RAW MANGO PICKLE/ KACCHE AAM KA ACHAR

Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil.In India pickle are relished as a side in every meal. It is eaten with dal-rice , dal-roti, parathas & even with many breakfast dishes. Indian cuisine is diverse so a mango pickle is made in many different ways .I am sharing the easiest recipe to make it at home.

I recently got achar masala from 420 masala https://www.mangaateraho.com/420-Masala-c57552056  here I  used here this masala and  the amazing quality just enhanced the taste of the Achar .

INGREDIENTS:

  • 1/2 kg Raw Mango / Kachcha Aam
  • 100 gm 420  Pickle masala
  • 100gm  Mustard Oil / Sarso ka tel
  • 1 tbsp Red Chilli powder / Laal mirch powder
  • 1 tsp Kashmiri Chilli Powder
  • 1/2 tsp Asafoetida / Hing powder
  • 50 gm Salt

INSTRUCTIONS:

  1. Wash and wipe mangoes with a cloth. Peel the mangoes and chop into small pieces.
  2. Mix salt  in the chopped mango pieces and keep covered for 5-6 hours.
  3. Drain the mango pieces on a steel or plastic colander to strain all the water.
  4. Spread the mango pieces on a cloth for 2 hours, to remove all the extra moisture.
  5. Take the pieces in a bowl and mix all the spices .
  6. Heat the oil well and then let it come to room temperature, Mix the oil in the mango and masala mixture.
  7. Mix well and transfer the pickle in a glass or plastic jar.
  8. Let it mature for 2 days so mango pieces become slightely soft and absorb the flavours.
  9. Serve with paratha,thepla , khichdi or rice.

NOTES:

  • You can substitute mustard oil with any cooking oil which you normally use for making pickles.
     
     

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BOONDI LADOO CHEESE CAKE

Have too many boondi laddoos at home ? Try out this innovative Boondi Laddoo Cheesecake recipe. Prepared with yoghurt, paneer and whipped cream and boondi laddoos and biscuits .This is delicious dessert recipe that your loved once would love to have .It will give a modern twist to your leftover laddoos and a brand new sweet dish recipe to flaunt among the guests. Try it .

INGREDIENTS:

For no-bake boondi ladoo cheesecake recipe:

  • 200 gm paneer
  • 2 medium boondi ladoo mashed
  • ¼ cup hung yoghurt (dahi or curd) Make sure it is thick, not watery
  • 1/4  cup white granulated sugar reduce according to your taste.
  • ½ cup Heavy whipping cream or fresh cream or malai

For no-bake boondi ladoo cheesecake recipe:

  • 200 gm paneer
  • 2 medium boondi ladoo mashed
  • ¼ cup hung yoghurt (dahi or curd) Make sure it is thick, not watery
  • 1/4  cup white granulated sugar reduce according to your taste.
  • ½ cup Heavy whipping cream or fresh cream or malai

INSTRUCTIONS:

Making the bottom crust:

  1. Prepare the pan for the cheesecake. If you want to make round big cheesecake then use 9 inch or 6-inch diameter springform pan or tart pan which has a removable bottom.
  2. Generously grease the pan (bottom and sides) with butter and keep it aside.
    Or if you want to make individual serving cheesecake then use the muffin pan.
  3. Line the muffin pan with cupcake liners.
  4. Take graham cracker crumbs, sugar and melted butter in a bowl. Mix well.
    Press crumbs evenly in the bottom of the pan.
  5. I used the bottom of the glass to press it tight and even.
  6. keep in refrigerator to set for about 15-20 minutes to set.

Making  cheesecake filling:

  1. Take heavy cream in a bowl. Make sure it is chilled.Whip it till you get a stiff peak. keep it aside.
  2. Blend paneer and thick yoghurt and sugar in the blender till smooth. Remove it to a bowl. Add whipped cream. fold it in.
  3. Now remove the prepared crust from the fridge. pour the cheesecake mixture into it.
  4. I am adding some mashed boondi laddoo here .
  5. Let it chill for 6-7 hours or overnight in the fridge
  6. Once chilled and set. remove it. Decorate with some more boondi ladoos .
     

 

  1. wp-16231695229414581231542187208591.jpg

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STUFFED MANGO KULFI

An interesting Mango recipe to beat the heat.
Stuffed mango kulfi recipe is a delicious ice cream recipe inside mango .Kulfi is made with full fat milk and sugar or condensed milk. Kulfi is prepared by reducing milk by boiling. Making this ice cream is very easy with only 4 ingredients. People of all ages enjoy this delicacy. Mangoes can be savored many ways.. and this is one of them. One of the good looking ways to enjoy mangoes.

INGREDIENTS:

  • mangoes – 2-3
  • whole/full fat milk – 4 cups
  • condensed milk or sugar – 1/2 cup
  • pistachios and cashew pieces/crumbs – 3 tbsp

INSTRUCTIONS:

  1. Take 1 litre full fat milk in a pot or kadai. Boil it on medium high.
  2. Once it comes to a boil reduce the heat to low. Keep stirring in between.
  3. Stir well making sure milk doesn’t stick to the bottom.
  4. Add 1/2 cup condensed milk and 1 or 2 tbsp cashew and pistachios finely chopped pieces. If adding sugar, add it after the milk reduces.
  5. Boil the milk on low flame for 30 minutes or till milk reduces to 1/3 of the total quantity.
  6. Keep stirring in between to avoid sticking.
  7. Turn off the heat and let it cool.
  8. Now we need to remove the seed of the mango while keeping the entire shape of the mango intact.
  9. Gently squeeze the mango & do not peel the mango. Remove the top of the mango by slicing the head/cap of the mango. Retain this cap. Now using a kitchen knife loosened the pulp around the mango seed.
  10. Firmly hold the seed and rotate it to loosen it further. Now pull it out. Place the mango with skin on in a small cup so it stands upright. Remove any pulp from the seed and add it back to the empty mango shell.
  11. Fill this cavity of the mango shell with the kulfi mixture. Put the mango cap back and freeze it. Once frozen, remove and peel the mango and then slice and serve. Garnish with pista and serve it frozen.wp-16230374305756651359784128512765.jpg

NOTES:

Use firm and ripe mangoes.

