Mango Pudding

 

               If you are a mango lover like me, then do try this extremely easy recipe of Mango Pudding. You will simply love it. I added jaggery instead of sugar / condensed milk to give a healthy twist. They are a perfect summer dessert. Serve them chilled with all the toppings. 

              This is a super easy and a yummy fuss-free dessert, where very few ingredients goes into dishing out this amazing pudding. I flavored it with cardamom powder and saffron. So check out my version of this yummy Pudding prepared with mango, jaggery and corn flour. It tastes simply awesome and mouth watering. Do check out the step by step pictorial recipe to prepare this healthy summer treat.

          

            This amazing and healthy concoction can be relished as an after meal dessert or anytime you wish to enjoy this comforting dessert. 

             It is a perfect party recipe and can also be served during festive or any special occasions. 

             I simply love to dig into this light and melt-in-the-mouth chilled summer treat. . Make full use of the mango season and prepare in large batches to be devoured as and when you feel like. 

• 1 mango, roughly chopped
• 1/4 cup jaggery powder
• 1/4 cup cornflour
• 1/2 cup water
• pinch of saffron soaked in 1 tbsp. water
• 1/4 tsp. cardamom powder
• 2-3 tbsp. ghee
• 1 tsp. chopped pistachios
• few mango cubes, chopped pistachios & dry rose petals to garnish

          Blend the mango, jaggery, corn flour and water into a smooth batter like consistency. Transfer the contents to a pan. 

          Add the saffron water, cardamom powder and the chopped pistachios. Simmer on a low flame by stirring continuously. 

          Add a tsp. of ghee at intervals and cook till the pudding leaves the sides of the pan. 

          Transfer to silicone molds and set aside to cool down. Then refrigerate for an hour. 

          Garnish with mango cubes, pistachios and dry rose petals. Enjoy this amazing chilled pudding as an after-meal dessert or as and when desired. 

Blend the mango, jaggery, corn flour & water into a smooth puree. Transfer the contents to a pan. 

Add the saffron water, cardamom powder & chopped pistachios. Simmer on a low flame by stirring continuously. 

                          Add a tsp. of ghee at intervals.

                       Cook till the pudding leaves the sides of the pan. 

Transfer to silicone moulds & set aside to cool down. Then refrigerate for an hour. 

                    Garnish with mango cubes, pistachios and dry rose petals. 

Enjoy this amazing chilled pudding as an after-meal dessert or as & when desired. 

Muskmelon Pudding

 

          This is a super easy and a yummy fuss-free dessert, where very few ingredients goes into dishing out this amazing pudding. I flavored it with cardamom powder and saffron. It makes for a perfect summer treat. Be sure to have them chilled and serve along with chopped muskmelon and chopped nuts. So check out my version of this yummy Pudding prepared with muskmelon, condensed milk and corn flour. It tastes simply awesome and mouth watering. 

          

            This amazing and healthy concoction can be relished as an after meal dessert or anytime you wish to enjoy this comforting dessert. 

             It is a perfect party recipe and can also be served during festive or any special occasions. 

             I simply love to dig into this light and melt-in-the-mouth chilled summer treat. Make in large batches to be devoured as and when you feel like. 

• 1 cup chopped muskmelon
• 1/4 cup condensed milk
• 1/4 cup corn flour
• pinch of saffron soaked in 1 tbsp. water
• 1/4 tsp. cardamom powder
• 1/2 cup water
• 2-3 tbsp. ghee
• 1 tbsp. chopped nuts
• few chopped muskmelon & chopped nuts to garnish

          Blend the chopped muskmelon, condensed milk, corn flour and water into a smooth batter like consistency. 

          Transfer the contents to a pan. Add the saffron water, cardamom powder and the chopped nuts. Simmer on a low flame by stirring continuously. 

          Add a tsp. of ghee at intervals and cook till the pudding leaves the sides of the pan. 

          Transfer to a greased plate / bowl and set aside to cool down. Then refrigerate for an hour. 

          Then cut into slices and garnish with chopped muskmelon and nuts. 

          Enjoy this amazing chilled pudding as an after-meal dessert or as and when desired. 

Strawberry Rasam

          Rasam is an integral part of a South Indian Platter. It can be enjoyed as a soup or with rice. Both ways it just tastes awesome. Rasam is my personal favorite and I like experimenting. So today let me share a fruit based rasam made out of strawberries. It turned out surprisingly real yummy and lip smacking. 

          As the strawberries that I used were sour, the rasam came out real tangy just the way I like it. You may add some sugar / jaggery if preferred. So do give it a try and surprise your loved ones with this new fusion recipe. 

• 8-10 strawberries, pureed
• 2 cups water
• 1-2 tbsp. oil / ghee
• 1/2 tsp. mustard seeds 
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 tsp. salt or to taste
• 1 tbsp. rasam powder
• 1/2 tsp. red chili powder

          Heat oil / ghee in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and curry leaves. Sauté for a few seconds. 

          Add the strawberry puree, water, salt, chili powder and rasam powder. Mix everything well and bring it to a boil.

          Simmer for 2-3 minutes on a low flame. Serve with hot steamed rice or as a soup / appetizer.