My Kitchen : Mango Mousse (17th Serv)

Mango, often called the king of fruits, has great health benefits. A known anti-oxidant, it contains phenolic compounds, it has healing capacities and can prevent cancer. A regular intake of the fruit is beneficial for pregnant women and people with anemia. It is also a rich source of tryptophan, the precursor of the “happiness-hormone” serotonin.

Mangoes, say doctors, are perfect to replenish salts, vitamins and energy after a workout. Rich in enzymes, such as vaneferin, catechol oxidase and lactase, mango helps in digestion and cleaning the bowel. And good digestion in turn helps in relieving clogged pores of the skin.

It is a rich source of Vitamin B, E, potassium and selenium which help to protect against heart disease and other ailments.

You can have mangoes in pickles, chutney, sorbet or raw; as breakfast, dessert or any time of the day. Here is an easy-to-make recipe of mango that will make your mouth water.

Things Required (for 6 to 8 servings)

1. Ripe mangoes, about 2 kg
2. ½ cup lime juice
3. ½ cup granulates sugar
4. 1 tablespoon unflavored gelatin
5. 2 egg whites
6. ½ cup heavy cream

Method:

01. Peel the mangoes, cut the flesh off the seeds, and puree in an electric blender with lime juice. Be careful not to over-blend.

02. There will be 5 cups of puree. Stir in the sugar.

03. Dissolve the gelatin in ¼ cup hot water, cool, and stir into the mango puree. Beat the egg whites with the salt until they stand in peaks.

04. Whip the cream until it is stiff. Fold the cream into the egg whites, and then fold this mixture gently (with a light hand) into the mango puree.

05. Pour into a large serving dish, or into individual dishes; then refrigerate for 2 to 3 hours, or until set.

Top 3 Questions and Answers on Special Tips to make delicious "Mango Mousse Recipe"

1. Q: What's the key to making a delicious Mango Mousse Recipe?

Answer: Using ripe and sweet mangoes is crucial for a flavorful mousse.

2. Q: How can I achieve a smooth and creamy texture in my Mango Mousse?

Answer: Whip the cream to stiff peaks and gently fold it into the mango mixture to maintain a luscious texture.

3. Q: Any tips for enhancing the flavor of my Mango Mousse?

Answer: Adding a hint of lime juice or zest can brighten the mango flavor and make your mousse even more delightful.

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13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)

My Kitchen : Punjabi Choley (16th Serv)

Friends,

Presenting herewith 1^st recipe in the category of PUNJABI DISHES. I think all of you would like it!!

Things Required: (for 3/5 servings)

1. 2 cups of Kabuli Chana
2. 2 to 3 Green Chilies
3. 4 CMS of Ginger
4. 5 Medium Onions
5. 5 Medium Tomatoes
6. 3/4 Limes

7. 2 tsp of Salt
8. 1/2 Carbonate of Bicarbonate Soda
9. 2tbsp of Oil
10. 2tsp Cummin Powder
11. 2 tsp of Coriander Powder
12. 1/2 tsp of Turmeric Powder
13. 1/2 tsp of Chili Powder (Red)
14. 2tsp of Garam Masala

Garnish:

A small bunch of fresh Coriander Leaves.

How to do it? (Preparation):

Wash the Chana and soak in water for several hours, preferably overnight. Peel and wash the Ginger and dice fine. Chop the onions fine. Wash and chop the tomatoes. Wash the limes and squeeze out the juice 3-4 tbsp. Wash and chop the coriander leaves.

Method:

Put the Ginger, Green Chills, Lime Juice, 2 tbsp of chopped Onion and 1/2 tsp of salt in a small bowl, mix well and reserve.

Drain the Chana wash again and put into the pressure cooker with bicarbonate of soda, if used and fresh water to cover 1-2 cm cool till the Chana is tender. When it's cooked take out a cupful of Chana and mash with a fork or potato masher.

Return to pan and stir into the gravy to thicken it. Heat the oil in a large heavy-bottomed pan, burning if it if using mustered oil. Add the remaining onions and fry on medium to high heat till beginning to turn golden.

