Recipe- Mango Banana Smoothie

Mango Banana Smoothie

Ingredients
Mango 1 medium
Banana 1 small
Cold Milk 1 cup
Sugar 3 tsp (optional)

Recipe- Mango Surprise

Mango Surprise
(Eggless also Gelatin free)

Ingredients
Milk 0.5 liter
Sliced Pistachio 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 0.5 tsp
Fresh Mangoes 3 medium
Whip Cream 4 tbsp
Sugar 2 tbsp

Method

• Take milk in a heavy bottom or non stick pan.
• Let it boil on high flame.
• Once milk starts boiling turn the flame to low.
• Partially cover the pan and keep stirring at regular intervals.
• When milk is reduced to 3/4 add green cardamom powder and sliced pistachio.
• Soak saffron in a tbsp of cold milk and add to the milk mix well.
• Add sugar and let it cook for further 15 minutes on low flame.
• Keep stirring and scrapping the side at regular intervals.
• When milk is reduced to half, switch off the flame and let it cool down to room temperature.
• Refrigerate for around one hour.
• Meanwhile clean and wash mangoes properly.
• Cut the top and keep aside ( you no need to discard that as we will use it later)
• Now squeeze each mango a bit to soften.
• Now with the help of a sharp knife remove the mango seed (hard part in side the mango or Guthli).
• Keep aside and do the same with each mango.
• Now take a spoon and scoop out mango pulp leaving a thin layer inside the mango.
• Collect all the pulp from the seed as well in a bowl.
• Take small glasses and let mango shells stand on each glass.
• Now take the milk out from the refrigerator, add whipped cream and beat with hand mixer on high for 4-5 minutes.
• Now add mango pulp and again beat for another 4-5 minutes.
• Now pour this mango milk mix in to mango shells very carefully and cover with a top part of mango you cut before. 
• Deep freeze for atleast 3-4 hours.
• Now before serving remove mangoes from freezer and keep in refrigerator for 15 minutes.
• Now cut the mango lengthwise and Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
For the smooth creamy texture keep mangoes in refrigerator for 10-15 minutes before serving from deep freezer.
Adjust sugar as per your taste.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Kesar Pista Kulfi

Melt in Mouth Kesar Pista Kulfi
(Eggless also Gelatin free)

Ingredients
Milk 1 liter
Sliced Pistachio 1 tbsp
Sliced Almond 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 1 tsp
Whip Cream 1 bowl
Sugar 4 tbsp

Method

• Take milk in a heavy bottom or non stick pan.
• Let it boil on high flame.
• Once milk starts boiling turn the flame to low.
• Partially cover the pan and keep stirring at regular intervals.
• When milk is reduced to 3/4 add green cardamom powder, sliced almond and pistachio.
• Soak saffron in a tbsp of cold milk and add to the milk mix well.
• Add sugar and let it cook for further 15 minutes on low flame.
• Keep stirring and scrapping the side at regular intervals.
• When milk is reduced to half, switch off the flame and let it cool down to room temperature.
• Refrigerate for around one hour.
• Add whipped cream and beat with hand mixer on high for 4-5 minutes.
• Refrigerate for another 1 hour.
• Beat again for 4-5 minutes on high with a hand mixer.
• Pour in to the ice cream molds or in any air tight container.
• Deep freeze for at least 3-4 hours.
• Now before serving remove from freezer and keep in refrigerate for 15 minutes.
• This will help easy scooping with a creamy texture.
• Garnish with some sliced almond, pistachio and saffron.
• Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
For the smooth creamy texture keep ice cream in refrigerator from deep freezer for 10-15 minutes before serving.
Adjust sugar as per your taste.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Strawberry Breakfast Smoothie

Healthy Strawberry Breakfast Smoothie

Ingredients
Strawberry 10 nos
Cold Milk 1 cup
Curd 2 tbsp
Oats (ready to eat) 1 cup
Sugar 3 tbsp

Method 

• Take cleaned and washed strawberries in a blender jar.
• Add sugar and blend till smooth texture.
• Add oats and blend well.
• Add cold milk and curd blend well.
• Serve immediately.

Tips
You can adjust the oat quantity as per required thickness.
Adjust sugar as per taste and as per sweetness of strawberries.
If you want real chill blend with some ice cubes as well.
You can replace oats with your choice of muesli.
Garnish with a piece of oat bar.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Creamy Mango Pistachio Ice cream

Creamy Mango Pistachio Ice cream
(Eggless also Gelatin free)

Ingredients
Milk 1 liter
Sliced Pistachio 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 1 tsp
Fresh Mango pulp 1 bowl
Fresh Mango chopped 2 tbsp
Whip Cream 1 bowl
Sugar 3 tbsp

Method

• Take milk in a heavy bottom or non stick pan.
• Let it boil on high flame.
• Once milk starts boiling turn the flame to low.
• Partially cover the pan and keep stirring at regular intervals.
• When milk is reduced to 3/4 add green cardamom powder and sliced pistachio.
• Soak saffron in a tbsp of cold milk and add to the milk mix well.
• Add sugar and let it cook for further 15 minutes on low flame.
• Keep stirring and scrapping the side at regular intervals.
• When milk is reduced to half, switch off the flame and let it cool down to room temperature.
• Refrigerate for around one hour.
• Add whipped cream and beat with hand mixer on high for 4-5 minutes.
• Now add mango pulp and again beat for another 4-5 minutes.
• Now mix gently chopped mangoes.
• Pour in to the ice cream molds or in any air tight container.
• Deep freeze for atleast 3-4 hours.
• Now before serving remove from freezer and keep in refrigerate for 15 minutes.
• This will help easy scooping with a creamy texture.
• Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
For the smooth creamy texture keep ice cream in refrigerator for 10-15 minutes before serving from deep freezer.
Adjust sugar as per your taste.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Chilled Dry Fruit Milk

