CUISINE

Scrumptious Ramzan Delicacies CUISINE |

Ramadan is here, it’s a period of self-reflection and teaches to practice self-control but as the sunsets and it’s time to break our fasts we look for something delicious on our Iftar table we here at Tulip are always up for delicious scrumptious food and therefore have gathered amazing recipes that are not only delicious but also easy to make.

Recipes by Samiha Khan @Obsessive.food.disorder

Chicken Tikka

Ingredients (1 CUP = 240ML ) 500 grams of CHICKEN boneless & cubed 1½ tablespoon gram flour or besan ½ cup CURD OR YOGURT or greek yoghurt ½ green bell pepper ½ red bell pepper or tomatoes (deseeded) 1 large onion cubed Salt as needed 1 tablespoon oil preferably mustard oil 1 to 2 tablespoon lemon juice (or as needed) 1 tablespoon GINGER GARLIC PASTE or grated Spice powders ¾ to 1 teaspoon red chilli powder or paprika 1/8 teaspoon pepper powder 1/8 teaspoon turmeric ½ tablespoon Kasuri methi or dried fenugreek leaves (optional) ¾ to 1 teaspoon GARAM MASALA ½ teaspoon coriander powder

Method

Preparation for chicken tikka This recipe needs thick curd or greek yoghurt. If using homemade yoghurt then follow the notes & strain the whey to get thick yoghurt. Add it to a mixing bowl along with red chilli powder, pepper powder, turmeric, Kasuri methi, garam masala & coriander powder. Next add lemon juice, salt & oil. Mix everything well and taste it. Add more chilli powder, salt or lemon if needed to adjust the taste. Add the cubed chicken to the marinade. Marinate the chicken for at least an hour to 12 hours. Longer the chicken rests more flavorful & succulent it will turn out. You will have to refrigerate if marinating for longer than an hour.

How to make chicken tikka

Prepare a baking tray with a foil-lined over it. Then place a rack over it. Cube the veggies and add it to the marinade. Smear the marinade over it. Put them on to skewers, alternating veggies and chicken. Place these over the prepared tray. Preheat the oven to 240 C for at least 15 minutes. Grill chicken tikka for 20 to 30 mins or till fully done. I suggest checking after 20 mins. This depends on the size of your chicken pieces and how tender it is. The last 3 to 4 mins, move the chicken to the top rack. Serve chicken tikka with some veggies as an appetizer.

Chicken Haleem

350g skinless chicken 200g wheat (whole, crushed and soaked in water for 1 1/2 hour) 1⁄3cup yellow split lentils (soaked and boiled) 3medium onions (thinly sliced) 1tablespoon garlic paste (Pisa Lehsan) 1tablespoon ginger paste (Pisi Adrak) 1teaspoon garam masala powder 2tablespoons red chilli powder (Pisi Lal Mirch) 1 1⁄2tablespoons coriander powder (Pisa Dhania) 1teaspoon turmeric powder (Pisi Haldi) salt (to taste) 1⁄4teaspoon bicarbonate of soda 5tablespoons oil 1bunch fresh mint leaves (Podina, finely chopped) 1bunch fresh coriander leaves (Hara Dhania, finely chopped) 8 green chillies (Hari Mirch, finely chopped, to taste) 1teaspoon cumin seed (Sufaid Zeera, roasted and ground) 1teaspoon garam masala powder 2medium size pieces gingerroot (Adrak) 1large onion (thinly sliced) 4 lemons (Nimbu, cut in quarters)

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Method

Heat oil in a pan. Put meat in the pan, add garlic, garam masala powder, red chilli powder, coriander powder, turmeric powder, and salt. Cook on medium heat. In separate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes. Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.

Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes.

Fry the sliced onion in oil and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning separate and serve with haleem.

Recipes by Afreen Baig @Cookingdiariesbyafreen

Thread Chicken Ingredients

Boneless chicken 500gms Schezwan sauce 3tbsp Hot paprika powder 1tbsp Garlic paste 1tsp Salt to taste 2 egg whites 1tbsp cornflour 1tbsp all-purpose flour Samosa sheets 20-25

Method

Cut chicken into strips and marinate it with schezwan sauce, salt, paprika powder, garlic paste. Mix everything well now add egg whites, cornflour and flour. Mix everything and marinate it for 30mins. Cut samosa leaves into thin strips, now take one chicken strip and roll in the samosa strips, heat oil in the wok on low flame and fry it, serve hot!