Add the spice powders expect the Garam Masala and stir well to mix. Stir in the tomatoes, lower the heat cover and cook for a couple of minutes. Till they give up their juice. Raise the heat and stir- fry for another few minutes till nearly dry.

Add the Tomato Masala to the Chana together with Garam Masala and the remaining salt. Bring back to the boil, cover reduce the heat to low, and similar for 10-15 minutes and simmer for 10- 15 minutes, stirring occasionally, check that it is of right consistency, neither to dry nor to watery. Stir in the reserved Onion mixture and serve hot garnished with the coriander leaves.

So, now it is your turn .... waiting for your delicious remarks!

Top 3 Questions and Answers on Special Tips to make delicious "Punjabi Choley Recipe"

1. How can I make my Punjabi Choley recipe extra flavorful?

Answer: To enhance the flavor of your Punjabi Choley, be sure to roast the spices before adding them, use fresh ginger and garlic, and simmer the chickpeas in a rich tomato-based gravy.

2. What's the secret to achieving the perfect texture for Punjabi Choley?

Answer: Achieve the ideal texture by soaking chickpeas overnight, cooking them until they are tender but not mushy, and allowing them to absorb the flavors of the spices and gravy during a slow simmer.

3. How can I make my Punjabi Choley stand out with a unique twist?

Answer: Add a twist to your Punjabi Choley by incorporating amchoor (dried mango powder) for a tangy kick, or garnish with fresh cilantro and a squeeze of lemon juice to brighten the flavors and make it truly delicious.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
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05. My Kitchen : Carrot Salad (5th Serv)
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08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
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13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)
15. My Kitchen : Spinach Raita (15th Serv)

My Kitchen : Spinach Raita (15th Serv)

Friends, just take a taste of Spinach Raita and hit your opinions!

Things Required:(For 4/5 servings)

1. 1/2 kg spinach
2. 1 onion.
3. 2 to 3 dried red chilies
4. 1 cup curd
5. 2 to 3 green chilies
6. 8 to 10 fresh curry leaves
7. 1 tbsp oil
8. 1 tsp Cummins seeds
9. 1 tsp urad dal 1/2 salt

How to do it? (Preparation):

Wash, drain and chop the spinach. chop onion fine. wash the green chilies and chop fine. Break the red chilies into 2 to 3 pieces. Beat the curd till smooth & blended. Wash the curry leaves and strip them off the stem.

Method:

Heat the oil, burning it if using mustered oil. throw in the red chili and fry till it turns black. Add the Cummins seeds and urad dal. As soon as the reddish is done put it in the onion and green chilies, and stir fry till onions turn golden. Lower the heat, add the curry leaves and put in the onions and turn golden.

Lower the heat, add the curry leaves and put in the spinach which will immediately start to wilt and reduce in bulk as it releases its moisture. stir cover and cook on low heat till the spinach is tender.

Sprinkle in the salt, turn up the heat and cook stirring till the excess water evaporates. Let it cool then stir in the curd. serve chilled or at room temperature.

Top 3 Questions and Answers on Special Tips to make delicious "Spinach Raita Recipe"

1. Question: What's a critical way to enhance the kind of Spinach Raita?

Answer: To help the flavor, sauté the spinach with a hint of garlic and afterward add it to the yogurt.

2. Question: How might I accomplish the ideal surface in my Spinach Raita?

Answer: Guarantee your spinach is whitened and crushed dry prior to blending it in with yogurt to keep a smooth consistency.

3. Question: What's a helpful embellishment tip to cause Spinach Raita to outwardly engaging?

Answer: Sprinkle some simmered cumin seeds and finely slashed new mint on top for an appealing show and added flavor.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)
13. My Kitchen : Meat Curry (13th Serv)
14. My Kitchen : Veg Shelgma (14th Serv)

My Kitchen : Meat Curry (13th Serv)

What a taste! Let me finish it first!

