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Pepper Powder | Homemade Pepper Powder

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Homemade Pepper Powder always comes handy , so as a good practice i always prepare in pepper powder in home and use in cooking .

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Homemade Pepper Powder

Pepper is a very come spice in the Indian Kitchen, it has many health benefits and good for our digestion. It has an active compound called piperine which is said to have anti-inflammatory properties. Black pepper is said to have control the blood sugar level and fight against cancer.

It is always good and healthy to prepare powdered black pepper at home. Store-bought pepper powder are more adulterated. Usually ground papaya seeds are mixed with pepper powder.

Check how to make homemade fenugreek powder , fennel seeds powder too.

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Ingredients

All you need is fresh whole black pepper to prepare powdered black pepper. It is the only ingredient

FAQ's

How do you grind black peppers into powder?

Use a high speed blender to grind the black peppers into powder. It gives us fine powder

Why do we need to make pepper powder in home ?

Black pepper is a expensive spice. Hence a lot of adulteration is happening especially for pepper powders. Dried papaya seeds , coffee beans , black stone are used as adulterants of black pepper. To avoid this its best to make our own powdered black pepper in home.

How to make Pepper Powder

In a pan add the whole Pepper Corns. Dry roast in a low flame for 2 to 3 mins. Slowly it start to splutter

Switch off at this stage. Allow it to cool down completely.

Once they cool down add to a blender and grind to a fine powder. Store it in an air tight container and use.

Now transfer to a wide plate and spread completely. Allow it to rest for 30 mins - 1 hours.

Once its cool transfer to a air tight container and use.

Top Tips

  • Always store black pepper powder in a clean air tight container and use as and when needed.
  • Use only clean spoons. If using wet spoons it might spoil the powder.
  • I usually make a batch with 1 cup of whole pepper and store. It lasts for 1-2 months depends on the usage. I make a fresh batch once its over.
  • Use a high speed blender to get a fine pepper powder

Storage Suggestions

Once the ground pepper powder cools down, transfer to a air tight container. Pepper powder stays fresh and good for up to 4 month. But i prefer making a fresh batch once in every 2 months. We can also freeze the pepper powder for up to 1 year.

Homemade Pepper Powder

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks so much. You can also follow me on Facebook, Pinterest, Instagram, Youtube, and Twitter for more updates

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Pepper Powder
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Homemade Pepper Powder

Homemade Pepper Powder always comes handy , so as a good practice i always prepare in pepper powder in home and use in cooking .
Prep Time0 minutes
Cook Time2 minutes
Cooling Time20 minutes
Total Time22 minutes
Course: Condiments
Cuisine: Indian
Servings: 1 bottle
Calories: 255kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Whole black Pepper

Instructions 

  • In a pan add the whole Pepper Corns. Dry roast in a low flame for 2 to 3 mins. Slowly it start to splutter
  • Switch off at this stage. Allow it to cool down completely.
  • Once they cool down add to a blender and grind to a fine powder.
  • Now transfer to a wide plate and spread completely. Allow it to rest for 30 mins - 1 hours.
  • Once its cool transfer to a air tight container and use.

Notes

  • Always store black pepper powder in a clean air tight container and use as and when needed.
  • Use only clean spoons. If using wet spoons it might spoil the powder.
  • I usually make a batch with 1 cup of whole pepper and store. It lasts for 1-2 months depends on the usage. I make a fresh batch once its over.
  • Use a high speed blender to get a fine pepper powder

Nutrition

Serving: 1cup | Calories: 255kcal | Carbohydrates: 64.8g | Protein: 11g | Fat: 3.3g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 125mg | Fiber: 12.6g | Sugar: 0.2g | Calcium: 437mg | Iron: 29mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Simple Egg Masala

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Egg Roast a simple and yummy dish that goes very well with rice or roti.  It is so flavourful with the whole blend of masala and spices

Simple Egg Masala

Simple Egg Masala Recipe | Easy Egg Roast Recipe with step by step pictures. Egg Roast a simple and yummy dish that goes very well with rice or roti. It is so flavourful with the whole blend of masala and spices. Now let's see how to prepare east egg Roast.

How to Prepare Egg Masala

Boil the eggs, remove the shell and then slice the eggs and keep aside. Heat a pan with oil, once its hot add in a pinch of turmeric powder, salt, and then ¼ tsp of chilli powder. Mix it with oil. Next add in the sliced eggs and fry in a low flame on either side and set aside.,

In the same oil add in the curry leaves and fry for a few secs. Next, add in the onions and saute till it's cooked

Add in ginger garlic paste and saute till raw smell leaves

and then add in the tomatoes and cook it it's soft.

