MANGO PANNACOTTA

An Italian desert.

Panna cotta is an Italian desert.Italian for cooked cream.Gelatin is used.So basically it’s a pudding that is made of diary thickened with gelatin.So the China grass or gelatin gives a smooth mouth feel and melt in the mouth.

Can serve PANNACOTTA with different fruits too. Today I am going to share mango pannacotta.

Two steps.

First preparing the mango portion.

Ingredients:

Mango cut into pieces…..1 cup

Agar agar……5 gms

Milk….1 cup

Sugar…..6 to 8 TBS (increase or decrease according to the sweetness of mango).

Soak agar agar in water 50 ml for 10 mts.

Now make mango puree with sugar and milk keep aside.

After 10 mts keep in stove and keep on stirring it till it gets dissolved completely.

Now add this mixture to the mango puree and mix well.

Pour the mango puree in a tilted glass.I have kept in a muffin tray.Now allow it to set in refrigerator for 3 to 4 hrs.

Can pour in straight glass too.

Now for the cream cooking.

Ingredients.

Milk……1 cup

Agar Agar…5 gms

Sugar…1/2 cup

Vanilla essence….1 TSP

Cream……1/2 to 1 cup

Soak agar agar for 10 mts.

In 1 cup of milk first dissolve sugar then add cream just steam it don’t boil it.

Mix it well add vanilla essence to it.

Now heat the agar agar when it dissolves well pour into the milk cream mixture mix.

Now take the tilted glasses with mango puree which is set and pour the milk mixture into it and allow it to set in refrigerator for few hours.

Serve with cut mangoes

CHOCALATE FUDGE

Another easy recipe especially for children.

Ingredients

Milkmaid…..1/2 tin

Chopped nuts….50 gms

Cocoa……1/4 cup

Butter……25 gms

Sugar…..6 TBS

Method.

Pour milkmaid into a thick bottomed pan.

Add butter and sugar into the pan.

Add cocoa and nuts

Stir on gentle heat till the mixture leaves the sides of the pan.

Pour evenly into a buttered dish.

Allow to cool and set.

Cut into squares.

SEMIYA KESARI/VERMICELLI KESARI

Vermicelli Kesari is very easy to make.Thought of making some sweet today and ended up with semiya Kesari.

Ingredients:

• Vermicelli………1 cup
• Sugar……3/4 to 1 cup
• Ghee.. …3 TBS
• Cashews….few
• Kismis….few
• Cardomom. .. 4 pods
• Yellow colour….. A pinch
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Method:

• In a kadai add 1 Tbs ghee and roast vermicelli and keep aside.
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• Now add 1 Tbs ghee add cashews and kismis and fry.
• In the pan add 1 1/2 to 2 cups of water to boil.(you can decrease or increase water accdg to the vermicelli I have used non roasted vermicelli).
• When the water boils add vermicelli to it
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• When it gets cooked add sugar to it and mix well.
• When it starts getting thick add cardomom powder, yellow colour powder and fried cashews and kismis.
• When it starts to leave the sides of the pan remove from fire
• If you want to have in pieces. Put it in a greased tray and cut when cool.

Remember to add vermicelli only after water boils.

Add sugar only when vermicelli is cooked.

MANGO SMOOTHY

In some parts of the world mango is called the king of fruits. Mango is low in calories but full of nutrients.It also contains small amounts of phosphorous, pantothenic acid,calcium, selenium and iron. Since it has Vit.C it aids immunity,iron absorption,growth and repair.Mango has over a dozen different types of polyphenols including mangiferin which is especially powerful. This actsas an antioxidants inside inside your body. Mango is a good source of folate several B.Vit. as well as But.A,C,K and E.all of which help boost immunity. It is excellent for digestive health.It has lutein, zeaxanthin and But. A which supports eye health.Ingredients:

• Mangoes peeled and chopped……1 cup
• Milk…….1 cup for blending
• Honey…2 TBS
• Milk 1 cup( optional )to add after blending to make it dilute.
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Method:

• Place mango,milk and honey in a blender.
• Blend until smooth.
• Serve it in a glass or bowl.
• Top it with your favourite toppings.
• Bananas,oranges too go with mangoes.
• Can add mango chunksor chia seeds too.
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CARROT PAYASAM/CARROT KHEER

Another drink for this summer.This is a very healthy payasam. Carrot payasam is served on special occasions.INGREDIENTS:

• Carrot….450 gms
• Milk…….1 lit
• Sugar…..2 cups
• Cardomom powder,..5 gms
• Cashews.. 50 to 100 gms
• Ghee…..4 tbs

METHOD

• Grate carrot keep aside.
• In a pan add 3 tbs of ghee add grated carrot to it and fry till the raw smell goes.
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• Add half of the milk and cookies the carrots in it.
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• When cool put in a mixer and blend well.
• If you want to serve as a PAYASAM add sugar and cardomom toit.
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If you want to serve as a KHEER add little more of milk and allow it to boil for few minutes. Serve it chill.

PINEAPPLE KESARI

Earlier I had posted Rawa Kesari I had few pieces of pineapple so thought of trying Pineapple Kesari.This is an easy preparation only.

Ingredients

• Rawa…..1 cup
• Sugar…..1/2 to 1 cup
• Pineapple…. 1cup cut into small pieces.
• Cardomom….3 to 4 nos
• Cashews…….few
• Kismis……few
• Ghee……..2 to 3 Tbs
• Color few drops
• Pineapple essence 1/2 tsp it is optional.

