Mango Mousse

Mango Mousse is a special dessert made using mango puree and whipped cream. While serving mango mousse, you can top it up with your favorite dry fruits.

Ingredients

1. Mangoes - 3 peeled & cubed
2. Fresh cream - 1/2 cup
3. Sugar powder - 2 tbsp
4. Cardamom powder - 1/8 tsp
5. Mango cubes - few, for the topping

Preparation

1. Take a blending jar, add 3 peeled & cubed mangoes.
2. Blend the mango cubes into a nice & smooth puree.
3. Transfer the puree into a bowl.
4. Take another bowl, add 1/2 cup of fresh cream. Keep little fresh cream for garnishing.
5. Beat the fresh cream, and beat it using an electric whisker or hand whisker.
6. If you are using an electric whisker, beat it with the lowest speed possible.
7. Beat the cream until it becomes a smooth texture and fluffy cream.
8. Add 2 tbsp of sugar powder and beat it again until there are no sugar lumps.
9. Add mango puree little by little and give a nice mix using a spatula.
10. Pour the mango mousse into serving glass and refrigerate for an hour.
11. After refrigeration, top it up with mango cubes, few pomegranate seeds, and beaten fresh cream.
12. That's it. Mango Mousse is ready to be served. 

Mango Mousse is a creamy and delicious dessert that you can serve to your guests during summer.

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Soya Chunks Pepper Dry

Soya Chunks Pepper Dry is a healthy and delicious recipe as they are rich in protein, Vitamin B, and Omega - 3 fatty acids. 

When these soya chunks are boiled and chewed they are felt like chewing a meat piece. Because of this reason, it is a great alternative to non-vegetarian. 

Many recipes can be made using soya chunks but all most all of these recipes require soya chunks to boiled first to soften it.

Ingredients

1. Soya chunks - 1 cup
2. All-purpose flour - 3 tbsp
3. Corn Flour - 3 tbsp
4. Red chili powder - 1/2 tsp
5. Water as needed
6. Salt as per taste
7. Cooking oil - for deep frying
8. Garlic pods - 10, finely chopped
9. Green chilies - 2, finely chopped
10. Curry leaves - few
11. Onion - 1, finely chopped
12. Capsicum - 1, cut into cubes
13. Chili powder - 1/2 tsp
14. Garam masala powder - 1/4 tsp
15. Salt as per taste
16. Soya sauce - 2 tsp
17. Pepper powder - 1 tsp
18. Spring onions - few, chopped

Preparation

1. Take a bowl, add a cup of soya chunks & some water.
2. Wash the soya chunks and transfer them into another bowl.
3. Keep the washed soya chunks aside.
4. Take a pot, add some water, and boil it for some time.
5. Add washed soya chunks into the boiling water and 1 tsp of salt.
6. Give them a mix and boil for about 5 minutes.
7. After 5 minutes, transfer the boiled soya chunks into a bowl.
8. Add some water into the soya chunks bowl and wash them again.
9. Remove and squeeze the excess water from soya chunks.
10. Transfer them into another bowl.
11. Let us deep fry the soya chunks with batter.
12. Add 3 tbsp of cornflour, 3 tbsp of maida, 1/2 tsp of red chili powder & salt as per taste into the bowl that contains boiled soya chunks.
13. Mix them well and add water little by little.
14. Mix them well until they are well coated with the flour.
15. Now the soya chunks are ready to be deep-fried.
16. Take a frying pan, add cooking oil for deep frying.
17. Let the oil heat for some time.
18. Drop the coated soya chunks into the hot oil and fry them until they get golden in color.
19. When they are fried enough, transfer them into a plate.
20. Let us temper them with some masala and veggies.
21. Take another pan, add 2 tbsp of cooking oil and let the cooking oil heat on a low flame for a few seconds.
22. Add 10 finely chopped garlic, 2 finely chopped green chilies, few curry leaves and mix it well.
23. Add finely chopped onions & sauté them for a minute on a medium flame.
24. Add capsicum that has been cut into cubes & sauté it for a minute.
25. Add 1/2 tsp of red chili powder, 1/4 tsp of garam masala powder, salt as per taste and mix it well.
26. Add 2 tsp of soya sauce & give it a mix.
27. Add fried soya chunks and mix them well.
28. Add 1 tsp of black pepper powder and mix them well.
29. Lastly, add few chopped spring onions & give them a good toss.
30. That's it! Soya Chunks Pepper Dry is ready to be served.

A perfect side dish for roti or any Indian bread.

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Mango rice

Mango rice is a special rice recipe typically prepared in south Indian homes that are prepared just like lemon rice but flavored with raw and sour mango. Lemon is added in the lemon rice but in Mango rice, lemon is not added. Instead, the sour and tangy taste of Lemon is replaced by Mango.

It is as simple as mixing cooked rice with tempered mango mixture. In Mango Rice recipe, the mango should not ripe and doesn't have a sweet taste to it.

Ingredients

1. Cooked rice - 1 bowl
2. Raw mango - 1, peeled & grated
3. Cooking oil - 2 tbsp
4. Mustard seeds - 1/2 tsp
5. Cumin seeds - 1/2 tsp
6. Groundnuts - 1/4 cup
7. Chana dal - 1 tbsp
8. Green chilies - 5 to 6, sliced
9. Curry leaves - few
10. Onion - 2, sliced
11. Coconut - 2 tbsp, grated
12. Coriander leaves - few, chopped

Preparation

1. Take a pan, add 2 tbsp of cooking oil.
2. Let the oil heat for some time on low flame.
3. Add 1/2 tsp of mustard seeds and allow them to splutter.
4. Add 1/2 tsp of cumin seeds and 1/4 cup of groundnuts.
5. Sauté them for few seconds.
6. Add 1 tbsp of chana dal & fry them for a minute.
7. Add 5 to 6 sliced green chilies, few curry leaves and mix them well.
8. Add 2 sliced onions and mix them well.
9. Add 1/2 tsp of turmeric powder & salt as per taste.
10. Give it a mix & sauté them for 2 minutes.
11. Add a mango which has been peeled & grated.
12. Mix it well.
13. Add 2 tbsp of grated coconut and few chopped coriander leaves.
14. Give them a mix.
15. Add a bowl of cooked rice and give them a nice mix.
16. That's it! The mango rice is ready to be served.

