Gradually add the cornflour mixture, stirring constantly over a low-heat until it comes to boil and thickens to the consistency of a smooth cream. Remove from the heat.

Add the rosewater and stir thoroughly. Pour into a serving bowl or individual dishes.

Sprinkle with a little ground cardamom and finely chopped pistachios. Allow to cool.

Chill and serve. RELATED RECIPES No Bake Biscuit Custard Pudding Cake Rice pudding Pineapple and nut cream pudding Paneer aam ka pudding Mava almond pudding Ingredients: 5 tbsp.

corn flour 6 cups milk 1/2 cup sugar 1 tsp. rosewater 1/4 cup pistachios, chopped 1/4 tsp.

cinnamon powder 1/2 tsp. green cardamom powder (less)

Heat oil to smoking point, lower flame and add garlic, let it cool. Pour the cooled oil over the mango pieces, mix thoroughly and keep the pickle in a clean dry glass bottle.

You can use it after a day. No moisture should enter the bottle.

Keeps good for 4 to 6 months refrigerated. RELATED RECIPES Meen moilee with rice Kadala curry with puttu Appams with mutton stew Fish in roasted moong dal gravy Masoor dal Ingredients: 3 - medium sizes (pickle) mangoes, cut into 1-inch to 1 and 1/2-inch pieces 3 tbsp - salt 4 tbsp - red chilli powder 1/2 tbsp - turmeric powder 250ml - ground nut oil/gingelly oil 3 tbsp - moong dal (dehusked), dry fried and powdered 15 - peeled garlic pods 1 tbsp - mustard powder 1 & 1/2tsp - methi powder, dry fried and powdered Turmeric powder, a pinch If you`d like to see your name featured as Chef of the week , submit your recipe now! Click here to submit (less)

Make a paste with coriander leaves, green chillies and salt and mix it with the ginger and garlic paste. Heat ghee or oil in a handi.

Add the finely chopped onions and fry till golden brown. Add the prepared paste and saute till the oil leaves the sides of the masalas.

Add the beaten yoghurt. Mix well.

Add the mushrooms in the handi. Cover and cook for 4-5 mins.

Now add the cashewnut paste and bring the mixture to a boil. Garnish with coriander leaves and serve hot with pulao or steamed rice.

RELATED RECIPES Masala Bread Toast Sun Dried Curd Chillies Banana berry muffins Shukto Colacasia curry Ingredients: 250 gms. fresh button mushrooms 2 nos.

onions, finely chopped 1 cup fresh coriander leaves 1 tsp. ginger paste 1 tsp.

garlic paste 2-3 nos. green chillies 1 tsp.

red chilli powder 1 tsp. coriander powder cup yoghurt (beaten) 2 tbsp.

cashew nut paste 1 tbsp. coriander leaves, finely chopped 2 tbsp.

ghee/oil Salt to taste (less)

Make a paste with coriander leaves, green chillies and salt and mix it with the ginger and garlic paste. Heat ghee or oil in a handi.

Add the finely chopped onions and fry till golden brown. Add the prepared paste and saute till the oil leaves the sides of the masalas.

Add the beaten yoghurt. Mix well.

Add the mushrooms in the handi. Cover and cook for 4-5 mins.

Now add the cashewnut paste and bring the mixture to a boil. Garnish with coriander leaves and serve hot with pulao or steamed rice.

RELATED RECIPES Masala Bread Toast Sun Dried Curd Chillies Banana berry muffins Shukto Colacasia curry Ingredients: 250 gms. fresh button mushrooms 2 nos.

onions, finely chopped 1 cup fresh coriander leaves 1 tsp. ginger paste 1 tsp.

garlic paste 2-3 nos. green chillies 1 tsp.

red chilli powder 1 tsp. coriander powder cup yoghurt (beaten) 2 tbsp.

cashew nut paste 1 tbsp. coriander leaves, finely chopped 2 tbsp.

ghee/oil Salt to taste (less)

Grate the cottage cheese and mix with the cornflour. When it firms up, make into roundels and make a hollow in the centre.

Mix a little cumin powder and saunf powder with the mangoes and use as stuffing for the kofta. Make the koftas a little oblong in shape.

Heat oil and deep fry the koftas. Use the fried kofta oil and add the whole garam masala and the other masalas.

Later, add the boiled onion paste and saute. After some time, when the onion paste gets cooked without colouring, add the cashew paste and salt and saut for some more time.

Add the curd in the end. Make sure the curd is not overcooked.

Cut the koftas into two (length wise) and add to the gravy delicately. Serve hot.

Garnish with thin strips of mango on top. RELATED RECIPES Mango salad Mango honey delight Aam ki chutney Saffron pulao with raw mango Khatti dal Ingredients: 2 mangoes 200 gms.

cottage cheese 50 gms. cornflour 50 ml.

vegetable oil 50 ml. ghee For the gravy: 250 gms.

cashew nut paste 2 gms. cumin powder 10 gms.

shahi jeera (caraway seeds) 2 gms. saunf (fennel seeds) powder 2 gms.

mace 5 gms. whole garam masala 150 ml.

curd 100 gms. boiled onion paste Salt to taste (less)

Grate the cottage cheese and mix with the cornflour. When it firms up, make into roundels and make a hollow in the centre.

