Mango kulfi recipe - How to make mango kulfi

Mango kulfi recipe - Mango kulfi is a popular summer dessert of India. Fresh, homemade kulfi is better than store bought. There are many versions of making kulfis. This is my version and it is liked by all to whom I served it. So, I thought to share the recipe with you all. Sometimes I use Nestle milkmaid to make kulfis. 

This kulfi is unique because instead of using milkmaid and corn flour, I have reduced the milk to half by boiling it and then added milk powder as thickening agent which gives a smooth creamy texture and fabulous taste. This classic mango kulfi has pure mango flavour and it is simply delicious. As far as the method of preparation is concerned, it is very easy even for a beginner.

Mango Kulfi Recipe

Prep time : 10 mins

Cook time : 1 hour

Total time : 1 hr 10 mins

Recipe type : Dessert

Cuisine : Indian

Yield : 10 Kulfis

Author : Vidya Chandrahas

Ingredients 

• 1 + 1/2 liter whole milk
• 1/2 cup fresh cream
• 1/2 cup sugar
• 2 tbsp milk powder
• 1 large mango, pulp (preferably alphonso)
• 4 cardamoms. powdered

Method

1. Boil the milk in a large pan on high flame.
2. When it is boiling, add the cream and sugar. 
3. Reduce the heat to medium and boil till the milk reduced to half. It may take 35 - 40 minutes. 
4. Stir in between and clean the sides with wooden spatula. Use non-stick pan.
5. Put the milk powder in a small bowl.
6. Add 2 - 3 tbsp milk and mix well making sure there are no lumps.
7. Add this paste to the boiling milk. Stir continuously for  3 - 4  minutes. 
8. Switch off the flame and mix the milk mixture nicely. Keep it aside to cool.
9. When cools, add the mango pulp. Put this mixture in a mixer jar. Whip it once or twice.
10. Pour the mixture into the kulfi moulds. 
11. Cover the moulds with lid and freeze for 4 hours till set.
12. To demould the kulfi, place the mould under running water for few seconds.
13. Serve the mango kulfi  immediately.

Mango kulfi - step by step pictures

1.  Boil the milk in a large pan on high flame.

2.  When it is boiling, add the cream and sugar. Reduce the heat to medium and boil till the milk reduced to half. It may take 35 - 40 minutes. Stir in between and clean the sides with wooden spatula. Use non-stick pan.

3.  Put the milk powder in a small bowl.

4.  Add 2 - 3 tbsp milk and mix well making sure there are no lumps.

5.  Add this paste to the boiling milk. Stir continuously for  3 - 4  minutes. Switch off the flame and mix the milk mixture nicely. Keep it aside to cool.

6.  When cools, add the mango pulp. Put this mixture in a mixer jar. Whip it once or twice.

7.  Pour the mixture into the kulfi moulds.

 8.  Cover the moulds with lid and freeze for 4 hours till set.

9.  To demould the kulfi, place the mould under running water for few seconds.

10.  Serve the mango kulfi  immediately.

Litchi lemonade recipe - How to make lychee limbu sharbat

Litchi lemonade recipe - Litchi lemonade is a refreshing drink made with litchi, lemon juice and sugar. When litchis are in season I make it quite often. Try out this lemonade to treat your family and friends. Now to the recipe.

Litchi Lemonade Recipe

Prep time : 10 mins
Cook time : 0 mins
Total time : 10 mins
Recipe type : Drinks-Beverages
Cuisine : Indian
Yield : serves 2
Author : Vidya Chandrahas

Ingredients 

• 10 litchis
• 1 large lemon
• 2 glasses chilled drinking water
• 5 tbsp sugar
• 1/4 tsp salt
• 2 cardamoms / elaichi, powdered

Method

1. Wash and peel the litchis. Remove the seeds and separate the litchi flesh.
2. Put the litchi flesh in a mixer jar. Add 1/4 cup of drinking water and blend it to a smooth paste. Set aside.
3. Put the sugar and salt in a large bowl. Squeeze the lime in it. Mix well with a spoon. 
4. Pour chilled drinking water and mix well till the sugar dissolves. Add the litchi paste and cardamom powder. Mix well. Serve the litchi lemonade chilled.