CHICKEN MINCE SAMOSAS Ingredients

Chicken mince 1kg Coriander 2 bunches Samosa sheets 50leaves Ginger garlic paste 2tbsp Black pepper powder 1tbsp Red chilli powder 1tbsp Salt to taste Green chillies Coal 1 Oil 4tbsp

MethodIn a wok add oil, chicken mince fry it for 10-15mins then add ginger garlic paste, salt, black pepper powder, red chilli powder mix it well for 5-10mins. Now burn the coal, in the wok place a small bowl in the middle and put the coal in it add 1 tbsp oil on coal and cover it with lid for 5-8mins, this will give your chicken mince a very nice smoky flavour now remove the bowl from the wok, and add chopped coriander and chopped green chillies toss it well, place 1tbsp chicken mince filling in samosa leave and fold it tight fry it in hot oil, serve hot.

Recipes by Anam Hussain (@Hydfoodtales)

Brownies Ingredients

225gms of good semi-sweet chocolate 1 tablespoon butter, melted 1 1/4 cup sugar 2 eggs 2 teaspoon vanilla extract 3/4 cup all-purpose flour 1/4th cup cocoa powder 1 teaspoon salt

Method Preheat the oven to 180 degree Line a dish with butter paper Chop the chocolate into chunks. Melt half of the chocolate in the microwave, save half for later In a large bowl, mix the butter and sugar together, then beat the eggs and vanilla for 1-2 mins, until the mixture is light in colour Whisk in the melt in chocolate, then add the cocoa powder and flour and salt. Fold all the ingredients together until it looks like a cake mixture Fold in the remaining chocolate chunks and add the batter to the dish. Bake for 20-25 minutes and make sure not to over bake as you would want the brownies to be fudgy, then let them cool completely Slice and serve with vanilla icecream

Gooey chocolate chip Cookies Ingredients

Half cup granulated sugar 3/4th cup brown sugar 1 teaspoon salt 1/2 cup unsalted butter, melted 1 egg 1 teaspoon vanilla extract 1 1/4th cup all-purpose flour 1/2 teaspoon baking soda 110 GMs milk or semi-sweet chocolate 110 gms dark chocolate chunks

Methods In a large bowl mix together the sugars, salt and butter until no lumps are formed Whisk in the egg and vanilla Mix in the flour and baking soda then fold the mixture with a spatula Fold in the chocolate chunks and refrigerate for half an hour or overnight Preheat the oven to 180 degrees. Line a baking sheet with butter paper Scoop the dough with an ice cream scooper or roll them with your hands leaving at least 4inch space btw each Bake for 12-15 mins Cool completely before serving Can be served with milk or ice cream

Recipes by Kaunain Abedi (@kaunainabedi)

Doritos chicken Ingredients:

Egg All-purpose flour Doritos nachos Seasoning like oregano, rose Mary, basil and chilli flakes. Boneless Chicken breast. Garlic paste 1tbs Olive oil Peri-peri powder

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Method:

Pound the chicken breast and into cut 1-inch pieces. Marinate the chicken in ginger garlic paste, salt, olive oil and peri-peri powder. Roughly crush the Dorito’s nachos. n a bowl, add two egg whites. In another bowl, add one cup all-purpose flour and seasoning. Take the chicken pieces, and dip it in the egg, then dip it in our seasoned flour, dip again in the egg and then dip it in our crushed nachos. ( double-dip if necessary) and deep fry till golden brown. Our Doritos Chicken is now ready.

For dip Ingredients:

Cheese sauce Salt Milk Oregano Jalapeños

Method:

Take the cheese sauce in a bowl and add 2 chopped jalapeño, salt to taste and milk. Mix well and microwave for 30sec After it cools down to room temperature, add crushed oregano and serve with the fried chicken.

Dahi Wade Ingredients:

Maash Dal- 1 cup Ginger garlic paste- 1 tbsp Baking powder- 2 pinches Green Chillis- 5 cut Coriander- 1 bunch Mint- 1 bunch Curd- 250gm Salt Oil Cumin- 1/2 tsp Dried chillis- 2 Few Curry leaves

Method:

Soak maash dal in water for one hour. In a grinder, add the soaked maash, salt (to taste), coriander (half bunch), mint leaves (8-10), ginger garlic paste (1tbsp), baking powder (2 pinches), green chillies (3). Add a splash of water and grind till you achieve a smooth, thick batter. In a frying pan, heat oil until hot and add small portions of the batter to make the wade Note: Make sure that the wade has a little hole in them so that the curd gets absorbed properly. Shallow fry the wade till they are golden brown. Leave the fried wade in a bowl of water and let them soak for 3 minutes. In the grinder, take the curd and add 5 coriander leaves, half a bunch of mint leaves, 2 green chilies, salt to taste and a little water. Grind this for 1 minute. Note: Make sure that the curd doesn’t get very watery. Pour this curd into a bowl. Squeeze excess water from the soaked wade and add it to the curd.