Now add in ½ tsp chili powder, Garam Masala, and the required salt, mix well

And then add in the water and cook at a low flame for 2 mins.

Add in the fried egg slices. Cook for a min.

Switch off the flame and garnish with coriander leaves.

Goes well with Curd Rice.

More Egg Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram,Youtube and Twitter for more updates

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Simple Egg Masala
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5 from 1 vote

Simple Egg Masala | Easy Egg Roast

Egg Roast a simple and yummy dish that goes very well with rice or roti.  It is so flavourful with the whole blend of masala and spices
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: TamilNadu
Servings: 2
Calories: 139kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 2 Egg
  • 2 tbsp Oil
  • ⅛ tsp Turmeric powder
  • ¾ tsp Chilli powder divided
  • 1 sprig Curry Leaves
  • 1 Onion
  • 1 Tomato
  • ½ tsp Garam Masala
  • Salt as needed
  • 3 tbsp Water

Instructions 

  • Boil the eggs, remove the shell and then slice the eggs and keep aside. Heat a pan with oil, once its hot add in a pinch of turmeric powder, salt, and then ¼ tsp of chilli powder. Mix it with oil.
  • Next add in the sliced eggs and fry in a low flame on either side and set aside., in the same oil add in the curry leaves and fry for few secs.
  • Next add in the onions and saute till it's cooked and then add in the tomatoes and cook it it's soft.
  • Now add in ½ tsp chilli powder, Garam Masala, and the required salt, mix well
  • And then add in the water and cook at a low flame for 2 mins and then add in the fried egg slices. Cook for a min and then switch off the flame and garnish with coriander leaves.

Notes

  • Serve with Rice or Roti.
  • Can be cooked quickly if we have the boiled eggs ready.

Nutrition

Calories: 139kcal | Carbohydrates: 6g | Fat: 11g | Saturated Fat: 2.2g | Polyunsaturated Fat: 6.1g | Cholesterol: 138mg | Sodium: 116mg | Potassium: 238mg | Fiber: 1.7g | Sugar: 1.2g | Calcium: 35mg | Iron: 3mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Green Peas Gravy

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Green Peas Gravy Recipe | Pachai Patani Curry | Green Peas Coconut Masala
Green Peas Gravy Recipe | Pachai Patani Curry | Green Peas Coconut Masala Recipe with step by step pictures. An easy one pot dish and a perfect curry for Chapati ,Roti or Poori. It is so easy and less time consuming to prepare as we cook everything together in a pressure cooker, perfect for a busy day. Now lets see how to prepare Green Peas Gravy.
 
Green Peas Gravy Recipe | Pachai Patani Curry | Green Peas Coconut Masala
Green Peas Gravy Recipe
 Step by step Method with pictures:
   1.Soak the green peas in water overnight. In a cooker add in the soaked green peas chopped onion, tomato and garlic pods along with the required Water and pressure cook for 3 whistles. Allow the pressure to release naturally. In a blender add in the Coconut, Cardamom, Cinnamon stick and Fennel seeds and blender well to a fine puree by adding little water.

2.Next in the cooker add in the blended coconut paste and mic well. Next add in the Coriander powder, Red Chilli powder

3.And then add in the Garam Masala, Turmeric powder and the requires Salt. Mix well together.

4.In a pan add in the oil once it’s hot add in the Mustard seeds and Cumin seeds let it splutter and then add in the curry leaves and dry red chilli. Now to this add in the prepared green peas gravy and cook in a medium flame for 10 mins or till it comes to a rolling boil and the desired gravy consistency is reached. Finally garnish with chopped coriander leaves and then Switch off the flame.

