Fresh Strawberry Icecream

This Fresh Strawberry Ice cream recipe is one of the simplest that you can find. easy to whip it up and is always a favorite way to relish the berries in the blaring summers or even after the season is long gone. The five simple ingredients are readily available and easy to procure. Also you can use the same recipe for any other pulpy fruits like Chikoos or Custard apple.

INGREDIENTS : (Will yield around 1 Litre of Ice cream)

1. Fresh strawberry pulp 1 Bowl or approx. 200 ml.

2. Powdered sugar 1 Bowl

3. Milk powder   1 Bowl

4. Full Cream/Fresh cream 1 Bowl

5. Full fat Milk 1 Bowl 

6. Chopped strawberry pieces 1 Bowl

P.S. Make sure you use the same bowl size for all these measurements

METHOD :

1. In a large Bowl mix all the above ingredients except strawberry pieces.

2. Whip together with a hand blender or in a mixer till everything is mixed well.

3. Pour in a Glass container to set in the deep freezer.

4. Now add the strawberry pieces and mix gently taking care not to whisk too much .

5. Keep in the deep freezer for around 4 to 6 hrs. or till it is partially set.

6. Remove from the deep freezer and mix again in the blender to make it light and airy.

7. Set this in the deep freezer for around 8 hrs.

8. Fresh strawberry ice cream is ready to be served.

Mango Icecream

 

This Mango Ice cream recipe is one of the simplest that you can find. easy to whip it up and is always a favorite way to relish the King of fruits in the blaring summers or even after the season is long gone. The five simple ingredients are readily available and easy to procure. 

Also you can use the same recipe for any other pulpy fruits like Chikoos or Custard apple

INGREDIENTS : (Will yield around 1 Litre of Ice cream)

1. Alphonso mango pulp 1 Bowl or approx. 200 ml.

2. Powdered sugar 1 Bowl

3. Milk powder   1 Bowl

4. Full Cream/Fresh cream 1 Bowl

5. Full fat Milk 1 Bowl 

6. Chopped Mango pieces 1 Bowl

P.S. Make sure you use the same bowl size for all these measurements

METHOD :

1. In a large Bowl mix all the above ingredients except mango pieces.

2. Whip together with a hand blender or in a mixer till everything is mixed well.

3. Pour in a Glass container to set in the deep freezer.

4. Now add the mango pieces and mix gently taking care not to whisk too much .

5. Keep in the deep freezer for around 4 to 6 hrs. or till it is partially set.

6. Remove from the deep freezer and mix again in the blender to make it light and airy.

7. Set this in the deep freezer for around 8 hrs.

8. Fresh Mango ice cream is ready to be served.

9. Scoop and Serve chilled  along with chopped mango pieces.

Choco-chip Brownies

 

Choco-chip brownies is one of the simplest and most favourite of cakes or desserts. It can be paired with a simple vanilla ice cream and elevate it to a fancy dessert. Usually the ingredients required are easily available in the kitchen pantry. Sharing here a simple recipe I tried and it turned out really well. Hope you try it and like it as well.

Preparation time 10 mins

Cooking time 25 to 30 mins

Serves 4 to 6

INGREDIENTS :

1/2 cup refined or all purpose flour

1 to 1 and 1/2 cup brown sugar

1/2 cup softened butter

1/3 cup unsweetened cocoa powder

pinch of salt

1/2 tsp baking powder

1/2 cup choco-chips

2 eggs 

1 teaspoon vanilla escence

METHOD:

1. In a large bowl soften and whisk the butter.

2. Add in the sugar and whisk till sugar dissolves

3. Add in the eggs and beat well.

4. Add vanilla extract and mix well.

5. In the meanwhile Pre heat oven at 180 degrees celcius.

6. Grease the mould . Sprinkle some dry flour on it (This helps in easy de-moulding of the brownies)

7. Mix the flour, cocoa powder, salt, baking powder and slowly mix it in the egg-butter-sugar mixture by folding it in.

8. Dust the choco-chips with a little dry cocoa powder/flour to prevent them from sinking to the bottom of the pan.

9. Add in the choco-chips and mix well.

10. Bake at 180 deg celcius for around 25 to 30 mins in the preheated oven .

11. Insert a knife or skewer to check if done. (Insert it in the pan, if it comes out clean, the brownies are done)

12. Remove on a wire rack and keep to cool.

13. Cut into squares or desired shape and size. (Make approximately 16 to 18 pieces)

14. Serve as is or top it with a scoop of vanilla ice-cream, chocolate sauce and chopped nuts.

Amba Wadi (Indian sweet made from Alphonso Mango pulp)

