Mango Milk Shake Recipe

Milk – ½ lit.
Mangoes 2 or mango pulp – 1 glass
Sugar – 5 tablespoon


Wash the mangoes thoroughly in water. Remove the skin of mangoes and get the mango pulp – by grinding the mango pieces in a mixie. Add chill milk and sugar in the mixie and run the mixie for two minutes. Mango and milk blend well now pour the Mango milk shake in a bowl and put it in a Fridge for two hours. Now serve Mango Milk Shake to your family and friends.

Mangoes are very good for health. Vitamin A is present in Mangoes is very good for eyes. It is a very good source of energy to growing children. Everybody loves to eat mangoes in any form.

Recipe Masala Dosai

3 ½ cups rice
1 cup black gram dal
Oil
Salt to taste

For masala

½ kg potatoes
5 onions
8 green chilies
1 sprig curry leaves

Soak rice and dal separately in water for 4 hours and grind them separately to a fine paste. Add salt and mix the two batters well. Leave the batter over night. Heat the tava. Pour a ladle full of batter on the tava and spread it thinly. Pour a spoonful of oil or ghee around it. When cooked turn over the other side. Your Dosa is ready. Now we will see the preparation of masala. heat oil in a copper bottom vessel or tava add mustard seeds, black gram dal and green chilies. When brown add chopped onions and curry leaves. Fry till onion are golden. Add boiled smashed potatoes, salt and a little water. Mix well and cook on a low flame for a few minutes. Put a spoonful of masala on each dosai and fold it. Serve hot with Chutney or Sambar.

Recipe Rawa Upma

6 cups water
2 tbsp ghee
3 cups rawa
Salt to taste

Roast rawa on a low flame till light pink in color and set aside. Heat oil. Add 1 ½ mustard seeds, 1 ½ tsp black gram dal, 1 ½ tbs Bengal gram dal, 3 red chillies. When they are brown, add cashewnuts, 6 green chillies, ginger, curry leaves. Fry for a couple of minutes and add 6 cups of boiling water and salt. Add rawa and belend so that no lumps form. Add ghee and mix well. Serve hot with chutney or sambar.

Preparation of Omappodi

3 cups besan
1 tbsp rice flour
1 tsp ajwain (cleaned and soaked in water for a few minutes)
A lemon sized ball of butter (unsalted)
Oil for frying
Salt to taste
Grind ajwain to very find paste. Mix along with besan, rice flour, butter, salt and enough water to form soft dough. Heat oil in a pan. Take a small quantity of the dough and press through an Omappodi (sev) mould directly into the oil. Cook on a moderate flame till done. Cool and store in air tight container.

Recipe Vella Dosai

Whole wheat flour - 1 cup
jaggery (powdered) 3/4 cup
ghee - 2 tbsp
cardamom powdered 6 pods
Oil

Mix whole wheat flour and jaggery with enough water to forma batter of puring consistency. Add ghee and cardamom powder and mix well. Heat a griddle (tawa) and spread a ladleful of batter evenly. Pour oil around it. When cooked, turn over and cook again. Serve hot with pure ghee.

Recipe Vegetable Bonda

mustard seeds 1 1/2 tsp
black gram dal 1 tsp
Bengal gram dal 1 tbsp
red chillies (broken) 3
asafoetida powder 1/2 tsp
ghee 4 tsp
Oil for deep frying

Outer cover
besan 6 cups
red chilli powder 1 tsp
asafoetida powder 1/2 ts
salt to taste

filling
Potatoes (boiled, peeled and smashed) 1/2 kg
green chillies (cleaned and chopped finely) 15
beans (chopped finely) 100 gms.
carrots (scrapped & chopped finely) 3
green peas (shelled) 200grms
curry leaves (cleaned & chopped finely) 2 sprigs
cashew nuts (broken) 10
turmeric powder 1 tsp
Salt to taste

Mix besan, asafoetida powder, red chilli powder and salt with enough water to make thin batter and set aside. Heat ghee and add mustard seeds, black gram dal, Bengal gram dal, red chillites and asafoetida powder. When brown add cashewnuts and washed beans carrots, green peas, green chillites turmeric powder and curry leaves. When cooked add salt and mashed potatoes. All the mixture to cool and form medium sized balls. Healt oil in a pan. Dip each bass in batter and deep fry till golden brown. Drain and serve hot with chutney or sauce.

Preparation of Seedai

Rice soaked in water for 6 hours - 2 cups
drained and powdered into a fine flour

urad dal - 1 tbsp.
coconut scrapings - 2 tbsp.
white til - 1 tbsp.
Oil for deep frying
A pinch of asafoetida
Salt to taste

Roast the flour till light pink in color. Roast the urad dal and make into a fine powder. Mix the rice flour, dal powder, salt, coconut scrapings, asafoetida and 2 tbsp. hot oil. Add water and make into a thick dough. Keep aside for 30 minutes. Spread a cloth and roll the dough into tiny balls. Deep fry them in hot oil. Store in an airtight tin.