Thai style Mango Chilli Cold soup (no cook)
This Thai style Mango Chilli, no-cook soup is made with only few ingredients and takes only 5 minutes to make. Many of the ingredients will be available already in your pantry. A perfect stove-free, no-cook soup recipe for those who love their soups cold.
This no-cook soup is made with Mango & coconut milk, match made in heaven, takes only a few minutes to make.
Try this fantastically easy recipe for Chilled Mango Soup! This delightful soup turns out silky smooth and rich-tasting.
It makes a perfect dessert also for all age groups and this simple dessert becomes a very elegant dish. This summer, cool off by enjoying a bowl of Chilled Mango Soup!
Preparation time : 5 minutes
Cook time : 0 minutes
Serves : 1
Ingredients to make Thai Mango Chilli Cold Soup :
Alphanso Mangoes chopped 50 gms
Green Chillies 2 gms
Vanilla icecream 1 small pack
Coconut milk 40 ml
Ginger 2 gms
Salt to taste
Fresh Coriander, chilli flakes, coconut chunks/ flakes/scrape and red bellpepper chunks to garnish
Process : Mix all above mentioned ingredients in blender and blitz it. Adjust the consistency with water/milk
Serve this cold and garnish with fresh coriander leaves, chilli flakes and chunks of coconut & red bellpeppers.
GREEN TEA & ACHAARI PANEER TIKKA
Are you looking for a more creative way to enjoy the benefits of green tea than a standard cup of herbal tea? As we all know Green tea is very good for health, so why not incorporate it in our daily cooking to maximize it’s benefits. Sounds interesting na 🤗
This recipe of mine incorporate the plant into treats that complement its unique natural flavor with complementary tastes and textures.
While the green tea drink has been enjoyed for centuries, even today, scientists continue to uncover new and exciting benefits of the beverage. Enjoying one or more cups of green tea per day could help you unlock some of these benefits.
You don’t have to limit your green tea consumption to a beverage, and these mouthwatering tikkas make it easy to add more of the herb and its beneficial phytonutrients to your diet.
Tea can really be used in so many ways in our everyday meals. You can use cups of brewed tea as a broth for soups or as poaching liquid, or you can infuse tea leaves directly into things like the milk for panna cotta or ice cream.
I have set Curds/Dahi by brewing jasmine green tea in milk.This dahi/ curd I have used for marination of paneer & Vegetables.
for Paneer and vegetables Tikka
Paneer/Cottage cheese 250 gms
Red & yellow bellpapers 1 each
Green Capsicum 1
Cherry tomatoes few
Baby Potatoes boiled 8
Whole of Sweet corn cut into 3 pieces & boiled/steamed with salt
1 big onion
FOR 1ST MARINADE:
Mustard Oil 2 spoons
Carom seeds/Ajwain 1/2 tsp
Gram flour /Besan 1 tsp
FOR 2ND MARINADE :
Greentea infused curds 1 bowl (brew green tea, strain it and add as starter/jaman to milk to set curds/dahi)
Lemon juice 2 tsp
Fennel/Saunf powder 1 tsp
Coriander/Dhania powder 1 tsp
Chaat masala 1 tsp
Garam masala a pinch
Kashmiri Red chilli powder 2tsp
Turmeric/Haldi 1 tsp
Tandoori masala powder 2 tsp.
Ginger garlic chilli paste 2tsp
Few mango pickle pieces crushed/pounded
Pickle Oil 1 tsp
Salt to taste Wooden skewers few – soak in water for 10 minutes so that while making tikka it will not catch fire.
For the 1st Marinade : In a pan put mustard oil. After it comes to smoking point, add carom seeds/ajwain. Add gram flour/ besan. Saute till nice aroma comes out. It should be of liquid consistency.
Pour this on paneer and vegetables.
Keep aside for atleast 15 minutes.
Cut paneer & Vegetables into big dices. Marinate it using above mentioned 2nd marinade ingredients with curds.
Marinate paneer & other vegetables separate, otherwise cottage cheese/paneer will break, if mixed & marinated with other vegetables.
Cover & keep in fridge for about 2 hrs in 2 different bowls.
Now pin all veges and paneer pieces on skewers.
Cook paneer and vegetables on grill pan or tava/griddle by adding little oil time to time.
Keep rotating sides by adjusting flame from medium to high.
Paneer doesn’t take long to cook. Keep veges crunchier too by roasting them for a while only.
Take out from grill pan & now hold skewers directly on high flame for few seconds by rotating it to give it a smokey effect.
Sprinkle some chaat masala over it.
Serve hot with green chutney, lemon wedges and lachha pyaz.
GAJAR HALWA MOUSSE
As winter season has come to an end, and my love for gajar halwa refuses to let it go. For making gajar halwa, regular red and long carrots have almost vanished from vegetable market. So thought to make it with beautiful orange carrots and that too with a twist. My family too relishes gajar halwa and halwa served this way, they all were surprised and happy to dig in this little beauty.
Change of season calls for something soothing and chilled. So made fusion dessert out of it. One last time to make gajar halwa till the next winter season arrives. Enjoy chilled gajar halwa mousse in modak shape with orange reduction garnished with pistachios.