Mango is India's National fruit . According to me it is the best fruit ever. Esp the Alphonso mango is very famous in India. Grown in the Konkan region in Maharashtra, India. It is known for its vibrant orange colour(as seen in the pic) and thick pulp. Since it is a seasonal fruit and can be enjoyed only during April to June months, there are many ways people try to preserve it and enjoy its flavour the whole year through. The pulp can also be stored for upto a year in the deep freezer.

The Amba(Mango) and Wadi (Candy) is one such sweet which can let you enjoy the mango long after its season is over. This recipe was shared to me by my husband's aunt and couldn't wait to try it out. It is relatively simple and uses minimal ingredients.. Hope you guys enjoy making it as much as I did..

Preparation time : 10 mins

Cooking time  : 30 mins

Cooling time    : 1 Hr

Makes approx 25 pieces

INGREDIENTS :

Alphonso Mango pulp  2 Cups (Standard measuring cups)

Lemon juice 1 Tbsp

Sugar 3 Cups

Powdered sugar 1 cup 

METHOD :

1. In a mixer/grinder mix together the mango pulp, sugar and lemon juice. 

2. Ensure the sugar has dissolved and there are no lumps.

3. Pour this in a microwave safe bowl. Microwave this on high for about 20 mins (This may wary as per the power of your microwave) .

4. Keep checking occasionally. It should turn into a darkish, thick liquid (Not very thick though)

5. Remove from the microwave and keep stiring this mix in the bowl itself .. It will further thicken as it cools down.. 

6. After about 10 mins it will resemble a thick dough .

7. At his point gradually add the powdered sugar while mixing it well.

8. Once this becomes a dry dough, spread it in a pre greased tray and let it set.

9. Let it cool completely. (Takes a little patience and almost an hour)

10. Cut into desired shapes and store in an airtight container.

11. Can be stored in the refrigerator for up to  month.

Pohe-Kurmure Chiwda (Spicy Indian snack mix of Puffed rice and flattened rice)

Chiwda - Beaten rice flakes(known as 'Patal Pohe' in Marathi, puffed rice (Also known as 'Kurmure/Churmure' in Marathi) mixed with slight spices added dry fruits as per choice and a simple tempering . This is easy to prepare and has a nice shelf life if stored in air tight containers. A favourite snack for children and adults alike , it is also easy to carry for travel etc. Chiwda is typically one of the snacks prepared during Diwali time. However the ones made during Diwali are a little elaborate. This recipe is simple and can be done in a jiffy . So now on have homemade 'Chiwda' whenever you get the craving , Enjoy .

INGREDIENTS :

Patal Poha (Beaten rice flakes)  400 gms 

Kumure/Churmure (Puffed rice flakes) 250 gms

Sugar 2-3 tsp

Red chilli powder 3 tsp (Adjust as per taste)

Mustard seeds 1 - 2 tsp

cumin seeds 1 tsp

hing powder 1/2 tsp

turmeric powder 1/2 tsp

Oil 1 Bowl (Medium sized)

Peanuts 1 small bowl

Cashew nuts 1 1 small bowl

METHOD :

1. In a kadai/wok, roast the poha till it is nice and crisp. Roast the puffed rice till crisp and keep it aside in a plate.

2. To the roasted Poha n kurmure mix , add Salt, Red chilli powder and sugar and mix well.

3. You can use the same kadai to heat the Oil.

4. Fry the peanuts in the oil on low flame till Brown and crisp. Add the to the Poha /kurmure mix.

5, Fry the cashew nuts in the Oil on low flame till Brown and crisp. Add the to the Poha/kurmure mix.

