Rashmi's Rasoi

When Mango meets coconut it becomes a yummy halwa, let's see how... Ingredients 1 cup decicated coconut 1/2 cup ghee 1/4 cup sugar 1/2 cup mango puree 1/4 tspn cardamom powder Few strands of saffron soaked in 2 tblspoon milk 1 tablspoon chopped nuts Method Heat ghee in a kadhai. Saute coconut in ghee till u get the aroma. Add mango puree, sugar, cardamom powder & saffron milk and mix well. Cook till everything mixes well, properly cooked. Once it thickens and becomes halwa consistency, switch off the gas. Add chopped nuts and mix well. Serve hot or cold as per your choice.  Notes Check for the sweetness of mango puree and add sugar accordingly.

It's a pleasure to see such a beauty on the breakfast table. My multicolour bread loaf with all natural colours baked with whole wheat flour and semolina. Ingredients Whole wheat flour.       2 cups Chiroti rava (fine semolina) 2 cups Beetroot puree.          1/4 cup Spinach puree.           1/4 cup Carrot puree.               1/4 cup Charcoal powder.        1 tablspoon Active yeast.                 1.5 tspn Unflavored oil.               1/2 cup aprox Honey.                             3 tspn Salt to taste Lukewarm water vas required Method Steam 1 medium sized carrot and Beetroot and make puree of it with very little water. Blanch a bunch of spinach and blend to a puree. Take a deep bowl , add one cup of whole wheat flour and semolina each, 1/4 tspn yeast, required salt, 2 tblspn oil, 1.5 tspn honey and required amt of lukewarm water and make a smooth dough with stretch and pull method. Divide the remaining flour, yeast, oil, honey in 4 equal quantity i