Mango Chia Seed Pudding | Chia Mango Pudding | Mango Chia Pudding Recipe

This is one dish that regularly makes it's appearance during summer. I love chia pudding and that too only with mangoes :D Last year when I made this and was trying to take pictures for the blog while Dhruv was sleeping. Just when I had the whole setup ready and clicked 2-3 pics, he woke up and came. And was not ready to part with the pudding. He was smirking and grinning that he sabotaged my set up and was happily having the pudding. Yes, my little one too loves this :) So this year I made it while he was away at school and clicked leisurely ;) And evening we both enjoyed having this.. It is best served chilled ! Usually it's quite sunny in Chennai. But day before yesterday when I clicked this it was quite gloomy. And yesterday it rained for about 10 minutes. This is the first rain of the year and it feels good too as there is a little relief from the scorching heat :)

Check out the other Mango recipes here if interested.. 

Makes: 1 cup

I Took: 

Preparation Time: 5 mins

I Used:

Mango	-	2 sides of 1 big banganapalli
Chia	-	3 tbsp
Milk (boiled & cooled)	-	1 ½ cup
Honey (any sweetener)	-	1 tbsp
Vanilla Essence	-	1 tsp

The Way:

1. Take the chia seeds in a bowl. Add milk to it. Use milk that is boiled and cooled

2. Now add sweetener of choice. I added honey

3. Then add vanilla essence if using and mix well

4. Cover the bowl and leave it refrigerated for minimum 2 hours. Leave it overnight if possible

5. Next for assembling the pudding, peel a ripe mango and rinse it with water. Then cut into small bite sized cubes

6. In a serving glass, now layer the pudding with alternate layers of mango slices and the bloomed chia 

7. Garnish with pomegranate or cherry or nuts or raisins of your choice

Serve chilled !

Notes:

• You can customize the pudding the way you want. You can layer it with mango puree instead of mango pieces

• You can add a layer of rice flakes or granola to make it more healthy & wholesome

• If the mangoes are sweet enough you wouldn't need any sweetener

• You can also add in seeds like hemp, melon etc and nuts like almonds & dry fruits of choice

• You can go for another fruits like strawberries or chikoo as well but personally I favour mangoes :)

Cheers,

Chitz

Gajar ka halwa | Gajar Halwa | Carrot Halwa Recipe | Easy Carrot Halwa recipe with full fat milk

Gajar ha Halwa is a traditional Indian dessert made with fresh red (Delhi) carrots, milk and sugar and of course some ghee. It is a winter delicacy as these carrots can be seen in market only during winters and especially in North India. It is a rare sight in the South. These carrots (most of them) are juicy and very yum to have as such, my little one loves to munch on them :) And the other special dish that can be made using them is this Carrot halwa or Gajar ka Halwa. I have also posted a Carrot Pudding last year using the same variety of carrots. If you are not able to find the red Delhi carrots but still would love to enjoy some halwa, go ahead and prepare with the normal carrots at hand. They too taste yum :)

This dish is a common sight in many weddings and so often you can find it in the Indian dessert section in the restaurant buffets. One of the best combos that you can go for is pair this halwa with a dollop of ice cream. I just love that combination. If you are not in a mood or like to have too much sweet, then this is an ideal way as the ice cream balances the sweetness of the halwa yet giving a rich feel :) 

There are many variations to this recipe, like using condensed milk or khoya. The richness varies with each variant. I & my family prefer it using full fat milk and hence the recipe I'm posting today is also the same. I always make this halwa using a heavy bottomed vessel but you can very well prepare it using pressure cooker or in a microwave as well. Somehow I believe the taste is a notch higher when you prepare the traditional way in a pan rather than pressure cook. 

