Mango icecream

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Mango Ice cream with an Award

Ice-cream is always associated with me, untill my marriage there was not a day without an icecream or ice candy. As I'm from coastal area, Mangalore always hot weather good for digestion, what ever you eat digested in half an hour. Still remember does childhood days in summer vacation and after lunch my mother used to make me an my brother take a nap, i used to act as i was sleeping and waiting for my mother to fall a sleep. So that i wake up and go to my granny for money to take Ice-candy from icecandy wala :) !! It was like a match fixing that after my mother sleeps i wake up slowly and my grany ready with a money and opens the door lock, run and stop icecandy man 'Icecandy icecandy nilli nilli' (means 'Icecandy icecandy stop stop' in kannada). He used to simle and ask 'yenu beku, candy na lolly na pepsi na'( means ' What you want , candy or lolly or pesi'). Used to take candy, sit in our sitout finish my candy and then enter the house. Later go and sleep with my mommy :)!! Grany was so sweet she never told this to my mother, but she knew that. Later as my little brother grew up, both used to do the same thing, it was so much fun.. memories treasured forever!!

Here come the easy simple and quick Mango Ice cream from Show me the curry, skipped the adding of fresh mango pieces. It was wonderful, both enjoyed eating it. My friend Sailaja has also tried this ice cream, was inspired to make when i tasted at her place, Thank you yaar !!

Sending this to Sunshinemom of "Tongueticklers", hosting an event with the theme Yellow-Food in colors.

Here it comes Mango Ice cream

Ingredients

1 lb tin Mango pulp (i used Keasr Mango pulp)
1 14oz tin Sweetened Condensed milk
1 8oz Whipped topping


Method

1. Pour in all the ingredients in a large bowl, mix them slowly using a hand whisk till all are mixed well.
2. Pour the mixer in a air tight container to avoid crystalization or any container with a closing lid. Freez it around 4-5 hours.
3. After two hour i mixed it and freezes again for 3 more hours.
4. When done, scoop it with the scooper or a round ladle and enjoy Mango ice cream.. as i did Yummy :)!!

Award time

Pavitra of Pakashale as passed on to me this wonderful lemonade Award. Thank you for thinking of me Pavitra, she is also from my place called Kodical in Mangalore cheers.. :) !! Lovey place with all sweet memories..







I wish to pass this on to all my fellow blogger, because all deserve it.. Enjoy friends !!

Tamarind Chutney

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Tamarind Hot N Sweet Chutney

This is very simple and easy chutney as every body knows it, which can be made either in microwave or stove. Can make it in advance, used to any type of chat, Dhokla an so on. Here is how i make this chutney as most of my friends wanted to know the recipe :) !!

Sending this chutney to the following events..
1. Ramya's - Chutney/Dip Mania.
2. Srilekha's - EFM - Microwave Oven Series



Ingredients

1/4 cup Tamarind(used Swad wet tamarind )
3/4 cup water
1/2 cup Sugar
1/4 tsp Red chilly powder
1/4 tsp Chat masala
1/4 tsp Kala Namak
Salt adjust to the taste


Method

1. In a microwave safe bowl, take the tamarind add 2-3 tbsp of water an microwave for 30 to 50 sec.
2. Let this cool and smash the tamarind pulp using water, and squeez out the pulp. Can either stain it using stainer.
3. Again pour the stained tamarind pulp in a microwave safe bowl, add sugar, chilly powder, chat masala, Kala namak, salt and microwave for 1 minute.
4. After a minute, just mix it and microwave for 1 more minute. Do this again. So microwave for 3 minutes, in each 1 minute break. As it is very hot, just to be careful while removing from the microwave.
5. Tamarind Hot N sweet chutney is ready to go in just 3 o 4 minutes. Cool for a while and then serve.. Enjoy !!

Goes to Ramya's..





Aslo goes to Srileka for..

Matki Kal Palya - Sprouted whole moth bean side dish

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Matki Kal Palya - Sprouted Whole moth side dish

This is a new dish that we both are in love with, recently. Very simple and tasty, cant stop eating :) !! , make them atleast once a week. This Whole moth bean, is called 'Matki Kal' in 'Kannada' This recipe is from my MIL, learnt from her when she was here. Enjoyed a lot with Akki rotti, as my MIL makes akki ritti the same as north karnataka style, yummy !! This is a typical north karnataka dish, as i never knew how to use these beans as i'm from south Karnataka, Mangalore :) !!

Updated:



Most of us don't know what Whole moth is??
They look similar to whole green moong but smaller in size, and bit brownish in color. Can find these beans in any Indian grocery store. Here is the link to Nirav Whole Moth/Matki from Ishopindia, where you can buy them online.







I'm sending these healthy an tasty recipe to Srivalli of "Cooking 4 all season", for her My legume love affair Event, Started by Susan.