Things Required:(Ingredients for 3/4 Servings):

1. 1/2 kg meat cut into pieces
2. 1 cup curd
3. 2 large onions 2tbsp oil
4. 1 tsp ginger - garlic paste
5. 1/2 tsp red chili powder
6. 1/2 tsp turmeric powder
7. 1 tsp coriander powder
8. 1/2 tsp whole black pepper
8. 3-4 cloves
9. 3-4 black cardamoms
10. 1bay leaf
11. 3cm cinnamon
12. 1/2 tsp salt

How to do it? (preparation):

Wash and drain the meat. chop the onions fine. beat the curd smoothly & blended.

Method:

Heat the oil, burning it if using mustard oil. put in all the rest of the ingredients and cook without covering on high heat stirring every now and then till it dries.

Fry till the oil separates adding 1/4 cup water once or twice as it starts offering to stick.

Add 1-2 cups of water, and cook for about 8 to 10 minutes under pressure till nearly tender. Let the pressure go down, then simmer, uncovered for 5-10 minutes, reducing the gravy or adding a few tbsp waters till it is consistency you like.

Top 3 Questions and Answers on Special Tips to make delicious "Meat Curry Recipe"

1. Q: What is the key to making a flavorful meat curry?

Answer: The key to making a flavorful meat curry is to use a blend of aromatic spices and marinate the meat for at least an hour before cooking.

2. Q: How can I make my meat curry tender and juicy?

Answer: To make your meat curry tender and juicy, consider slow-cooking the meat on low heat and adding a splash of yogurt or coconut milk for a creamy texture.

3. Q: What are some tips for balancing the flavors in a meat curry?

Answer: To balance the flavors in a meat curry, be sure to adjust the number of spices, acidity (such as lemon juice or vinegar), and sweetness (using ingredients like sugar or caramelized onions) to your taste preference.

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01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)
12. My Kitchen : Fried Fish - Masala (12th Serv)

My Kitchen : Fried Fish - Masala (12th Serv)

Dear Fish Lovers, it is especially for you!

Things Required:(For 2/3 Servings)

1. 1/2 kg fish
2. 1/2 tsp salt
3. 1/2 tsp turmeric powder
4. 1-2 limes
5. 1/2 tbsp oil
6. 1/2 tsp red chili powder

How to do it? (Preparation):

Cut the fish into pieces, which shouldn't be very thick- not much more than 1 cm wash thoroughly and drain. Mix the salt with spice powders and rub the mixture into the fish pieces. set aside for 10 to 15 minutes. cut the lime into quarters.

Method:

Heat the oil in the frying pan, burning it if using mustard oil. Lower the heat and add the fish pieces in a single layer, being careful not to overfill the pan. cook over medium heat till the under surface is beginning to brown, probably 4-5 minutes then turn and cook the other side till similarly ready.

Serve with quarters of lime to squeeze over the fish.

Top 3 Questions and Answers on Special Tips to make delicious "Fried Fish - Masala Recipe"

1. How can I ensure my Fried Fish Masala is crispy and flavorful?

Answer: To achieve crispy and flavorful Fried Fish Masala, make sure to marinate the fish with a mixture of spices and yogurt for at least 30 minutes before frying.

2. What type of fish works best for this recipe?

Answer: White fish varieties like tilapia, cod, or haddock are ideal for Fried Fish Masala due to their mild flavor and ability to absorb the masala marinade well.

3. What's a secret tip to enhance the taste of the dish?

Answer: For an extra burst of flavor, add a squeeze of fresh lemon juice just before serving your Fried Fish Masala to brighten up the dish and make it even more delicious.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)
04. My Kitchen : Gobhi (Cabbage) & Kaju Vej (4th Serv)
05. My Kitchen : Carrot Salad (5th Serv)
06. My Kitchen : Spinach (Palak) & Saag (6th Serv)
07. My Kitchen : Dahi & Pudina ki Chatny (7th Serv)
08. My Kitchen : Hara Dhaniya (Coriander) ki Chatny (8th Serv)
09. My Kitchen : Simple Chiken Curry (9th Serv)
10. My Kitchen : Caramel Custard (10th Serv)
11. My Kitchen : Aloo Pizza (11th Serv)