Kadai zucchini capsicum - zucchini recipe

Kadai zucchini capsicum recipe - Today I am sharing a simple and easy side dish recipe prepared with zucchini and capsicum. It pairs well with Maharashtrian cuisine such as amti and dal tadka . This is one of the easy dishes to prepare in less time.

This kadai sabzi got the flavor from the spice powder, garlic and capsicums. Zucchini enhances the taste and its nutrient value. I did not add any water. Both vegetables have enough moisture and hence they  cook in its own juices. Instead of red capsicum, green capsicum can also be used in this dish.

Kadai Zucchini Capsicum Recipe

Prep time : 10 mins
Cook time : 10 mins
Total time : 20 mins
Recipe type : Side dish
Cuisine : Indian
Yield : serves 2 
Author : Vidya Chandrahas

Ingredients 

• 1 large zucchini
• 2 red capsicums / bell pepper
• 1/4 tsp cumin seeds powder / jeera
• 1/2 tsp coriander seeds powder
• 1/2 tsp garam masala
• 1/4 tsp chili powder
• 1/4 tsp turmeric powder
• 2 tbsp fresh corianders
• Salt to taste

For the tempering

• 1 tbsp oil
• A pinch of mustard seeds
• A pinch of cumin seeds / jeera
• A pinch of asafoetida powder / hing
• 7- 8 flakes garlic / lasun, peeled, crushed
• 1 sprig curry leaves

Method

1. Kadai zucchini capsicum (bell pepper) recipe with step by step pictures
2. Wash the capsicums and zucchini. Pat to dry.
3. Peel the zucchini and cut it into cubes. Cut the capsicum into two halves, chop off the rind and remove the seeds. Then cut it into medium sized pieces.
4. Heat oil in a pan. Add the mustard seeds. When start spluttering,  add the jeera and allow to crackle. 
5. Add the hing and curry leaves and saute for a while. 
6. Add the garlic and stir till it releases nice aroma. 
7. Add the zucchini, capsicums, salt and stir to combine. 
8. Cook covered on a low flame till the zucchini become soft. Let it cook in its own moisture. Do not add water.
9. Once the zucchini become soft, add the chili powder, turmeric powder, coriander powder, jeera powder and garam masala. Saute for 3 - 4 minutes. 
10. Add chopped fresh corianders and mix well. 
11. Serve hot with chapati, rice and amti or dal tadka.

Kadai zucchini capsicum - step by step pictures

1.  Wash the capsicums and zucchini. Pat to dry.

2.  Peel the zucchini and cut it into cubes. Cut the capsicum into two halves, chop off the rind and remove the seeds. Then cut it into medium sized pieces.

3.  Heat oil in a pan. Add the mustard seeds. When start spluttering,  add the jeera and allow to crackle. Add the hing and curry leaves and saute for a while. Add the garlic and stir till it releases nice aroma. Add the zucchini, capsicums, salt and stir to combine. 

4.  Cook covered on a low flame till the zucchini become soft. Let it cook in its own moisture. Do not add water.

5.  Once the zucchini become soft, add the chili powder, turmeric powder, coriander powder, jeera powder and garam masala. Saute for 3 - 4 minutes. 

6.  Add chopped fresh corianders and mix well. 

7.  Serve hot with chapati, rice and aamti or dal tadka.

Cucumber lassi recipe - Kakdichi lassi

Cucumber lassi or kakdichi recipe - We all Indians suffer from scorching heat and very often make some cool drinks such as lassi, sharbat, lemonade, fruit juice, panna, etc. to beat the heat. Whatever the fruit I bring I blend it to a smooth puree, chill it in the refrigerator and serve as a drink. 

