The little chef and her Cookies

Last year during her summer camp, 'cooking up a storm' was one of the activities where she'd been a part of a group of 6+ somethings who'd baked some lush, gooey, chocolatey , melt-in-the-mouth cookies! Not happy with just the two cookies which each of them were allowed to bring back home and also share with a choco-obsessed loving Mom, then and there she'd declared that she'll bake more of these.....the two paged photocopy of the recipe was carefully preserved and the intermittent reminders in the form of mild whinings were meted out to the not-too-enthusiatic-about-baking Mom...who turned a deaf ear and hardened her heart, determined not to be emotionally blackmailed!

Now that she was a year older, and hence more persistent and her arguments were logical, and to top it all, the final exams were over and hence free time was in abundance, the Mom couldnt continue feigning selective deafness and had to succumb to the pressure giving free reign of her kitchen to the little lady!

Out came the precious list and recipe....and off they (the reluctant Mom & the oozing-with-enthusiasm mini-chef) went and brought back a bag full of stuff.....sugars of different kinds, unsalted butter etc etc...

Unfortunately after reaching home, the Mom realised that her kitchen scale was broken and hence the measurements were approximate...but the cookies turned out yum...and could give any professionally baked cookies a run for their money! ;)
May be beginners' luck ...... but the mini chef and Mommy assistant were immensely satisfied with the outcome!!!!


Ingredients (as given in the printed recipe..lot of substitutions were made)


125 gm of unsaltede butter
90gm of soft light brown sugar
90 gm castor sugar
125 gm chocolate spread (used nutella + Hershey's chocolate syrup)
200gm plain flour
30 gm cocoa powder
1 tsp baking powder
2-3 drops vanilla extract (used 1.5 caps of vanilla essence)
150 gm of white chocolate chips (used 1/2 bar of Cadbury's Dairy Milk, broken into unequal bits)
1 egg
A pinch of salt


Procedure (as given in the recipe ...followed more or less accurately except for the weight measures which were approximate)
1. Preheat oven to 180 deg C. Cream the butter and both types of sugar in a large bowl until the mixture turns creamy.
2. Still using the electric whisk, beat the egg, chocolate spread (2-3 tsp of nutella+1/2 cup of Hershey's chocolate sauce in our case....that's all there was at home), vanilla essence/extract into the creamed butter and sugar mixture, until fully mixed in.
3. Sieve the flour, baking powder, cocoa powder and salt and mix in a bowl.
4. Add the sieved flour mixture with the chocolate mixture and mix them together. Stir in the chocolate chips.
5. Spray /brush some oil on the baking tray (not mentioned in the recipe).
6. Place 6-7 heated dessert spoonfuls of the cookie dough on the baking tray leaving space between each mound so that they can spread as they cook.


7. Bake for 14 minutes.

8. Take the trays out of the oven and leave the cookies to set for 2-3 minutes. When set transfer onto a cooling rack.

Enjoy the cookies...fresh off the oven....or later ....when they're cold and crispier ...with tea / milk .....

Sharing this recipe with Guest Host Mireille's event "What's with my Cuppa", originally started by Nupur.

Cream of Broccoli Almond Soup

Some left over broccoli which had turned yellowish and hence didnt want to use it for normal stir fry or in mix veggie dish preparation. So soup it was to cater to the kiddo tummies in the evening..

Ingredients :
Broccoli - I used 3/4 of a medium sized broccoli cut into medium sized florets
6-10 Garlic cloves chopped roughly
1 tej pata
Almonds - a handful...about 10-15..blanched, to ease the removal of skin
Salt
Rocksalt
Pepper corns ...freshly crushed
black Pepper powder
Chili flakes (optional)
grated Cheddar cheese
Milk - 3 cups
butter

