Keri no Ras (Mango Ras)

Keri no ras(mango puree)-A simple and refreshing gujarati dessert, light and tasty to eat.Made from ripe fresh mangoes, chilled and served with puri.

Ingredients:

4 Ripe mangoes

1 tablespoon powdered sugar( optional if mangoes are not sweet enough)

Method:

1. Wash the mangoes and dry them.

2. Roll the mangoes between your hands to release the juices.

3. Skin and cut the mango into diced pieces, discard the stone.

4. Place diced mango pieces in a food processor.

5.Puree the mango.

6. Sieve the mango pulp to remove any fibres

7. Add powdered sugar only if the mangoes are not sweet enough.

8. Mix throughly and transfer to a serving dish.

9.Chill

Serve with plain puris.

http://simplysensationalfood.blogspot.com/2008/11/puri-fried-puffed-whole-wheat-flat.html

Tindora and corn sabji (dry)

Ingredients:

8 oz tindora washed and quartered
1 bowl sweet corn kernels
1 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoon chilli powdersalt to taste
1 tablespoon tomato puree or paste
½ teaspoon mustard seeds
1/ teaspoon ground coriander powder
½ teaspoon ground cumin powder
1 tablespoon fresh chopped coriander for garnish
1 tablespoon oil
2 tablespoons water

Method:

1. Pour oil in a pan and season with mustard seeds.
2. Next add the garlic and sauté till the raw smell is gone.
3. Add the tindora, corn, turmeric, red chilli powder, salt , jeera powder, coriander powder. Mix
4. Add the two tablespoon of water to the tomato puree and add the vegetables. Stir fry till the vegetables are tender but still crisp .
5. Transfer to a serving dish
6. Garnish with fresh coriander.

Serve with rice or roti.

Masala rice

Ingredients:

8 oz preboiled cold rice

1/2 teaspoon salt

1/2 teaspoon turmeric

2 green chillies finely chopped(optional)

1 tablespoon sunflower oil

1/4 teaspoon mustard seeds.

1 spring onion finely chopped for garnish.

Method:

1.Add the salt and turmeric to the cold pre boiled rice and mix. Keep aside

2.In a frying pan add the oil when hot add mustard seeds and chillies

3.Wait for the mustard seeds to pop add the rice and warm throughly for about five minutes gently tossing as not to break the grains.

4.When rice warmed through transfer to serving dish and garnish with spring onion.

Serve with yoghurt.

Fairy Cakes

Fairy cakes-Individual little cup cakes.light and fluffy,decorated with sweets.Ideal for birthday parties , picnics and lunch boxes.

Ingredients:

8 oz self raising flour

8 oz butter or margerine(must be soft and room temperature)

8 oz sugar

1 teaspoon vanilla essence
4 eggs

For Icing:

2 oz butter softened

6 oz icing sugar

Food colouring of choice few drops

1 tablespoon water

Sweets for decoration

Method :

1. Preheat oven to 200 degrees

2. Place cake cases into a 12 hole tartlet tin

3. Cream together the sugar and butter

4. Add eggs mix gently

5. Add the vanilla , mix throughly

6.Sift the flour and fold into mixture.

7.Divide mixture into 24 cases and bake in oven for 15 mins until golden brown

8. Remove and allow to cool.

For Icing:

9. Cream together the icing sugar and softened butter

10. Add food colour and water.

11.When cakes are cooled , spread or pipe the icing over each cake and sprinkle with sweets or decoration of your choice.

Alternatively the mixture can be poured into a 9 inch greased and lined cake tin to make a large cake.Cook at 180 degrees for 35-40 mins.

Pudla-indian savory pancakes.

Pudla- A savory pancake made from chickpea flour(besan) and fresh fenugreek(methi).Delicately seasoned with chilies and fresh ginger, these pancakes are a wonderful snack option served with pickle and yoghurt.
Ingredients:
8 oz besan (chick pea flour)
2 oz fresh methi finely chopped
1 1/2 teaspoon salt
2-3 green chillies finely chopped
1 teaspoon fresh ginger paste
1 teaspoon oil
1/2 teaspoon eno salts
1/2 teaspoon chilli powder (optional)
2 tablespoons oil for cooking pan cakes.
1/2 pint water to make batter.

Method:

1.Put the water, besan, chillies, ginger, methi leaves, salt in a blender and make a thin batter.
2.To this batter add the 1 teaspoon oil and eno salts and stir.
3.Heat a non stick skillet or frying pan and sparingly oil it.
4. Using a ladle pour some batter on to the hot skillet and spread in circular motion using back of ladle to form thin pancake.
5.When bubbles start to form on pancake, lightly spread oil on to it and flip it over.
6.Cook other side for about 1 -1 1/2 minute.
7.Pancake is ready, repeat procedure for rest of batter.

Serve with yoghurt and Green coriander chutney