Serve hot with Chapathi or Poori.
Green Peas Gravy Recipe | Pachai Patani Curry | Green Peas Coconut Masala

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Green Peas curry
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Green Peas Gravy | Pachai Patani Curry

Green Peas Gravy is an easy one pot dish and a perfect curry for Chapati ,Roti or Poori. It is so easy and less time consuming to prepare.
Prep Time15 minutes
Cook Time25 minutes
Soaking Time8 hours
Course: Gravy
Cuisine: Indian
Servings: 6
Calories: 95kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

To Pressure Cook:

  • 1 cup Green Peas
  • 1 Onion
  • 1 Tomato
  • 4 clove Garlic pods

To Grind:

  • ⅓ cup Coconut
  • 2 Cardamom
  • 1 inch Cinnamon Stick
  • ½ tsp Fennel Seeds

Other Ingredients:

  • 1 tbsp Coriander Powder
  • 1 tsp Chilli powder
  • ¼ tsp Turmeric powder
  • ½ tsp Garam Masala
  • Salt as needed
  • Coriander Leaves to garnish

To Temper:

  • 1 tbsp Oil
  • ½ tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • 1 sprig Curry Leaves
  • 3 Dry Red Chilli

Instructions 

  • Soak the green peas in water overnight. In a cooker add in the soaked green peas chopped onion, tomato and garlic pods along with the required Water and pressure cook for 3 whistles. Allow the pressure to release naturally. In a blender add in the Coconut, Cardamom, Cinnamon stick and Fennel seeds and blender well to a fine puree by adding little water.
  • Next in the cooker add in the blended coconut paste and mic well. Next add in the Coriander powder, Red Chilli powder
  • And then add in the Garam Masala, Turmeric powder and the requires Salt. Mix well together.
  • In a pan add in the oil once it’s hot add in the Mustard seeds and Cumin seeds let it splutter and then add in the curry leaves and dry red chilli. Now to this add in the prepared green peas gravy and cook in a medium flame for 10 mins or till it comes to a rolling boil and the desired gravy consistency is reached. Switch off the flame.

Notes

Makes a delicious combination with Roti ,Poori or even Dosa.
Adjust the consistency of the gravy as per your preference.

Nutrition

Calories: 95kcal | Carbohydrates: 11.3g | Protein: 2.9g | Fat: 5.1g | Saturated Fat: 2.1g | Sodium: 30mg | Potassium: 342mg | Fiber: 4.1g | Sugar: 2.8g | Calcium: 44mg | Iron: 4mg
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Pistachio Overnight Oats

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Pistachio Overnight Oats Recipe | Overnight Oats Recipe
Pistachio Overnight Oats Recipe | Overnight Oats Recipe with step by step pictures. Sharing today another version of overnight Oats. I love pistachio flavour and hence I thought of trying a pista flavoured overnight oats ,Its simply yummy .Feel free to add in all your favourite nuts and flavour ,now lets see how to prepare Pistachio overnight oats.
Similar Recipes
Pistachio Overnight Oats Recipe | Overnight Oats Recipe

 Step by step Method with pictures: 

    1.    In a mixing bowl add in the Rolled Oats, Chia Seeds and Milk. Mix well

 2.    Refrigerate overnight. In the morning take it from the fridge to this add in the pista essence and mix well.

 3.    Next add in the Ragi flakes, Flax seeds, crushed pistachios and honey.

   4.    Mix well and serve immediately.

Makes a colourful and yummy breakfast.
Pistachio Overnight Oats Recipe | Overnight Oats Recipe

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Pistachio Overnight Oats
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5 from 2 votes

Pistachio Overnight Oats

Pistachio Overnight Oats with step by step pictures. Its simply yummy .Feel free to add in all your favourite nuts and flavour
Prep Time8 hours
Total Time8 hours
Course: Breakfast
Cuisine: International
Servings: 1
Calories: 199kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 3 tbsp Rolled Oats
  • 1 tbsp Chia Seeds
  • ½ cup Milk
  • 1 tsp Pista extract
  • 1 tsp Ragi flakes
  • 1 tsp Flax seeds
  • 1 tbsp pistachios silvered
  • 1 tbsp Honey

Instructions 

  • In a mixing bowl add in the Rolled Oats, Chia Seeds and Milk. Mix well
  • Refrigerate overnight. In the morning take it from the fridge to this add in the pista essence and mix well.
  • Next add in the Ragi flakes, Flax seeds, crushed pistachios and honey.
  • Mix well and serve immediately.

Notes

  • Makes a healthy breakfast.
  • If you don’t have any ingredient, you can skip.

Nutrition

Calories: 199kcal | Carbohydrates: 31.3g | Protein: 5.7g | Fat: 6.8g | Saturated Fat: 1.3g | Cholesterol: 4mg | Sodium: 61mg | Potassium: 111mg | Fiber: 4.7g | Sugar: 19.6g | Calcium: 130mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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How to make Missi Roti

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Missi Roti is a popular Indian flatbread made with whole wheat flour chickpea flour/besan flour and then flavored it with various spices.

