MANGO STUFFED KULFI

MANGO STUFFED KULFI

Kulfi are famous Indian frozen dessert which is one of the popular street food which is similar to ice cream but much denser. This is very popular kulfi made in delhi capital of India , they are also available in different fruits like pomegranate too and trust me, it tastes delicious.

Ingredients:

2 ripe mangoes

1 cup of whipping cream

2-3 tbsp sugar

Some chopped nuts (I have used cashews, pistachio and almonds.)

Recipe:

1. Pour the whipping cream in a bowl and whip until stiff peaks. If you are using diary whipping cream add condensed milk after whipping the cream and fold it in.
2. Transfer the cream to a bowl and add the chopped nuts. Mix well, cover  and refrigerate it or 30 minutes until we scoop out the mangoes.
3. Now can move on to the tricky part of removing the seed from the mango.
4. Wash the mango and cut out the head part and keep aside.
5. Just mark with your knife around the mango seed as shown in the picture.
6. Now with a help of a spoon carefully scoop out the seed from the mango.(after making the mark just slowly insert the knife until u can feel the seed and gently twist all over the sides and then use a spoon to scoop out.)
7. Be patient and scoop out the seed, you can find the mango juice and some pulp coming out during the process, grind it well and fold it into the cream and nuts mixture.
8. Repeat the process for other mangoes too and place the mangoes on any freezer safe cup (depends upon the size of ur mango.) This is just to make sure that your mango stays in place and also straight. You can use any cups, just make sure that the mangoes should fit inside the cups.
9. Take out your cream and chopped fruits of your choice. First fill the mango with the cream and next add ur chopped fruits, finally fill it up with cream and cover the mango with the cut out part.
10. Similarly fill the other mango too and cover it with a cling wrap and freeze it for 8 hours or even over night.
11. The next day take out the mangoes from the freezer and glass half filled with water.
12. Gently wash the mango in the water and take out immediately. We are doing this as it will b easy to cut the mangoes. If you find it difficult to cut just wet your hands and rub it over the mangoes.
13. Now chop the mangoes and serve the ice cream.

Enjoy and keep showering your love.

GOL GAPPE

GOL GAPPE

Panipuri or Phuchka is a type of snack that originated in the Indian subcontinent. It consists of a round or ball-shaped, hollow puri, filled with a mixture of flavored water, tamarind chutney, chili, chaat masala, potato, onion or chickpeas.

Ingredients:

For gol gappas:

1 cup Sooji (Semolina)

2 tsp Oil 

1/4 tsp Baking soda 

1/2 cup Lukewarm water 

Oil – For Frying 

Small round shape cutter 

For tamarind chutney:

1/2 cup tamarind

3-4 tbsp jaggery

1 tsp dry ginger powder/saints powder

1 tsp red chilly powder

1/2 tsp freshly roasted cumin powder

Black salt

2 cups water

For teeth a Pani:

1/2 cup Coriander Leaves

1 cup Mint Leaves

2 tsp Ginger (Chopped)

4-5 Green Chilli (Chopped)

3 tbsp Tamarind Paste

1 tbsp jaljeera powder

1 tsp Black salt

1/2 tsp Roasted Cumin Powder

2 tsp Chaat Masala

1/4 tsp Black pepper Powder

2 tbsp Lemon Juice

2 tsp Sugar

4 cups Water

1/4 cup Boondi

For the stuffing

1/3 cup white chickpeas

1.5 cups water, for cooking chickpeas

1/2 teaspoon salt for cooking chickpeas
2 potatoes

water as required for cooking potatoes
1/2 teaspoon salt for cooking potatoes

1 onion, chopped (optional)

2 tsp coriander, chopped (optional)
1/2 teaspoon kashmiri red chili powder or add as required
1/2 teaspoon chaat masala or add as required
1/4 teaspoon black salt or add as required

Recipe:

For gol gappas:

1. In a wide mixing bowl take sooji, baking soda, oil and mix it well. It should forms lumps when taken tightly in hands.
2. Add water in small quantity to make a stiff dough. Cover it with damp cloth (wet napkin) for 20 minutes.
3. Remove the cloth and knead again until dough get smooth texture.
4. Divide dough into 2 equal portion, take one portion and give it a round shape like ball and press it between your palm and place on rolling board.
5. Roll it in round shape like roti, do not roll it very thick or thin.
6. Make small round puri with the help of small round shape cutter. You can mix the extra cut out dough with remaining dough.
7. Now heat oil in a deep kadhai, slide one Puri in oil and check its hot enough or not.
8. Once the oil is hot enough to fry out the puri's put the flame on medium.
9. Add one puri at a time and press lightly with spatula to puff them up properly. And do the same with other puri’s.
10. Deep fry them until they turn crispy and light golden in colour.
11. Take them out and place on kitchen napkin to absorb extra oil from puri’s. Store them in airtight container.

