Mango Tank Jelly

Mango Tank Jelly

Agar Agar (chinagrass)  it’s a vegetarian food : In restaurants,   they use it mostly  for desserts and  ice cream, We will make this agar agar pudding with  lots of flavors  during Ramadan season. Agar agar is like Jelly.   Kids will enjoy this jelly much. 

It cures mouth ulcer and stomach ulcer.  It’s great to have it during summer time.

Normally we can make this agar agar in many ways like plain agar agar, milk agar agar, tender coconut agar agar, fruit agar agar, nuts agar agar, and  sogo agar agar.

Ingredients

Agar Agar – 10 gram (or) hand full of

Sugar – 50 gram (to taste)

Water – 500 ml

Mango tank - 2 tbspn

Mango essence – 2 drops

Pista flakes

Agar Agar

Method

Soak the agar agar with water and boil it.

After boiling reduce the agar agar   to ¾ . Add sugar  mango tank powder  and mango essence boil for 5 minutes And strain it..

pour the agar agar into wide bowl sprinkle the pista flakes

Let it cool for few minutes. 

keep it in fridge for about 2 to 3 hours.

Cut the agar agar into desire shape.

.

Kids will enjoy the agar agar jelly.

Colorful and yummy kids special mango jelly is ready.

Linking to agar agar
gayathir's walk through memory lane
Nithu's, Healthy food for healthy kids party food

Mango flavored agar agar
Tricolour Fruits and nuts (Indian Flag)  agaragar

Gayatri's Walk through Memory Lane
Priya's Valentine's day Recipe contest

linking to Agar Agar Recipe contest sponsored by Marine Chemicals , Kochi. www.Indiaagar.com hosted at Food Corner
Agar Agar Recipe Contest

Nithu's Healthy Food for healthy kids Party food
Sharanya's Traditional Native Recipes

Mango Flavored Milk Agar Agar

Mango Flavored Milk Agar Agar

Agar Agar (chinagrass) pudding
it’s a vegetarian food : In restaurants,   they use it mostly  for desserts and  ice cream, We will make this agar agar pudding with  lots of flavors  during Ramadan season. Agar agar is like Jelly.   Kids will enjoy this jelly much. 

It cures mouth ulcer and stomach ulcer.  It’s great to have it during summer time.

Ingredients

Agar Agar – 10 gram

Sugar – 50 gram

Milk – 200 ml

Water – 300 ml

Mango essence – 3 drops

Method

Powder the Agar agar and dissolve in the water

Add sugar and milk to it and boil.

let it boil until  the agar agar reduce  to ¾ . 

add the mango essence .

pour it in a tray and sprinkle the pista flakes.

Let it cool for few minutes. 

keep it in fridge for about 2 to 3 hours.

Cut the agar agar into desire shape.

Colorful and yummy kids special will be ready.

Kids will enjoy the agar agar pudding.

Normally we can make this agar agar in many ways like plain agar agar, milk agar agar, tender coconut agar agar, fruit agar agar, nuts agaragar, and  sogo agar agar.

 Linking to Jagruti 's Dairy Milk event hosted by shama

Gayatri's Walk through Memory Lane
Priya's Valentine's day Recipe contest

linking to Agar Agar Recipe contest sponsored by Marine Chemicals , Kochi. www.Indiaagar.com hosted at Food Corner 

Sharanya's Traditional Native Recipes

Parsley with Chest nut, Zucchini & Sweet Potato Soup

Parsley  with chest nut, zucchini & Sweet potato

It’s my own tested recipe. 

Soups are very healthy for all and very perfect and goes well in this cool winter.

Ingredients

Boiled chest nut – 8 pieces

Boiled Sweet potato – 50 gram

Zucchini – finely grated – 100 gram

Parsley – finely chopped - 1 cup

Nutmeg – pinch

Olive oil – 1 tspn

Onion – 1 no medium

Garlic chopped – 1 pod

Vegetable stock (or) chicken stock – 400 ml

Water – 200 ml

White pepper – 1 tspn

Salt and black pepper – to taste

Method

Heat a pressure cooker add olive oil onion, garlic fry for 2 minutes

Add zucchini and celery cook for 3 minutes.

Add vegetable stock, white pepper, nutmeg and little salt close the cooker lid and leave 2 to three whistle switch off the stove and let it cool

Add water and blend well all cooked veggies =>Parsley  and zucchini, chest and sweet potato until smooth.

Transfer into  big vessel reheat the soup for 3 minutes.

Garnish with pista flakes serve hot with snacks.

 It  can be served with  with urad dal vadai, masala vadai, pakoda, bhajji, cutlet or any other fried and crispy snacks.

Chest nut is seasonal veggie. Its taste was like jack fruit seed and peanut. It is a healthy winter recipe.