Missi Roti Recipe | How to make Missi Roti

Missi Roti Recipe | How to make Missi Roti with step by step pictures. Missi Roti is a popular Indian flatbread made with whole wheat flour chickpea flour / besan flour and then flavoured it with various spices. It is so soft and stays fresh for a long time. It goes very well with Raita and pickle. Now lets see how to prepare Missi Roti.  

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What is Missi Roti

Missi Roti is an Indian flatbread made of Wheat flour and chickpeas flour. Traditionally equal parts of wheat flour and chickpea flour is used. Yet the proportions may vary based on the family or the recipe we follow.

We can add onion and Kasuri methi and flavor the Roti.

Missi Roti Recipe | How to make Missi Roti

How to prepare Missi Roti , Pictorial

1.In a mixing bowl add in the Wheat flour and besan flour. Next add in the Chilli powder, Turmeric powder, Garam Masala, Pepper powder, Amchur powder.

2.Next add in the Karuri Methi, Onion, Coriander leaves ,Ajwain and the required Salt .Add water little by little and then knead it to a soft dough. Cover it and allow it to rest for 30 mins. Pinch the dough and make equal sized balls.

 3.Take one ball dust with flour and flatten it with a rolling pin like a chapathi.

 4.Heat a tawa with oil place the roti and cook in a medium flame for few secs and then drizzle with ghee or oil, flip and cook well until the roti is cooked perfectly on both the sides. Serve hot.

Serve with Raita and pickle.

Missi Roti Recipe | How to make Missi Roti

Serving Suggestions:

  • It goes well with any Dry Curry , Raita or Pickle.
  • It also goes well with Dal Fry.

Similar Recipes:

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Missi Roti
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5 from 1 vote

Missi Roti | How to make Missi Roti

Missi Roti is a popular Indian flatbread made with whole wheat flour chickpea flour/besan flour and then flavored it with various spices.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Indian
Servings: 3
Calories: 283kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1½ cup Wheat Flour
  • ½ cup Besan Flour
  • 1 tsp Garam Masala
  • ½ tsp Chilli powder
  • ¼ tsp Turmeric powder
  • ¼ tsp Pepper powder
  • ½ tsp Garam Masala
  • ½ tsp Amchur powder
  • 1 tsp Kasuri Methi
  • ¼ tsp Ajwain
  • Salt as needed
  • ¼ cup Onion – ¼
  • 1 tbsp Coriander Leaves
  • Water as needed
  • 2 tbsp Oil / Ghee

Instructions 

  • In a mixing bowl add in the Wheat flour and besan flour. Next add in the Chilli powder, Turmeric powder, Garam Masala, Pepper powder, Amchur powder.
  • Next add in the Karuri Methi, Onion, Coriander leaves, Ajwain, and the required Salt. Add water little by little and then knead it to a soft dough.
  • Cover it and allow it to rest for 30 mins. Pinch the dough and make equal sized balls.
  • Take one ball dust with flour and flatten it with a rolling pin like a chapati.
  • Heat a tawa with oil place the roti and cook on a medium flame for few secs and then drizzle with ghee or oil, flip and cook well until the roti is cooked perfectly on both sides. Serve hot.

Notes

Missi Roti stays soft for a long time.
Makes a perfect lunch box dish.
Tastes best with any pickle or raita.

Nutrition

Calories: 283kcal | Carbohydrates: 43.8g | Protein: 7.8g | Fat: 8.2g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 167mg | Fiber: 3.1g | Sugar: 1.6g | Calcium: 15mg | Iron: 3mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Ceylon Pasalai Pakoda| Water Leaf Spinach Pakora

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Ceylon Pasalai Pakoda is an easy snack .Ceylon Pasalai is a common spinach variety that is grown in the home. It is a less cooked ingredient.

Ceylon Pasalai Pakoda Recipe | Water Leaf Spinach Pakora | Ceylon Spinach Pakora with step by step pictures. Pakoda is always a delightful snack for everyone. Especially in the evening some hot ginger tea and yummy pakoda makes the evenings special. How about adding some less cooked and healthy ingredients into the pakora’s and enjoy our evenings with some yummy Water leaf Spinach Pakoda.