For tamarind chutney:

1. Remove the seeds and soak tamarind in 1 cup of hot water. After sometime squeeze all the imli and form a thick pulp of it .
2. In a pan, add 1 cup of water and tamarind pulp, cook for sometime.
3. To this, add salt, red chilly powder, dry ginger powder, cumin powder and jaggery.
4. Cook for 4- 7 minutes, adjust salt and jaggery if needed.
5. Once the chutney gets cool, blend the mixture in a food processor to smooth paste. ( add 1/4 cup water or less if needed ) 
6. Strain Imli Chutney /Tamarind / Meethi chutney through a strainer.

For teekha Pani:

1. Add coriander leaves, mint leaves, ginger, green chilli and tamarind paste in blender and blend to make a smooth paste.
2. Add water while grinding.
3. Transfer this paste by sieving in a large glass bowl.
4. Add black salt, roasted cumin powder, chaat masala, black pepper powder,  jaljeera powder, lemon juice, sugar and water and mix well.
5. Adjust salt and lemon juice if needed.
6. Add water and mix well.
7. Refrigerate the pani for 3-4 hours.
8. Add boondi just before serving.

For the stuffing:

1. Rinse and then soak cup white chickpeas in enough water overnight or for 8 to 9 hours. Later drain all the water and rinse the chickpeas very well in running water.
2. Add the chickpeas in a cooker. Also add 1.5 cups water.
3. Add 1/2 teaspoon salt.
4. Pressure cook on medium flame for 18 to 19 minutes. When pressure settles down on its own in the cooker, open the lid and check if the chickpeas are cooked well or not. If not then pressure cook for some more time till the chickpeas are cooked well.
5. Drain all the water and take the chickpeas in a bowl.
6. In another pressure cooker, take 2 medium sized rinsed potatoes. Add enough water just about covering the potatoes. 
7. Also add 1/2 teaspoon salt. Pressure cook them for 5 to 6 whistles or 9 to 11 minutes on medium flame.
8. When the pressure settles down on its own in the cooker, remove the potatoes. Let them cool a bit. Then peel and chop them. Add the chopped potatoes to the cooked chickpeas or keep them in separate bowls.
9. Sprinkle 1/2 teaspoon kashmiri red chili powder, 1/2 teaspoon chaat masala and 1/4 teaspoon black salt or add as required.
10. Mix everything well. Keep aside.

Your complete gol gappas are ready with teekha Pani, tamarind chutney and the filling.

Enjoy and keep showering your love.

SHARBAT-E-MOHABBAT

SHARBAT-E-MOHABBAT

This drink is also called Pyaar Mohabbat Sharbat and with the kind of love it has garnered in recent times, there seems no name more befitting. Mohabbat ka Sharbat is a refreshing Old Delhi style drink. It has the flavours from watermelon and rose syrup. It is a popular Summer drink from the streets of Old Delhi which is a delicious combination of Watermelon, Rose Syrup, Milk and Sugar. Here is how to make it.

Ingredients:

1 cup Watermelon Puree 

1/2 litre Milk 

1 cup Watermelon Pieces 

3 tbsp Rose Syrup (roohafza)

2 tbsp sugar

Recipe:

1. Cut the watermelon into pieces and deseed them. Add to a mixer jar and churn into puree.
2. Dice some of the deseed pieces into small.
3. Take a bowl and pour the Milk, Rose Syrup, Watermelon Puree and the pieces together. Give it a quick stir using a spoon.
4. Pour into a serving glass and garnish with some pieces of watermelon in the top.

Serve chilled.

Enjoy and keep showering your love.

HARA BHARA KABAB

HARA BHARA KABAB

Hara bhara kabab are vegetarian kababs made with spinach, potatoes and green peas. Hara bhara kabab are most commonly found on Indian restaurant menus & are served as a starter or appetizer. Hara bhara kabab is a quick energy booster snack that can be enjoyed by anyone. It is prepared with green vegetables and leafy vegetables which gives a green colour to this kebab recipe and also the name. Hara bhara kebab get its name by the healthy green spinach used in this recipe. With spinach, any green vegetables can be added in this recipe including potato and paneer. 

