MAVINA SASIME (MANGO CLUSTER)- easy to prepare taste heavenly

Main Ingredient


1. Mango : 1- big (ripe )



Seasoning ingredients

2. Oil : 1 tbsp

3. Mustard seeds: 1 tbsp

4. Urad dal ; 1 tbsp

5. Badige Chilli ( long red chillies ) : 2-3

6. Jaggary: ½ tbsp.

7. Curry Leaves: 3-4

8. Salt : as per the taste



Method to prepare

 Squeeze the mango and keep aside

 Heat the sauce pan on medium flame

 Start seasoning by adding oil, mustard seeds ,once it splatters now add urad dal let it become light brown in colour now add the red split chillies and salt.

 Sauté it for 2 – 3 minutes now add the mashed mango pulp along with mango seed

 Mix well and turn off the stove

“Now you get to taste sweet, spicy and tangy  (mouth-watering) taste…enjoy it with rice or chapathi “ and hope u all like my simple dish

Kobbri Metai (coconut Burfi)

This sweet metai is dedicated to my blog friends who have shared with me awards and encouraging comments (some award I could not receive due to technical problems heeee). Heartily would like to thank them for boosting me so much. After a long gap I am back with some sweet burfi which is my all-time favourite.


Now let me share this simple, mouth-watering traditional Indian sweet with all of you.

Note the Ingredients:

Grated Coconut: 2 cups

Sugar: 1 ½ cup

Cardamom powder: pinch

Colour: optional

Raisins: to garnish

Method:

In a sauce pan heat sugar, sauté with little water in order to get consistency after few seconds add grated coconut and cardamom powder.( colour optional )

Continuously stir until you get the gluiness in the mixture

Now Pour it on greased tray and keep for cool

Now place the raisins and cut them into any shape you desire.

Delicious homemade coconut burfi is ready to eat

Ingredients of besan laddoo :



2 cups gram flour (besan)

11/2 cup sugar (grinded)

1 cup ghee

any dry fruits or nuts of your choice for decorating



Preparation of besan ke ladoo:

• In a kadhai mix gram flour and ghee over a low heat.

• Keep constantly stirring to avoid lumps.

• When it releases an appetizing smell, it is ready.

• Remove from the heat and allow it to cool.

• Add sugar to the gram flour and mix thoroughly.

• Now form ping-pong size balls of the mixture.

Besan Laddoo is ready to be served.

BEATEN RICE DOSA

My today’s breakfast, innovative one but ……………when tasted ………….wow thank god innovation proved great taste.so wanted to share it with you all.
Ingredients
1. Beaten Rice : 1 cup ( wash & soak for 10 mints)
2. Flour : 1-2 cup
3. Suji ( rava )- semolina: ¼ cup ( for crispy dosa)
4. Green chillies : 1( finely chopped )
5. Coriander leaves : finely chopped
6. Grated coconut : 2 tbsp
7. Salt : as per taste
8. Oil : shallow fry
Method:
Grind the beaten rice and make a soft paste.
Add the flour to the beaten rice paste, mix well followed by adding suji, green chillies, coriander leave, coconut and salt.
Keep adding the water in order to bring the mixture into dosa batter consistency.
Now heat a non-stick taw and spread 1 tbsp of the batter on the whole of the pan.
Grease all the corners and then cook it on the other side also.
Put little water on the tawa and wipe it with a clean cloth before making each dosa.
Serve them hot with hot vegetable gravy or chutney
HOPE U ALL LIKE IT

Dusky Prawns (finger licking)

Preparation for 2
(All item used are readily available at home and least time consuming)
Items Required:
1. prawns: ½ kg
2. Onion: 1 large
3. Ginger Garlic Paste: 2 tbsp
4. Turmeric Powder: ½ tbsp.
5. Black Pepper Powder: 2 tbsp
6. Salt: according to taste
7. Oil: 2 tbsp
8. Coriander leaves: to garnish

Way to cook:
Place a sauce pan over the stove in simmer flame and add the oil followed by thin sliced onion, when it turns pink add ginger garlic paste.
Fry for some time and now add the cleaned prawns.
When prawns half cooked add the salt, turmeric, black pepper powder.
Sauté until prawns is done completely and masala get the thick consistency.
Let the prawns and masala get mix well.
Turnoffs the stove flame& keep aside for some time and then you can serve it as appetizer.
Add the lemon juice if the dusky prawns are too spicy but don’t forget to garnish it with coriander.

cook with fun and do comment ..waiting to hear from you all

Momos at your service

Preparation for two
Ingredients:
· 2 cups flour
· Salt to taste
· Water
· 2 eggs
· 1 cup onion chopped very fine
· 1 /2 capsicum chopped
· 1 cup tomatoes chopped
· 1 tbsp ginger garlic paste
· 1 tbsp chili powder
· 1 tsp turmeric powder
· Coriander leaves as required
· Salt to taste
· 3 tbsps vegetable/ sunflower cooking oil

Method to prepare
· Mix the flour and salt to taste and add a little water at a time to make stiff dough.
· Heat the oil in a pan and fry the onions till translucent. Add the ginger & garlic paste and fry till it begins to turn golden.
· Add the capsicum chopped and fry it turns into dark green.
· Break the eggs and stir ,now add the chopped tomatoes , coriander leaves and turmeric powder , chili powder , coriander leaves and finally salt
· Cook till the egg is done
· Divide the dough into equal-sized balls and roll into very thin circles of roughly 4" diameter.
· Dab a tiny bit of water on the edges of the circle. Put a tablespoon-full of egg masala stuff in the centre of each circle. Fold the edges over the stuff and pinch and twist to seal or fold the Momo in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure to seal the edges well.
· Place the Momos in a steaming dish and cook for 10-15 minutes.
· Serve the hot momos with white spicy sauce or with tomato sauce.

MY SECOND AWARD

I have been honoured with 2nd award from some of my wonderful blogger friends. Thanks a lot to one and all who passed this award to me.
I am honoured with 'Liebster' award by MS. PRATHIBA SREJEETH from COOK-EZEE.
COOK-EZEE is wonderful blog and I wish everyone to visit and follow this blog to check the innovative and exceptional recipes. For the beginner it is one best blog I recommend and for the experts one best blog to discover and add new recipes to their account. I thank Prathibha heartily for passing this award .
'Liebster' means favourite or dearest in German.

Rules for accepting the award:

- Thank the person who gave the award and link back to their blog

.- Copy and paste the award to your blog.

- Reveal the 5 blogs you have chosen to award

let them know by commenting on their blog.- Hope they pass it forward by accepting and awarding it to bloggers they would like to honour
I would like to share this award with my blogger friends, the five best blog I wanted to pass this award and they are as follow.
1. Arathi @yummytummy
2. Nalini @nalini’skitchen
3. Smitha @kannada cuisine
4. Leena @nammasaviruchi
5. Sangeetha @sangeeta’s kitchen