Fruits and Vegetables

Discussion in 'Recipes' started by NATHIYAMOHANRAJA, Nov 8, 2019.

  1. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Fruits and Vegetable Recipes have always been available in the Indian subcontinent in abundance. Therefore, you could find different veggies and fruits being used in all varieties of cuisines and recipes of India.
    Vegetable salad, fruit salad, vegetable fries, caramelized fruits, vegetable pickles, fruit juices, and many other recipes mainly consist of either fruits or vegetables or both. You could also see some fruits like pineapple, jackfruit, etc. being used in curries and vegetable side recipes as well especially in the South Indian recipes.
    Some people think that fruits and vegetables lose their nutrition after cooking. Though true in many cases, the Indian cuisines have been using fruits and vegetables to make papads, fries and many other dishes where they are completely cooked or fried.
    The traditional Indian cooking methods used special techniques used special utensils made of mud to maintain the nutritional content of these recipes even after cooking. Blending of fruits and vegetables with spices, curds, and other ingredients is a common phenomenon in India.
    Here, people love to eat pickles made from unripe mangoes so much that many varieties of mangoes are specially grown for pickle making purposes. Pulav and biryani made from veggies, fruits, and nuts have also become popular these days and people prefer to have them because of their nutritional value as well.
    Fruits and vegetables are a rich source of vitamins, minerals, antioxidants, proteins and other nutrients which are essential for the overall well-being of our body. Vegetable wraps and side dishes are also popular in Indian food culture because they are both delicious and full of nutrients.
    Each cuisine has a different method to cook these veggies and fruits. Some recipes need you to cook, boil or steam the veggies whereas in some recipes you might need to roast or deep fry them. All these variations only enhance the taste quotient of the Indian recipes and provide a sumptuous treat for parties and festivals.
     
  2. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Pineapple Kesari


    Ingredients for Pineapple Kesari


    • 200 g Rava (Semolina)
    • 150 g Sugar
    • 1 cup Pineapple chopped
    • 100 g Ghee
    • a pinch Kesari Powder
    • pinch Cardamom Powder
    • 10 Cashewnuts

    How to make Pineapple Kesari


    • Lightly fry the rava in little ghee till golden.
    • Grind the pineapple pieces and keep aside.
    • Heat a pan over medium flame.
    • Pour enough water to the pan. For 1 cup of rava, add 1 cup of water (1:1 ratio).
    • Add the ground pineapple and bring to a boil.
    • Add rava and stir well. Cook for 4 to 5 minutes.
    • Add sugar, cardamom powder, kesari powder and mix well.
    • Fry the cashewnuts in ghee till golden and add to the pan.
    • Stir and remove.
     
  3. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Rava Kesari


    Ingredients for Rava Kesari


    • 1/2 cup Rava (Semolina)
    • handful Cashewnuts
    • handful Raisins
    • 3 tblsp Ghee
    • a pinch Kesari Powder
    • 2 Cloves optional
    • 1 cup Sugar
    For Frying the cashewnuts and raisins

    • 1 tsp Ghee

    How to make Rava Kesari


    • Heat 1 tblsp of ghee in a pan.
    • Fry the rava till it turns light pink.
    • Remove and keep aside.
    • Add 2 cups of water to the pan and add the kesari powder.
    • Bring to a boil.
    • Add the fried rava and mix well, stirring from time to time.
    • Cook for 5 to 10 minutes or until the rava is cooked.
    • Add the sugar and mix well until it dissolves fully.
    • Add the remaining ghee and cook till the rava starts to leave the sides of the pan.
    • In a small frying pan, heat 1 tsp of ghee.
    • Fry the cashewnuts and raisins.
    • Sprinkle this on top of the kesari and serve at once.
     
  4. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Papaya Kesari


    Ingredients:
    Rava – 2 cups
    Papaya – 2 cups, peeled, seeds removed, chopped
    Milk – 2 cups, boiled, cooled
    Sugar – 4 cups
    Cardamom Powder – 1/4 tsp
    Cashew Nuts – few
    Raisins – few
    Ghee as required
    Method:
    1. Grind the papaya and milk together to a smooth puree.
    2. Dry roast the rava until golden and remove.
    3. Heat 1 tsp ghee in a pan.
    4. Fry the cashew nuts and raisins until lightly browned.
    5. Remove and keep aside.
    6. Pour 4 cups of water to the pan.
    7. Bring to a boil.
    8. Add the rava, cardamom powder and stir well.
    9. Add the ground papaya mixture, sugar and ghee.
    10. Mix well and remove when it starts to thicken.
    11. Keep stirring from time to time.
    12. Garnish with cashew nuts and raisins.
    13. Serve.
     
  5. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Milk Kesari

    Ingredients:
    Milk – 300 ml, boiled
    Rava – 1 cup
    Sugar – 1 cup
    Ghee – 1/4 cup
    Cashew Nuts – 10, chopped
    Cardamom Powder – 1/4 tsp
    Yellow (or Orange) Food Colour – a pinch (optional)
    Method:
    1. Heat a little ghee in a pan.
    2. Fry the cashew nuts for 30 to 45 seconds and remove.
    3. Add the rava and roast until light golden brown.
    4. Pour the milk and stir well.
    5. Simmer until rava is tender.
    6. Add sugar and stir until fully dissolved. Add the food colour.
    7. Gently add ghee and keep stirring all the time.
    8. Add the cashew nuts, cardamom powder and mix well.
    9. Cook until it starts to thicken.
    10. Remove and transfer to a bowl.
    11. Serve.
     
  6. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Mango Kesari

    Ingredients:
    Mango Pulp – 1 cup
    Rava – 2 cups
    Milk – 2 cups
    Sugar – 2 cups
    Water – 2 cups
    Cashew Nuts – 1 tblsp
    Raisins – 2 tsp
    Ghee – 100 ml
    Method:
    1. Heat little ghee in a pan over medium flame.
    2. Add rava and cook until it is golden.
    3. Remove and keep aside.
    4. Add some more ghee to the same pan.
    5. Fry the cashew nuts and raisins for a minute and remove.
    6. Mix mango pulp, milk, water and sugar in a pan.
    7. Place it over low-medium flame.
    8. Stir well and remove when it starts to bubble or the sugar has fully dissolved.
    9. Heat a deep pan over medium flame.
    10. Add rava and enough water.
    11. Simmer until the rava is cooked and water has almost evaporated.
    12. Add the mango pulp mixture and stir well.
    13. When it starts to thicken, remove it from the flame.
    14. Garnish with fried cashews and raisins.
    15. Serve.
     
  7. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Musk Melon Kesari

    Ingredients:
    Musk Melon Pulp – 1 cup
    Rava (Sooji) – 1 cup
    Sugar – 2 cups
    Water – 3 cups
    Cardamom Powder – 1/4 tsp
    Ghee – 1/4 cup
    Cashew Nuts – handful
    Raisins – handful
    Method:
    1. Heat 1/4 cup of ghee in a pan over medium flame.
    2. Fry the cashew nuts and raisins for a minute.
    3. Remove and keep aside.
    4. To the same pan, add the rava and roast until golden.
    5. Add hot water and cook until the rava is tender and soft.
    6. Add the sugar, musk melon pulp, cardamom powder and mix well.
    7. Add the cashew nuts and raisins.
    8. Stir once or twice.
    9. Remove and serve.
     

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