Mango Milk Shake & Watermelon Juice.

Who does not like mangoes? It is always best to have fruits and veggeis during their season. They are full of vitamins and minerals. Mangoes are of different varieties and you get mangoes in all corners of India. Here is a simple recipe of Mango Milk Shake which is prepared with " Alphansa " one of the best variety mango.
Watermelon helps you to keep your body cool when the temperature raises and the day turns as hot boiling water. The body needs to have the moisture because it gets dehydrated because of the hot temperature. Try to drink more water or fresh juice so that you can stay fit and healthy.

Mango is the fruits of kings. It is already pouring plenty in the market. Though it is said that this year mango yield is less still you see loads of mangoes every where. They have made a provision that each mango growing farmer can contact the public and supply mangoes to his needs. That way it is the best idea, where farmer or buyer will not be cheated unless the crook, greedy ones. Any ways all the best to both. The buyers and sellers.

These were the first mangoes entered our house. They were bought by our son Rishikanth in the Bangalore Market place where he had a photo sessions. He went early in the morning around 5 with his friend and shot some good pictures. They went around the market near by and took some pics also. In the mean while he has bought some mangoes( said to be Alphans- but I doubt 😈 ). It was  sweet and we had to be happy with those mangoes. Since they were soft and good for milk shake or rasayana. (Rasayana we add fresh coconut milk). So I turned these mangoes in to mango milk shake and its simple and quick and you can drink it without guilt. Not that harm since you add milk and I have added little jaggery (organic). Children are always ready to have mango milk shake and is really good for every one. If you are diabetic then drink 1/4 of the glass at time.
Lets see the recipe Now:

Things Needed :

Ripen soft Mangoes : 2
Milk : 1 Cup  (Boiled and cooled)
Jaggery/Honey/Sugar : 1 to 2 Tablespoons

Method :

1. Wash and clean the mango and wipe it with a clean dry cloth.
2. Squeeze out the pulp. Put little water to a bowl and dip the outer layer and squeeze out the remaining juice part nicely.

3. Put the pulp and the watery pulp together. Blend it in a mixi jar. Add jaggery and give a churn.
4. Add milk and grind it for 1 to 2 minutes. Put it to a big bowl. Add a pinch of salt. Mix it well.

5. Pour it to the serving glass and serve.

Note :

Use the sweetest fruits for milk shake. Boil milk let it cool then use it for milk shake. Adding ice cube or cold water is optional. I have used jaggery. Use of sugar/honey is optional. Adding milk is not that good idea because it might not taste that good.
Time : 10 Minutes
Serves : 3 Glasses.

 Watermelon Drink :
Method :

Remove the red fruit part and grind it nicely. (Strictly do not add any extra water, because watermelon is loaded with water).
Grind it in a mixi jar and sieve with a strainer so that broken seed skin can be removed easily.
Pour it to the serving glass. Adding sugar/jaggery/ honey is optional. I have not added any sweet to this " WaterMelon Juice".

Raw Mango - Carrot - Coconut Chutney

Raw Mango - Carrot - Coconut Chutney is a side dish. |It is the time for raw mangoes and you can choose the best mangoes in the market. You should make use of seasonal fruits and vegetables which helps you to keep fit because of their natural content.

One more chutney for chutney lovers. People who loves chutney know the yummy taste of it and just enjoy this " Raw Mango - Carrot - Coconut Chutney " with hot rice and a spoon of fresh ghee.
I have just tried this " Raw mango - Carrot - Coconut Chutney " and it is just yummy and goes well with all most all the main dishes. Carrot's sweetness. raw mango's sourness and the coconut flavour goes well hand in hand and binds it so well and the chutney turns superb.
Let us see the recipe Now :
No Onion OR No Garlic Added in this "Raw Mango - Carrot - Coconut Chutney".

Things Needed :

For frying :
Oil : 1/2 Teaspoon
Urid dal: 1 Teaspoon
Red chilly : 4 to 5
Ingh : A pinch
Curry leaves : 8 to 10 leaves
For adding :
Raw Mango : 1 Small one
Carrot : 1
Coconut : 1 Cup (1/2 coconut, cut or grated)
Salt : Required salt.
For seasoning :
Red chilly : 1
Mustard seeds : 1/2 Teaspoon
Ingh: A pinch
Curry Leaves : 6 to 8

Method :

1. Wash and cut mangoes into small pieces
2. Wash and scrape out the outer layer of carrot and cut into small pieces.
3. Wash curry leaves and keep it aside. Grate or cut coconut into small pieces.
4. Keep a pan and put 1/2 teaspoon of oil. Put urid dal and fry till it turns golden brown.
5. Add red chilly ( 4 to 5 ) and fry for 10 seconds.

6. Add curry leaves and ingh. Add cut mangoes and carrots. Mix it nicely and put off the fire.

7. Add cut or grated coconut. Let it cool. Grind it with required water. (Use of water should be less).
8. Add salt and grind it for 2 minutes. Remove the chutney from the mixi jar.
9. Add mustard seeds, ingh, curry leaves seasoning and serve with the main dish of your choice.