Procedure :
1. Pressure cook the broccoli, chopped garlic with tej pata and a pinch of salt.
2. After blanching the almond in hot water, peel off the skin and saute the almonds in butter till golden brown
3. Now in a blender, make a paste of the pressure cooked broccoli-garlic and sauted almonds.
4. Heat butter and add crushed peppercorns to the heated butter. Fry for a few seconds and add the blended broccoli-garlic-almond. Cook on high heat till the raw flavour is eliminated.
5. Add milk and milk cream (malai/দুধের সব্র ). till it is of creamy & soupy consistency. Mix on high heat and lower the heat, cover and bring to a boil.
6. Adjust the salt by adding rock salt.
7. Sprinkle pepper powder, chili flakes (optional). Take it off the flame.
8. After pouring into soup bowls, garnish with grated cheddar cheese.

Serve this bowful of healthy goodness ....steaming hot...it's a meal by itself!

Cooking Her Own Harvest...

Alu Chaat (Spicy Potato Salad)

 My 7 year old was back from an outing to a vegetable farm! She was super excited and her most prized possession for the day was her precious bag full of fresh potatoes, other vegetables & cotton which she'd picked up / harvested herself! And she proclaimed that SHE & ONLY SHE would cook the potatoes and serve us!

And what would that be? Super confident after her debut as a masterchef just the week before with nothing less than SCRAMBLED EGGS, she proclaimed ALU CHAAT!!! I did a mental somersault in joy, thanking my lucky stars that she hadnt been too ambitious and opted for other lofty dishes!!!

So the potato harvester's recipe of Alu Chaat...

Ingredients for :

A) Potato Mash

8 medium-large sized potatoes

A bowl of Chhole - luckily it was readily available at home as when she announced her culinary plans for the day, the overnight soaked Kabuli Chana had been pressure cooked for our breakfast of Chana Masala!

very finely chopped onions - 1-2

rock salt

roasted jeera powder

chili flakes

Chaat masala

chopped green chilies (was not added today...for obvious reasons ;))

Chopped coriander

B) Tamarind chutney/water

2 tbsp of readymade tamarind paste or a 2" dia ball of tamarind soaked in water and made into a pulp

rock salt

roasted jeera powder

chili flakes

chaat masala

sugar - a little

a mug of water

Procedure :

1. Wash and pressure cook the potatoes after halving/quartering them. 2 whistles are enough. 

2. While the potatoes are being boiled, prepare the tamaring water (tetul jol/imli paani) by mixing all the ingredients under "B" with water.

3.Now coming back to the potatoes....Cool, dunk in cold water and peel the skin. Mash with hand or masher.

4. Mix the mashed potatoes with all ingredients (except chopped coriander) under "A".

5. Add the tamarind water / tetul jol to make a moist  spicy potato mash. Taste and adjust the other spices if required. 

6. Garnish with sev bhujia / crushed phuchka/paani puri's puri / cornflakes and then finally with chopped coriander leaves

The yummilicious ALU CHAAT was ready!! And what made it yummier was the fact that it was harvested and prepared (fully) by my little lady!

Saucy Fish?!

No....there's nothing 'Saucy' or cheeky about this fish preparation....the name suggests Sauces as the main ingredients....that's all! A super quick 15 minutes (if you dont consider the marination time) recipe from start to finish....

Ingredients :
Bhetki Fish fillets : about 8-10 leftover irregular pieces after preparing the fillets for making fish fries...

Chopped Onions
Finely chopped capsicum - 1/2
Finely chopped coriander leaves/Dhonepaata - for garnishing
Sugar - 1 tsp

For marination :

Worcestershire sauce - drizzle to coat all the pieces
Soya Sauce - about 1.5 tbsp
Chili Vinegar - 2 tbsp
Chili flakes - 1 tbsp
Ginger paste - 1 tsp
Garlic paste - 1tsp

Salt
Pepper

Olive Oil - 1 tsp

Procedure :
1.Add all ingredients under 'Marination' and coat all the fish pieces well and marinate, preferably, for an hour..

