Easy Mango Sago Recipe - Mango Tapioca Pearls Pudding Recipe

Mango Sago is a Popular Hongkong dessert made with Ripe Mangoes & Sago Pearls. It is an Easy Exotic dessert Recipe with Mangoes. Blending Mangoes & Condensed Milk with Chewy texture of Sago Pearls makes the pudding divine. Mango with Sago is an awesome combination. we had plenty of  sweet mangoes at home with different varieties.So I planned to make this Easy dessert with Malgova Mango. 

Easy Mango Sago Recipe

 Prep Time : 5  min. 

Cook Time : 10  minutes.

Recipe Category: dessert

Recipe  cuisine:Asian 

Serves  :   4 . 

Ingredients

Mango(big) - 1.(sweet Ripe Mango).

Sago - 1/4 cup.

Condensed Milk - 1/4 cup.

Sugar - 2 tsp.

Preparation

• Wash the Sago & soak  in water (till immersing level) for 1/2 an hour.

• cut the Mangoes into Pieces & reverse few pieces for Topping.

Method

• Cook the sago with needed water, till it turns Soft & transparent.Drain the water.
• Then wash the sago in running water to remove excess starch, then drain the water completely.keep it aside.

• Grind Condensed Milk + Mango Pieces + Milk in a  Mixer or blender to a smooth Paste.

• Take a mixing bowl Mix Mango Mixture with Cooked Sago.

• Refigerate it for an hour.
• Top with Chopped mangoes before Serving.

Notes

• while soaking sago,add water only till immersing level, if you add more water sago turns mushy.
• After you cook sago, drain it immediately & rinse the sago in running water to remove excess starch.
•  Adjust the quantity of condensed milk according to your taste buds.
• you can  also replace condensed milk with sugar & whole Milk .
• Variations:Place cooked sago seperately.while serving, in a serving bowl  add Mango mixture with a scoop of Cooked Sago & top with chopped mangoes. 

Easy Ellu Kozhukkatai - Nuvvula Kudumulu - Ellu Kadubu - Sesame Kozhukkatai

As Vinayakar chaturthi Falls on September 17th of this year, Planned to post Ellu Kozhukkatai. Here i have given Fool Proof method to make Kozhukkatai. Even the beginners can try this method. Outer cover is made with Rice flour, and filling is sesame with Jaggery filling. I am the big fan of this Ellu - kozhukkatai. Normally we make 2 types of  kozhukkatai. one is sesame filling, other  with Coconut+ Jaggery Filling or  Coconut & sugar filling. Already i have posted Modak(Coconut+jaggery) filling. Now we will see with sesame filling.

Stuffing

Sesame seeds - 1/4 cup.
Jaggery - 1/4 cup.

Dry Roast the sesame seeds, till it pops, then grind the sesame seeds into little coarse powder, then add jaggery. Just Pulse it twice or thrice till both sesame seeds & jaggery  combines. (Don't grind for a long run, else sesame oozes oil, and it becomes thick).

Outer Cover Preparation

Basic Kozhukkatai(kudumulu) cover  dough preparation

Ingredients

Idiyappam Flour/Rice flour  - 1 cup.

salt - as required.

water - 1 cup.

Cooking oil - 2 tsp.

This is the ingredients required for making dough.

Method

• Take Heavy bottomed vessel, add 1 cup of water, when it starts boiling,keep the stove in sim mode, and  add 1 cup of rice flour,1 tsp of oil and salt.

• Then cover the lid. Insert  a long spoon or ladle,between lid & kadai as shown in the picture.Let it be in sim mode for 12  minutes.

• After 12 minutes switch off the stove &  transfer it into a  plate and knead well, to make a dough.Just sprinkle few drops of  hot water to make soft  dough.Finally add 1 tsp of  oil  and knead well.Now basic kozhukkatai dough is ready(Make sure that dough should not have even small lumps in it).Now outer cover dough is ready.

kozhukkatai  preparation

• Take the dough,apply some oil over hand,then  divide it into equal portions  and make it into small smooth lemon sized  balls.(make sure that balls should not have crack in it).
• Make small cups as shown in the picture.

