Cool and yummy mango homemade icecream

I want to share one of the proudest moment of mine. Couple days back i got a order for 200pieces of vanilla ice cream and 200 pieces of mango icecream from a client for a wedding. That too without any advance notice. At first i was quite scared to take the order because of time constrain. But finally decided to take it as a challenge. Immediately got into action. In a total of 6 hours we completed the complete order. It was one of my proudest moment i can say.

And now back to todays recipe..Oh Ya..Do you think making icecream is hard and time consuming, because you have to start by making a custard. . It is one of my favorite no churn icecream and that is the one which inspired me to make this mango flavoured one..You can check out my strawberry icecream and vanilla icecream.

This recipe has become one of my latest favorite, i have been eating this icecream even i am typing this post..Just three ingredients, whipped together, pour into container, freeze it, ta da you have some lovely scoops of icecream..Great for parties too..

Ingredients for Mango Ice Cream

Mangoes - 4 ( 1 kg)
Milk - 1 litre
Cream - 200 grams (1 cup)
Sugar - 150 grams ( 3/4 cup)

 How to make Mango Ice Cream

Heat milk in a heavy based utensil and boil till it decreases in quantity.

Wash, peel mangoes and separate two pieces. Grind the remaining pieces of the mangoes along with sugar to make puree.

Cool the milk, mix the mango puree and cream to this cold milk and beat.

Put the mixture in a n air tight container and close the lid properly. Keep the container for 2 hours in the freezer. Check to see that the container is air tight.

After 1 hour take out the container from the freezer and beat the frozen ice cream properly so that the cream does not remain in crystal form.
Cut the 2 separated pieces of mango into small pieces and add to this mixture. These pieces seem very nice while eating the ice cream.
Keep the ice cream for another 2 hours in the freezer. Mango Ice cream is frozen and ready.

Freezing Home Made Blackberry Ice Cream

I made this delicious delight last summer, lost the photos on my gargantuan (at the time) hard drive, and never got to post it.

This is a custard-based ice cream, which is the best kind of ice cream there is. You’ll need an ice cream maker; mine’s an old wooden one. The kind you get at The Wal Marts. But any ol’ ice cream maker will do.

Summer means ice cream, even if scoop traditions are different for everyone: It could be vanilla  on the boardwalk, coated in rainbow  and served in a waffle cone, or a cup of custard layered with Italian ice on a hot, humid night in the park.

For me, the first sweltering, sticky days of June bring to mind homemadeice cream. When I was little, we had an old-fashioned, rickety wooden ice cream maker. Using one of those is a far cry from powering up the modern ice cream machine and watching it silently whir away in your kitchen.

With the old-fashioned kind, you pack it full of rock salt and ice and haul it outside (it’s messy!). Sprawled on the grass, you crank the handle for what feels like eons. The silky custard inside offers little resistance at first, but as it hardens, it gets more and more difficult to turn. You end up sweaty with tremendously sore biceps and a serious appetite for dessert

Ingredients

2 pints fresh blackberries
1 1/4 cups sugar
Juice of 1/2 lemon
1 1/2 cups half-and-half

5 egg yolks
1 1/2 cups heavy cream
4 ounces semisweet chocolate

Direction

Combine the blackberries, 1/4 cup of the sugar and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes.

Pour the mixture into a bowl through a fine mesh strainer. Using a whisk or spoon, force out as much of the deep purple liquid as you can, and then set it aside to cool. Discard the blackberry pulp and seeds.

Heat the half-and-half and remaining 1 cup sugar in a saucepan over medium heat.

Using a whisk, beat the egg yolks until pale and thick. Temper the eggs by splashing a small amount of the warm cream into the yolks, whisking constantly. Pour the tempered yolks into the saucepan, stirring gently. Cook over medium-low heat until thick, stirring constantly, about 5 minutes.

Pour the heavy cream into the bowl with the berries, and then pour in the custard and stir to combine. If you have time, refrigerate this mixture until cool.

Freeze the mixture according to your ice cream maker's instructions.

