
• Now add the mango pulp and little water and mix it well.
• Add the crushed green chillies ,salt and jaggery blend it again with a spoon.
• Now heat one small pan for temper the mango pulp.
• Add some oil( preferably coconut oil) and add mustard,urad dal followed by curry leaves and pour this over the mango pulp.
• Serve chilled. 

Mango-semolina cake

This mango cake  is very easy to make ,unlike other maida based cakes- you'll love it.just mix some semolina with mango pulp along with sugar and oil and its done.Tip: try to find fresh ripe mangoes  for this recipe.. the taste is well worth the effort.Make this cake for your friends and family-they won't be able to thank you enough! Once i have tried Egyptian dessert called basbousa but in that  dish butter milk is used in place of mango puree and some sugar syrup on top.So i Googled for this cake and i got  this in food sify.com..It was my 1st attempt with mango cake.

Ingredients:-
Semolina-1cup
Mango puree-1cup
Butter-1/4cup
Sugar-1/2cup or less than 1/2cup
Baking powder-1tsp
Tutti fruitti-2tbsp
Cashew nuts-1tbsp(chopped)
Nutmeg powder-1/4tsp
Salt-1/4tsp

Method:-

• Mix all the ingredients well and leave it for 10 mins.
• Now transfer the mixture into a greased baking dish.Garnish with tutti fruitti and chopped cashew nut pieces.
• In the meantime preheat the oven for 175 degree /345 degree F.
• Now place the baking dish into the oven and bake for 30 mins.

Egg-less Mango Mousse

Today i am here with one interesting  mango dessert which is very easy and tasty "Eggless Mango Mousse".Usually Mousse contains eggs which gives nice creamy texture to this dish but in this is absolutely egg less mousse,here egg is substituted with condensed milk and i have not used gelatin in this but normally i do use gelatin when i prepare my mousse with eggs.But this time i just wanted to try this type without using my gas or micro which i normally use while making at least to boil my milk .It has a nice thick creamy texture which i am sure everyone will enjoy especially vegetarian.I have tried this combo for the 1st time and believe me the flavour of mango enhances the taste of this mousse.I tried it for the 1st time and we all loved it a lot.

Ingredients:-

Mango cubes-2 cup
Condense milk-1cup

whipped cream-1cup

Lemon juice-1tsp

Sugar-1/2 cup

Method:-

• Blend mango pieces,lemon juice and sugar in a blender till sugar dissolves completely by adding little  milk.
• Now refrigerate this puree for an hour to cool .
• After an hour Whip the cream till its light and smooth.
• Now fold the puree into the whipped cream very gently.Mix it well ,you will get nice thick creamy texture(you can use your electric mixer too.For this you need some ice cubes.Method is simple .Just Put the mixing bowl inside the cold one with the ice and begin mixing the mango puree with condensed milk,sugar and lemon juice.slowly the mixture will begin to thicken and then it will be like thick whipped cream.Now gently add the cream and blend it again.It will take about 5 minutes.Stop and divide the mousse into cups .I have used some mango pieces but you can serve without that too.
• Refrigerate for at least for 2hours.
• Your egg less mango mousse is ready.

Note; Those who are allergic to raw eggs ,kids with poor immune system should avoid eating raw eggs especially in summer.

Chilled Fruit chat

I just love summer when you really enjoy these fruits in different forms.After posting many shakes,juices and mocktails  here is one more to dish to tickle our taste buds it is called fruit chat..This fruit salad/chat i can be tried at any season and kids will love this because of spicy and tangy flavour.You can try this with other fruits too.

                     I normally prepare this just before the lunch as it takes only few mins and keep it in the fridge to chill.Here in India it is  served  in marriage functions  and you also get this in street corners .But i prefer home made chats because its fresh and clean.

Ingredients:

Mixed fruit of your choice-2 cups

Chat masala-1/2tsp

Pepper powder-1/4tsp

Lemon juice-1tsp

• Mix all the fruits,lemon juice and keep it in the refrigerator for at least 30 min.
• Just before serving add all the ingredients and serve.
• You can use tooth picks or fruit picks to make it more interesting

Eve's Temptation!!

'an apple  a day keeps the doctor away'. So here is one interesting recipe for you all especially for this summer to Beat The Heat.It is very easy and quick to make even you can ask your kids to join in to make it more interesting just to keep them busy in their summer vacation.My kids love to help me when i prepare something special for them.

                    

                               

Ingredients for the stewed apples
Apple-500g(quartered ,cored and peeled)
Cinnamon powder-1tsp
Cardamom powder-1/2tsp
Sugar-2tbsp
Lemon juice-1tsp

Ingredients for the custard sauce:-
Full cream milk-1litre
Corn flour-2tbsp
Vanilla essence-1tsp
Sugar-1/2cup
Walnut-1/2 cup
Raisins-1/4cup

Method:-

• Mix all the ingredients in sauce pan to make apple stew.Mix in a 1/2cup of water and cook the apple until 1/2 done.Apple pieces should be visible so don not over cook the apples.
• Now crush half the walnuts and mix in with apple stew along with 1/2 the raisins.Remaining keep for garnishing.
• In a non-stick pan start making custard sauce.Boil milk until it reduces to 3/4 .Now add the sugar and boil till sugar dissolves completely.The cooking should be done on medium flame
• Now  reduce the flame and add custard powder dissolved in a tbsp of milk.Slowly mix the cornflour to avoid the formation of lumps.Keep on stirring until the sauce thickens.
• Now switch off the fire and mix vanilla essence.
• Now you take the individual serving bowl and put some apple stews and top up with custard sauce and garnish it with walnuts,raisins and apple pieces as shown in the picture.
• Refrigerate for at least 1 hour before serving. 

