Start by whipping the cream until stiff peaks. It's much more easier to whip with a machine in the summers..
Add Milk Powder and Powdered sugar, and give it a mix. Then add in the milk and mix.
Pour in the kiwi crush & condensed milk, and ensure it is well mixed, then add in the soaked blueberries and finally give a mix & freeze for 3 hours.
After 3 hours, mix the ice cream to make sure the blueberries are well distributed in the ice cream. Freeze for another 6-7 hours or overnight.
Scoop & enjoy ЁЯЩВ
Notes
Condensed Milk ensures this ice cream is frozen to a soft kind of stage, with least amount of ice crystals. If your freezer isn't very powerful, I'd suggest to make the recipe with ½ cup condensed milk first. If it goes well, then you can try with ¾. Bothways tastes fantastic ЁЯША
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One of the most interesting ice creams, why not try it & share how you liked it?
Salt - 90 g + for Soaking mangoes overnight - 3-4 Tbsp.
Turmeric - 2 Tbsp.
Chili Powder - 3 Tbsp.
Fenugreek Powder - 4 Tbsp.
Fennel Powder - 5 Tbsp.
Onion Seeds - 1 Tbsp.
Mustard Oil - 200 ml
Instructions
Add the Cut Raw mango in a big bowl and add about 3-4 tbsp. of salt to it. Mix it and cover it and let it sit for atleast 8-10 hours (preferably overnight)
Next morning, drain the mango pieces, so that the water is separated. The water which is collected can be used for anything else, like a Chana Achaar (Another pickle).
Now, the mango pieces need to be sun-dried for about 2-3 hours. Use a cloth, place the cut pieces onto it and let it dry. After the mango pieces are dried, the weight shall be 900 g. It reduces while drying. Set it aside.
Next, add the salt (90 g) in a big bowl and all the spices. Mix it and start adding the mustard oil, don't add all the oil at once, we need to make it like a paste so be slow and mix well.
Add the dried mango pieces to the oil and spice mixture and start mixing, use your hands preferably. You can wear gloves if you wish to.
After mixing, make sure each mango piece is quoted in the masala. And, your achaar is ready.
Add it in a plastic/glass bowl and cover, let is sit for another 4-5 days without disturbing.
After 4-5 days, a final sun bath would be given, for 2-3 hours, and it would be ready to relish!
Notes
The mangoes you choose should be raw, and should not be yellowish. Don't use steel utensils in any of the process of making the achaar. It can make the achaar rancid. While sun-drying the mango pieces, use a cloth which you won't mind staining. Cause, the cloth might actually get stained. The ratio of salt to "dried mango pieces" is 1:10, so if you have 900 g of dried mango pieces, salt would be 90 g. All the other spices measurements can be as per your preference.
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Video Recipe: рд╣реИрдкреНрдкреА рдХреБрдХрд┐рдВрдЧ ЁЯША
Heat up the milk in a wide pan and get it to a boil.
In a small bowl, take out 1-2 tbsp of the boiled milk and add the saffron strands to this milk. Set it aside.
Now, working on the milk, reduce the milk in a medium flame, stirring it occasionally to prevent burning. Stirring the milk evenly gives amazing texture to Kulfi.
Add the soaked saffron to the reducing milk and stir it and reduce it till it becomes half of its original volume. Add the sugar and cream, and cook it for another 1-2 minutes.
After reducing the milk, let it cool down completely. After it cools down, add mange pulp to it and the pistachio. Mix it well and add it to the Kulfi Moulds.
After pouring it in the Kulfi Moulds, set it for 2 hours in the freezer. After 2 hours take it out, insert ice cream stick to each of the kulfi moulds and let it set again for 3-4 hours.
Chill and Serve!
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Easy peasy, isn’t it?
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Here’s the Video Recipe ЁЯЩВ
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Do try out, and let me know how it goes for you, I m waiting ЁЯША
It’s sweet, its sour, it’s spicy. Here’s some traditional sweet pickle recipe from my Granny.. Have you watched me & my mom make it? If not click here to see now! Let’s dive right into the recipe!
