Strawberry Mango Smoothie Recipe

ingredients:

1 cup sliced strawberries
1 cup peeled, pitted, and chopped mango
6 ounces plain Greek yogurt (or 1 container store bought yogurt)
6-8 ice cubes

directions:

Place strawberries, mango, and yogurt in a blender. Blend on high for 30 seconds. Add in the ice cubes and blend until smooth. Pour smoothie into glasses and serve.

*Note-if you like a thinner smoothie, you can add fruit juice, milk, or water.

MANGO LASSI

Ingredients

2 ripe mangoes, pitted, peeled and roughly chopped 
2 cups 365 Everyday Value Organic Vanilla Flaxmilk 
1 cup ice cubes (optional) 
1/4 teaspoon ground cardamom 
1/2 cup 365 Everyday Value Organic Light Coconut Milk 

Method

Purée all ingredients in a blender and serve. Or chill before serving if desired.

Papaya And Mango Punch

      Pawpaw (Papaya) And Mango Punch

Ingredients

• 1 cup sliced mango
• 1 cup diced, peeled papaya
• 1 cup orange juice
• 1/4 cup lime juice
• 1/4 cup white sugar, or to taste
• 1 teaspoon grated orange zest
• 4 cups water

Directions

1. Place the mango and papaya into a blender. Cover, and puree until smooth; add the orange juice, lime juice, sugar, orange zest, and water. Blend well. Serve over crushed ice.

            Mango-Peach Smoothie

Ingredients

• 1 peach, sliced

• 1 mango, peeled and diced

• 1/2 cup vanilla soy milk

• 1/2 cup orange juice, or as needed

DIRECTION :

1. Place the peach, mango, soy milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.

               

Buttermilk Panna Cotta with Mango Sauce

Ingredients:

Panna Cotta:

• 1/3 cup heavy cream
• 3 tbs sugar
• 3/4 tsp Knox gelatin
• 1/2 cup buttermilk

Mango Sauce:

• 1 ripe mango, peeled, pitted, and pureed
• 1/2 cup dessert wine
• 1 tbs sugar
• 1 cinnamon stick

Instructions:

Stir together cream and sugar; simmer until sugar has dissolved. Whisk in gelatin until dissolved then stir in buttermilk.

Pour into two 6- to 8-ounces heart shaped molds and chill for a few hours until set. Meanwhile, simmer pureed mango, wine, sugar and cinnamon over low heat for 10 minutes. Let cool and remove cinnamon stick.

To serve, unmold onto individual dessert plates and top with mango sauce.

Glorious Mango Pudding

2 ripe mangoes, about 1 1/2 lbs (680 g) before preparation

1 10 oz (300 mL) can sweetened condensed milk

1 cup (250 ml) cheese

3 tbsp (45 ml) lime juice

Strawberries for garnish

Remove flesh from mangoes. In blender or processor: purée with cheese, condensed milk and lime juice until very smooth'a good 2 minutes.

Pour into individual serving cups or glasses. Chill 2 hours or more, garnish and enjoy!

Mango Pudding

Ingredients

 

150g mango puree (use about 3 ripe mangoes) 
1 packet jelly powder 
1 tbsp custard powder 
3 tbsp palm sugar (brown sugar or caster sugar) 
250g low fat fresh milk 
200ml water 
1 cup yoghurt 
1 egg 

Methods

Mix the jelly powder, water and sugar 

Stir evenly and bring mixture to boil until dissolves in water 

Dilute custard powder in water and add into mixture 

Add in mango puree, egg, yoghurt and milk in a large bowl 

Allow jelly mixture to cool for about 10 minutes before pour in the mango mixture 

Pour pudding mixture into moulds or jelly cup 

Store in refrigerator, ensure chill well 

Best accompanied by fresh cubed mangoes

Mango Pickle

Ingredients: 

3 medium raw firm mangoes-chopped in chunks
1 tbsp crushed mustard seeds
1/2 tbsp crushed fenugreek seeds (methi)
1/4 tbsp aniseed (sauf)
1/2 cup red chilli powder
1/2 cup salt
1/5 cup turmeric powder
1 cup oil (any refined oil)
glass, china or earthen pickle jar

Method

1. Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.
2. Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.
3. On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes.
4. Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.
5. In a large plastic or glass bowl, mix all the dry ingredients left.
6. Add the mangoes add half the oil mix very well with clean dry hands or a spatula.
7. Transfer to a clean jar and press down lightly.
8. Pour remaining oil on top. Allow to marinate for 10 days before using.
9. Take out in small quantities for use in a small glass jar.
10. The main jar should always have a layer of oil floating on top

