Food World Recipes

Ingredients For the vanilla cream: Fresh cream- 1/2 cup Milk- 1 cup Gelatine-2tsp Sugar-3tbsp Vanilla essence- 1tsp For the mango mixture: Mango puree- 1 cup Water - 3/4 cup Sugar- 2tbsp Gelatine-2tsp Method: For the vanilla  cream mixture: Soak the gelatine in hot water. Mix sugar,cream and milk. Warm the milk and switch off the flame then add vanilla essence and dissolved gelatine. Mix well. Keep a glass tilted on a cup cake tray,  Pour the cream mixture till half of the glass.and keep it to the refrigerator to set well. Method For the mango mixture: Soak the gelaine in hot water,add sugar and  dissolved gelatine to the mango mixture.Mix well., pour mango mixture over the vanilla cream mixture  and keep it in a refrigerator till the mixture sets well.  Mango vanilla panna cotta is ready. Garnish with chopped mangoes.

Ingredients: Mangoes small and riped-6 numbers Mango chopped-1/4cup Turmeric-1/2 tsp Chilli powder-1tsp Green chilly-1 Coconut grated -1/2 cup Fenugreek powder-1/4 tsp Mustard seeds-1tsp Dry redchilly- 2numbers Curry leaves- 2strings Salt to taste Method: Cook the mangoes with chill powder,turmeric powder and salt and water. Grind the coconut with green chilly and cumin seeds, water and make fine paste.Add the paste to the cooked mango curry and allow to boil, stir well And swich off the flame,then add curd. Heat oil in a pan add Mustard seeds,when it splutters add dry red chillies and curry leaves and por it over the mango.  Mango Pulissery is ready to serve.

Mango Pickle Preparation time:20 min                                                                 TYPE veg Cook time:  8 min INGREDIENTS: Raw Mango raw - ½ Kg Red  Chilly  powder ( Kashmiri ) - 1tbsp. ¼ tbsp. Turmeric powder Ginger garlic paste - 2 tbsp. Sesame oil - ½ cup Mustard - 1tsp. Curry leaves Salt to taste PREPARATION     Cut raw mangoes into small pieces. Mix with ½tbs salt and keep it for a day. Next day drain the mango pieces and keep in a dish. Heat oil in a pan and splatter mustard. Add ginger garlic paste, turmeric, curry leaves, green chilly and sauté for five minutes. Add salt, fenugreek and mix well. Remove from fire add re...