Ingredients:
Raw Mango : 3 Large (Read Tips)
Salt :┬а2 Tbsp / or to taste
Sugar : 1500g
Red Chili Powder : 1 1/2 Tbsp (I used a mix of kashmiri chili powder & normal chili powder)
Fennel Seeds : 1/2 Tbsp
Fenugreek Seeds : 1/2 Tbsp
Onion Seeds : 1 Tsp
Method:
1. First of all, peel & dice raw mango into big chunks. I used 3 big Kobbari(Coconut) Variety Mangoes and after dicing it came down to about 1500gms.
2. Transfer the mango chunks into a big stock-pot or utensil, and add same amount of sugar to it. Stir well and make sure sugar & mango chunks are well mixed. Then cover & let it rest for 4-5 hours.
3. After 4-5 hours, when the sugar is kind of dissolved & mango has released some good moisture heat this up in medium flame.
4. Stirring regularly to prevent sticking cook this stuff up until the mangoes chunks are soft & slightly translucent. Will take about 20-25 mins.
5. After the raw mango chunks are soft, puffy and slightly translucent add in the salt, red chili powder, fennel seeds, fenugreek seeds & onion seeds. Again, stirring regularly cook this in medium flame for another 10-15 minutes.
6. Test the pickle just like we test marmalade with a cold plate. To test : freeze a plate for 2-3 minutes. Then pour in a drop or two of the pickle in the plate. Let it rest for 10-15 seconds. It should not be runny, and not still as well. If it stays well, and is not extremely runny, pickle is ready.
7. Turn off the flame, cover the pot, and let it cool down naturally for 10-12 hours. After which, you can transfer it to glassware air tight containers & enjoy ЁЯЩВ
Few things to take care of / Important Tips :
1. At any stage, do not add even a drop of water. Water will spoil the pickle. We’re cooking this in Raw Mango’s own juices.
2. As stated earlier, I used Kobbari(coconut)┬аMangoes(sounds weird? :P). Kobbari Mangoes are Large, not very sour. All you need to make sure is the mango variety you are using isn’t very sour and also not soft. You will need a neutral kinda(not very sour, not sweet) tasting firm raw mangoes.
3. Make sure to not cook this too much, keep testing after 10 mins of adding the spices. Cooking too much will make the mango chunks chewy & rubbery.
Making the pickle is easy, just keep these tips on hand and choose right kinda raw mangoes and enjoy the finger licking good pickle all year..
That’s all for today, Hoping you’ll make this & enjoy! Thanks ЁЯЩВ
It was a few months back, when I received an email from a Local News Channel willing to invite me to their cooking show.. Theme was fusion, and I came up with three recipes for them..┬аOne of them was this Cheesy Chili Idli..
As Mothers Day is so close, I thought to cook with my mom this time..┬аYou know it well, as my dear mumma loves Idlis, I had to come with something on the lines.. So, we together cooked the dish..
I must say, my mom is slightly camera shy, just like I was.. But as we shoot more with her, it’ll overcome ЁЯЩВ And yes, If you’re a Indian & looking for some delectable recipes in our National Language, wait is all over.. Coming up soon some delectable recipes ЁЯЩВ
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Back to the recipe, this is really great.. It’s kind of a dish, I can have anytime.. It’s spicy, chatpata & balanced as well.. At once, you get a taste of South India from the onion chutney & then there is the fusion thing. Let’s watch the recipe first ЁЯЩВ
Start by greasing mini/button idli plates. Fill the trays ¼th of the way with the idli batter. Chop the cheese slices into small pieces and put them over the batter. Cover with more batter.
Tap a couple of times and steam the idlis in a idli steamer or a pressure cooker(without whistle) for 7-8 minutes. (2-3 mins in high, rest in medium flame)
After the idlis have been steamed, take them out and let them cool for 5 mins before scooping out from the plates.
In a pan, add 2 tbsp of oil and while you wait for it to get hot; crush ginger, garlic, chili in a mortar & pestle.
To the hot oil, add the mustard seeds. As they splutter add asafoetida, curry leaves, chana dal, urad dal. After the tempering is done, add the chopped onions & crushed ginger garlic chili mix. Stir & cook for a moment.