Ceylon Pasalai Pakoda Recipe | Water Leaf Spinach Pakora | Ceylon Spinach Pakora

This ischow the Ceylon paslai looks.cCeylon pasalai or Water Leaf is very common spinach which grows in our backyards. It is so healthy but I feel it is given less attention and not much cooked. Almost all parts of the plant are edible. It can be cooked with Dal , Curry or even made into Stir Fry. It is very good for the brain development and has Vitamin C,E and Rich in Omega 3 fatty acids.

Ceylon Pasalai Pakoda Recipe | Water Leaf Spinach Pakora | Ceylon Spinach Pakora

A closer look of the flower.It has a very beautiful purple tinted flower and usually it grows very fast and spreads without much care. The Water content in the plant is more and hence it is also called as Water Leaf. It is very common in the Asian Countries.

Now let's see how to prepare a yummy pakoda with Waterleaf.

How to Prepare Spinach Pakoda, Pictorial

 
1.In a mixing bowl add in the chopped spinach leaves and onion. Next add in the Besan flour and toss everything together.

 2.Next add in the Chilli powder, Turmeric powder and required Salt. Toss well so that all the spice powders and the besan flour are mixed evenly. Now sprinkle and add the water little by little. So that it comes together and hold shape when dropped in oil for deep frying.

 3.Heat oil for deep frying when its really hot, drop in small balls of the pakoda and deep fry in batches at a medium flame.

 4.Fry till golden brown and when the pakodas are cooked, drain from the oil and keep in paper towels. Serve hot.

 
Serve hot with some tomato Ketchup.
 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

 

Similar Pakoda Recipes:

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? 


You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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Spinach Pakora
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Ceylon Pasalai Pakoda

Ceylon Pasalai is a common spinach variety that is grown in home .It is a less cooked ingredient .
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Indian
Servings: 5
Calories: 221kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Ceylon Pasalai Leaves Chopped
  • 1 Onion medium sized
  • ¼ cup Besan Flour
  • ¼ tsp Turmeric powder
  • ½ tsp Red Chilli powder
  • Salt as needed
  • 2 tbsp Water
  • Oil for deep frying

Instructions 

  • In a mixing bowl add in the chopped spinach leaves and onion. Next add in the Besan flour and toss everything together.
  • Next add in the Chilli powder, Turmeric powder and required Salt. Toss well so that all the spice powders and the besan flour are mixed evenly. Now sprinkle and add the water little by little. So that it comes together and hold shape when dropped in oil for deep frying.
  • Heat oil for deep frying when its really hot, drop in small balls of the pakoda and deep fry in batches at a medium flame.
  • Fry till golden brown and when the pakodas are cooked, drain from the oil and keep in paper towels. Serve hot.

Notes

  • Serve immediately so that its hot and crisp.
  • Adjust the Chilli powder as per your preference. I was feeding for my kids and hence mine was less spicy.
  • You can also used chopped green chilli and coriander leaves for extra flavour.
  • Don’t stir after dropping in the oil immediately. Else the pakoda will lose its shape and get mess.

Nutrition

Calories: 221kcal | Carbohydrates: 5g | Protein: 1.5g | Fat: 22.2g | Saturated Fat: 2.9g | Sodium: 9mg | Potassium: 107mg | Fiber: 1.1g | Sugar: 1.5g | Calcium: 13mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Cucumber MilkShake

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Cucumber MilkShake Recipe | Easy Milkshake Recipe
Cucumber MilkShake Recipe | Easy Milkshake Recipe with step by step pictures. Cucumber milkshake was totally new to me, I found this in a restaurant menu in Chennai, I found this different and interesting and hence gave a try. But in the restaurant version they have added a scoop of ice cream. But I dint add it .so feel free to experiment this as per your preference. Also, I dint like the taste when it was not chilled. So, Serve chill for best taste. Now let’s see how to prepare yummy cucumber Milk Shake.
Similar Milkshake Recipes:
Cucumber MilkShake Recipe | Easy Milkshake Recipe
   Step by step Method with pictures: 
    1.    In a blender add in the chopped Cucumber, Ice cubes.

2.    Also add in the Sugar, Milk and Water.

   3.    Blend everything together. Strain and serve immediately.

Serve Chilled for best taste.
Cucumber MilkShake Recipe | Easy Milkshake Recipe
 
I packed Cucumber milkshake for my lunch along with Tomato Rice and Onion Raita. .Added a lot of ice cubes and packed

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Cucumber MilkShake Recipe | Velarikai Milkshake
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5 from 2 votes

Cucumber Milk Shake

Cucumber milkshake was totally new to me, I found this in a restaurant menu in Chennai, I found this different and interesting and hence gave a try. But in the restaurant version they have added a scoop of ice cream. 
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Indian
Servings: 2
Calories: 116kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 3 English Cucumber
  • 1 cup Milk
  • ½ cup Water
  • 3 tbsp Sugar
  • 6 Ice cubes

Instructions 

  • In a blender add in the chopped Cucumber, Ice cubes.
  • Also add in the Sugar, Milk and Water.
  • Blend everything together. Strain and serve immediately.

