Home-made Mango Ice Cream and a little update from me....

People.... I have an update from my side! Naveen's assignment here at NC is almost done are we are moving to Chicago by the end of this week. So, I've been quite caught up with all the packing and stuff like that. last week was really hectic for me.... I was on ph the entire time taking quotations from movers, calling up apartment offices at Chicago and checking for availability...... While I am excited about moving to a new place and meeting new people, I am also sad about leaving Salisbury. Thanx to all our friends out here for being so nice, helpful and supportive at all times. But for them, our stay at Salisbury wouldn't have been so pleasant..... I am posting a pic of our Infosys junta here at Salisbury. We had all been camping over the weekend and this pic was taken there. Naveen and I are right in the centre (I am wearing a red top in the pic). Cheers to all our lovely friends... You guys are the best! Will miss you all....

Coming to the Ice-cream recipe..... I had been wanting to make ice cream at home since a long time now. But Naveen was not very much for it. He says its not worth putting in effort and time into it, when you can get such good ice creams in stores for such low prices. But finally, he agreed that it was worth all the effort and time for the pleasure of having home-made ice cream!! :) The ice cream turned really creamy and soft. The flavor was even better since I used fresh mangoes.... Hope you guys like it too!!

And folks, I may not be able to blog regularly for the next couple of weeks. Will resume blogging after we settle down at our new apartment.

Ingredients:

2-3 Mangoes, medium sized

1 tin Sweetened condensed milk

1/4 gallon Milk

1/2 tsp Vanilla essence

1/2 tsp Salt

Sugar as per taste

Note: The measurement of the milk is not exact. You can adjust it according to your taste and required thickness

Method:

1. Wash and peel mangoes; Puree the pulp in a blender.
2. Add all the remaining ingredients to the mango puree and mix well. You can even microwave it for a minute so that all the sugar is dissolved.
3. Pour the mixture in a container and place it in the freezer for about 30 mins.
4. Remove from freezer and blend the mixture in a blender. Return to freezer for another 30 mins.
5. Repeat the process for about 3-4 times and then allow the mixture to freeze over night. Scoop out the ice cream and serve immediately.

Pudina Pulao ( Pulav) / Mint Rice

I know, I know..... Pudina pulao is a very common and simple dish and almost everybody knows how to make it. But this time, my pulao turned out so good that I was tempted to post it :). I picked the basic recipe from Mrs. Chandri Bhat's collection on Bawarchi and made a few modifications according to my taste. So, here goes the recipe... Enjoi!

Ingredients:

1 cup Pudina / Mint leaves

2 cups Basmati/ Long grain Rice

1 Onion, medium sized

1/2 tsp Mustard seeds

1/2 tsp Jeera/Cumin seeds

2" Cinnamon stick

4-5 Cloves

1/2 Green chilli

1 Dry red chilli, low spiced

1/2 tsp Black pepper

1 tsp Lemon juice

2 tbsp Ghee/Butter

1/2 tsp Ginger-garlic paste (optional)

Salt as per taste

Method:

1. Wash and soak rice in water for about 30 mins; Cook rice such that each grain is separate and keep aside.
2. Dry roast the red chilli and black pepper; Grind it with the mint leaves and green chilli in a blender. DO NOT add water while grinding.
3. Heat ghee or butter in a wok and add mustard seeds. Add Jeera, cinnamon and cloves after the mustard seeds splutter.
4. Chop onions into thin strips and add to the tempering. Add the ginger-garlic paste to this. Add the pudina masala when the onions are almost done. Saute until the onions change color and are completely cooked.
5. Add salt, rice, lemon juice and mix well. Remove from stove and serve hot!

Tindora - Chana Sabzi / Thondekai - Kadle Palya

Hello everybody! Hope you all had a great weekend.... Weekend was good for me. Didn't do anything much apart from lazing around and wasting time :). I had big plans of trying out a lot of new dishes over the weekend, but nothing worked out, as usual :).

One of my readers had requested for this thondekai-chana palya recipe long back, and I finally got myself to make it yesterday! I am really sorry about the delay. This recipe is a Mangalore - Udupi speciality. I was making it for the first time yesterday and I completely relished it!!! Hope you like it too.....

Ingredients:

1 cup Tindora/Thondekai, chopped

1/2 cup Kabuli Chana/ Chick peas, soaked in water overnight

1/2 cup Grated coconut

2-3 Dry red chillies (low to mediumm spiced)

1/2 tsp Coriander seeds

1/2 tsp Jeera

2 -3 tsp Oil

1/2 tsp Mustard seeds

4-5 Curry leaves

1 tsp Lemon juice

A pinch of haldi

A pinch of hing

Salt as per taste

Method:

1. Pressure cook tindora and chana separately until they are cooked; It took me about 2 whistles. Note: Cook chana in salt water. However, tindora can be cooked without water.
2. Powder the dry red chillies, jeera and coriander seeds in a mixie. After they are powdered, add grated coconut and churn them further without adding water. Keep aside.
3. Heat oil in a kadai. Temper with mustard seeds, haldi, hing and curry leaves.
4. Add the masala mixture prepared in step 2 to the tadka and saute for a while.
5. Add cooked tindora and chana; Add salt and mix well.
6. Remove from stove and add lemon juice; Serve hot with rice or rotis!