• Then fill with sesame stuffing.
• Bring the edges to gether and seal properly, then fold the edges as shown in the picture. Do it Gently.Now kozhukkatai  shaping  is ready.Repeat the same for remaining dough.

• Then grease some oil, over idli plate and place kozhukkatai(kudumulu) over it. 
• Steam cook it for 10 - 12  minutes. Now kozhukkatai  is ready.Allow it, to cool for 10 -12 minutes.Then serve.

Notes

•  I always prefer idiyappam flour to make the kozhukkatai for best results.
• Inserting the long spoon between lid & kadai, makes the dough to cook evenly.
• Cooking  the dough in sim mode for few minutes, makes the dough softer & smoother.
• It is important to note that while kneading, just sprinkle hot water  on  the flour.if you add more water to the dough, you won't get kozhukkatai(kudumulu).
• kneading, is the important step, knead well to make smooth dough.
• For 2 cups of rice flour let it be in sim mode for  15  min. When you increase the rice flour, timings for cooking the dough  should also be increased.

Chocolate Balls - 10 Minutes Chocolate Balls - Easy Chocolate balls

Chocolate is an Easy Recipe made with marie biscuit , cocoa Powder and condensed milk. This is a No Cook Recipe. Even the kids can try this recipe with Supervision of Elders. If you have chocolate craving, you can make this balls in no time.Kids love a lot.You can Even make it for kids birthday parties.

   

Marie Biscuit Chocolate Balls

 Prep Time : 10 min. 

Cook Time :  Nil.

Recipe Category:dessert

Yield  :  15 balls.

Ingredients

Marie Biscuit - 15.
Butter - 2 tbsp.
Cocoa Powder - 2 tbsp.
Milk Maid - 1/4 cup.
Vanilla Essence - 1 tsp.
Ghee - 1 tsp.

Preparation

Powder the marie biscuit in a mixie or blender.


Method

• Beat the butter, till soft.
• To the butter add powdered Marie biscuit,cocoa Powder, vanilla Essence, and Milk maid, mix well to make the soft dough.

• Grease your hands with Ghee or melted butter, then roll into small  balls.chocolate balls  are ready.

Notes

• After making balls, you could roll it in dessicated coconut or sprinkles, or you can have it as plain.
• you could also roll balls in nuts powder.

christmas

Easy Christmas Cake - Christmas Fruit cake - Christmas Cake

Christmas cake is a type of fruitcake served at Christmas time in many countries.A Christmas cake may be light or dark, crumbly-moist to sticky-wet, spongy to heavy, leavened or unleavened, shaped round, square or oblong as whole cakes, fairy cakes,  with marzipan, icing, glazing, dusting with icing sugar, or plain.(Wikipedia).This Cake is a crunchy Wet Cake, made with dry fruits and cherries. This Christmas fruit cake can be made with Simple Steps and available ingredients in home.Beginners could try this cake for Christmas.

Easy Christmas Cake

Easy Christmas Cake

 Prep Time : 15 min | cookTime :25                                               

 Recipe Category: baking.


Ingredients


All Purpose flour  - 1/2 cup.
Sugar - 1/2 cup.                     

Eggs - 2.
Maraschino Cherries - 10.
Vanilla Essence - 1 tsp.
baking powder - 1/4 tsp.
Salt - 1/4 tsp.
Nuts of your choice - 1 cup.
[i used Cashews+Walnuts + Almonds
you could use nuts of your choice like Pecans, Hazelnuts or pistachios]

Preparation

• Chop the nuts into small pieces.
• Grease the cake tray with butter, then sprinkle APF upon it and pat it, to spread the flour evenly.

Method

• Take a large Vessel, combine, All purpose flour, Baking Powder, Salt, Sugar.
• Add chopped nuts and Maraschino Cherries. mix well ,till nuts are well coated in the flour mixture.
•  Beat the Eggs well till it is frothy with vanilla essence. it takes nearly 10 minutes to beat in hand mixer to get that consistency.

• Add the beaten eggs  to flour Mixture. Mix well.Now cake Mixture is ready.

• Preheat the oven for 375 °F for 10 minutes.