Ingredients:

1 bunch palak leaves/spinach/baby spinach

2 tsp oil

1 green chili/hari mirch, finely chopped

1 capsicum, finely chopped
3/4 cup beans, chopped

3/4 cup peas, fresh/frozen

2 potato, boiled and grated
3/4 cup paneer (crumbled)
3 tbsp coriander leaves (finely chopped)
1 tbsp corn flour
2 tbsp breadcrumbs
1/2 tsp kashmiri chili powder/lal mirch powder
1/2 tsp coriander powder / dhaniya powder
1 tsp amchur/dry mango powder
1/2 tsp garam masala powder
1/4 tsp turmeric/haldi
salt to taste
1 cup breadcrumbs, to coat
8 cashews, halved
oil for deep frying

Recipe:

1. Firstly, in a large kadai heat oil and add green chili.
2. Also add capsicum and saute till the moisture disappears.
3. Further add beans and peas. saute well.
4. Further to the blender and allow to cool completely.
5. Blend to coarse paste along with blanched palak.
6. Transfer the blended paste into a large mixing bowl.
7. Also add grated potato, paneer and coriander leaves.
8. Further add corn flour and breadcrumbs.
9. Add in the spices and salt.mix well.
10. Grease hands with oil and make a small patties.
11. Cover the patties with bread crumbsand garnish with cashew.
12. Now deep fry the prepared patties into hot oil.
13. Fry on medium hot oil, stirring occasionally.
14. Drain the fried hara bhara kabab onto the kitchen towel.

Serve hara bhara kabab hot with sauce and masala tea.

Enjoy and keep showering your love.

ONION-TOMATO CHUTNEY

SOUTH INDIAN RED CHUTNEY 

Spicy and tangy red coloured chutney recipe especially served with dosa, idli or vada. This recipe is quite famous in tamil cuisine and restaurants, especially with the saravana bhavan hotel chains. It is simple chutney recipe made from tomatoes, onions and other spices.

Ingredients:
2 tsp oil
1 tbsp urad dal
1 tbsp chana dal
3 dried kashmiri red chilli

1/2 onion (finely chopped)
2 clove garlic
1 tomato (finely chopped)
small piece tamarind
1/2 tsp salt

3 tbsp water

For tempering:
2 tsp oil
3/4 tsp mustard seeds
1/2 tsp urad dal
few curry leaves

Recipe:

1. Firstly, in a tawa heat 2 tsp oil and roast 1 tbsp urad dal, 1 tbsp chana dal and 2 dried kashmiri red chilli.
2. Roast till the dals turn slightly golden brown.
3. To this, add 1/2 onion, 2 clove garlic and saute till the onions change colour.
4. Now add 1 tomato and saute till the tomatoes turn soft and mushy.
5. Cool the mixture completely and transfer to the blender.
6. Add in small piece tamarind and 1/2 tsp salt.
7. Blend to smooth paste adding 3 tbsp or more water.
8. On the other hand, heat a pan with 1 teaspoon oil.  
9. When the oil turns hot, add mustard. 
10. Soon they will crackle, then add broken red chili, 1 pinch urad dal (optional) and curry leaves. 
11. When the curry leaves turn crisp, add hing.
12. Pour this tempering over chutney and mix well.

Serve this chutney with dosa, vada or idli.

**you can find my dosa, sambhar and coconut chutney recipes in another blog.

Enjoy and keep showering your love.

COCONUT CHUTNEY

SOUTH INDIAN COCONUT CHUTNEY

Coconut chutney is a Southern Indian chutney-side-dish and condiment, a common in the Indian subcontinent. Coconut chutney is a basic condiment made by blending fresh coconut, chilies, cumin, ginger & salt. It is then tempered with little oil, mustard seeds, red chili, hing & curry leaves. It is served with dosa, idli and vada.