Ripe Mango Curry

1. Ripe Mangoes – 5-6 of small size
   Salt
2. Grated coconut – 1 cup
   Jeera -  a pinch
   Garlic – 1 piece
   Small onion – 2-4
   Green chilly – 3-4
   Turmeric powder – 1/4-1/2 tsp
3. Small onion – 4
   Red chilly – 2
   Mustard – 1/2 tsp
   Curry leaves
4. Salt
   Oil

Peel the mangoes and cook the peeled mangoes with salt and 1 -1 1/2 cups of water for 10 minutes. Grind together the number 2 ingredients with 1/2 cup of water to a fine paste. Add this and 1/2- 1 cup of water to the mangoes. Check salt and add more if required. Cook for 5-7 mins on low flame. Make sure that it doesnt boil. Remove from fire.

Heat oil in a pan and splutter mustard seeds. Add sliced small onions, red chilly & curry leaves. Fry it till the onion becomes golden brown. Pour this over the curry. Let it rest for a while for the flavors to settle in. Serve with rice.

Mango Curry

Ingredients:  

Curd (Yogurt) - 2 Cups
Mango - 2 (raw or ripe) (Cut into small pieces)
Red Chillies -7 no. (hot ones)
Jeera - 1 tsp
Grated Coconut - 1 cup
Turmeric powder -1/2 tsp
Salt to taste
Oil - 2 tbsp 
Mustard seeds - 1 tsp
Methi seeds - 1 tsp
Curry leaves - few

Method

1. When the two tbsp oil gets heated, put mustard seeds and methi seeds. Put the mango pieces, add sufficient water to cook the mango well. Add salt, turmeric powder and cook till the mango is done.
2. Grind the coconut with the red chillies and Jeera well.
3. Add this to the mango. Also add the Curd and mix it well and let the whole thing boils for 3-4 minutes.
4. Add curry leaves in the end. Morukoottan is ready.

Mango Lassi

Ingredients

Serves: 1

• 1 mango - peeled, seeded and diced
• 1 cup plain yogurt
• 1/4 cup white sugar
• 1/2 cup ice

Preparation method

1.

In a blender, combine mango, yogurt, sugar and ice. Blend until smooth. Pour into glasses and serve

MANGO RAITA

Ingredients:

1/4 tsp Black Mustard seeds
1 Red Chilli, flakes
1 cup Curd
1/2 tsp Sugar
2 medium Ripe Mangoes
1 tbsp Chopped Onion
Salt to taste
1 tsp Oil
1 Green Chilli, finely cut
1 tbsp Grated fresh Coconut
1 tsp Mustard Powder

How to make mango raita:

• Peel and sliced the mango in small cubes.
• Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt.
• Whisk together and add to the mango cubes.
• Stir.
• Heat oil in the pan.
• When hot add the mustard seeds.
• When seeds begin to pop, add the red chilli and onion.
• Let the onion turn brown.
• Take off the fire and add to the curd mixture.
• Mix well and serve at room temperature or cold.
• Garnish wirh cut coriander leaves.
• Prepare in advance to let all flavors mix together.

Chocolate Fudge Sauce

                 

ingredients

• 300ml double cream
• 1tbsp brandy
• 250g dark chocolate, broken into pieces
• 1tbsp golden syrup
• 30g unsalted butter

method

1. Pour the cream and brandy into a saucepan and heat until almost boiling.
2. Add the chocolate, syrup and butter and stir until the chocolate has melted and the sauce is smooth and glossy. Serve warm.
3. 
   

Fruit Curd

ingredients

• FOR THE MERINGUES
• 3 large egg whites (save the yolks for the curd)
• Pinch of salt
• 175g (6oz) caster sugar 
• FOR THE PASSION FRUIT CURD
• 6 egg yolks
• 150g (5oz) caster sugar
• 8 passion fruit (strain half of them)
• 2tbsp orange juice
• 1/4tsp vanilla extract
• 150g (5oz) unsalted butter

method

1. Heat the oven to 140°C (gas mark 1) and line two baking trays with baking paper. Place the egg whites and a pinch of salt in the bowl of an electric mixer. Using the whisk attachment, whisk, gradually adding the sugar a tablespoon at a time, until the mixture is stiff and glossy - this may take 5-10 minutes.
2. Pipe cone-like shapes into the prepared trays and bake for 30-40 minutes, or until pale and dry. Turn off the oven and allow the meringue to cool in the oven with the door slightly ajar.
3. To make the curd, whisk the egg yolks, sugar, passion fruit juice, orange juice and vanilla in a heatproof bowl over a saucepan of simmering water, until well combined. Add the butter little by little, whisking constantly until each piece has melted. Stir until the mixture thickens enough to coat the back of a wooden spoon. Be careful not to let boil.
4. Remove form the heat, cover with clingfilm and cool, then refrigerate. Serve the meringues accompanied with a bowl of the curd. 