Preparation time : 20 minutes
Cooking time : 10 minutes
Serves : 2
Ingredients to make Gajar Halwa Mousse
Orange carrots 125 grams
Ghee 2 tsp
Sugar 1 tbsp or more
Saffron strands few
Cardamom powder a pinch
Salt a pinch
Cashew nuts 4
Whipped cream 35 g
Juice of 1 orange
Icing sugar 2 tsp
Pistachios handful silver vark to decorate
Soak saffron in 1 teaspoon of milk
Put some water in the gelatin
Peel and wash the carrots and cut into small pieces. Add some water to the pressure cooker and simmer the carrot pieces upto 2 whistles. Now take out the pieces of boiled carrots, grind them without water, to a fine, smooth paste.
Now heat the ghee in a pan. Add pureed Carrots and saute for some time. Add sugar to it and saute it. Add cashews powder and saute it. Add cardamom powder. Add salt to taste and saute it
Add the soaked saffron and remove from flame. After some time remove it on the plate and cool it down. Your gajar halwa is ready.
Now whip up heavy cream till soft peaks achieved.
Place the soaked gelatin for 5 seconds in microwave on high. Make sure it is lump free. Add gelatin to whipped cream. Mix this whipped cream -gelatin mixture into gajar halwa with light hands.
Now fill this mixture in the modak mould or whichever shape you like,and refrigerate it for few hours in the fridge.
For Orange reduction :
Extract fresh orange juice and transfer it in a pan to boil and thicken. Add 2 tsp icing sugar to it
Put off the flame when orange juice turns slightly thicker. Cool it and fill it in a bottle. Orange juice reduction is ready.
Make a desired shale with a orange juice reduction on a white plate.
Remove the Mousse from the mould and decorate it with pistachios. Serve chilled.
Rajgira/Amranth grain Fruit Tart (No Bake)
The Navratri festival is celebrated for nine days twice a year. The Chaitra Navratri during the months of March-April and the Sharad Navratri during September-October. Though fasts/vrat is observed during both occasions.
With the onset of Navratri, the season changes from winter to summer and hence our immunity and digestion takes a dive as well. As per Ayurveda, one should avoid eating non-vegetarian, onion, garlic as they are considered “tamsik” during this period and they plummet our immunity!
So, we fast and worship for cleansing and purification not just for our body but for our mind and soul too for maintaining well-being, harmony and perfect balance.
Since breads form a crucial part of a regular Indian diet, a few food items like buckwheat(kuttu), singhada and sabutdana go into the making of variety of flours, which could easily fill in the space created by the absence of millet and grain based breads.
Another ingredient that attains great importance during Navratris and has now become one of the newest superfoods is ramdana, popularly known as Amaranth/Rajgira. It’s gluten free, low on glycemic load, enriched with antioxidants and essential vitamins and minerals. Popular for its laddoos and chikki, this goes into some of the most mouth-watering preparations tailor-made for the fasting lot.
On that note Happy Navratri to you all.
Craving for something sweet while you fast? Indulge yourself with this special fruit tart.
Ingredients to make Rajgira/Amranth fruit tart
Rajgira/Amaranth popped 1 cup
Jaggery 3/4 cup
Hung Curd 1/2 cup
Honey 1 spoon
Lemon/orange zest 1/4 tsp
Seasonal fruits of your choice kiwis, strawberries, oranges etc.
Dry fruits to decorate
How to make Rajgira/Amranth fruit tart
In a pan put 3/4 cup jaggery with little water. Add 1 cup popped rajgira. Mix nicely and switch off the flame.
Grease the pie tin with melted butter/ghee
Spread jaggery & rajgira mix on to greased tin
Hang the curd for 3 hours. Let the excess water drain out. You hung curd is ready. Add 1 spoon honey to hung curd
Add 1/4tsp lemon/orange zest to hung curd.
Spread hung curd on to rajgira tart
Cut the fresh fruits and chop the dry fruits
Decorate the tart with fruits and dry fruits in attractive way.
Keep in the fridge for few hours.
While serving remove from the fridge and cut the tart into pieces.
Golden Milk/Haldi wala doodh
Turmeric is most well-known for its use in curry dishes, but it’s earning a name for itself as a potent medicinal food. While some people find it soothing, and perfect before bed, others enjoy it first thing in the morning and even drink it in place of coffee or tea.
If you haven’t tried golden milk yet, you’re missing out! When ever I make this, I remember my Graddmom. She used to make it the best. She always used to give us this regularly during winters. It’s a creamy hot milk drink that’s filled to the brim with nutrients. To sweeten, you can go any number of ways. I typically go for jaggery, honey or dates.
Preparation time : 10 minutes Cooking time : 5 minutes Serves : 1
For making golden milk :
water 1 glass
almond milk as required (method shared below)
Saffron/kesar 6 strands
Sunth/dry ginger powder 1/4 Tsp
Dates deeseed 6 chop
Honey 1 Tbsp
Haldi/Turmeric 1/2 Tsp or fresh Turmeric grated
To make Almond milk at home : 15 Almonds soaked overnight & peeled Add water and pulse it. Almond milk is ready.
Boil the 1 glass of water in a pan. Add almond milk to it. If you are using fresh Turmeric, add it by grating at this stage into milk. Let it simmer for 10 minutes and strain it and proceed further.
Once milk comes to rolling boil, add kesar strands. Next add deseeded and chopped dates into it.
Add dry ginger powder. Next mix in Turmeric powder. Mix well and let it simmer for 10 minutes. Pour into cup/glass. Serve warm.