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.

Red pepper soup

When we need something warm and comforting on a rainy evening, then soup is the answer.

This pepper soup was an inspiration from a picture in a cookbook which I was sifting through.

Then I saw a some fresh peppers in the market and voila!

Serves- 2 large portions
Ingredients

1. Pasta (any shape)- 1/2 to 3/4 cup
2. Red pepper/ Red color capsicum- 5
3. Garlic- 2-3 cloves
4. Olive oil - 1 tbsp
5. Shallots- 2, chopped fine
6. Vegetable broth- 1 cup
7. Black pepper- 1/4 tsp or as per taste
8. Salt as per taste

Method

• Boil the pasta till al dente. Reserve the water.
• Grind the peppers and garlic together with 1 tsp of olive oil to a puree.
• Heat the remaining olive oil. Saute the shallots in it.
• Pour the puree into the pot. Add vegetable broth and salt. Mix and cook for a few minutes.
• Now add the pasta with the water reserved. Cook for a few minutes. Add black pepper.
• Taste and check for salt and pepper.
• Serve hot for a fulfilling meal.
• It'll go great with some cheesy garlic bread, or buttered french bread even some plain boiled rice.

Nimbu pudina sherbet / Lemon mint-ginger cooler

Ah, summer, what power you have to make us suffer and like it
 - Russell Baker

Summer
It beats us down with heat......
We need solace from the hot winds and the harsh sun......
We need shady trees and cool evening breeze.....
We need a lot of breaks......

But mostly we need to quench our unending thirst time and again.
And thus, the season of lazing around begins....

Lemon mint ginger sherbet 

You will need
Indian lemon or lime- about 14 in number
Mint leaves- 1 cup, cleaned and washed well
Sugar- 250 gm
Water- enough to cover the sugar.
Ginger- 2" piece (optional)
Kala namak/ red salt- 1 tsp

Method
Take sugar and water in a pan. Keep it on low flame till the sugar dissolves. Bring it to a boil. Lower the flame and cook for a minute or so.
Remove from flame to cool till room temperature.
Remove the seeds and squeeze the juice out of lemons or alternatively, strain the juice.
Blend the mint leaves with ginger. Do not add water. Add lemon juice if required.
Add the lemon juice and mint-ginger mix to the sugar syrup and mix.
Your sherbet is ready!

To serve
Pour about 1 tbsp syrup in a glass.

Add ice cubes if not using chilled water.

Add water or soda (if you like)
Add some more red salt..adjust to your taste.

Garnish with mint leaf and serve. You can also add a slice of lemon to it.

Enjoy the summers!!

Tomato salsa- the Italian way

Salsa is mostly defined as a spicy sauce having tomatoes, onions and chilli to accompany Mexican foods like nachos.

Salsa is also a dance...how apt!

You can dance around with the ingredients and make salsa to your liking, just like Mark Bittman

Here is a little something which I made over weekend with Foccacia bread.

You need:

• Tomatoes- 3, chopped
• Parsley- 2 Tbsp , chopped 
• Olive oil- 2 tsp
• Vinegar- 1 Tbsp
• Black Pepper- 1 tsp, crushed
• Kosher salt - to taste

How to

1. Pour oil in a flat pan. 
2. Add chopped tomatoes (you can de-seed them if u like. it'll change the texture a bit)
3. Add the parsley.
4. Sprinkle salt and pepper. Mix and cook for a minute.
5. Add vinegar. Simmer and cook till its mushy, but still chunky.

Serve at room temperature.

PS: my mom would call it a simple chutney but Rose would smell sweet even if it was called by some other name. 

Pasta Al pomodoro

"Life is a combination of magic and Pasta"

-Fedrico Fellini

I have a pasta cookbook, gifted by hubby. He knew that I loved pasta and so this book happened.
The recipes are good and somehow they turn out well even if I improvise ...simply because I don't have all ingredients at all times!

Ingredients (makes for 2)

• Onion-1 large, chopped
• Penne pasta- 250 gm, cooked in boiling water till al dante
• Garlic- 2 big cloves, crushed
• Tomatoes- 3 chopped fine (you can use ready-made paste or puree also, or sieve the tomatoes to remove seeds..I did neither)
• Parmesan cheese- 1/4 C, grated
• Kosher salt- 1 heaped tsp (you can use regular salt, but in less quantity)
• Basil leaves- 1 tbsp, chopped (you can add parsley or any other favorite herb)
• Butter- 2 spoons
• Tomato ketchup- 1 Tbsp
• Black Pepper- 1 and 1/2 tsp

How to

1. Melt the butter (I already love this!)
2. Add the crushed Garlic. Fry for a minute.
3. Add Onions, cook till soft and pink.
4. Add tomatoes, salt and pepper.
5. Cook and simmer for about 10 minutes.
6. Add Basil leaves. Add the cooked pasta. Add ketchup and mix.
7. Adjust salt at this stage. 
8. Serve , sprinkled with Parmesan cheese. Along with a nice Greek salad.