(Google Info)

Parsley’s Many Therapeutic Health Benefits Include Its Use For:

• Anemia: Builds up the blood because it is high in iron. The high vitamin C content assists the absorption of iron.
• Antioxidant: Increases the anti-oxidant capacity of the blood.
• Bactericidal (kills bacteria)
• Bad breath
• Baldness: Believe it or not, men even scrubbed parsley onto their scalps to cure baldness—which doesn’t work.
  Blood purifier
• Blood vessel rejuvenation: Maintains elasticity of blood vessels, and helps to repair bruises.
• Diarrhea is greatly helped by drinking parsley tea.
• Digestion: Parsley is an excellent digestion restorative remedy. It improves the digestion of proteins and fats therefore promoting intestinal absorption, liver assimilation and storage. Because of its high enzyme content, parsley benefits digestive activity and elimination.
• Dissolves cholesterol within the veins
• Diuretic
• Ear health: Treats deafness and ear infections.
• Edema: Acts as a diuretic and blood vessel strengthener.
• Fatigue: Parsley is high in iron so helps repair and provides components for better blood cells.
• Gallstones: Helps dissolve them.
• Glandular support of the liver, spleen, kidneys and adrenal glands.
• Gout
• Hormonal support: In women, parsley improves estrogen and nourishes and restores the blood of the uterus. Conditions like delayed menstruation, PMS, and the menopause (dry skin, irritability, depression and hair loss) can often improve.
• Hormone balancing is achieved through the volatile fatty acids contained in parsley.
• Immune booster: The high vitamin C, beta carotene, B12, chlorophyll and essential fatty acid content render parsley an extraordinary immunity enhancing food. Parsley is an immune-enhancing multi-vitamin and mineral complex in green plant form and one of the most important herbs for providing vitamins to the body.
• Inhibits tumor formation, particularly in the lungs.
• Insect bites: Rub on to relieve the swelling and itch.
• Jaundice
  Kidneys: Parsley is effective for nearly all kidney and urinary complaints except severe kidney inflammation. It improves kidney activity and can help eliminate wastes from the blood and tissues of the kidneys. It prevents salt from being reabsorbed into the body tissues; thus parsley literally forces debris out of the kidneys, liver and bladder. It helps improve edema and general water retention, fatigue and scanty or painful urination.
• Liver congestion: It enriches the liver and nourishes the blood. Parsley helps reduce liver congestion, clearing toxins and aiding rejuvenation.
• Menstrual irregularity: Parsley helps to make the cycles regular by the presence of apiol which is a constituent of the female sex hormone estrogen.
• Menstrual pain
• Night blindness: Bad eyesight is a sign of Vitamin A deficiency.
• Rheumatism
• Spleen strengthening: The parsley root in particular strengthens the spleen, and can, therefore, treat malabsorption.
• Stamina loss and low resistance to infection, point to a sluggish liver. This can manifest itself in blood deficiencies, fatigue, a pale complexion and poor nails, dizzy spells, anemia and mineral depletion.
• Stomach problems
• Strengthens loose teeth: In the Middle Ages parsley was used for many conditions including ‘fastening teeth’ (Scurvy, which is caused by a Vitamin C deficiency, makes the gums spongy and the teeth loose.)
• Uterine tonic
• Weight loss benefits from being a diuretic

Linking to nithu's Healthy food for healthy kids party food
Priya's Valentine's day recipe contest

Kayathiri's winter foods 30 mins challenge

Preethi's foodabulous fest
Shree's hot beverages & desserts event
Juile's nutmeg or celery hosted by Chef mirelle

Channa Dal Kichidi/Kuska

 

Bengal Gram/Channa Dal/Kadalai parupu Kichidi

This is a easy recipe which can be done quick in time either for breakfast or lunch.  

Ingredients

Basmathi Rice – 200 grams

Chana dal – 50 gram

Oil + butter 5 tspn

Cinnamon 1 inch size ,cardamom,clove each – 1 no

Onion – 1 medium

Ginger garlic paste – 1 tspn

Coriander ,mint leaves – few

Tomato – small- 1 no

Green chilli – 1 no

Turmeric pwd – ½ tspn

Curd – 2 tspn

Lemon juice – 1/2  tpsn

Water – 375 ml

Salt – to taste

Method

Wash, Soak rice and chana dal for 20 minutes

In a rice cooker, heat the oil + butter over medium heat.

Add the cinnamon stick, clove and cardamom when it crackle

 Add onion, ginger garlic paste, coriander leaves and sauté well.  Make sure that it does not get brown.

Add  green chilly,turmeric pwd ,curd stir well.

Now add the rice slowly and stir slowly.Add 375 ml water (1: 1 ½ -   rice : water ratio ).  add the  sliced tomato salt to taste.  Cook it in the rice cooker till rice is done.

Now colorful and nice aromatic chana dal kichidi is ready to serve.

For Morning breakfast kuska tastes good with coriander chutney or mint chutney

For Lunch serve it kuska with fish curry/Egg bringal curry/ pepper chicken gravy, fish curry, or prawn gravy.  

Note: Instead of Chana Dal you can use moong dhal also.It’s easy to digest, children will like.

 Moong dal kuska & cucumber walnut chutney

Cucumber walnut Chutney

Roasted Gram Coriander Chutney

Preparation Time - 10 Minutes & (soaking time)

cooking time: 15 minutes

serves : 3

Linking to nithu's Healthy food for healthy kids party food

Ramya innovative recipe

preeti's kitchen life -Foodabulous,

kalyani's- Winter Foods 30 Mins Challenge

Gayatri's Walk through Memory Lane

Vardhini's New U

Preethi's Foodabulous Fest

 Priya's Valentine's day recipe contest

saras dish in 30 minutes dish rice recipe.

leftover cooked rice pongal

Curd Rice