Jello Cake

I recently tasted this cake at my friend Chrrisy's place. A big thanks to Chrissy and her mom who shared this lovely recipe with me. Super easy and a must try recipe!!!

Ingredients:-

1. 1 Box of cake mix ( white / yellow) -- I found and used Betty Crocker's moist white cake mix.
2. 1 Package of Jello flavor of your choice -- For this cake I have used Orange Jelly flavor.
3. Cool whip
4. Canned / fresh fruit of your choice -- This cake has Mandarin orange segments ( canned ).

Method:-

1. Bake the cake as instructed on the cake mix box.
2. Place the mixture in a 9 * 13 greased baking pan.

3. Once the baking process is done let the cake cool down completely.
4. Make your package of Jello ( jelly liquid ) as instructed on the box.
5. Take the cool cake and make slits with a knife or poke holes with a fork all over.

6. Then pour the Jello over the top of the cake and concentrate on the areas you place the
    openings.
7. Once done place the cake back in the refrigerator.
8.  The cake looks like this before refrigerating.

9. When ready to serve place the cool whip on top of the cake and arrange the fruits in any desired pattern.

Enjoy !!!!

Mango Lassi / Mango Smoothie

The most super simple and quick recipe of all. A pure mango delight!

Ingredients:-

Serves 2

1. 1 Cup Mangoes ( Peeled and Chopped) / Mango Pulp
2. 1 1/2 Cup Fresh Yogurt
3. 2-3 Tbsp Sugar ( Or as required )
4. 1/4 Cup Water
5. Kesar ( Optional )

Method:-

1. Blend together all the ingredients till smooth.
2. If you are using Mango pulp it will take less time to blend well.
3. Refrigerate till you are ready to serve.
4. Serve chilled. You may add ice ( optional).

Enjoy!!!

Mango Sheera / Mango Sooji Halwa

Inspiration -- My good friend Arati. She treated me with this lovely Mango Sheera and I had to try making it!!! Its a super sweet treat for all.

Ingredients:-

1. 1 Cup Sooji / Rava / Semolina
2. 1 Tbsp Ghee / Clarified butter
3. 1 1/2 Cup Mango Pulp / Mangoes ( Peeled and Chopped )
4. 1 1/2 Cup Milk
5. 1 Cup Sugar
6. 1 Tsp Cardamom powder
7. 1/4 Tsp Kesar ( Crushed )
8. Kesar ( few strands to garnish)
9. 1/4 Cup Water
10. Nuts ( roughly chopped around 2 tbsp or more)

Method:-

1. Heat ghee in a heavy bottom pan.
2. When it is hot ( not smoking hot ) add chopped nuts and saute till golden brown ( about 30
    seconds).
3. Then add Sooji / Rava to it and saute on medium heat till slightly puffed and golden
    brown.
4. Add mango pulp / mangoes and saute for a minute or so. Then add milk, water, kesar and mix
    well. Cover and let it cook for 3-4 minutes. Stir occasionally.
5. When the water and milk mixes well and the mixture thickens a bit add sugar to it and mix well.
    Now the halwa will loosen and become syrupy once again.
6. Cover and let it cook for 4-5 minutes more till it cooks completely and thickens. Stir
    occasionally to avoid burning and anything sticking to the bottom of the pan.
7. Once the halwa is almost ready add cardamom powder and mix well.
8. When ready to serve garnish with some kesar and chopped pistachios (optional ).
9. Serve hot / cold. Your choice.

Enjoy!!!

Misal Pav

          This is a traditional Maharashtrian recipe and every "Marathi Manoos" loves it. It is normally served in a bowl with tiny layers of Poha, farsan / namkeen mixture, crushed bhajji / aloo pakoras and loads of "Misal Sample", garnished with some chopped onion and cilantro. All those who love spicy food and curries will love our simple misal pav for sure.

          It is quick and simple vegetarian recipe and I hope you all will enjoy making it.

Ingredients:-

1. 1 Cup Matki Sprouts ( Boiled )
2. 2 Cup Onions ( Finely chopped )
3. 1 1/2 Cup Tomato ( Finely chopped )
4. 1/4 Cup green peas
5. 1 Tsbp Chickpea Flour / Besan
6. 2 Tbsp Milk
7. 2 Tsbp Red Chili powder ( More if required )
8. Salt ( To taste )
9. 1 1/2 Tbsp Misal Masala
10. Lemon Juice ( to taste )
11. Cilantro ( Finely Chopped )
12. 1/2 Cup Oil
13. 1 Tsp Asafoetida
14. Curry leaves
15. 1 Tsp Mustard Seeds
16. 1 Tbsp Ginger Garlic paste
17. 2 Cups Farsan / Namkeen mixture
18. 1 Cup Cooked Poha ( Optional )

Method:-

1. Heat oil in a large heavy bottom non stick pan. When the oil is hot but not smoky add asafoetida,
    curry leaves and mustard seeds.

2. When the mustard seeds sputter after a few seconds turn off the heat, wait for a few seconds
    and then add 1 Tbsp red chili powder and chopped onions. Mix well and turn the heat back on
    to medium.

3. Sprinkle some salt and saute for a few seconds till the onions turn translucent.

4. Next add ginger garlic paste and saute for a few more seconds.

5. Now add the chopped tomatoes and mix well. Cover the pan and let the tomatoes and onions
    cook for 4-5 minutes on low heat. Stir occasionally.

6. Cook the mixture till oil separates from it and onion and tomatoes are soft and almost mashed.

7. Add 1 Tbsp Besan to it and mix well. Saute for a few minutes cover for 2-3 minutes. The oil
    separates again and the besan is now cooked.

8. Add milk and stir the mixture so that the milk blends well with it.

9. Now add some misal masala and saute the mixture once again for a few seconds.

10. Add the sprouted and boiled matki / moth beans and green peas and saute for a minute or so
     and add around 3-4 Cups of water. Add red chili powder and salt to taste.

11. Cover and let the misal ( "Sample" as they call it ) cook for 5-10 minutes.

12. You will see a red layer of oil separated on top of the curry. It means that that misal is almost
      ready.

13. Check the taste and add masala / salt / red chili powder / water / lime juice if required. The
      misal sample is supposed to be thin and soupy but not watery.

14. Let it boil for a few more minutes and it will be ready to be served.

15. While serving, add some poha, top it with some farsan and then pour in the misal sample.
      Garnish with some chopped onion and cilantro and serve hot and immediately with pav / bread
       and a wedge of lemon / lime.

Enjoy!!!!