MANGO ICECREAM

Summer season and ice-cream go hand in hand.Children like all varieties of ice cream . Both my sons are extremely fond of chocolate flavour. I tried to give their tongue a twist by making mango ice-cream at home. Surprisingly both of them liked it. Here goes the recipe for all ice-cream lovers to beat the heat and enjoy the flavour of mango.

Ingredients-

Mango -1 .5cup (chopped)

Fresh cream- 1cup (U can also use canned cream )

Milk- 1.5cup

Milk powder-1.5cup

Sugar- 6 table spoon or to taste 

Method-

Blend together all the ingredients in a blender . Pour the mixture  into a container and refrigerate for two hours . Remove the half done ice cream from the refrigerator and blend it again.  By doing this we make the mixture free of  ice crystals get a smooth mixture. Put it back and let it set for 3-4 hours. After it is set, you can serve it as such or can garnish it with dry fruits of your choice. I have garnished it with kishmish (raisins). Enjoy !

LEMON RICE ( ODIA STYLE)

I bring this time a very simple rice item from my state ,Odisha .This is in variance with the "lemon rice" made in southern states of  India. You may try this recipe. Feel free to post comments and suggestions. Wish you happy cooking!! 

Ingredients-

Steamed white rice-  4 cups

Ghee- 4  tbspn

Lemon juice -  From 3 lemons 

Salt -To taste 

Asefotida- 1/2 tspn

Method-

Make steamed rice and keep aside. Add ghee to rice. In a bowl mix lemon juice , salt, asefotida. Add the lemon mixture to the rice. Mix well and serve it with Dalama .

ALU GOBHI CURRY (WITHOUT ONION AND GARLIC)

Hi friends,
 I am extremely sorry for a long absence, caused due to relocation. We shifted from Bangalore and recreating the 'home' in a "house" at Hyderabad kept the housewife in me awfully occupied. Hope you would understand. :)

My latest recipe is a cauliflower and aloo recipe without onion or garlic. This makes the item eminently suitable for days of "fasting" and "puja" .

Ingredients -
Cauliflower( gobhi)-2 cups
Aloo ( potato) -1 cup
Salt -To taste
Haldi ( turmeric ) powder -1/2 tspn
Oil-3 tbspoon


Grind the following items:
Tomatoes -2 large
Ginger -1 tb spoon ( crushed)
Green chillies -2 ( crushed )
Khuskhus ( poppy seeds)-2tbspoon


Method -
Clean the cauliflower  and cut the florets into medium size . Cut one large potato into medium sized pieces .
Heat oil in a pan, add the cauliflower florets and potato. Add salt to taste, haldi powder and sauté for a few minutes. Add half a cup of water and cover the lid. After five minutes add the ground masala (tomato, ginger etc) and mix with the vegetables properly. If required you may add a little water incase you like more gravy. Cover the lid and cook for five more  minutes or till the curry is done. Serve hot with paratha or puri. Enjoy!

PANEER SOYABEAN KURMA

Ingredients-
Soyabean granule -   1cup
Paneer -     100gms
Spring onion -1 bunch  (chopped)
Onion -1 big ( chopped)
Garlic paste -1 tspn
Green chilli -  2 nos
Tomato- 1 medium ( chopped)
Oil-1 tbspn
Salt- To taste
Garam masala -1tspn
Turmeric ( haldi) powder-1tspn

Method-
Boil the soyabean granules in hot water as per the instructions in the packet. Drain and keep aside.
Heat oil in a wok , add onion . Fry till done, add garlic paste , add green chillies .Saute till done. Add tomato and saute till done. Add soyabean granules , saute till it completely dries up. Add paneer and mix well with soyabean granules.Add salt , haldi powder , add the chopped spring onion , mix well .Cover the lid and let the curry simmer for 2-3 minutes or more, till done. Add garam masala and serve hot with roti.

SABUDANA KHICHIDI

Sabudana -1cup ( soak in 1 cup of water for 2hrs)
Whole cumin seeds (jeera)- 1 tspn
Peanuts-1tbspn
Ghee-1tbsn
Potato-1medium
Salt-To taste
Turmeric (haldi) powder-1/4tspn



Method-
Heat ghee in a wok, add jeera. Let it change colour ; add peanuts and potato , salt to taste and turmeric powder.Mix well. Cover it with a lid so that the potatoes are cooked well. Now drain the water from the sabudana and add it to the wok. Mix well and serve hot .You can use it as a snack or as breakfast. Enjoy!!

VEGETABLE HAKKA NOODLES

Ingredients-

1 packet of Hakka noodles ( Roughly 200gms)-
 Boil it  acoording to the instructions in the packet
Oil-  1tbspn
Vegetables of your choice -  1cup
( I have  taken capsicum, carrots and mushrooms )
Onion -1medium  (sliced)
Soya sauce -   1tbspn
Chilli sauce-  1tbspn
Vinegar -      1tbspn
Salt -        To taste
Garlic pods -   2   crushed
Pepper powder  -   To taste
Spring onions -     1/4cup for garnishing

Method-
Heat oil in a pan , add onion, crushed garlic and saute for a minute . Add the vegetables and saute for 2-3 minutes. In a bowl mix salt, soya sauce ,chilli sauce and vinegar with 1 tbspn of water and keep aside. In the meanwhile add the boiled noodles to the pan. Add  2 tbspn of the sauce just prepared and mix well with the vegetables and noodles. Now you can taste the noodles and add more sauce if required. Add pepper powder to taste and garnish it with spring onions. Serve hot.

MATAR MUSHROOM ALOO

Ingredients:

Mushroom-1cup
Peas-  1/2cup
Potato-  1medium
Onion-   1big (chopped)
Tomato puree-    1cup
Green chilli-   1(chopped)
Sambar powder-  1tbspn
Salt-              To taste
Turmeric( haldi) powder-  to taste
Garam Masala powder-     1tspn
Oil-       2tbspn

Method-
Heat oil in a pan; add chopped onion, sauté till done.  Add green chilly and the potatoes. Add salt to taste and haldi powder. Add 1/2cup of water and cover the lid .  After 5minutes ,check the potatoes; if they are done,  add mushroom and peas. Sauté for 2-3 minutes;  add tomato puree and add 1cup of water. Cover the lid till the vegetables are cooked properly. Add sambar powder and garam masala powder. Mix well .Serve hot with phulka or butter naan.