6. In the remaining oil ,make a 'Phodani' or 'tadka' of Cumin seeds, Mustard seeds, Hing powder and turmeric powder

7. Turn off the gas else the Turmeric powder will burn.

8. Pour this 'Phodani/tadka' over the 'Poha/kurmure' and Mix well .

9. Instant Spicy Chiwda is ready.

10 Can be enjoyed with Finely chopped onion and a dash of lemon juice.

Alu wadi (Patra) Colocasia leaves roll, steamed and deep fried.

                                           

Alu wadi (Patra

'Alu' is the Marathi name for 'Colocasia' leaves and 'Wadi' essentially means a sweet or savoury snack which is like bite-sized. This dish is known by the name 'Patra' in Gujarati where 'Patra' means leaves. This snack is a favourite amongst the Maharashtrians and Gujaratis alike. It is a great blend of flavours and textures and is usually prepared on special occasions like Poojas or weddings or other traditional and religious occasions. Colocasia leaves are applied a spice paste made of gram flour and arranged over one another. They are  then rolled and steamed. These are then cut into pieces. The 'Health-concious' can eat them steamed and without frying but in my opinion they taste best when fried. Detailed step by step recipe with pictures is given below.

INGREDIENTS :

Colocassia or Alu leaves 6 to 8 nos (More or less same in shape and size)

Gram flour (Besan) 1 Bowl

Rice flour 1 Tbsp (Helps  in making the wadis crispy when fried)
Tamarind pulp 2 to 4 tsp (This reduces the irritation that colocassia leaves can sometimes cause to the throat)

Asafoetida or Hing powder 1/2 tsp

turmeric powder 1/2 tsp

Red chilli powder 2 tsp (I prefer spicy but you can adjust as per taste)

roasted sesame seeds 1 Tbsp (Optional) 

Ajwain seeds or carrom seeds 1/4 tsp (Always use ajwain seeds with gram flour, as they aid in easy digestion of the gram flour)

Water 

Salt to taste 

METHOD :

1. Wash and thoroughly clean the Colocassia leaves. Chop off the stalks, Wipe them dry with a clean cloth and keep aside.

2. Now make the spice paste to be applied to the leaves. Mix together all the ingredients except water. Slowly add water and mix well to form a thick paste. Ensure that no lumps are formed and the paste is very creamy and thick, yet easy to spread.

3. Take each leaf, Roll the leaf slightly with a rolling pin so as to flatten the veins.

4. Spread the paste as shown below on each leaf on the faint (lighter) side of the leaf So that the dark glossy side forms the outside of the roll. 

5. Keep the second leaf on top of this and spread the spice mix again.

6. Follow this for all the leaves.

7. Preferably take leaves of the same size. If not, then start with the biggest leaf and place the smaller leaves one by one so that smallest leaf is inside. 

8. This makes it easier to roll them and for the roll to hold its shape.

9. Carefully Roll all the leaves together in a log like structure. Seal the ends using the leftover spice paste mixture.

                                       

10. In a large thick bottomed vessel put some water to boil. 

11. Apply some oil to a steamer or a Steel plate.

12. Steam the roll for 20 to 25 mins or till cooked. 

13. Switch off the heat. Remove and allow to cool completely.

                             

13. Cut into pieces around 1 cm thick or as desired. 

14. Can be consumed as it is also if you want to avoid the Oil.

15. Deep fry or Shallow fry in Oil over medium heat.

16. Remove on absorbent paper and serve Hot. 

17. Enjoy !!!

Kairi Daal (Ambedaal) Maharashtrian dish using gram dal and raw mango.

'Kairi daal' or 'Ambe daal' , the name originates from 'Kairi' meaning raw mango or 'Amba' meaning mango and 'Daal' which is gram daal or horse gram. This is a 'Maharashtrian' dish, prepared in the Western part of India. Made using Soaked gram daal and raw grated mango. It is Perfect for the hot sweltering summers, when mangoes are available in plenty. It is an amazing mix of textures and flavours and very easy to prepare with few ingredients.Served along with a popular raw mango drink called 'Panha' on religious occasions to celebrate the onset of spring season, in the Hindu month of 'Chaitra' /April. 