This recipe is ideal for breakfast or lunch and can be served with any chutney of your choice.

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Coconut Ladoo (using Condensed Milk & Desiccated Coconut Powder)

Coconut ladoo is a delicious Indian dessert made using desiccated coconut powder with either condensed milk or milk plus sugar. This is a super easy recipe that can be made within 15 minutes using 2 basic ingredients. 

You can top it up with dry fruits. I've also made a video about how to make desiccated coconut powder - https://youtu.be/yPmY6xsbdn0 at home. Coconut ladoo can be made in different ways. You can make them using fresh or dry coconut powder. 

You can also use Khoya and mix it with sugar instead of condensed milk. You can use any additional flavor if you prefer. But I use cardamom powder to flavor this.

Ingredients

1. Desiccated Coconut Powder - 2 cups
2. Condensed Milk - 3/4
3. Ghee - 1 tbsp
4. Cardamom powder - 1/8 tsp

Preparation

1. Take a pan, add a tbsp of ghee.
2. Let the ghee melt and add 2 cups of desiccated coconut powder.
3. Sauté them for 2 minutes on a low flame.
4. Add 3/4 cup of condensed milk and mix it well.
5. Sauté for 1 to 2 minutes on a low flame.
6. Lastly, add 1/8 tsp of cardamom powder and mix it well.
7. Transfer the mixture into a plate.
8. When the mixture is still hot, take a small portion of the mixture and make a lemon-sized ladoo.
9. Take some desiccated coconut powder into a plate and roll them.
10. Take a plate with coconut powder and roll the ball.
11. Roll the ball in a plate coconut powder.
12. That's it! Coconut Ladoo is ready to be served.

This recipe is typically prepared during festivals and celebrations. 

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Desiccated Coconut Powder

Desiccated coconut powder is coconut powder made grinding fresh coconut. It is typically unsweetened, but the term desiccates sometimes also used to refer to the less dry sweetened flake coconut as well.

Most people buy desiccated coconut powder at the store, but you can make it from scratch at home. Using desiccated coconut powder, you can make various recipes such as Coconut ladoos and other recipes.

Ingredients

1. Coconut - 1 medium

Preparation

1. Take a coconut, break it into two pieces.
2. Using a knife, remove the coconut kernel from its shell.
3. Remove the brown skin of coconut using a peeler.
4. Wash the coconut using water and dry it using a cloth.
5. Slice the coconut thinly.
6. Transfer them into a blending jar and dry grind it.
7. Transfer into a pan and fry them on a low flame.
8. Don't let the color change and fry until it becomes dry.
9. Turn off the flame and allow it to cool down.
10. That's it! Desiccated Coconut Powder is ready.

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Kodbale | ಕೋಡುಬಳೆ

Kodbale is a popular spicy and crunchy snack from Karnataka and southern Indian states and it would be available in every grocery store and tea stall. Kodbale is a type of murukku in a ring shape and prepared during festivals and liked by all age groups. Kodbale is also as popular as chakli and other types of murukku.

You can also prepare a whole-wheat version instead of using all-purpose flour. Adding a few more teaspoons of rice flour and using steamed all-purpose flour would make the kodbale crispy. There are many other versions of Kodbale but the one which I'm preparing is a popular homemade version of Kodbale.

Ingredients

1. Rice flour - 1 cup
2. All-Purpose Flour - 1/4 cup
3. Chiroti rava - 1/4 cup
4. Curry leaves - few, finely chopped
5. Red chili powder - 1 tbsp
6. Ghee - 1 tbsp
7. Cumin - 1 tsp
8. Sesame seeds - 1 tsp
9. Hing - a pinch
10. Cooking oil - for deep fry
11. Curry leaves - few
12. Salt as per taste

Preparation

1. Take a bowl.
2. Add a cup of rice flour, 1/4 cup of maida, 1/4 cup of chiroti rava, finely chopped few curry leaves, a tsp of sesame seeds, a tbsp of red chili powder, a tsp of cumin, a pinch of hing and salt as per taste.
3. Mix these ingredients together.
4. Take a tadka (tempering) pan and add 1 tbsp of ghee.
5. When the ghee melts, transfer it into a bowl which has flour mixture.
6. Mix it with the help of a spoon until it is hot and then mix it well with your hands.
7. Ensure no lumps exist.
8. Add water little by little and make a thick dough.
9. Take a small portion of the dough and make small dough balls.
10. Take a dough ball, roll it, and make kodbale shape dough by folding it into a ring shape.
11. Do the same with the other dough balls and keep them aside
12. Fry the kodbales.
13. Take a frying pan to add cooking oil for deep frying.
14. Let the cooking oil heat for some time.
15. When the cooking oil is hot enough, drop the kodbales carefully into the hot oil and fry them on a low flame until they become crispy and golden brown in color.
16. When they become crispy and golden brown in color, transfer them into serving plate.
17. Fry a few curry leaves in hot oil for 2 to 3 seconds and use them to garnish kodbales.
18. That's it! The crunchy and spicy kodbales are ready to eat.

Kodbale is typically eaten as an evening snack with a cup of tea/coffee.

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