Seasonal recipes for day at home

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Day 4 of #indiafightscorna

This was a day for cooking and learning new recipes
The 1 st recipe I learned was a family  heirloom with me being the latest to learn it.  The Aam Barfi. 

 Ingredients
250 grams of roasted Suji
250 gms of Mango pulp preferably Pyree mango
150 gms of sugar
1 liter milk from which chenna to be made

 Instructions 
1. Boil the milk and then add 1/4 teaspoon tartric/ or 1/2 lime juice to curdle it. Strain the curdled milk through the straining cloth and collect. Keep the liquid for using with making roti. The chenna in the straining cloth collect and keep aside
2. Take the mango and remove the pulp
3. In a bowl mix the mango pulp and the chenna till becomes smooth. 
4. Add the sugar and keeping mix
5. Now add the suji and keeping stirring till it forms the consitsency of a cake mix. if too thick then add a little milk so it flows 
6. take a baking tray and pour the mixture in the tray and spread it evenly
7. heat the oven to 150degree C. 
8. Put the baking tray in and bake for 15 mins or till the tooth pick comes out clean. 
9. Cut into squares and serve. 

The other recipe is the Swiss Chard Salad. 
This was a simple recipe where you chop the swiss chard with vegetables like tomatos, cucumber, capsicum, carrots and put in a bowl. 
Then toss it with a lemon vinaigrette dressing. with salt and peper. 
You can also add a few drops of honey. 


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