Instant Mango Chutney/ Mom's Mango Chutney/ Mango Chutney/ Aam Ki Chutney/ Raw Mango Chutney



When you think of something to whip up swiftly and tasty, chutney is the answer. One among my chutney's list is this instant mango! I asked my mom about this recipe,wrote it down and tried my hands on it😺. She serves this with dal-chawal, wheat upma and curd rice. This chutney is a must  during the summers☀ for us, as the raw mango helps cool down the body and protects from sun stroke or heat stroke and the salt can be altered unlike the pickles. So its a good choice for BP patients tooπŸ‘΄πŸ‘΅. I couldn't post this recipe in the summers, surprisingly raw mangoes are still available at the local market, so made a post nowπŸ˜‡. Without any further delay, lets get started with this delicious recipe πŸ˜‹                                                                                                                 
                                                    πŸ‘‡πŸ‘‡πŸ‘‡πŸ‘‡

                                   To make this recipe, you'll need :  


Raw mango (chopped)
1 ( weighs 170 grams after chopping)
Red chilli powder
1 Tablespoon + 1 teaspoon
Coconut powder
2 Tablespoons
Mustard-fenugreek powder
1 teaspoon
Garlic cloves
6 nos
Salt
To  taste

                                       

                             For the tempering : 


Mustard seeds
1 teaspoon
Urad dal
1 teaspoon
Hing
1/4th teaspoon approx
Dried red chillies
A few
Curry  leaves
A few
Oil
1 Tablespoon
                                               
                                                           

                                            Method : 


1. To a mixer jar, add chopped raw mango (reserve some for later), salt, coconut powder, red chilli powder, mustard-fenugreek powder and blend it into a chutney. 

2. Now add garlic cloves and the reserved mango pieces and pulse until they turn into rough bits. 

3. Remove from the mixer jar and start making the tempering. 

4. Add oil , when the oil gets hot, add urad dal and fry until it changes its color to light brown. Now quickly add mustard seeds, hing, curry leaves and red chillies.. 

5. Switch off the flame and allow the tempering to cool down a bit. 

6. Once its cooled down, add the tempering to the chutney, mix well and serve.





Pictorial : 

1. To a mixer jar, add chopped raw mango (reserve some for later), salt, coconut powder, red chilli powder, mustard-fenugreek powder and blend it into a chutney. 








2. Now add garlic cloves and the reserved mango pieces and pulse until they turn into rough bits. 

3. Remove from the mixer jar and start making the tempering. 

                                                                     





4. Add oil , when the oil gets hot, add urad dal and fry until it changes its color to light brown. Now quickly add mustard seeds, hing, curry leaves and red chillies.. 









5. Switch off the flame and allow the tempering to cool down a bit. 

6. Once its cooled down, add the tempering to the chutney, mix well and serve. 





Enjoy!

Notes :

How to make Mustard-fenugreek powder?

To make mustard-fenugreek powder, take a small cup of mustard seeds and 1/4th measure (same cup used to measure mustard) of fenugreek seeds. Dry roast both the seeds, allow it to cool down and make powder of it. This powder can be used in the preparation of mango rice, karela recipes, radish leaves stir fry.


Thank you for visiting Blessy's Kitchen πŸ˜‹ 

Mango Kalakand/ Mango Ricotta Cheese Fudge/ Festaa Mango Kalakand





Kalakand is a milk based sweet, usually flavored with green cardamom, sold all over  India. 
Today, I paired it with King of fruits, mango using festaa syrup and it can be enjoyed in all seasons now. You could use store bought paneer to make this recipe, today, it's homemade here. Few pointers to note while preparing this recipe is : taste as you add the sweeteners i.e, festaa mango syrup and condensed milk. Secondly, do not overcook the mixture which will result in dry kalakand. It's one of the easy recipes when all your ingredients are ready and can be finished in minutes. 
Let's get started.



