Mango Ice Cream Recipe

Mango ice cream
By Sandhya Khattri
Prep Time:8 Hours
Cook time:0 minutes
Serves: 4servings
Mango Ice cream is all time and all age group favorite recipe. When fresh mangoes are in season I prepared it twice or some time thrice week in summers. Easy to prepare recipe with only five ingredients. Ingredients required and detailed instructions for the recipe are as follows:

Ingredients
Mangoes-2
Milk-1/2 litre
Cream or malai-1/2 cup
Vanilla Flavored custard powder-2 tablespoon
Sugar 2 table spoon
Instructions: 

Take ½ cup of milk and dissolve custard powder in it.
Peel and chop mangoes, and then grind them to puree.
Boil milk on high flame, as it starts boiling, simmer the flame, stirring continuously boil it for 5-7 minutes, add sugar to it.
Add dissolved custard powder along with milk, stirring continuously boil till it thickens.
Add cream to it, mix well switch off the flame.

After 5 minutes, add mango puree to it, mix well. Let it cool , place ice cream mixture in an air tight container. Place it in freezer for 3-4 hours.
Remove the container from freezer, after a minute or 2, with the help of hand blender, blend the mixture thoroughly.
Place it in freezer again, do the blending process for minimum 3 times, this will help remove ice flakes from mango ice cream.

After last blending when ice cream is set, scoop it and serve.
Notes: I use a lock N lock container for setting ice cream, it is airtight and blending is easy in it. You don’t have to shift mixture again and again in blending jar.
You can serve it with the topping of rose syrup or chocolate sauce.

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Pudina Paratha

Pudina Paratha
By Sandhya Khattri
Prep Time:10 minutes
Cook time:10 minutes
Serves: 4servings
Pudina paratha or mint paratha is another healthy breakfast recipe. Easy to prepare recipe with fresh mint leaves. You can pack pudina parathas for tiffin too. Mint is said to have so many health benefits hence I try to include this in my day2day cooking in both forms : fresh as well as dry mint in deep fried aloo, raitas and in chutney too. You can also try my another recipe of fresh mint pudiney waley aloo. As far as this recipe is concerned ingredients required and detailed instructions for the recipe are as follows:
Ingredients
fresh mint leaves- ½ bunch
wheat flour-2 cups
pepper powder-1/2 teaspoon
chat masala-1/2 teaspoon
salt-to taste
water-for kneading the dough
oil-for shallow frying parathas

Instructions:

Wash mint leaves thoroughly, grind them coarsely without water.
In a bowl add wheat flour, crushed mint leaves, pepper powder , chat masala and salt, gradually adding water knead soft dough, leave it for 5 minutes.
Divide the dough in equal parts, make ball of each part.
Take one ball roll out slightly thick full sized chapati

With the help of your finger make a circle(hole) in chapati
Starts rolling the edges of circle outwards this will form a shape of pipe
From one part of pipe start rolling it again till pipe ends, this will form a roll(peda).
This way layers will form in paratha
Repeat the process with all the balls.

Now take one part of roll ( first one which you prepared) place it on a rolling board
Heat tawa on high flame
Roll out paratha with light hands so that after cooking layers should be easily visible.
Cook parathas on hot tawa, first on high flame as it turns pinkish adjust the flame to medium to low, apply oil on both sides and cook properly.
Repeat the same process with all the parathas.
Serve hot with curd or pickle of your choice.

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Bhatura

Bhatura
By Sandhya Khattri
April 17, 2013

Bhaturas are usually served with chole, this is a fried bread recipe, made with all purpose flour, semolina and curd. Ingredients required and detailed instructions for the recipe are as follows

Prep Time: 4 Hours
Cook time: 25 minutes
Serves: 4
Ingredients
Maida or refined flour : 250 gms
sooji or semolina: 1 tablespoon
curd -1/2 cup
eno fruit salt: 1/2 sachet or 1/4 teaspoon
salt to taste
oil - 1 teaspoon for rubbing
oil for frying bhatura
water as required for kneading the dough

Instructions
In a bowl add curd, maida , salt and sooji, sprinkle eno fruit salt over it evenly, mix well , gradually adding water knead a soft dough. apply one teaspoon of oil over it, cover it let it ferment for 3-4 hours. Knead the dough properly for one minute.
Heat sufficient oil in kadhai, take a ball of dough , on your rolling board apply oil, place dough ball in center, cover it with thin plastic sheet, with the help of rolling pin roll out bhatura as thin as you can.
Remove the plastic sheet, carefully take bhatura and fry it in hot oil, till pinkish in color from both sides.
Serve hot with punjabi chole.
Notes:
For instant bhatura's instead of using eno fruit salt you can knead the dough with liquid soda as availabe in market.
instead of semolina you can use 1to 2 slices of bread also.
While frying with the help of frying spoon pour some hot oil over bhatura for proper frying.

