BLUE LAGOON

The blue colour is dam attractive and vanilla ice cream goes well with curacao. This blue lagoon is very favourite at my place. Blue curacao is a combinational cirtic syrup which is sweet lime and orange together with a synthetic colour and additional flavouring too. It’s not totally natural, but then it’s okay when it comes to making mock tails that we rarely relish …Blue curacao is the key ingredient that I used to bring a vibrant clolour to celebrate blue of life. Hope you all love this recipe, so why to waste time, get start and enjoy chilled blue lagoon.

INGREDIENTS:

Blue Curacao Syrup

Vanilla Ice cream

Plain Soda [I used sprite]

METHOD:

STEP 1 – Fill in ¼ of your serving glass with curacao syrup.

STEP 2 – Add soda /sprite to it for the fizz.

STEP 3 – Finely add a scoop of vanilla ice cream to it. Mix it just once and serve quickly.

Serve ready blue lagoon chilled quickly.

INSTANT MANGO PICKLE

A delectable mango pickle that is ready within minutes. When mango season is there, instant mango pickle will appear more our kitchen. I have shared one of the recipe of instant mango pickle before.  Hope you like that recipe. Indian cuisine comprises of a number of regional cuisines. So before the mangoes completely disappear from the market, I thought I should make mango pickle and post it also. Actually, happy to share this recipe which is my sister-in-law’s recipe. Now raw mangoes are all around, I was tempted to make a batch of mango pickle.

INGREDIENTS:

1 Raw Mango [Kairi]

1 tablespoon Mustard Powder

1 teaspoon Fennel  Seeds [saunf]

1 teaspoon Red Chilli Powder

¼ teaspoon Turmeric Powder

Salt as per required

1 tablespoon Oil

½ teaspoon Mustard Seeds

A pinch of Asafoetida

METHOD:

STEP 1 – In a steel plate keep all the ingredients in the sequence I had written in the ingredients, except oil, raw mango and asafoetida.

STEP 2 – Wash and cut the raw mango in small cube sized pieces. Keep it aside.

STEP 3 – Heat oil in a tempering pan till it reaches the smoky point.

 Add mustard seeds and when they crackle immediately add pinchfull of asafoetida.

STEP 4 – Switch off the flame and pour the oil over the rest of ingredients which are kept in a plate.

STEP 5 – Mix it well and then add the masala to the chopped kairi. Mix it well and ready.

Serve it with your meal.

NOTE: Store in a clean jar and keep refrigerated, can be used for 4-5 days. Goes well with dal-chawal.

MANGO MASTANI

This Mango Mastani recipe of mine is made after my son-in-law insisted me to give a try for this. When I posted my Mango Ice cream post, he saw it on FB and got tempted with it and commented there and forced me to go for this mango mastani. Mango Mastani is a thick milk shake with ice cream and dry fruits. This is very famous dessert drink which was originated in Pune, Maharashtra. I don’t know exactly why this is called mastani but I think it’s named after Bajirao’s wife Mastani, who was so beautiful. Here I have used kesar mango, but you can make this with alphonso mangoes or any fleshy mangoes. In fact you can make this drink out of any fresh fruit in season. I made this with mangoes as it is mango season here.The drink is delicious, satisfying and is quite rejuvenating. Why to wait for mangoes because mangoes are in season, so give a try for this mango mastani .

📌📌 Watch the full video recipe here📌📌

INGREDIENTS:

3 Large Mangoes [here I had taken 2 mangoes and 1 cup mango puree]

1 and ½ Cups of Full Cream Milk

2-3 tablespoon Sugar [as required]

7-8 Chopped Pistachios

7-8 Chopped Almonds

7-8 Chopped Cashews

3-4 Scoops Of Vanilla Ice cream [or you can use mango ice cream]

6-7 Ice cubes [optional]

4-5 cherries [for garnishing]

METHOD:

 STEP 1 – First wash the mangoes, peel them and chop in to small pieces.

STEP 2 –  Chop dry fruits ,keep them aside.

STEP 3 – Reserve few chopped mango for topping and garnishing . Keep them aside.

