MANGO CHEESE CAKE WITH PANEER (500TH POST)

Yeyyyyyy!!! finally here comes my 500 th post of my blog💪😇 Its an immense pleasure to share my overloaded happiness with all of you guys who supported me continuously throughout my food blogging journey. Am so grateful to all of you. Thank you 🙏🙏😊😊 Looking forward for the same in the upcoming year😍😍😍

On this wonderful day, taught of posting something sweet. So came up with Mango Cheese cake💛These are traditionally prepared with Cream cheese but here I have tried with Paneer. Its very soft and just melts in mouth. It tasted rich, creamy and full on flavours of fresh mangoes. Good thing is therez no Baking process instead just refrigerating method. My heart goes anything made with Mangoes.💛💛💛 I would say this is a ''WINNING DESSERT''💛💛😁

INGREDIENTS FOR CRUST

150 grames Marie Biscuits

1 tbsp Sugar

1/4 cup Unsalted Melted Butter

 METHOD

Grease the tart pan with butter or any of your baking pan which has a removable bottom. Blend the biscuits, sugar and melted butter. Pour into the pan and press evenly allover. It should be tight enough. Refrigerator for 15 min.

INGREDIENTS FOR MANGO CHEESE FILLING

1.5 Cup blended Paneer.

1/2 cup Mangoes puree

1/4 cup Condensed Milk (add more or less accordingly)

1 cup Heavy Cream

2 tsp Agar agar powder

1/2 Cup Water

1 tsp Vanilla essence

METHOD

In a bowl, mix paneer with condensed milk. Whip the chilled heavy cream till you get stiff peak.  Now mix the cream cheese into the whipped cream and beat it. Boil the agar agar into the water till its dissolves. Add the mango puree and whisk fast. Remove from flame and let it cool down for few min. When its slight warm, add them into the mixture along with vanilla essence. Fold it gently again. Remove the prepared crust from fridge and gently pour the mango filling into it. Let it chill for 7 to 8 hours. 

INGREDIENTS FOR MANGO GLAZE

1/2 cup Mango pulp

1 tsp Agar agar

1 tbsp Sugar

2 tbsp Water

1 tbsp Lime juice

METHOD

Put all the ingredients into the pan and boil till it gets thickens. Once its semi cool, pour them upon the cheese filling and refrigerate for another half an hour. Once its well set, demould the cheese cake and garnish with fresh Alphonso mangoes on top.Serve chill.

Enjoy!!!

TULSI POOJA

Tulsi is a sacred plant in Hindu belief. Tulsi Puja is a rich traditional way of worshipping Nature🍀. It is observed on Ksheerabdi Dwadashi in the month of Kartika. As per a blessings of Vishnu to marry Vrinda in her next birth. Vishnu in the form of Shaligram, married Tulsi. So in order to recall and to show respect to this event, the ceremony of Tulsi Vivah is performed. The significance of tulsi puja is really interesting. You can just google for the detailed info😊

So this is my Tulsi pic where I decored with flowers, keeping Gooseberry plant nearby.  (That is considered as Lord Vishnu in the the form of Gooseberry) 😍

Herez the look of my Rose decore Mandir, Simple design around Tulsi ma with Rangoli powder, Diyas, Aarthi items followed by Banana & Goddu Phovu (sweet phoha) as Prashaad.

This is my entire view of my Tulsi Vivah looked😍

Finally sharing the pic of our apt Tulsi Pooja🙏😊

Thanks for tuning in :)

SCHEZWAN SHELLED PASTA WITH SCRAMBLED EGGS

Pastas are extremely flavourful, quick and family favorite recipe. Perfect for weekends dinner specially😀 I end up making pasta with white sause and also preparing in schezwan style method. When you have readymade Schezwan chutney at home then its supa easy to prepare in jiffy. I bet you would just love this preparation. I am a great fan of this S sause😍 Its spicy and is loaded with different flavours. 

Kiddoes will just adore having this delicious dish. Infact its a better way to make them eat veggies too😊Buzzz what else mommies want😆

NOTE: Non veg lovers can add fryed Chicken Sausage. Equally tastes good and you can also make use of Olive oil instead of butter for this recipe. 

INGREDIENTS

2  Cups of  Cooked Wheat Pasta.

1 Onion

1 Cup of Assorted Veggies (carrots, beans, capsicum, cabbage)

2 tsp of Chopped Garlic

1 tsp of Grated Ginger.

2 1/2 tbsp Schezwan chutney sause

3 tbsp Paste cooked water.

