Sunday, 29 July 2018

Tender coconut ice cream

Well the weather is not so hot in Bangalore anymore with rains being around almost throughout the week. But what you do when you have ample of tender coconut ?? Yes so I finally got a chance to make this very favourite ice cream of mine!! And the recipe is extremely easy, so next time you drink that coconut water, don't forget to get that malai/tender coconut home and try this satisfying ice cream!

1. 1 cup tender coconut pieces( use the thick malai, usually in a bigger sized coconut)
2. 1 cup condensed milk
3. 3/4 to 1 cup milk ( preferably full cream)

That's all!!

1. In a mixer jar add the tender coconut pieces and around 3/4 cup milk and grind it to fine paste
2. Add condensed milk to the coconut mix and pluse the mixer 2-3 times
3. If too thick you can add some more milk to get paste of pouring consistency( not too thick not too runny)
4. Add in ice cream or candy moulds and keep in freezer for setting overnight ( 8-12 hours)

When fully set, hold the mould under running water and gently release the ice cream.

You may also add mixed crushed nuts of your choice. I did  not add any as I prefer the tender coconut taste itself.

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Sunday, 22 July 2018

Palak Raita ( Spinach Curd dip)

This palak raita  is quick and tasty side dish with parathas or serves as dip too. Unusual combination of palak and curd makes it healthy and tasty.

1. 1 cup thick fresh curd
2. 1 cup spinach, finely chopped
3. 2-3 dry curd chilli( these you easily get in any shop that sells papad) or use 1-2 green chillies
4. 1/2 tsp chat masala
5. 1 tbsp oil
6. Salt to taste

1. In a pan heat oil and dry curd chilli in it till slightly brown. If insteed using green chilli, chopp it in small pieces and fry it till slight brown
2. Now add chopped spinach and let it cook. Keep stirring occasionally. As spinach changes color to darker green, switch off the flame
3. Till the pan is still hot, add curd, salt and chat Masala. Mix well.

Transfer raita in a serving bowl.
Serve with paratha or as a dip with any fries.

Saturday, 14 July 2018

Dudhi Muthiya, Lauki Muthiya


1. 200 grams or a small sized dudhi/lauki/bottle gourd
2. 1 cup gram flour 
3. 2-3 tbsp whole wheat flour 
4. 2 tbsp red chilli powder 
5. 1 tsp. turmeric powder 
6. 1 tbsp lemon juice 
7. 1 tsp sugar 
8. 1 tbsp green chilli-ginger paste 
9. Salt to taste 

For tampering:
1. 3 tbsp oil
2. 1/2 tbsp jeera 
3.  1/2 tbsp sesame seeds 
4. 4-5 curry leaves
5. 1 tbsp chopped fresh coriander 
6. 1/2 tbsp sugar 


1. Peel and grate bottle gourd. Press it with you palms and squeeze all juice and discard the juice 
2. Now mix grated bottle gourd, Besan, wheat flour, chilli powder, turmeric powder, salt, sugar, lemon juice, chilli-ginger paste in a bowl
3. Mix well make a stiff dough
4. Divide the dough into 2-3 euqal parts and make long cylindrical rolls
5. In a steamer, steam the Muthiya rolls for 10-15 mins
6. Keep the rolls aside for cooling such as to handle. Now with a help of knife, cut into thin round slices 
7. In a pan, heat oil and add jeera, sesame seeds, curry leaves and as it crackles add the steamed Muthiya. Add sugar and mix well. Let the Muthiya become slightly golden on both sides. 
8. Turn off flame and sprinkle chopped coriander 

Serve hot Muthiya as farsan with lunch or dinner or enjoy as evening snack!

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