Ingredients

1 cup Sprouted Whole Moth Bean
1/4 cup chopped onion
1 medium size chopped Tomato
2-3 Green chillies lenght wise sliced
2 tblsp chopped Cilantro for garnish


Seasoning

2 tbsp cooking Oil
1/2 tsp mustard seeds
1/2 tsp urad dal
4-5 Garlic cloves crushed
1 stand curry leafs




Method

1. For Sprouting beans:
Soak over bean in water over night, next day morning remove beans from the water and spread them on a wide vessel, sprinkle some water on the top. You can vaccum tight the vessel for just a tight lid is fine. Here I keep beans for 24 hours to sprout them out. Back in India it take only 10-12 hours i guess. My mom used to soak beans in the morning an night before bed she used to spread them out or tie them in a cotton cloth. Next day morning it was fun to see all th sprouts peeping out of the cloth :)!!
2. Heat oil in a non stick pan, add mustard seeds, when they pop up add urad dal saute for 1 minutes.
3. Add crushed garlic, saute them till they are gloden brown and add chillies, curry leafs.
4. Now add onions, fry them till onions are trasparent.
5. Time for sprouted beans to add, sprinkle little water so that they wont stick o the pan,close the lid and cook for 5 minutes. These beans are small and are cooked very soon.
6. Now add chopped tomatoes, mix and cook again for 10 minutes. Mean while just keep mixing in some intervals. Make sure the beans are cooked. At last garnish with some chopped cilantro, goes well with Akki rotti or Wheat roti or rice :) !! Enjoy !!

Goes to Srivalli's

Seame Ladoo for Makara Sankranthi

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Sesame Ladoo for Makara Sankranthi

Makar Sankranti is one of the most auspicious occasions for the Hindus, and is celebrated in almost all parts of the country in myriad cultural forms, with great devotion, fervour & gaiety. It is a harvest festival. It is the day when according to the Hindu astronomy the sun enters the rashi (zodiac) of Makara (Capricorn). Makar Sankranti is perhaps the only Indian festival whose date always falls on the same day every year i.e. the 14th of January. Makar Sankranti is celebrated in the Hindu Calendar month of Magha. There is another significance of this day, after this day, the days start becoming longer & warmer, and thus the chill of winter in on decline.

Belated Makara Sankranthi wishes with this seasme ladoo recipe :) !! I still remember those days, when i used to get all the ingrediants from the store previous day of sankranthi,for pre prepration for the ellu bella and Sesame ladoo. Last year i posted Ellu bella recipe, so this time Sesame ladoo. In kannada its called 'Ellu unde' means sesame ladoo.. :) !!

I Wish to send this ladoos to Priti's event Festive Food-Makara Sankranthi


Ingredients

11/2 cups sesame seeds
1/4 cup dalia/dalya/roasted gram without skin slightly roasted
1/4 cup peanuts roasted, unskined and splited
1-2 tbsp ghee
1 1/4 cups jaggery/brown sugar
1/2 tsp cardamom powder, freshly ground


Method

1. Roast sesame seeds in a low flame, till the color changes slightly. Keep aside.
2. Now heat a thick bottom pan with ghee in it.
3. Add the jaggery in it, keep stiring till bubbles are formed and it is golden in color.
4. Its time to add sesame, peanuts, dalia, cardamom powder and mix well. Switch off the heat, let this mixture stand for 3-4 minutes as its very hot!!.
5. Apply some ghee to both the hands and make ladoos of perfered size. Its better to make ladoos when the mixure is of tough able hot. Orlese it will be difficult to make ladoos.

Here it comes..






Goes to Priti's...

Chana Dal Wada

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Chana Dal Wada with Dill leafs

Crisp on the outside and soft inside,these are also known as dal wadas. This ia called 'Chattambade' in Kannada. I love this wada, my mother makes it very nice and crispy. So this is very nice snack during winter and rainy days. I made these wadas with dill leafs, they are wonderful.

Usually make it with coriender leafs or Mint leafs or Dill leafs. Can make wada on our perference. I had dill leafs so tried with it. Dill has it strong smell and flaour no need to add any other leafs.

I'm sending these Chana dal wada to..
1. Trupti of "Recipe Center", who is hosting Winter Treat Event.
2. Srivalli of "Cooking 4 all season", for her My legume love affair Event.
Updated : 3. Sunshinemom of "Tongueticklers", hosting an event with the theme Yellow-Food in colors



Ingredients

1 cup Bengal gram dal (chana dal)
2 tsp finely chopped green chillies
1 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
4 tblsp chopped Dill leafs
3-4 tblsp grated fresh coconut(optional)
salt to taste
oil for deep frying


Method

1.Soak the chana dal overnight or 4-5 hours minimum.
2.Grind the dal with the dry red chillies with a little water to get a thick coarse paste
3.Add all the remaining ingredients and mix well.
4.Shape into small wada and deep fry in hot oil till golden brown. Ensure that the wada are cooked in the centre also.While frying the wada you have to start with hot oil, and then reduce the flame in order to cook the dal without over browning the outer surface.
5.Drain on absorbent paper and serve hot with coconut chutney or can pick and start snacking :)!!

Chana Dal Wada..





Goes to these events..