Vangi bath(Brinjal rice)

Cooked rice- 1cup
Long green brinjals -2.Cut into longish pieces and keep soaked in water
For masala :
Coriander seeds-1tbsp
Chana dal 1tsp
Urad dal 1 tsp
Methi- 1/4 tsp
Jeera -1/2 tsp
Cinnamon 1/4 " piece
Red chillies -4
Coconut gratings - 1 tbsp
Dry roast all of the above till it changes color slightly .cool and make a fine powder in a mixi.
Alternatively you can also use MTR vangi bath mix .
For seasoning:
2 tbsp oil
Mustard 1tsp
Urad dal 1tsp
curry leaves 1 sprig
Green chilli -1
Chopped onions -1 (optional)
Turmeric powder 1/2 tsp
Tamarind pulp 1 tbsp
Salt to taste.
In a pan heat oil .add the mustard ,dal , curry leaves and slit green chili. Add in the chopped onions and turmeric and fry till they are transparent.Squeeze out all the water from the brinjals and add it to the seasoning .Stir well and cover and cook till they become soft.Now add the masala powder, the tamarind pulp and the salt. Mix well. If too dry and masala sticks to the bottom add a tbsp of water.…

Mango Sheera

1 cup medium rava
1cup sugar(depending on sweetness of mango)
2 cups hot water
1/2 cup mango puree 
1/2 cup ghee
Cardamom pd.,few saffron strands soaked in milk
  In a kadai heat the ghee and fry the rava on medium flame till it gives off a nice aroma . Add hot water to this and allow it to cook .When all the water is absorbed add the sugar ,the puree and the saffron milk. keep stirring so that no lumps are formed.when the sugar dissolves and the mixture leaves the sides of the kadai add the cardamom pd and switch off flame.

Prawn and Potato Stirfry

200 gms prawns
2 potatoes
Onions sliced -2
2 tsp chili powder
1/2 tsp turmeric powder
2 tbsp oil
Salt to taste
Wash the potatoes well.Half them (1/4 them if big) and cut into thick slices with the skin on.Clean and wash the prawns too.Put both together in a pan add little salt ,turmeric and 1/4 tsp of chili pd along with little water.Cook till they are just done and all the water is absorbed.The potatoes should not overcook.They should be firm.
In a pan heat the oil.Add the sliced onions and fry till they turn slightly brown.Add the rest of the chili powder and fry till the raw smell goes.Slowly add the cooked prawn n potatoes along with salt .Stir carefully so that the potates don't break.Cover and cook for 5 minutes.Tastes delicious as a sidedish.

Drumstick Flowers Bhutti

Drumstick flowers 2 cups
Grated coconut 1 cup
Roasted red chillies -6
Coriander seeds 1 tbsp
Tamarind -marble size
Chopped onions- 2
Make a coarse masala with coconut, chillies ,tamarind and coriander seeds.In a pan heat 2 tbsp of oil and fry the onions till golden .now add the flowers and mix well. Add the ground masala ,1/2 cup water , salt to taste.Mix well cover and cook for abt 10 min till the flowers get cooked and the mixture becomes semi dry.Goes well as sidedish with rice and dal.

Red Pumpkin Upkari

250 gms of red pumpkin
2 tbsp of oil
1 tsp mustard
1 green chili
3 red chillies broken into bits
1/2 tsp hing powder
3 tbsp of powdered jaggery
Salt to taste.
Wash the pumpkin.deseed and cut into big pieces. Do not peel the skin.In a pan heat oil,add the mustard.When it splutters add the chillies. When it changes color add the hing and the pumpkin.Give it a nice stir add about 1/4 cup of water,salt.Cover and cook .When half done add the jaggery and cook some more till it is done.Serve hot as a side dish with rice.

