Amrakhand / Mango Shrikhand

This is an heavenly delicious dessert…simple recipe. You can use Canned Mango Pulp to make easier but while the mangoes are in season,  use the fresh mangoes.

Ingredients

• 2 cups plain yogurt
• 2-3 fresh and ripe mangoes, to make about 1 cup mango pulp (you can use canned mango pulp too)
• sugar to taste
• 1-2 tbsp charoli nuts for garnish (optional) The charoli nut is lentil-sized, is slightly flattened and has an almond-like flavour.
• Few saffron strings for garnish (optional)
• few fresh slices of mangoes for garnish

Method:

• If using fresh mango, slice the flesh of the ripe mangoes. Put them in a blender and Process  until smooth. You can strain the pulp to remove  the strings if any.
• Tie the yogurt in a clean cotton cloth (or cheesecloth) and hang it up for an 4-5 hours or so to drain off all the water. Make sure the yogurt is thick.
• Whisk the yogurt and beat it well. Add sugar little by little and continue to whisk.
• When the yogurt gets light in texture, stir in the mango pulp. Stir it until properly mix and then chill it.
• Serve cold garnished it with saffron, charoli nuts and some sliced mangoes. This is served as a sidedish with chappati, paratha or poori.

Sweet Crispy Puri

Ingredients:

• 5 cups wheat flour
• 1 cup fine suji or semolina
• 1 cup jaggery powder
• 1 cup water
• 1 tsp cardamom powder
• pinch of salt
• oil for deep frying

Method:

• Dissolve jaggery powder in a water and keep aside.
• Mix cardamom powder, salt & suji in a wheat flour.
• Make a dough with sweet jaggery water. Kneed with palm till tender. Dough should be little hard.
• Divide dough into small balls. Flatten each balls. Roll 2 inches round puri out of each ball with Roll pin. Make a  7-8 wholes in the puri by using straw.
• Let them dry on cloth for 5-10 min. Deep fry in preheated oil for 3-4 min till golden on medium heat.
• Let it cool. Store in airtight container.

Black Pepper Sev

Ingredients:

• 6 cups Besan or chickpea flour
• 1 tbsp fine black pepper powder
• 1/4 tsp orange color
• 1 cup melted butter or oil or ghee
• 1 tsp baking powder
• 1 tbsp salt
• oil for deep fry.

Method:

• In a flat bowl or in a plate put ghee, baking powder & salt. Rub with your fingers till become frothy mixture.
• Add orange color & black pepper and again rub the mixture.
• To this mixture add besan and mix it very well. Then add water little by little and make a little hard dough.
• Heat the Oil in a pan or kadai for frying.
• Grease the inside of the Sev-Maker.
•  Pour some of the dough into the Sev-Maker and close it
• Once the oil is hot, rotate the sev-maker and in a circular motion pour carefully into the oil.
• Cook the sev on medium heat for about 3-4 minutes and flip using the help of another spoon or fork (to avoid splashing)
• Cook on the other side for a couple of minutes till there are no more bubbles forming.
• Take out the sev and place on a paper towel
• Allow it to cool down to room temperature.
• Break into pieces and store in an air-tight container and store.
  

Eggless Chocolate Cake

This cake is so moist it doesn't need frosting. Simply sprinkle powdered sugar over the top.


Ingredients:

• 1 1/2 cups all purpose flour / maida
• 1/4 cup dutch-processed cocoa powder (unsweetened)
• 1 cup sugar
• 1/8 tsp salt
• 1 tsp baking soda
• 1 cup cold water
• 6 tbsp vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla
• sifted powdered sugar for dusting cake

 
Method:

•  Preheat oven to 350. Spray a 9"x9" square baking dish or a circular dish with Pam and lightly flour.
• In a large bowl, mix together  the flour, cocoa powder, sugar, salt and baking soda.
• Using a spoon, make three wells in the dry ingredients. Pour oil into one, vinegar into another and vanilla into the third.
• Slowly pour water over all. Blend using hand mixer on low speed until thoroughly combined. Batter will be thin. 
• Pour batter into pan. Bake for 30-35 minutes.
• Insert a toothpick to ensure cake is baked properly. Cool on a wire rack.
• Dust top of the cake with powdered sugar. Cut and serve warm or at room temperature.

Kale & Potato Hash

Ingredients:

• 1/2 large bunch fresh kale
• 2 tbsp fresh garlic, minced
• 1 medium onion, minced
• 1/2 teaspoon freshly ground pepper or fresh crushed red pepper
• 1/4 teaspoon salt
• 2 cups cooked shredded potatoes
• 3 tablespoons extra-virgin olive oil

Method:

• Preparing kale for these recipes, remove the tough ribs and then wash it.
• Place kale leaves in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
• Meanwhile, mix garlic, onion, pepper and salt in a large bowl.
• Add the chopped kale and potatoes; stir to combine.
• Heat oil in a large nonstick skillet over medium heat.
• Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp.

   

Veggie Ravioli Soup

This soup is fast and easy to make, and tastes delicious. This soup was so satisfying to eat on a freezing cold day. It makes you feel cozy :)

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 2 cups diced fresh red  or green bell pepper and onion mix
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper, or to taste optional
• 1 cup diced tomatoes or can be use fire-roasted tomatoes.
• 2 cups hot water
• 1 teaspoon dried basil or marjoram
• 8 to 10  frozen Spinach Ravioli, preferably whole-wheat
• 2 cups diced zucchini, (about 2 medium)
• 1/2 cup carrot diced (optional)
• 1/2 cup green peas (optional)
• Freshly ground pepper to taste
• Salt to taste

Method:

• Heat oil in a large saucepan over medium heat.
• Add pepper-onion mix, garlic and crushed red pepper if using and cook, stirring, for 1 minute.
• Add tomatoes, water and basil (or marjoram); bring to a rolling boil over high heat.
• Add ravioli and cook for 3 minutes less than the package directions.
• Add zucchini, carrot, green peas and  return to a boil.
• Cook until the zucchini & carrot is crisp-tender, about 3-4 minutes.
• Season with salt & pepper.