Chilled Dry Fruit Milk

Ingredients
Milk 1 liter
Sliced Almond 1 tbsp
Sliced Pistachio 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 1 tsp
Crushed Black Pepper 0.5 tsp
Sugar 3 tbsp

Method

• Take milk in a heavy bottom or non stick pan.
• Let it boil on high flame.
• Once milk starts boiling turn the flame to low.
• Partially cover the pan and keep stirring at regular intervals.
• When milk is reduced to 3/4 add crushed black pepper, green cardamom powder, sliced almond and pistachio.
• Soak saffron in a tbsp of cold milk and add to the milk mix well.
• Add sugar and let it cook for further 15 minutes on low flame.
• Keep stirring and scrapping the side at regular intervals.
• When milk is reduced to half, switch off the flame and pour the milk in an airtight container.
• Cap the container when milk is at room temperature
• Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
Adjust sugar as per your taste.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Rava Kheer

Rava Kheer

Ingredients (2 nos)
Suji 4 tbsp
Ghee 2 tsp
Sugar 4 tsp cup
Milk 4 cups
Chopped Almond 2 tsp
Chopped Pistachio 2 tsp
Raisins 2 tsp
Saffron 1 pinch

Method

• Heat ghee in a pan on medium flame.
• When ghee is hot enough add suji.
• Keep stirring Suji and fry untill golden brown.
• Remove from flame, add milk and sugar.
• Put the pan on medium  flame and add saffron and nuts.
• When milk starts boiling switch the flame to low.
• Cover the pan and leave on low flame for 1-2 minutes.
• Switch off the flame and garnish with nuts.
• Serve hot.

Tips
Make it just before you need to serve. as it may set if you leave it for long.
Add nuts of your choice.

"Be Vegetarian Be Happy"
"Live and Let Live"

Recipe- Phirni

Phirni

Ingredients
Uncooked Rice 0.75 cup
Cooked Rice 2-3 tbsp
Milk 1 litre
Sugar 4-5 tbsp 
Green Cardamom 2 nos
Saffron 1 pinch

Method

• Wash and soak uncooked rice for 2-3 hours.
• Drain and wipe rice with a clean cloth.
• Grind in to a coarse powder and keep aside.
• Grind cooked rice as well in to a coarse paste and mix sufficient cold milk to make the consistency thin. Keep aside.
• Heat a heavy bottom pan on high flame and bring milk to boil.
• When milk starts boiling add the rice powder and reduce the flame to low.
• Partially cover the pan and keep stirring at regular intervals.
• Crush the green cardamom and add to the milk.
• Soak saffron in a tbsp of cold milk and add to the boiling milk mix well.
• Add sugar and mix well.
• Keep stirring and add cooked rice paste.
• Check if rice is cooked and when phirni appears sufficient thick (keeping in mind that it will thickens more when you cool it) switch off the flame. 
• Pour in serving bowls, garnish with saffron and cardamom.
• Cover and refrigerate for 1-2 hours.
• Serve Chill.

Tips
You can use ready made rice rava instead of soaking and grinding rice.
You can mix chopped or powdered dry fruits as well.
You can adjust sugar according to your taste.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Daal Makhni

Daal Makhni

Ingredients
Urad whole Black Daal 0.5 cup
Rajma 1 tbsp
Ghee 1 tbsp
Jeera 1 tsp
Hing /Asafoetida 1 pinch
Ginger 1 inch pc (sliced thin strips)
Salt 1 tsp (or according to taste)
Milk 2 cups
Cream 1 tbsp
Garam masala powder 1 tsp
Daal makhni masala 2 tsp (Store Brought)

Method

• Wash and soak Urad daal and Rajma overnight.
• Pressure cook (1 whistle on high flame and then 3-4 whistle on low flame) with 1 tsp salt and 2 cups of water. 
• When done open the pressure cooker and check if daal is cooked well.
• Add 1 cup milk and keep it on low flame for 0.5 an hour. (Do not close lid you may just cover with a plate) 
• Keep stirring at regular intervals.
• After half an hour take 1 tbsp ghee in a pan and heat on high flame.
• When ghee is hot enough add jeera and let it cracker.
• Now add hing and ginger strips, fry.
• Add Daal makhni masala and fry for few seconds.
• Add this tempering to daal and mix well.
• Add one more cup of milk and lets cook for another half an hour on low flame.
• Keep stirring at regular intervals.
• When daal reaches to desired consistency,mix garam masala and switch off the flame.
• Garnish with cream and ginger.
• Serve hot.

Tips
You may also add onion, garlic and tomato while frying.
While serving if daal is thick add some milk and heat it on high flame until desired consistency.
If you do not have daal makhni masala add 1 tsp red chilli powder, 1 tsp Coriander powder 1 tsp bhuna jeera powder, 1 tsp garam masala and 1 tsp dry aamchur powder.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Instant Mawa

Instant Mawa

Ingredients
Full cream milk powder 2 cups
Ghee 2 tbsp
Fresh Milk 1-2 tbsp

Method

• Take 2 cups of full cream milk powder in a microwave safe bowl, add 2 tbsp of ghee in it and mix well with rubbing your palms together for 4-5 minutes or until the mixture looks like bread crumbs. Now Add fresh milk in small small quantity to make a very soft dough (add little more milk if mixture is dry). Now press the dough with your fingers and spread in the bottom of bowl. Cover and microwave for 1 minute on high power.
• Let it cool for 2-3 minutes and grate it.
• And your mawa is now ready to be used for any preparation both sweets as well as curry.

"Be Vegetarian be Happy"
"Live and Let Live"