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METHI ( FENUGREEK) MATAR PULAO

Methi matar pulao is very simple and easy to follow rice recipe, goes well with dry or gravy dishes. I usually prepare this with Ras wale Gobhi Aloo.
Ingredients required for the recipe and the detailed instructions are as follows

Ingredients:
Basmati rice: 2 cups
Fenugreek (methi)leaves : 1 cup chopped
Green Peas: 1 cup
Cumin seeds: 1 tespoon
Whole garam masala: dalchini one stick, green cardamom-2, cloves-2, bay leaf 2, black cardamom-1, pepper corns: 8-10.
Coriander powder: 2 teaspoon
Red chilli powder: 1 teaspoon
Turmeric powder: ¼ teaspoon
Salt : to taste
Garam masala powder: 1 teaspoon
Onion: 1 big
Oil : 1 tablespoon
Water : 2 cups (or little less than 2 cups)
Method: wash and soak basmati rice for ½ an hour, chop and wash methi leaves, chop onions.
Heat oil in a heavy bottomed pan, add cumin seeds and whole garam masalas, roast for a minute add sliced onion, stiring continuously cook till they are golden brown in color, add methi leaves mix well , cook till methi starts changing the color add peas , salt, red chilli powder coriander powder, turmeric powder and garam masala powder, if it is dry sprinkle some water to it, cover the lid a cook for 2-3 minutes , add soaked rice to it, mix gently and cook for another 2-3 minutes, add 2 cups of water to it, cook uncovered on a high flame as water starts boiling and almost dried up simmer the flame, cover the lid and cook for another 4-5 minutes. Check rice is cooked completely and water is dried up. Your methi matar puloa is ready serve this with ras wale gobhi aloo, or fried potatoes .

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SAAI THOOM JA PHULKA: GREEN GARLIC PARATHA

Green garlic stuffed parathas are slightly bitter or you can say strong in taste, but as far as health benefits are concerned green garlic should be included in diet, as it is available only in winter season, I try to make maximum use of it in different types of recipes like pulao, gravy dishes and in some Chinese dishes and soups. Like my husband if you are not comfortable with the strong taste of garlic you can take ½ portion of garlic and ½ coriander leaves or green onion stems, they moderate the strong taste of garlic. The detailed recipe is as below:

Ingredients:
Wheat flour: 2 cups
Garlic stems: ½ cup
Coriander leaves: ½ cup
Ginger : ½ “ piece, grated
Amchur powder: ½ teaspoon
Black pepper powder : ½ teaspoon
Salt: to taste
Chaat masala : ½ teaspoon
Oil : 2 tablespoon
water: As required for kneading the dough
Method:
Chop garlic and coriander wash them thoroughly, squeeze out excess water. Place grated ginger, garlic and coriander in grinder jar, don’t add water to it, grind it for few seconds, open the lid mix it and again grind it for approx 10 seconds. Mixture should be dry you don’t have to make a puree of it
Remove it from grinder jar to a strainer, with the help of spoon squeeze all water from it and collect it in a bowl.

With this water knead the dough, you can add more water to if required. Make a soft dough.
Take a ball of dough, roll out a small chapati, apply oil to it, sprinkle salt, amchur powder, chaat masala to it, add one 1 to ½ teaspoon of garlic coriander mixture in the center of it, Pull the edges of paratha to wrap the filling. Quickly roll out paratha with light hands.
Cook paratha on hot griddle from both sides by appling some oil to it, till it is completely cooked and golden brown in color. If you wish you can apply butter to it, serve hot with tea or any other accompaniment of your choice.
Tips:
squeeze water from garlic and coriander mixture as much as you can, if the mixture is moist it will be difficult for you to roll out parathas.
Salt quickly causes mixture to wet, hence it is essential to quickly roll out paratha.
Alternately instead of sprinkling salt to paratha you can add salt to the dough while kneading.