Note :

Fry urid dal in low flame so that it does not get burnt. Use of chilly is optional. It is not necessary to fry carrots and raw mango pieces. Removing the outer skin of mango is optional. ( I do not). Use very little water while grinding chutney. Then add it according to your requirement. Adding seasoning is optional. (Some time we do not add seasoning). Use of any cooking oil is optional. I have used coconut oil. Adding onions and garlic is optional.
Time : 10 Minutes
Serves : 2 to 3.

Cucumber - Kamakasturi Coolant ( Cucumber Juice)

Cucumber Juice helps to reduce the heat and takes care of you to be cool. Cucumber juice can be done easily and its available plenty in the market every where at any time of the year.

I have used Small size cucumber, Kamakasturi seeds and honey. 

Kamakasturi plant is also known as Thai Basil, Sweet basil. They are known as Sabja seeds. Sabja seeds are known as Kama Kasturi in Kannada, Vithai in Tamil, Sabja Ginjalu - Telugu. Baburi - Punjabi. The plants looks like Tulsi and it is also known as tulsi seeds. TulsiBija in Bengali.
Sabja/Kamakasturi seeds contain carbohydrates, very low in fat and rich with protein. It is rich in Vitamin A, Vitamin C and minerals like calcium, iron, magnesium and potassium. Kamakasturi seeds helps in good digestion, makes the body cool and helps the skin to glow. It is said that the leaves helps to keep away the tummy worms and reduces the menstrual cramps. It helps to control the inflammation and increases the appetite. Its oil is used for treating pains and aches
Lets see the recipe now:
Kamakasturi seeds from home garden. It grows very well in pots.
I have used honey instead of sugar. Jaggery can be used instead of honey /sugar. Adding little salt helps you get away the dehydration.

Things Needed :

Cucumber : 2 (Small size)
Lemon : 1/2 (Lemon extract)
Honey : 2 Tablespoons
Salt : A pinch
Kamakasturi seeds : 1 Teaspoon.

Method :

1. Wash and remove the outer layer of cucumber. Cut them into small.

2. Soak kamakasturi seeds in water.

3. Grind cut cucumber with very little water. Cucumber is loaded with water. ( Very little water to grind).

4. Put it in a big bowl.
5. Add honey and a pinch of salt. Add lemon extract.

6. Add Kamakasturi seeds and mix it well.

7. Serve Cucumber Juice with Kamakasturi seeds.

Note :

Adding cold water is optional. Adding ice while serving is also optional. Adding sugar/jaggery is optional. Adding a pinch of salt helps you to get away with cold or cough.
Time : 10 Minutes
Serves : 2.

Kamakasturi Seeds.

Kamasturi Seeds just from the plant.

Ground Nuts Chutney

Groundnuts Chutney is a side dish and goes well with almost all the main dish.

Watch the procedure it is simple and quick.

Groundnuts are loved by most of us. Ground Nuts are widely grown and used in our cooking. Ground Nuts are loaded with many healthy properties.

Let us see some benefits of eating Ground Nuts in our diet.

They are rich in nutrients which are essential for our body. They are loaded with fiber, protein, minerals, mono unsaturated fatty acids and antioxidants.They help to lower the bad cholesterol and increase the good cholesterol levels in our body. Ground Nuts helps for the good growth of the body. It protects the skin. They contain minerals like potassium, manganese, copper, calcium, magnesium, iron, and zinc and Vitamin B complex, Vitamin B 6 and Vitamin B 9.

Lets see the recipe now : 

Things Needed : 

Ground Nuts : 2 Tablespoons

Fresh Coconut : 1 Cup

Tamarind : 1/ Marble size

Green chilly : 2

Salt : As required

Seasoning : 

Mustard seeds : 1/2 Teaspoon

Ingh/Asafoetida : A pinch

Curry Leaves : 5 to 6 

Oil : 1 Teaspoon

Method :

1. Dry roast ground nuts and leave it for cooling. Remove the outer skin. 

2. Grate coconut and grind it with tamarind (very little), salt, roasted ground nuts and green chilly.

3. Shift the ground chutney to a serving dish and add required water.

4. Season with mustard, curry leaves and ingh seasoning.

5. Ground Nut chutney is ready to serve. 

Note :

Use very little water to grind. Or it turns as watery chutney. Adding chilly more/less is optional.

Add required water once you shift the chutney to a serving bowl. Use of fresh coconut taste good.

 Time : 10 Minutes

Serves : 2 to 3. 

Green Grapes Chutney

Grapes and chutney you must be just thinking  Hmmmmm .Yes it is chutney from green fruity grapes. It was just a try and it turned out be Wow,,,and tasty.

I have used green grapes, fresh coconut and green chilly. Green Grapes chutney is a side dish and it goes well with almost all the main dishes.

Got these greapes from the form while coming back from Chikka Ballapura after a visit to Avala Betta. 

Avala Betta is a small hill, where the cows used to go up and have their green grass. On the top it is very nice. There are edges which looks scary and people go and take pictures standing on the sharp
edge.
. 

