Mango Ice Cream

 Mango Ice Cream

Ingredients

Milk – 1 cup

Cream – 1 cup

Mango pulp – 1 cup

Sugar – ¾ cup

Lime juice – 2 tbsp

Vanilla custard – 2 tbsp

Procedure

1. Mix all the ingredients and blend really well in a blender to form a smooth milkshake like mixture.
2. Transfer this in a deep bowl and freeze covered for at least 10 hours.
3. Once frozen, empty the mixture in a blender and blend once more to a nice and smooth milkshake like consistency. (This will get rid of all the ice crystals.)
4. Pour this in a storage box and allow it to set for at least 4 hours.

Few More Dishes :-

1) Strawberry Mousse

Strawberry Mousse

 Strawberry Mousse

Ingredients

Sliced strawberries, frozen – 1 pkt

Unflavored gelatin – 1 envelope

Heavy cream – 1 cup

Sugar – ½ cup

Vanilla extract – 1 tsp

Procedure

1. Defrost and drain the strawberries.
2. Put the juice in a measuring cup and add enough cold water to make 1 cup of liquid.
3. Soften the gelatin in this liquid for 5 mins.
4. Add 1 cup of boiling water and stir until the gelatin is dissolved.
5. Add the strawberries.
6. Cool the mixture for 30 minutes or until it is slightly thickened.
7. Meanwhile, whip the cream until slightly thickened.
8. Add the sugar gradually, beating constantly, until the cream is thick.
9. Add the vanilla.
10. Fold the whipped cream into the strawberry and gelatin mixture.
11. Pour into a fancy mould.
12. Chill in the refrigerator for 2 hours or until firm.

Semolina Appam

 Semolina Appam

Ingredient

For dough :-

All purpose flour (Maida) – 1 cup

Ghee – 1 tsp

For filling :-

Semolina – 1 cup

Sugar – 1 cup

Ghee – 1 ½ tsp

Cardamom – 6

Cashewnuts – 2 tsp (broken)

Water or Milk – 2 cups

Procedure

1. Heat ghee and fry the cashews in it.
2. Grind them into a coarse form.
3. In the same ghee, fry the semolina well.
4. Add all the ingredients for filling.
5. Mix well and cook to halva consistency. Keep it aside.
6. Rub ghee into the flour.
7. Add 2 ½ - 3 tsp of water to knead into a stiff dough.
8. Divide both the dough and filling into equal number of portions.
9. Flatten the dough and keep a portion of halva in it.
10. Gather up the edges pressing down firmly.
11. Flatten out again like a thick biscuit.
12. Deep fry in hot oil till golden brown.

Few More Dishes

1)Sweet poori

2) Lemon Chutney

3) Green Chilly Coconut Chutney

Sweet Poori

Sweet Poori 

Ingredients

All purpose flour – 2 Cups

Jaggery (powdered) – 1 Cup

Water – 2 cup

Cardamom powder – 2 spoon

Milk – ½ cup

Grated coconut – ½ cup

Refined Oil for frying

Procedure 

1. Mix the maida with milk and make the dough. Keep it aside for an hour.
2. Melt the jaggery in water till it reaches the thick consistency and add some grated coconut with cardamom powder.
3. Heat the oil in a pan.
4. Make the dough to thin circles like puri.
5. Deep fry the circles in oil.
6. Dip them in thick consistency sugar syrup both the sides immediately after frying and take it out. Ready to serve.

Few more Dishes :-

1) Semolina Appam

2)Sweet Poori 

Milk Appam

Milk Appam 

Ingredients

Milk – 1 Ltr

Sugar – 4 tbsp or as required

Allpurpose flour (Maida) – 1 cup

Cardamom – 4

Oil for deep frying.

Procedure

1. Heat milk in heavy bottomed pan for 30-45 minutes on a low flame, until it reduced to 300 ml.
2. Let the milk cool for 10 minutes.
3. Add maida, sugar and powdered cardamom and make a batter with dropping consistency without lumps.  
4. Heat oil in a pan.
5. Take spoon full of batter and drop in hot oil.
6. Deep fry, till golden brown in color.

Few More Dishes : 

1. Green Gram Vada
2. Milk Appam
3. Bengal Gram And Coriander cutlets
4. Carrot Vada
5. Instant Dhokla
6. Bread Pakoda

Bengal Gram And Coriander Cutlets

Bengal Gram And Coriander Cutlets

Ingredients

Bengal Gram – 1 Cup (soaked)

Garlic – 4-5 pods

Cumin Powder – 1 tsp

Green chillies – 3

Salt – As required

Coriander leaves – ½ cup (chopped)

Vegetable oil – 1 cup

Procedure

1. For preparing Bengal gram and coriander cutlet, grind Bengal gram, garlic, cumin powder, green chillies and salt.
2. Mix it with the chopped coriander.
3. Make big cutlets out of the mixture.
4. Steam the cutlets over half an inch of boiling water for 10 min.
5. Let it cool and cut into ½ inch slices.
6. Shallow fry in oil until crisp.
7. Bengal gram and coriander cutlet served hot.