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Gur Ka Paratha

Gur or jaggery is warm in nature and is healthy to have it in winter season. Gur can be used in various ways in our meal but for daily intake of it , paratha is one of the easiest option for me. Grated jaggery is stuffed in paratha, you can use a pinch of ajwain, saunf powder or grated almonds with jaggery, use only one ingredient at a time.Detailed procedure of the recipe is as follows:

Refined oil:  1 tablespoon
Kneaded dough for 4 paraths(normal chapati dough)
grated jaggery 2 tablespoon(1/2 is needed for each paratha)
1/2 teaspoon ajwain( or saunf powder or almonds)
Method:

Roll out normal chapati, spread grated jaggery on 1/2 of the paratha, sprinke a pinch of ajwain on it, fold it in half circle. Press gently with your fingers to seal the edges. With the help of fork make a design on it, securing  the edges  will prevent jagery syrup to come out. Heat tawa on high flame, simmer the flame and cook from both sides till golden brown.

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KACHOURI

Kachouri is my favourite recipe for every festival,  occasionally I make it on holidays. This is best served with aalo wadi ki subji or simply with Meethi Chutney as an evening snack.

The ingredients required and procedure for kachouri is as follows:
Ingredients:
For coating:
Refined flour (Maida) ½ kg.
Oil : 3 tbspns for kneading(extra for frying and roasting daal masala)
Salt : to taste.
Ajwain: 1/2 teaspoon.
For stuffing:
Moongdal (green split): ½ cup
Urad Dal (green split): ½ cup (mix both dals and soak overnight)
Ingredients for Masala:
Fennel seeds: 1 tablespoon
Jeera(cumin seeds) : 1 tablespoon
Whole red chillies: 8-10
Peppercorns: 8-10
Cloves 4-6.
Salt to taste
Hing ½ teaspoon
Amchur powder : 2 teaspoons
green chillies : 4-5,
Green coriander : finely chopped 2 tablespoon
Method:
Take maida, salt ajwain and 3 tablespoons of oil in a bowl rub well till crumb like consistency , knead stiff dough with cold or chilled water. Cover the dough with damp cloth and let is rest for ½ an hour.
Drain water from soaked daals, grind them without using water, the consistency should be thick,(coarse) some pieces of dals may remain ungrinded.(vegetable chopper is best for grinding)
Dry roast all the ingredients for Masala on gridle (from fennel seeds to cloves) till nice aroma. Let them cool and grind to coarse powder.
In a heavy bottomed pan ( non stick will be easy or regular kadhai is ok.) heat one tablespoon oil add hing to it, as it cooked add grounded masala powder, salt and daals mix well , low the flame cover the pan , stir occasionally in between (removing the mixture from the base of the pan) till mixture is light brown in color this will take 10-12 minutes. When mixture is ready add amchur powder green chilles and coriander mix well and let is cool.
Method for rolling kachouris:
Divide dough in equal portions, roll out thick puris, place 2 teaspoon of stuffing in each puri Pull the edges of puris to wrap the dal filling.(like daal filled balls) Repeat the same process with the remaining dough portions.
Let the puris sit for 3 to 4 minutes before rolling.
Take filled puri on your rolling pin for flat surface with the joining side up, with the help of your palm, gently flatten them in circle.
Heat sufficient oil in frying pan on medium heat, drop 3 to 4 kachouris at a time, on medium to low heat fry them till they are golden brown in color from both sides.
Notes: : As daals are soaked overnight they are cooked easily, grinding without water helps in roasting the mixture as it stick less to the pan(using non stick pan there is no problem in roasting)
Dough is kneaded with chilled/cold water cause kachouris to puff up.
Shaping kachouris with the help of your palms prevents mixture to come out from kachouris and can spoil the oil.
In the same manner your can prepare aaloo ki kachouri , stuffed with boiled potatoes mixture, In Northern India it is very popular breakfast dish.

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SOYA AALOO

Soya Aaloo  is a gravy dish, it is a good substitute of mutton keema for vegitarians, this recipe is rich source of protein. One thing that is to remember while preparing this dish is that if you want the authentic flavor in this dish you have to be patient while roasting grinded soya nuggets. Perfect roasted soya gives perfect taste.

Ingredients required for this recipe are:
Soys nuggets: 1 cup (boiled and squeezed )
Potatoes: 2 small size
Tomatoes: 4 big size
Garlic: 8-10 pods
Ginger: 1” piece
Green chillies: 2 Nos.
Pepper corns: 6-8
Green cardamoms: 2 Nos.
Black cardamom : 1 No.
Bay leaves: 2 Nos.
Onions: 2 Nos
Cloves: 2 Nos
Oil : 2 tablespoon
Turmeric powder: ½ teaspoon
Coriander powder: 2 tablespoon
Everest meat masala powder: 1 teaspoon
Kasoori methi: ½ teaspoon
garam masala powder: 1/2 teaspoon
salt : to taste

Method: grind soya nuggets in grinder. Grind green chillies, tomatoes and ginger to fine paste. Grind onions for few seconds, Crush garlic pods, pepper corns, cardamoms and cloves.
Heat oil in pressure cooker, add bay leaves and all crushed masalas, roast them for a minute add onions, stirring continuously roast till brown in color, add red chilli powder and 1 teaspoon water, add tomato paste, turmeric powder, coriander powder and salt, roast on high flame till oil separates, add grinded soya and potatoes, roast on low flame for 8-10 minutes stirring after every 2 minutes. Add meat masala powder and one cup of water pressure cook till 1 whistle on high flame, cook for another 4-5 minutes on low flame. Garnish it with roasted kasoori methi(dry roast in tadka pan) and garam masala powder.
Soya aloo is ready to serve.