Some tips that I follow to get my halwa great :)

1. Whenever available use red (Delhi) carrots to make this halwa. Also choose fresh carrots that are tender and juicy. Do not keep in fridge for a few days before you make it. Choosing it as fresh as possible makes a great halwa

2. Grate the carrots to medium thickness. Too thin will make your halwa mushy and too little in quantity. Preferably grate them using a hand held grater. Food processors make your life easier, but trust me, doing some things the traditional way will bring out better results :) After all, it's not everyday that we get to make the halwa, right :)

3. Some recipe calls for frying the carrot before adding milk. But that changes the colour of the halwa and I like the taste better when the carrots are not fried but just cooked in simmer in full fat milk

4. They stay good for a week in the fridge. You can serve hot or cold. If you like to serve warm, then microwave for a minute or two before serving

Serves: 3 persons

I Took: 

Preparation Time: 10 minutes

Cooking Time: 15 minutes

I Used:

Delhi Carrots	-	1 cup (heaped)
Full fat Milk	-	1 cup
Sugar	-	6 tbsp
Ghee  Cardamom Powder	- -	1 tbsp + 2-3 tbsp for frying cashews ½ tsp
Cashew Nuts	-	10-12 nos

The Way:

1. Rinse the carrots well in water. Then peel them and trim their ends

2. Grate them to medium thickness using a hand held grater (preferably) or a food processor

3. In a heavy bottomed pan (or kadai) add the grated carrots and milk and allow them to come to a boil on a medium heat. Then simmer

4. While on simmer, keep an eye, stirring in between. The carrots will cook in the milk and the milk will start to reduce and evaporate

5. When the milk has almost reduced, add the sugar, ghee and cardamom powder. 

6. Stir well and continue to cook on simmer, stirring in between 

7. In the meantime, heat ghee (around 2-3 tbsp) in a tadka pan. Fry the cashews on a low flame. Take care not to burn. Once they turn colour to golden, switch off the flame

8. Once all the milk is evaporated and the halwa becomes dry, add the fried cashews. Give a stir and switch off the flame

Serve warm or cold. Can garnish with more almonds, nuts or other dry fruits before serving !

Cheers,

Chitz

Mango Mastani | Pune's Mango Mastani | How to make Mango Mastani at home

I had been wanting to taste this mango mastani for quite a while after coming to Pune but never got a chance. This year after seeing so many posts from dear blogger friends and how they were describing it to be a Pune speciality, I so wanted to have it. So as many would recommend, I too went to a nearby outlet of 'Sujata Mastani' to have it. But was so diasppointed when what I got was a thin runny and over sweet milkshake. No ice cream and no toppings. I am sure that I was at the wrong place at the wrong time. If I had been to an outlet in the Pune city I would not have been disappointed. Also I later came to know that for toppings you need to order special mastani. 

Anyways as I had no plans to travel to the city during the summer, I decided to make my own mastani. It is so easy to put up and such a treat in the summer when mangoes are plenty. So I made it one fine Sunday afternoon, and bohoo the hubby was very delighted to have it after his afternoon nap. And it looks so pretty too that you will think twice before having them ;) It is said that Mastani, the beautiful Muslim princess who stole the Maratha Peshwa ruler Bajirao's heart is the inspiration behind the name of this drink. Mastani is said to be one of the most beautiful and elegant lady in Indian history. And hence this beautiful drink is also named so after the beautiful Princess warrior. 

And I also read here that, initially when this drink was served people used to remark 'mast' (awesome in Hindi) and hence this drink was named Mastani. If you are in Pune and would want to have this, try at Sujata Mastani or Gujjar Cold Drink. I have not personally had them here but have read rave reviews about them. Also have heard that the Custard Apple Mastani too tastes awesome. So now shall we see how to make them at home, if you are not coming by Pune anytime soon :) I know mangoes are sill available, so grab them and make some Mastani before they disappear from the market !

