Update your kitchen this Diwali

Updating a kitchen can be expensive. However, the kitchen is typically one of the busiest rooms during the holidays.

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.

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)
15. My Kitchen : Spinach Raita (15th Serv)
16. My Kitchen : Punjabi Choley (16th Serv)

My Kitchen : Simple Chicken Curry (9th Serve)

Friends,

Presenting herewith 2nd recipe in the category of CHUTNEY.I think all of you would like it!!!

Things required: (for 4/5 persons)

1. Chicken joined about 1 kg.
2. 3 Medium onions
3. 1/2 tsp ginger- garlic paste
4. 1/2 tsp black pepper powder
5. 1 tsp Cummins powder
6. 2 tsp coriander powder1/2 tsp red chili powder
7. 1 tsp ginger powder
8. 1/2 tsp black pepper powder
9. 1 tsp garam masala powder
10. 2 bay leaves
11. 10 cloves
12. 8 green cardamoms
13. 1 tsp salt

How to do it? (preparation):

Wash the chicken pieces well, drain, putting the liver aside chop the onions roughly.

Mix the ginger garlic paste and the spice powders in a small bowl with about 1/4 cup water to a thin paste.

Method:

Heat the oil, burning it if using mustered oil. Lower the heat by throwing in the whole spices and the bay leaves, and fry for for a minute or so till fragrant. Add the mixed spice paste put in the chicken pieces and toss over medium heat for a

couple minutes.

Put in the chicken pieces and toss over medium heat for a few minutes. Add the salt and 1/2 cup water bring slowly to the boil and cook till chicken is tender0-1 minutes without depending on the size of the chicken pieces. Reduce the gravy or thin it down with a little water until consistency you like.

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

1. Q: What's a simple way to enhance the flavor of a basic chicken curry recipe?

Answer: Adding a tablespoon of ghee during cooking can impart a rich and buttery taste to your chicken curry.

2. Q: How can I make my chicken curry less spicy without losing flavor?

Answer: To reduce spiciness, balance it with a tablespoon of yogurt or coconut milk for a creamy, milder taste.

3. Q: Any tips for making the chicken in the curry exceptionally tender?

Answer: Marinate the chicken in yogurt and spices for at least 30 minutes before cooking to ensure tender, juicy meat in your curry.

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)

My Kitchen : GOBHI (CABBAGE) & KAJU VEG (4th Serv)

Image Source: http://images.google.co.in

Dear Friends....it's my 4th Serv for all of you !!!...take a test of it !!!

Things required: (for 3-4 persons)

1. Cabbage Half (around 500 gms)
2. Green Chillies - 2
3. Oil - 1 tbsp
4. Mustard Seeds - 1/2 tsp
5. Sprig Curry Leaves
6. Cashew Nuts (Broken) 1/2 Cup
7. Coconut Powder - 2 tsp
8. Urad Dal - 1 tsp
9. Salt - 1 tsp

How to do? (Preparation):

Remove the outer part of cabbage and cut it into small pieces. Cut the onion into small pieces. Wash the green chillies and finely cut it. Take washed curry leaves and clean them off the base.

Method:

Take the Kadhai on the gas, heat the oil in a kadhai, make burning it if mustard oil is used. Get down the heat, put it in the mustard seeds and cover it till the spitting out. Mix it in the urad dal and fry for a minute or up to the reddish colour occurred. Add it the onion, green chillies and cashew nuts. Again cover and cook it for 5 minutes till the onion gets soft and semitransparent. Add the curry leaves and fry it for a 10-20 seconds more.

Mix the cabbage, coconut powder, if you are going to use it, and salt, and put away together till the cabbage begins to sweat. Cover, and cook it on low heat for not more than 3 minutes.

Top 3 Questions and Answers on "Cobhi (Cabbage) and Kaju Veg Recipe"

1. Question: How do you prepare a delicious Gobhi (Cabbage) and Kaju (Cashew) Veg Recipe?

Answer: To make this delightful dish, sauté thinly sliced cabbage and roasted cashews with a blend of aromatic spices, creating a savory and crunchy delight.