STRAWBERRY PUDDING

Ingredients:

12 merry biscuits
400 gm fresh cream
1 packet strawberry jelly
1 tin cherry
2 cup sugar
3 cup milk
3 tbsp custard powder
1 tsp vanilla essence

How to make strawberrry pudding:

• Dissolve custard powder in 1/2 cup milk.
• Add 3 tbsp sugar to the remaining milk and boil it.
• After 1 boil, add custard powder and stir continuously until it thickens.
• Then remove it from the flame and add essence to it. Let it cool and place in the refrigerator.
• Prepare the jelly according to the instructions.
• Let it cool and refrigerate it for setting. Then take it out.
• Grind rest of the sugar and add it to the cream.
• Beat it until it thickens and add cream to it.
• Take out the seeds of cherries and keep its juice aside.
• Place half of the custard in a bowl and spread half of the jelly over it.
• Now dip each biscuit in the juice taken out of cherry tin and place it on the jelly.
• Spread cherry on the biscuits.
• Now spread the remaining jelly on it and then the remaining custard.
• Garnish with cherries and serve it chilled.

FRUIT CUSTARD PUDDING

Ingredients:

1 small cake
1 tin cocktail fruits
2 cup fresh cream
4 cup milk (doodh)
4 tbsp custard powder
1 cup sugar
1/2 packet strawberry jelly
1 apple (seb)
1 orange (santra)
1 cup grapes (angoor)
4-5 cherries

How to make fruit custard pudding:

• Cut cake in the centre into two halves.
• Prepare jelly according to the instructions.
• Beat cream until it thickens.
• Peel all the fruits and cut into small pieces.
• Mix custard in a little milk.
• Boil the remaining milk and then add sugar and dissolved custard.
• Stir continuously until it thickens. Remove it from the flame.
• Put one cake slice in a dish and then spread some of the custard and cocktail fruits and some fresh fruits over it.
• Then put jelly and place another cake slice over it.
• Garnish with remaining custard and fruits.
• Spread cream on the top.
• Put jelly on the sides and garnish with cherries.
• Refrigerate it for setting and then serve chilled.

DARK CHRISTMAS PUDDING

Ingredients:

300 gms Currants
300 gms Raisins
120 gms Plain Flour ( Maida)
1 tsp Salt
1 tsp ground Ginger
1 tsp grated Nutmeg
1 tsp grounded Cinnamon and Cloves
240 gms Margarine shredded
120 gms Fresh breadcrumbs
120 gms Sugar (preferably jaggery)
60 gms Glace Cherries
60 gms Almonds blanched
30 gms Mixed Peel chopped
Few pieces rind of Oranges finely grated
Few pieces rind of Lemon finely grated
Juice of 1 Orange
2 Eggs
1 tsp Vanilla essence
6 Level tbsp Black treacle
1 tbsp Brandy

How to make dark christmas pudding:

• Wash and pick the currants and raisins and dry thoroughly.
• Sift the flour, salt and spices into a large mixing bowl.
• Stir in the margarine, bread crumbs and sugar.
• Chop and mix together the currants, raisins, cherries, almonds, mixed peel and orange and lemon rinds.
• Stir these into the prepared dry ingredients.
• Beat the orange juice with the eggs and vanilla essence and pour into the bowl.
• Add the treacle and brandy and mix until thoroughly blended.
• Turn the mix over into a greased pudding basin.
• Cover the basin securely with double thickness of grease paper and tie securely.
• place in a pressure cooker and cook till done.
• When ready, remove cover and replace with fresh grease proof paper.
• Store in a cool, dry, dark place.
• To serve, steam the pudding again.
• Turn out into a hot dish.
• Pour a little warmed brandy round the dish and light before bringing to table.

