Mavina Hannina Seekarane/Mango Seekarane

We were happy to see mango boxes at Indian groceries last week end.Mango fragrance was so good  hmmmm!!!!!!!!. After I coming back, I prepared Seekarane at home and served it with chapathis. Here is the recipe for it.

You Need To Have:
2 ripened mangoes
1/4 cup milk
1-2 tsp sugar(adjust it according to mango sweetness)
pinch of salt

Method:

Wash Mangoes and peel the skin. Don't throw them instead put them in 1/4 water cup.
Take a bowl and hand squeeze entire mango to it.put mango seed in water cup contatining the skin.after that squeeze  skin and seed to extract all the mango pulp. add it bowl contating mango pulp. Add sugar, milk and salt to it. mix well.

 Serve with chapathi or puri or with holige.

Antina Unde/Edible Gum Laddu

This laddu is prepared using dry fruits and edible gum. it also called as karadanthu.here is the recipe for it.

You Need To Have:

2-3 tsp edible gum/antu
10-15 dry dates/vana kharjura
10-15 almonds/badami
20-25 raisins/vana drakshi
3-4 tsp poppy seeds/gasgase
1/2 cup desiccated coconut/kobbari turi
1 cup jaggery powder
5 tsp ghee

Method:

Chop dry dates,almonds and keep it aside.

Heat 2 tsp ghee in a thick bottomed pan. fry edible gum for 3 mins(each piece will puff up).remove them and keep it aside.

Add remaining ghee to same pan and fry dry dates,almonds and raisins for 2-3 mins. then fry poppy seeds and desiccated coconut. mix all of them and keep it aside.
 
 Take jaggery powder in thick bottomed vessel.Add water such that it just cover jaggery and bring it to boil until it start separating from vessel.
 

At this point of time add fried dry fruits and mix well.Let it cool for while such that its feasible to prepare laddu.prepare laddus and preserve them in air tight container.
 

Hayagreeva Muddy

South Indian sweets prepared on occasions like Aradhane,Dwadashi etc... Its very easy sweet which does not require any early preparation.

You Need To Have:
1 cup bengal gram dal/ kadale bele
3/4 cup Jaggery/bella(Dark color preferred)
4 tsp poppy seeds /gasgase
4 tsp desiccated cocnut/vona kobbari
4 cloves
10-12 cashew nuts
10 raisins/ona drakshi
1 tsp ghee/tuppa
1 tsp cardamom powder/elakki pudi

Method:

Clean and wash bengal gram.Pressure cook it for 3 whistles by adding 2 cups of water.make sure bengal gram is not over cooked.

Fry poppy seeds and desiccated coconut without adding ghee until poppy seeds start spluttering.

Heat ghee in frying pan and fry raisins,cashew nuts,cloves seperately and keep it aside.

Drain out excess water from cooked bengal gram and add jaggery to it.Transfer this to thick bottomed vessel and put it on low flame until jaggery melts and mixture becomes watery.
Put fried poppy seeds ,desiccated coconut mixture to it and mix well. cook it for another 10 mins until hayagreeva starts thickning. add fried cashew nuts,raisins ,cloves and powdered cardamom.
mix well and turn off flame. serve hot or cold as per taste.

Ellu Unde/Sesame Laddu

You Need To Have:

1 cup sesame seeds/nylon ellu
1 cup powdered jaggary(choose dark colored)
pinch of salt
1/4 cup water

Method: Take sesame seeds in a thick frying pan and fry them on low flame for 4-5 mins until they turn light brown in color.

 Boil water in another thick bottomed vessel and add salt and jaggary to it. once jaggary melts add fried sesame seeds to it. on low flame stir this until it starts seperating from vessel.

Allow it to  coll down until its easy to prepare laddus. Prepare laddus and store them in air tight container.

Sihi Avalakki

Instant, very tasty sweet with very few ingrediants which does not require any cooking at all. Best served with Avlakki Uppukari, Kojakku Avlakki.Its usually prepared for Astami("Krishna Janmastami")

You Need To Have
2 cup thin poha/paper avlakki
1 cup powdered Jeggary 
1 cup freshly grated coconut
1/2 tsp cardamom powder
pinch of salt
2-3 tsp Ghee

Method:
Take freshly grated coconut, jeggary powder, salt, ghee and cardamom powder in mixing vessel.With clean hands mix everything well.

 Add cleaned poha to it and mix well.This can be preserved for 1-2 days.