2. Question: What are some key tips for enhancing the flavor of Gobhi (Cabbage) and Kaju (Cashew) Veg Recipe?

Answer: To elevate the taste, ensure you use fresh cabbage, toast the cashews until golden, and balance the spices with a touch of sweetness from jaggery or honey.

3. Question: Can I make Gobhi (Cabbage) and Kaju (Cashew) Veg Recipe ahead of time for meal prep?

Answer: Yes, you can prepare the cabbage and cashew mixture in advance and store it in an airtight container; simply reheat and garnish with fresh herbs before serving for a quick and convenient meal.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)
03. My Kitchen : Vej Karela (3rd Serv)

My Kitchen : VEG KARELA (3rd Serv)

Image source: http://images.google.co.in

Dear Friends....

Serving SWEET (???) KARELA for all of you!!!

Diabetic people must test it (before cooking - they should test only Karela Juice or medium cooked Karela veg without MASALA)!!!...n... for others...it is to be proved a strength!!!

Things required: (for 2-3 persons)

1. Karela 1/2 Kg
2. 1/2 tsp + 1/2 tsp Salt
3. Large Onion - 1
4. Medium Tomato - 1
5. Oil - 2 tbsp
6. Cummin Seeds - 1 tsp
7. Coriander Powder - 1 tsp

How to do it? (Preparation):

First wash the Karela, cut it into round shapes and soak them with 1/2 tbsp salt. Rinse off the well and drain it. Do small cuts of onion. Wash and make small pieces of tomato (if using).

Method:

Heat the oil. Bring down the heat, put cummin seeds, as they (cummin seeds) reach to golden & fragrant add the onion. Move it very slightly over high heat till the onion is reach to golden colour.

Get down the heat, add Karela and move slightly to mix. Sprinkle a little amount of spice powder and mix it well. If you are using tomato, add it or if not 1/2 cup of water, move slightly again, cover and cook it till the Karela is crispy. Check for salt and add it if needed.

Top 3 Questions and Answer on "Veg Karela"

1. Question: What are the health benefits of consuming veg karela (bitter gourd)?

Answer: Veg karela is rich in vitamins and minerals, known for its potential to help regulate blood sugar levels, improve digestion, and boost immunity.

2. Question: How can I reduce the bitterness of veg karela when cooking it?

Answer: To reduce the bitterness of veg karela, you can soak it in salted water for a while before cooking, or try stuffing and shallow-frying it with spices to balance the flavor.

3. Question: What are some popular dishes made with veg karela?

Answer: Some popular dishes made with veg karela include Karela Sabzi (bitter gourd curry), Stuffed Karela, and Karela Chips, each offering a unique taste and preparation method.

More Delicious Servings :
01. My Kitchen : Dum Aloo (1st Serv)
02. My Kitchen : Baingan Masala (2nd Serv)

My Kitchen : BAINGAN MASALA (2nd Serv)

Source Images: http://images.google.co.in

Dear Friends!!!It's my 2nd Serving to all of you !!! Have you test MASALEDAR BRINJAL / BAINGAN ever ? See the following preparation & method....try it at home and send your opinions ...

Things required: (for 3-4 persons)

1. 1/2 Kg Small BRINJALS
2. Fennel Powder 1 tsp
3. Cummin Powder 1/2 1tsp
4. Coriander Powder 1 tsp
5. Turmeric Powder 1/2 tsp
6. Garam Masala Powder 1/2 tsp
7. Aamchur 1/2 tsp
8. Salt 1 tsp
9. Oil 3 tbsp
   

How to do it ? (Preparation for MASALEDAR BAINGAN)

First wash the Brinjals and leaving on the steams. Make 2 slices from the base almost up to the bow, in the shape of a cross, being careful to keep the sections connected.

Method:

Mix the spice powder and salt in a small bowl. Wipe a little of this masala inside every brinjal. To do the same, hold the brinjal so as to separate the sections slightly. Using the handle of teaspoon, adumbrate the masala into the chaps between the sections so that all the inner surfaces are slandered with it.