CHOCOLATE BREAD PUDDING

Ingredients:

300 ml Milk
4-5 tblsp Sugar
4 Slices Brown Bread
3 Eggs
2 tblsp Drinking Chocolate or cocoa powder
1/2 tsp Vanilla Essence
250 ml Thick Sweetened Cream

How to make chocolate pudding with cream:

• Cut the bread into pieces. Beat the eggs and add the essence.
• Warm the milk and mix in the sugar. Gently mix in the cooca powder.
• Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
• Grease pudding mould and pour the mixture into the mould.
• Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes or until the pudding is spongy.
• Allow the pudding to shrink before unmoulding.
• Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.

BANANA BREAD PUDDING

Ingredients:

1 loaf French bread
2 tblsp Vanilla Extract
4 Bananas, mashed
4 cups Milk
3 Eggs
1 cup Sugar
1 cup Raisins
1 tsp freshly ground Nutmeg
1 tsp Cinnamon
Splash of rum (optional) 

How to make banana bread pudding:

• Cut the lof in small cubes.
• Put the cubed loaf in a bowl.
• Now pour the milk on it and keep it aside for a hour.
• Preheat oven to 325 degrees.
• Grease 9 x 13 inch baking dish.
• In a separate bowl mix the eggs, sugar and vanilla essence.
• Pour this mixture onto the bread mixture and then spread the mashed bananas and raisins.
• Add rum, cinnamom and nutmeg powder.
• Pour this mixture on the baking dish.
• Bake in the oven for 1 hour and then let it cool.

HYDERABADI MUTTON BIRYANI

Ingredients:

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

How to make meat biryani:

• Wash mutton and take it in a vessel.
• Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
• Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
• Take 2 litres of water in a vessel and put it on the stove.
• When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
• Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
• Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
• Then turn off the stove. Leave the stuff for 15 minutes.
• Hyderabadi mutton biryani is ready to serve.

MUSTARD SAUCE

Ingredients:

7 teaspoons salted butter
3 teaspoons flour
1 cup hot Water
2 teaspoons brown sugar
6 teaspoons Vinegar (Sirka)
9 teaspoons mustard powder
1/4 teaspoon Red chili pepper (Lal Mirchi)
1/2 teaspoon Salt (Namak) 

How to make mustard sauce:

• Melt the butter and stir in the flour.
• Mix well and cook very gently without browning.
• Add water and stir till it thickens.
• Mix mustard in vinegar, add salt, Red chili pepper and sugar, and add to the flour stirring well.
• Store the sauce in a jar.

RED CHILLI SAUCE

INGREDIENTS...

125 grams Red chili (Lal Mirchi), fresh
2 teaspoons Red chili pepper (Lal Mirchi)
2 Cloves (Lavang)
1 teaspoon Mustard seeds (Rai/Sarson) (tied in a muslin bag)
1/4 cup Vinegar (Sirka)
250 grams Tomatoes (Tamatar)
1 teaspoon Sugar (Cheeni)
2 teaspoons Salt (Namak)
1 teaspoon glacial acetic acid 

How to make red chilli sauce:

• Deseed the red chillies and grind.
• Cook tomato pieces till tender and pass through a sieve.
• Cook tomato pulp, ground red chillies, chilli powder, salt, sugar, cloves, vinegar and mustard seeds till thick.
• Remove from the fire, take out muslin bag and cloves.
• Mix glacial acetic acid. Pour in a bottle and cork tightly.
• Keep it for one week before using.
• Note: If the colour of the sauce does not look good, mix with it 1/2 teaspoon tomato red colour.

MINT SAUCE

Ingredients:

3 teaspoons ground Mint Leaves (Pudina Leaves)
3 teaspoons Sugar (Cheeni)
1 teaspoon Vinegar (Sirka)
1 teaspoon Salt (Namak) 

How to make mint sauce:

• Boil together vinegar, sugar and salt.
• Put the ground mint leaves in a bowl and on it pour the sweetened vinegar.
• Stand aside to cool before serving.

PEAR JAM RECIPE

Ingredients:

1/2 kg Ripe Pears
2 cups Water
2 cups Sugar (Cheeni)
1/2 teaspoon citric acid 

How to make pear jam:

• Peel the pears, cut into small pieces, and put in salted water.
• Remove from the salt water and cook with 2 cups water until tender and water is evaporated.
• Mash the pears, add the sugar and citric acid, cook on a low fire until syrup is of one-thread consistency.
• Pour while hot in sterilized jars.
• Cover with wax paper, cork tightly. <