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#mango rusk pudding #dessert#summertime It’s an easy to make recipe that tastes like Heaven. During summer time, there are many varieties of great tasting mangoes available and we love to enjoy the fruit as well as different recipes from Mango. I tried a quick mango dessert and it tasted super yummy. A quicker version is also described under notes. Make it on the previous day and the results are satisfying#recipeon👇 Ingredients Serves:4 12 rusks - any brand 2 cups whole milk 1 cup fresh cream 2 mangoes - peel and cut into bite size pieces. - for garnish 4 tbsp sugar (or to taste) 1 cup mango pulp 2 tsp cardamom powder Few saffron threads Pistachio, almond and cashew- sliced (for garnish) Method Heat milk in a heavy pan on slow heat. Keep stirring, else milk will burn. In the meantime, take a few saffron threads and soak in 2 tbsp milk. Keep it aside. Stir until half, then add sugar and stir further till sugar is dissolved.. Add mango pulp, and cream, mix together for about 2 minutes. Mix cardamom powder. Take a serving pot and layer 6 rusks inside. Add about half of the milk mixture. Add about half of the cut mango pieces and half of the nuts Repeat the process by adding layers of rusk, milk mixture, mangoes and nuts. Add saffron milk prepared above for garnish. Put it in the fridge for a minimum of 5 to 6 hours (or overnight). Cut it into squares or any other shape and enjoy Serve with a little cream, cut mango and fresh mint leaves on the side. Note: It is better to use a transparent serving pot so the layers are visible.contents. Optionally, add cherry on top and pour little Rooh Afza (Flavored syrup) To expedite the process, milk mix can be replaced with equal amounts of cream, khoya, milk and mango pulp.

#stuff-green chili #besan#spice#it’s super good with paratha or roti.

#besancheela#vegetable#oil #spicy#easy#super quick and easy to make this tasty meal.

This healthy, delicious recipe is a perfect side dish! #Asparagus is very nutritious, and this is a great way to get some #vegetables in while making them taste great#baked asparagus #cherry-tomatoes#salad#recipeon👇🏾 Ingredients 12 asparagus stalks, remove bottom ½ - 1 inch 1 cup cherry tomatoes cut in halves 1 cup fresh mozzarella cheese ½ cup fresh basil - washed and cut Salt and pepper to taste Balsamic vinegar for garnish Method Preheat the oven to 375F. Put parchment paper on a baking tray. Spread the asparagus and make sure they don’t overlap. Add salt, pepper, and optionally garlic powder. Spread mozzarella cheese and add a little salt and pepper (optional) to your taste. On the side of the tray or on another spread the tomatoes and top with basil, salt, pepper, and balsamic vinegar. Put the tray in the oven and bake for about 15 to 20 minutes or until the cheese is melting. Take a long serving tray and place the baked asparagus then garnish with balsamic vinegar. Place tomatoes on the side. Enjoy with bread! This goes great with toasted crusty bread like baguette. You can spread the tomatoes on top, and avocado goes well on it too.

#paneerkheer#kheer#vartfood#super tasty . Try this! Ingredients 1 cup whole milk 1/2 cup paneer - cut in thin slices 1/4 cup sugar or to taste 1 tsp cornflour 1 tsp cardamom powder 1/2 tsp kewra essence 1/2 tsp chironge 1 tsp golden raisins Method Mix cornflour in about 2 tbsp of cold water and keep aside. Put the pan on the stove (at simmer) and pour the milk in the pan. Add the paneer and stir. When the milk is boiling, mix in the cornflower and keep the gas at simmer, because if the gas is at medium or high heat then the milk will burn easily. Mix in the sugar. Ready to eat! Chill in the fridge for about 2 hours. Garnish with cardamom, dry red rose flakes, and kewra essence.