Ingredients:

For chutney:

3/4 cup coconut grated

2 tbsp fried gram or chana dal

2 tbsp peanuts

1/8 inch ginger piece

1 garlic clove

2 green chilies (adjust to taste)

1/4 tsp salt (adjust to taste)

1/2 tsp cumin or jeera

Water as needed

For tadka:

• 1 teaspoon oil
• 1 red chili broken
• 1 sprig curry leaves
• ¼ teaspoon mustard or rai
• 1 pinch hing or asafoetida

Recipe:

1. Add coconut, ginger, garlic, cumin, green chilies, salt & fried gram to a blender or chutney jar.  
2. If you do not have fried gram dry roast peanuts and chana dal until golden and aromatic. 
3. Cool all the ingredients and add them to the jar.
4. Blend all the ingredients well without adding water. This helps to get smooth chutney. Scrape the sides.
5. Blend until smooth. Pour water as needed and blend to get a smooth coconut chutney. 
6. Taste it and add more salt and chilies if needed. Transfer the chutney to a serving bowl.
7. On the other hand, heat a pan with 1 teaspoon oil.  
8. When the oil turns hot, add mustard. 
9. Soon they will crackle, then add broken red chili, 1 pinch urad dal (optional) and curry leaves. 
10. When the curry leaves turn crisp, add hing and pour this over the coconut chutney.
11. Serve coconut chutney with dosa, idli or vada.

**You can find my Dosa and sambhar recipe in another blog.

Enjoy and keep showering your love.

SAMBHAR

SAMBHAR

Sambhar is a South Indian lentil & mix vegetable soup that is eaten along with breakfast or meal as a side dish. Most people enjoy this with some hotidli, dosa, vada or with plain rice. Sambhar is one of the most popular traditional Indian dishes that is not only healthy & nutritious but also tastes delicious. Since a larger Indian population relies on lentils or dal for their protein intake. So Sambhar has a variety of mixed vegetables which are also used to make sambhar it becomes nutrient rich.

Ingredients:

1/3 cup Tuvar Dal

1/2 cup Water

For the masala:

1 tbsp oil

1/2 tsp Fenugreek

1 tbsp Cumin Seeds

1/2 tbsp Rice (Adding rice to the masala will make the masala silkier)

1/2 tbsp Chana Dal

2 small Cloves

1 small Green Cardamom

1/4 tsp Hing/Asafoetida

5-6 cloves garlic (optional)

1/2 inch Ginger (optional)

2 tbsp Coconut chopped

1 sprig Curry Leaves

3-4 small Whole Red Chili

1/2 tsp Haldi/Turmeric

1 tsp Kashmiri Red Chili Powder

1 large Onion (sliced)

1/2 tsp salt

Water as required to make paste

For the sambhar:

2 tbsp oil

1 cup Assorted Vegetables roughly chopped Bottle Gourd, carrot, beans and tomato

1 tsp salt

4 cup Water

2-3 tbsp Tamarind pulp store bought tamarind paste then use 1 tbsp

1-2 tbsp Jaggery or sugar

For the tadka:

1 tbsp oil

1 tsp Mustard Seeds

2 small Whole Red Chili

1/4 tsp Hing/Asafoetida

4-5 small Curry Leaves

Recipe:

1. Soak the tuvar dal in water for 1 hour or until they double in volume.

For the masala:

1. In a pan, heat the oil on medium flame. Add cumin seeds, methi seeds, chana dal, rice, hing, cloves, green cardamom, ginger and garlic, coconut and sprig of curry leaves. Fry for 2 minutes on medium flame until they start to pop.
2. Once the masala starts to pop, add red chili, cook for 2-3 minutes over low flame.
3. Add haldi, Kashmiri red chili, onion and salt. Cook for 2-3 minutes over low flame.
4. Once done allow the masala to cool down completely. Place the masala along with some water, in a mixer jar and blend everything to make a smooth paste. Set aside.

For the sambhar:

1. In the pressure cooker, pour oil and add green chili, mixed vegetables and salt. Cook the vegetables for 2 minutes over high heat.
2. Then add the masala, and give it a good mix. Cook for 1 minute for high flame.
3. Add the soaked tuvar dal along with the water (water is always 8 times the dal), mix well and bring it to a boil.
4. Once it comes to a rapid boil, place the lid and cook the tuvar dal over high heat for about 5 whistles, after that lower the flame and cook for further 15 minutes.
5. Once done allow the pressure cooker to naturally cool down.
6. Once cooled open the lid and again bring the sambar to a boil over high heat. And add the tamarind paste and jaggery and cook for 3-4 minutes in high heat. This will bring out the sweet, spicy and tangy flavour in the sambhar.

For the tadka:

1. In a small tadka pan, pour oil and then add the mustard seeds, allow it to crackle.
2. Then add the whole red chilies and hing, mix and finally add the curry leaves.

Add this tadka to the sambar and give it a final mix. Sambhar is ready

Serve the hot Sambhar with soft idli, dosa or vada and chutney.

**You can find my dosa and chutney recipes in another blog.

Enjoy and keep showering your love.