For tempering: In a pan, take 2tbs oil, add 1tsp of cumin and two dried chillies. Let it cook till the colour changes to dark brown. Once the colour changes to dark brown, add the curry leaves. Once they start to change colour, pour it over our dahi wade. Let this sit for 10-15minutes and our dahi wade will be ready to serve

Recipes by Hajera Baquer (@gulmohar_kitchen)

Stued mirchi bhajji /STUFFED MOTEY MIRCHIYA Ingredients For Besan Batter:

1 cup besan / chickpea flour / gram flour ¼ cup rice flour / chawal ka atta 1 tsp kashmiri red chili powder / lal mirch powder ½ tsp turmeric powder / haldi salt to taste ¼ cup water, or as required to prepare batter Pinch of baking soda / sodium bicarbonate

For Stung:

200 grms minced boiled chicken / boiled mashed potatoes 1 green chilli / hari mirch, finely chopped 1 inch ginger, grated 2 tbsp coriander leaves, finely chopped ½ medium sized onion, finely chopped ¼ tsp turmeric powder / haldi Salt to taste ½ tsp kashmiri red chili powder / lal mirch powder ½ tsp jeera / cumin seeds ½ tsp aamchur powder / dry mango powder

Other Ingredients:

4 large chilli / green bullhorn chillies / bhavnagri big fat mirchi/ moti mirchi Oil for deep frying

Instructions

Besan Batter Recipe:

Firstly, take besan, rice flour, chili powder, haldi and salt. mix well. Furthermore, add water and make a smooth batter. Also, add a pinch of baking soda and mix gently.

Stung Recipe:

firstly heat a pan add 1 small tspn oil Cooked/boiled chicken minced green chili, ginger, coriander leaves and onion and cook for 5 mints until water is completely dry. Also add red chili powder, zeera, aamchur powder, salt. Mix well.

Mirchi Stung Recipe:

Firstly, slit green chili at the centre and remove seeds & wash. Also stuff the potatoes/ minced chicken stuffing into the chili. Dip the stuffed chili into besan batter, coat and half fry & do fry for second time for that extra crispyness Finally, serve stuffed potato mirchi bajji / talewe Mirchiya

Bread balls

Ingredients 3 potato / aloo, boiled & grated 1 chilli, finely chopped ½ tsp ginger paste ½ tsp turmeric powder ½ tsp cumin powder ½ tsp garam masala ½ tsp coriander powder ¼ tsp ajwain / carom seeds 2 tbsp pudina / mint, chopped ¾ tsp salt 8 slices bread, white / brown (sandwich bread) breadcrumbs, for coating oil, for frying

Instructions Firstly, in a large bowl take 3 potatoes. Add 1 chilli, ½ tsp ginger paste, ½ tsp turmeric powder, ½ tsp cumin powder, ½ tsp garam masala and ½ tsp coriander powder. Also add ¼ tsp ajwain, 2 tbsp pudina

and ¾ tsp salt. Mix well making sure everything is combined well forming dough. Furthermore, take bread slices and cut the sides. Dip the bread slice into the water just for a second and squeeze off the excess water. Make sure to squeeze the bread slice completely else it will absorb oil while deep frying. Place the ball-shaped prepared stuffing. And wrap the bread making sure to pinch the edges and secure tight. if unable to hold the shape dip your finger in water and make bread flexible to hold and roll. Further, with the help of both hands roll to a round shape. Roll into bread crumbs to get crispier layer. Deep fry the prepared bread roll into the hot oil. Tip- make sure to fry in hot oil, else the bread will absorb oil and turn soggy. Stir and fry occasionally on medium flame till it turns golden brown. Alternatively, bake the bread to golden brown if you are diet conscious. Finally, serve hot bread balls along with mayonnaise or green chutney

Recipes by Emaan Sajid (@emaanscookingandbaking)

Spinach French Fries Pakode Ingredients:

Potato: 1 (small) Onion: 1 (small) Spinach: 1 bunch Green chillies: 2 (chopped) Gram flour (besan): 1 cup Water: 200 ml Salt: 1.5 tsp Baking powder: 1 tsp Cumin seeds: 1.5 tsp Red chilli powder: 1 tsp Oil: for frying

Method:

Chop potatoes & spinach into thin strips. Chop onions thinly. Sieve gram flour into a bowl. Add water. Mix well. Add spices. Give it a good mix & add veggies and green chillies. Deep fry until golden brown.

