Mango Ice Cream (Home Made without Ice cream Maker)

Mango Ice Cream (Home Made Without Ice Cream Maker) who will say no to ice cream and that to home made and mango ice cream. I will never!! Mangoes are the fruits which is very versatile and can be use in almost every recipe. Even I cook many dishes using raw mangoes or ripe. I'am a very big mango eater and I wouldn't mind eating them in any forms. To satisfy the carving of mangoes I usually store them in a refrigerator to use when they are not in season.. Do try the recipe and enjoy with your family..

Ingredient's.

2 ripe mango (peeled and pureed)

2 cup heavy whipped cream

1 cup condensed milk

1 tsp vanilla essence.

Method.

In a large mixing bowl. Add the cream and condensed milk and whipped till it becomes thick and creamy. Add the vanilla and pureed mangoes and give a quick mix.

Transfer it to any airtight container and freeze it for about 6 to 8hours.

Serve chill.

Besan Ke Laddoo!! (Gram Flour Laddoo)

Besan Ke Laddoo (Gram Flour Laddoo) is made mostly in Maharashtra.. There are many version are there to these laddoo, but this recipe is very basic and easy to make. Me and my hubby happen to be a big fan of laddoo's, They are very useful when you are hungry and you need something soon and you don't have to juggle in the kitchen.. That's why I make very few of them so that it get over soon. Making a less quantity gives me a chance to try different laddoo's too... You can make in a big batches and store them in a airtight container and keep serving for a 2 to 3 weeks.. Do try this recipe and let me know.

Ingredient's.

2 cup besan (gram flour)

1 cup ghee (clarified butter)

1 cup powdered sugar

1/2 tsp green cardamom powder

1/2 cup chopped dry fruits (almonds, cashew, raisin and pistachio).

Cooking Method.

In a deep non-stick kadai. dry roast all the dry fruits and set it aside. In a same kadai add ghee, besan and cardamom powder and roast on a low flame till it gives a nice aroma and become golden brown. by stiring continuously.

Then take the besan out in a large plate and allow it to cool a bit. Now add the powdered sugar and dry fruits and make a even size laddoo's while the mixture is still warm. If you feel the mixture is little dry, feel free to add a little milk to make a smooth laddoo's.

Store them in a airtight container and Serve when ever you want.

Basic Sponge Cake/ Vanilla Sponge Cake.

Happy New Year 2014 to all my readers and blogger friends.. I know i'm 1 day late to wish you all, what to do I was very lazy for 2 weeks because of my hubby's holidays and was not feeling like posting or doing anything.. Last 2 weeks it was like a honeymoon period for me, not much to cook or do household work, was just shopping, eating outside and roaming and for him also it was the best time to rest after a very hectic work schedule. This was the best new year I had after very very long time... Actually I had feeling that I would be doing this only once his holidays starts, because of that only I had baked this cake before and took the pictures, so when I bake it again on new year I don't have to take the pictures.. The cake had turnout very tasty and soft. I serve it with some whipped cream and fruits you can serve as you like..

Ingredient's.

1 cup all purpose flour

1tsp baking powder

2/3 cup melted butter

2 eggs

1/2 cup sugar

1tsp vanilla essence

1/2 cup milk

1tsp lemon zest

1tsp lemon juice.

Baking Method.

Preheat oven to 180 degrees C. Butter the round baking pan and keep it aside.

Stir together the flour and baking powder in a large bowl, set it aside.

Beat the eggs and sugar with an electric mixer in a large bowl until light and fluffy. Add the melted butter and blend for another 1minute. Add the milk and vanilla essence in a small bowl and mix it well, then add it to the egg mixture and blend for another 30 to 40sec.

Add the dry ingredients and with the speed on low mix together slowly by making sure not to over mix. Mix everything with a spatula from the bottom to incorporate any bit that wasn't mixed.

Pour the batter into buttered pan and bake for 30 to 31minutes. Allow it cool before taking out from the pan, then cut and sprinkle some icing sugar on top.

Serve as you like..

Plum Cake.. Merry Christmas 2013.

Plum Cake - I had got all the ingredient's well before 1 week and had kept on kitchen slab last night to make sure that I don't forget to bake it today morning. It was a long pending ToDo in my list during X'mas and due to one or the other reason it was always missed... Whole night I was dreaming about the cake only and could not sleep for a very long time.As soon as I woke up, ran to kitchen and started baking the cake so that I can take the picture when the sun is still bright(Sun light always brings best pictures). If I would have got late then I would have not got so good pictures.. Here the sun is so unpredictable and I don't get enough time to relax and do the work. That is the main reason I have to finish my blog work before noon. Any ways all this part of life I am learning to go with flow.. Merry Christmas to everyone enjoy your day to the fullest...

Ingredient's.