When it is frozen, chop the chocolate into chunks and stir into the ice cream.

Transfer the ice cream to a freezer-safe container and allow it to harden for several hours or overnight.

Dosa King

How to make spicy vegetable bread poha

INGREDIENTS


6- 8 slices - bread

1 - finely chopped Onion

1 - finely chopped Tomato

2 - chopped Green chilli

1-2 tsp - vegetable oil

Fine gram flour sev

Garam masala

Coriander powder

Red chilli powder

Amchur powder

Turmeric powder

Chopped Coriander leaves

Lemon juice

Jeera

Salt to taste

METHOD



Heat oil in a heavy pan and add jeera. Add chopped onions into oil. Fry onions until it becomes

golden brown in colour.

Add turmeric, coriander, red chilli powder and salt.

Now add chopped tomatoes and fry it until mixture leaves the oil.

Cut bread into rectangular pieces.

Add bread pieces into onion tomato paste.

Mix it very well. Cover and cook on medium low flame.

Serve it hot with green coriander chutney.

Garnish it with chopped coriander leaves and lemon juice before serving.

How to make vegetarian bread pizza

Ingredients

Bread slices 8
Butter 1 tablespoon
Onions sliced 2
Green capsicums sliced2
Tomatoes sliced 2
Mushrooms sliced 8
Salt to taste
Sugar a pinch
Pizza sauce 1/2 cup

Cheese grated 1/2 cup

Method

Step 1 Heat butter in a pan, add onions and sauté till translucent.

Step 2 Add capsicums, tomatoes, mushrooms, salt and sugar and sauté for three to four minutes.

Step 3 Spread the pizza sauce on each bread slice and place the vegetable mixture over it.

Step 4 Top up with grated cheese and place the slices on a hot tawa and cook till the cheese melts.

Step 5

Cut into diagonals and serve hot with tomato ketchup.

Best shake for summer seasion-Mango milkshake

Ingredients 

2 cup of chopped  mangoes peeled and chopped or any sweet m

ango
2 cup of chilled milk
few ice cubes
2 tbsp  sugar as required depending on the sweetness of your mangoes
7-8 pistachios chopped for garnish
Add icecream

Instructions

Combine all the ingredients into a grinder. Grind until all combines well.

If at any point you think it's too thick then add little more milk and also sugar.

Serve mango milkshake chilled, garnish with few pistachio flakes or icecream

How to make yummy and cold chocolate milkshake-youngster favorite shake

Ingredients

3/4cup milk1/4cup

 chocolate-flavored syrup

3scoops (1/2 cup each) vanilla ice cream


Directions

1 In blender, place milk and syrup. Cover and blend on high speed 2 seconds.
2 Add ice cream. Cover and blend on low speed about 5 seconds or until smooth. Pour into glasses. Serve immediately.

Tasty and healty chickoo shake recipe

Ingredients:


3 chickoo
1 cup cream
2 glass milk (doodh)
5 tsp sugar
ice as required

Direction:

:Peel chickoo and cut into small pieces.
Take out its seeds.
Now blend milk, sugar and chickoo in a mixer so that it is mixed properly.
Now mix half of the cream and again blend.
Put the shake in the glasses.
Put some cream and crushed ice in the glasses and serve it chilled.

How to make fresh strawberry milkshake recipe

Ingredients

8 ounces strawberries, stemmed and sliced
1/2 teaspoon vanilla extract
1 pint vanilla ice cream
1/4 cup milk

Preparation


Blend half of strawberries, 1/4 tsp. vanilla, 1 cup ice cream and 2 Tbsp. milk in blender until smooth. Pour into 2 glasses. Repeat with remaining strawberries, vanilla, ice cream and milk. Serve immediately.