Papdi Chat:

1. Maida : 125 grams 2. Sooji : 30 grams 3. Ghee : 30ml 4. Salt : 1 tsp 5. Sugar : 1/2 tsp 6. Zeera seeds : 1/2 tsp 7. Water : 1 cup (approx)

Ingredients for chat

1. Papdi 2. Imli chutney 3. Green chutney 4. Yogurt : 1 cup 5. Sugar : 2 tbsp 6. Boiled potatoes 7. Tomatoes - chopped 8. Onion - chopped 9. Cumin powder - 2 pinches 10. Chilli powder - 2 pinches 11. Chat masala - 2 pinches 12. Pomegranate - 3 tbsp, optional

Method :

1. Make dough using all the ingredients except water. Make a crumbly mixture & gradually add the water to form smooth dough. Set aside for 30 mins. 2. Roll dough into chapatis, pierce using a fork, make circles using any cutter & deep fry until brown. 3. In a flat bowl/plate, layer Papdi & top with rest of the ingredients. Serve immediately!

Ingredients:

1. Sabudana- 1/4 kg (soaked for 4 to 5 hrs in an equal quantity of water) 2. 3 to 4 Boiled potatoes 3. 6 to 7 Green chillies (finely chopped)and 1 teaspoon red chilli powder 4. Peanuts- 100 grams 5. Jeera- 1 teaspoon 6. Coriander, curry leaves- 1 cup each(finely chopped) 7. Cooking oil to deep fry.

Preparation:

1. Take the soaked sabudana in a bowl. 2. Roast the peanuts and grind them(coarsely) 3. Mash the potatoes 4. Cut green chillies into small pieces 5. Add all the ingredients; Peanut powder, Mashed potatoes, green chillies, jeera, coriander and curry leaves to sabudana. 6. Add salt to the sabudana mixture (to taste) 7. give the mixture vada like shape and deep fry in cooking oil. 8. serve hot with tomato ketchup.

Chicken Pakoda

Ingredients:

1. Boneless Chicken- 1/2 kg (Cut into small pieces 2. Ginger garlic paste- 2 teaspoons. 3. Corn flour- 2 tablespoons 4. Maida- 2 tablespoons. 5. Eggs- 1 6. Salt- to taste 7. Curd- 1 tablespoon 8. Lemon- 1 9. Red chilli powder- 2 teaspoons 10.1/2 Teaspoon garam masala 11.1/2 Teaspoon Black pepper powder 12. Green Chillies- 4 (cut into small pieces) 13. Coriander and curry leaves (finely chopped) 14. Red food colour- if you like 15. Cooking oil.

Preparation:

1. Wash the chicken and place it on a tissue so it can absorb all the excess water. 2. Take the chicken in a bowl and add all the ingredients to chicken and keep aside for 3 hours. 3. Heat the oil in a vessel and fry the chicken just like any other pakodas. 4. Serve hot.

Ask me my favorite thing about summers and you cannot expect me to answer in one wordmangoes! They are the only good thing about this scorching heat. Other than tasting heavenly, it has a ton of health benefits. Being rich in vitamins A, C and E plus beta-carotene, mangoes are a wonderful source of skin-healing antioxidants to rejuvenate your complexion, while vitamin A also helps to protect and renew your skin cells and mucous membranes. Unlike popular belief, mangoes actually help you clear your skin. So don’t blame these babies for your pimples! Mangoes also help a lot in lowering cholesterol, promoting eye health, helping in digestion andboosting immunity. According to a study conducted, one of the phytonutrients in mango, mangiferin, offered heart protective benefits including reduced inflammation. So that’s a yay for the heart! As we care for our readers and their well-doing, we’ve brought to you some of the best and lip smacking recipes from your fellow Hyderabadis, which has mangoes as its prime ingredient. Go ahead and relish these delicacies, you’re doing a great favour to your taste buds and the rest of your body! Bow down, the King is here! Mango special recipes to help you fight the sun.