INGREDIENTS

Bengal gram/ Chana daal 1 bowl

Raw mangoes 2 medium or 3 small

Green chillies 5 to 8 (as per taste)

small bunch of coriander

Oil 4 Tbsp

mustard seeds 1 tsp

Asafoetida(Hing powder) 1/2 tsp

Turmeric powder 1/2 tsp

Sugar 1 or 2 tsp

Salt to taste

METHOD:

1. Soak the chana daal in enough water for 4 to 5 hrs .

2. After 4 to 5 hr, rinse the water and coarsely grind the chana daal in a mixer grinder along with the chillies. Add a few tsp water only if required for grinding.

3. Wash and clean the raw mangoes. grate the raw mangoes along with the skin and keep aside.

4. Mix the grated raw mango, ground chana daal and add salt to taste. 

5. In a small 'Kadai' or 'Wok' heat the oil.

6. Once Oil is hot, prepare the 'Phodani' or 'Tempering', add the mustard seeds, Hing and turmeric powder. Ensure it doesn't overheat or burn.

7. Add some sugar to balance the sourness of the raw mango. Remember not to add too much sugar as the basic taste has to be that of mango.

8. Once the 'Phodani' or the 'Tempering' has cooled down mix it in the above daal-mango mixture.

9. Mix well. Garnish with some finely chopped coriander.

10. Enjoy the burst of flavours and textures !!!

Chiwada (Savoury indian snack)

'Chiwada' is a savoury Indian snack, prepared using base ingredients like flattened rice or puffed rice or sometimes cornflakes also. This is then tempered with select spices to form an all time favourite tea-time snack called 'Chiwada'. Each household has it's unique method of preparing and relishing this snack. One thing is sure though, it is loved by kids and adults alike . 

Here I am presenting a simple recipe using flattened rice and puffed rice as the base ingredients. This tastes awesome when had as is or with chopped onions and tomatoes or even added along with sprouts makes for a great, grilling snack. 

INGREDIENTS :

Flattened rice or (Patla Poha) 4 Big Bowls

Puffed rice also known as Kurmura/murmura 2 Big Bowls 

Peanuts 1 bowl

cashew nuts 1 Bowl

Sugar 4 to 6 tsp

Red chilli powder 1 tsp

Green chillies 8 nos chopped (Adjust as per taste)g 

Curry leaves 10 to 12

Oil for frying and tempering 1 small Bowl 

Cumin seeds 2 tsp

Mustard seeds 2 tsp

Asafoetida (Hing powder) 1 tsp

Turmeric powder 1/2 to 1 tsp

Salt to taste

METHOD :

1. In a Wok or Kadai, dry roast the flattened rice and keep aside.

2. In the same wok, dry roast puffed rice and keep aside.

3. In the same wok, heat up the Oil, when the Oil is hot , Fry the peanuts on low flame till they are crisp and brown. Add them to the flattened and puffed rice.

4. Similarly, in the same oil, fry the cashew nuts and add them.

5. Add the salt, red chilly powder and sugar to the above mixture.

6. Let the Oil, cool a little now. Else the asafoetida and turmeric might get burnt.

7. Once Oil cools a little, prepare a tempering of Cumin seeds, mustard seeds, Asafoetida, Turmeric . Fry the chopped green chillies and the curry leaves in this.

8. Add this tempering to the above mixture and mix gently but mix thoroughly.

9. Once cool, Fill in to Dry Air tight containers.

10. Enjoy your 'Chiwada'.

Gajar Halwa (Indian Carrot pudding)

Fresh grated carrots cooked by simmering slowly in full fat milk.Garnished with dry fruits of choice. Easy to prepare although little time consuming. Fresh carrot Pudding Popular in Mostly Northern India and also Maharashtra in India . Can be served with Roti or even had as it is . Can be consumed HOT or Cold as per individual taste. Tastes equally great both ways. 