Notes

  • Serve immediately.
  • Adjust the sweetness as per your preference. You can use any sweeteners as per your preference.
  • I used English baby cucumber. You can also use other variety. But peel the skin and inner flesh and then use.

Nutrition

Calories: 116kcal | Carbohydrates: 25.2g | Protein: 4.6g | Fat: 1.5g | Saturated Fat: 0.8g | Cholesterol: 4mg | Sodium: 42mg | Potassium: 498mg | Fiber: 2.3g | Sugar: 16.1g | Calcium: 141mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Aamras| Aamras Puri | Mango Pulp

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Aamras Recipe | How to make Aamras | Aamras Puri

Aamras Recipe| Aamras Puri | Mango Pulp Recipe with step by step pictures. When the Mangoes are in season I try to make the most use of it. Aamras literally translates to Mango Juice. It is very popular in the states of Maharashtra and Gujarat. Usually  itis prepared with Alphonso Mango Variety. When the Mangoes are in Season they usually prepare it in bulk and then freeze so that they can enjoy it throughout the year. Now lets see how to prepare this delicious Mango dessert.

How to make AamRas?

1.Scoop the pulp from the Mango and add it to the blender. Blend well to a fine puree.

 2. To this add in sugar if using. Next, add in the Saffron Strands and Cardamom pods. You can use Saffron strands directly or soak in 1 tbsp of milk and then add.

3. Blend well to a fine puree and serve. Serve with Poori or Chapathi. Tastes best when served chill.

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Aamras
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5 from 1 vote

Aamras | Aamras Puri | Mango Pulp

Aamras literally translates to Mango Juice. Aamras is very popular in the states of Maharashtra and Gujarat.Aamras is prepared with Alphonso Mango usually.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Dessert
Cuisine: Indian
Servings: 2
Calories: 20kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 Alphonso Mango
  • 1 tbsp Sugar
  • 10 strands Saffron
  • ¼ tsp Cardamom powder

Instructions 

  • Scoop the pulp from the Mango and add it to the blender. Blend well to a fine puree.
  • To this add in sugar if using. Next, add in the Saffron Strands and Cardamom pods. You can use Saffron strands directly or soak in 1 tbsp of milk and then add.
  • Blend well to a fine puree and serve. Serve with Poori or Chapathi. Tastes best when served chill.

Notes

  • Serve with Poori or chapati.
  • Adjust the sweetness as per your preference. If your Mango is too sweet you can reduce the amount of Sugar or you can ignore it.
  • I used Alphonso Mango Variety. You can use any Mango variety which is pulpier and less fibrous.
  • You can also add in a pinch of dry ginger powder for extra flavouring.
  • If you prefer it to be more dilute you can add in 2 tbsp of Milk or Sugar.

Nutrition

Calories: 20kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 0.1g | Potassium: 49mg | Fiber: 0.5g | Sugar: 4.5g | Calcium: 3mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2018. Its now updated with new Recipe card, Pictures and Content.

Mango Kesari | Mango Sheera

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Mango Kesari is a delicious variation to the classic south Indian dessert Rava Kesari. It is a perfect melt in mouth traditional dessert with the goodness of mangoes.

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Mango Kesari

Mango Kesari Recipe | Mango Sheera | How to Prepare Mango Kesari with step by step pictures. When the Mangoes are in season I try to make the most use of it. So I tried a Mango Kesari which turned out to be delicious. For the past few days I have been trying to make different recipes with Mango and few more to come. So today lets see how to prepare Mango Kesari.

What is Kesari

Kesari is a very popular south Indian dish made with Semolina , Sugar , Ghee along with Milk or Water. These being the primary ingredients the preparations and the ratio of ingredients vary from state to state or different regions.

It is commonly referred as Rava Kesari in southern parts of India. In North Indian they are known as Suji Halwa or Sheera.

Rava Kesari translates to Rava , Sooji or Semolina and Kesari is from the color of the saffron spice ( Orangey yellow ).