If you want to preserve it for more than 2-3 days, just fry coconut jeggary mixture on low flame for 4-5 mins and then add poha to it.

Serve along with spicy poha...

Pineapple Kesaribath

Simple mouthwatering sweet.I guess this does not require anymore explanation :)

You Need To Have:
1 1/2 cup pineapple cut into small cubes
1 cup fine semolina/chiroti rave
1 cup sugar
1/2 cup ghee
10-12 cashewnuts
10-12 raisains
1/4 tsp cardamom powder
2 cups water

Method:

Take fine semolina in a thick bottomed pan. add 1 tsp ghee and fry it on really low flame until nice aroma spreads. take care not to burn the semolina.

Remove semolina from pan and keep it aside.

Take pineapple cubes,add 1 tsp ghee and fry pineapple till they start careamlizing . add 2 cups of water and sugar to cooked pineapple and bring it to boil.
 
 slowly pour semolina from one hand and continously stir from other hand so that no lumps are formed.

Pour remaining ghee and cover lid. simmer for 2-3 mins.
Meanwhile fry cashewnuts and raisains in 1 tsp ghee and add it to kesaribath. Finally sprinkle cardamom powder and turn off flame.
Pineapple kesribath is ready to serve.

Gulab Jamun

You Need To Have:

Instant Gulab Jamun Mix(MTR preffered)
Sugar/sakkare(Equal measure of water)
water/niru (Equal measure of Sugar)
5-6 tbs Whole Milk/halu
Oil  to deep fry/enne
2 tbs cardamom/elakki
Rose water




Method:

For Sugar Syrup:

Boil water in thick bottomed pan/ vessele and bring it to boil.
Add Sugar to it and stir welll until thick syrup is formed.(This would take around 20 mins).

Note: Best way would be to follow the directions given on Jamun pack.Its really difficult to judge individual taste. So better to customize sugar syrup according to own taste.

Making of Jamuns:

Take Jamun mix in a mixing jar add 2-3 tbs of milk to begin with and start kneading the dough.Add more milk if required to get required consistency.
Put this dough in fridge or cover wet cloth and set it aside for 20 mins

Make round balls out of dough(Round,Oval any shape of your interest).

Heat oil in wok for deep frying. Once oil is heat deep fry the jamuns till they turn dark brown in color.
Make sure you fry them in really low flame.


Add cardamom and rose water to sugar syrup.Pour all the jamun balls into sugar syru.Let that to set for an about hour so that all the jamuns suck sugar syrup and become soft.

Serve them along with syrup.

Its best enjoyed with vanilla ice cream. Yummy:)

Carrot Halwa/ Gajar Ka Kalwa

You need to have:
2 cups of Grated Carrot
1/2 cup Ghee/Tuppa
1 cup Sugar/Sakkare
5-6 Cashew Nuts/Gerubeeja
5-6 Raisins/Vana Drakshi
Method:

Put Heavy bottomed vesel on flame and add grated carrot and ghee to it.Fry this on low flame till carrot becomes soft. (this will take around 10 mins).Then add sugar and stir. Sugar starts melting and entire mixture becomes liquid. Continously stir this on flame furthure it forms a semi solid mass(Ghee along with sugar gives very good taste to halwa).

Mean while , fry cashew and raisins in ghee and keep it aside.

Add fried cashew nuts , raisins to carrot and turn of flame.

Serve this alone or with a slab of vanilla ice cream.(Vanilla ice cream-Carrot halwa a hevenly combi)

Mavina Hannina Sasame

I can say this is another version of Rasayana. In this whole mango is used instead of small cut pieces. Its commonly prepared dish in all function in south canara during mango season( usually summer). As i said the size of mango should be small for this.

The taste of this will be good for second day rather on prepared day. Because Mangos starts absorbing coconut Jagerry syrup and gives more taste to taste buds.
For this:

You need to have

10-12 Small mangoes
1 big cup tick coconut milk
1 cup Jaggery
1 bts cardamom powder
Method:

Wash and remove the outer cover of mangoes and keep it aside.
Add Jaggery powder, cardamom powder into coconut milk an still well.Add mangoes into this and put it in fridge for at least 2-3 hours. serve chilled.

Lychee delight

Lychee, translated from Chinese as ‘gift for a joyful life’, surely lives up to its name.Anyone who eats the lychee fruit immediately falls in love with it.Love at first sight:)


The lychee fruit contains vitamins and minerals that promote a healthy diet, it is sweet and delicious.The health benefits of thee fruit has been tried, proven and touted in countries such as China, India and Indonesia, so much so that lychee made its way into ancient Chinese legend.

