Saturday, September 26, 2009

Yummy Mango Icecream

Yes! This yummy creamy mango ice-cream is home made! Contains 50% less fat than regular ice-cream you buy from market and is more delicious than the market ones!

Do you need an ice-cream machine?- "NO"

Beat again and again to make it this creamy? - "Strictly NO"

All you need is these 3 ingredients--

1. 1 can Mango Pulp (Either Kesari or Alphanso is fine. You can get this from Indian Grocery Store)

2. 1 small can Sweetend Condensed Milk ( I use fat free one)

3. 1 small box of Cool Whip Light . Also called Whipped Topping.( You can get this from freezer section in the grocery store. Don't confuse it with the heavy whipping cream)


1. Pour all the 3 ingredients in an air tight container.

2. Add 2 Tbs of sugar. (optional)

3. Blend them nicely with a hand whisker until all is well blended ( dont use electric blender)

4. Close the container with a air tight lid and put it in the freezer.

Yummy, creamy, flavorable Mango Ice-Cream is ready in a few hours! ENJOY!

Friday, September 25, 2009

Stuffed Mushroom Pepper


Button Mushrooms- 400 gms
Capsicums/Green Bell Pepper- 2 or 3
Onion Chopped- 1 small
Chopped Tomato- 1 medium
Finely Chopped Ginger- 2 cms
Finely Chopped Green Chillies- 2
Oil - 4 tbsp
Chili Powder - 1 tsp
Soya Sauce - 1 tsp
Green Chilli Sauce- 1 tsp
Vinegar - 1 tsp
Salt to taste
Water- 1/4th cup

Step 1
- Cut Mushroom into small pieces.
- Heat 4 tbsp of oil. Fry the ginger and then green chillies.
- Add onions and fry till golden brown. Then add tomatoes and fry for a couple of minutes.
- Add Chilli Powder, Salt, Vinegar.
- Then add Mushrooms and 1/4 cup water. Cover and cook on medium heat till almost dry.
- Add Soy Sauce and Green Chilli Sauce. Mix well and cook for another 2-3 minutes. Turn off the flame.

Step 2
- Preheat oven to 350 Degrees F. ( You can also use toaster oven. For that temperature is 400 degree F).
- Cut Capsicum/Bell Pepper into halves and remove the seeds from inside. ( They should look like oval bowl).
- Using a basting brush, slightly coat the inside and outside of the Capsicum/ Bell Pepper with oil.
- Fill in the prepared Mushrooms into the cut bowls of Capsicum/Bell Pepper. Do not overfill.
- Arrange the filled Capsicum/Bell Peppers on the baking sheet and put it in over for 10-15 minutes.
- Keep an eye on the Capsicums and make sure they dont get burnt. You know they are done when the Capsicum starts to curl/shrunken from the corners and get creases all over.
- Server Hot.

(Time for Conventional Oven- 10-15 min, depending on the oven)
(It could take upto 20+ minutes in a toaster oven).

Thursday, September 24, 2009

Spicy, Tangy Sambhar!

Although Sambhar is a staple food for South Indians but is as popular now in other parts of the country including North India. It's spicy, tangy flavor brings water to anyone's mouth. Sambhar is usually served with Idli, Vada or Dosai. Some people like to eat it with Rice too.


Toor Daal - 1 cup
Water- 4 cups
Drumsticks- Few sticks ( I usually get cut ones from the frozen section of indian store)
White Pumpkin- cut into small bite size pieces ( 1/4 of the whole pumpkin is enough)
Tomato- 1 medium sized (chopped into big pieces)
Salt - As per taste
Turmeric Powder- 1/2 Tsp
Tamarind paste- 2 Tsp

For Tadka
Vegetable Oil- 2 tbsp
Red Chilli Powder- 1 Tsp ( or to taste)
Mango Powder (Amchur)- 1/2 tsp (or per taste)
Sambhar Powder- 2 Tsp ( I use MDH Sambhar Powder that you get in Indian store)
Mustard Seeds- Few
Curry Leaves- 4 or 5 leaves
Red Whole Chillies- 4 broken into half.
Coriander leaves- For garnishing.