STEP 4 – Add chopped mangoes to the blender and blend them till smooth.

Add sugar

and milk and

again blend to a smooth milkshake.

STEP 5 – Pour the thick mango milkshake in glasses till you have enough space at the top for ice cream scoops.

STEP 6 – Add 1 or 2 scoops of vanilla ice cream to each glass. Top with the sliced dry fruits and chopped mangoes.

STEP 7 – Finally, garnish with cherries, chopped mango slices and serve mango mastani chilled.

Serve mango mastani immediately with spoon and a straw. 

NOTE: If mangoes are very sweet then you can completely skip sugar.
I have forgotten to add chopped mango on the top as everyone is waiting for tasting it.

MEATBALLS GRAVY WITH RICE

This is the recipe that I think everyone must like. Serve these well seasoned meatballs with the included gravy and cooked rice or noodles. Juicy and flavourful meatballs are so easy with this mixer of minced meal and handful of spices.  Double this recipe for a large family meal or for serving many guests. The flavourful meatballs retain their juiciness, but release much of the excess fat. It’s basic meatballs recipe, but one of the very best for flavour! So this is the recipe of meatballs with rice and gravy.

INGREDIENTS:

For Rice:

3 Cups Basmati Rice

2 ½ Cup Water

2      tablespoon Clarified Butter

1 teaspoon Cumin Seeds

3-4 Cashews Halved

1-1 each Bay leaf, Black Cardamom

½ Inch  Cinamon Stick

For Meatballs and Gravy:

2-3 Garlic Cloves

1-2 Dry Red Chillies

Few Mint Leaves

300 gms Minced Meat

1 Egg Lightly Beaten

Oil [for frying as well as for gravy]

1 tablespoon Masala Curry Paste

4-5 Chopped Tomatoes

4-5 Halved Cashews

300 ml Meat Stock [as per required]

Freshly Copped Coriander

For Cucumber Raita:

1 Cucumber Big Sized

2tablespoon Yogurt

½ teaspoon Cumin Seeds

           ½ tablespoon Oil

          Salt as required

          Chopped Coriander

Cooked Basmati Rice and Cucumber Raita, to serve [optional]    

METHOD:

For Rice:

STEP 1 – Wash the rice and soak for ½ an hour.

STEP 2 – Heat the pressure cooker with clarified butter and add Cumin Seeds in it.

STEP 3 – As they starts crackle add the whole spices with chopped cashews.

STEP 4 – Now add rice

and water accordingly and salt as per taste.

Pressure cook the rice for 2-3 whistles. Cool it and garnish with chopped coriander.

For Meatballs and Gravy:

STEP 1 - First pressure cook the minced meat in a pressure cook and let it cool. Then separate the stock.

STEP 2 – Place garlic, chilli, bread and mint leaves in a mixer pot and pulse until finely chopped.

STEP 2 – Put it in to a bowl and mix it with the minced meat,

egg and seasoning.

STEP 3 – Using damp hands, shape into small meatballs.

STEP 4 – Heat the oil in a wide pan, fry the ready meatballs in batches over high heat till golden brown

and keep them aside.

STEP 5 – Heat oil in another pan, add the chopped onion and cook for about 3-4 minutes.

STEP 6 – Add chopped tomatoes in it

and cook till the tomatoes become soft.

STEP 7 - Add the curry paste and fry it for about 1-2 minutes. After that add the dry spices in it and mix well.

STEP 8 – Now as it starts leaving oil,

add stock in it and adjust the consistency.

STEP 9 – Take one boil

and then add meat balls in it

and let it cook on low flame for about 10 minutes.

STEP 10 – After 10 minutes switch off the flame and garnish it with fresh coriander and serve with rice and cucumber raita.

For Cucumber Raita:

STEP 1 – Wash and grate the cucmber.

STEP 2 – Make a tempering with oil and cumin seeds and   pour it over the cucumber.

STEP 3 – Add salt, yogurt and coriander and your raita is ready.

Serve the meatballs gravy with rice and cucumber raita and some onion wedges.

 NOTE:You can serve it with chapati,paratha or naan.