Studies done conclude that the lychee fruit prevents the growth of cancer cells. Lychee contains flavonoids in its pulp which prove very effective against breast cancer in particular. lychee also contains phosphorous, calcium, magnesium and protein

Lychees are commonly available in cans or dried or they are found in jellies, jams, marmalades or sauces.

The lychee recipe which I am posting today, I eat in a restaurant. That was the first time I was introduced to lychee and I immediately fell in love with it. Whenever I see lychee fruit in any supermarket i will just pull it into my basket. Today I will share "Lychee Delight" recipe with you all.

You need to have:

8-10 Lychee fruit
1 cup vanilla ice cream

Method:

Carefully remove the outer cover of lychee fruit and slit the pulp into two.
Put one scope of vanilla ice cream in serving bowl and arrange the lychee pulp around it and enjoy.


You can also decorate it with fruit of you choice.I also decorated it with cherry fruit.

Sakkarai Pongal

Sakkarai Pongal :


1 cup Raw Rice
1/2 cup Green Gram Dal
3 cups Jaggery (powdered)
4 tbsp Ghee
2 tbsp Cashewnuts
2 tbsp Raisins
5 no Cardamoms (powdered)
1 cup grated dry coconut
1 pinch pach karpoora
2 1/2 cups Water




Roast dry the green gram dal for a couple of minutes.
Cook the rice and green gram dhal with 2 1/2 cups of water in cooker and set aside.

Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Strain the jaggery to remove the dirt.

Put the syrup once more on the heat and stir till it becomes slightly sticky.Add the cooked rice dhal and grated dry coconut.

Heat the 4 tbsp ghee.Fry the cashewnuts and raisins and add to the pongal. Add the powdered cardamoms and pinch of pach karpoora.

Mix well and serve hot.

Strawberry Ice-cream

The Ice-Cream which I am posting now is 20-25 years old one. I got this recipe from my dad.Even though the Ice-Cream classes were attended by Mom(20 years back), she never prepares it . It will be always prepared by dad. I told him about my blog and he immediately sent an hard copy of the recipe.Its very simple and can be prepared with very less effort.So lets not delay :)


You need to have

3 cups of milk
4tbs milk powder
7tbs sugar
1tbs liquid glucose
1/4 tbs C.M.C
1/4 tbs G.M.S
1 tbs corn flour
4-5 drops of Strawberry essence
250 gms fresh cream


Glycerol monostearate, commonly known as GMS, is an organic molecule used as an emulsifier
Carboxymethyl cellulose commonly known as (CMC) is used in food science as a viscosity modifier or thickener.

Mix milk powder, sugar,corn flour and C.M.C in 1/4 cup cold milk and make a paste.

Keep rest of the milk to boil. just when it comes to boil, add the above mixture (Stir continuously).

Let milk boil. Then add liquid glucose to it.

Make a mixture of G.M.S in 1 tbs of water and boil it.Add the mixture to boiling milk.

just allow it to boil for some time and remove from fire. Strain the milk and allow it to cool.

Set it at coolest temperature in the fridge. After the Ice-Cream becomes hard, remove it .

Churn the Ice-Cream in the mixie. After it becomes soft, add cream, Strawberry essence and churn again.

Put the Ice-Cream back in the fridge and allow it to set.

Serve with fruit salad, cherries and nuts.

Mango Kesar Salad

Last week end I had been to Lalbaugh Mango Show.I was totally attracted by Juicy and colorful Mangoes.They exhibited best Mangoes and Jack Fruit grown in Karnataka.I came across around 100+ Mango varieties,and impressed to buy Alfonso.

Lalbaugh Mango Show:




After returning to home, I tried Mango Salad and here is the recipe.

Mango Kesar Salad:



You need to have:

2-3 Juicy Alfonso Mangoes
10-15 Resins
10-15 Chestnuts
2 tbs Sugar/Honey
3-4 kesar studs

Alfonso Mangoes:


First wash Mangoes. Then remove outer cover of the mango with the help of a sharp knife. cut mango into small cubes.







To the chopped mangoes add raisins, cachews ,sugar and Kesar studs. Keep this in refrigerator
for an hour. Serve chilled. Sugar can be replaced with Honey.This can be served with scoop of vanilla Ice-Cream.