Yummy and delicious banana shake with icecream

Ingredient:

Big Ripen Banana - 2
Chilled Milk - 3 Cups
Cinnamon Powder - 1/2 tsp [optional]
Sugar/Honey - To Taste [If needed, I didn't use]
Vanilla Ice cream - 2 Scoops [optional, I didn't use]
Ice Cubes - Few
Chopped Walnut - 2 tbsp [To Garnish]


Method:

1. Peel and chop banana, add in a blender or mixer along with all other ingredients except walnut and blend until smooth or for 2 minutes.


Pour in serving glass, garnish with chopped walnut & serve immediately.

Variations

~ You can add any other fruit along with banana.
~ I didn't add sugar as the banana were very sweet, you may need to add according to your desire.
~ You can use cinnamon powder or vanilla extract to enhance flavor.
~ You can add a scope or two of your favorite ice cream to have creamy texture.

how to make jeera aloo -Indias most popular vegetable

Ingredients:

5 medium size potatoes boiled peeled and cut into bite size cubes, this will make about 4 cups of cubes potatoes
2 tablespoons oil
1-1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1 tablespoon ginger thinly sliced
2 green chilies seeded and sliced length wise
1-1/2 teaspoon crushed coriander (dhania)
1/4 teaspoon turmeric (haldi)
1/4 teaspoon red chili powder
1 teaspoon salt adjust to taste
1 teaspoon mango powder (amchoor)
2 tablespoon chopped cilantro (hara dhania) to garnish

Method

Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan.

Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.

Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.

Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.

Turn off the heat and add cilantro. Mix it well and serve it hot

Sev puri- mumbai roadside food famous in Indian

Ingredients:

10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)


How to make sev puri:

Arrange the puris on a plate make a hole in each puri in the centre.

Fill with a few chopped boiled potato cubes.

Add about 1/4 tsp of tamarind and green chutneys in each.

Sprinkle cumin powder, salt, red chilli powder.

Sprinkle finely chopped onions.

Then generously sprinkle sev all over the puris.

Garnish with finely chopped coriander.

how to make chilly paneer

Ingredients:

250 gms Paneer
4 Green Chillies, slit
5-6 Garlic Cloves, minced
1/2 teaspoon minced Ginger
1 large Green Capsicum, chopped
1 large Onion, chopped
2 tablespoons Maida (all purpose flour)
2 tablespoons + 1 tablespoon Corn Flour
2 teaspoons Soya Sauce
1 teaspoon Green Chilli Sauce
1½ teaspoons Tomato Sauce
6 tablespoons + 3 tablespoons Water
2 tablespoons + for deep frying, Cooking Oil
1/2 teaspoon Black Pepper Powder
Salt to taste


Directions:

Cut paneer into 1-inch cubes. Make paste (required to coat the paneer cubes) by mixing maida, 2 tablespoons corn flour, black pepper powder and salt with 6 tablespoons water. (use as needed, start with adding 4 tablespoon water and keep adding another tablespoon water until medium thick paste is ready).


Coat paneer cubes with the paste and set aside for 10-15 minutes to marinate.


Heat cooking oil in a kadai over medium flame. Deep fry coated paneer cubes in oil until light brown.


Strain them and then put on an absorbent paper (to soak all unnecessary oil) and keep aside until needed.


Dissolve 1 tablespoon corn flour in 3 tablespoons water and keep aside. Heat 2 tablespoons oil in a frying pan. Add minced ginger and minced garlic and sauté for 30 seconds over medium flame. Add chopped onion and sauté until it turns light brown. Add chopped capsicum and green chillies and cook for 2 minutes. Keep stirring in between.


Add chilli sauce, soya sauce, tomato sauce and salt. Mix well and cook over medium flame for 1 minute.


Add fried paneer cubes and dissolved corn flour (prepared in step-6). Stir and cook over medium flame for around 2-3 minutes or until gravy turns thick.


Turn off flame and transfer prepared Chinese veg paneer chilli dry to serving dish. Garnish it with spring onion and serve hot with soup or fried rice.