• Then pour the Cake Mixture to Greased tray and bake for 25 minutes with same 375 °F, until a toothpick inserted near the centre  comes out clean.Cool for 10 minutes before removing from pan.

•  Now Crunchy Yummy Cake for christmas is Ready to serve. 

Christmas Fruit Cake

 Notes
  

• According to your taste buds,instead of Maraschino Cherries you could replace with handful of  candied fruits/ glazed fruits ,or  you could also replace with  tuttifruitti of your choice.

Easy Christmas Cake - Christmas Fruit cake - Christmas Cake By Gayathri, Dec 22, 2013 Easy Christmas Cake

http://verygoodrecipes.com/christmas-menu-challenge 

Pesarapappu payasam - With Step by Step Pictures - Pasi paruppu payasam - Moong Dal Kheer

Pesarapappu payasam is a festival recipe.During Most of the South Indian Festival Occasions this Payasam is prepared. Moong dal (pesara pappu) like other lentils and pulses are good source of protein and dietary fibre. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health.Now we learn nutritious and delicious Pasiparuppu payasam.

Pesarapappu payasam

Ingredients

Moong dal - 1 cup.

Water - 3 cup.

Jaggery - 3/4 cup.

Ghee - 2 tsp.

Cashews - 10.

Grated Coconut - 1/2 cup(To extract Coconut Milk).

Preparation

• Saute the Moong dal for few minutes in a kadai, till you get nice aroma.
• Then Wash it, add 3 cups of water and pressure Cook it for 4 whistles.Then Smash it using a Smasher or mathu(long wooden ladle as shown in the picture ) till mushy.

 

How to Make  Jaggery Syrup

•  Add Jaggery to the kadai, add little water and melt it, till you get the syrup, and filter it to remove the impurities.

 

How to make  Coconut Milk

• Grate the coconut and add boiling water to it , and let it sit as such for 5 min, till it cools down.Then run it in a mixie or blender to a smooth paste.Then squeeze this smooth paste, to extract the milk.Run the remaining residue another time in a mixie to extract Some more milk. Now coconut Milk is ready.

Finally Saute the cashews in a ghee,till it turns golden brown colour and keep it aside.

Now everything is ready, Just we want to mix everything.

Method

• Take a thick bottomed kadai, add Mushy moong dal, Jaggery syrup and Coconut milk extract.(Add coconut milk according to consistency.)

• I have added 3/4 cup of coconut milk.stir well.Allow it to boil once.

• Then add roasted cashews, stir it , let it  be as such for another 2 minutes in a medium flame.Then remove it  from the flame.

• Now creamy Moong dal payasam is ready.you can serve it hot or cold.

Ugadi Pachadi - Veppampoo Pachadi - ugadi special pachadi

Ugadi is celebrated with festive fervour in the states of Maharashtra, Karnataka and Andhra Pradesh. While it is called Ugadi in Andhara and Karnataka, in Maharashtra it is known as "Gudipadava"."Ugadi Pachchadi" is one such dish that has become synonymous with Ugadi.The inner significance of this preparation is to indicate that life is a mixture of good and bad, joy and sorrow and all of them have to be treated alike.Ugadi Pachhadi, a unique dish of six different tastes, from sweet to bitter, is prepared on the day, which is also the first dish to be eaten by the devotees. Made up of neem buds, jaggery, green chili, salt, tamarind juice and unripe mango, the dish signifies different experiences in life that should be absorbed and to keep walking the good walk.

Ugadi pachadi depicts Basic Emotions of life 

Jaggery (innippu)- represent happiness

salt(uvarppu)- represent Scareness

Neem flower(kasappu) - represent Sadness for Bitter taste.

tamarind(thuvarppu) -represent aversion

Raw Mango(Pulippu) - represent astonishment

chilli powder or Green chilly(Kaaram) - represent anger.

Ingredients

Neem flowers - 2 tsp 

Raw mango - 1 tbsp (chopped)

jaggery - 3 tsp

Tamarind - small gooseberry size

chilli powder -  1/4 tsp or Green chilly - 1.
salt - for taste

Preparation 
 Soak tamarind in water for half an hour to prepare thick tamarind extract. Throw the pulp and retain the water.