Enjoy!

Moong dal- a quick and healthy recipe

 When I need something light for lunch or dinner; something unpretentious and yet fulfilling, then I always end up making Dal- roti . Simple, delicious and easy to make.

So here is a super easy and quick version of moong dal.

Makes about 2 bowls of dal

Ingredients:
Yellow moong dal/ washed or shelled green gram - 1/2 Katori
Ghee- 1tsp
Jeera- 1/4tsp
Heeng (asafoetida)- a pinch
Tomato- 1 small, chopped

Method:

1. Wash the dal thoroughly. Rinse 3-4 times. 
2. Soak in clean water for 10 min (optional).
3. Put a pressure cooker on flame. Pour 1tsp ghee.
4. Add heeng and jeera. When jeera starts to sizzle than add tomatoes.
5. Now add the soaked dal. Add about 1 and 1/2 katori of water.
6. Close the lid and put the whistle on.
7. After about 2-3 whistles. Switch off the flame and let the pressure cooker cool down.
8. Garnish with a few coriander sprigs (optional) and serve with hot chapatis.

Enjoy !

Home made Hummus

Every once in while we go out to have Lebanese food. Pita bread, falafal, hummus and Zatar are some of the favorites. I used to think that Hummus might be a very elaborate recipe, but I still wanted to know how is it made, so I set out to search for it.

Most of the recipes i had come accross were wanting Tahini which I knew nothing of, then luckily I read the post of Hummus and cucumber sandwich by Soma (of Ecurry). I tried my hand at it and was able to have this delicious hummus at home.

You can find her recipe here. I just omitted the paprika, since I did not have any at hand.

I would have loved to give the recipe here, but sometimes its better to hear from the creator herself..:)

Green salad (Hara bhara salad)

When you are reminded of home and the simple yet fulfilling flavors on your plate, then you end up making something from your memory.

This is the first and the simplest salad I was ever introduced by the local restaurants'.  As children, when we went out for dinner with my parents my mother always used to order it for all of us. It was served as the first thing on the table. Then she started making it in a similar fashion at home. Here I'm making it from the memories of home. Even though I have made a hurried one ( as is evident in the pic); I've given the recipe of the original I ate long time back.
Green salad
Ingredients
1. Cucumber- 1, sliced thinly
2. Tomatoes- 1 large or 2 small, sliced
3. Onion- 1, sliced
4. Green chilies- 2, slit in between to decorate
5. Roasted Cumin seeds (Jeera)- 1/2 tsp
6. Salt & pepper to taste (you can add chaat masala also)
7. Nimboo (Lemon)- 1/2 for squeezing
Method
Place the cucumber, tomatoes and onion in a plate so that they make no more than 2 layers. You can be imaginative and decorate it with tomato peel (shaped like a rose). Arrange green chilies in a manner you like on the plate.
Add salt, pepper or chaat masala to it. Sprinkle bhuna jeera or roasted cumin seeds all over it.
Serve it with lemon on the side. Squeeze it before eating on the servings of individuals. You can also squeeze it just before serving.
Serve immediately or keep in the fridge till the mealtime.

Lauki/ Doodhi/ Ghiya Curry (bottle gourd cooked with tomatoes)

Lauki or Bottle gourd is called by various names at various places in India. This humble vegetable is somehow skipped when we talk about delicious foods.

 
Here I'm sharing a simple recipe which is a regular feature of our household as both me and my hubby relish eating this one. Usually when we both want a light, regular, home cooked meal; this is the one which comes to our mind. Though it can be cooked as a dry vegetable also; we usually use the curried one.

Ingredients:

1. Lauki- 1 (cut into medium sized pieces)
2. Tomatoes- 1 big (chopped)
3. Jeera (cumin seeds)- 1 tsp
4. Ghee (clarified butter)- 1 tsp
5. salt to taste
6. Red chilli powder - 1/2 tsp
7. Haldi (Turmeric powder)- 1/4 tsp
8. Dhaniya (coriander seeds powder)-1 &1/2 tsp approx.