Even now cows come to graze. Avala means Cows in Telugu language and because of this the Gudda (what we call for a small hilltop) is called Avala betta.  

Lets see some benefits of eating Grapes in our diet.

It is well known that eating fresh fruits and vegetables always keeps us healthy and strong. Grapes are well known as queen of fruits. They are filled with antioxidants. They are rich in anti-inflammatory properties and good for bone health and good for balancing the blood pressure level in our body. Grapes are filled with fiber and Vitamin C and a good help for people who suffer from constipation. They are rich source of micro nutrients like copper, iron and manganese. They help to strengthen the bones. They are good for indegestion, kidney disorders. Grapes are filled with Vitamin A, Vitamin C, Vitamin B6 and minerals like potassium, calcium, iron, phosphorus, magnesium.

No Onion or Garlic used in this dish.

Things Needed :

Green Grapes : 1 Bunch (20 to 25 fruits)
Urid dal : 1 Tablespoon
Green chilly : 2 to 3
Curry Leaves : 6 to 8
Ingh/Asafotida : A pinch
Coconut : 1 Cup ( 3 to 4 Tablespoons).
Seasoning :
Mustard seeds : 1/2 Teaspoon
Curry leaves : 2 to 3
Oil : 1/2 Teaspoon.
Ingh : A pinch

Method :

1. Wash and remove the seeds from grapes. Keep it aside.
2. Wash green chilly and curry leaves. Grate coconut.

3. Keep a small pan on the fire. Put little oil and a tablespoon of urid dal and fry nicely. Add green chilly to it.
4. Add curry leaves and ingh to the fried mixture. Let it cool.

5. Now grind green grapes, grated coconut, fried dal mixture and salt with very little water.

6. Remove from the mixi jar and put it in a serving dish. .
5. Season with mustard and urid dal. Serve with one of the side dish.

Note : 

Frying urid dal in a very little oil is optional. ( I have used little oil). You can dry roast too. Taste differ. No need to add any tamarind pulp of lemon extract sinch grapes are bit sour . Adding mustard seasoning is also an option.
Time : 10 Minutes
Serves : 3 to 4 

Spicy Peas -Tomato Soup

How about having some freshly prepared Soup? 
It is cold and rainy season here. Having some thing hot and a bit spicy soup really makes you happy. Soups are always refreshing and a kind of energizing drink.

There are varieties of soups and each one can just prepare using their creation. Creating something healthy is really a good habit too. Definitely not much of cream/cheese is not allowed in my cooking. I am not that fond of these things either. Thats why I can say there are different ways of preparing dishes. I am not blamming any one here. It is your creation and just go ahead do what ever you thought of.
It is a rainy season here and the weather is getting cold and cold. How about having some Tomato and peas soup? It is an easy, healthy and quick dish that anyone can easily prepare and enjoy.
I have just used some peas tomato and spice like pepper and clove. Little milk is added to it.
Lets see some benefits of having peas in our diet.
Green Peas are rich nutritious legumes/vegetables rich in minerals, vitamins and anti oxidants. Tender peas is said to be low in calories. They have no cholesterol and they contain good amount of soluble and in soluble fiber. They are rich in minerals like protein, folic acid, calcium, iron, copper, zinc and manganese. They do contain Vitamin C and it is a powerful natural water sooluble anti oxidant. They do help the human body to develop resistance power. against infections and inflammations. Vitamin A which is essential nutrient required for maintaining healthy membranes, skin an deye sight. Garden peas are rich source of Vitamin K. that helps in bone mass building function.
Let us see the recipe:

Things Needed :

Tomato : 1
Fresh/Frozen peas : 1 Cup. (100 grams)
Peppar pods : 4 to 5 pods
Clove : 1
Ginger : 1/2 Teaspoon (Grated)
Salt : To taste
Coriander leaves : 2 to 3 Tablespoons
Turmeric powder : a pinch
Boiled milk. : 1 Cup
Water : 2 to 3 Cups.

Method :

1. Wash and boil tomatoes for a minute and put off the fire. Let it cool.
2. Remove the outer layer of the tomato and keep it aside.
3. Boil peas with a cup of water for 5 miunutes. It is better to use fresh peas.
4. Let it cool. Put 1 Tablespoon of cooked peas and tomatoes in a mixi jar.
5. Add clove, ginger and little water. Grind it till paste.

6. Put the ground mixture and needed water, salt and turmeric powder.
7. Let it be very watery consistency. Add crushed pepper.

8. Let it boil at least for 3 to 4 minutes. Put off the fire and add boiled milk.
9. Shift this Peas - Tomato Soup to a serving bowl. Add coriander leaves.

10. Serve it when it is piping hot.

Note :

I have used frozen peas. Wash the peas before using it. Boil it nicely. You can use fresh peas if available. (Always better to use fresh peas). You can add little butter and cream. ( optional). I have added fresh milk. Adding more vegetables like carrots, beans potatoes are optional. It taste better.
I have cooked tomato and peas together. (Optional). You can add pudina/mint leaves. It adds to the aroma. You can add some chilly powder, chat masala powder or any spice of your choice.
Time : 10 Minutes
Serves : 3 to 4.