Vegetables like tomato, carrot and cucumber are also used to make cool drinks. These drinks not only refreshes and cools the body, but also hydrates the body. A glass full of cucumber lassi is a perfect cool drink that one can enjoy during summer season and is a much healthier drink in comparison to carbonated drinks. 

It hardly takes few minutes to prepare if you chilled the yogurt well in advance. Before you make the lassi, preferably keep the cucumber and yogurt in the refrigerator at least for an hour, so that, cold lassi can be prepared instantly. Try out this thirst quencher lassi with all goodness of cucumber and yogurt.

Cucumber Lassi Recipe

Prep time : 10 mins

Cook time : 0 mins

Total time : 10 mins

Recipe type : Beverage

Cuisine : North Indian

Yield : Serves 2

Author : Vidya Chandrahas

Ingredients 

• 4 medium sized cucumber / kakdi
• 2 cups thick yogurt, chilled
• Salt as required

Method

1. Wash the cucumber thoroughly.
2. Peel and grate the cucumber in a large plate.
3. Put the grated cucumber in a mixer jar.
4. Add the chilled yogurt and blend it to a smooth lassi. Add salt and mix. 
5. Transfer the lassi to a vessel. Keep this vessel in the refrigerator for about an hour. 
6. Pour in the glasses and garnish with some pepper powder if you like it. 
7. Serve the cucumber lassi chilled.

Cucumber lassi - step by step pictures

 1.  Wash the cucumber thoroughly.

2.  Peel and grate the cucumber in a large plate.

3.  Put the grated cucumber in a mixer jar.

4.  Add the chilled yogurt and blend it to a smooth lassi. Add salt and mix. Transfer the lassi to a vessel. Keep this vessel in the refrigerator for about an hour. 

5.  Pour in the glasses and garnish with some pepper powder if you like it. Serve the cucumber lassi chilled.

Fish fry with ginger garlic paste and lemon juice recipe

Fish fry with ginger, garlic and lemon juice recipe - Today I am sharing with you all a very unique fish fry prepared by using lemon juice, ginger-garlic paste, chilli powder and coated with gram flour ( besan). Usually, fish fry is made using chilli powder, tamarind  paste and coated with semolina. 

This fish fry can be served as a non-veg starter or side dish to rice with sambar, kootu, aamti, saaru, ambat and variety of dals.  For a change, try out this fish fry and enjoy. Check out some other fish recipes here.

Fish Fry with Ginger Garlic Paste and Lemon Juice Recipe

Preparation time 15 minutes

Cooking time 20 minutes

Makes 2 servings

Ingredients

• 8 pieces kingfish/ surmai / iswan (preferably boneless)
• 1 large sized lemon
• 1 ½ tsp ginger garlic paste
• 3/4 tsp salt
• 3/4 cup gram flour/ besan

Method

1. Squeeze the lime in a large bowl.
2. Add the ginger garlic paste. 
3. Add the chilli powder and salt
4. Mix with a spoon till all the ingredients combine well.
5. Apply little bit of turmeric powder and salt to the fish pieces. Keep it aside for 5 minutes. Wash gently under running water. 
6. Add the above prepared masala and mix. All the fish pieces have a nice coating. Keep it aside for 5 minutes.
7. After 5 minutes, add the gram flour ( besan).
8. Mix well till the besan and fish combine well
9. Heat a griddle and apply sufficient oil on it. Place the fish pieces on it. Pour little bit of  oil on the fish. 
10. Shallow  fry on low flame till the fish become golden brown from both sides and turn to soft. It takes 18 - 20 minutes.
11. To prevent the fish from burning, always fry it on low flame.
12. Serve hot as a starter or side dish to hot rice and curry.