To make this recipe, You'll need : 

Fresh Chena/Paneer/Ricotta cheese
Made from 1 litre of milk
½ cup (can be adjusted more or less to your taste)
Condensed milk
½ cup (can be adjusted more or less to your taste)
Ghee/ clarified butter
As needed to grease the plate





Method : 

1. Add fresh chena, Festaa mango syrup (reserve some to add later), condensed milk and cook until it thickens. 
2. Once it thickens, add the reserved Festaa mango surup, mix well and transfer to any greased plate, make a square shaped kalakand with whole mixture and add few chopped choice of nuts on the top. 
3. Allow it to cool for an hour. 
4. Cut into portions and serve.



Pictorial : 


Add fresh chena




 Add Festaa mango syrup (reserve some to add later)



Add condensed milk 



Cook until it thickens. Once it thickens, add the reserved Festaa mango syrup and mix well.




Transfer it to any greased plate and make a square shaped kalakand with whole mixture.




 Add few chopped choice of nuts on the top. Allow it to cool for an hour. 
 Cut into portions and serve.





Enjoy πŸ˜‹


Thank you for visiting Blessy's Kitchen 😊






















Apple-Cranberry Smoothie/ Festaa Cranberry Smoothie/ Apple Cranberry Smoothie/ Cranberry Syrup Smoothie



Cranberries offer a wide range of health benefits and it is referred as a super food. They are native to North America and are a favorite part of Thanksgiving celebrations. Here in India, it's not easy to source these fruits and dried berries that are available in the market at affordable prices, sometimes turns out to be a disaster. Now that Festaa has made it's way to the Indian market, they made the berry life easy! Any dessert/breakfast/drinks and you need berries? Try Festaa. They make fantastic fruit syrups from real fruits.. 



                                               To make this recipe, you'll need : 


Apple (medium sized)
2  nos
½ cup (slightly less)
Plain yogurt
1 cup
Cinnamon powder
1/4th - 1/2 teaspoon
Orange zest (or) Orange essence (Optional)
Few scraps (or) 1/4th tsp


                                                       Method : 

  1. To the chopped apples, add all the ingredients and blend until smooth. 


  


Pictorial : 

                            1. To the chopped apples, add all the ingredients







and blend until smooth. 

Enjoy πŸ˜‹







Thank you for visiting Blessy's Kitchen :)







Raspberry and Coconut Candy/ Raspberry Chocolate Balls/ Festaa Raspberry Chocolates





One of the best dessert/ sweet pairs are chocolate and fruits. So it's Raspberry and Chocolate today 😍! Anything with chocolate is good, it can be shared as an edible gift, make someone's day better. Also, chocolates are a perfect cure for a bad dayπŸ˜ŠπŸ˜ƒ


To make this recipe, you'll need : 


Desiccated coconut powder
½ cup
Milk powder
½ cup
Festaa Raspberry Syrup
1/4th cup
Melted white/dark chocolate compound
As needed to coat the balls




                                                 Method :  

1.  Add desiccated coconut powder and milk powder to a mixing bowl. 
2. Add Festaa raspberry syrup and mix well.
3. Make small balls out of it. 
4. Place the balls on a foiled tray or plate and freeze them until they are firm enough to handle. 
5. Now, coat the balls in the melted chocolate compound (at room temperature) and refrigerate  until set. 

                                              Pictorial : 



         1.  Add desiccated coconut powder and milk powder to a mixing bowl. 



2. Add Festaa raspberry syrup and mix well.



3. Make small balls out of it. 
4. Place the balls on a foiled tray or plate and freeze them until they are firm enough to handle. 


5. Now, coat the balls in the melted chocolate compound (at room temperature) 



and refrigerate until set. 

EnjoyπŸ˜‹


Notes : 

1. Use chocolate compound/candy melts/chocolate chips to coat the candy as it's easy to handle. 
2. If using pure chocolate, you need to temper it. 
3. Festaa Raspberry syrup can be adjusted. Do not add more and make a sticky candy dough.


