Mango lassi & an award

Mango lassi is the perfect cooler for hot summer. Last weekend, I bought a tin of mango pulp to make some this delicious mango lassi.  Even fresh riped mangoes can be used.  Really tasty & easy to make.  Even bananas can be substituted with mangos.  During mango season, I make this very often.  This lassi is equally good served before, during or after a meal and can be easily doubled to serve more.

Ingredients :

1. 1 ripe mango, peeled & chopped (or ) Mango pulp - 3/4 cup
2. Plain Yogurt - 1 cup
3. Milk - 3/4 cup
4. Sugar - 3 tsp
5. Nuts for garnishing

Blend all the ingredients (except the nuts) together in a blender to get a smooth mixture.  Garnish it with nuts & refrigerate.

Serve chill.

AWARD TIME :)

Thanks to Ganga & AdukalaVishesham  for gifting me this lovely award.  I am honoured :)

I would like to share this award with :

Tina, Chitchat, Suparna, Sarah Naveen, Soma Pradhan, NS, Kothiyavanu, Aparna,  Cool Lassi,  Sathya Sridhar, Nithu bala,  Yummy O Yummy 

To the award winners, please pass this on to your favorite bloggers! Here are the Rules:

1. Put the logo on your blog or within your post

2. Pass the award on to 12 bloggers!

3. Link the nominees within your post

4. Let the nominees know they have received this award by commenting on their blog

5. Share the love and link to the person from whom you received this award.

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Simple dal pakoda

Simple & easy dal pakoda perfect for bisibilebath & for evening snacks.  Healthy & rich with dal and kids will just love this :)

Ingredients :

1. Toor dal - 1/2 cup
2. Onion - 1 no (finely chopped)
3. Green chillies - 2 nos
4. Chilly powder - 1/2 tsp
5. Salt to taste
6. Oil for frying

Direction to cook :

1.   Soak the toor dal for atleast one hour & grind them coarsely.

2.   Add finely chopped onion, green chillies, chilly powder & salt to taste.

3.   Take a small dollop of batter & deep fry them in the oil till crispy & golden brown in either sides.

Serve warm.

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Butterscotch Bread pudding

 Simple, quick & easy bread pudding taste great with vanilla icecream.  Butterscotch flavour makes this dessert very unique & exotic.  Addition of custard powder is optional.  Perfect for special occasion & get-together parties. 

Ingredients : 

1. Warm milk - 1 1/2 cups
2.  Butter - 50 gms
3. Eggs - 2 nos
4. Cinnamon powder - 1/4 tsp
5. Vanilla essence - 1 tsp
6. Brown sugar - 3/4 cup
7. Raisins - 1/4 cup
8. Bread slices - 4 nos

Direction to cook :

1.   Dissolve warm milk, butter & eggs. (keep whisking continously)

2.   Add cinnamon powder, vanilla essence & brown sugar to the liquid mixture.

3.   Remove the side parts of the bread & roughly chop them & layer them in the greased baking pan.

4.   Sprinkle the raisins over the bread pieces & pour the prepared syrup.

5.   Bake at 180 C for 30 mins.

Serve warm with vanilla icecream.

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Vanilla crumb muffins

Last weekend we had small get-together ladies party at one of my friends house.  Party was decided & executed within 2 hours time.  Immediately, I decided to bake these vanilla crumb muffins & that was done within one hour time.  The crumb topping is what makes these Vanilla muffins stand apart from the ordinary. They're scrumptious!"

Ingredients :

1. All purpose flour - 2 cups
2. Sugar - 3/4 cup
3. Egg - 1 no
4. Baking powder - 2 tsp
5. Baking soda - 1/2 tsp
6. Milk - 1 cup
7. Vanilla essence - 2 tsp
8. Vegetable oil - 1/3 cup
9. Nuts (almonds, raisins, walnuts) - 1/2 cup
10. Brown sugar - 2 tbsp
11. Cinnamon powder - 1/2 tsp

Direction to bake :

1.  Preheat oven to 400 degrees F (200 degrees C). Lightly grease the muffin cups, or line with muffin papers.

2.    In a large bowl, mix together  flour, baking soda & baking powder. In another bowl, beat together sugar, egg, milk vanilla essence and vegetable oil. Stir the liquid mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3.   In a small bowl, mix together brown sugar & cinnamon  powder. Sprinkle topping over muffins.

4.   Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Happy baking :)

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Ghee (Clarified butter)

South Indian meals are normally served with ghee.  Certain dishes like paruppu podi, puran poli, ghee rice & many other dishes needs to be served with ghee.  The process of 'clarifying butter to produce ghee, makes it an excellent cooking medium able to withstand high temperatures & constant reheating.  It also prevents it from going rancid, an important consideration in a hot country such as India.  Ghee has a unique rich, nutty taste.  Ghee can be stored for several years if kept in a tin or glass container in a cool & dark place. 

Ingredients :

1. Unsalted butter - 250 gms
2. Curry leaves ( or drumstick leaves) - 3 leaves (optional)

Direction to cook :

1.   Place the butter in a heavy saucepan to heat.  As the butter melts, let it come to a gentle boil.

2.   Simmer the melted butter for 20 - 30 mins to evaporate all the water.  Skim off the froth that appears on the surface & discard.  Add curry leaves (or drumstick leaves ) at this stage.

3.   The butter will separate into cooked milk solids, which will settle to the bottom of the pan, and clear, golden ghee at the top.  Carefully pour off the ghee into a bowl.

4.   Allow the liquid ghee to cool.  It will solidify, but will have a creamy consistency.
.

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Onion pakoda

Quick & easy snack & best side dish for variety rices.  Need to store it in the air-tight container for longer use.  Very crispy & yummy snack.  Sp just loves this with paruppu sadham. 

Ingredients :

1. Onion (sliced lengthwise) - 3 nos
2. Hot oil - 1 tsp
3. Bengal gram flour (besan, chickpea flour) - 1 cup
4. Rice flour - 1/4 cup
5. Curry leaves - 1 tbsp
6. Chilly powder - 1 tsp
7. Green chillies - 2 nos (finely chopped)
8. Shredded ginger - 1/4 tsp
9. Water, as required
10. Salt to taste
11. Oil for deep frying

Direction to cook :

Combine all the ingredients using sufficient water to make a thick batter. Heat oil in the fying pan & drop spoonful of batter in the oil.  Deep fry the pakodas till crispy & golden brown.  Drain the excess oil in the paper towel.

Serve immediately.

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