2 minutes Mango Kulfi / Indian mango ice-cream

Kulfi always evokes memories of childhood.
During our summer vacations,we used to wait for the ' kulfiwalllah' and the ringing bell from his cart brought us out running from the house. A 50 paisa kulfi bought us a lot of happiness. The joy of licking the stick clean of every morsel! And waiting for others to finish cos ours got finished too soon..Sometimes we used to ask him to dip our kulfi in the the thick and sweet Rabdi. That was a special treat for us. Mmmm....wish I could be there right now.




Summer is associated with mangoes in India. Its everywhere... in shakes, ice-creams, smoothies and juices. So why not in Kulfi ?!

This is an easy recipe for the busy working mommies who can make it in the morning and serve it up for kids post lunch.

You will need

Ingredients
Mango pulp- 1 and 1/2 cup
Sugar- 3 tbsp
Evaporated milk
Pistachios-1 tbsp, broken or chopped into thin slices

Method
Mix all the ingredients together in a electric mixer, except pistachios.
Check that the sugar has to be completely dissolved.
Put a pinch of pistachios in all the mold and then pour the mix. Top it up with the remaining nuts, if any.
Freeze till its set, overnight is best.
Enjoy on a hot sunny day...or anytime really :)

Makes 12 kulfis appoximately depending on your mold size.

Sai bhaji/ minced Spinach curry

Another recipe introduced to me by my mother-in-law. Though it's a common recipe in northern India and Punjab during winters.

Ingredients

1. Spinach/palak- washed, chopped- 250-300gm
2. Soya/green dill - 1/2 cup
3. Chana dal- 1 /2 katori about 50-60 gms
4. Chopped garlic-3 cloves
5. Ginger- 1 & 1/2 " piece,  chopped
6. Green chillies-2 chopped
7. Chopped onion- 1 medium sized, chopped
8. Tomatoes- 2 medium sized chopped
9. Turmeric powder-1/2tsp
10. Salt- as per taste
11. Heeng/asfoetida powder- 1/2 tsp
12. Dhaniya/coriander seeds powder- 2 tsp
13. Ghee- 2 tsp ( you can used unsalted butter also, instead)

Method

1. Mix all ingredients and put in the pressure cooker
2. Cook for 10-15 min on high flame
3. Cook for 20-25 min on a low flame
4. After opening the cooker, blend it with a wooden mathni  or just mix it thoroughly with a spoon so that it becomes smooth and paste like.
4. You should ensure that Chana dal is mashed properly too.
5. Serve hot with extra ghee on the top if required.