Fish fry with ginger garlic lemon juice - step by step pictures

1.  Squeeze the lime in a large bowl.

2.  Add the ginger garlic paste. 

3.  Add the chilli powder and salt

4.  Mix with a spoon till all the ingredients combine well.

5.  Apply little bit of turmeric powder and salt to the fish pieces. Keep it aside for 5 minutes. Wash gently under running water. Add the above prepared masala and mix. All the fish pieces have a nice coating. Keep it aside for 5 minutes.

6.  After 5 minutes, add the gram flour ( besan).

7.  Mix well till the besan and fish combine well

8.  Heat a griddle and apply sufficient oil on it. Place the fish pieces on it. Pour little bit of  oil on the fish. 

9.  Shallow  fry on low flame till the fish become golden brown from both sides and turn to soft. It takes 18 - 20 minutes. Note : To prevent the fish from burning, always fry it on low flame.

10.  Serve hot as a starter or side dish to hot rice and curry.

Amaranth leaves sabzi - Kempu harive soppina palya

Kempu harive soppina or amaranth leaves palya  recipe - Palya ( sabzi ) is an essential item in South Indian meal. Any vegetarian meal is incomplete without it. Palya is also known as randayi in Konkani. Amaranth leaves and dal palya is very popular, healthy and tasty. This is a perfect accompaniment for hot rice, pejje jevan (ganji oota) and even chapatis. I have explained here a very easy method of making palya using pressure cooker.

Amaranth Leaves Sabzi - Kempu Harive Soppina Palya Recipe

Prep time : 20 mins
Cook time :30 mins
Total time : 50 mins
Recipe type : Palya-Sabzi
Cuisine : South Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients

• 1 bunch amaranth leaves / kempu harive soppu
• 1 cup toor dal
• Salt to taste

Grind to paste

• 1 cup grated fresh coconut
• 1/2 onion
• 1½ tsp coriander seeds, fried
• 1/4 tsp mustard seeds, spluttered
• 1/4 tsp fenugreek seeds / methi, fried
• 4 cloves garlic
• 2 tsp chilli powder
• 1/2 tsp turmeric powder

Method

1. Clean the amaranth leaves and chop off the hard stems.
2. Wash and chop the leaves.
3. Grate the coconut. Cut the onion into large pieces. Fry the coriander seeds and fenugreek seeds separately. Splutter the mustard seeds in little oil. Combine together all the ingredients mentioned under "grind to paste"
4. Put them in a mixer jar and grind it to a smooth paste using required water.
5. Wash the toor dal thoroughly. Combine together the chopped amaranth leaves and dal. Add 2½ cups of water and put it in a pressure cooker. Take 3 - 4 whistles. When the pressure releases, pour the cooked dal and amaranth leaves mixture in a wide pan.
6. Add the ground masala paste. Add salt. Mix well with a spoon. After mixing the ground masala, the gravy should not be too thin or too thick. It should be pouring consistency. 
7. Add water to get the desired consistency. Place the pan over a medium heat and bring it to boil.  Simmer till you get the desired consistency.
8. Serve amaranth leaves sabzi hot.

Kempu harive soppina palya - step by step pictures 

1.  Clean the amaranth leaves and chop off the hard stems.

2.  Wash and chop the leaves.

3.  Grate the coconut. Cut the onion into large pieces. Fry the coriander seeds and fenugreek seeds separately. Splutter the mustard seeds in little oil. Combine together all the ingredients mentioned under "grind to paste"

4.  Put them in a mixer jar and grind it to a smooth paste using required water.

5.  Wash the toor dal thoroughly. Combine together the chopped amaranth leaves and dal. Add 2½ cups of water and put it in a pressure cooker. Take 3 - 4 whistles. When the pressure releases, pour the cooked dal and amaranth leaves mixture in a wide pan.

6.  Add the ground masala paste. Add salt. Mix well with a spoon. After mixing the ground masala, the gravy should not be too thin or too thick. It should be pouring consistency. Add water to get the desired consistency. Place the pan over a medium heat and bring it to boil.  Simmer till you get the desired consistency.

7.  Serve amaranth leaves sabzi hot.