Mango Kesari

Mango Kesari is a popular variation of the traditional Rava Kesari.

It is very common that many fruits are infused while making kesari based on the season and the availability of fruits. So here is a delicious Mango Sheera made this summer when the mangoes are in season.

Ingredients

Mango Kesari Ingredients

Mango - Use any variety of mangoes as you prefer. Based on the type of mangoes used the color of the sheera may change a bit. I am using banganapalli mangoes today. Alphonso or any other variety goes well too.

Rava or Semolina - This is main ingredient for making Mango Kesari. Always use fine semolina for kesari. We usually dry roast semolina in ghee and then use. For fast cooking you can also use roasted semolina.

Sugar - Use granulated sugar . The give a beautiful texture to the kesari.

Ghee - Gives the perfect richness ,aroma and deliciousness to the ghee. So this is one ingredient that is not to be missed while making kesari.

Water - We use water for cooking the semolina. Use only the required measure.

Cashew nuts - Roast them in ghee and add to kesari for richness. You can also use Raisins too

Cardamom powder - Enhances the taste and flavor of kesari

Food Color - This is optional. Use only if needed

Mango Sheera

How to make Mango Kesari

In a blender add in the Mango Pieces and blend it to a fine puree.

In a blender add in the Mango Pieces and blend it to a fine puree.

Heat a pan with 1 tbsp pf ghee add in the Semolina and roast it in a medium flame until it turns slightly golden and set aside.

Heat a pan with 1 tbsp pf ghee add in the Semolina and roast it in a medium flame until it turns slightly golden and set aside.

In the same pan add ghee once again and fry the cashew nuts untill golden . Set it aside.

In the same pan add ghee once again and fry the cashew nuts untill golden . Set it aside.

In the same pan add water

Add water to pan

and add in the Mango Pulp and food color if using and mix well until there are no lumps.

add in the Mango Pulp and food color if using and mix well until there are no lumps.

When it starts to boil add in the ghee roasted semolina.

When it starts to boil add in the ghee roasted semolina.

Mix well so that there are no lumps.

Mix sooji halwa well so that there are no lumps.

When the semolina is cooked and the Sheera becomes thick add cardamom powder.

Add Cardamom powder to mango kesari

Also add required sugar.

Add Sugar to Mango Sheera

Mix well and cook in a medium flame. Add in the ghee little by little and cook until the Kesari leaves the sides of the pan.

Add in the ghee little by little and cook until the Kesari leaves the sides of the pan.

Finally add in the roasted cashew nuts and switch off the flame.

Mango Kesari is now ready

Delicious Mango Kesari

Mango Kesari

Tips and Variations

  • Roasting semolia is a key step to get the perfect texture for kesari. If using semolina without roasting you might get lumps while cooking kesari. So never skip it.
  • Be generous with ghee while making kesari.
  • While adding roasted semolina to water , keep stirring this step is mandatory for a lump free kesari.
  • I prefer using a whisk for stirring. It is easy to mix the roasted semolina.
  • Adjust the amount of sugar based on the sweetness of the mangoes.

Serving Suggestions

Mango Kesari is perfect for an after meal dessert , perfect for festivals too. You can also make them as offerings to god.

Storage Options

Mango Kesari stays good in fridge for 2 or 3 days. For reheating you can simply warm them for 40-60 secs and serve. If reheating in stove top add a tsp of ghee and the heat them in a very low flame until warm and serve.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Mango Kesari
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5 from 1 vote

Mango Kesari Recipe | Mango Sheera

Mango Kesari is a delicious variation to the classic south Indian dessert Rava Kesari. It is a perfect melt in mouth traditional dessert with the goodness of mangoes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Indian
Servings: 6
Calories: 388kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Sauce pan
  • Whisk
  • Blender
  • Sauce pan
  • Whisk
  • Blender

Ingredients

  • 1 cup Rava / Semolina
  • 1 cup Mango Puree
  • 1.5 cups Sugar
  • 1.5 cups Water
  • 1 tsp Cardamom powder
  • 4 tbsp Ghee
  • 8 Cashew nuts

Instructions 

  • In a blender add in the Mango Pieces and blend it to a fine puree. Heat a pan with 1 tbsp pf ghee and fry the cashew nuts till golden brown.
  • Set it aside. In the same pan add in the Semolina and roast it in a medium flame until it turns slightly golden.
  • Remove the rava from the pan and set aside. In the Same kadai add in the Water.
  • To this Water add in the Mango Pulp and mix well until there are no lumps.
  • When it starts to boil add in the ghee roasted semolina. Mix well so that there are no lumps.
  • When the semolina is cooked and the Sheera becomes thick add in the Sugar and cardamom powder. Mix well and cook in a medium flame.
  • Add in the ghee little by little and cook until the kesari leaves the sides of the pan. Finally add in the roasted cashew nuts and switch off the flame.

