Ingredients :

Mango Pulp : 800 ml. Can

Sweetened Condensed Milk : 400 ml. Can

Whipping Cream : 200 ml.

Handheld mixer with a whipper attachment

Method :

Ideally find unsweetened mango pulp otherwise you need to reduce the amount of condensed milk in the recipe.

I used a sweetened mango pulp tin and forgot to adjust the quantity of the condensed milk. The resulting mango ice cream was nauseatingly sweet.

In a large bowl add the mango pulp and the condensed milk. Whip these together till mixed well.

In a steel bowl add the whipping cream and place the bowl over a bowl filled with ice cubes.

Whip the cream till it forms soft peeks.  Now add to  the mango pulp mix and fold it in gently. Now pour the mixture into an aluminium bowl or tin and keep in the freezer for 30 minutes. Remove from freezer, use a wire whip to whip it again and then refreeze for further 30 minutes. This should be done about 3-4 times total and then keep in the freezer till it sets completely.

Serve decorated with fresh mango cubes and chopped nuts.

 

 

 

 

Ingredients :

Large Potatoes : 2 no.

Mangoes : 2   – 3 Enough to give about 300 ml. Juice

Hot Green Chillies like Lavangi or Jalapeno or Habanero : 4 – 5 no.

Ginger : 1 inch cut into Julienne

Black Mustard Seeds : 1 Tsp.

Methi Dana or Fenugreek Seeds : 1/4 Tsp.

Curry Leaves :  4-5 no.

Whole Dried Red Chillies : 3-4 no.

Asafoetida or Hing : 1/4 Tsp.

Whole Wheat Flour : 1 Tbsp.

Salt and Sugar : To Taste

Ghee or Clarified Butter : 1 Tbsp.

Chopped Coriander Leaves : 1 Tbsp.

Method :

Peel and cut the potatoes into cubes or triangle shapes. Peel the mango and remove the pulp and puree it.

Cut the chillies in two pieces lengthwise. Make a paste of whole wheat flour and water.

In a shallow pan add ghee and heat over low heat. Add the potatoes to the ghee and saute till lightly browned. Remove and set aside.

Now add the mustard and fenugreek seeds and let them pop.

Now add the green chillies, ginger, hing, curry leaves and red chillies and saute and then add the potatoes.

Add the mango pulp and enough water to cook the potatoes. Add salt and sugar and cover and cook till the potatoes are cooked but firm.

Now add the flour paste and cook till the gravy thickens.  Garnish with chopped coriander leaves.

 

 

 

Ingredients :

Yam (Suran) : 200 Gms.

Potatoes : 3 medium sized

Green Peas : 200 Gms

Green Chillies : 4 or as required, Finely Chopped

Ginger : 1″ grated

lemon Juice : 1/2 Tsp.

Cumin Powder : 1/2 Tsp.

Garam Masala Powder : 1/2 Tsp.

Salt : As required (About 1 1/2 Tsp.)

Sugar : 1/2 Tsp.

Oven Dried Breadcrumbs : 3-4 Tbsp.

Oil : As Required to pan fry the cutlet

Method :

Steam or pressure cook the yam, potatoes and green peas till completely cooked.Remove and cool.  Peel and mash the potatoes with the yam and peas. To these vegetables add the rest of the ingredients.

Keep adding the breadcrumbs till the mashed mixture no longer feels wet or squishy. Adjust seasoning if needed.

Now round the mixture into small balls, flatten and shallow fry on a hot griddle.

Yield : 16 small or 10 medium sized cutlets.

 

 

Ingredients :

Red Pumpkin – 500 Gms.

Leek – 1 Nos.

Red Onion – 1 Nos.

Green Chilli – 1 Nos. (Hot, any variety according to taste)

Garlic – 1 Clove

Cumin + Coriander Powder – 1/4 Tsp.

Garam Masala Powder – 1/4 Tsp.

Olive Oil – 1 Tbsp.

Fresh Cream – 2 Tbsp.

Fresh Coriander – 1/2 Tbsp.

Salt / Sugar – To Taste

Method :

Discard the green part of the leek and slice the white part of the leek. Slice the onion. Mince the green chilli and garlic. Chop the coriander. Cut the pumpkin into 1/2 inch cubes.

In a heavy bottomed pan, heat olive oil. Add the onion, leek, garlic, chilli and saute till translucent. Add the powder masalas and saute but make sure not to burn the masala powders. Now add the pumpkin and saute. Now add about a liter of water (veg/chicken stock can be used but it must be light, like a broth). Cover and cook till the pumpkin can be smashed with the back of a spoon.