Mix a little cumin powder and saunf powder with the mangoes and use as stuffing for the kofta. Make the koftas a little oblong in shape.

Heat oil and deep fry the koftas. Use the fried kofta oil and add the whole garam masala and the other masalas.

Later, add the boiled onion paste and saute. After some time, when the onion paste gets cooked without colouring, add the cashew paste and salt and saut for some more time.

Add the curd in the end. Make sure the curd is not overcooked.

Cut the koftas into two (length wise) and add to the gravy delicately. Serve hot.

Garnish with thin strips of mango on top. RELATED RECIPES Mango salad Mango honey delight Aam ki chutney Saffron pulao with raw mango Khatti dal Ingredients: 2 mangoes 200 gms.

cottage cheese 50 gms. cornflour 50 ml.

vegetable oil 50 ml. ghee For the gravy: 250 gms.

cashew nut paste 2 gms. cumin powder 10 gms.

shahi jeera (caraway seeds) 2 gms. saunf (fennel seeds) powder 2 gms.

mace 5 gms. whole garam masala 150 ml.

curd 100 gms. boiled onion paste Salt to taste (less)

Temper jeera in a wide pan with oil. Immediately add the onions and fry till it is transparent.

Add ginger garlic paste and fry till raw smell goes. Add the tomatoes and tomato puree, with a little salt and mix well till it becomes soft and mushy.

Fry till the raw smell completely leaves. Now add turmeric, red chilli, coriander powders and mix well.

After the masalas are well blended with tomatoes, add cashew nut paste and fry for a min till oil separates. Add the capsicum and fry in medium flame for a minute.

Now add the sauteed bhindi, adjust spice levels and salt at this stage. Sprinkle water for bhindis to get cooked well.

Keep covered for 2 mins and switch off! Serve hot with rotis/pulao! Ajust water according to the consistency of the gravy you need. Recipe courtesy: www.

sharmispassions.com RELATED RECIPES Kadai paneer Aloo bhindi masala Kadai chicken Kadai Paneer Khatti bharwan bhindi Ingredients: 12 - bhindi/ladies finger 1 - onion, medium sized, finely chopped Tomato puree - from 1 tomato 1 - tomato, big sized, finely chopped 1 - capsicum, big sized, cubed 2 tsp - ginger garlic paste 2 pinches - turmeric powder 2 tsp - coriander powder 1 tsp - red chilli powder ( according to taste) 1 - green chillies, finely chopped 5 - cashew nuts, ground to a fine paste with a little water Salt, as needed To temper: 2 tsp - jeera 1 tsp - oil (less)

Temper jeera in a wide pan with oil. Immediately add the onions and fry till it is transparent.

Add ginger garlic paste and fry till raw smell goes. Add the tomatoes and tomato puree, with a little salt and mix well till it becomes soft and mushy.

Fry till the raw smell completely leaves. Now add turmeric, red chilli, coriander powders and mix well.

After the masalas are well blended with tomatoes, add cashew nut paste and fry for a min till oil separates. Add the capsicum and fry in medium flame for a minute.

Now add the sauteed bhindi, adjust spice levels and salt at this stage. Sprinkle water for bhindis to get cooked well.

Keep covered for 2 mins and switch off! Serve hot with rotis/pulao! Ajust water according to the consistency of the gravy you need. Recipe courtesy: www.

sharmispassions.com RELATED RECIPES Kadai paneer Aloo bhindi masala Kadai chicken Kadai Paneer Khatti bharwan bhindi Ingredients: 12 - bhindi/ladies finger 1 - onion, medium sized, finely chopped Tomato puree - from 1 tomato 1 - tomato, big sized, finely chopped 1 - capsicum, big sized, cubed 2 tsp - ginger garlic paste 2 pinches - turmeric powder 2 tsp - coriander powder 1 tsp - red chilli powder ( according to taste) 1 - green chillies, finely chopped 5 - cashew nuts, ground to a fine paste with a little water Salt, as needed To temper: 2 tsp - jeera 1 tsp - oil (less)

Mix thoroughly so that every nut is coated with the flour mix nicely. Check salt and drop the coated pista (separate them with fingers while dropping into the medium hot oil and fry till light golden.

Remove on to a paper napkin to absorb excess oil. Serve this snack with hot tea.

RELATED RECIPES String beans sundried crispies (goruchikkudu varugu) Paneer pista korma Banana flower pakoda Pista cake Pistachio Kalakand Ingredients: 250g - pistachio 3 tbsp - rice flour 1 tbsp - besan/gram flour 1 tbsp - corn flour 1&1/2 tsp - red chilli powder A pinch of baking soda Salt Oil for deep frying 2 tsp - coriander/kothmir leaves, very finely chopped (less)