Friday, July 19, 2019

Mango Kulfi with Mango Pulp | Kulfi Recipe

Mango Kulfi, a rich and creamy frozen summer delight made from the mango and thickened milk. Kulfi is a frozen milk dessert from India, now a days it comes with various flavor and this mango kulfi is one of the famous flavor across India. I had tasted kulfi(store bought) a few times in the past and really loved the creaminess and flavor. It's such a easy & creamy frozen dessert to make without any ice cream machine. Here in today's recipe, i have used kesar mango pulp available in the can, but you can use the fresh mangoes too, but may sure that they are sweet and has less fiber variety. Depends on the sweetness of the mango, you can add more or less of sugar as per your preference.
Though i make popsicle often in summer, i'm not a big fan of any frozen dessert or never once crave for them. Yep that's true, now i can imagine your facial expression while reading this line, it's hard to say it in the public, every time when i say "i don't like ice cream/popsicle", people has that confused look on their face, i can totally understand because i myself never seen any person who don't like ice cream/popsicle outside of my family. As a kid, me and my brother were very prone to colds and got sick often, just like any doctors, our doctor also suggested to avoid frozen dessert and our parents took it very religiously and keep us out of frozen dessert completely. After grew up, i found it too cold for my throat and it hurt, so i stopped having ice creams altogether . That's my story and ice creams!! Now a days I make all these frozen treats for ST only, he is a big frozen dessert lover, like all kind of ice creams and popsicles. I post here only after he approves and gives a big thumbs up !! and for this kulfi he did. Once it's melted, i too had few spoons, it's indeed delicious!!! So, now let's check out the recipe.

Mango Kulfi with Mango Pulp | Kulfi Recipe

Preparation Time : 6 hr | Cooking Time : 15 minsServes :
Recipe Category: Desserts | Recipe Cuisine: Indian
Milk - 1 cup
Mango Pulp - 1/2 cup
Sugar - 2 tbsp
Cardamom -1 
Pistachios - few (for garnishing)

Heat the milk in a sauce pan, let it comes to boil.Add sugar and keep the flame in low and let it simmer for 5 - 7 mins. By that time, the milk should be reduced to about the half.Switch off the flame.Let it cool completely, then crush the cardamom seed and add into it. Next add the mango pulp into it and mix it well.Pour the milk-mango mixture into the kulfi mold/any glass and cover it with foil paper.Keep it in the freezer for 4-6 hrs/overnight. Next day, remove it from the freezer and peel the foil paper.Keep it under running water for few secs and flip it on the any serving plate/bowl.Yummy Mango Kulfi is ready.

  • Adjust the sugar depends on the sweetness of the mango pulp.
  • Kulfi tends to melt very easily, so serve it immediately.
  • Cardamom here is optional, but i highly recommend.
  • Use full fat milk for richness and creaminess.
  • If you have popsicle stick, you can use them too,it will be more easy to unmold them.

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Wednesday, July 17, 2019

Thengai Pottukadalai Thogayal | Thengai Thuvaiyal | Thogayal Recipe

Thengai Pottukadalai Thuvaiyal, a delicious and quick to make thuvaiyal/thogayal from coconut and roasted chana dal. Next to coriander thogayal, this is my another favorite thuvaiyal, i love to have them with simple rice and rasam or you can have this as side dish for kootan soru( famous combination from our native.) or any variety like puliyodharai/lemon rice. Making thogayal using mixie/blender is a bit tricky, even a slight increase of water makes it as chutney instead of thogayal. After few initial trials, now i can make thick thogayal using mixie, the key is to add a tsp of water at a time to get the exact texture as using "Ammi"( a indian hand mortar & pestle ).Now let's checkout the recipe.

Thengai Pottukadalai Thuvaiyal

Preparation Time : 5 mins | Cooking Time : 0 minsServes :
Recipe Category: Thuvaiyal | Recipe Cuisine: Indian
Coconut - 1/4 cup
Pottukadalai/Split roast gram dal - 1/4 cup
Green Chili -1
Garlic - 1 pod
Tamarind - a pinch
Salt - to taste

Take the coconut in the mixie/blender jar, add green chili, garlic and tamarind into the jar and run the mixie till it becomes coarse.Now add the pottukadalai & salt in to jar and   run the mixie till it all mix together.Scrape the sides of the jar, add little water and run mixie till it comes together as thuvaiyal consistency.Now Thuvaiyal/Thogayal is ready to serve.
  • Adjust the green chili as per your taste.
  • Add little by little water to get perfect consistency.Else it became like chutney.