Ambya (mango )Upkari. konkani

Come summer and we started dreaming about mangoes and different types of mango dishes.  I love almost all the sweets and desserts prepared with mangoes.Especially our 3-4 dishes like ambya upkari,gozzu,sasam and aam ras.Almost all the functions has one or two dishes prepared with mangoes.

                        This ambya upkari is unlike our other typical veggie upkari,it is totally different. This dish sweet and little spicy with lot of sauce/gravy.

 we prepare this dish on our ugadi /samsar padvo(new year)day  apart from tender cahsewnut upkari and other curries.When i was a kid this  dish was my favourite . For this dish we use a special type of mango called goint* mangoes a fibrous variety which can be easily dipped into the gravy.  and easy to suck the gravy/sauce .So for this dish sucking variety  mango is the best option.

 

Ingredients:-

1. Mango-6-7 (fibrous variety)
2. Jaggery-1-11/2cup(depending on the sweetness of  the mango)
3. Green chillies-4-5
4. Red chillies-2(cut into small pieces)
5. Rice flour or maida-1tbsp
6. Mustard-1tsp
7. Curry leaves-2springs
8. Coconut oil or any veg oil-2tsp
9. Salt to taste

Method:-

• Wash and peel the  mango skin and put the peels in a big bowl to collect the juice from the peels.
• Now put some water into the peels and nicely squeeze the peels  to collect all the juices.
• Now discard the peels and pour the juice back to the mangoes.

• For 6-7 mangoes the sauce should be almost 11/2liter.
• So if you want some sauce then add about extra 1cup water  and keep the mangoes for boiling.
• In that add jaggery,slit green chillies and salt to taste.
• Cook on low flame till it comes to boil.
• Mix maida or rice flour in 1/2 cup water to make a smooth paste.
• Now add the paste into the boiling mango upkari/sauce  to thicken.
• Keep stirring untill the gravy thickens.
• Now switch off the gas.
• Now prepare the tempering.
• Take a small tempering pan(panna kayli)and put some coconut oil or any veg oil.
• Let it heat for a while ,then add mustard seeds followed by,red chillies and  curry leaves.
• Now pour this over the mango upkari and its ready to serve.

Eggless Banana - Walnut Cake

On the occasion of International Women's day i baked this cake for the second time.This time i baked this for  Two beautiful women in my life... my 2 daughters Prajnya and Prithvi.I am baking this cake for the 1st time and it really came out  well Both of them loved it so much that they started fighting for the last piece..
after a week again Kids requested me to bake a cake for them to take for their school picnic. Initially they let me decide on what I wanna bake but next day, they came back with the requested by their friends . They want the banana cake .So I went ahead to bake this beautiful banana walnut cake in micro which i have baked few days back ...I really gland that they still can remember how delicious this cake was even it had been a year and also after tasted so many of my baking :).
  

Ingredients:-
Maida-2 cups
Sugar-11/2 cup
Over ripe banana-2 medium
Walnut-1/2 ( chop roughly)
Raisins-1tbsp( soaked in rum)
Baking powder-2tsp
Baking soda-1 tsp
Butter-1cup(melted)
Milk-1/4cup(warm)
Curd-1cup(sour)
 Method:-

• Grease  10" Microwavable dish and keep aside.
• Now mix curd ,baking powder,baking soda and mashed banana in a blender and keep aside.
• Now combine sugar,melted butter and warm milk and blend it well till the sugar dissolves.
• Now mix the curd mixture and sugar mixture well.
• At last add  maida and gently fold it with a spatula.
• Now transfer the batter to a greased microwavable dish and sprinkle walnut and raisins.
• Now Microwave high  for 9 mins or untill done.
• Remove from the microwave and let it cool before de-moulding..

                   

Musk melon shake

Musk melon juice is very beneficial to consume during conditions like lack of appetite,urinary tract infections, constipation,acidity,ulcer.Musk melon reduces heat in the body to a great extend,it makes very good drink especially in summer to beat the heat,tiredness.Musk melon is flooded with lots of vitamins like vitamin A B and c.it is rich in potassium, a nutrient which  may help to control blood pressure by regulating heart beat and possibly prevent strokes.
 In addition to health benefits Musk melon also take care of our skin as i have mentioned earlier it has got  vitamin A which helps to maintain healthy skin so very good especially  for ladies who invest on different  lotions and  creams.
  this is  a boon in disguise for  pregnant  women as it has got folic acid.You can include this in your daily diet in any source as it contains bundle of health benefits.It is very good for kids who are very fussy when drinking milk. as this juice i am preparing is  contains milk .so whole some food for all..

Ingredients:

Musk melon-1/2

milk 500ml

few cubes of ice

sugar to taste

Method;

make small cubes of the melons and blend it with ice,milk and sugar. serve immediately.