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Daniyal Rawjee, FMS Red Bull Instagram handle- callmemr.magic Chinese Mango Pudding Recipe - Ingredients needed- • 4 Mangoes Chopped • 1/4 Cup Sugar • 5 Gms China Grass • 1 Cup Water • 1/2 Cup Fresh Cream • 1/4 Cup Milk

Method: Step 1 - Make a purée of the mango and sugar. (Grind) Step 2 - Heat water and dissolve the China grass completely. Step 3 - Strain the Mango purée into a pan and add the China grass to it. Cook for 5 minutes on low flame. Step 4 - Add the Fresh Cream and whisk. Then add the milk and cook for 5 minutes. Don’t let it burn. Step 5 - Once it cools down, pour it into a bowl. Cover with cling wrap and refrigerate for 6-8 hours. Garnish with chopped mangoes, mint, some fresh cream and serve.

Mohd. Zubair Ali, Food blogger Instagram handle- hyderabad.food.diaries Mango Custard RecipeIngredients needed: • Fresh cream/Whipping cream- 1/2 cup • Sweetened Condensed milk- 2 tbs • Mango pulp- 1/3 cup • Mixed Fruits (strawberry, apple, grapes) • Cashews (chopped) • Tuttifrutti- 1 tbs

Method: Take the chilled whipping cream in a wide mouth bowl and using a hand blender beat it until it forms stiff peaks. To this, add the mango pulp and sweetened condensed milk. Gently mix it with a spoon or spatula till everything blends. Now add in the chopped fruits, tutti frutti and cashews. Mix well and keep it refrigerated for an hour or two. Serve it chilled.

Sanaa Shadaan, Teacher Instagram handle- sakh03 Spiced Raw Mango & Cranberry Chutney Recipe - Ingredients - Raw Mango – 500 g Frozen Cranberries/ Dried – 50 g Gur/Sugar– 250 g Fennel Seeds (Saunf )– 1 Tbsp Fenugreek Seeds (Methi Dana)– 1 Tsp Nigella Seeds (Kalonji)– 1 Tbsp Red Chilli Flakes– 1 Tsp (or as required) Black Salt/Salt– as per taste Apple Cider Vinegar – 125 ml

Method : Wash, peel and roughly chop the raw mangoes. Transfer chopped raw mangoes to a heavy bottomed pan, add cranberries, vinegar and all the spices. Let it cook on low flame, till the mangoes are soft. Add jaggery/sugar and cook till the whole mixture starts to get thick. You get a nice aroma when the chutney is cooked. Add black salt as per your taste and cook for another 2-3 minutes. Switch off the flame and let the chutney cool completely before transferring it to an air-tight container.Best served with cold salami, cheese sandwiches or drizzled over vanilla ice cream.

Prerna Bahirwani, tness Enthusiast Instagram handle: prerna_bahirwani Mango-Nutella French roll-ups Recipe - Ingredients - - 1 Small bowl of mangoes cut into cubes. - Whole wheat Bread or any Bread - 1 tbsp Nutella - 1 Egg (Optional) - Cinnamon (Optional) - Vanilla extract - 2 tspn Almond milk or any milk.

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Method: In a deep plate, gently mash the mangoes with the back of a spoon & mix it up with a tbsp of Nutella. Cut the corners of the bread and flatten it with a rolling pin. With a small spoon, take the mango and Nutella mix, spread it over the flattened bread, leaving a little bit at the edge empty. Now roll up that bread and with slight milk or egg wash, seal the roll. Beat 1 egg in a bowl, adding to it 2 tbsp almond milk, a dash of cinnamon (if u like the flavor) & vanilla essence. Dip & cover each roll-up lightly and gently into the egg wash and place it on a heated non stick pan with medium flame. (Not too high and not too low otherwise it might burn or end up being soggy.) Cook it up on both sides till golden brown and crispy. If you don’t eat egg, then you can directly place the roll-up onto the pan and cook it up on both the sides till it’s a bit crispy and golden brown. Now remove and dish it out. Top it off with some icing sugar, drizzle of condensed milk & Hershey’s chocolate syrup and loads of cut mango pieces.