INGREDIENTS :

Carrots 1 Kg

Ghee 2 Tbs

Sugar 2 to 3 Bowls 

Full fat milk        300 ml

Cashew nuts     100 gms

Raisins              100 gms 

Sliced almonds  50 gms 

Cardamom powder 1 tsp

Saffron few strands 

METHOD :

1. Clean , wash the carrots and remove its skin with a peeler (This ensures the carrot halwa gets nice and bright colour)

2. In a thick bottomed kadhai or vessel, heat the ghee and add the grated carrots.

3. Stir on a very low flame (To avoid burning) for sometime till the carrots turn translucent.

4. Now add the milk (Full fat with cream) till it just about covers the carrots, Stir well.

5. Keep cooking(uncovered) on a very low flame. Keep stirring in between to avoid cooking or the milk spilling over.

6. Cook till the mixture turns almost dry ... Now add the sugar.

7. The sugar will leave its water and the mixture might turn liquidy again . Cook some more till water evaporates and the 'Halwa' gets its dry pudding like consistency.

8. Add chopped cashew nuts, raisins, almonds (Or any other dry fruits of your choice) .

9. Add cardamom powder, saffron strands and mix well .

10 Turn off flame. Your 'Gajar Halwa' is ready.

11. Serve HOT or Fridge cold as you like it. 

Teelachi wadi (Sesame seeds sweet)

Sweets made using Sesame seeds, dry grated coconut and sugar or jaggery are prepared for the religious festival of 'Makar Sankranti' which falls every year on 14th January in the Hindu month of 'Magha' .It marks the transition of the sun into the 'Makara' or Capricorn Zodiacal sign whereon the days start getting longer each day . Some regions in India celebrate it by having kite flying competitions as well . In the Maharashtra region 'Gul Poli' or Indian flat bread using jaggery and seame seeds is prepared and also a typical mixed vegetable called as 'Bhogichi bhajee' is pepared in households. The significance of seasonal veggies and Sesame seeds which are good to be consumed in the winter months is the relevance

Teelachya vadya : (Sweet made from Sesame seeds) 

INGREDIENTS :

Polish teel (Sesame seeds) 200 gms

Dessicated coconut 200 gms

Sugar 400 gms.

METHOD  :

1.Dry Roast polish teel and keep aside.

2. In a thick bottom pan preferably nonstick, add 1 medium sized bowl of sugar to be melted. Put on very low flame. 

3. In the same bowl  take 3/4 bowl  sesame seeds and keep it ready.

** Sesame seeds should be little less than the Sugar

4. On the 'polpat'  (A special wooden or steel  apparatus  used for rolling out dough ) or directly on the kitchen platform, spread dessicated coconut thick layer around 5 inches diameter ( this avoids the mixture sticking to the bottom) . Keep equal qty of dessicated coconut handy. 

5. keep stirring the sugar till it melts and becomes watery consistency. 

6. Very quickly add the sesame seeds and stir fast. Put off flame.

7. Pour this mixture immediately over Dessicated coconut. 

8. Very very quickly spread some more Dessicated coconut on the mix and start rolling this mixture.

9. Roll it as thin as possible. Quickly make markings (Square or kite shaped as you wish)  on the rolled out mixture to form the 'Wadis' 

10 Once mixture cools down brush away the excess Dessicated coconut (it can be reused).

11. Break into pieces . Store in airtight container and Enjoy. 

TIP.... This entire process is to be done at ' SUPER FAST' speed, else it will be difficult to roll out the mixture as it hardens quickly.

Ukadiche Modak

Steamed Rice flour dumplings with a sweet filling of jaggery and freshly grated coconut. This is one of the healthiest of Indian sweet dishes one can have. A must to be offered as 'Naivedya or Prasad' to lord Ganesha during the 'Ganpati festival' . These are more popular in the Maharashtra region. Although the recipe as such is simple , it is quite an Art to get the shape of these 'modaks' right. It comes only with practice and a lot of patience. 