1. Wash Toor Daal thoroughly and then add it to Pressure cooker with Water, Salt, Turmeric Powder. Also add Drumsticks, Chopped Tomatoes and white pumpkin and close the lid. Let it whistle it twice on high heat and then put the heat to medium and let it cook for another 10 minutes.
2. Dissolve tamarind paste in half a cup of warm water.
3. After 10 minutes, open the cooker and add the dissolved tamarind paste to it and put on the flame again. Keep it on low and let it simmer.
4. In a separate pan, add oil. When the oil is hot, add mustard seeds. As soon as they start popping, add Curry leaves and Whole Red Chillies. Then add all the spices- Red Chilli Powder, Amchur, Sambhar Powder. Mix them in oil and make sure you remove it quickly from heat and add it to the Dal in pressure cooker. If you keep masala for too long on heat, it might get burnt.
5. Stir the daal nicely and let it simmer for another 10 minutes on low heat. Keep stirring in between.
6. Garnish with Coriander leaves and Serve hot with Idli, Vada, Dosa or Rice.

Wednesday, September 23, 2009

Mouthwatering Baklava!

Baklava is a Mediterranean pastry made with walnuts, almonds, cinnamon and cloves. Its so yummy that you won't realize how soon the whole tray gets vanished :)

Here is the easy recipe-

For Filling & Dough:

1 package Phyllo Sheets (about 20-21 sheets) (You get that in the freezer section of Grocery Stores)
1 cup Walnuts
1 cup Almonds
4 tbsp sugar (Filling shouldn't be too sweet)
1 tsp Cinnamon Powder
1 1/2 sticks of melted butter

For Syrup:

1-2 cups Water
1/2 cup Honey
1 cup Sugar
1 tbsp Lemon Juice
Few Cloves
Couple sticks of Cinnamon
Lemon zest

To make the syrup: 
Combine the sugar, honey, water, lemon juice, cinnamon sticks, lemon zest, cloves and cardamom in a medium saucepan. Cook over medium heat, stirring occasionally with a wooden spoon, until the sugar has dissolved. Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes.

Filling and Dough:
-Remove the cinnamon sticks and lemon zest and set syrup aside to cool.

 -Finely chop the nuts and In a medium mixing bowl, combine the nuts, cinnamon, and sugar and stir well to combine.

-Melt the butter over low heat in a small saucepan.

-Using a pastry brush, lightly coat a 13 by 9-inch or 15 by 10-inch baking dish with some of the melted butter.

-Open the package of thawed phyllo and lay the thin sheets on a clean work surface. ( Read Thawing process on the box and do it accordingly)

- Make sure your phyllo sheets should be of the size of the baking tray. If its longer, measure and cut it to the size of the tray. Discard any scraps. Cover the sheets with a piece of plastic wrap and a lightly damp kitchen towel, as the sheets of phyllo dry out very quickly if left uncovered.

-Position rack in center of oven and preheat the oven to 350 degrees F.

-Place 1 of the sheets of phyllo in the bottom of the buttered baking dish and lightly brush with some of the melted butter. Repeat this procedure with 6 more sheets of phyllo, for a total of 7 layers. Measure about 1/2 cup of the nut mixture and spread the nut mixture evenly over the buttered phyllo sheets. Repeat with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with the remaining 1/2 cup of the nut mixture.  Layer any remaining sheets of phyllo on top, buttering between each layer, until all of the phyllo sheets have been used. Butter the top of the last sheet too.

-Use a sharp knife to make 3 -4 cuts lengthwise through the layered phyllo at 1 1/2 inch intervals. Then cut horizontally or diagonally across the strips at 1 1/2-inch intervals to form square or diamond shapes.

-Bake the baklava until golden brown, about 40 minutes.

Using oven mitts or pot holders, remove the baklava from the oven .Using a ladle or small measuring cup, slowly drizzle the cooled syrup over the warm baklava. Allow to stand several hours before serving.
(Make sure Baklava is hot and syrup is completely cooled down before you pour it onto it)

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