Moment’s Falooda Mix

On one of those Grocery store trips in an unexpected corner of Reliance Fresh Store, I saw the Moment’s Falooda Rose Flavoured Mix. Rest of the 9 flavours available are Vanilla, Rajbhog, Butterscotch, Kesar, Pista, Sitafal, Chocolate, Mango, Strawberry & are a great addition as coolants in Summer

The actual preparation happens literally in few minutes with a great result!

One 200 Grams Packet Serves about 5-6 (this is based on the Packet Instructions but trust me it would eventually turn to be for may be about 4 to 5)

In 1 Litre of Milk, mix about a Glass of Water & bring to a boil

Add the whole pack of Falooda Mix & boil for 10-15 Minutes till the Mix thickens

Keep aside so that it reaches room Temperature after which Refrigerate to Chill

The Chilled Falooda is ready to be served!

Some of the Additional Toppings can be Ice Cream, Roasted Dry Fruits etc.


Moment's Mango Falooda Mix:

Moment's Pista Falooda Mix:

Strawberry Mix:

    

After this pack, we were not able to get another one soon but finally found luck with the Mango Flavour
I just wish this Falooda Mix is available at most stores in the South especially Chennai & Tamil Nadu

Just for some information on different Indian Names for the versatile world famous Rose Flower, I have put together its names here:

Bengali- Golap
Hindi- Gulab
Kannada- Gulabihuvu/Tarana
Odiya- Gulap
Tamil- Irosa/Pannirpu/Pannir Roja/Rajappu
Telugu- Gulabipuvvu/Rojapuvvu



English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu




Feel free to share your views on this Product & let us know how it can be of use in our Pantry :)

Snake Gourd & Split Pigeon Pea Stir Fry (Potlakaaya Kandipappu Kura)

South Indian Vegetarian Main Course Special
Andhra Cuisine 
Snake Gourd & Split Pigeon Pea Stir Fry (Potlakaaya Kandipappu Kura)

Serves 2

Ingredients:
Snake Gourd (Potlakaaya)- 250 Grams
Split Pigeon Pea (Kandipappu)- about 100 Grams.


For Tempering:
Extra Light Olive Oil/Olive Pomace Oil-
Chana Dal- 1.5 Tsp.
Urad Dal- 1 Tsp.
Cumin Seeds-
Mustard Seeds-
Dried Red Chillies-
Hing-
Curry Leaves-

Salt- To Taste
Turmeric Powder-
Red Chilli Powder- (Optional)

Method:
In a Pressure Cooker, add the Snake Gourd, Split Pigeon Peas & little water to cook both till Tender
Drain the Vegetable Lentil Broth for later use to Cool & keep aside

In a Pan, Heat Oil
Add Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds, Dried Red Chillies, Hing, Curry Leaves

Add the Boiled Snake Gourd & Split Pigeon Peas in the Tempering
Add Salt, Turmeric Powder & Mix Well
Cover to cook for some time

Add Red Chilli Powder & Mix Well

Served with Andhra Meal of Steamed Rice, Andhra Style Soup (Charu) or Vegetable Stew (Pulusu), Oora Mirapakayalu or Appadam, Set Curd
a Light Summery Andhra Meal usually has Cooling menu Items consisting of a Light Cleansing Soup, easy Summery Vegetable Preparation, can have Boiled Lentils, Buttermilk or Curd etc.


Feel free to share your views & do let us know how this one turned out :)

Mini Bitter Gourd Fry (Chinna Kakarakaya Vepudu/Midhi Pavakkai)

South Indian Vegetarian Main Course Special
Andhra/Tamil Cuisine
Mini Bitter Gourd Fry (Chinna Kakarakaya Vepudu/Midhi Pavakkai)
Serves 2


I have been seeing these small Bitter Gourds since January but finally got to try these with help of my Mom who recently has started growing these in Delhi & believe me they look very Nice on the creepers with our North Indian neighbors asking for more!!

In Tamil, this Bitter Gourd is called the Midhi Pavakkai & in Telugu it is Chinna Kakarakaya

These are also the tastier one than the regular Bitter Gourd

Ingredients:
Extra Light Olive Oil/Olive Pomace Oil-
Mini Bitter Gourd (Chinna Kakarakaya/Midhi Pavakkai)-
Salt- to taste
Red Chilli Powder (optional)

Separate the top strings & the ends from the main part
Also check for any Gourd which may be unusually soft, red or damaged

Heat Oil & add the Gourds till stir fried on Medium High Flame til they get some colour

 Add Salt & Red Chilli Powder & Toss to mix it all well

Serve Fresh with Steamed Rice (with Warm Melted Ghee of course!), Dal/Pappu, Vegetable Tamarind Stew/Pulusu & Set Curd!



Feel free to share your views & do let us know how this one turned out :)

Red Kidney Beans with Steamed Basmati Rice (Kashmiri Rajma Chawal)

North Indian Vegetarian Main Course Special
Kashmiri/Punjabi Cuisine
Red Kidney Beans with Steamed Basmati Rice (Kashmiri Rajma Chawal)
Serves 2

Ingredients:
Red Kidney Beans (Jammu ke Rajma)- 

Extra Light Olive Oil/Olive Pomace Oil-
Cumin Seeds-
Tomatoes-
Onions-
Green Chillies- Paste/Slit
Fresh Ginger & Garlic Paste-
Fresh Coriander Leaves-
Ghee-

Tips:

Jammu or Kashmiri Rajma is smaller, deep Red in colour which cooks in 15 Minutes as compared to the other Rajma Beans

 Roopak Stores Rajma Masala is available in Roopak Stores (Karol Bagh, Delhi), Le Marche (all outlets in Delhi & Gurgaon) & other Supermarket outlets across India


Feel free to share your views & do let us know how this one turned out :)

Mixed Vegetable Oats Porridge (Oats Upma)

South Indian Vegetarian Breakfast Special
Andhra Cuisine
Mixed Vegetable Oats Porridge (Oats Upma)
Serves 2

Ingredients:
Rolled Oats- 

For Tempering:
Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.
Raw Peanuts- 1 Tbsp. 

Mustard Seeds (Rai/Aavalu)-a Pinch

Cumin Seeds (Jeera/Jeelakarra)- (Optional)

Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- ¼ Tsp.

Split Black Gram (Urad Dal/Menapappu)- ¼ Tsp.

Curry Leaves (Kadi Patta/Karvepaku)- 5-6 No’s

Asafoetida (Hing/Inguva Podi)- a Pinch


Ginger- 1 Inch, Finely Chopped 
Carrots- 1 Medium, Finely Chopped
Green Beans- 7 to 8, Finely Chopped
Green Peas (Matar)-
Green Chillies- 2 to 3 Nos., Finely Chopped (depending on the Spiciness of the Chilli)
Water- 3 Cups
Salt- To Taste
Fresh Lemon Juice & Ghee- sprinkled to suit taste individual buds as desired!!

Method:
On a Slow Flame, Roast the Oats to light Golden Colour or till the Aroma starts coming up
Keep aside to cool

Heat Oil in a Non Stick Wide Skillet (Kadhai)
Add Peanuts & Saute till Color changes
Add Mustard Seeds & Saute till Seeds Splutter
Add Chana Dal, Urad Dal & Cumin Seeds till the Dals change Color




 

Add the Boiled Vegetables & Saute for a while

Add Water & as the Water Boils rapidly add the Oats while stirring continuously to make sure there are no lumps

Feel free to share your views & do let us know how this one turned out :)