Microwave Mango Halwa / Mango Bar

I could still recollect those days where i love the Naturo Mango bar and eat them so crazy like anything back in India. When i tried this Mango halwa long time back, the texture and taste was almost close to the Mango bar. when ever i have a can of mango pulp, i toss them in the microwave and make these bars/halwa :)

If you are like mango, then try this out!

Ingredients:

Canned Mango pulp - 1 Tin
Sugar - 1/4 cup heaped
Ghee - 1 Table spoon

Method:

In a microwave safe bowl combine Mango pulp and sugar.

Microwave for 5 min covered.
Take out stir and cook for another 12 minutes uncovered (Take out and stir them every 4 minutes )
After the 12 minutes add the ghee.

Microwave another 10 minutes ( Make sure to stir every 2 minutes ).
Towards the end they would slightly change the color from yellow to a slight dark orange color and they would
have thickened a bit.

Meanwhile grease a tray lined with parchment paper with ghee/ clarified butter.
Pour them in the greased tray. Smooth the top surface.

Let it cool for a while.
cut in to desired shape and hurray its ready with no mess!

PS: Amount of sugar and ghee is purely to taste.

Mango Milkshake

Mango milkshake is one of the item which we order first when we go to the Indian restaurant . Ofcourse My lil ones favorite too...making with fresh mangoes would taste good, but I had a can of mango pulp. So I made with it.

Ingredients:
canned mango pulp - 1 cup
Milk - 1 cup ( I used 2% )
Sugar - 1 Table sp or to taste
Ice cubes - few

Method:

Blend alltogether in a blender until they are combined well.
Serve immediately and njoy!


Isn't it simple...give a try and I am sure you would like it.

Shrimp Bajji

As i told in the last post, i made shrimp Bajji, yes you read it right, its shrimp bajji!  It did sound new to me when i heard it. My lil one loved it  to the core! . I used cooked and peeled salad shrimp for this recipe.

Ingrdients:
same as the Valakkai bajji, just replace raw banana with shrimp.

Method:

Follw the same way as Valakkai bajji and njoy with a cup of coffee or tea.

Valakkai Bajji

I made Valakkai Bajji and Shrimp Bajji just this evening and posting it righaway with no delays. I had no plans to do it for the evening, when my husband came back from work , he asked for something to munch on. when i asked if you are okie with Bajii i can make it. With out even thinking for a second he said yes...
This recipe is again from one of my close friend Priya. She made some time back, trust me without any baking soda it turned fluffy and crunchy! Now to the recipe...

Ingredients:

Gram flour / Kadalai maavu - 3/4 cup
Rice flour - 1/4 cup
Wheat flour - 1/4 cup
Red chilly powder - 1.5 tsp
Sombu powder/ fennel seeds powder - 1/2 tsp
salt - 1 tsp or to taste
Garlic - 5 flakes
water - 1 and 1/4 cup
raw banana/ valakkai - 2

Method:

Mix all the dry ingredients well ( Gram flour, rice flour, wheat flour. red chilly powder, sombu powder and salt).
finely grate the garlic  and it to the mixture.
slowly add the water and mix with the wisk to avoid lumps.

The batter has to be little thick.
peel the skin of the raw banana and slice them thin and soak them in water.
Heat oil in a pan, when it is hot. Dip the raw banana in to the water and make sure the batter is coated on all sides. Immediately drop them in the oil and fry until they turn golden brown on all sides.

Drain the excess oil with Kitchen towel.

Serve hot with Ketchup or chutney!

I'm sure you would say 'wow, yummy', after the first bite :)

Curry leaf podi / karivepillai podi

This is my mother-in-laws recipe. Everyone in our family likes this podi a lot. They go good with Idli or dosa.This is my first attempt to make podi at home and hurray ! They turned out good.

Ingredients:

Gingely oil -   1.5 table spoon

Urid dhal - 3/4 cup 

Thoor dhal - 1/2 cup heaped

Red chilly - 40 ( Mine are not spicy )

Hing -1/2tsp

Salt - 1 table spoon

Curry leaves - 4 packs from indian grocery

Method:

Heat oil in a pan, when hot add the Thoor dhal, fry them until they slightly change the color.

Now add Urid dhal , fry until it turns the color slightly.

Add red chilly and fry for few minutes.

Add cury leaves and fry till the curry leaves become crispy.

At last add the hing and salt and give a stir.

Let it cool, grind them to a fine powder and store in air tight box.

Enjoy with steaming hot idly's or dosas !

Note: through out the process, keep the flame in low and make sure to stir continuously to avoid getting burnt.