Mango Avacado Salad

Mango Avacado Salad I got this recipe from Sailu's Kitchen,she have tons of wonderful recipes and I like the pictures of the dishes she prepares,by seeing the colorful picture of Mango Avacado Salad I too gave a try and we liked the taste.Click here to check the recipe from Sailu's Kitchen.
Thanks for the recipe Sailu :)


Of all the cuisines our favorites are Italian and Mexican.I love a basic rice bowl at Chipotle and my hubby like Grilled Veggie Burrito with extra Chim-churi Sauce at Rubios and Mango Salsa at Bajaj Fresh is my favorite.I wanted to make a perfect burrito to our taste at home.After 2-3 trails I finally ended up with a good one today,so I clicked few pics and here with the simple recipe I followed.Of course U have a great chance of customizing this Mexcian food.I made it to my taste.


Tortillas:3(I used Flour Tortillas)
Cooked Rice:Half Cup(Add lime juice,salt to taste and some chopped Coriander to the rice)
Onion:1(Cut into slices)
Green Bell Pepper:1(cut into strips)
Mushroom:1 cupSour Cream:To Taste
Guacamole:Made from 1 Avacado
Black Beans:1/2 can(Risne the beans add 1/4 cup of water,pinch of salt,cook for 5-8 mins and mash the beans smooth)
Lettuce:1 cup
Cheese:Optional(I didnt use Cheese in my burrito)Oil:4-5 spn


1.In a frying pan,add oil,when hot put the onions and fry till they turn smooth,remove the onions and now fry the bell pepper in the same pan till they become soft,make sure they don't turn mushy,they should be a little crunchy.
2.Remove the bell peppers and in the same pan add the cut mushroom,saute the mushrooms and now the veggies are ready for burrito.
3.Get the Guacamole ready.To see the Guacamole recipe click here.4.Take a Frying pan and turn on the heat,when hot put the Tortilla on it and just heat the tortilla on both sides,make sure not to make the tortillas crisp,as this will out allow us to fold and make a perfect burrito.
5.After heating the tortilla,put 2-3 spoons of rice and then the mashed black beans,guacamole,lettuce,sauted veggies,mushroom,sour cream and now fold the burrito.To Secure the filling form coming out of the burrito we need to pack the burrito on both sides.
6.Serve the burrito with some extra salsa or Guacamole of ur choice.

I made a Mango Avacado Salad as a side dish to go with the burrito for our lunch Today.

Egg Korma

Today late in the morning I had to start preparing lunch,It was already 11am so I wanted to make a dish that can be done in no time.I saw a bunch of spring onions in the fridge which I got them almost 10 days before and so as the eggs and decided to make egg korma,as I told I don't have much time to soak the cashew and blend it with some poppy seeds and grated coconut which makes a traditional Korma,so I used a Instant coconut milk and crushed Cashew to make the rich and thick Gravy.


Eggs:3(Hard boil the eggs n remove the shell,make 3-4 slits on the egg and put aside)
Onion:1 medium(finely chopped)
Tomato:1 medium(finely chopped)
Spring Onions:1 bunch(optional)
Coconut Milk:1/2 cupCashew:5-8(crushed to small pieces)
Salt:to Taste
Oil:3 spns
Ginger Garlic Paste:1 spn
Cumin Pwd:1/2 spn
Coriander Pwd:1 spn
Red Chilli Pwd:To Taste

1.Heat oil in a pan,put in the finely chopped onions,sprinkle little salt and then fry the onions till they turn transculate,now add the cut spring onions and fry for 2 mins,and the add the ginger garlic paste,fry till the raw flavor is removed from the ginger garlic paste.
2.Add the turmeric pwd,cumin pwd,coriander pwd,chilli pwd,crushed cashew and salt to taste,mix well and sprinkle few drops of water if the mixture is too dry.Now its time for the tomatoes to add and fry them till tomatoes turn smooth.
3.Now add the coconut milk and 1.5 cups of water and let the mixture cook till oil separates,when done put the boiled and slit eggs to this coconut mixture and cook for 10-12 mins on low place to let the eggs absorb the flavors from the gravy and taste gud.
4.Serve hot with white rice or Pulka/chapathi.
I served it with rice for my lunch today and taste was YummY.

Tip:If u have tough time boiling the egg and peeling just like me,here is a tip to make your work easy.Pressure cook the eggs in water and salt on medium flame for 1 whistle,let them cool and then remove the shell.


Last Saturday I went to Del Taco to have my dinner,there I saw this lemonade with all natural flavors.I tried this as I was very much impressed with the picture.I loved the taste and tried to know what is that which gave lot of flavor to the simple lemonade.After few sips I knew it was the lemon zest and I tried it at home,I'm was happy with the taste.