Few More Dishes : 

1. Green Gram Vada
2. Milk Appam
3. Bengal Gram And Coriander cutlets
4. Carrot Vada
5. Instant Dhokla
6. Bread Pakoda

Carrot vada

 Carrot vada 

Ingredients

Carrot – 4 (grated)

Roasted channa powder – 1 cup

Red chillies – 4 (chopped)

Coriander leaves (chopped) – 3 tbsp

Onion – 2 (Chopped thinly)

Ginger (grated) – ½ tsp

Salt – 1 tsp

Oil – ¼ ltr

Procedure

1. Mix together roasted channa powder, Grated carrot, Red chillies, Ginger, coriander leaves, onions and salt in a bowl with little water.
2. Make the mix into small balls, flatten it to form medium thick shapes and drop them in boiling oil.
3. Turn over both sides until they become golden brown color and crispy.
4. Serve immediately. 

Few More Dishes : 

1. Green Gram Vada
2. Milk Appam
3. Bengal Gram And Coriander cutlets
4. Carrot Vada
5. Instant Dhokla
6. Bread Pakoda

Instant Dhokla

Instant Dhokla

Ingredients

Semolina (Rava/Sooji) – 1 cup

Yoghurt/ Curd – ½ cup

Salt – 1 tsp

Soda-bi-carb – ½ tsp

Mustard seeds – ½ tsp

Curry leaves – A few

Oil – 1 tbsp

Black pepper powder -  ¼ tsp

Procedure 

1. Mix together semolina, yoghurt, soda and salt.
2. Grease plate and keep it in steamer.
3. When it becomes a little warm, pour half the batter in it. (see to it that it spreads properly.)
4. Sprinkle black pepper over the batter.
5. Steam it for 5-7 minutes.
6. You can check by inserting a toothpick. If it comes clean, then its ready to be removed.
7. Heat oil in a pan.
8. Splutter mustard seeds.
9. Add curry leaves and immediately pour it over the dhoklas.
10. Repeat the process for the remaining batter. (Serve hot.)

Few More Dishes : 

1. Green Gram Vada
2. Milk Appam
3. Bengal Gram And Coriander cutlets
4. Carrot Vada
5. Instant Dhokla
6. Bread Pakoda

Bread Pakoda

 Bread Pakoda 

Ingredients

Bread – 3 slices

Gram Flour – 1 cup

Chilli powder – 1 tsp

Salt – ½ tsp

Asafoetida – ¼ tsp

Oil for frying

Procedure

1. Mix together gram flour, salt, chilly powder and asafoetida with water to make a loose batter.
2. Cut the brown portions of the sides of the bread slices.
3. Cut each slice of bread into four pieces.
4. Dip each piece of bread into the batter and deep fry until it is fully cooked.

Few More Dishes : 

1. Green Gram Vada
2. Milk Appam
3. Bengal Gram And Coriander cutlets
4. Carrot Vada
5. Instant Dhokla
6. Bread Pakoda

Carrot vada

 Carrot vada 

Ingredients

Carrot – 4 (grated)

Roasted channa powder – 1 cup

Red chillies – 4 (chopped)

Coriander leaves (chopped) – 3 tbsp

Onion – 2 (Chopped thinly)

Ginger (grated) – ½ tsp

Salt – 1 tsp

Oil – ¼ ltr

Procedure

1. Mix together roasted channa powder, Grated carrot, Red chillies, Ginger, coriander leaves, onions and salt in a bowl with little water.
2. Make the mix into small balls, flatten it to form medium thick shapes and drop them in boiling oil.
3. Turn over both sides until they become golden brown color and crispy.
4. Serve immediately.  

Few More Dishes : 

1. Green Gram Vada
2. Milk Appam
3. Bengal Gram And Coriander cutlets
4. Carrot Vada
5. Instant Dhokla
6. Bread Pakoda

Biscuit Pakoras

 Biscuit Pakoras

Ingredients

Allpurpose flour – 1 cup

Rice flour – ½ cup

Cashews (chopped) – 2 tbsp

Green chillies (minced) – 2 tsp

Ginger (minced) – 2 tsp

Ghee – 2 tbsp

Cooking soda – 1/8 tsp salt

Asafoetida

Curry Leaves (chopped)

Oil to deep fry

Procedure

1. In a plate, rub together ghee, salt and soda using your palm till creamy.
2. Add minced green chillies, ginger, curry leaves & mix well.
3. Add flours and knead to a thick dough, if at all necessary, adding minimum water.
4. Heat oil in a pan.
5. “Pinch” small balls off the dough and deep fry till brown.
6. Drop pakoras and fry on low fire till bubbles subside completely.
7. Cool and store airtight.

Few More Dishes :

1. Biscuit Pakoras
2. Cabbage Curry
3. Capsicum Channa Curry
4. Carrots and Beans Curr

Chettinad Potato Chops

Chettinad Potato Chops

Chettinad Potato Chops is a South Indian Dish, easy to cook and taste really great. I hope you will like it.

Following is the ingredient and procedure to cook the dish. Prepare at your home and enjoy with family.