3/4 cup all purpose flour

2+1/2tbsp cocoa powder

1tsp baking powder

1/2tbsp instant coffee

1/2 cup butter

2 eggs

1/2 cup sugar

1tsp vanilla essence

1/2 cup milk

1 cup mix berry's, nuts and tutti frutti.

Baking Method.

Preheat oven to 180 degrees C. Butter the square baking pan and keep it aside.

Stir together the flour, baking powder and cocoa powder in a large bowl, set it aside.

Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg and blend for another 1minute. Add the milk, coffee and vanilla essence in a small bowl and mix it well, then add it to the egg mixture and blend for another 30 to 40sec.

Add the dry ingredients and with the speed on low mix together slowly by making sure not to over mix. Then add the berry's, nuts and tutti frutti and mix everything with a spatula from the bottom to incorporate any bit that wasn't mixed.

Pour the batter into buttered pan and bake for 30 to 31minutes. Allow it cool before taking out from the pan, then cut and sprinkle some icing sugar on top.

Serve as you like..

Kesar Shrikhand. (Low Calorie Yogurt Dessert)

Kesar Shrikhand is healthy Indian dessert made from strained curd. This is a low calorie, rich and creamy yogurt. Shrikhand is generally flavoured with saffron, cardamom and dry fruits even it is served with fresh fruits or as a standalone dessert... I was not knowing what is shrikhand and how it taste, I had heard about it but never tasted before I meet my H, I still remember that day when he had got a pack of Haldiram's shrikhand and I told him that why did you get such a expensive curd, you should have just bought a pack of curd which will not cost more then 10rs. He look at me and said you don't know what is this? and I told him yes ofcourse I know this some weird color curd. He started laughing and said this is shrikhand my dear and I can't belive you have still not tasted this and my reaction was ohhh this is shrikhand from then I know what is shrikhand and how it taste like..

I made this dessert last week and it tasted better then the store bought and I did not get the perfect color of saffron while I was taking pictures and I did take the pictures soon just because I knew that it will be over and I was not sure when I will make this dessert again.. After 2 hours I had got the perfect saffron color and it was looking beautiful... Do try this wonderful low fat dessert and serve as you like...

Ingredient's.

2 cups yogurt

1/2 cup powdered sugar (add more if you like)

10 to 15 saffron strands

3tbsp finely chopped dry fruits (pistachio, almond, raisin and cashew)

2tsp milk

Pinch of cardamom powder.

Method.

Spread clean muslin cloth on a big plate. Place yogurt in the center. Wrap and tightly tie muslin cloth.

Hang yogurt for 2 to 3 hours or until all water is drained off from yogurt. It should become very thick.

After that untie muslin cloth and transfer thick strained yogurt to bowl.

Add sugar and cardamom powder and mix well until smooth.

Dissolve saffron in milk and add it to the yogurt mixture and mix well. Then refrigerate for at least 1 to 2 hour before serving.

Garnish it with dry fruits nuts and serve chilled.

Rasmalai..

Rasmalai is a very famous milk-based dessert of India.This dessert is rich in its texture, flavour & can be made easily by everyone at home. I had made this Rasmalai along with few more sweets on Diwali to impress my hubby and his college close friend and his wife. As I have mention in my earlier post that this is my hubby first diwali away from home, that to in a unknown country. Thank god we had his friend family and little kid to make it even more special, we really had a blast and never felt like we are not in india... I can easily count this diwali into one of the most memorable day of my life..

 Ingredient's For Paneer

5cups whole milk

2tbsp sugar

1tbsp lemon juice

4cups water.

Ingredient's For Rasmalai (milk mixture)

4cups whole milk

1cup sugar

10 to 15 saffron strands

1/4cup chopped almond and pistachio (for garnishing).

Cooking Method For Paneer.

Boil the milk in a heavy bottomed pan over medium-high heat. As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey, turn off the heat.

Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.

Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.

To take out the excess water squeeze the cloth till all the water has come out.

Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.

Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to together and knead more. 

Divide the dough into 10 equal parts and roll them in smooth balls.

Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.

Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.

Make sure the cooker is large enough to accommodate the (rasgullas), as they will expand to about double in the volume while cooking in the syrup!

Close the heat and wait a few minutes before opening the pressure cooker.

Then take out the rasgulla from the syrup and squeeze them lightly,and keep aside.

Cooking Method For Rasmalai (milk mixture)

Boil the milk, sugar and saffron strands in a deep frying pan on medium heat until the milk reduce to about 2 cups.

Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.

Once the milk is ready, switch off the flame, then add the rasmalai into milk. and refrigerate for 2 to 3 hours

Garnish with chopped almonds and pistachios.

Rasmalai is ready to serve.

Serve the Rasmalai chilled.