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Serves : 3-4 persons

I Used:

Mango	-	2 cups chopped
Sugar	-	1 tbsp
Milk	-	1 cup (boiled, cooled and chilled)
Ice cream	-	2-3 scoops
Almonds	-	1 tbsp (slivered)
Pista	-	1 tbsp (sliced)
Tutti frutti	-	1 tbsp
Glazed cherry	-	2-3 nos (cut into 2)
Mango cubes	-	few for garnish

The Way:

1. Peel and chop the mangoes roughly. Take them in a blender. Add sugar and give a quick blend. Now add milk (boiled, cooled and chilled) and blend to a smooth puree

2. Pour this thick milkshake into a tall serving glass

3. Add to it a large scoop of ice cream 

4. Top it with tutti frutti, slivered almonds, sliced pistachos, glazed cherry and some mango chunks (if needed)

5. They taste great when chilled. So I keep the mangoes and milk in fridge before making them. Or you can add some ice cubes while making the mango puree

Notes:

• I used a large banganapalli mango to make this. Alphonso would taste even better
• I used vanilla flavour ice cream. You can use any flavour like mango or pista of your choice
• Toppings are purely your choice. I use the ones I have available at that time
• You can even use canned mangoes to make this
• Serve it immediately else the ice cream would melt
• Add sugar (or skip) as per your preference
• Do not add water while pureeing the mango. The milkshake should be thick and creamy

Cheers,

Chitz

a

Carrot Custard | Carrot Custard Pudding | Carrot Custard Kheer

This recipe screams childhood memories in my head.. I was very much averse to sweets till my little one was born. There were very few sweets or sweet dishes that I liked. If I remember correctly all that I liked was my amma's gulab jamun and this carrot custard and my ammooma's (grand ma's) occasional pineapple kesari and athirasam.. That too once in a blue moon and not regularly. This carrot custard was my fav.. And actually there is a funny story to this custard.. 

Once during my exam days (I think during 7th grade) my mom made Carrot Pongal (will try to post this recipe too soon) and Carrot Custard for lunch. That day I had my exam in the afternoon. I had a hearty meal and went to the exam and passed with flying colours. In fact I was the school topper (all divisions of that grade put together) that time. Somehow it stuck in my mind that it was the good omen of this carrot custard (good faith you see ;)) and used to bug my mom to make it at least once during each exam. Now that i think about it, I feel so embarrassed and funny. But my mom used to oblige :D , she's a gem you know... So I make it once in a while now to reminisce those days and again in the good faith that I can sneak some milk into my little one's diet.. But no, he doesn't seem to enjoy this as I do.. But that doesn't stop me from making them you know.. So for all those sweet lovers out there and for those who want to try a different kinda dessert, here comes the recipe.

Preparation Time : 5 minutes

Cooking Time : 20 minutes

Recipe source : Ma's Ole Cookbook

Serves : 6-8 servings

I Used:

Boiled Carrot paste	-	100 gm (about 2 big long carrots)
Milk	-	500 ml
Sugar	-	4 tbsp
Custard powder	-	3 tbsp
Cream	-	1 tbsp

The Way:

1. Peel the skin of the carrot. Rinse it well and chop them into small pieces. Now pressure cook them for 2-3 whistles or till cooked

2. Allow them to cool. Then take the boiled carrots in a mixer jar and grind them to a smooth paste and keep aside

3. Mix the custard powder in a little milk (about a tbsp) and make a smooth paste

4. Boil the milk with sugar

5. Add the carrot paste and stir nicely. Allow it to cook well for about 5-6 minutes. Keep stirring in between so that it doesn't get burnt

6. Add the prepared custard to the carrot-milk mixture and boil for 2 minutes stirring continuously. Else lumps will be formed

7. Now add the cream and mix well. Switch off the flame

8. Remove from fire and allow it to cool. Then refrigerate it or an hour or more and then serve chilled and garnished with nuts of your choice

Notes:

• Instead of pressure cooking the carrots, you can grate them and saute in ghee and then add boiled milk and sugar to it and then continue from step 5. In that case cook a little longer for the carrots to get cooked well. This will be more of a kheer kind than pudding
• I made these with the Delhi carrots as I get them more than the normal carrots nowadays but I like it better with normal carrots
• If the carrots are not very sweet, then add little more sugar to balance the taste
• If the pith of the carrots are that green or light yellow in colour, it can ruin the tatse of this dessert. So either discard them or make this pudding with nice sweet carrots