Method

1. In a kadai add ghee. Fry cashews and kismis keep aside.
2. Now add Rawa and fry till aroma comes.
3. In the mean time boil 21/2 cups of water.
4. Add water to the Rawa.
5. Add pineapple pieces.
6. Mix well till it cooks.
7. Now add Color,elaichi powder and if u need add pineapple essence.
8. Add sugar and cook till it is cooked.
9. Finally add fried cashews and kismis.

1. Frying rawa in ghee2.Add boiling waterAdd pineapple pieces and then finally sugar..

KERALA STYLE PALPAYASAM /RICE PAYASAM/RICE KHEER

Four years have passed since I have started blogging. So I thought of sharing a sweet recipe this time.Among many payasam recipes this time I thought of sharing Kerala style pal payasam. Both my daughter and son likes this very much.I have used chemba pachari which gives u this Color. This is very tasty.No Kerala Feast or Ona Sadya is complete without this palpayasam.

Ingredients:

• Kerala raw rice or chemba pachari……1/2 cup
• Milk…………1 litre
• Sugar……….3/4 cup
• Water………3/4 cup
• Ghee…….2tbs

Method:

1. Take 1/2 cup raw rice rinse it well and keep it aside.
2. Take a pressure cooker add 2 cups of milk and 1/2 to 1 cup water and sugar. Cook for a whistle.
3. When the pressure releases open it and add 2 cups of milk . Add 2 tsp ghee.It will get thicker.

Another method can add milk maid to make it more creamier.

In Kerala when they serve palpayasam for feast they serve with Boli.

Chemba pachari.

Another point is for this payasam they don’t add any fried cashews but can if you like can add.

When cooking in the pressure cooker see the quantity is only half of it.

We can use rose Matta rice too.

When the milk cooks for longer time in slow heat the Color changes.

SEMIYA JAVARASI PAYASAM/ SAGO VERMICELLI PAYASAM

There are many varieties of payasam.Today thought of sharing one which is made using milk.My son likes all varieties of PAYASAM especially when it is made with milk.Its an easy preparation and also very tasty one.

Ingredients:

• Sago………1/4 cup
• Semiya….1/2 cup
• Milk…….2or3 cups
• Cardomom…3 or 4
• Sugar…….1/2 to 3/4 cup
• Cashew… chopped 1tsp
• Ghee…..2 to 3 TBS

Method:

1. Soak sago for half an hour.
2. Put ghee in a heavy bottom pan.
3. Fry cashews in ghee and keep aside
4. Roast vermicelli fry it and keep it aside.
5. Now add sago and fry it.
6. Add water and cook .
7. When it is half cooked add semiya to it.
8. Then add milk and cook.
9. Add sugar.
10. Finally add fried cashew nuts.

Suggestion:

1. Can change the proportion of sago vermicelli.

2. This thickens after cooking so keep little milk aside and add before serving.

3. Sugar can be added according to one’s taste.

4. Can add fried raisins too.

FRUIT SALAD WITH CUTARD SAUCE

Most fruits are naturally low in fat, sodium and calories. None have cholestrol. Fruits are sources of many essential nutrients that are under consumed including potassium,dietary fiber,Vit.C and folate.Diets rich in potassium may help to maintain health.

BANANAS:

These are often noted as great sources of potassium. A banana has around 15% of your Vit C requirements.

APPLES:

As the old saying goes “An apple a day keeps the doctor away” one apple contains about 20%of our daily fibre requirement and around 8%of our recommended VitC requirement.

POMEGRANATE:

This is loaded with important nutrient s. It contains hundreds of edible seeds called arils. They are rich in fiber,vitamins,minerals and bioactive plant compunds also contain some sugar. It contains punicalagins and punicic acid unique substances that are responsible for most of the health benefits.

GRAPES:

Packed with nutrients especially Vit.C and K. High antioxidants contents may prevent chronic diseases. Reveratol is a key nutrient in grapes that may offer health benefits.

To beat the heat of summer thought of sharing this desert for you.I prepared the custard sauce separately and added to the cut fruits.We can add fruits to our diet to boost our nutrition intake..

Ingredients

• Fruits……4 cups
• Custard powder….21/2 tbs
• Sugar…..6
• Vanilla essence…..1/4 tsp
• Milk………21/2 cup.

METHOD.

1. To 1/4 cup milk add custard powder and make it as a paste.
2. Boil milk in a heavy bottom vessel.
3. Add sugar then vanilla essence and now add custard powder paste to it and the mixture will get thickened. Stir it continuously so that it prevents lumps from forming.
4. When cooled it will get more thickened.
5. Add fruits and chill it.You can also chill the custard first and then serve with cut fruits
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SHARJA MILK SHAKE

I came to know about Sharja after I settled in Trivandrum. This became popular from early nineties. Banana milk shake available in Kerala bakeries and juice shops.Its very filling. Also kids will like this very much.Best for summer.

Ingredients

• Milk frozen ……..1 milk packet(500 ml)
• Bananas ……..5 Now(small ones)
• Boost/Horlicks/Bournvita_2tbs
• Instant coffee powder_1/2 to 1 tsp
• Salted peanuts…….2 to 3 tbs
• Sugar……..2 to 3 tsp

METHOD

1. Mash frozen milk
2. To one half of the milk add peeled and cut bananas and peanuts and blend a little
3. Then add sugar,boost and pulse well.
4. Pour in a glass serve with crushed nuts.

Optional

• Can a scoop of ice cream while serving.

Can add chocolate powder with chocolate chips for chocolate sharja.

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