Choba Ki Poori..(Diwali Snacks)

Choba Ki Poori.. You can call them as a (Big Gujia). choba ki poori method is same as gujia but without khova and they are big in size. This is muslim family recipe, they cook this on special occasions like marriage. From a bride side they have to cook this and send it to the grooms house before the day of marriage.. There are many other occasions we cook this if I start then I don't think one post will be enough to tell every thing.

This is my Husband's first Diwali away from home and I don't want him to miss anything because of that only I'm trying my best to make him not to miss anything. I cook gujia very often as he loves to eat them , but this time I wanted to try out something new for him so I thought of this recipe and it turn out to be tasty and he loved it. This is not the only thing, I have lots of plans and many dishes to cook. Hoping for the best :-)

Happy Diwali to my all blog readers and to my friends. May god bless you all with lots of happiness and many more years like this with your family and friends :-)

Ingredient's For Filling.

100gm dry coconut

1+1/2 sugar

1/4cup dry fruits (almonds, raisin, pistachio and cashew)

Ingredient's For Poori.

2 cups of maida

2tbsp ghee/oil

Water (to make a dough)

Oil for deep frying.

Cooking Method For Filling.

Grate the dry coconut.

Chop the almonds, cashew and pistachio into vertical small pieces.

In a vessel, add sugar, grated coconut and all the dry fruits. Give them a nice mix and set it aside. 

Filling is ready.

Cooking Method For Poori's.

Mix maida and ghee. 

Now add water and make dough.

Take small amount of dough and make a small chapatti, put the filling, apply water to the corners of chapatti and fold it giving a semi- circular shape. Press the corners of the puri with your nails.

In a deep frying pan heat oil, and deep fry the pooris to golden brown. Take out on to a paper towel.

Choba Poori is ready to serve.

Store them into Airtight container for more then a week..

Khaja.. (Sweet Pastry)

Khaja ... Khaja is called Pheni in oriya, this is an Oriya sweet made from maida or wheat flour, sugar and oil. It is made and eaten all throughout Indian subcontinent, though it is known by different names. It is prepared in the states of Bihar, Uttar Pradesh, Andhra Pradesh, Karnataka etc...

I wanted to try this at home from a long time but use to fell bore for the long process, actually after cooking this I really felt it is a very easy and can be done in 30 to 35 minutes. I use to eat this alot in my childhood days but my mom use to not allow me to eat from out side. So when ever my mom use to go to my aunt's place I and my brother use to run to the shop buy and finish it there only before even anyone see us.. Those days use to be the wonderful days eating out and not telling anyone...

Ingredient's For the Pastry. 

1 cup all purpose flour

2tsp hot oil

Oil for deep frying

2tbsp butter or ghee (to apply on pastry)

Ingredient's For the Sugar Syrup

1 cup sugar

1/2 cup water for syrup.

Cooking Method

In a large mixing bowl add flour and oil mix it well, then slowly add water to make stiff dough.

Knead it for 10-15 minutes or until it’s smooth and set aside for 5 to 10 minutes.

Roll the entire dough into a big rectangle and then spread the ghee or butter smoothly over the rolled dough.

Then roll the dough into a big rope, cut into 1′ size pieces. Take each piece and roll it again into 5-6′ size khaja.

Heat oil in a deep fry pan, medium-high first. Then turn the flame to medium-low once oil is hot.

Fry the khajas until it turns golden brown annd take out on a paper towel.

Then make sugar syrup (as you make for gulab jamun). Switch off the heat when syrup feels slightly sticky. When the sugar syrup is still hot dip the khaja one at a time and take it out on a wire rack.

Allow the Khaja to cool completely before serving..

Aval Payasam.. (Jaggery And Poha Kheer)

Aval Payasam. Last week I saw many blogger's cooking this sweet for the Ganesh Chaturthi, even I thought why not try this Aval Payasam for the Ganesh festival.. I had cooked this on Ganesh festival but din't get the time to post it on the same day... I usually cook this payasam using sugar or just add poha and sugar in warm milk and eat. Actually for me eating sweet is bite difficult but this sweet was so tasty with jaggery I really enjoyed eating it :)

Ingredient's.

1cup poha (beaten rice)

1/2cup jaggery

3tsp ghee

2cup milk

1cup water

A pinch of cardamom powder

1/4cup mix dry fruits.

Cooking Method.

Heat ghee in a pan and add dry fruits, fry till golden brown. Keep aside. Fry poha in the remaining ghee by keep stirring regularly for 2-3 minutes. Once they turn light brown turn off the flame. In a other vessel fill 1 cup of water along with jaggery, cook on low flame for few minutes.

Strain the jaggery syrup to remove any dirt or waste particles. In the same syrup add roasted poha and put it on low flame. Add milk into it and keep stirring in between to avoid getting it burnt from the bottom.

After 8 to 10 minutes add cardamom powder, fried dry fruits and mix well. Turn off the heat when you get right consistency.

Serve warm or cold.