2. Transfer the marinated fish along along any juice into a microwaveable container, preferably with a cover/lid. Microwave in Low power (whatever is the minimum power) for 8-10 minutes. Check the "done-ness" after 5-7 minutes and decide. Keep it covered after switching off the power. Make sure it's not overdone....fish becomes fibrous....
3. In the meantime dry roast the chopped capsicum on a hot tawa on high for a minute or so ...to give a smoky taste
4. Caramelise finely chopped onions by adding a little bit of sugar while frying the onions in a little oil.
5. Garnish the microwaved fish with caramelised onions, dry roasted capsicum & finely chopped coriander leaves.

Serve hot with steamed rice, butter rice, bread or just some potato wedges and salad.

A bowl of Soup to calm a cold-cough-fever ridden cranky toddler

Chicken with Veggies & Egg Soup

A cranky toddler down with cold-cough-fever, holed up indoors for 4 long days....just needed to be perked up with something she loved....SOUP! So a bowlful of hearty wholesome soup it was.....

I did not have chicken stock...I more often than not, dont. But that hardly matters.....There's always an alternative and a pressure cooker....

So here it is...any vegetable can be used. I used the ones I had....

Ingredients
2 boneless chicken leg pieces or 1 large chicken breast - chopped into small pieces

1 Carrot cut into tiny cubes

3-4 french beans chopped into tiny pieces

A handful of corn kernels (I used frozen)

A handful of fresh peas 

1/2 Capiscum chopped 

Chopped onions - 1

5-6 cloves of garlic-sliced

fresh ginger - 1/2 inch - cut into thin strips

pepper corns-freshly crushed : 4-5
Black Pepper powder
Tej Pata - 1 or 2
Salt to taste
Butter - 1 tbsp
Sesame Oil - 1 tbsp
Eggs - 2

Got the idea to add the beaten eggs to the soup and to use sesame Oil , from Soma's Egg Drop Soup. 

Procedure :
1. In a large pressure cooker, heat butter. Add the Tej Pata, sliced ginger & garlic, crushed pepper corns and finally the chopped onions. Stir till the onions turns translucent.
2. Add the bit sized chicken pieces. Stir around on high heat till slightly browned. Add the fresh peas
3. Add 2 mugs full of water. And pressure cook till 2 whistles go off. If you have chicken stock, add only 1/2 mug of water and pressure cook the chicken and them add the chicken stock and again bring to a boil.
4. While the pressure cooking is on, heat a tawa without oil and dry roast the chopped capsicum. Dont overcook..just to remove the moistness/rawness of capsicum and to give it a smoky flavour.
5.After release of the pressure, take off the lid of the cooker, raise the heat and again bring to boil. When boiling, add all vegetables except capsicum/bell pepper and boil for a minute or less. The vegetables should retain their crunch and not turn soggy. Add the dry roasted capsicum.
6.Adjust the salt and pepper. Add a drizzle of sesame oil into the boiling soup.
7. Beat 2 eggs. Lower the heat and add the beaten eggs slowly in a thin stream while stirring (with a fork) the simmering soup in one direction as described in Soma's Egg Drop Soup. My egg ribbons/strands were not as fine and delicate as hers ..but tasted smooth and silky!

Serve Hot!!!
To see the kiddo's eyes light up with joy as she slurped the steaming bowl of soup was an immense relief after a long day of seeing her being ill and moody!

Chicken-Spinach Frittata in Microwave

A one pot meal containing meat , greens, eggs! Frittata is the answer to Mealtimes blues especially so because my kids LOVE eggs!

And more often than not, I skip the oven top followed by grill mode of making frittatas and go for the one shot microwave mode!!!!

Ingredients :

Eggs - 3-4

Chopped onions

Boneless chicken pieces cut into bit sized pieces or shredded. If marinated in lemon/vinegar + salt + pepper + ginger + garlic, makes things easier....