Cheers,

Chitz

Aval Payasam | Poha Kheer | Easy Rice Flakes Payasam | Krishna Jayanthi Recipes

Rice Flakes Kheer with Sugar

With Gokulashtami nearing all of you must be gearing up to prepare all kinds of sweets, savouries and kheers right? So if you are a beginner like me in those areas, fret not ! I'm here to help you. I make some simple recipes that do not consume much time or doesn't burst or explode while preparing ;) You know what I'm talking about right ! Yes, the infamous seedai. I'm yet to experiment it. My mom is still scared to prepare them, so you can imagine my confidence level in that ! But like anything else, with good research and careful experiments there is nothing that can't be conquered in cooking as well, right :) 

So let's leave that aside for some other day and check how to make this yummy and easy to make kheer with poha or aval/rice flakes. I like to have this kheer the next day after refrigerating it for a day. It tastes very yummy then. Initially I used to make this kheer without grinding the poha. But then my hubby used to say, it just tastes like Aval in milk. Then after some googling I found that many grind the poha to use in the kheer. I tried that and the texture and taste was better then. So here's it now for all those beginners out there who are set to celebrating this year's Gokulasthami with some homemade sweets and savouries :)

Serves: 2-3 persons

I Took: 

Preparation Time: 5 minutes

Cooking Time: 20 minutes

I Used:

Aval/Rice Flakes/Poha	-	½ cup
Ghee	-	2 tbsp
Cashew nuts	-	5-7 nos
Raisins	-	15-20 nos
Milk	-	2 - 2.5 cups
Sugar	-	¼ cup
Cardamom powder	-	Of 1 pod

The Way:

1. Boil milk in a saucepan and keep it aside. Heat ghee in a pan (I use a saucepan and the same is used for making the kheer as well). Fry the cashews and raisins and keep them also aside

2. In the same pan with the remaining ghee, fry the aval/poha for 2-3 minutes. Then transfer it to a mixie and allow it to cool

3. Once cooled, coarsely grind the poha. 2-3 pulse would be sufficient

4. Now add the ground poha to the same saucepan. Add the boiled milk and allow the poha to cook over low flame. It would take around 5-7 minutes for the poha to cook. As it is already ground it takes less time. If adding whole poha as such then cook for around 10-12 minutes

5. Mix it intermittently in between so that it doesn't get burnt. 

6. Once the poha is cooked add the sugar and cardamom 

7.If the consistency is too thick can add extra milk (around 1/2 cup or as per your need) Mix well and let it boil once

8. Toss in the roasted nuts and raisins. Give a quick stir. Switch off flame and serve warm or chilled as desired ! 

Notes:

• Some do not like to roast and grind the poha. If then just wash the poha and add to the milk in step 4

• The kheer thickens as it sits. So while serving adjust accordingly. If needed add little warm milk while serving

• I personally enjoy this kheer the next day after refrigeration. So if you are in for chilled kheer, try it that way !

Cheers,

Chitz

1 minute Vanilla Mug Cake | Easy Vanilla Mug Cake

 

Today's recipe is very simple and very quick to make. As the name suggests, it is a 1 minute microwaved mug cake. As it is a 1 minute cake, the quantity is less. So if you are a cake person whose cravings are difficult to satiate, I guess you would have to microwave 3-4 cups at a go ;) But this is a quick fix recipe for those sudden hunger pangs or craving callings. Today was one such day when I wanted to have a cake. I know this mug cake is best with chocolate, but I didn't have cocoa powder in my pantry, hence had to feel contented with the vanilla version. 