Grated Cheese for garnishing (optional)

Spring Onions for garnishing

Salt to taste

Butter for sauting

INGREDIENTS FOR SCRAMBLED EGGS

2 Beaten Eggs

2 tsp Milk

Salt and Pepper to taste

METHOD

Heat butter in a pan. Add in ginger garlic followed by onions. Saute them till translucent. Now add the thinly sliced veggies and let it half cook for 3 to 4 min. Next add the schezwan chutney and mix well. Add pasta cooked water and dilute the mixture. This is the stage where you add the cooked pasta. Mix them well all together so that the masala gets coated with the pasta. Make sure the consistency should not be that dry. Add additional water if needed. Garnish with spring onions and cheese. Keep it aside. Now next for the scrambled eggs. Beat the eggs in the bowl followed by milk, salt and pepper. Heat butter in a pan. Pour the egg mixture and let it sit for 10 sec under low flame. Then using rubber spatula, gently fold the eggs on all the sides until the eggs are set. Do not stir constantly. Remove from heat and top on the ready pasta. Serve hot.

ENJOY!!!

MANGO PUTTU

Apart from normal white puttu,I tried something different adding Mangoes (king of fruit) to make Mango Puttu.😁💛 Its very nutritious. Best way to make puttu colourful and interesting cum attractive especially for kids. These can be eaten as it is though it has gotten a sweet flavour. I have used mangoes as whole pieces as well as the pureed one to mix with the puttu powder. So lets dig into the recipe..

NOTE: Sweetness can be adjusted accordingly. I am just giving the rough measurement😊😊as some of puttu powder requires more liquid. 

INGREDIENTS

1 cup Puttu podi

2 Ripe Mangoes 

1 cup Fresh grated coconut

1/2 cup Grated Jaggery

Pinch of salt

Pinch of Cardamom powder (optional)

METHOD

First blend one mango adding little water until smooth paste. Make a small pieces with another mango. Now take a big bowl. Add puttu powder with salt and mango puree little by little to make it wet. To check the mixture if its ready, just take a small portion between your palms,and gently press, it should form a big lump. And when you press, it should break easily and crumble. But makesure the whole mixture should not have even tiny lumps. So mix it well using your fingertips. Let it rest for 15 min. In another bowl, mix coconut and jaggery together and keep it aside. Now take a puttu maker and layer it with 1 tbsp coconut  jaggery mixture first then 2 tsp of mango pieces and spread evenly. Then fill with mango puttu mixture and then again with coconut jaggery mix. Continue with the same process as shown in the picture till maker is completely filled. Place the maker on Puttu kudam or pressure cooker and steam for 7 to 8 min. Thats it 😊Tasty mango puttu is ready to serve😋😋

ENJOY!!!

MANGO DELIGHT IN JAGGERY SYRUP

Hey, have you ever tried using Jaggery instead of Sugar in Mango juice? Well using Jaggery is the healthiest version.I will say :) I make its syrup and refrigerate for a month :) Incorporating Jaggery in your daily food or drink fills you with energy, helps in digestion, constipation and many more things

Now coming back with my recipe, I tried adding jaggery in Mango juice which tasted soo good. The addition of mint gave the freshness to the drink :)

INGREDIENTS

1 Ripe Mango

Half handful of Mint leaves

Half of Lime juice

1/2 Cup water or more (depends on ur likings)

2 tbsp Jaggery syrup or Jaggery powder.(can add more less)

METHOD

Blend everything into the blender until smooth. Serve into a glass with fresh mint on top.

ENJOY!!!

KHANDVI

Herez the most popular Gujarati snack Khandvi 😊😊One of the toughest one which is made from simple ingredients Besan, yogurt and spices. Actually this recipe was prepared by My hubby boy 'R' 💓when I told him I feel like having something unique cum yummy snack during the time of my fasting😜hehe so he digged in to make this for me. The taste was supa soft which just melted in mouth tempered with crunchy and munchy seasoning. Luckily his first trial was Superhit 👍😁 

He was hunting for the recipe and thus came across one page which looked soo tempting.

He followed the exact method.  For the recipe, please click HERE. Thanks for sharing it dear :) we tharoughly enjoyed alot :)

Enjoy!!!

RAAGI LADOO

Raagi ladoo are one of the healthy variety ladoo made from raagi flour and jaggery. These are the great snack for kiddoes. There are different methods of preparing this recipe. The one I do is quiet simple and good but only thing is it stays fresh only for 3 days. So make sure while following my method, prepare them in less quantity. 