Spinach - 5-6 mini bunches, washed, drained and chopped

Baby corn - sliced into thin discs.....as many

Chopped coriander

Garlic 8-10 cloves, finely chopped

Salt

Pepper

Chilly-Oregano powder

Any other herbs (fresh/fried) of choice

Chilli flakes

cheddar cheese - 1 cup.

Any other veggies or ingredients like capsicum, spring onions, carrots, beans, Mushrooms, cauliflower, broccoli etc etc can be used after sauteing / blanching in salt water

Procedure:

1.Heat some oil in a wok/kadai and throw in a tej pata, followed by crushed pepper corns and chopped/sliced garlic. Add the marinated chicken pieces. When the chicken is almost done, add the sliced babycorn and fry them along with the chicken. Fry on medium to high heat till browned and crispy. 

2.Simulaneously, in another wok/vessel, with/without oil, throw in the chopped spinach along with a pinch of salt and sugar and turn on the heat to high/medium and cook without any cover. Let the spinach give out the water and continue till the water dries up but the spinach is still moist.

3. Beat 3-4 eggs till fluffy. Add some fresh cream of milk or milk. (optional) Add salt & pepper and herbs of choice. I added chili - oregano mix. Mixed well

4. In a microwaveable flat bottomed container, make a bed of spinanch, top it up with fried chicken-babycorn. Pour the beaten egg on it.

5.Put it in microwave (HIGH) mode for 10-15 minutes (depending on the microwave). The bottom should have set and the top should still be slightly runny. 

6. Sprinkle the grated cheese. And put it in Micro+Grill mode for around 10 minutes or till the cheese melts and browning starts. In microwave, though, the browning is quite minimal despite cooking on grill mode.

7. Take it out, garnish with chopped coriander. 

I served it hot with potato wedges, sliced tomatoes.

But basically can be served with anything...bread, mashed potatoes, grilled veggies, salads or just as it is....

Mushroom & (Pan) Roasted Broccoli Soup

Realised (seeing the date of my last post) that I'm posting after a year! Most of the times, the urge of posting has been pushed to the backburner, was due to lack of photographs! Several posts are gathering dust in the drafts for want of pictures ...

Managed to click a few quick pics and hence this post happened....and hopefully a few more will follow too!

Ingredients (yielded 4 soup bowls of soup)

Broccoli - 1 small - cut into small florets

White button mushrooms - 250 gms

Milk - 750 ml - boiled and lukewarm

Onion - 1/2 , finely chopped 

garlic cloves - 2-3, chopped.

Bay leaaf - 1 (optional)

Butter / Oil

grated processed cheddar for garnishing

Salt  & Pepper

Chili flakes - optional

crushed dried oregano leaves - optional

salt - I used rock/black salt (beet noon/kaala namak)

Procedure :

1. In a thick bottomed wok/kadai, pan roast (I used butter) the broccoli florets alternating between medium-to-high heat. Season with rock salt and freshly crushed pepper. Roast till the brocolli has a nice brownish speckles all over. Keep aside and let it cool.

2. Again in the wok,  heat butter / oil, and add the cleaned and halved mushroom and cook till water starts oozing out. sprinkle (black)salt and pepper while cooking. Take it off the gas before the water dries off.

3. Blend the roasted broccoli & fried mushrooms.

4. Again in the wok, add a tbsp of butter, add the bay leaf, some chopped onion and garlic and crushed pepper and a pinch of sugar for caramelisation (that's the bong in me!!) fry till the onions are golden brown. 

5. Add the blended broc-mush paste. Stir well. Check for salt and add if needed. 

6. Now to liquefy, on low heat, add the milk while stirring continuously till you get the desired thickness of your soup. Cover and bring to a boil.

7. Sprinkle chili flakes and crushed dried oregano leaves .

8. Serve after garnishing with grated cheese.

Yummy on a damp rainy evening!!