#Kachori#indianfood #kasta #teatime☕️ #snack#There is no better Indian snack than Khasta Kachori. Crispy shells stuffed with lentils and spices provide a unique taste and texture. This is a very authentic recipe for khasta kachori, you can store it for about 1 week and enjoy any time with tea or coffee. INGREDIENTS Serves: 6 2 cup all purpose flour ½ cup ghee 1 tsp salt (adjust to taste) ½ tsp ajwain ( carom seed) water for kneading into dough Filling 1 cup moong dal soaked for about 3 hours or overnight 1 tsp salt (adjust to taste) 2 tsp crushed fennel seed 2 tsp red chili powder (adjust to taste) 2 tsp amchoor powder (Dried mango powder) 1 tsp ginger powder 1 tsp hing ½ cup besan 1 tsp cumin seed 1 tsp garam masala 2 tsp oil plus additional oil for frying Method Dough Take a bowl and add flour, salt, ajwain (Carom) and ½ cup oil. Mix and make a hard dough with water. Let the dough sit for about an hour Separate the dough into 16 equal sized pieces Filling Grind soaked dal in a food processor, so that it is little granular and not fine paste. Take a wok or fry pan and put on slow - medium heat. Add 2 tbsp oil and wait until hot, add cumin seed and hing. When crackling starts, add dal and stir for about 15 minutes (or more until dry). Add red chili powder, salt, fennel seed, ginger powder, amchoor powder and garam masala. Stir for a couple of minutes. Let it cool for about ½ hour or more. Grind in a food processor to remove chunks, if required. Roll one piece of dough (about 2 inch diameter) and add about 2 tbsp of dal mixture. Fold well, seal and roll again ensuring the filling does not come out. Repeat the process till you have rolled all Kachoris. Let the Kachori sit out and dry for about ½ hour. Heal oil in a fry pan or a deep fryer on medium heat When oil is hot, reduce the heat and fry the kachoris until golden on both side Make all kachori in the same manner. Serve with any chutney! Enjoy!

#Banana bread #breakfast#snack#At tea time, we always need a snack, and this is unique and delicious! Try this delicious banana bread recipe#recipe on👇🏾 Ingredients: Serves: 4 to 6 1 ¾ cups bread flour 2 tsp baking powder ½ tsp baking soda ½ tsp salt ⅓ cup butter room temperature 1 cup mashed bananas (about 2-3 ripe bananas) 2 tbsp milk 2 eggs 1 cup chopped walnuts, chopped Method Preheat the oven to 350 F, spray a bread pan with oil/grease, and keep aside. Take a medium bowl and add flour, baking powder, baking soda and salt. Mix and keep aside. Mash the bananas with milk and eggs and mix well. Add the remaining dry ingredients, mix, and add ½ cup of walnuts and stir for about 1 or 2 minutes. Do not overmix the bread dough. Spread evenly into the pan, sprinkle with remaining ½ cup walnuts. Bake for about 55-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for about 10 minutes, remove from pan and cool on a wire rack.

Toor Dal is very tasty and is popular in the U.P. Always go with rice or roti but dal chawal is very popular in india#dal#chawal#rich#tastey#recipeon👇 Ingredients Serves : 2 1 cup Toor Dal 2 cups water ½ tsp turmeric powder 1 tsp coriander powder 1 tsp red chilli powder or to taste 2 tsp salt or to taste 1 tsp cumin seed Pinch of hing 1 dry whole red chilli 1 tbsp ghee 1 tsp Coriander leaves (for garnish) 1 small Onion and 1 tomato cut small size and rost on the pan with ghee and add in the daal(optional) Method: First, rinse the Daal 3 times, or until the water is clear rather than white. Next, take the cooker and pour 2 cups of water in it. After that, pour the dal in the cooker. Add the salt and haldi.over the lid, and set the cooker on the gas at medium heat until you hear 3 whistles.Close the cooker and set it on the side until the whistling stops. Next, take a frypan and pour the oil in it. When the oil is warm, add the cumin seeds and hing. When the cumin seeds start crackling, take the fry pan off the gas and add red chilli and coriander powder with whole red chilli.. Put the mixture into the dal, and your dish is ready! Garnish the dal with coriander leaves, and enjoy with rice or naan.

#southindiancuisine #doshsambhar#idalisambhar❤️😋#indianfood #Sambhar is a spicy South Indian lentil typically eaten with Dosa, Idli and Vada. It is very healthy since it contains both lentils and vegetables. It can be taken as soup also#recipeon👇🏾. Ingredients 1 cup toor dal 1 medium zucchini or lauki- finely chopped 1 medium carrot - finely chopped 2 medium tomatoes - finely chopped 1 medium size onion - finely chopped 2 tsp turmeric powder 1 tsp mustard seed A pinch of hing 2 dry red chillies or to taste 1 green chilli - finely chopped 2 tbsp sambhar masala 2 tsp tamarind (imli) pulp 2 tbsp oil 4 curry leaves Salt to taste Method Rinse the dal and put the dal, turmeric, salt, and 3 cups water in the cooker. Wait until you hear 3 to 4 whistles and then turn off the gas. Leave the cooker alone until it stops whistling - the curry may be uncooked if you don’t do this. Seasoning Now, put a fry pan on the gas and add oil. When the oil is heated add mustard seeds, hing, dry chilly, and curry leaves. When the mustard seeds start crackling add onion. Stir for about 2 minute and then add zucchini, carrot, tomato, and tamarind pulp. Stir. Now, add 1 cup of water and cover the lid for about 2 to 4 minutes. Then, add sambhar masala. Now, add the seasoning to the dal and stir with a whisk. Keep the cooker on the gas for about 5 to 8 minutes if required. For garnish, use coriander leaves.