Water:1/4 cup
Sugar:1/4 cup
Lemon:3 medium size
Chilled Water/Soda:1 cup


1.In a sauce pan add the equal amounts of water and sugar,stir well so that the sugar dissolves in,now put this sauce pan on heat and let the water come to boil.
2.Grate the lemon skin to get the fresh lemon zest from a lemon,add this zest to the boiling sugar syrup which enhances the flavor of the lemonade.
3.Add the lemon juice from all the 3 lemon,stir and turn off the flame.4Allow it to cool and then its ready to use.Store this lemon juice in fridge and can be used any time u need.

Take some ice cubes/Crushed ice in a glass,pour the prepared lemon syrup to ur taste and add club soda/water.Put a slice of lemon in the lemonade and serve it chilled.This could be a better drink than soft drinks in Summers.

Rasmalai-Indian Cooking Challenge-April '10

Rasmalai,one of the sweet that my mom n hubby likes.I made rasmalai many times with the store bought Instant mix but never made it from scratch.Of course I never made Home-made paneer so in the 1st step itself I had a problem.I used lemon instead of vinegar so ended up with jst a spoon of paneer and I was like uffff all the milk is gone waste!!!!then I gave a call to Bhargavi she told me to add more lemon and see if it works,after adding 2 compelete lemon I got the perfect Paneer.Thank U Bhargavi.Later I followed the exact recipe from Srivalli's blog and make a perfect Rasmalai.


Milk - 3 litres (2 litres for making paneer and 1 litre for making Rasa/Milk syrup.)
Vinegar- 3 tbspsWater-5 cup'sSugar- 16 tbsp (8 for Sugar Syrup and 8 for Rasa/Milk Syrup)Saffron- 8 pieces
Pista-10 finely chopped
Maida flour- 1 tsp
Cardamon-2 (crushed)


This is the Traditional Method of preparing Rasmalaai's. thou it may sound a long process, you can trust and try for a perfect outcome. but it is not at all difficult. even beginner's can try. it wont let you down. there are several process in preparing these rasmalaai's. Iam splitting it into 4 process.

I. Preparation of Whey Water
II. Preparation of Paneer
III. Preparation of Sugar SyrupIV. Preparation of Milk Syrup/Rasa

Now comes the process in detail..

I. Preparation of Whey Water:Boil Two Litres of milk and let it cool. Refrigerate the milk for 12 hours. The next day or after 12 hours, remove the thick layer of skin/ paal adai/meegada formed over the milk. Now boil the milk, when the milk boils, add vinegar. wait for a minute or two. the paneer will start floating on top and the whey water will stay on the bottom of the vessel. Now with a muslin or a cotton cloth, filter the paneer and pour 2 cups of water on it, to remove the sourness of vinegar and then tie it well and let it hang on for one hour, till the whey water drops out.
What to do with the Whey Water?

Let the whey water get soured. that is leave it for a time of 1 week to get soured. after that pour it into a bottle and refrigerate it. this soured whey water will be good for one year of time. when you want to make paneer, you can use this whey water instead of vinegar/lemon juice.
Whey water can be used to prepare chapathi or Roti, which makes them super soft.

II. Preparation of Paneer:
As we have tied and hanged the paneer in muslin cloth to let out the whey water, wait for an hour and squeeze them well. remove from the cloth and shift to a broad vessel. Now just prepare the paneer, as we knead the dough for chapathi/roti, in the same way knead the paneer, for 5 minutes atleast, till you feel it dont have much moisture content in it. now add a spoon of maida flour to the paneer and make it as small small ball's remember the balls will become double in size after putting it and boiling it in sugar syrup. so make a medium size paneer ball's. with 2 litres of milk you can prepare 12 or 13 paneer ball's.
What all can I Do with the Paneer?
You can also prepare Rasagulla, Cham-Cham, ofcourse Rasamalaai with the paneer.

III. Preparation of Sugar Syrup:
In a wide-bottomed pressure cooker, add three cups of water and eight table spoons of sugar. let it boil. Now when it boils, add the paneer ball's one by one on to it. dont afraid of the ball's getting broken. if you have kneaded the paneer well, it wont get broked. let it get pressure cooked for 10 minutes in slow flame or for 2 whistles.
Now let the steam get out and open the cooker and see the double-sized paneer ball's. slightly press each and evry ball to emit the excess sugar syrup.

IV. Preparation of Milk Syrup/Rasa:

When you are starting to prepare sugar syrup. start making milk syrup/rasa side by side. Have one litre of milk in a wide bottomed vessel and let it boil and get reduced into half of the quantity. add eight table spoons of sugar and mix well. add saffron and crushe cardoman to it and mix well. put the paneer ball's into the rasa/milk syrup. cool it down and refregirate it.
Serve with chopped pistachios on top.

I made the paneer balls into a single bite size and added chopped Almond instead of Pistachios.
My sister was here for a vacation,she is not much found of rasmalai so I made some Rasagulla for her.

Paneer and Cashew Korma

Hi Frens...How r u all??It has been a long time I'm away from blogging,I missed most of your wondeful recipes,will take some time to read all them and try them too.After coming from India this is my 1st post and hope you will love it.