The best part is that, it looks like DD fell in love with this cake. He was coming back from his encounter with his toys every now and then for a nibble. When I wiped the ramekin clean, he leaned over and took a nice look at it. Made sure, it was empty and then returned back to his toys :D :D I feel I have a cake lover son. That thought does make me very happy indeed :D So, this recipe is to many more cake testing and eating together with my DD :) :)

Other Cake Recipes:

1 minute Vanilla Mug Cake

Cheesecake

Lemon Glow Chiffon Cake

Ultra Moist Chocolate Cake

Eggless Strawberry Banana Yogurt Muffins

Eggless & Butterless Vanilla Cupcake

I Took: 

Preparation Time: 5 minutes

Cooking Time: 2 minutes

Serves : 1 person

I Used:

Dry Ingredients:

All purpose flour/Maida	-	2 tbsp
Sugar	-	1.5 tbsp
Baking powder	-	¼ tsp
Salt	-	A pinch

Wet Ingredients:

Milk	-	2 tbsp
Oil	-	¾ tbsp
Vanilla Essence	-	3-4 drops (As much as you prefer)

The Way:

 1. In a bowl, take all the dry ingredients and mix them together. 

2. Add the wet ingredients to it and mix them well. The sugar should dissolve completely.

3. Now transfer the contents to a microwave safe ramekin or mug or glass.

4. Set the oven to microwave setting at the highest temperature for 1 minute. I set to 900 W.

5. Bake them. Check after a minute if a tooth pick inserted comes out clean or is without moisture. If not keep for a few more seconds according to how much the cake is moist at that point.

Serve hot. 

Notes:

• If you let them sit for long, they become hard or rubbery. If you need to serve it later, transfer to another cup or serving dish

• I doubled the measurements and made, as my ramekin is bigger in size. Hence I microwaved for 2 minutes

Cheers,

Chitz

Vanilla cupcake | Easy Vanilla cupcake (Eggless & Butterless)

I do not want to start the post with yet another apology for being away ;) as it is just the beginning of another fabulous year & also I am in a happy happy mood to share with you all the arrival of our bundle of joy - Dhruv. He is nearing his 4th month now & so you would all be understanding my busy schedule & lack of time to concentrate on other affairs :D But many a times I had been wanting to visit this another baby of mine as well, but you see, Dhruv takes precedence :D :D

I was planning to post this cupcake recipe on his 100th day as a celebration but was not able to. This cupcake stays close to my heart for another special reason as I craved for it the most during my pregnancy time. Weird or cute, you guys should say, but this muffin stays top on my list still ! It is super easy to make with quite a few calories loaded as it has no egg & no butter. And it is fluffy soft and moist and just melts in your mouth and you can relish it absolutely fine without any topping or frosting or icing. So I am sure you would want to try this out today eve itself with your coffee & do let me know how it turned out :) 

I Took : 

Preparation Time : 15 minutes

Baking Time : 40 minutes

Makes : 20-25 muffins

I Used:

All purpose flour/Maida	-	1 ½ cups - 3 tbsp
Corn flour	-	3 tbsp
Sugar	-	¾ cup
Baking powder	-	1 tsp
Baking Soda	-	½ tsp
Oil	-	½ cup
Curd	-	1 cup
Vanilla Essence	-	1 tsp

The Way:

1. Pre-heat the oven to 180 degree C
2. Keep the muffin tray ready with the muffin liners or if you want to bake it as a cake, grease a 6 or 7 inch pan with butter & dust it with a tsp of flour
3. Sieve well the all purpose flour & corn flour in a bowl and ensure that they are evenly blended & mixed
4. In another bowl, mix well sugar & curd. Now add baking powder & baking soda into the mixture & mix well and allow it to rest for 2-3 minutes
5. Now to this frothy mixture add oil & vanilla essence & mix well
6. And then add the sieved flour, one tbsp at a time, and whisk well
7. Once all the flour is mixed, pour in 1-2 tbsps of the batter into the muffin liners (or the baking pan)
8. Bake them for around 35-40 minutes or until a toothpick inserted comes out clean
9. Allow them to cool for about 10 minutes & serve with ice-cream or chocolate syrup or any dressing of your choice

Cheers,
Chitz