Mango Payasam

Mango Payasam

Ingredients:-

 • Ripe sweet mango - 1 ( big )

 • Jaggery - 3 small cubes ( as required, depends up on the sweetness of mango )

 • Sago seeds - 4 tbsp

 • Coconut milk ( thick ) - 1 cup

 • Cardamom powder - 1/4 tsp

 • Dry ginger powder - 1/4 tsp

 • Salt - a pinch  ( optional )

 • Cashew nuts & raisins- 10 each

 • Ghee - 2 tbsp

Preparation:-

 1. Wash & remove the skin & seed of  the mango and cut into small cubes.

 2. Cook sago seeds in a thick bottom vessel with 2 cups of  water  and keep it aside. ( Stir continuosly while cooking )

 3. Boil jaggery in one cup of water to make a thick syrup & keep it aside to cool & strain it using a stainer.

 4. Heat ghee in a pan & fry nuts & raisins  & drain on to paper towel & keep it aside.

 5. In the same ghee, put the mango cubes  & saute it  for few  minutes . Let it cool &  make a smooth paste using  a blender.

 6. In a skillet, mix mango puree  with  jaggery syrup & cooked sago seed & mix it well. Cook it in medium heat for few minutes.

 7. Add  coconut milk into it &  stir continously.

 8. When it comes to  boils, add 1 tsp of ghee, cardamom powder , ginger powder and a pinch of salt. Mix well & switch off the heat

 9. Garnish it  with  nuts & raisins.

 Sweet Mango payasam is now ready. Serve it hot or chilled .. Enjoy.. :)

Sending this recipe to the following events

Dish Name starts with M by Learning to Cook- Akila

Mango Mania 99

Only Mango by Anu's Healthy Kitchen 

Rice Jaggery Pudding

Rice Jaggery Pudding

Ingredients:-

• Raw rice ( soaked)  - 1 cup

• Milk - 4 cup

• Jaggery ( shredded) - 1 to 1 1/2 cups 

• Coconut milk - 1/2 cup

• Ghee  - 1 tbsp

• Cardamom powder - 1 tsp

• Raisins -  1 tbsp

• Cashewnuts -  8-10

 Preparation:-

 1. Pressure cook the rice with milk for 2 whistles or till the rice gets completely cooked and the mixture thickens.

 2. Remove the mixture from the heat and mash lightly. Place the pan on low heat and add jaggery, little by little, stirring continuously, till the jaggery completely melts.

 3. Add  cardamom powder and mix well. Remove from the heat and add coconut milk and mix well.

 4. Heat ghee in another pan and fry the raisins and cashewnuts till golden. Add it to the rice mixture and serve hot.

Rice pudding is ready to serve.. Serve it hot or cold

Send to “GUEST QUEST” event by Amina Creations

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries

Ingredients:-

•  Chocolate chips - 1/2 cup

•  Strawberry - 6

For decoration

• Crushed nuts - 1 tsp

• Cheerios - 5 or 6

• Rainbow sprinkles - 1 tsp

• Sugar - 1 tsp

• Coconut  ( shredded ) - 1tsp

Preparation:-

1. Put the chocolate chips in a heatproof medium bowl. Fill a saucepan with some water and bring the chocolate bowl over  it to boil  on medium heat.

  
Set the bowl of chocolate over the water to melt. Continue stirring until smooth
.
   Once the chocolates are melted and smooth, remove from the heat.

                              or
  (If u have microwave , melt the chocolates in a microwave  for 1 minute, stir and then heat for another minute.

    Don't heat the chocolates more than 2 minutes in microwave )

2.  Insert a tooth pick to each strawberries.

3.  Dip the strawberries into the  chocolate, lift and twist slightly.

4. Pin each strawberry on any thermocol sheet or u can put each strawberry in an aluminium foil.

5. Decorate each chocolate dipped strawberries with crushed nuts, cheerios, rainbow sprinkles, sugar, coconut or anything u want.

6. Keep the strawberries in refrigerator until the chocolate sets, about 30 minutes.

Chocolate dipped strawberries are ready to serve... Enjoy....

