"MANGO-STRAWBERRY TRIFLE"

"MANGO-STRAWBERRY TRIFLE"

Delicious Mango – Strawberry Trifle :-)
Ingredients

1 large Alphonso cubed, 5 /6 strawberries cut into small pieces, 2 cups vanilla custard, 1 cup strawberry jelly, 4 plain cup cakes cut into thin round slices (use any plain cake of your choice),1/2 cup orange juice to soak the cake (use fresh or tin ).

Method

You can make the trifle in individual glasses or a large bowl .

1.Place the cake slice at the bottom of each glass,

2.Drizzle the orange juice over the cake to soak it a little,

3. Top it with mango and strawberry pieces,

4. Spoon strawberry jelly over the fruit layer,

5. Pour custard till the fruit bits and jelly are completely covered,

6.Place next layer of cake and continue till you fill the glass completely leaving space for the top most layer of custard and top with more mango bits for decoration,

7. You can also use whipped cream as an option to top up the glasses.

8. Chill the trifle thoroughly (5 to 6 hrs) and then serve.

KAIRICHI DAL (RAW MANGO DAL)

Kairichi Dal

Its favorite dish in Maharashtra in summer season.

Ingredients:

3/4 cup Chana Dal

1/2 cup shredded Raw Mango (Kairi)

3-4 Green Chilies

1Tsp Ginger paste

1/2 cup shredded coconut.

For Tempering:

4 Tsp Oil

1 Tsp Mustard Seeds

1 Tsp Asafoetida Powder

1 Tsp Turmeric Powder

1/2 Tbsp Sugar

salt to taste

For Garnishing:

Chopped Cilantro and 2 red chilies .

Method:

1) Soak chana dal 4 hours in the water. Drain all the water. Grind Dal coarsely in grinder with 2 green chilies. Make a fine paste of remaining chilies.

2) Peel raw mango and grate it.

3) Add chopped cilantro, grated coconut and grated raw mango to the grind Chana dal & chili mixture.

4) Add salt to taste and little sugar. If u need you can add more chili paste.

5) In a small nonstick pan heat 3-4 tbsp oil. Add Mustard seeds, Asafoetida Powder, Turmeric Powder and Ginger Paste.

6) Put this Tempering in ground mixture .

7) Mix it well. Garnish it with 2 fried red Chilies :-)

Kairicha Panha (Raw Mango Juice)

Kairicha Panha (Raw Mango Juice)

Kairicha Panha is a sweet and tart drink made from raw mangoes. An excellent coolant and the best welcome drink. :-)

Ingredients to make approx 10 glasses of Panha:

1 large green raw mango,

at least 20 tsp of sugar,

10 to 12 glasses of cold water,

2 to 3 tsp salt,

a generous pinch of saffron,

pulp of 1 ripe alphonso mango (optional).

Method:

1. Peel and cook the raw mango in a pressure cooker till soft and pulpy.

2. Remove all the pulp after the mango has cooled a bit.

3. Add one glass of water and the pulp of one ripe alphonso mango to it and mix it with a hand blender or in an ordinary blender to make it smooth.

4. Next add the rest of the water, sugar and salt and stir until completely dissolved.

5. Lastly add the saffron. Give it a taste.

Note: · Quantity of sugar depends on how sour the mango is. So adjust accordingly. · Also increase the quantity of water if you want a thinner consistency.

Chill thoroughly before serving.

HOLI Special GUJIYA

HAPPY HOLI!

Gujia is a popular sweet dish of North India. Gujia is specially made at the time of HOLI in some places in India.

Ingredients:

Ghee / Oil to fry

For the Cover :500 gms Maida, 6 tblsp Oil / Ghee (melted)

For the Filling : 500-600 gms Khawa, 1/2 tsp green Cardamom Powder, 25 gms chopped Almond, 25 gms Raisins, 25 gms dried Coconut (shredded), 350 gms Sugar (powdered).

Method:1. Sieve the flour.
2. Mix the six tablespoons of oil with the maida.
3. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
4. Now add some water and knead lightly.
5. Keep adding water as required and knead into soft but tight dough.
6. Set aside and cover with a damp cloth.
7. Now mash the khawa and fry it in a kadhai / deep pan till light brown in color.
8. Add sugar and cardamom powder into the khawa and mix well.
9. Add almonds, cashews, coconut and raisins.
10. Fry for 2 minutes and remove from the heat.
11. Allow it to cool.
12. Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
13. Fill half the round with the khawa mixture, fold it and seal the round, twisting the edges inwards.
14. Take care that the filling does not ooze out.
15. Prepare all the Gujiyas and spread on a cloth.

16. Heat ghee in a kadhai and deep fry the Gujiyas in batches on a medium flame..
17. When golden brown in color, drain and remove.
18. Store for use in an airtight glass jar.