NOTE: Peanut powder can also be added. It tastes extra good.

INGREDIENTS

1 cup Raagi Flour

1/2 cup Grated Coconut

1/2 cup Jaggery grated

Pinch of Cardamom powder

3 tbsp Ghee

METHOD

Heat 2 tbsp ghee in a pan. Put the raagi flour and fry till the raw smell goes off. Make sure to fry them under low flame. Meanwhile, in a bowl mix the coconut, jaggery and cardamom powder. Add flour into the coconut mixture and mix well. Break the lumps if any. Make small balls when the mixture becomes warm. If you are unable to form a shape, add few drops of ghee and shape them again. Garnish with ur fav dryfruits.

Enjoy!!!

CRISPY LONG BEANS FRITTERS

This is a variety crunchy munchy snack prepared from Long beans which are non tender once. Usually we throw them taking the seeds for making upkari but once try out making the non tender long beans fritters. Therez a secret ingredient which makes the beans crunchy and thats the Idly batter😁 and rest with the Indian spices. Do try out this unique snack guys.

INGREDIENTS

3 Long beans

3 to 4 tbsp Idly batter

2 tsp Kashmiri chilly

1/2 tsp Turmeric powder

1 tsp Amchur powder

Rice flour for dusting

Pinch of Hing

Salt to taste.

Oil for frying

METHOD

Remove the seed inside the long beans and cut them as per your choice or as per shown in the pic. Marinate with salt, red chilly powder, hing, turmeric power ,amchur powder and mix well. Dust with rice flour. Heat oil in a kadai. Just before frying, add 3 tbsp of idly batter, and give it a quick toss. Once the oil is heated up, gently drop them in one by one and fry till crispy. 

ENJOY!!!

BOYSENBERRY JAM

I was lucky enough to taste Boysenberry for the first time. It was tangy cum mild sweet. Was tough to have as it is so tryed out making its jam. The result was delicious😋and the best part is,the cooking time hardly took less than 10 min :) The addition of lime juice gives the jam vibrant colour and flavour. It balance the taste of tanginess and sweetness. 

INGREDIENTS

2 Cups of Boysenberry

1/2 cup Sugar

2 tsp Lime juice

METHOD

Take a saucepan and combine the boysenberry with sugar and lime juice. Stir frequently and cook under low flame until the jam thickens. Remove from flame and store them in a glass container.

ENJOY!!!

HYDERABADI DUM EGG BIRIYANI

Biriyani's always gives you the rich taste that your'e looking for. Its said that cooking biriyani is a form of art and Yeszz thats true I agree👍😊. What matters the most is the perfect cooking of rice cum perfect blend of spices. For me even the presentation matters😛😁Many times I failed but this time luckily I loved my biriyani like anything. Now, Here I have come up with the best tasting and the authentic Hyderabadi dum egg biriyani. The dum cooking is a sealed pot cooked under a very low flame. The steam formed inside helps the biriyani cook and retain its aroma.

INGREDIENTS FOR FRYING EGGS

4 Hard boiled eggs

1 1/2 tsp of Kashmiri red chilly powder

1/2 tsp Turmeric powder

2 tsp Oil

Salt to taste.

METHOD

Prick the eggs using fork. Heat oil in a pan. Add the spices followed by the eggs. Fry it for 2 min until the eggs are well coated on all sides. Remove from flame and transfer them on a plate.

INGREDIENTS FOR MAKING RICE

1 1/2 Cup Basmati rice soaked for 1/2 an hour

1 Bay leaf

1/2 inch Cinnamon stick

2 Cloves

1 Star anise

4 5 Black pepper

2 Elachi

1 tsp Oil

4 5 Cups of Water

Salt to taste

METHOD

Heat 4 to 5 cups of water. Add all the ingredients one by one except the rice. Bring it to boil. Add the soaked rice and cook till the rice is 90% ready. Drain off and keep it aside.

INGREDIENTS FOR FRYED ONION

2 Sliced Onions

2 tsp Besan

1 tsp Red chilly powder

Salt to taste

Pinch of water just to sprinkle on top

Oil for frying

METHOD

Heat oil in a kadai. Mix onions with besan, red chilly powder and salt. Wet your fingers and mix well again so that all the masala gets stick to the onions. Now drop into the oil gently spreading all over and fry till golden brown.

NOTE: You can even shallow fry the onions. I prefer this method most of the time 😀

INGREDIENTS FOR MASALA

Whole spices each (cinnamon, star anise, cloves, cinnamon, bay leaf, elachi)

2 Chopped Onions

1 tsp Ginger Garlic paste.