This is linked to Let’s Cook #18 ~ Starters / Appetizers

Mixed Halwa

with Ata (Wheat Flour), Roasted Almond powder & Roasted Lotus Seed powder

Catering to the taste and health needs of a five and half year old and a one year old with a common dish is not only tough but quite an uphill task. But makes life a trifle easier for me! ;)

On the few occasions I do manage and satisfy both the elder's tastebuds and the younger's nutrition needs, I cant help but pat myself on the back.

This halwa is one such a dish.

Setting out to make suji halwa, realised that the dampness due to incessant rains had gotten the better of me, and the suji looked far from edible.

I had just 15 minutes to leave for office before which I had to make the-after-school-evening-tiffin for AD (my elder daughter).

So this was the substitute....

Ingredients :

Wheat flour (Ata) - 1/2 cup
Roasted and powdered Almond - 1/2 cup
Roasted and powdered puffed Lotus Seeds (Phool Makhana)  - 1/2 cup
Ghee - 3-4 tbsp
Milk - 1/2 litre
Green Cardamon - 3-4
Sugar - 1/2 cup or to taste

Procedure :
1. Heat ghee in a kadai and throw in the green cardamoms
2. Add the Ata and roast on medium heat vigorously. Take care that the ata does not burn
3. After the raw smell of Ata is eliminated, add the roasted-powdered almond & lotus seeds. Keep on stirring  on medium to high heat.
4. Add sugar and continue stirring till nicely browned but NOT burnt
5. Add the milk slowly and keep stirring to ensure lumps are not formed.
6. Cook till the consistency is semi solid & gooey i.e upma/halwa like!!

serve warm...

Note : I have also made this by substituting the Ata with Ragi flour & suji.

This recipe is being sent to 'Fast & Quick Healthy Dishes - Guest hosted by Kalpana Sareesh of Life with Spices, on behalf of Priya of Priya's Versatile Recipes

Pan(fried) Pseudo Pizza!!

It looks like a small sized pan pizza. Tastes quite like one....well, almost! But the difference doesnt make it any less tasty! Inspired by Indira Mukherjee, I have adapted to make it simpler and faster. This recipe suits me fine on the "Onno kichhu khaabo" (Something different from regular stuff!!) days.

Here goes the recipe :


Ingredients : yielded 4 nos. 1/2" thick 6" dia pseudo pizzas
All purpose Flour (Maida) & Milk in 1:1 ratio
Egg - 1 for 1 cup Maida:1cup milk (200ml cup)
Any Grated / finely chopped vegetables like carrot, bean, cabbage, capsicum, cauliflower/broccoli florets, babycorn etc
Garlic - 3-4 cloves - chopped
Salt
pepper
Chili flakes
Oregano & dried herbs-I used FabIndia's Chili-Oregano & Italian seasoning
Grated Mozzarella cheese - 1 bowl (200ml)
For topping -Boiled corn kernel /Chicken sausages/nuggets/mushroom/paneer cubes/soya chunks etc etc
Diced Onions - 1 medium

Procedure :

1. Mix Milk and Maida and add the egg, Salt & pepper Mix well with a hand blender. The batter is thick but of pouring consistency.

2. Add the chopped garlic and all the grated/chopped vegetables.

3. Keep the topping ready (the choice is yours...I used paneer cubes+diced onions on one occasion and chicken sausages+corn kernels+diced onions on another) stir fried or sauted.

4. A small pancake frying pan makes the base preparation a cake walk. Pour a ladle full of veggie mixed batter and spread it to cover the whole pan. Pour some more to increase the thickness of the base. Cook on minimum heat. While frying the base on gas stove top, keep the oven ready for next step by preheating oven (I used my OTG) at around 225-250 deg C.

5. Flip the pancake pizza or pseudo pizza base and let the other side cook.

6. Now on a flat ovenproof plate, place the (Pseudo) pizza base, arrange the toppings and sprinkle desired quantity of grated mozzarella. Sprinkle the italian seasoning and dried oregano and other herbs of choice.