Notes

  • I used Banganapalli Mango Variety.
  • The Colour of the kesari depends on the Mango Variety. If using Alphonso variety mango the colour will be more intense.
  • Roasting semolia is a key step to get the perfect texture for kesari. If using semolina without roasting you might get lumps while cooking kesari. So never skip it.
  • Be generous with ghee while making kesari.
  • While adding roasted semolina to water , keep stirring this step is mandatory for a lump free kesari.
  • I prefer using a whisk for stirring. It is easy to mix the roasted semolina.
  • Adjust the amount of sugar based on the sweetness of the mangoes.
 

Nutrition

Calories: 388kcal | Carbohydrates: 75.1g | Protein: 4g | Fat: 9.6g | Saturated Fat: 5.5g | Cholesterol: 22mg | Sodium: 3mg | Potassium: 111mg | Fiber: 1.7g | Sugar: 53.8g | Calcium: 12mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Mango Mojito | Mango Mint Crushed Drink

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Mango mojito is a perfect drink for the hot summer. Mango and Mint makes it so refreshing. Serve Chilled in this hot Summer.

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Mango Mojito

Mango Mojito Recipe | Mango Mint Crushed Drink Recipe with step by step pictures. A perfect drink for the hot summer. Mango and Mint makes it so refreshing. Serve Chilled in this hot Summer.

Ingredients

Mango - Use fresh and juicy Mangos for the mojito.

Mint Leaves - Add few fresh mint leaves add a nice punch to the drink.

Lemon Wedges - Adds a punch to the mojito.

Sugar - Use sugar or any other sweeteners as you prefer. If the mangoes are more sweet you can in fact skip adding sugar.

Mango Mojito

How to Prepare Mango Mojito

1.    In a blender add in the Mango Pieces and Sugar and blend it to a fine puree.

2.    Take a serving glass to this add in the lemon wedges and Mint leaves. Crush it nicely and then add in the crushed ice cubes.

3.    Now add in the Mango Puree. Mix well

4.    Next add in the Water. Garnish with more ice cubes and mint leaves and then serve.

Yummy Summer Drink.

Mango Mojito

Tips & Variations

  • Always use fresh and sweet mangoes. Avoid using sour mangoes.
  • Avoid using mangoes with fibers. If incase using make sure you stain the mango puree to remove the fibers.
  • You can also use sugar syrup if you have instead of sugar.
  • Serve the mojito chill by adding more ice cubes.
  • You can also add sparkling water or any shots if you prefer along with the mojito.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Mango Mojito
Print Recipe Pin Recipe
5 from 1 vote

Mango Mojito

Mango mojito is a perfect drink for the hot summer. Mango and Mint makes it so refreshing. Serve Chilled in this hot Summer.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Drinks
Cuisine: International
Servings: 2
Calories: 76kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup Mango Pulp
  • 2 tbsp Sugar
  • 2 tbsp Crushed Ice Cubes
  • 10 Mint Leaves
  • 6 Lemon Wedges
  • 1 cup Water

Instructions 

  • In a blender add in the Mango Pieces and Sugar and blend it into a fine puree.
  • Take a serving glass to this add in the lemon wedges and Mint leaves. Crush it nicely and then add in the crushed ice cubes.
  • Now add in the Mango Puree. Mix well
  • Next add in the Water. Garnish with more ice cubes and mint leaves and then serve.

Notes

  • Always use fresh and sweet mangoes. Avoid using sour mangoes.
  • Avoid using mangoes with fibers. If incase using make sure you stain the mango puree to remove the fibers.
  • You can also use sugar syrup if you have instead of sugar.
  • Serve the mojito chill by adding more ice cubes.
  • You can also add sparkling water or any shots if you prefer along with the mojito.

Nutrition

Calories: 76kcal | Carbohydrates: 20.2g | Protein: 0.6g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 4mg | Potassium: 100mg | Fiber: 1.3g | Sugar: 18.2g | Calcium: 14mg | Iron: 0.6mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.