Add salt to taste, and cook till the onions start going golden. Then add in the bell peppers & the tomatoes. Stir and cook for 2-3 minutes.
As the peppers are cooked, add the chili flakes, tomato sauce, chili sauce, and some sugar to balance it. Stir well.
Then add in the onion chutney and some water if needed. Stir, and then add the idlis. Toss it, and Serve Hot!
Notes
You can enjoy the cheesy idlis as it is as well ЁЯША
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Soft Idlis, with cheese inside is scrummy on its own, with the sauces & veggies it just goes to the next level! Do try it, and let us know how you like it ЁЯЩВ
Scorching heat of over 40┬░C is all here, and & a refreshing ice cold drink is all you desire for.
We’re going to come up with a lot of Mocktails this season, well it all started with over 30 ingredients laid down in the counter, and matching the ingredients, right from achar to charcoal. Just for you! ЁЯЩВ
Not banda, but “Funda ye bindass hai!” Let’s check out the achari funda mocktail recipe, which has a zing of achar, tabasco sauce along with soothing mango juice!
Achar - ½ tsp [I used my granny's handmade sour mango pickle / khatta aam ka achar]
Tabasco Sauce - 1 drop
Lemon Juice - ½ tsp
Sugar Syrup - 20 ml.
Ginger Ale - to top
Ice - As Required
Instructions
In a Cobbler Shaker / Cocktail Shaker add ice cubes as required.
Next up add - ½ tsp achar, 1 drop of tabasco sauce, ½ tsp lemon juice, 20ml sugar syrup. Cover the shaker & shake it up!
Fill up a tall glass with ice cubes, & strain the mocktail using the built in strainer in the shaker. Now, top the glass up with ginger ale. A small little umbrella & the Achari Funda is all ready for you to Beat the Heat!
Notes
Feel Free to use any pickle, spicy, sweet, sour.. your choice! If you don't have a shaker, you can also use one of those coffee shakes which comes with a pack of coffee or use a bottle - simply shake in a closed bottle. The ingredients can be customized as per your preferences.
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Such a simple drink to shake up, right? All are going to be, so make sure you are tuned in ЁЯЩВ Oh yes, do try & let us know how did you like it ЁЯЩВ
But seriously, this cake is divine.. IтАЩve made it a lot of time in past and failed to make as well.. But now, It comes out perfect everytime and has a delectably amazing flavor of all spice along with the light & spongy texture..
This cake can be had just as a tea time cake, or can be frosted with cream cheese or any icing for that matter. But I like to just with some icing sugar on top.. You can bake this in a loaf pan, a bundt pan or any shape
Believe me, carrot cake does sound boring at first.. But it is such a thing you get addicted to! It has happened with me and all of us in the family.. The light, soft & spongy texture is sooo goooodd! ┬аSo, letтАЩs get on with the recipe, shall we?
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It’s easy to make, and tastes yummy.. Why don’t you try it & let me know how it goes?
What has to be done, when you have the most number of requests for an ice cream? You gotta make it for them!
Well, this Tender Coconut Ice Cream, тАЬNatural Ice Creams ParlourтАЭ Style is the most requested ice cream since last yearтАЩs Beat the Heat┬а/ 7 Days 7 Ice Creams..
This ice cream is simple, but delightful & cools you instantly down! ThatтАЩs the magic of the tender coconut, and surprisingly is easy to make.. So letтАЩs start :
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The sweet part(or I must say how much this Tender Coconut Ice Cream is relished), I was in Natural Ice Cream Parlour about 20 days┬аback.. As soon as we entered, saw a kiddo(4-5 years) asking his mumma for another scoop of TC┬аice cream and continued.. That was surprising.. And I was the one who got the TC in all 4 of us rest the parlour was empty except he & his parents that time, and he started┬аroaming around me & started poking me His mumma said sorry and they left then Well, that was sweet, but not as much the ice cream(way too sweet it was :P)┬аHope his mumma checks this recipe out & churns out this Ice Cream for him
ThatтАЩs all for today! Make & Beat the Heattt! Bye, thereтАЩs more coming soon!