INGREDIENTS FOR THE FILLING : (For 11 Modaks)

Freshly grated coconut             2 Bowls 

Jaggery or gul (in Marathi)      1 and 3/4 Bowls .(grated coconut should be little more than the jaggery.)

cardamom powder  1/2 tsp

saffron strands    few

ghee 2 tsp

Raisins (If you prefer but can be omitted)

TO PREPARE THE FILLING :

1. In a thick bottomed pan, add the ghee.

2. Now add the grated coconut and the jaggery and mix well.

3. Keep stirring , keeping the flame on low till the jagerry melts and the coconut gets cooked 

4. Take care not to burn the coconut. Add the raisins (if you desire),  saffron and cardamom powder and mix well .

5. Turn of gas and keep aside to cool.

6. You can even prepare the filling a day in advance and store it in the refrigerator. Just remember to thaw it (Bring it to room temperature) before you start preparing the 'Modaks' .

INGREDIENTS FOR OUTER COVERING :

Special rice flour called 'Modak pithi ' is easily available in the market . esp. during Ganpati festival (August-September)

Modak pithi   1 1/2 cups 

Water little more than one cup

pinch of salt

little ghee 

TO PREPARE OUTER COVERING :

1. In a thick bottomed vessel, keep the water to boil

2. Add a pinch of salt and 2 tsp of ghee in it (This gives a nice glaze to the modaks )

3. Now slowly add the rice flour ( gas on low) while stirring continuosly to avoid any lumps being formed .

4. Remove the vessel from the heat and keep it covered for nice 10 to 15 mins. All the steam should be retained inside.

5. Apply little oil or water to your palms and knead it into a very soft and pliable dough. Keep covered with a moist cloth.

TO PREPARE THE MODAKS:

1.Divide the dough in equal portions . (Small balls of around 2 inches in diameter)

2. Apply little oil on your hands .

3. Take each ball and flatten it like a puri/ flat disc using your fingers.. It should bethick in the centre and thin towards the edges .

4. Divide the filling also in the same no. of portions as the no. of balls. 

5. Take the disc made up of covering, add a spoonful of the filling carefully in the centre.

6. Using your thumb and index finger form 5 to 7 pleats (Moe the better).

7. Carefully gather the pleats together to form a bundle or a 'Potli' as you join them and close the Modak.

This does take a little practice... 

8. Steam these 'modaks' in a pressure cooker (Without the whistle) or in a idli steamer...for 10 to 15 mins till cooked.

9. Serve HOT with Pure ghee.. or enjoy as it is.

Tomato Saar

Fresh ripe tomatoes pureed , mixed with some coconut milk and tempered. Yet another very simple recipe which can be prepared easily. Its a great combination of textures and the sour spicy sweet combination of flavours makes it extremely delectable. Perfect for the winters . Goes very well with plain steamed rice, Pulav or Masale bhat .

INGREDIENTS 

4 Med sized tomatoes  (For 4 persons)

Coconut Milk    1/2 Bowl 

Salt to taste 

Sugar to taste 

Ghee or Clarified butter 2 Tbsp

Jeera/cumin seeds        1 tsp

Hing powder/Asafoetida   1/2 tsp

Dry red chillies (Whole with only the stem removed)     4 nos

If chillies are too long then break them in few pieces.

Finely chopped coriander for garnish .

METHOD :

1 Blanch the tomatoes in water till they are soft and cooked .

2. Once cooled, make a puree of these tomatoes using a blender or wet grinder and strain the puree.

3. Add water to get a soup like consistency

4. Add the coconut milk, salt to taste and sugar (Depending on the sourness of tomatoes)

5. Mix well till sugar dissolves .

6. in a pan heat the ghee, add the cumin seeds, Add the hing powder and then add the red chillies. Turn of gas.

7. Pour this 'Phodani or 'Tadka' over the tomato coconut milk mix and stir well.

8. Heat on low flame and bring it to a boil. (Keeping it on high flame can curdle the Coconut milk) 

9. Turn off gas , garnish with some finely chopped coriander leaves. 

10. Serve HOT with Plain steamed rice or Pulav or Masale Bhat as you like it.