Mango & Fig Milkshake

I started off with Mango milkshake and I remembered I had some tasty, juicy figs that I bought from a market. So that's how I came up with Mango-Fig Milkshake. It tastes awesome.

Ingredients:
Mango - 1 chopped
Dried Figs - 3
Sugar - 2 spoons (optional)
Cold Milk - 1 and a half cups
Cardamom - a pinch

Method:
Blend all the ingredients together to a smooth and creamy mixture and enjoy!

Deepavali Sweets - Mohan Ladoo - Semolina and Sugar Balls.

MOHAN LADOO



I do not know how, why or who baptised our traditional sweet dishes with such beautiful names. But the names surely are enchanting and just adorable. One such sweet is Mohan Ladoo meaning Enchanting Ladoo! The taste justifies its name!





INGREDIENTS



Fine semolina (rava) - 1 glass (200 ml)

Sugar - 1 glass

Salt - 1 pinch

Cardamom powder - 1 pinch

Cashew nuts - a few

Ghee - 3 tbsps

Oil - for frying









METHOD



1. Add salt and knead semolina into a soft but stiff dough using the required amonunt of water.

2. Cover with a damp cloth and leave it aside for ten minutes.

3. Pinch and knead the dough again and roll out into thin ' poories' using rice flour for dusting.

4. Heat oil in a kadai and drop in a ' poorie' after marking it with a fork.

5. Press down the ' poorie' so that it does not puff up.

6. Turn the ' poorie' now and then so that both the sides are fried well.

7. Remove the crisp reddish brown ' poorie' with a perforated ladle and drain on a kitchen towel.

8. Fry all the 'poories' and allow them to cool down .

9. Powder the sugar and cardamom smoothly in a mixer.

10. Break the crunchy ' poories' and add the bits to the powdered sugar and give one swish in the mixer. The 'poorie' powder should be coarse and it should blend with the finely powdered sugar.

11. Empty the ' poorie' and sugar blend into a bowl.

12. Heat the ghee and fry the cashew nuts to a golden brown colour.

13. Pour the hot ghee and the fried cshew nuts all over the mixture.

14. Mix with a spatula so that the hot ghee melts away the sugar.

15. Take a handful of the mixture and shape into a golf ball size 'ladoo'. A sprinkle of hot milk will fecilitate the easy formation of Mohan Ladoos.





The crumbly "Enchanting" ladoos are sure to enchant anyone who savours it.

Sabudhana Khichdi/Sago Seeds Khichdi

Navrathri Went on very well. We bought a new steps this time for theGolu, got some dolls from india. Had Lot of friends coming home every day for the Vetrilai Paaku/Haldi Kumkum/Pooja. It was Wonderful. Kuttu had a great time with all his friends coming home in the evening and he visiting their place. After Vijayadasami, it took me 2-3 days to pack all the dolls and to unlock the stairs to Flat packs. phew!!!! Real Hard work!!!

Whenever i have some extra work to do, i try to keep our dinner a bit simple. Last week, one of my Friends brought me some Sabudana Khichdi, tasted so good, i asked her for the recipe. I just tweaked the recipe a bit(or more) and made it for the dinner. Made some raita from DK's Blog as a Combo. Will post the raita recipe's soon!!!!!

Ingredients
2 cups Sago Seeds
2 green chillies
1 Large Onion, Chopped
1 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp ginger garlic paste
hing, turmeric a pinch

1 tsp mustard seeds
2 tsp Gram/Chana Dal
Salt to taste
2-3 tsp of oil
A fistful of Curry leaves
Fresh Coriander for Garnishing

Method

Wash the sago seeds and drain the excess water, completely. Sprinkle Little water and Keep it covered. Keep Sprinkling water every hour. Soaking Sago fully in water, makes it mushy, so just sprinkle water. Let it sit like this for 5-6 hrs. So, if you are planning to make the Khicdhi @ 8:00PM, start the process by 2:30-3 PM.

Heat oil in a Kadai, Splutter Mustard Seeds, add green chillies, curry leaves, Chana dal, hing and turmeric. Once the Dal turns goldern brown, add onions, ginger garlic paste and saute till  translucent. Add the sago seeds and rest of the masala's, Mix well. Add Salt and Cover and cook for 10 minutes in a simmer flame, for the rawness of masala's to escape. Take it off the flame. Garnish with Coriander and Serve hot with any Raita.