Method:

• Take a pressure cooker and add ghee to it.
• Add Jeera and wait till it sizzles.
• Add Lauki and chopped tomatoes and toss it around.
• Add the remaining spices and 1 Tbsp water (optional).
• Cover and cook at medium flame
• After one whistle, the curry is usually cooked. You might need to cook more if the gourd was very stiff in the beginning.
• Serve hot with Chapati or rice.

This simple vegetable it can be transformed into a delicacy by making 'Koftas'. Will write about that some other time.

Sweet Corn soup

This is one of those recipes which are handy and tasty. When the weather is cloudy and you want something to cheer you up...this soup can do that. The simplicity of the recipe is alluring and you can add more sauces/seasonings as per your taste.
 

Ingredients

2 cups sweet corn ( I used the frozen ones)

A few carrots- small size

1 small capsicum

Shredded cabbage-3-4 leaves (blanch them)

Salt to taste

White pepper (freshly ground)

Method

1. Boil sweet corn. Crush/blend with a hand blender.
2. In a wok/kadai, take oil and sauté carrot ,capsicum  and blanched cabbage.
3. Add the blended sweet corn and add water/stock. Cook it for a 7-10 min.
4. Add salt and freshly crushed white pepper.
5. Serve hot.

Taste tip: You can also add ketchup or soy sauce to it. Enjoy!

Strawberry fro-yo (frozen yoghurt)

Recently saw frozen strawberries at the supermarket and was happy to buy my fill. Fresh strawberries are a rarity here. Even if they are available, you'll not buy them because of their quality.

Back to the recipe. This is another quick one when you have little time at your hands, but need to have a sweet something ready till dinner time.

STRAWBERRY FRO-YO

Ingredients
Strawberries- 1/2 cup, chopped
Full fat Yogurt- 4 tbsp
Vanilla extract-1 tsp
Sugar- 1/3 cup (adjust according to the tartness of the berries)

Method
Throw everything into a blender and mix well
Keep for freezing in a metal or a plastic container

Suggestions
Add whipped cream to make it more ice- creamy.
Serve with fresh strawberries and a mint sprig.

Banana & Honey Ice cream

Anybody who knows me well, knows that I'm an ice-cream fan. The only problem being that, I need to count calories and I try to avoid food with added colors. That’s one of the reasons why I'm on the lookout for healthy recipes for my sweet cravings.
This is one of the experients which took a tasty turn. Ideal for a yummy treat!

Ingredients
1. 2-3 ripe bananas-mashed
2. Evaporated milk- 157 gm (for 1 tin)
3. Honey -1-2 tbsp
4. Vanilla extract-1/2 tsp

Method
1) Take the bananas and mix them with evaporated milk.
2) Add vanilla extract.
3) Add the honey to this mix. You can taste the mixture before freezing and adjust for sweetness by adding more honey.
4) Pour into a metal or a air-tight container and keep for freezing.

Serving suggestions
You can top it with fresh fruits. I used strawberries and pineapple which gave a very fresh feel to it.

No fat stuffed capsicum (Bharwan Shimla mirch)

I learnt this recipe from my mom long back. The only difference being that she used to fry it in the end while i decided to steam it. Its easy to make, tasty and can be made in a relatively short time.

Ingredients
1. Capsicum -2
2. Potatoes- 3 medium sized
3. Onions- chopped finely, 1/2 cup
4. Green chilies- 1, finely chopped
5. Salt to taste
6. Pepper-1/4 tsp
7. Red chilly powder-1/4 tsp
8. Amchoor (mango powder)- 1/4 tsp (optional)

Method
1. Boil the potatoes.
2. Peel the potatoes and mash them. Mix all the spices, onion and green chilly.
3. Hollow out the capsicum by removing its stem portion and all the seeds inside.
4. Fill the potato mix inside the capsicum. Push till its full to it's capacity.
5. Place a grid in the pressure cooker, fill upto 2 cm water.
6. Place the stuffed capsicum on the grid and close the cooker. Keep on high flame.
7. Remove from flame after one whistle. Let it cool.
8. Open the pressure cooker and serve hot.

Variation tips
1. Pour tomato ketchup over it for a tangy flavour.
2. For a curried version, prepare the curry separately and pour it on the stuffed capsicum while serving.
3. Filling can be made by using cooked long grained rice instead of boiled potatoes.
4. If you have less potatoes, then use paneer along with it. Small chopped tomatoes can also be included.
5. You can top it up with grated cheese and reheat till the cheese melts, or just sprinkle cottage cheese (crumbled or grated) on it before serving hot.