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Friday, January 28, 2011

Mango Ice Cream (आम की थन्दएई)

I tried last Christmas making the Mango Ice cream using online recipe. It turned out little bit too sweet so then I modified the recipe little bit and here is my version of recipe. This one become popular in my family. It is very easy to make and you can serve this dessert on birthday parties, social gathering or you can make this one for your office potluck.

Ingredients:-
(1). 1 can of kesar or alphonso mango pulp
(2). 1 can fat free condensed milk
(3). half cup 2% milk(whole milk)
(4). half cup whipped cream

Recipe:
In one bowl add 300gm or 10oz of mango pulp, 10oz (roughly two third of can) fat free condensed milk and 2%milk and mix it well using whisk. Nov add whipped cream and whisk it to make sure everything is blended well. Now take this mixture and pour it into cake pan and keep it in the freezer for 5-6 hours.
After 6 hours take the ice cream out and scoop it in the bowl and serve chill.
Mango Ice Cream

Tips:- You can pour this mixture in parchment paper covered muffin pan and freeze it. After 3 hours in freezer take the pan out and insert wooden ice cream stick in semi solid ice cream put in the freezer again for another 2-3 more hours. Voila you have individual ice cream on stick. Or in Indian term it will be Mango Gulfi.

You can make whipped cream at home.
All you need is half cup heavy cream , 2 teaspoon sugar( or to taste) , 1 teaspoon Vanilla essence(Optional), a bowl and a whisk.Take heavy cream in bowl and start whisking. Add sugar and again whisk it. Whisk the cream until it becomes fluffy. Don't whisk too much otherwise it will become butter. Freeze this fluffy cream in freezer for couple of hours and you whipped cream is ready. You can use hand blender for whisking.

Thursday, January 27, 2011

Baby Food (छोटे बच्चों का खाना )

As we adult love different foods , infants/babies also loves try new texture and tastes once they start swallowing/chewing.  These tips for mothers/caregivers who have 6-12 month old babies and want to cook food for their little humans. Cooking at home for little humans are more safe , can be creative and economical. 

(1).Green beans puree:-
Starting Age:- 4 months to 1 year

Ingredients: -
Recipe:-
Take 1 cup frozen green beans and wash in water well. Put washed green beans in steamer basket , put the steamer basket in pot with water and let it simmer for 20-25 minutes on high. Turn off the stove and let it cool for few minutes. Remove the vegetable in one bowl and using hand blender make puree like texture so that baby can eat it. For 4-6 months old babies make sure it is in well pureed form. Mix this puree with breast milk or formula and give your little one. Or store this puree in small BPA free plastic container and freeze it for later use. Try avoiding adding water as boiled vegetable has enough water in it. If needed take the water that you used for boiling(couple tea spoon should do the trick).

Tips:- Same way you can make carrot puree(cut fresh carrots in small pieces); peas puree.


(2) Apple Puree:-
Starting Age:- 4 months to 1 year

Ingredients: -
Recipe:-
Wash apple and peel the apple. Cut apple into small pieces. Put  diced apple pieces in steamer basket , put the steamer basket in pot with water and let it simmer for 15-20 minutes on high. Turn off the stove and let it cool for few minutes. Remove the apple pieces in one bowl and using hand blender make puree like texture so that baby can eat it. For 4-6 months old babies make sure it is in well pureed form. Mix this puree with breast milk or formula and give your little one. Or store this puree in small BPA free plastic container and freeze it for later use.You don't need to add extra water in this as fruit will release enough water.

Tips:-once baby becomes 7-8 month(or sitter) old you can add pinch of cinnamon powder in this puree for flavor. For sitter baby you can add other fruits such as grapes or apricot with apple for more taste. Same way you can make pear puree


(3) Sweet Potato Puree:-
Starting Age:- 5 months to 1 year

Ingredients: -
Recipe:-
Wash sweet potato and cut them in big chunk(round) . Put cut sweet potato in steamer basket , put the steamer basket in pot with water and let it simmer for 20-25 minutes on high. Turn off the stove and let it cool for few minutes. Remove the skin from sweet potato and put peeled chunks in one bowl and using hand blender make puree like texture so that baby can eat it. For 4-6 months old babies make sure it is in well pureed form. Mix this puree with breast milk or formula and give your little one. Or store this puree in small BPA free plastic container and freeze it for later use.

Tips:- Same way you can make  peach puree, potato puree


Tuesday, January 18, 2011

Sabudana(Tapioca) Khichdi(साबुदाना की खिचड़ी)

Tapioca Khichadi is popular in time of Shravan month. Many people in Gujrat and Maharastra eat it during Shivratri and Janmasthami festival during fasting.
(1) 250gram Tapioca(sabudana)
(2). 1 cup roasted crushed peanut
(3). 4-5 green chillies
(4). 1 big potato( diced into small pieces)
(5). 2 tablespoon oil
(6). 1 medium size nonstick pan.
(7). 1 medium size pot for mixing
(8). 2 tsp salt (or according to taste)
(9). 2tsp red chilly powder
(10). half tsp turmeric powder(optional)
(11). 2 tsp Jeera
(12). pinch of Asafoetida

First of all soak Tapioca in water for one hour until it becomes spongy. If they are still hard keep for another 15-30 minutes. Once tapioca become spongy drain the water from it. Now in the Non stick pan take half table spoon oil and add jeera. Once jeera started crackling add Asafoetida ,cut green chillies and cut potatoes.  Add  half tsp salt, pinch of turmeric powder and 1tsp of red chilly powder and mix well. Cook the potato until they are tender. Now remove the potatoes. Now in the same pan take remaining oil and add 1 tsp jeera. Once jeera started crackling add Asafoetida and add dried tapioca. Once you add tapioca make sure that they don't stick to the pan , stir them frequently. Add salt, pinch of turmeric powder and 1tsp of red chilly powder and mix well. Let it cook for 5 minutes. If you think tapioca are very stick add little bit of oil, but don't over do it otherwise it will be very oily. 
In the big pot first add half of Marsala potatoes, half of semi crushed roasted peanut and then add half of Marsala tapioca and mix them well; now add remaining of potatoes , peanuts and tapioca and in it. Mix everything well , garnish with coriander leave and serve hot with curd to eat. Or serve with Kadhi(कढी)

Tips:- You can use make Sabudana Vada with this. Just add 1 cup rice flour and little salt in 1 cup khichadi and shallow fry in non stick pan in any shape you like and eat with chutney.


Potato Fry

Fried Sabudana
SabudanaKhichadiWithPotatoand Peanuts