Jackfruit Dosa

Soak 1 cup of dosa rice in water for an hour.Drain and grind this with
1/4 cup of grated coconut,1/4 cup of jackfruit puree, jaggery taste and a pinch of salt.The batter should be of fine rava texture and not smooth.Keep this aside for an hour and then make thick dosas using ghee preferably on a nonstick tava.

Green Peas Poha

1 cup thick poha
1/2 cup boiled green peas
2 tbsp oil
1 tsp mustard
1 tsp urad dal
3 green chillies finely chopped
1/2 tsp turmeric powder
1 big onion finely chopped
Salt to taste ,lemon juice
Grated coconut for garnish
Soak poha in water for 10 minutes
squeeze out all the water and keep aside. In a pan heat oil.when hot add the mustard.When it splutters add the dal and chillies .Once it changes color add in the onions and fry till it becomes transparent and slightly golden.Toss in the peas give it a stir and then add the turmeric ,poha and salt.Mix well and keep covered for 5 minutes.Sqeeze the lemon juice and switch off flame. Serve hot garnished with coconut.

Mango Ice cream

Milk 11/2 cups. (1 cup =200 ml)
Pulp of 2 ripe mangoes ( I have used Alphonso)
Condensed milk 1/2 tin
Fresh Cream 1/2 cup
In a blender blend the mango pulp, milk and condensed milk.gently whip the cream and fold it into the milk mix.stir well and pour it into a freezer safe container with lid.freeze for 3-4 hrs.once it is half set remove and blend well till smooth and freeze again (covered)till it becomes firm.serve with roasted nuts or topping of ur choice.

Prawn Biryani

1 cup basmati rice
Whole garam masala(4 cloves ,1" cinnamon ,1 star anise ,4 cardamoms ,1 bay leaf)
Medium sized prawns -20-25
Onions 2 finely sliced( deep fry till golden)
Some saffron soaked in milk
For marination:1 tbsp cashew nuts , 12 red chilies ,15 garlic cloves peeled,1" ginger .grind all of this into a smooth paste .add 3 tbsp of curds,salt ,turmeric pd ,and lime and marinate the prawns in this mix for 1/2 hr.soak rice in water for 1/2 hr .Take water in a large vessel and keep to boil.when it starts boiling add the drained rice and the whole garam masala and salt. cook rice till 3/4 done.drain the water and allow to cool.In a pan heat some oil .now add the prawns with the marinade,1 tsp garam masala pd ,biryani masala and half the fried onions.allow the prawns to cook and the gravy becomes dry.
In a thick bottomed vessel smear some oil or ghee.put in 1/2 cooked rice,layer this with the prawn curry ,some fried onions n chopped mintleaves.Put the remaining cooked rice…

Eggless Chocolate Cake

Recipe Credit :: Nestle milkmaid recipes
1/4 tin(100g)-NESTLÉ MILKMAID Sweetened Condensed Milk (for icing)
1/2 cup (75 ml)-Milk
100g-Dahi (Curd)
100 g-Butter
1 cup (100g)-Maida (Flour)
50 g-Cocoa Powder
1/2 cup-Walnut chopped
4 tbsp-Cocoa Powder (for icing)
50 g-Butter (for icing)
1/2 tin (200 g)-NESTLÉ MILKMAID Sweetened Condensed Milk
1 tsp-Soda Bicarbonate
How to make Chocolate Cake with Fudge IcingGrease and dust an 8” baking tin and preheat oven to 180oC. Sieve together maida, cocoa & baking soda (soda bicarbonate).
Beat butter and dahi until light and creamy. Fold in the sieved ingredients, alternating with milk and NESTLÉ MILKMAID Sweetened Condensed Milk. Fold in the chopped walnuts & pour into greased tin.
Bake in the preheated oven for 25-30 minutes till tooth pick inserted in the centre comes out clean. Allow to cool in tin for 5 minutes and remove onto a wire rack.For Chocolate Icing  Mix together butter, cocoa and NESTLÉ MILKMAID Sweetened Condensed Milk and beat…