Sending to Tickling Palates' cooking for kids event

Chocolate Peanut Truffles

Chocolate Peanut Truffles

Ingredients

 • Chocolate chips - 1 cup ( small)

 • Peanuts -1/2 cup ( as required )

 • Chopped nuts - 1/4 cup

 • Butter - 1 tsp

 • Sugar - 1tsp

Preparation:-

 • In a blender, crush the chocolate chips and peanuts for 1- 2 minutes.

• Mix butter, crushed chocolate chips ,sugar and peanuts.

 • Make small balls, using this mixture ( if u need more butter, u can add ) and roll this balls over the crushed nuts.

 • Refrigerate it for at least 1 hour.


Simple Chocolate Peanut Truffles are ready...

Sending this to Kitchen Chronicles Go Nuts..

Apple Grape Custard

Apple Grape Custard

Ingredients:

Apple - 1 no ( chopped in cubes)

Grape ( green) - 10

Custard powder - 2 tsp

Milk - 250 ml

Sugar - 4-5 tsp

Honey - 1 tsp (optional)

Preparation:-

1) Boil milk in a pan, simmer and let it boil for 10-12 minutes.

2) Take 5 tsps of milk in a separate bowl, add custard powder and stir till becomes a paste.

3) When the milk in pan is reduced to half, add sugar and stir well. Now add the custard paste slowly and stir for 2 minutes.

4) Pour in a bowl, add chopped apple and grape. Stir it well and serve chilled

Bread Halwa

Bread Halwa

Ingredients:-

• White bread - 10 slices

•  Milk - 2 cup

• Sugar - 2 cup

• Ghee - 4 tbsp ( as required)

• Cardamoms - 4 ( crushed / powdered )

• Fried cashew nuts - 10 to 12

Preparation:-
 
 1. Cut the bread slices into small pieces and fry in 2 tbsp of ghee, till slight brown.

 2. Add milk & sugar to the fried bread pieces and continue heating & stirring.

 3. Add  remaining ghee ( if u want u can add more ghee ) and keep stirring, till the ghee sucks out.

.4. Finally add  fried cashew nuts and cardamom powder.

Simple bread halwa is ready. Serve hot or cold

 Sending it to Gayathri's Walk down the Memory Lane event.

Rice kheer / Rice Pudding / Pal Payasam

Rice kheer / Rice Pudding / Pal Payasam

Ingredients:

• Basmati Raw Rice - 1/2 cup

• Milk - 5 cup

• Ghee - 1 Tbsp

• Sugar -  1  cup ( as required )

• Cashew nuts  - 8 to 10

• Cardamoms  - 3  to 5  (crushed)

• Raisins- 1 Tbsp

• Salt - a pinch (optional)

Preparation:-

 1.  Cook the rice with 3 cups of milk in a pressure cooker and cook it for 3 whistles .

 2.. Add the remaining milk, salt and sugar & cook the mixture over a medium flame for 20 more minutes  ( or till it is thick)  Stir continuously.

 3.. Remove from the flame and keep it  aside.

 4 . Heat the ghee in a pan and fry cashew nuts till it is golden brown.

 5. Remove the nuts and add  raisins in the same pan and fry till it puffs up.

 6 .Add the nuts and the raisins to the kheer. Sprinkle the cardamoms on top and mix thoroughly.

Serve hot or cold.

Ada Pradhaman

Ada Pradhaman

Ingredients:-

• Ada - 1/2 cup

• Jaggery - 1/2 cup or to taste

• Coconut milk (thin, randam pal) - 2 - 21/2 cup

• Coconut milk (thick), onnam pal) - 1 cup

• Cashews, raisins, - 2 tbsp each or as desired

• Cardamom powder - 1 tsp

• Ghee - 1 tbsp or as required
Preparation :-

• Heat ghee in a pan. Fry the raisins, cashews one by one & drain on to a paper towel.

• Now add the ada & saute in ghee for 3-4 mts. Add more ghee if required, at medium heat.

• Add water & cook it in water for around 20 mts or until it becomes soft.

• Add the melted jaggery, cook at medium heat & continue stirring in between.

• When it thickens, add the thin coconut milk.

• Bring down the heat to medium-low and cook until it thickens, continue stirring in between

• Now add the thick coconut milk. Mix well & add the cardamom powder.

• Mix well, cook for 1-2 mts at low heat and switch off.

• Garnish with the fried cashews, & raisins.

• Serve hot or cold.