 7.Place it in the preheated oven on Grill mode at 225-250 deg C for around 5-7 minutes or till the cheese melts and gets a golden colour!

Ready to serve!!

Soupy affair 2 - Spinach-Almond Soup

Though it's an ideal winter evening pre-dinner appetizer, if fresh spinach is available, a wet monsoon evening is also 'just right' for this soup. That is exactly what happened. Picked up bunches of fresh spinach. Spinach as it is, is not exactly my elder one's (AD) favourite....hence have to resort to 'soupy' tricks !!
So here goes the recipe....

Ingredients :

Spinach - 6-7 bunches washed and roughly chopped
Almonds - 10-12 - blanched to remove the skin
Onion - 1 small, chopped
Garlic - 2-3 cloves - chopped (Optional)
Pepper corns - freshly ground - to taste
Milk - 600  ml
Cream - optional - 1 tbsp
Grated cheese - depends....cheese always tastes great
salt - to taste & sugar - a pinch
red chili flakes - 1 tsp - optional
Ghee/Butter/Olive Oil - 2 tsp

Procedure :

1. In a wok, heat butter/ghee/oil and add the chopped onions, garlic, almond and a pinch of sugar. And fry till the almonds & onions are golden brown.
2. Add the washed & chopped spinach. Stir it around a bit and continue cooking till the water evaporates.
3. After cooling, grind the fried/sauted almond-onion-garlic-spinach into a smooth paste
4. Transfer back to the wok and slowly add warm milk and keep stirring to ensure no lump forms. Bring it to a boil and simmer for 3-5 minutes. Now add the salt. Let it simmer for a minute more
5. Take it off the flame and serve after garnishing with freshly ground pepper & grated cheese.

This post is off to Weekend Herb Blogging #291 started by HAALO and  hosted for the week by PAULCHEN'S FOODBLOG

Penne Pasta with Roasted tomato sauce and vegetables, chicken nuggets

As the kids grow up , fussiness and tantrums are often on the rise. Variety is not an option anymore but a compulsion. Same similar food on consecutive days is a big no no...the whine is almost instantaneous. Family meals , especially dinners are often dictated by their likes and dislikes, at least to ensure the given meal is finished without much ado. I am sure most Moms would agree.  

In my home, the current rage being pasta, I take the opportunity to pack in as much of veggies  into a bowl full of pasta as I can.....

 

Ingredients :

1.Penne Pasta cooked 'al dente' as per pkt instructions - 250 gm
2.Blanched vegetables for stir fry - carrot, beans, baby corn, brocolli etc

3.Tomatoes cut into quarters - 8-10 medium sized

4.Chicken breast cut into bite sized pieces - 250 gm, marinated in ginger-garlic paste-lemon juice-White 5.Sesame seeds-3 tbsp

6.Pepper corns - crushed

7.fennel seed paste

8.Rock Salt

9. Pepper

10.Chilli flakes 

11.Basil - a handful

12.Garlic - finely chopped - 8-10 cloves

13. Dried Oregano

14. Italian seasoning

15. Grated cheddar cheese - 1 cup

16.Salt to taste

17. Butter/Olive Oil

Procedure :

Roast Tomato Sauce (inspired by Kalyn's recipe of slow roast tomato)
 
1. In a mortar pestle roughly grind 2 tbsp of fennel seeds with a few drops of water
2. Brush the baking tray with oil and preheat the oven (OTG) to 250 deg C
3. Smear the quartered tomatoes with the fennel paste, pepper powder, rock salt, dried oregano and drizzle EVOO.
4.Place on the baking tray cut side down.
5.Set the OTG in grill mode for about 25 minutes at 250 deg C. Keep and eye to ensure the tomatoes dont get charred.Continue till the skin of the tomatoes are wrinkled.
While the tomatoes were being grilled, I continued with the stir fried vegetables & chicken
6.In a pan/wok, take a tsp of EVOO. Add chopped garlic and basil leaves. lightly fry.
7. Add the roasted tomatoes and mash them.
8. Add water drained after boiling pasta mixed with a spoon of cornflour. Add 1/2 cup of grated cheese. Mix well

