Easter Eggs/ Easter Egg Chocolates

Easter is a very special feast for all Christians.  Prior to Easter you have the Maundy Thursday, Good Friday, Holy Saturday and Easter Sunday.  Jesus died on Good Friday and was risen to life on Easter Sunday. Easter for Christians is New Life in Christ Jesus. Easter is celebrated with goodies like Easter Eggs, Simnel Cake, Cookies and a variety of food cooked for the occasion. Easter commemorates New Life in the Risen Lord Jesus and everything with regards to new life chicks, rabbits, bonnets will be used while designing the Easter goodies. In the video you will also see how to decorate your Easter chocolates at home. Hope you enjoy watching the video.

For Easter eggs you will need:-

100 gms Morde/ Celbourne dark chocolate
100 gms Morde/ Celbourne milk chocolate

Mould – 1 small egg mould

For decorating – Few sequins/ decoration pieces




Aam ka Panna/ Raw Mango Drink

When mangoes are in season, especially the raw mangoes you either get to make the panna or pickles. I will post the pickle a little later, for now I got hold of the raw mangoes and converted them to a nice refreshing juice.
Mangoes are a good source to Vitamin C. If you have them when you are tired, it is an instant peak up to your energy and leaves you refreshed.
My hubby had picked up a few mangoes from our native place, last week, and I exhausted few for the drink and few saved for the pickle.  It was a week since we were enjoying our drink at home.  I remembered my childhood days where an aunt did make this drink, happy to have tasted it and now I get to replicate the taste too.
This juice tastes best chilled with a few mint leaves, a hint of cardamon and pepper. A Refreshing pulpy and tasty drink which is sure to satiate your taste buds.  We will see how to make this drink.
Cooking time – 20 minutes
Serves – 10-12
Raw Mangoes – 3 big (700 gms after deskinning the mango; remove the skin of the mangoes, weigh the pulp without seeds)
Jaggery – 1/2 kg (3/4 the weight of mango pulp)
Cardamon – 8-10 seeds
Peppercorns – 8-10 (optional)
Black Salt/ Salt – 1 tsp
1. Deskin the mangoes and cut and place in the cooker alongwith the seeds. Once cooked after 3 whistles, remove and transfer into a big container.
2.  Add grated jaggery and stir till melted while still hot. Once the jaggery is melted, add powders cardamon, pepper and salt
3.  You can then blend it well with  for a smooth texture keeping aside few pulpy pieces.
4. Serve by taking 1//2 pulp in a glass and 1/4 chilled water. Enjoy
1. I prefer jaggery/ palm sugar as they enhance the taste
2. If you like the drink to be pulpy you can leave out a few bits of coarse mango into it tastes well too.

If you find the recipe interesting do share it with your friends on facebook, google, twitter and the social network.  Do make it at home, takes very few simple readily available ingredients, and do write in to me at dsouzalynette@gmail.com