Mango Mousse

Pulp taken from 2 mangoes
1/2 box of Amul fresh cream
3 tbsp of powdered Sugar
1 tsp gelatin

Method

1. In a bowl add 3 tbsp of powdered sugar and Fresh cream to this and keep whipping it until it gives you a thick cream. This will take a lot of time to get cream but keep doing it until u get the cream consistency.When you lift the whipping instrument cream should not fall bring it to that consistency.

2. Cut the mangoes and put it in a mixer and make it a pulp.

3. In a cup add 1 tsp of gelatin and 4-5 tsp of water and dissolve the gelatin. Add this gelatin to Mango Pulp mixture and keep it on a pan and heat it until its warm.

4. Now cool it. Mix the cream and mango pulp together and fold it nicely until the mixture blends nicely.You will see a melted icecream kind of consistency.

5. Pour it to the cups you wish to server and refrigerate it overnight.

6. Serve with mangoes or nuts and raisins on it (optional)

Mani kolukatai

This is mostly done on the festival times during Krishna Jeyanthi and Vinayagar Chaturthi.

Rice Flour - 1 cup
Water 1/2 tumbler
salt 2 pinch
cooking oil

For Poornam:
Urud Dhall- 1/4 cup
Toor dhall - 1 1/2 tbsp
Dry chilies - 2-3

For seasoning :
Mustard adn urud dhall
Red chillies - 2
curry leaves
cooking oil
salt and hing

Method :
1. For poornam : Soak urud dhall and toor dhall for 20 mins and grind them with red chilli and salt. Now pour this to a idly plate and steam and cool it. scramble it into podimas and keep aside.

2. In a Vok, add water, salt and 2 spoon of oil and wait for it to boil, when its boiling add the rice flour gradually and mix it to form a dough in slow flame.Now cool it and make small balls and steam once again it.

3. Heat oil in a kadai, temper the curry leaves, mustard seeds, red chilly and hing and put the poornam and saute it.then Add the kolukattais and mix well. keep stirring for few mins and serve.

Mixed Vegetable Kurma

This kurma is more like the one we get from hotels.After finding a lots of sites and references I managed to get this and have tried cooking for the last 3-4 yrs now. And everyone in my family likes this kurma with parota and other tiffins

Requirements :
2 cups of Vegetables (Beans, carrot,Potato, peas)
1 onion chopped finely
1 big tomato
Ginger garlic paste - 2 tsp
Whole garam masala like Cinnamon,bay leaf,cloves etc
Salt and Oil as required.
Garam masala - 1 tsp
Mint leaves - few

To Grind into Paste

Green Chillies - 4-6 according to taste
Coriander seeds - 1 tsp
Jeera - 1 tsp
saunf or Aniseeds - 1 tsp
cashews - 6 (soak for 30 mins along with khus khus)
khus khus - 1 tsp
coconut - 1/4 cup
coriander leaves 1 tsp finely chopped

Method:
1. Heat a vok with 2 tbsp of oil and add the whole garam masalas to this.

2. Add onion and saute it, then add ginger garlic paste and saute until the raw smell goes.

3. Add tomatoes and wait for it to cook well and blend with onions. Add the vegetables to this and saute..sprinkle some water and close the lid, wait for the vegetables to cook well.

4. when its cooked add the ground paste to the vok and add required amount of water, salt, garam masala powder and mix it. wait for it to boil well.

5. When its boiled add the mint leaves to this and stir it and stop the flame and serve hot with parota.It also goes well with dosai,idly,chapathi, poori etc.