How to make spicy chilly potato

Ingredients

For the sauce base

1 cup sliced Onions
1 cup thinly sliced Bell Peppers (capsicum)

1 tablespoon Vegetable Oil
2 cloves garlic, finely chopped / minced
1 teaspoon Grated Ginger
2 Green Chili, finely chopped (you can remove the seeds for less spicy
version)
1-2 teaspoons All purpose flour or Cornflour
½ teaspoon Vinegar
1 teaspoon Soy Sauce
1-2 teaspoons Ground Black Pepper
1 and ½ teaspoons Salt (adjust to taste)
a pinch of Sugar
1 tablespoon Tomato Ketchup
½ cup Water or Vegetable Stock

Others

2 large Potatoes
Oil, to deep or shallow fry


METHOD

STEP 1 - Pre-Cooking the Potatoes - If you plan to deep fry, then you can skip this step.
If you want to shallow fry or bake the potatoes, you should pre-cook them (boil in hot water for 8-10 minutes). Let them cool and peel the potatoes

STEP 2 - Cutting the potatoes
Serving in French Fries forms is great, but you can also dice the potatoes into cubes or wedges.
Make sure the potatoes are dry and devoid of any moisture to get maximum cripy-ness!

STEP 3 - Preparing the Potatoes - DEEP FRY
Heat oil in a wok.
Drop the potatoes and deep fry for 2-3 minutes on each side until they are crisp and golden brown.
Remove on a paper towel and set aside until the sauce is ready

STEP 3 - Preparing the Potatoes - SHALLOW FRY
Heat 2-3 tablespoons of oil in a wok (preferably nonstick) and add the potatoes. Let them cook & crisp up on medium heat. Keep stirring frequently to avoid burning. Cook until the potatoes are as crispy as you like.
Tip - Use a wide pan so that the potatoes can sear instead of steam.

STEP 3 - Preparing the Potatoes - BAKING
Preheat the oven to 200 C. Line a baking tray with aluminum foil for easy cleaning. Grease it well.
Mix 2-3 tablespoons of oil with the potatoes
Place the potatoes on the baking tray. Don't crowd one over the other. Spread out the potatoes.
Bake for 15 minutes on one side, flip over and bake another 10 minutes on the other side. Remove and set aside

STEP 4 - Sauce base for Chilly Potatoes - can be prepared simultaneously or even before hand
Heat 1-2 tablespoons of Oil in a wok. Add ginger, garlic, green chilli and fry for 1 minutes.
Add sliced onions and bell peppers and fry on high heat for 2-3 minutes. This gives a slightly burnt taste to the veggies.

Add the vinegar, soy sauce and flour (cornstarch / all purpose flour). Mix well and cook for 1-2 minutes.

Add the water or vegetable stock and mix well. Let it boil for 1-2 minutes while stirring. You will notice the liquid thickens to a sauce consistency.

Season with salt, pepper, tomato ketchup and mix well.

vegetable paratha roll recipe

Ingredients


Vegetable mixture:

50 g beans, finely chopped

50 g carrot, finely chopped

50 g cauliflower, finely chopped

50 g cabbage, finely chopped

50 g butter or ghee

¾ teaspoon cumin seeds

1 onion, chopped

30 g red capsicum, chopped

20 g tomato, chopped

1 ¼ teaspoons ground cumin

1 ¼ teaspoons red chilli powder

¾ teaspoon chat masala

1 tablespoon chopped coriander leaves


Flat bread:

500g plain flour
Good pinch of salt
2 teaspoons oil
300 ml water
Ghee

Method

1 Steam carrots, beans, cauliflower and cabbage.

2 Melt Ghee in a fry pan and add the cumin seeds. When the seeds start to pop, add the onion and cook until translucent.

3 Add capsicum and tomato and cook for 15 seconds. Add the rest of the vegetables and cook for another minute.

4 Stir in the ground cumin, chilli powder, chat masala and coriander leaves.

5 Season with salt and mix well. Remove from heat.

6 Put the flour in a large mixing bowl and add salt.

7 Add the oil and enough water to make dough.

8 Knead gently until smooth.


9. Divide the dough into 5 portions. Roll out evenly into rounds of about 20 cm in diameter.


10 .Lightly grease a heavy fry pan and cook the paratha one at a time for 2 minutes on each side until brown. Spoon the vegetable mixture in the paratha and serve immediately.

