Mango ice cream

Good Food magazine has featured kulfi in the May 2014 issue and I made mango ice cream and kulfi with the recipe of Amit Pamnani, associate food editor,BBC  Good Food India.

Light and full of mango goodness. A refreshing treat on a hot day.

Ingredients :

Milk - 2 cups

Sweetened Condensed milk ( what we Indians call "milkmaid") - 200 gms

Sugar - 4 tbsp

Corn flour - 2 tbsp

Mango - 2 cups

Mix the cornflour with about 6 tbsp of milk to make a thin paste. Keep aside.

Mix the condensed milk, milk and sugar together in a vessel and bring to a boil.

Now add the corn flour mixed with milk to this and stir continuously on a low flame.

See how it thicken?

The test I saw in masterchef was this.

If you draw a line in the back of the spoon, the 2 sides must remain seperate.

This gives a great ice cream!

Now grind the mango into a purée. Don't bother to make it smooth.

Add it to the custard.

Transfer to an aluminium vessel.

Keep in the freezer until half set.

Then beat it until all the ice crystals break.

Again freeze it until half set. Now use the mixer to beat it.

Pour and set in the same aluminium vessel. Scoop and serve.

If you want to make kulfi, then after the first breaking of the ice crystal,pour into kulfi moulds.

Freeze. Insert a stick when half set. To unmould , rub each kulfi mould between your palms.

I also made mango falooda with the mango ice cream.

Ridge gourd / peechinka chammandi

A very tasty accompaniment made with ridge gourd.

Ingredients:

Ridge gourd - 1 - 600gms

Urad dal / uzhunnu parippu - 1 tbsp

Channa dal / kadala parippu - 1 tbsp

Red chilli - 6 to 8

Asafoetida powder - 1 tsp

Tamarind - 1 gooseberry size ball

Coconut - 1 small cup

Oil - 1 tsp

Peel the ridge gourd and dice into cubes.

Fry the urad dal, channa dal and red chilli without any oil till dal turns golden. Stir constantly. Keep aside.

In the same kadai, dry fry the coconut till it turns golden. No oil. Stir constantly.

Add this to the fried dal. 

In the kadai , heat the oil and add the ridge gourd.

Fry till all the water evaporates. Keep stirring occasionally as once the water evaporates, the gourd sticks to the vessel.

Now cool every thing for grinding.

Start by grinding the dals, red chilli and coconut with the salt, tamarind and asafoetida. Use no water.

Now add the fried gourd in small batches.

You will end up with..,

Transfer and keep in airtight container. This chammandi lasts for a week without getting rancid.

Enjoy with rice , dosa or idli.

Onion rice

Such an easy recipe. And so yummy.

Recipe coutesy : Leena Balasubramaniam

Rice - 2 cups cooked

Onion - 1 cup

Garlic - 1 tbsp

Oil - 2 tbsp

Ghee - 1 tsp

Green peas (opt) - 1/2 cup

Jeera - 1 tsp

Garam masala - 1 tsp

Salt

Slice the onion and garlic into thin circles.

Heat oil and splutter jeera.

Then in goes the garlic.

When it turns golden, add the onions.

Once it turns golden, add the ghee.

Then the garam masala and salt.

After 1/2 minute add the green peas, if using.

Sauté for 1 minute and add the rice.

Mix well. Heat through. And it is ready for serving.

Garnish with Coriander leaf.

Optional: 2 tsp lime juice.

I did not add it.