Rameez Siddiqui, Doctor and food blogger Instagram handle- thehydfoodblog Mango Panna Cotta Recipe - Ingredients Needed: • Heavy cream 1 cup • Whole Milk (120ml) • Granulated Sugar (75g) • Vanilla Essence 1/2 tsp • Gelatin 1 pack

For mango sauce - • Fresh Mango Chunks 2 cups • Granulated Sugar 2 tbsp • Lemon juice of half lemon

MethodPour heavy cream, milk and sugar into a small sauce pan. On low heat, stir until the sugar has dissolved and the cream is hot. Don’t boil! Turn off the heat and stir vanilla essence in it. Set it aside Bloom the gelatin (instructions on the pack) Add the bloomed gelatin to the cooled cream mixture and stir until completely dissolved. Pour the mixture into small glasses (leave space for mango sauce) and refrigerate until the panna cotta has set (at least 2 hours). For the mango sauce, fresh mango pieces, lemon juice and sugar in a mixer until smooth. Taste it. Add more sugar or lemon, if needed. You can pour this over the set panna cotta or pour it into a small sauce pan and bring to a simmer.

Rana Siddiqui, Pharmacist and bakerInstagram handle- thecakesmith_hyd Mango Cake Jars Recipe - Ingredients needed- • 1/2 cup - salted butter softened • 1/2 cup - vegetable oil • 1 1/2 cups - sugar • 1 1/2 cup - buttermilk room temperature • 3 large eggs room temperature • 1 tbsp - vanilla extract • 3 1/2 cups - all-purpose flour • 4 tsp - of baking powder • 4 cups - mango cubes • Whipped cream for filling • 250ml mason jars

Method The cake • Grease three 9-inch pans with butter. Preheat an oven to 180 degrees Celsius. • Make a paste of half of the mangoes and keep it aside. • In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until light and fluffy. Add in buttermilk, eggs, and vanilla extract and beat until combined. • In a separate bowl, sift together the flour, baking powder and salt. • Add the dry ingredients, and mix until just combined. • Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before moving on with assembling the jar.

Assembling the jars • Use a spoon to break the cake into crumbs. • Start assembling by adding a layer of cake to the jar followed by whipped cream, top it with mangoes and repeat till the jar is full. You can use mango crush in between the layers if you wish. • Refrigerate the jars for an hour and serve!

K. Vijayshree, Food bloggerInstagram handle- culinary_label Mango Parfait RecipeIngredients needed: • 2 Mangoes • 1 cup yogurt • 2-3 tablespoons Ragi chocolate mix or chocolate ganache • Oreo biscuits • 1 tablespoon powdered sugar • 2 teaspoon vanilla essence • 2 tablespoon soaked chia or basil seeds (optional )

Method: Cut mangoes in cubes and keep them aside Take yogurt and sugar, combine them well, add vanilla essence and mix. Now take a saucepan, pour 1-2 cups of water and add ragi chocolate mix and mix well so that no lumps are formed. Cook the ragi mix well until pouring consistency and let it cool down. Crumble the oreo biscuits and keep them aside. Now in a glass of your choice add the first layer of yogurt, then add mango cubes, and follow the layers by adding oreo biscuit, ragi chocolate mix, and basil seeds. Repeat the layers and serve chilled.

Samar Shahed, Pharmacist and bakerInstagram handle- thedulciswhisk Mango Galore Recipe - Ingredients needed:

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Mousse • Heaving whipping cream : 250ml • Mango: 1 large • Sugar: 5tsp

Toppings Freshly cut mangoes Cherries Grated chocolate Mint leaves

Method: Whip 250 ml of cold heavy whipping cream till stiff peaks form. Add 3 tbsp sugar if it is unsweetened cream. Chill in the refrigerator for an hour. Take fresh, juicy chopped mangoes and blend it to make a smooth puree. Heat a pan and add the mango puree, keep the flame between low to medium flame and add 3 tsp sugar and mix well. After cooking the puree for 5 mins take it out in a bowl and leave about 2-3tbs in a pan. In the same pan add 2tsp sugar with some water then mix well and strain and keep it aside. Add mango puree in the rest of the whipping cream mix well and add that in a piping bag. Fill the glass with mango mousse and top it with mango glaze, whipped cream and cherries or grated chocolate shavings and serve it chilled.

Ramya and Manideep, Food bloggers Instagram handle- @thehungryindians Mango Float Recipe - Ingredients: • Mangoes • Fresh cream • Milkmaid • Biscuits

Method: Firstly peel off the mangoes skin and cut it into slices. Take fresh cream in a bowl, add milkmaid (quantity as per your taste) to it and whisk it . Whisk it until its smooth without cream lumps in it.

Take a tray The first layer is biscuits. The bottom layer should always be biscuits. Then add mango slices as the second layer over the biscuits. Now add cream mixed with milkmaid all over the mangoes. Repeat the layers twice. On top add a layer of biscuits again & pour the remaining cream on it. Freeze it for 4-5 hours & it’s ready to eat.