                                  Thank you for visiting Blessy's Kitchen 😊

Gulab Jamun/ Gulab Jamun Made With Instant Khoya/ Indian Doughnuts Dunked In Sugar Syrup/ Gulaab Jamun/ Gulab Jam/ Lal Mohan


My previous recipe was on instant mawa/khoya, so in my next move,  I had to try out this classic Indian dessert! Gulab meaning rose and jamun meaning berry makes for Gulab jamun as a berry sized fried ball dunken in syrup. Many add rose flavor to it, but today I did'nt. Gulab jamun can be served with vanilla ice cream or just on its own. 



                                                             
                                               To make this recipe, you'll need : 



Khoya/ Mawa
100 grams
All purpose flour/ Maida
70 grams
Baking  Powder
1/4th teaspoon
Baking  soda / Soda bicarbonate
2 pinches
Green cardamom powder/ Elaichi  powder
1/4th teaspoon
Sugar
400 grams
Water
3 cups
Milk
1 Tablespoon
Lemon  juice
 1/4th teaspoon
Oil / Ghee
As  required to deep fry  the  jamuns
Pistachios
As  required  for  garnish


                                                   Method : 



1. Begin by preparing the sugar syrup. Combine the sugar and water and wait until the sugar gets dissolved. Now add 1 tablespoon of milk into the sugar syrup. When it comes to a boil, fish out the scum/dirt for a clean and clear syrup. Cook the syrup for further 6 to 7 minutes or  until its slightly thick and add lemon juice. Once done, switch off the flame and add the green cardamom powder and set it aside. 

2. Next for the jamuns,  add khoya, maida, baking powder and soda. Mix everything well, add 2 to 3 tablespoons of water and knead into a soft dough. 
3. Once the dough is done, make smooth surfaced equal sized balls out of it by applying ghee or oil to your palms. If you're balls are not smooth they will crack during the frying process. If you're unable to form smooth and crack less balls, then add little water and knead again and make smooth dough balls. 

4. Now fry the jamuns in moderate hot oil/ ghee . When you add a dough ball, it should'nt start changing it's color to brown or rise to the top immediately. If this is happening that means your oil or ghee is too hot and the jamuns will  remain raw in the center which results in hard jamuns.  You're jamuns should take 6 to 7 minutes to achieve their color. The key here is to understand the right temperature.  

5. Once they are fried, rest them for a minute and transfer them into the warm syrup. 

6. Leave them to soak for 2 hours and enjoy. 


                                                    Pictorial : 

1. Begin by preparing the sugar syrup. Combine the sugar and water and wait until the sugar gets dissolved. Now add 1 tablespoon of milk into the sugar syrup. When it comes to a boil, fish out the scum/dirt for a clean and clear syrup. Cook the syrup for further 6 to 7 minutes until its slightly thick and add lemon juice. Once done, switch off the flame and add the cardamom powder and set aside. 











2. Next for the jamuns,  add khoya, maida, baking powder and soda. Mix everything well, add 2 to 3 tablespoons of water and knead into a soft dough. 








      3. Once the dough is done, make smooth surfaced equal sized balls out of it by applying ghee or oil to your palms. If you're balls are not smooth they will crack during the frying process. If you're unable to form smooth and crack less balls, then add little water and knead again and make smooth dough balls.  


4. Now fry the jamuns in moderate hot oil/ ghee . When you add a dough ball, it should'nt start changing it's color to brown or rise to the top immediately. If this is happening that means your oil or ghee is too hot and the jamuns will  remain raw in the center which results in hard jamuns.  You're jamuns should take 6 to 7 minutes to achieve their color. The key here is to understand the right temperature. 






5. Rest them for a minute and transfer them into the warm syrup. 

6. Leave them to soak for 2 hours and enjoy. 




                                                    Notes : 

1. If you're khoya is not fresh, then you might need to knead it separetely and add the next following ingredients.
2. You could add baking powder, soda and little maida ( from the recipe measures) to  water, make a slurry  and mix into the khoya maida mixture for easy and even distribution. 

3. By any chance, if your jamuns are hard from inside, microwave them for a minute in a microwave safe glass bowl. 

4. You could scale down the sugar and water to half of its quantity. I wanted my jamuns to get immersed completely.. Hence those measures. 

                                                         Enjoy !







Thank You For Visiting Blessy's Kitchen :)