Snakes for breakfast- paneer pakoda with tea

Ingredients

Paneer - 1/4 kg, wash and slice into 1" pieces
Besan - 1 cup,
Corn flour - 1 tbsp
Red chili powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Ajwain - 1/2 tsp (carrom seeds)
Baking soda - pinch
Salt to taste
Cooking oil for deep frying


Method

Mix a cup of besan, , corn four, ginger garlic paste, red chili powder, baking soda and salt and enough water to make a thick paste.

Blanch paneer pieces for 5 mts in hot water and drain.

Heat oil for deep frying in a heavy bottomed vessel, dip each paneer piece in the prepared pakoda 

batter such that it is coated on all sides and place in the hot oil. Deep fry on medium flame to a golden brown shade and remove onto absorbent paper.

Place on a serving plate and serve with tomato ketchup or green chutney and a cup of masala chai.

sour and spicy kanji vada recipe

आवश्यक सामग्री -

पानी - 2 लीटर (10 गिलास)
हींग - 2 -3 पिंच
हल्दी पाउडर- 1 छोटी चम्मच
लाल मिर्च पाउडर - 1/4-1/2 छोटी चम्मच
पीली या काली सरसों - 2 बड़े चम्मच
सादा नमक - 1 छोटी चम्मच (स्वादानुसार)
काला नमक - 1 छोटी चम्मच (यदि आप चाहें)
सरसों का तेल - 1-2 छोटी चम्मच

बड़े के लिये

मूंग की दाल - 100 ग्राम (एक छोटी कटोरी)
नमक - स्वादानुसार (1/4 छोटी चम्मच)
तेल तलने के लिये

कांजी बनाने के लिये

पानी को किसी बर्तन में डालकर उबाल आने तक गरम कर लीजिये. (आरोह वाटर हो तो पानी को उबालने की आवश्यकता नहीं है).

पानी को ठंडा कीजिये, कांच या प्लास्टिक के कन्टेनर में डालिये, पानी में हींग, हल्दी पाउडर, लाल मिर्च पाउडर,पीली सरसों,सरसों का तेल ओर दोंनो नमक डाल कर मिला दीजिये.
कन्टेनर का ढक्कन बन्द करके 3 दिन तक के लिये रख दीजिये

रोजाना 1 बार सूखे और साफ चमचे से चलाना मत भूलिये.

तीसरे दिन कांजी को टेस्ट कीजिये, कांजी हल्की हल्की खट्टी हो जाती है, हल्की खट्टी कांजी आप पीना चाहें तो पी सकते हैं. चौथे दिन आप पानी को टेस्ट करेंगे तो पानी का स्वाद एक दम अच्छा खट्टा और बड़ा ही स्वादिष्ट हो गया है, यानी आपकी कांजी तैयार हो गई है. अब हमको बड़े बनाने हैं.

बड़े बनाने के लिये

दाल को साफ करके, धोइये और 2 घंटे पानी में भिगो दीजिये.

दाल को पानी से निकालिये और हल्की दरदरी पीस लीजिये. पिसी हुई दाल को किसी प्याले में निकालिये, ओर नमक मिलाकर अच्छी तरह स्पंजी होने तक फैट लीजिये.

कढ़ाई में तेल डाल कर गरम कीजिये, और हाथ से छोटी छोटी बड़ीयां जैसी तेल में बनाकर डालिये, 8-10 बड़ियां एक साथ कढ़ाई में डाल दीजिये. ये बडियां तेल में फूलकर गोल हो जाती हैं, इन्हैं पलट पलट कर हल्का ब्राउन होने तक तल कर किसी प्लेट में निकाल कर रख लीजिये. सारी बड़ियां तल कर तैयार कर लीजिये.