You may substitute condensed milk with sugar.

If adding sugar, add it after the milk reduces.

You may adjust sugar or condensed milk if needed.

Almonds can also be used along with cashews and pistachios.

You can eat the leftover kulfi, it is basically basundi. It tastes sooo delicious.

You can mix mango pulp with left over kulfi and freeze to make mango kulfi.

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ACHARI MATHRI

It is a popular snack of Northern India and is one of the favorite choices for Chai Nashta(high tea) in most households.
These crackers really are great finger food. 

I recently got achar masala from 420 masala, https://www.mangaateraho.com/420-Masala-c57552056 so I use this in my mathris.
Achari Mathri is a good way of using left over spicy pickle masala; I used fresh achar masala because I had and the outcome was even better!
P.S. I made them in flower shape to add extra flair.

INGREDIENTS:

  • Sooji / Fine Semolina – 1/4cup
  • Maida / Refined Flour – 1cup
  • Ajwain / Carom seeds – 1/2 tsp
  • Achaar ka masala 1 tbsp
  • oil – 1&1/2 tbsp
  • Salt – to taste
  • Water – 1/2 cup
  • oil for frying

INSTRUCTIONS:

  1. Take the big mixing bowl and add the Sooji, maida, salt,ajwain, and achar masala together. Mix.
  2. Now add 1&1/2 tbsp of oil. Mix well and bring the flour together to bind. It should be of consistency that when you make a fist with flour, it should stay as a loose fist.
  3. Start adding warm water, 1 tbsp at a time. It will take about 2 tbsp of warm water to make a tight dough. The dough should not be soft. Knead for 2 minutes to combine the ingredients. Cover the dough with another bowl or plate and let sit for about 20 minutes.
  4. Make a ball out of one dough portion. Roll it out into a thin disc.  Cut out with fondant cutter and make flower shaped mathris . Set aside. Finish the rest of the dough likewise.
  5. Heat oil in a wok or kadhai to maximum. Once hot, reduce the temperature to medium.
  6. Gently drop 10-12 small mathris at the same time in the hot oil. After a minute, increase the temperature to medium high and fry till the mathris become pinkish golden.
  7. It takes about 3-5 minutes each lot. Finish frying all the mathris likewise.
    Served with a cup of tea.
     

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RICH EGGLESS CHOCOLATE CAKE

This Rich Eggless Chocolate Cake Recipe is so delicious and it just satisfies your Chocolate carvings.
It just has the basic ingredients, flour, oil, curd, cocoa powder and sugar.

INGREDIENTS:

  • 3/4 cup All purpose Flour/Maida
  • 1/2 cupCocoa Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • pinch of Salt
  • 1/3 cup Oil
  • 3/4 cup Castor Sugar
  • 1/2 cup Hung Curd / Yoghurt
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Milk
  • 1/2 tsp Vinegar

INSTRUCTIONS:

  1. Measure all the dry ingredients and whisk it.
  2. Using a whisk, beat oil and sugar till mixed.
  3. Add hung Curd and vanilla extract.
  4. Mix Milk and vinegar, let it stand for 5 min.
  5. Whisk dry and wet ingredients together. Mix well till incorporated.
  6. Pour it in a loaf pan or 6″ pan and bake it for 20-30 min.
  7. Let the cake cool down completely before applying cream.
  8. Granish with some nutella and enjoy .You can decorate as per your choice .

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WATERMELON ROSE COOLER

This drink is not only beautiful to look but is tasty and refreshing as well.

You’ll love how easy this watermelon rosé cooler drink  is to make, it really only requires two ingredients! While you do have to plan a little bit ahead of time to freeze the rosé water and watermelon, it makes preparation super easy for when you have guests over! Cheers!

INGREDIENTS:

  • Watermelon balls as required
  • Rose syrup water 1 1/2 cups
  • Fresh mint leaves as required
  • Roasted cumin seeds 2 teaspoons
  • Black salt to taste
  • Chaat masala 1 teaspoon
  • White aerated lemon drink 2 cups
  • Watermelon hearts to garnish

INSTRUCTIONS:

  1. Put 2 watermelon balls and a mint leaf in each square of an ice tray mould.
    Top up with rose syrup water, cover and freeze for 3-4 hours or till set.wp-16213329878934696004822878128114.jpg
    Put cumin seeds, black salt and chaat masala in a mortar and crush with the pestle into fine powder.
    Put 4-5 watermelon and rose cubes into each serving glass, add ½ teaspoon crushed cumin seeds mixture, 3-4 torn mint leaves and ½ cup white aerated drink and mix.
    Garnish the rim of each glass with watermelon heart and serve chilled immediately. 
     
     

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