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Tuesday, July 16, 2019

South Indian Lunch Ideas | Lunch Menu Series (1-5)

Lunch Menu Series
Today, i have started this lunch menu series. In this series, i'm gonna share all types of lunch platter  ideas and the combination that works together well. In each post, i'm planning to share 5 lunch menu ideas, so without much stories, let's jump to the series.
Lunch Menu -1 
My favorite combo, often make them once in a week. Kootu Choru is such a healthy rice dish from Tiruneveli, with simple pachadi and/or vathal/appalam/Vadagam, it tastes absolutely delicious.
 Lunch Menu - 2
Typical menu in our house, rice with sambar & any two side dishes and  sweet. 
Lunch Menu -3 
Another typical menu in our home, for puli kizhambu, we prefer either paruppu or kootu as one of the side dish with another simple poriyal. And also i love to make masala vadai for puli kuzhambu sapadu, the combination taste so good. Since i have taken this pic on summer, mango was included.
Lunch Menu - 4 
Again this is another favorite menu in our house, we love these combination. 

Lunch Menu - 5
Rice with Rasam & Paruppu is the most comfort food and my favorite too. Guess i have picked all my favorite combo for the start of this series.
  • Rice with rasam
  • Paruppu(Cooked toor dal with basic tempering)
  • Aviyal

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Monday, July 15, 2019

Chickpeas Naan Wrap | Veg Naan Wrap | Naan Wrap with Chana masala

Chickpeas Naan Wrap, a delicious wrap made from Naan bread and chickpeas masala. This was one of the recent experiment in my kitchen and it turned out way more delicious than i had expected, since  then it was included in our regular dinner menu. Guess it was one day in last month, i soaked more than usual chickpeas for our evening sundal, with the leftover cooked chana, i made this wrap with store brought naan for quick dinner that night, that's how i have been started making this wrap.  With cooked chickpeas and naan/any indian flat bread in hands, then you can make this in no time.
Here in today's recipe, i have used simple yogurt/curd sauce for the wraps, but mint or coriander chutney can also be used, those combination too tastes equally good. In addition to the chickpeas masala, i have added some raw onion,tomato and cucumber in the wrap for extra freshness, but that are all totally optional, so you can skip that and make it as simple chickpeas wrap.Now let's check out the recipe.

Chickpeas Naan Wrap | Veg Naan Wrap

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Wrap | Recipe Cuisine: Indian
Cooked Chickpeas - 1/2 cup
Onion - 1
Tomato - 1 
Ginger garlic paste - 1/2 tsp
Cumin - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam Masala - 1 tsp
Salt - to taste
Coriander leaves - few
Naan - 2 
For sauce
Curd/Yogurt plain - 1/4 tsp
Salt - a pinch
Sugar -1/2 tsp

Chop the onion, tomato into small pieces. Heat the pan with cumin seed, let it splutter, then add the onions with pinch of salt.Cook till the onions became translucent.Then add the ginger garlic paste and saute till it's aromatic, next add the tomatoes and spices(turmeric, red chili, coriander & garam masala powder) & salt.Cook till the tomatoes became mushy and the raw smell of spices goes off. Add the cooked chana/chickpeas, mix it all together and let it be in the flame for 5 mins.Finally add the coriander leaves and switch off the flame. For the sauce mix all the ingredients listed under "For sauce " and keep it ready. Take a naan & place it on the working surface.Place the chickpeas masala in the center, then add onions and tomatoes as you like.Next add few pieces of cucumber(optional) and coriander leaves, finally pour the curd mixture as need on the top and roll the naan.Delicious Naan Wrap with chickpeas masala is ready.
  • In the curd sauce, you can add pinch of chaat masala for more flavor.
  • Instead of curd sauce, you can use the coriander chutney too or without any sauce/chutney also,it tastes good.
  • Instead of chickpeas, you can use paneer or/and mix veggie in the same way.
  • You can make this wrap with roti/ chapathi too.  
  • Canned chickpeas / white chickpeas can also be used.
  • I have added salt while cooking chickpeas.
  • Adjust the spices as per your taste.
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Friday, July 12, 2019

