A mum turned into blogger having a passion to cook. I think cooking helps me with its stress buster technique.
I cook with minimal and easily available ingredients as per season.
I tried to experiment with food also, especially for my little tiny tot.
I would love to share my recipes hence started writing blog etc. Do let me know if you likes and follow them and of course cook it for your dearones.
Pineapple-Grapes Raita
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Hello, I am sharing a sweet creamy recipe of Pineapple-Grapes Raita
It is basically pineapple and grapes mix with chilled curd and masala.
It is creamy and sweet accompaniment to enjoy with your food.
Even kids can enjoy with no fuzz.
Ingredients -
1. Pineapple - Half Cup (Finely chopped)
2. Grapes - 1/4th Cup (Finely chopped)
3. Thick curd - 1.5 cup (fridge curd for 1 hour before use)
4. Sugar powder - 3 Tbsp
5. Chaat Masala - 1/4 Tsp
6. Black Salt 1/4th Tsp
6. Salt 1/4th Tsp
7. Grapes - 2 Pieces
8. Pineapple - 2 thin slices
9. Mint sprig - 1 Piece
Recipe -
Add 1 cup thick curd post bridging it for 1 hour
Whisk the curd for 3-4 mins for a smooth texture
Add 3 Tbsp powder sugar and whisk till it combines well in curd
Add 1/4th Tsp chaat masala
Add 1/4th Tsp black salt
Whisk well to mix all the masala
Add 1 cup finely chopped pineapple
Add half cup finely chopped green grapes
Mix well
Transfer in serving bowl
Garnish with pineapple slices, grapes pieces and mint sprig
Sweet creamy pineapple grapes raita is ready
You can freeze it for some time and serve chilled. Do not leave for more time as fruits will release water.
Enjoy with my recipe along with your loved ones till i am back with another recipe..
Till then bye bye yummy mummies!!
Angoori rasmalai is an Indian dessert consumed mainly in India , as well as in Pakistan and Bangladesh . Angoori derives its name from Angoor which is Hindi for grape, signifying the shape and form, and also alluding to its sweetness. The name ras malai comes from two words in Hindi: ras , meaning "juice", and malai , meaning "cream". The dessert is made from cottage cheese which is then soaked in chashni , a sugary syrup , and rolled in fine sugar to form grape-sized balls. Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of chhana soaked in malai ( clotted cream ) flavoured with cardamom . It is cooked in sugar syrup and milk with saffron , pistachios and kheer as stuffing. [3] Homemade ras malai is usually made from powdered milk, all-purpose flour, baking powder and oil, which are kneaded to form a dough, moulded into balls, and dropped into simmering milk cream. Ras malai or rossomala
I had got mustard leaves from my local vendor but he gave in large quantity that i was unable to use just in Sarson da saag, so i thought of trying it with daal same like palak wali daal. I tried it and it came out very nice, crunch in the taste and the rawness of mustard added a new taste or call Tadka to the flavour. My guest also liked it too much and they said they will try to cook it at home if mustard leaves are available. Let's move to the recipe now. Ingredients: 1. Sarson ka saag - 1 cup (Cleaned, washed and chopped) 2. Panchratan daal - 1 Cup (Toor, moong, masoor, chana daal and urad in small quantity) 3. Onion - 1 piece (chopped) 4. Green chilli - 1 Piece (Chopped) 5. Garlic chopped - 1 Spoon 6. Garlic chopped - 1 Spoon 7. Tomato - 1/2 piece (chopped) - optional 8. Whole cumin seeds - 1 TBS 9. Bay leaves - 2 piece 10. Whole red chilli - 2 piece 11. Turmeric powder - 1 TBS 12. Red chilli powder - 1/2 TBS 13. Jeer powder - 1 TBS 14. Pepper powde
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