Delish Fruit Cups

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Now here's one dessert that has no sugar...the flavor totally rides on the fresh fruits and whip cream. Assembling the dessert is a breeze once you have all the ingredients ready :) Again there are no limits to the kind of fruits you want to add, I put whatever I had handy.

Ingredients:

1 apple
1 orange
1 banana
1 cup cantaloupe

1 cup grapes

1 cup mango

2-3 tsp fresh apricot

2-3 tsp black raisins

3-4 dates

Method:

Cut all the fruits in desired sizes, layer them in a serving bowl.

Scoop a dollop of whip cream on top and sprinkle black raisins, dried apricots and dates. Serve cold!

Potato Fritters

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Here's another fried crispy delicacy straight for the iftar table...easy to make and simply great to eat. Here is the recipe...

Ingredients:

4 tbs oil
2 potatoes, skinned and sliced

1 1/2 cup chana besan flour
1 1/2 tsp salt

1 tsp red chilli powder

1/4 tsp turmeric powder

1 green chilli, chopped

1/2 onion, sliced

Cilantro as needed
A pinch of baking soda

Method:

Slice the potato using a mandolin, Immerse them in cold water and keep aside.

Mix all the other ingredients and add the potatoes, let them sit in the mix for sometime.

Heat oil and deep fry them till golden brown. Serve hot with ketchup or Maggi tomato sauce.

Mango Lassi

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Ah we are knee deep in summer, and what better way to beat it than with this lassi. And mango being my perennial fave...you will find my place flooded with either fresh mango or the next best thing, its pulp. This lassi is very easy to make and tastes heavenly.

Ingredients:
850 gms can mango pulp
4 tbs yogurt
6 tsp sugar
1 1/2 cup milk
Ice as needed

Method:
Blend the mango pulp with the milk and yogurt in Vitamix. Add sugar and ice and blend till it becomes thick and creamy. Serve chilled!

Dahi Wade

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Ooohh the inviting iftaars never complete without this delicious accompaniment. I remember Mom making it almost every other day of Ramadan. Making this dish brings back so many memories!


Ingredients:
5-6 tbs yogurt
1/2 tsp ginger garlic paste
salt to taste
1/2 cup water, as needed

For the batter:
1 cup chana besan flour
1 tsp salt
1 tsp red chilli powder
1 tsp ginger garlic paste
a pinch of baking soda
1 green chilli, finely chopped
a handful of cilantro leaves


For tempering:
1 tsp oil
1 tsp cumin seeds
1 tsp coriander seeds
2 dried red chillies
a few curry leaves
pinch of turmeric powder for color

Method:
In a bowl take yogurt and add salt and ginger garlic paste. Add water if the yogurt is thick, set aside.

In a small bowl take a cup of water and add less than 1/2 tsp salt, keep this aside to soak the bhajiyas after they are deep fried.

In a seperate bowl prepare the batter and deep fry the bhajiyas, till golden brown, toss them into the salty water and let them soak for a few minutes.

Transfer the bhajiyas into the yogurt mixture, set it aside.

Heat oil and add the temepering ingredients. Add turmeric powder a while before removing it from the stove. Turmeric is added to give the lovely yellow color to the tempering.

Splash it onto dahi wadas and refrigerate it, serve chilled by itself or a variety of sauces of your choice.

Vadas

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This is the first time I was trying to make vadas using GITS vada mix. Follow the instructions on the packet carefully.

Although I must warn you that the water measurements are not accurate. So make sure the batter is even otherwise you will have to struggle to get the doughnut shape out of it ;p

Serve hot with Mint and Cilantro Chutney/Hot and sweet Tomato Chilli sauce.

French-Fried Bhajiyas

Ramadan Mubarak to all the Bloggers!

Now that Ramadan has officially gone underway and the summer almost out the door...Iftaars are all about something hot and piping. Something hot...hmm, the first thing that pops up in your mind will be those sinister looking oily delicacies which you actually avoided eating all these days and which you can't resist no more!!

Ingredients:
2-3 potatoes
1-2 tbs chana besan flour
1 tsp salt
1 tsp ginger garlic paste
1 tsp red chilli powder
a pinch of baking soda
few cilantro sprigs
3-4 tbs oil, for deep frying

Method:
Peel the skin of the potatoes and cut them length wise-french fried style. Keep them aside.

In a bowl, take chana besan and mix salt, ginger garlic paste, red chilli powder, soda and cilantro. Add water little by little, just enough to make a thick batter and hold the potatoes together.

Toss in the potatoes and coat them well in the mixture.

Spoon out the potatoes and deep fry till golden brown. Serve with chutney or sauces of your choice.