Mango Shrikhand

• Grind mango pulp and hung curd with sugar, keep aside.

• Crush and grind well saffron, green cardamom seeds, nutmeg powder and milk in a traditional grinding stone (Fig Below).

• And mix this with mango pulp and hung curd mix.

• Pour in a serving dish and garnish with some saffron and cardamom seed.

• Refrigerate for an hour.

• Serve chill.

Ingredients
Suji/ Semolina 1.5 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 5 gm pkt (Unflavored)
Mustard Seeds 2 tsp
Curry Leaves 15-16 nos 
Oil 1 tbsp

Method

• Take suji in a bowl add curd and salt, mix well.
• Add sufficient water to make a medium thick paste.
• Cover and keep aside for 0.5- 1 hour.

• Check with the help of knife or tooth pick, if not cooked keep it for another 2-3 minutes (Fig 2).

• When done remove from the bowl and allow to cool (Fig 3).
• Now take 1 tbsp oil in a non stick pan and heat on medium flame.
• When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
• Add curry leaves and green chili, fry (Fig 6).
• Now add semolina bites and toss well on high flame for 2-3 minutes or untill golden in color (Fig 7).
• Serve hot with coconut or daal chutney.

Tips
Do not beat too much after adding Eno salt.
Pour the mixture in a greased bowl as soon as you done with mixing Eno salt.
If serving to kids, adjust salt and chili according to your child taste and tolerance.

“Be Vegetarian be Happy”

Recipe- Aamras

Aamras

Ingredients
Mango Pulp 2 Bowl
Sugar 4 tsp
Saffron 2 Pinch
Green Cardamom 4 nos
Nutmeg/ Jaiphal Powder 0.5 pinch
Fresh Milk 1 tbsp

Method

• Grind mango pulp with sugar well and keep aside.
• Crush saffron and green cardamom seeds well in a traditional grinding stone (Fig 1).
• Add milk and grind well again (Fig 2).
• Mix this with mango pulp.
• Sprinkle a pinch of nutmeg powder and mix well.
• Pour in a serving dish and garnish with some saffron and cardamom seed.
• Serve with puri, rice or paratha.

 

Tips
Do not add nutmeg powder more than half a pinch otherwise it may dominate the taste of mango.
Use sweet mango otherwise the taste would not be good.

Vegan may substitute cow milk with any vegan/almond/ coconut milk.
Adjust sugar as per the sweetness of mango.

“Be Vegetarian Be Happy”
“Live and Let Live”

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Recipe- Assorted Bagel

Assorted Bagel Bread Basket

Ingredients
Bagel Bread Dough

All Purpose Flour (Maida) 250 Gm 

Dry instant yeast 5 gm

Sugar 0.5 tablespoon

Water 150 ml

Salt 0.5 tsp

Oil/ Unsalted Butter 50 ml

Bagel

Sugar 1 tbsp

Roasted Oregano 2 tbsp (For Dusting)

Roasted Zaatar 2 tbsp (For Dusting)

Chopped Olives 1 tbsp (For Dusting)

Sesame Seeds 2 tbsp (For Dusting)

Chocolate Chips 1 tbsp (For Dusting)

Olive oil 7 tsp

 

Method

Bagel Bread Dough

• In a big deep bowl take 50 ml warm water.
• Add sugar and yeast, mix slowly, cover the bowl and leave for 10 mins.
• Meanwhile sift maida into another bowl.
• Check after 10 minutes the yeast will raise and bubbles should form.
• Now add 100 ml warm water, 50 ml oil or melted unsalted butter to that and mix well.
• Now add salt and half of maida.
• Now mix well and keep adding small amounts of maida (you may not have to use it all) to make soft and nonsticky dough. 
• Then knead for further 10 minutes until the dough is smooth and elastic.
• Shape the dough like a ball and put in a greased big bowl (Fig 1).
• Cover loosely with a cling film making sure no air can go inside (Fig 2).
• Leave in a warm place or inside microwave (of course in a switch off mode) for around 1-2 hours.
• By then it should become double or triple in size (Fig 3).
• Take the dough out and punch it a few times.

Bagel

• Now make 7 balls out of the dough and arrange on a grill (Fig 4).
• Cover with a cling film and leave for 10 minutes.
• Meanwhile take a big pan and fill 3/4 with water.
• Add 1 tbsp sugar and let the water boils.
• Now pick one ball and make a hole in the center with your index finger.
• Move your finger a little bit to make the hole wider (Fig 5).

• Dip this ball in to the boiling water (Fig 6).
• Now pick another ball and do the same.
• Do not dip more than 3 balls at a time inside the boiling water as they will double or triple in size (Fig 7).
• Turn each bagel ball after 2-3 minutes or when it looks cooked one side.
• Boil other side as well for 1-2 minutes. (Do not over boil as it may break)
• Gently remove from water and place over a grill.
• Do the same way with all bagel balls and arrange over a grill so that all excess water leaves the balls.

 

• Now preheat the oven at 200°C.
• Dust all bagels with different toppings. Like Oregano, Zaatar, Chopped Olives, Sesame seeds or Chocolate Chips (Fig 8).
• Pour 1 tsp of olive oil over all bagels except chocolate one.
• Bake in a preheated oven at 200°C for 20-30 minutes keep checking if the upper crust is not still brown bake them for further 5-10 minutes at 180°C. 
• When done take them out from the oven and let them cool to handle.
• Serve warm.

 

Tips

• First of all check if yeast is not bubbled, discard it. That means yeast is not good or it might be very old to use.
• For better results sift the maida 2-3 times.
• The ratio of water and maida may vary depending upon weather conditions or quality of maida. So you may not need to use all maida. first add half and then keep adding the remaining maida in small batches to make a soft, light and non sticly dough.
• Knead the dough until you will feel bit lighter in weight.
• While dipping the bagel balls into the boiling water be very careful. If your pan is small dip only one bagel at a time as they will raise in size.
• Do not boil each bagel for more than 5 minutes.
• You can use your choice of toppings. 
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