Ingredients

Baby potato – ¼ kg (unpeeled and cut into roundels)

Grated coconut – ½ cup

Fennel – 1 tsp

Garlic pods – 2-3

Red chillies – 4

Turmeric powder – ¼ tsp

Oil – 2 tbsp

Salt – As required

Procedure

1. Grind together coconut , fennel, red chillies, turmeric powder and garlic into a paste.
2. Heat oil in a non-stick pan or a kadai.
3. Add potatoes and salt.
4. Cook, till it is half done.
5. Add the ground masala and fry, till the raw smell goes.
6. Cook on a medium flame, till the oil starts to separate.

Few More Dishes :

1. Biscuit Pakoras
2. Cabbage Curry
3. Capsicum Channa Curry
4. Carrots and Beans Curry

Carrots and Beans Curry

 Carrots and Beans Curry

Carrots and Beans Curry dish is a main course dish and mostly used in Indian Thali  system. Carrots and Beans Curry which is good source of Vitamin A and protein, Carrot and Beans are the main ingredient of this dish. 

I hope you will like the delicious dish and you are excited to learn  how to cook this delicious dish. please visit the link for more information Carrots and Beans Curry.

Please let me know your view by comments and by following my blog. I will try to improve it.

Looking for more dishes : 

1. Cabbage Curry
2. Capsicum Channa Curry
3. Carrots and Beans Curry

Capsicum-Channa(Chickpea) Curry

 Capsicum-Channa(Chickpea) Curry

Capsicum channa curry dish is a main course dish and mostly used in Indian Thali  system. Channa( Chickpea) which is good source of Protein is the main ingredient of this dish. 

I hope you will like the delicious dish and you are excited to learn  how to cook this delicious dish. please visit the link for more information Capsicum Channa Curry.

Please let me know your view by comments and by following my blog. I will try to improve it.

Looking for more dishes : 

1. Cabbage Curry
2. Capsicum Channa Curry
3. Carrots and Beans Curry

Buttermilk Sambar

Buttermilk Sambar

Today's dish is buttermilk sambar, which is an Indian specially a south Indian Dish. it is really good for digestion and health. if properly cooked , it taste really great and helps in digestion.

To learn how to cook absolutely delicious recipe of Buttermilk Sambar ingredients and cooking method please visit the page ButterMilk Sambhar. 

Please let me by comments and subscribe the page.

Looking for more dishes : 

1. Cabbage Curry
2. Capsicum Channa Curry
3. Carrots and Beans Curry

Brinjal Curry For Biriyani

 Brinjal Curry  For Biriyani 

Today I am presenting Sauted  Brinjal Curry – perfect with biriyani. Is mostly cooked in India, South Asia, Punjab, Uttar Pradesh. It can be served with biriyani, chapathi, naan.

Please follow the link Brinjal Curry For Biriyani for more details

Few More Dishes 

1. Beetroot Gravy

2. Baby Corn Gravy

3. Brinjal Curry For Biriyani

Beetroot Gravy

Beetroot Gravy

Today I am presenting a different but tasty gravy suitable for rice and dosa and healthy too. Many of us don't like beetroot but I am sure u will like the dish.

Please follow the link Beetroot Gravy for more details.

Few more dishes 

1. Baby corn gravy

Baby Corn Gravy

Baby Corn Gravy

Today I am presenting delicious dish baby corn gravy. It is mostly cooked in various parts of South, Asia, like India, Pakistan, Singapore and it is mostly liked by Indians.

Please visit Baby Corn Gravy to read more about the dish.

Beetroot Squash

 Beetroot Squash

Today I am presenting Beetroot Squash, it’s a very healthy  and sweet drink.

Ingredients

Beetroot – 1 kg (peeled wash and cut into pieces)

Water for boiling beetroot – 2 cups

Sugar – 1 kg

Water – 8-10 cups

Fresh lime – 5

Citric acid – 1 ½  tsp (can be replaced with 3 lemons)

Grape or Strawberry essence – 1 tsp (optional)

Procedure

1. Pressure cook the beetroot pieces with 2 cups of water.
2. Grind this until you get a smooth pulp.
3. Strain it.
4. Add 1 more cup of water while straining.
5. Boil sugar in the remaining water.
6. When the sugar completely dissolves and starts sticking, add the pulp to the sugar syrup.
7. Add essence, citric acid and lime juice to it and stir well.
8. Pour the squash into a dry bottle when cool.
9. Refrigerate.  ( Please add water while making a drink. Add more sugar if needed.

Wheat Flour Ladoo (Aata Ladoo)

 Wheat flour ladoo

Today I am presenting North Indian Ladoo recipe, which tastes great and easy to make.

Ingredients

Ghee (Desi) – 250 gm

Wheat flour – 250 gm

Cashew nuts, Almonds(Badam) Raisins – 100 gm (finely chopped)

Sugar – 100 gm

Procedure

1. Heat the ghee in a pan.
2. Add flour and fry, until flour becomes brown.
3. Add sugar and dry fruits and cook for a minute.
4. Turn off the flame and keep aside for 5-10 minutes
5. Make small balls off the mixture and shape them into ladoos.