Method

• Take a bowl, add tamarind extract, Raw Mango chopped, jaggery,chilli powder or green chilly, salt and finally add Neem leaves mix well. Now ugadi  pachadi is ready.

Rava Kesari- With Left over Gulab Jamun Sugar Syrup - Sooji Ka Halwa

If you have left over sugar Syrup after gulab jamun's are consumed.Don't Worry you could make Easy and tasty Quick dessert Recipe Rava kesari. This recipe i learnt from my Grand mother. 

 Ingredients

sooji(semolina) - 1 cup.
Ghee -1/4 cup + 1 tsp.
cashews - 12.(broken)

left over Gulab Jamun sugar syrup - 1 cup.
water - 3 cup.
kesari powder - a generous pinch.


Preparation

 Dry roast the rava, till you get nice aroma from it, and transfer the mixture to a plate.

Method

•  Take a thick bottomed kadai, add   cashews, saute till it turns golden colour then keep it aside.
• In a same kadai add water and kesari powder, stir well.

•  When water  starts boiling add Rava and stir well constantly.Take care no lumps are formed.It takes 3 - 4 minutes to cook on medium flame.

• When  rava is almost  cooked, add sugar syrup, rava will get loosen.stir for a while till it is thick.It takes 4 - 5 minutes to thick.Then add ghee little by little till it leaves the sides of kadai.Finally Garnish with cashews.

Note 

• Adjust sugar syrup according to your taste buds. if sugar syrup is less, you can add sugar, along with sugar syrup.
• If you want deep color, add some more pinches of  kesari powder.
• you can also Garnish with raisins .

Instant Wheat flour halwa - Easy Atte ka Halwa - Easy Halwa Recipe

Atte ka Halwa is an Easy Halwa Recipe, made with Wheat flour,Ghee and Milk. This can be prepared within 10 minutes. If your friends or relatives comes to your home  you can prepare this quick dessert in no time.This is a handy halwa. if you have sweet craving,this is an instant sweet Recipe.

                       

       Easy  Atte ka Halwa

Prep Time : 2 - 3 minutes. 

Cook Time : 9 minutes .                  
Recipe Category:Sweet Recipes

Serves : 6.

Recipe Cuisine:Indian

Ingredients

Wheat flour - 1 cup.
Ghee - 1/2 cup.
sugar - 1 cup.
milk - 2 cup.
cashews - 10(broken into pieces).

 

Method

• Take a thick bottomed kadai, add 1/2 cup of ghee, then add cashews, when cashews, turns golden brown colour, add wheat flour.

• When wheat flour becomes slightly  brown and when  you get good smell of wheat flour,add milk little by little and stir well.

• Finally add sugar, and mix till it leaves the sides of kadai.Now wheat halwa is ready to serve.

Milk Pongal - paal pongal - How to do paal pongal

Paal Pongal is an authentic recipe made during Sankaranthi or pongal festival. This pongal is made with Rice and Milk. Freshly  harvested rice with milk gives creamy texture to Pongal and it, goes very well with Pongal Pulusu(Pongal kuzhambu). We will be very eager to eat Paal Pongal When Pongal is Nearing. Sankaranthi or Pongal never ends without Paal Pongal.

Ingredients

Milk - 6 cup.
Evaporated  Milk - 1 cup.

raw rice - 1 cup.

salt - for taste.

Preparation

Wash and Soak the rice for 30 minutes, like you soak the rice normally,then drain it and keep it aside.

Method 

• Take a heavy bottomed vessel, add 6 cups of milk, when it  got boiled, keep the stove in moderate flame, then drain the rice, and add to boiling Milk.
• Stir  regularly, when 3/4 of rice is cooked,and Milk is almost absorbed by rice,add 1 more cup of  evaporated milk, keep on stirring, till it is completely cooked.

 

• Then mash the rice and add salt.
•  It goes very well with  Pongal Pulusu. 

 

Notes

• Note that 7 cup of milk is enough to cook 1 cup of rice, at times, if rice is not cooked well,   you can add some hot water.
• Always add salt at last,else rice won't cook.

Milk Pongal - paal pongal - How to do paal pongal By Gayathri, Dec 10, 2012 paal pongal