2 Green chillies

1 tsp Red chilly powder

1/4 tsp Turmeric powder

1 1/2 tsp Coriander powder

1 tsp Biriyani masala or Garam masala

1/2 Cup Curd

Half each handful of Pudina and Coriander leaves

Salt to taste

1 tbsp Ghee

1 tsp of Biriyani essence (optional)

Fryed Dry fruits

Colour water (optional) I used red and yellow.

METHOD

Use the same pan where you roasted the eggs. Add ghee followed by the whole spices and onions. Saute till translucent. Add the ginger garlic paste, green chilly and fry till the raw smell runs awaaay. Add all the powders and fry them. Drop in the curd and mix well. Once its semi thick, add half of pudina and coriander leaves. Next put the roasted eggs and mix well with the masala until the oil starts to leave its end. Switch of the flame. Now the fun part comes😍😍

Take a big vessel. First spread half of the egg masala semi thick gravy at the bottom. Then spread the cooked rice evenly. Sprinkle with fried onions, Biriyani masala powder, mint and coriander leaves, dry fruits and ghee. Follow the same step again. Once its done add few spoonful of colour water randomly.

NOTE: You can also use the saffron milk as well but I don't like the taste of saffron so tryed using colour for the first time to give it a nice attractive look. But frankly speaking its always good to avoid these too😅Can use once in a while. Orelse the best is the Organic natural food colour or gel 👍Its upto your choice.

So once everything is done, Seal the biriyani pan with dough (chappati dough) and place them under low flame for 15 min. Switch off and allow to sit for another few min. Open the seal and njoy the aroma and the admire the look first 💓Ahaaa feel like having now😓phewww😁😁😁

Serve hot hot biriyani with raita 😋😋😋

ENJOY!!!

AJWAIN LEAVES KA KADHI

On my previous post, it was pakodas made from Ajwain leaves. Now I have come out with another healthy interesting recipe Ajwain leaves ka kadhi  which goes well with simple steamed rice. The flavour is soo yum and lip smacking. Lets dig into the recipe now😊😊

INGREDIENTS FOR FRYING IN OIL

15 to 20 Ajwain leaves

11/2 tsp Jeera

1 tsp Black pepper

1 Green chilly

2 tsp Oil

METHOD

In a pan heat oil and add jeera, black pepper, green chilly and chopped ajwain leaves and fry until the raw smell disappers. Keep it aside.

REST OF THE INGREDIENTS

1/4 Cup plus 2 tbsp Grated Coconut

1 tsp Mustard seeds

1/2 tsp Jeera

Curry leaves. 

1/4 cup curd

Pinch of Hing

1/2 Cup Water as per needed

Salt to taste

2 tsp Oil

METHOD

Grind the above fryed ingredients along with coconut adding water into a fine smooth paste. Beat the curd with water and mix well to form a smooth mixture. Keep aside. Heat oil in a kadai, add mustard seeds. Allow them to splutter. Then add jeera, curry leaves, hing and the grinded paste. Mix well. Under low flame, add the beaten curd mixture and immedietly remove after a min.

Serve with hot steamed rice.

NOTE: Though we are not adding the besan in curd, therez a chance to curdle while cooking. So always low the flame and then add the curd mixture. At the same time make sure not to boil the kadhi.

ENJOY!!!

UNDAMPORI (BANANA BONDA)

Undampori are one of the quick fix Kerala's traditional snack. These are light, fluffy and crunchy as you take your first bite. Every tea stall in Kerala has this sweet snack bondas which is a tea time delight  made with the following ingredients. Here I have used wheat flour instead of maida. You can add any of them.

INGREDIENTS

3 Ripe Bananas

1 Cup Wheat flour

1/2 Cup Grated Jaggery

Pinch of Cardamom power Or Ginger powder.

Pinch of Soda Powder

Pinch of Salt

Water as per needed

Oil for frying

METHOD

Mash the bananas and add all the ingredients one by one. Add limited amount of water to make a sticky dough. It should be thick enough to hold the shape. Now heat oil in a kadai. Apply little oil to the palm to makesure it does not stick. Make a ball shape and gently drop them into the hot oil under medium flame. Turn them occasionally until golden brown. Drain and Serve hot 

Enjoy!!!

GREEN MOONG IDLIS

Herez the supa healthy green idlies prepared with healthy ingredients. The texture is very soft, fluffy and just melts in mouth. I just love to have these hot hot😁Its best at the time of fasting as well which makes you light and filling.  