वड़ों को गुनगुने पानी में पन्द्रह मिनट के लिये भिगो दीजीये. पन्द्रह मिनट बाद इन्हें पानी से निकाल कर, हाथों से हल्का सा दबा कर अतिरिक्त पानी निकाल दीजिये.

एक गिलास में 4-5 वड़े डाल कर कांजी भर दीजिये, स्वादिष्ट कांजी वड़ा परोसिये और पीजिये

How to make mathri recipe

Ingredients:

2 cup Maida
1/4th cup fine  (Sooji / Rava)
2 tsp Salt
1 tsp ajjwain
1/8th tsp Baking Powder
7 tblsp warm Water
4 tblsp   Oil
Ghee / Oil for deep frying

Make Mathri

Mix the flour, salt ,ajjwain and baking powder in a bowl.

Add the oil and rub between your palms until it takes the form of breadcrumbs.

combine  with water and and form a pliable but firm dough using this liquid.

Cover with the damp cloth and set aside for 30 minutes.

Divide the dough into small balls and roll out all the balls.

Heat the ghee / oil in a kadhai or deep-frying pan.

Fry the rolled mathris in a batch over moderate heat.

Do not allow the rounds to become brown, they should remain pale gold in color.

Remove and drain on paper towels.

Repeat the process for frying all mathris.

How to make tasty bread cutlet indian style

Ingredients:

2 boiled potatoes
1 green chili (finely chopped)
1 inch ginger piece (chopped)
2 tblsp boiled peas (optional)
1/2 tsp red chili powder
1 tsp garam masala powder
1/2 tsp dry mange powder
1/2 tsp mustard seed
1 tsp oil
4-5 curry leaves (optional)
Salt to taste
4 slices of bread (remove the brown edges)
Oil for deep frying

cutlet method

Remove the skin of the potato and mash it properly.

Heat 1 tsp of oil in a kadai/wok, add mustard seed and curry leaves. When mustard seeds start to splatter add mashed potatoes along with green chili, ginger, boiled peas, red chili powder, garam masla powder, dry mango powder and salt. Mix all the ingredients well and let it cook for 2-3 minute.
When the mixture gets slightly cold start making small round balls it and keep them aside.

Now take water in the wide bowl and dip a single bread slice into it just enough, that the bread gets wet and then immediately take them out and with a hand press, drain out the excess water from the bread slice.

While still holding the pressed bread slice, place a potato ball in the center of the slice and let it cover the ball evenly. Then with a light hand press the ball flat and smooth out the edges.

Prepare the balls of the remianing bread slices and keep aside

Now heat oil for frying in a heavy bottomed pan, when the oil is smoky hot slow down the heat and fry two bread cutlet at a time. Then on medium flame fry them till golden in color from all sides.

Take them out on the kitchen paper and sprinkle chat masala over it.

Serve hot with green chutney.

How to make stuffed indian omellete paratha

Ingredients

For 4 Parathas:

Wheat flour(atta): 1 cup,
Fresh eggs: 4,
Fine chopped onion: ¼ cup,
Water: almost ½ cup,
Coriander,
Green chilly,
Salt,
Cooking Oil ( or Ghee)

Instructions

In a bowl take flour and add little salt to it.

Sprinkle little water at a time and knead a soft dough.

Cover and let the dough rest for 15 minutes.

After 15 minutes take out the dough and knead it once again.

Divide the dough in four parts.

Take one part and roll the dough to a ball.

Dip this ball in dry flour and make a oval shape.

Spread little oil and sprinkle some dry flour over this oval shape dough.

Squeeze the dough from the center and put one part on top of other.

Dip it in the dry flour and roll it to a disc.

In a separate bowl mix together one egg, chilly, coriander leaves chopped onions, salt.

Heat the pan at medium heat and cook the paratha from both sides using little oil.

As you see paratha split into layers, open one layer and put the egg mixture.

Cover it again with the layer of paratha.

Cover the paratha and cook it for 1 -2 minutes from both sides.

Gently press with the spatula from both side to make sure paratha is all cooked from inside.

Serve this egg paratha with pickle