Heat the oil in a large enough kadhai, burning it if using mustard oil. Add the brinjals and shake-fry on high heat for a couple of minutes. Get down the heat, cover and cook for 15-20 minutes, turning from time to time, till the brinjals are tender. You have to remove them 2-3 time from the kadhai, as they get ready.

Have a fun with BRINJALS !!! Send your opinions to boost my experiences....

Top 3 Questions and Answers on "Baingan Masala"

1. Question: How do you make a flavorful Baingan Masala?

Answer: To make a flavorful Baingan Masala, start by frying eggplant slices until they're golden brown, then sauté them with a blend of spices, tomatoes, and onions for a delicious and aromatic dish.

2. Question: What are some variations of Baingan Masala?

Answer: Baingan Masala can be prepared in various ways, with some popular variations including Baingan Bharta, stuffed Baingan Masala, and Baingan Curry, each offering a unique twist to this classic Indian dish.

3. Question: What are the key ingredients that give Baingan Masala its distinct flavor?

Answer: The distinct flavor of Baingan Masala comes from a combination of spices such as cumin, coriander, turmeric, and garam masala, along with garlic, ginger, and fresh cilantro, creating a rich and aromatic taste profile.

More Delicious Servings:
01. My Kitchen : Dum Aloo (1st Serv)

My Kitchen : Dum Aloo (1st Serv)

Image Source: http://images.google.co.in

Dear Friends,

It's my first article on this BLOGLAND. I would like to share my KITCHEN EXPERIENCE with all of you!!!

Life is meant for enjoyment!!! and prior to anything else.... Cooking is my hobby and happiness...and serving it to my hubby is my pleasure...here I am serving you my delicious recepies for you...Taste it!!!

Things Required: (for 3-4 persons)

1. 12 small potatoes (near about HALF Kg)
   
2. Curd ONE & HALF tbsp
3. Ginger-Garlic Paste 1 tsp
4. Turmeric Powder HALF tsp
5. Coriander Powder 1 tsp
6. Red Chili Powder HALF tsp
7. Black Paper Powder HALF tsp
8. Garam Masala Powder HALF tsp
9. Oil 2 tbsp
10. Cummin Seeds HALF tsp
11. Salt 1 tsp
    

How to prepare DUM ALOO

First wash and peel the potatoes. If you have large sized potatoes cut them into equal sized pieces.

Take CURD in a large bowl and beat it till smooth and blended, add spice powder and ginger-garlic paste. Blend it well. Prick up the potatoes with fork, and add them to the curd-spice mixture, spoon up the mixture over them so that the potatoes are well coated.

Method:

First Heat the oil in a pan, burning it if using mustard oil. Add the Cummins seeds and fry it for a while till it gets golden and fragrant.

Add the potatoes, and any extra curd mixture remaining in the bowl, cook it on high heat, stirring all the time till the masala dries and the oil separates.

Add HALF cup water and salt. Turn the heat to low, cover it tightly and cook till the potatoes are tender.

Top 3 Questions and Answers on the "Dum Aloo Recipe"

1. Question: What are the key ingredients for making Dum Aloo?

Answer: The key ingredients for making Dum Aloo include baby potatoes, yogurt, spices like cumin, coriander, and garam masala, as well as tomatoes and cream for a rich and flavorful gravy.

2. Question: How is Dum Aloo traditionally cooked?

Answer: Dum Aloo is traditionally cooked by parboiling baby potatoes, then frying them until they are golden brown before simmering them in a spicy yogurt and tomato-based gravy on low heat, allowing the flavors to meld together through the "dum" or slow-cooking process.

3. Question: What are some popular variations of Dum Aloo?

Answer: Popular variations of Dum Aloo include Kashmiri Dum Aloo, which features a vibrant red gravy with the addition of dry ginger and fennel seeds, and Punjabi Dum Aloo, known for its creamy and rich tomato-based gravy.

Test it-n-enjoy!!!