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ARBI FRY

Arbi Fry is a crispy side dish goes well with dal phulka. This recipe is prepared in form of tikki, mixture of spices are filled in each arbi and then shallow fried till crisp and golden in color.

Ingredients required for this recipe are:
Arbis : 8-10
Green chillies: 8-10
Salt to taste
Red chilli powder: ½ teaspoon
Coriander powder: 1 tablespoon
Amchur powder: 1 teaspoon
Turmeric powder: ½ teaspoon
Garam masala powder: ½ teaspoon
Oil: 1 table spoon
Method: Boil arbis in pressure cooked till they are soft and cooked, remove skin and slit each arbi vertically making 2 parts of it.
Mix all the spices together. Slit green chillies length wise. Fill dry masala in all chillies, take a part of arbi apply masala to it place an other part of arbi over it.pressing it in between your palms make a tikki shape. Prepare all arbis like this.
Heat oil in awide pan, shallow fry chillies and arbis together on medium to low heat from both sides till they are crisp and golden in color.
Points to be noted:
As arbis are boiled, they are cooked it takes less time to prepare
You can sprinkle lime juice over them while serving for tangy taste.

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PUDINEY WALEY AALOO

This is a side dish , you can say it a chaat recipe, easy to prepare , in Uttarpradesh dhania waley aaloo is a famous recipe, pudiney waley aaloo is slightly different but loaded with the health benefits of mint, an easy way to include fresh mint leaves in your diet.

Ingredients required for this recipe are:
For masala to be grind to paste:
Mint leaves: ½ bunch
Garlic pods: 8-10
Ginger: 1”piece
Tomatoes: 2 Nos
Green chillies: 4 Nos
Cumin seeds: 1 teaspoon
Baby potatoes: 12-15 (boiled)
Salt : to taste
Cumin seeds: ½ teaspoon
Chaat masala: 1 teaspoon
Lemon juice: 1 tablespoon
Oil: 2 tablespoon
Method:
Make a fine paste of masala(from mint leaves to cumin seeds). Cut each potato in two, no need to peel them.
Heat oil in a pan, add cumin seeds as they crackle, add grinded masala paste, mix well roast for 3-4 minutes, add boiled potatoes and salt mix well,cook potatoes on low flame for 5-7 minutes, oil will leave the sides of pan. Add chaat masala to it. Mix well, remove from flame. While serving mix lemon juice to it.
Serve as a side dish.

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SOYA CHEESE ROLLS

This is a protein rich recipe both main ingredients: cottage cheese and soys granules are loaded with portein and my entry to  Cook it healthy: Proteinicious Event.

Ingredients required for this recipe are:
Soya granules : ½ cup ( soak in warm water and prepared)
Paneer(cottage cheese): 100gms
Amul cheese cube: 1 (diced into 8 pieces)
Ginger: grated 1 teaspoon
Green chillies: 4 nos, finely chopped
Salt :as per taste
Maida : 1 table spoon
Potato: 1 big size, boiled
Red chilli powder: ½ teaspoon
Garam masala powder: ½ teaspoon
Amchur powder: 1 teaspoon
Vermicelli : 1 & ½ tablespoon(fine and roasted)
Oil : for deep frying
Method:
 Break vermicelli in small piece and spread them in a plate.
In a bowl grate paneer & boiled potato, squeeze soya granules in between your palms to squeeze out water from it, granules should be dry. Mix them to paneer potato mixture, add ginger, green chilles, salt, redchillipowder, garam masala powder & amchur powder.
In a bowl mix water and maida and make a thin batter of it.
Take a mixture of potato, flatten it on your palm, place a piece of cheese cube in between it. Cover it and form a cylindrical shape roll, make 8 pieces of it.
Take each roll dip it in a maida batter, and roll it on vermicelli from all side. Prepare all the rolls.
Heat oil in a kadhai, deep fry each roll on medium heat, till crisp and golden brown in color.
Soya Cheese rolls are best suited with tomato ketchup.

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