Stir fried Vegetables : 
1. Blanch the vegetables after cutting them into small equal sized pieces.
2. Dry roast white sesame seeds in the wok. Remove
3. Heat EVOO/Butter. Add crushed pepper corns, a dash of sugar.
4. Add the blanched vegetables and toss them around in high heat.
5. Add required salt, dried oregano and chili flakes
6. Sprinkle the toasted sesame seeds



Chicken nuggets

1. I used some previously marinated (ginger-garlic paste, salt, pepper, lemon juice) chicken breasts, cut into bite sized pieces.
2. Heat oil in a wok. And throw a bay leaf or two.
3. Pour the chicken pieces. Brown them on medium-high heat.

In a large bowl assemble the cooked (al-dente) penne pasta, stir fried-white sesame garnished vegetables and chicken nuggets along with the roast tomato sauce. Toss them around to mix well. Garnish with grated cheese.

Soupy Affair - Mixed Veg Soup

A bowl full of bright red on a dull grey rainy evening....Tomato-Beet-Carrot Soup

A depressingly wet grey weekday evening. When the whole week stretches and weekend is still a distant dream.....well to brighten up such an evening, go for this steaming bowl of bright red soup! And the best part is....kids love it!! 

Ingredients :

1. 4-5 big juicy ripe tomatoes
2. 1 beet root
3. 3-4 carrots
4. Butter - 1 tsp
5. Onions - finely chopped - 1 medium
6. Freshly ground black pepper
7. Bay leaf - 1
8. Salt & sugar
9. Grated cheese
10. Dalia - 1 cup (optional)

Procedure :

1. Pressure cook all the vegetables together.
2. With a hand blender puree the tomato, beetroot and carrots and strain them through a metal sieve to filter only the tomato seeds and the larger fragments of tomato skin. I like more fibre in my soup.
3. In a wok, heat the butter. Add a bay leaf and a pinch of sugar and chopped onions
4. Add the pureed vegetables and salt - sugar to taste**
5. Let it come to a boil. Check to adjust the salt & sugar.
6. Garnish with crushed peppercorns and grated cheese.

**To make it a complete meal (especially for kids), add a cup of pressure cooked and pureed dalia (broken wheat) after step 4. Switch off the gas, partly cover the wok with a lid and blend with a had blender. Continue with step 5 & 6.

Mango Kulfi

Summer ….the season of Mangoes, vacations, sorbets, ice-creams, kulfis and more….

This summer has been a summer of Mango kulfis for us ….making kulfis almost every 3 days and relishing this awesome summer treat almost daily.

The recipe is a slight modification of Tarla Dalal’s mango kulfi recipe found here

Ingredients : yields 11-12 medium sized kulfis

Full Cream  Milk – ½ litre (the full cream part is optional)

Condensed milk  – ¾ cup of a 180ml cup (I used sweetened condensed milk)

Milk powder – ¾ cup of a 180 ml cup

Sugar (may be skipped if condensed milk is sweetened OR the mango is v.sweet) – 2 tbsp

Mango pulp of 3 -4 medium sized mangoes.

6 aluminium moulds

Procedure:

1.    Mix together the milk, condensed milk and milk powder  and bring to a boil and simmer for 5-7 minutes

2.    Cool down the mixture completely. I put it in the refrigerator to fasten the cooling process

3.     In the meantime, keep the mango pulp of 3-4 mangoes ready

4.     After the milk mix cools, add the pulp and give the mango-milk mix with a hand whipper.

5.     Pour into moulds and freeze.

     Take them out of the mould, or as Tarla Dalal says "demould" them.

6.   

          Serve, relish and attain mango nirvana!! ;))

This post is off to SERVE IT CHILLED
and also to 'SIMPLE AND IN SEASON'