INGREDIENTS

1 Cup Green moong

1/4 Cup Urad dal

1/4 Cup Moong dal

2 tbsp Grated ginger

2 Green chilly

1 sprig of Curry leaves

Salt to taste.

METHOD

Wash the green moong, urad dal and moong dal together and soak atleast for 4 hours. Grind them along with green chilly, ginger and curry leaves. The consistency should be thick enough just like normal idly batter. If its runny or thin, then the fermentation wont be perfect. It will not rise and thus the result will end up with wet and flat idly. Now add salt and mix well and allow to ferment. After 5 hours, the batter has to double and turn light and bubbly. Next grease the idly moulds and pour gently into the moulds and steam for 15 to 18 mins . Once its done remove and allow to cool for few min. Loosen them with the help of spoon and remove them to a plate.Serve hot with your favourite dip 😋

NOTE:

Chopped ginger, green chilly and curry leaves can be added directly into the batter if you like to have a nice bite of these pieces. My people will keep aside😠so I came with grinding these 3 ingredients😁

ENJOY!!!

AJWAIN PAKODAS

Ajwain Pakodas are very tasty and flavorful that your entire home will b filled with an exciting aroma. we call these leaves as Panikoorka leaves. These leaves are so good to cure stomach ace, improve digestion, cure common cold, also these are added to prepare herbal juices and many more. Only make sure these should be consumed in moderate amount.

Now coming back with my today's recipe - I made crispy pakodas out of tender leaves. The beauty of this dish is that the whole leaf is used as it is 😊. These can be chopped as well. The taste remains the same but the look differs.The batter I prepared is same just as you prepare normally for pakodas. Can add or avoid the ingredients according to your taste buds. 

These Ajwain leaves are fresh from my garden 😀

INGREDIENTS

15 to 20 Ajwain leaves

3/4 cup Besan

1 tbsp Rice flour

1 tsp Kashmiri chilly powder

1/2 tsp Ginger Garlic paste (optional)

1/2 tsp Jeera powder.

Pinch of crushed Ajwain seeds.

Pinch of Hing.

Pinch of Soda powder

Salt to taste.

Water as much needed.

Oil for deep fry

METHOD.

Wash the leaves and patch it dry. Combine all the ingredients given above except oil. The consistency should be semi thick batter. Heat oil in a kadai. Coat each leaf with the batter and deep fry till golden and crisp. Drain on tissue paper. Serve hot with your fav dip :) I had remaining batter so as a compliment, added few onions for onion pakodas :)

ENJOY!!!

DIWALI

Diwali💥, the festival of lights😁😁😁is celebrated all over India by lighting lots of lots of diyas and candles. It is the festival of renovating our lives. Its the 5 days celebration. They are Dhanteras, Naraka Chaturdashi, Diwali, Balipadyami and finally Bhai bij :)

I decored my balcony hanging ''Goodu Deepa''(lanterns). That's widely practised in coastal Karnataka. And specially on diwali, Goodu deepa competitions will be held in most of the temples :) These are unique to this region, but certainly brings out the local touch and make the festival even more vibrant. Olden days, people used to set lanterns afloat high, a gesture to invite the spirits of their ancestors moving around to come back home and be with them during the festival time. Hence its also called as Akasha deepa (lantern of the sky)Isn't that sounds great :)

So coming back with my post, have a quick look at my clicks taken on Diwali :)

Complete view of my balcony

 

I decorated my house entrance with small clay oil lamps indicating the victory of good over evil, purity over impurity, light over darkness💪💪😊😊😊

Beautiful and Attractive Rangoli by my junior 'S' 👧💓

Now these are one of my special and precious collections of diyas made by"Autistic Children"💓Those special souls inspires all of us and I salute to the family for their continuous amazing support🙏

Herez comes my ''DIWALI PLATTER'' I prepared Kheer, Rava Jamuns, Kala Jamuns, Sweet brown Poha(thats must delight to be prepared on diwali for us) Nankatai, Balushahi, White Murukku :) Jilebi and rest of the namkeens are banana chips, potato chips, and tapioca chips😊 Those were store brought .

Our simple food on Diwali festival💥💥💥

Last but not the least, ended up my beautiful day meeting all my apt friends and rest of the people with a warm wishes. Had a fun time playing Housie housie game with all & at the same time it was a great to experience the joy of watching cute kids having fun bursting their crackers all together😍😍😍

Thank you!!!