Home made Bread Crumbs | Bread Crumbs from Baguette

Bread crumbs, are fine pieces of dried bread used mainly for coating the food items before frying/baking, it gives nice crispness and color to the food. Now it's easily available in all grocery stores, then why the need of making them at home ?? that's the question pops in your head right? Because it is the best way of using the stale bread without wasting them. I have been making this for long time with different types of bread.In today's recipe,i'm using the baguette, it's hardly take mins to make them. 
So next time when you have stale bread stand sitting idle in your kitchen counter, without a second thought, make this bread crumbs, it stores well for days in room temperature and also it's as good as store brought ones.See how flowing these bread crumbs are !!! Ok, now let's checkout the recipe.

Home made Bread Crumbs | Bread Crumbs from Baguette

Preparation Time : 5 mins | Cooking Time : 10 minsServes : 2 cups 
Recipe Category: Curry | Recipe Cuisine: General
Baguette bread - 1 loaf

Preheat the oven at 350F. Take the baguette loaf and cut them into small pieces.Put them into mixie/blender jar and grind them into coarse powder. Transfer them into baking sheet and spread them evenly and bake it for 7 to 10 mins, in between take it out once and give a good mix and place it in the oven again.Homemade Bread Crumbs are ready.
  • Depends on the moisture content in the bread, the baking time varies. Keep an eye on while baking and when it slightly changes its color, remove from the oven.
  • Don't keep them in the baking tray after baking, transfer into another bowl to avoid further browning.
  • If you wish, you can season them with the herbs you like.
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Wednesday, July 10, 2019

Potato Corn Sandwich | Corn Sandwich | Sandwich Recipe

Potato Corn Sandwich, a perfect sandwich to make for breakfast, it's so easy to make and taste absolutely delicious. Do you hate the fact that the stuffing from the sandwich falling apart when you have it and at the same time you want some crunchy/chewy in the sandwich ?? Then this combination of potato & corn in the sandwich is what you're looking for. Mashed potato gives nice binding between two bread slices and also holding the corn well without falling apart. Even since i have started making this, it's became our favorite without any doubt.
Here in this recipe, i have used indian masala to spice up my stuffing, but you can make the same with whatever spice/herbs you like.If you're looking for other corn/potato sandwich recipe, here they are 
Spinach and Corn Sandwich
Cheesy Corn Sandwich
Potato Sandwich
Now let's check out how to make this yummy sandwich.

Potato Corn Sandwich | Corn Sandwich | Sandwich Recipe

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Sandwich | Recipe Cuisine: Indian
Bread Slices - 8
Corn kernels - 1/2 cup
Potato - 2 
Onion - 1/2 
Tomato - 1/2
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Garam masala - 1 /2 tsp
Coriander leaves - few
Lemon juice - 1/2 tsp
Oil - 1 tsp
Salt  - to taste
Butter for toasting

First slice the onion and tomatoes into small pieces. Cook the potatoes in a pressure cooker and mash them well with a fork.In a pan, heat the oil, add the onions and saute till it became translucent, then add the ginger garlic paste and saute for a min.Next add the corn kernels and tomatoes, mix it well and let it cover cook till the tomatoes are soft. Add the mashed potatoes and the spices(turmeric,chili & garam masala powder) & salt. Mix it all well together and cook till the raw smell of the spices goes off.Finally add the coriander leaves and squeeze the lemon juice. Mix it together. That's it, the stuffing is ready.Take a bread, apply the corn masala on the bread evenly and then close with another bread. Toast it on the tava or place it on the buttered grill and cook till both sides are crispy.Tasty Potato Corn Sandwich is ready.Serve it with your favorite drink/juice. We had it with Strawberry lemonade.

  • Serve immediately for crispy outer crust.
  • Adjust the seasoning as per your liking.
  • You can use the same stuffing for chapathi roll too.

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