Mango Sundae Ice-cream

Mango Sundae Ice-cream

Ingredients (for 2 servings)

4 scoop Vanilla Ice Cream or mango ice-cream

2 Ripe Mangoes (chopped)

2 tbsp chopped Walnuts, Pistachios, almonds

2 tbsp Mango Pulp

4 wafers biscuit

Method  (How to make Mango icecream sundae)

Peel the mango skin and cut them into small pieces.  Keep few big slices separately to decorate the sundae.

Put one big scoop of ice cream into the bowl.

Put one layer of mangoes.

Put one more scoop of ice cream.

Top it with 2-3 tablespoons of mango pulp and chopped nuts.

Decorate it with 2-3 slices of mangoes and wafers.

Mango sundae is ready.

Potato Macaroni Curry

Potato Macaroni Curry

Ingredients (for 3-4 servings)

1 cup macaroni

4 medium size tomato

2 medium size potato

1 large onion finely chopped

3 tbsp oil

2 ½ cup water

1 tbsp coriander powder

½ tsp chilli powder

½ tsp turmeric powder

½ tsp garam masala

½ tsp cumin seeds powder

Salt as per taste

2 tbsp chopped coriander leaves

Method

Heat oil in a pressure cooker, add chopped onion and fry till light brown, add potato and fry for few minutes add tomato, salt and spices and cook for 2-3 minutes or till tomato mashed.

Add macaroni and water and pressure cook for 2 whistle, shimmer for 3-4 minutes switch off the flame.

When the pressure is out, open the lid.

Garnish with fresh coriander leaves and serve hot with paratha or steam rice.

Keywords: Macaroni curry   Side Dish for rice or Paratha 

Sweet Mango Pickle

Sweet Mango Pickle    

Ingredients

1 kg raw mango

5-6 cloves

1 inch cinnamon

3 tbsp dry coriander

½  piece of nutmeg

½ tsp saffron

50 gram Nigella seed

100 gram red chilli powder

5-6 cardamom

100 gram fennel seeds

1 tbsp cumin seeds

1 tbsp black cumin  seeds (shah Jeera)

1 tbsp fenugreek seeds

1 tbsp dry ginger powder

1 ½ kg sugar

100 gram Rock Salt

Method (How to make sweet mango pickle)

Dry roast all spices and grind, till you get a coarse mixture. don’t make a fine powder..

Wash the mangoes and then dry them with a clean kitchen towel. there should be no trace of moisture on the mangoes. chop the mangoes into long sized pieces.

Now mix all spices into the chopped mango. Add salt and sugar and saffron.

now put this pickle mixture in a sterilized glass jar. you can also use a bharni.

And cover with a dry cloth. And keep in sun light for 2 weeks.

Mix every day with dry spoon.

After 2 weeks pickle s ready for eat.

Key words: Sweet mango pickle Aam ka meetha acchar kacche aam ka meetha accha 

Mango Muffins

Mango Muffins

 

Ingredients (for 8-10 muffins)

½ cup ripe mango pulp

1 ½  cup refined flour (Maida)

1 tsp baking powder

1/6 tsp soda bi carb

200 ml condensed milk

5 tbsp Butter (melted)

1/6 tsp vanilla essence

2-3 tbsp milk

Method (How to make mango muffin cake for kids)

Mix the plain flour, baking powder and soda bi-carb in a deep bowl and sieve it 2-3 times and Keep aside.

Combine the condensed milk, mango pulp, butter and vanilla essence in another deep bowl and mix well.

Combine the flour mixture and the wet mixture and fold gently using a wooden spoon or spatula.

Add 2-3  tbsp of milk, mix well to get a batter of dropping consistency.

Place 8 paper cups in 8 muffin moulds of a muffin tray.

Drop spoonful of the batter into each muffin mould and tap it lightly.

Bake in a pre-heated oven at 200°c for 15-20 minutes or until a toothpick inserted in a muffin comes out clean.

Keywords: Mango Cake   Cup Cake For Kids  Tiffin Recipe   Tea Time Recipe  Lunch Box Recipes

Raw Mango Kheer

Raw Mango Kheer

Ingredients

2 Raw mango (Totapari mango)

½ litre full cream milk

100 ml condensed milk

100 gram sugar

10 almonds (chopped)

10 pistachios  (chopped)

2 pinch green cardamom powder

Few thread saffron

Method (How to make raw mango kheer at home)

Peel the mangoes the great with thick greater,  Squeeze  out all the juice from the mango.

Add one glass water to the mango and the boil for 5-6 min. switch off the flame and put mango pulp in a sieve and drain water wash mango under the running water  till all sourness gone.

Boil milk till half of the quantity add mango, condensed milk and sugar cook for 10-12 minutes on low flame. Add cardamom powder and chopped almonds and pistachios.

When cool down completely, keep it in the fridge and serve chilled.

Raw Mango Pickle

Raw Mango Pickle

Ingredients

1 kg raw mangoes cut into ½ “  pieces
1 tbsp turmeric powder
1/4 cup fennel seeds
1 tbsp fenugreek seeds
2 tbsp yellow mustard  seeds
1 tsp nigella seed  (kalaunji)
1/2 tsp asafoetida
2 tbsp chilli powder
1 cup mustard oil
4 tbsp salt

Method (how to make easy mango pickle at home)

Combine the mangoes, turmeric powder and 2 tablespoons of salt and mix well.

Place the mangoes on a big bowl and  cover with a clean muslin cloth and place under the sun for 4 to 6 hours.

After 6 hrs remove the water from the mangoes.

Coarsely ground the fennel seeds, mustard seeds, fenugreek seeds and kalaunji seed and mix into the mangoes.

Add chilli powder, remaining salt  and asafoetida.

Heat the oil and keep it for cool down completely. After cool down mix oil into the pickle.

Bottle the pickle in a glass jar and place the pickle under the sun for 4 to 5 days. This pickle can be stored for upto 1 year.

Mumbai special Bhel Puri

Mumbai special Bhel Puri

Ingredients(4-5 Servings)

250gram crisp puffed rice (Murmura)
2 medium onion finely chopped

2 medium tomato deseeded and finely chopped

¼ cup chopped cucumber
1/2 cup  boiled potato finely chopped

2 tbsp raw mangoes finely chopped

2-3 green chillies finely chopped

2 tbsp roasted peanuts

2 tbsp boiled Bengal gram

2 tsp garlic chutney
8 tbsp sweet tamarind (imli ki meethi) chutney
4 tbsp green mint (pudina) chutney
1 tsp blacks salt

½ tsp garam masala

Salt as per taste
1/2 tbsp lemon juice

For The Garnishing
8 crushed papdis

2 tbsp nylon sev
2 tbsp coriander chopped

Method (How to make Mumbai style bhelpuri at home)

Combine all the ingredients in a large bowl and mix well

Toss gently till all the ingredients are well mixed.

Garnish with the crushed papdis, sev and coriander.

Serve immediately.