Puree and strain the mixture and then pour back into the pan. Season to taste and add the fresh cream. Let it simmer but don’t let it boil. Now add the chopped coriander after 5 minutes and remove.

Serve hot.

P.S. Instead of using coriander and cumin powder and garam masala powder, you can use 1/2 tsp. curry powder.

Ingredients :

Arbi (Colocasia roots) : 250 Gms.

Red Onions : 2 Nos.

Raw Cashews : 50 Gms.

White Poppy Seeds (Khaskhas) : 1 Tbsp.

Cinnamon : 1″ stick

Cloves :  3 Nos.

Green Cardamom : 1 Nos.

Bay Leaf : 1/2 Nos.

Black Cardamom : 1/4 Nos.

Star Anise : 1/4 Nos.

Ginger Garlic Paste : 1 Tbsp.

Ghee : 1 Tbsp.

Haldi Powder : 1/4 Tsp.

Red chilli Powder : 2 Tsp.

Garam Masala Powder : 1 Tsp.

Curd : 1 Cup

Oil for deep frying

Salt : to taste

Method :

Soak the poppy seeds in hot water for 1 hour. Then boil them along with onions and cashews. Make a smooth paste.

Boil the arbi in salted water till 9/10th done and then peel it. Cut it into 1/2″ roundels and deep fry to a golden brown color.

In a pan, add ghee. Add the whole Garam masala to it and saute till it releases their smoky aroma. Now add the onion paste and saute till it is light brown in color and oil starts leaving the sides. Add the ginger garlic paste and saute. Now whisk the curd well and start adding it to the fried onion paste 1 Tbsp. at a time and keep sauteing it till all the curd is used and fat starts leaving the sides. Now add the powdered masalas and saute. Use a little water here to make sure the masalas don’t burn. Add the fried arbi and salt to taste. Add about 1 cup of water and cover and cook the arbi for 5 minutes.

Serve hot with roti or white rice.

Ingredients :

Fresh Grated Coconut : 1/2 nos.

Fresh Green Chillies (Lavangi or other spicy variety) : 4-6 nos.

Fresh Chopped Ginger : 1″ piece

Roasted Cumin Seeds (Jeera) : 1 Tsp.

Tamarind Pulp : 1/2 Tsp.

Salt : To Taste

Sugar : a Pinch

Oil : 1 Tsp.

Black Mustard Seeds (Rai) : 1/2 Tsp.

Curry Leaves : 4 nos.

Asafoetida (Hing) : a pinch

Method :

Make a smooth paste of coconut, chillies, cumin, ginger, tamarind, sugar and salt. Don’t use too much water as we don’t need a runny paste. Then in a pan, heat oil and add mustard seeds. When they crackle, add the asafoetida and curry leaves and pour this tempering (tadka) over the chutney.

You can also use Chopped coriander leaves to give it a different taste. Also you can try using mint leaves instead of tamarind when adding coriander leaves. Use 1 bunch of coriander leaves and half a bunch of mint leaves.

Ingredients:

Split  Bengal Gram (Chana Dal) : ½ Cup

Skinned and Split Black Gram (Urad Dal) : ½ Cup

Desiccated Coconut (Grated Kopra) :  ½ Cup

White Sesame Seeds :  ¼ Cup

Dried Pandi Red Chillies (Spicy) : 16 nos.

Dried Bedagi Red Chillies (Mild) : 8 nos.

Curry Leaves : 20 nos.

Tamarind Pulp : 4 Tsp.

Jaggery : 4 Tsp.

Asafoetida (Hing) : ½ Tsp.

Chopped Coriander Leaves : 2-3 Tbsp.

Oil : 2 Tsp.

Salt : 1-2 Tbsp.

 

Method :

Dry roast the gram dals , sesame seeds and coconut separately till they release a nutty aroma and are little browned. In a pan, sauté the red chillies and curry leaves in oil till the chillies change colour to bright red and the leaves are crispy. Mix all the ingredients together and run through a food mill to get a grainy powder. Store in an airtight container. Can be kept for a couple of months.

Ideally this is mixed with oil or melted ghee and used. This goes well with any dosas, idlis or even as an accompaniment with roti or bread. I spread some cheese spread on bread slices and sprinkle the chutney  on top to make a sandwich.