MANGO ICECREAM

Mango Icecream

Ingredients

1 1/2 cup alphonso mangoes purée 

1/2 cup sugar

1/2 cup condensed milk

4 cups milk

1/4 teaspoon cardamom powder

1/4 teaspoon mango Essenes 

Recipe

In a pan boil milk and condensed milk for 10-15minutes (till it reduce half)

Add sugar (adjust sugar as per your taste)

Boil it for another 5minutes, add cardamom and Mango Essenes.

Let it cool down.

Now add mango purée and mix properly.

Pour the mixture into molds and freeze it for overnight.

For serving, If you want you can garnish it with nuts, cherry or as per your choice 

COCONUT BURFI

Coconut Burfi 

Ingredients: 

400 gm Sweetened Condensed Milk (1 tin Milkmaid)

300 gm desiccated Coconut 

1/2 teaspoon cardamom powder

Chopped nuts& raisins 

1/4 cup Milk + 1pinch saffron 

Recipe

Pour condensed milk, coconut powder and saffron milk into a thick bottomed kadai and mix well.

Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan.

Once heated, cook on a slow fire till the mixture starts leaving the sides of the kadai (7 to 10 min). Remove from fire.

Add cardamom powder.

Spread out evenly onto a greased plate.

Add chopped nuts on the top

Cut into squares, when cool.

ROSE KULFI

Rose Kulfi

Ingredients

1 kg full fat milk

1 tin condensed milk

2 tbsp cornflour

1/2 cup cream

1/2 tsp Rose Essence

Rose syrup 

1 cup red rose patel (can use dry rose)

Chopped dry fruits

Kulfi moulds

Recipe

Dissolve cornflour in 1/2 cup milk.

Heat the remaining milk for 10-15 minutes in a heavy bottomed pan, add condensed milk, mix well and then add the cornflour paste, stirring regularly. The milk will thicken.

Add cream and rose essence mix well.

Let it cool down for some time 

Now add chopped nuts, Rose Patel and rose syrup

With the help of hand blender, blend everything so that you can get a smooth thick mixture.

Once the kulfi mixture has thickened fill it in clean kulfi moulds and put in the freezer overnight.

Enjoy...

MANGO SRIKHAND

Mango Srikhand 

Ingredients 

300gm hung curd (curd after removing water by hanging it overnight in muslin cloth)

1 cup mango pulp

1 cup grinded/ powder suger

1/2 teaspoon cardamom powder

1/4 teaspoon saffron dipped in milk 

3 tablespoon Chopped mix nut  

Some extra chopped nuts for decoration 

Recipe

Put hung curd in the big bowl.

Now add mango pulp and use hand whisk to combine everything together it will

 take 2-3 minutes

 Make sure all the knots are properly dissolved.

 Do not add any water/milk.

 Now add  powdered suger, cardamom & saffron into the bowl.

 You can increase or decrease the quantity of suger as per sweetness of mango and your choice.

Once throughly mixed, now pour the contents in another container with cover. 

Put the container in the refrigerator for 5-6 hrs.

For serving take small bowl or ice-cream glass pour mango srikhand add chopped nuts, tooty fruity or you can add few drops of mango purée...decorate as per your choice 

Best served chilled

VEGETABLE UTTPAM

Vegetable Uttpam

Ingredients for batter

Raw rice - 2 cups

Urid Dal - 3/4 cup

Fenugreek seeds - 1/4 tsp

Salt for taste

Ingredients for Uttapam

1 chopped Onion

1 chopped Tomato 

1/2 chopped Capsicum 

1 teaspoon chopped Ginger 

1 tablespoon chopped Coriander Leaves

2 chopped Green Chilly 

1/2 teaspoon Chilly powder 

1/2 teaspoon garam masala

Recipe

Step no 1

Soak the rice for 5 hours and urid dal and fenugreek for about 1 1/2 hours.

Grind the soaked urid dal in a mixer grinder until it is smooth. Pour the batter into a large vessel. Then grind the rice, make sure it is slightly coarse. Pour the ground rice batter into the same vessel.

Add required amount of salt and mix both rice and urid dal batter together, and allow the batter for overnight fermentation.

Step no 2 

Take required amount of the fermented batter and add all chopped vegetables into the batter leaving little for sprinkling on top of the uttapam.

Add chilly powder, garam masala to the batter and mix well.

On a non stick flat pan, pour the batter and spread it into a thick circle.

 Pour little oil in the sides, sprinkle the remaining vegetable  mix on the uttapam and cook in medium flame.

Once one side of the uttapam in cooked, flip it to the other side and cook for 1 min.

Serve Hot with Chutney/Sambar.

FRUIT CUSTARD

Fruit  Custard 

Serves : 6-7

Ingredients 

750 ml Milk

4 tablespoon Vanilla custard powder

1 cup sugar

1/2 teaspoon Cardamom powder 

Mixed fruits(apple, mango, cherry, banana, pineapple,grapes)

Some chopped nuts & tooty fruity

Strawberry jelly

Recipe 

Set jelly as per packet instruction.

Boil 700ml of milk and add sugar to it.

Take 1/3 cup of milk and mix custard powder without lumps.

Add this custard mixture to the boiled milk.

Mix well in medium flame for few minutes till it thickens.

Keep stirring else u will get a burnt layer at the bottom.

Switch off the flame and add cardamom powder .

Refrigerate it for 3-4 hours.

Chop all the fruits into small pieces.

Mix all fruits in custard refrigerate it for 10-15 minutes.

Now take tall glass add one layer of jelly in the bottom of glass then add custard followed by jelly chopped nuts & tooty fruity.

Enjoy....