BADAM PISTA KULFI STUFFED WHOLE MANGO

BADAM PISTA KULFI STUFFED WHOLE MANGO

INGREDIENTS

Full cream milk	1 litre
Sugar	6 tbsp
Khoya / mava / khava / evaporated milk solids	100 gms
Elaichi pdr / cardamom pdr	½ tsp
Cornflour	1 tsp
Badam / Almonds blanched peeled and sliced	2 tbsp
Pistachios shelled and coarsely pounded	3 tbsp
Hapoos / Alphonso mango ripe but firm	4 nos

METHOD:

BADAM PISTA KULFI

1.       Pour the milk in a heavy bottomed pan and bring it to a boil.

2.       To it add the khava and sugar.

3.       Simmer and on a low flame reduce the milk to almost half the quantity.

4.       Keep on stirring constantly so that it does not burn at the bottom.

5.       Dissolve the cornflour in 2 tbsp of milk and add it to the reducing milk.

6.       The mix will thicken a little and look creamy and homogeneous.

7.       Now add into it the elaichi pdr, almonds and pistachios.

8.       Allow the reduced milk to cool completely.

PREPARING THE MANGOES

9.       Take the mangoes and slice off the top. Keep the tops, do not discard them.

10.   With the help of a sharp thin knife probe the mango along the edges of the seed.

11.   Be careful that you do not cut through the mango. We need the entire mango shell along with the pulp intact.

12.   Probe all around the seed and try to loosen the seed with the help of a spoon.

13.   Once the seed has loosened, gently pull it out.

14.   This is a little tricky and messy part but don’t worry you will manage just fine.

15.   Keep the mango shell on a cup or a glass so that it stays steady and still.

16.   Carefully pour the cooled kulfi mix into the mango shells to the brim. (I have used Kesar Pista Kulfi to fill up the other mango).

17.   Seal the top with the reserved mango tops.

18.   Chill freeze in the fridge for 7 – 8 hours till the mango goes rock hard. I prefer leaving it overnight.

19.   If any kulfi mix remains you can fill up more mangoes or just pour it in kulfi moulds and allow it to freeze set.

20.   Just before serving peel the mango to remove off the mango peel. If you just loosen the edges you will be able to pull the skin out.

21.   Slice the mango and serve immediately.

22.   It’s a great make ahead dessert and can be quiet an awe inspiring show off in front of your guests.

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S'MORES

S’MORES

INGREDIENTS

Graham crackers  https://paripoornapaksiddhi.blogspot.in/2016/05/graham-crackers.html	4 nos
Marshmallows	2 nos
Good quality bitter dark chocolate	2 nos

METHOD:

1.       Arrange the graham crackers on a counter. Use 2 crackers foe each S’more, so makes this makes 2.

2.       Poke a fork into a marshmallow gently as they are delicate.

3.       Hold it on to a slow flame, turning it regularly so that the marshmallow colours a little from outside. Be careful, do not allow it to burn.

4.       Arrange the chocolate on to one cracker.

5.       Immediately place the marshmallow over the chocolate.

6.       Cover with the other and gobble up your delicious yummy treat.

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SCHEZWAN SPRING ROLL DOSA

SCHEZWAN SPRING ROLL DOSA

INGREDIENTS

Dosa batter	1 kg
Schezwan chutney	As req. approx. 8 – 10 tbsp
Oil	As req.
FILLING / STUFFING
Spring onions bulbs thinly sliced	4 nos
Spring onion greens shredded	4 nos
Capsicum sliced	1 no large
Cabbage shredded	5 cups
Carrots cut in juliennes	1 no large
French beans cut in juliennes	25 – 30 nos
Salt	T.T.
Pepper pdr	T.T.
Garlic minced	3 – 4 cloves large
Oil	2 tbsp

METHOD:

1.       Heat a griddle or a pan.

2.       Drizzle over with a little oil.

3.       Pour a ladleful of the batter onto the pan and spread it around into a circle as thin as possible.

4.       Cover the griddle and allow to cook on a slow flame.

5.       When the top of the batter dries up, spread over it the schezwan chutney in a thin layer.

6.       Make sure the dosa is cooked from underneath and golden brown.

7.       Put the filling in one corner of the circle and roll it to encapsulate the filling inside. You can also spread the veggies all over the dosa.

8.       Remove and serve hot with Sambar and Coconut chutney.

STUFFING / FILLING

9.       Heat oil in a large kadhai or wok, add in the garlic.

10.   When it sizzles and starts to change colour add in the sliced onions.

11.   Stir them around a bit and add in all the remaining vegetables.

12.   Stir fry them on high heat till they are around half cooked.

13.   Season with salt and pepper. Reserve till further use.

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WARM SWEET POTATO & SPROUTS SALAD

WARM SWEET POTATO & SPROUTS SALAD

INGREDIENTS

Sweet potato boiled, peeled and cubed	1 no
Green gram / Moong sprouts	¼ cup
Red chilli flakes	½ tsp
Salt	T.T.
Pepper pdr	T.T.
Chaat masala pdr	½ tsp
Oregano OR mix herb	¼ tsp
Carrots grated	¼ cup
Coriander leaves chopped	2 tbsp
Olive oil	1 tbsp

METHOD:

1.       In a non-stick pan add the sweet potato, drizzle over with olive oil.

2.       Stir for a minute and add in the sprouts. Mix again well.

3.       Season with salt, pepper, chilli flakes, mix herb and chaat masala pdr and toss well.

4.       Switch off the flame and add in the carrots and coriander leaves. Mix again.

5.       Serve it warm as a side with a meal, or on its own if you are looking to loose weight.

6.       You can also mix this salad with beaten curd. 

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CORN PANCAKES WITH TOMATO MINT SALSA

CORN PANCAKES WITH TOMATO MINT SALSA

INGREDIENTS

CORN PANCAKES
Maida / Refined flour	1 cup
Makai ka atta / corn meal	1 cup
Sweet corn kernels boiled	½ cup + ¼ cup
Milk	1 cup
Salt	T.T.
Pepper pdr	T.T.
Red chilli flakes	1 tsp
Baking pdr	½ tsp
Egg	1 no
Butter	As req.
TOMATO MINT SALSA
Onion finely chopped	1 no small
Capsicum finely chopped	1 no
Tomatoes deseed and finely chop	4 nos
Mint leaves torn or shredded	2 tbsp
Coriander leaves finely chopped	1 tbsp
Lemon juice	2 tbsp
Salt	T.T.
Pepper pdr	T.T.
Green chillies minced	2 nos
Garlic finely minced or grated	¼ tsp

METHOD:

TOMATO MINT SALSA

1.       Mix together all the ingredients for the salsa.

2.       Chill in refrigerator till further use.

CORN PANCAKES

3.       In a bowl mix together the cornmeal, refined flour, salt, Pepper, chilli flakes and baking pdr.

4.       To ½ cup corn add ½ cup milk and grind it to form a smooth paste.

5.       Beat the egg along with the remaining ½ cup milk.

6.       To the flours add in the ground corn paste, egg milk mixture, ¼ cup corn kernels and whisk it all in.

7.       Beat well to create a thick batter.

8.       In case you feel the mix is too dry then add in a little more milk to get a thick batter consistency.

9.       Heat little butter just enough to grease the base of a small pan.

10.   Pour a ladleful of the batter in it.

11.   Allow the pancake to firm up and turn golden brown at the base.

12.   Flip over and cook the other side too.

13.   Serve the hot pancakes with the tomato mint salsa heaped on top.

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