Mango Cashewnut Kulfi

Ingredients:
1 Ltr Full Fat Milk
2 tbs Sugar (as per your taste) OR 2 tbs Condense milk if you have.
15 cashews coarsely crushed
1 Mango churned to make pulp

Method:
Boil milk at medium temperature till it becomes half; keep stirring it and clearing the borders; as fat tends to stick to walls of the pan
When it reaches half way, add sugar and cashew nut powder; and again boil for some more time till mlk gets thick
Now let the mixture come to room temperature
From the thickened milk; take out a small part and add mango pulp; this way you can create 2 layers
Use few paper glasses; fill with mango pulp; freeze it for 2 hours; and then add white milk kulfi portion and cover the glass with alumnium foil and a ice cream stick inside.
And again freeze it for over night; ensure no one opens the freezer door

 

 

Mango Cake

INGREDIENTS

• 1 cup mango, cubes
• ¾ cup 180 grams sugar
• ½ cup (120 ml) oil
• 1 tsp vinegar
• ½ tsp yellow food colour
• 2 cup (280 grams) maida / plain flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¼ cup (60 ml) milk

FOR BAKING IN COOKER:

• salt or sand

INSTRUCTIONS

• firstly, in a blender take 1 cup mango and ¾ cup sugar.
• blend to smooth puree dissolving sugar completely.
• transfer the mango puree into large bowl.
• add ½ cup oil, 1 tsp vinegar and ½ tsp yellow food colour.
• using a whisk, mix well making sure everything is well combined.
• now place a sieve and add 2 cup maida, 1 tsp baking powder, ¼ tsp baking soda and ¼ tsp salt.
• sieve the flour making sure there are no lumps.
• mix well using cut and fold method.
• now add ¼ cup milk and mix until the batter is combined well.
• to prepare cake in a pressure cooker add in 1½ cup of salt and close the lid of cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.
• now transfer the cake batter to a cake mould (dia: 7 inch, height: 4 inch). make sure to line a butter paper at the bottom to prevent from sticking.
• and also tap twice to level up uniformly and remove any air bubbles if present.
• place the cake pan into preheated cooker.
• cover and cook on a medium flame for 45 minutes. you can alternatively, preheat and bake at 180-degree celsius for 45 minutes.
• insert a toothpick and check if the cake has baked completely.
• cool the cake and then unmould the aam cake.
• finally, enjoy eggless mango cake as it is or decorate with frosting.

Courtsy: Hebbars Kitchen

 

Davanagere Benne Masala Dosa

For dosa batter
1 1/2 cup dosa rice
1/2 cup urad dal
2 – 3 handful murmura ( charmburi)
1 tsp methi seeds
Salt to taste
Soak rice, urad daln methi seeds in water for 3 to 4 hours. Then grind along with murmura into fine batter. Add 2 to 3 tbsps of maida powder ( mixed into water) n add to the batter. Ferment it overnight. Next day add salt n 1/2 tsp soda powder. Mix it well n make dosas roasted it one side only. Enjoy with chutney n bhaji.

 

Bun Dosa

Soak 2 cups dosa rice n 1 tsp methi in water for 3 – 4 hours. Then add 1 full cup of beaten rice (phova soaked in 1/2 cup of yogurt, just before 15 minutes for grinding) and grind to smooth batter. Ferment only 2 to 3 hours. After 2 to 3 hours, add salt n 1/2 tsp soda powder and add finely chopped onion, coriander leaves, green chilies.Mix well. Then make dosas, rost both sides, in ghee or oil.

 

Rava Laddoo

Recipe 
Rava / semolina / sooji 2 cups
Ghee 1/2 cup
Sugar 1 1/2 cup
Cardamom powder 1 tsp
Milk 1/4 cup
Few cashew nuts and raisins
In a pan heat some ghee and roast semolina till it turns golden brown in colour and has a nice aroma. Grind sugar to get a powdered sugar and grind d roasted semolina along with that just for a second. Mix the sugar and semolina along with roasted cashews and raisins and melted ghee and required amount of milk and start combing it together. Make round ball with the mixture and your rava laddoo is ready.

 

Wheat Flour Cake

Ingredients
1 cup powdered jaggery
2 cups wheat flour
3/4 cup Olive oil or refined oil
1/2 cup yogurt
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon powder
1/4 tsp salt
1 tbsp dry fruits
1 tap choco chips for garnishing
In a large vessel add powdered jaggery, yogurt n olive oil. Whisk n dissolve jaggery. Then add dry items, wheat flour, baking soda, baking powder, cinnamon powder, salt. Mix well. The batter should be thick. Add dry fruits.Mix it well. Transfer into loaf pan.Garnish with some choco chips. Bake 180 degree C for 30 to 35 minutes. Check by inserting a knife at the centre of the cake, if it comes clean, it means cake is ready.

 

Goan Fish Curry

For 1/2 kg pomfret
Marrinate pomfret with 1 tsp salt n 1 tsp haldi powder n keep it for 10 – 15 minutes
Grind 1/2 cup fresh coconut, 5 – 6 fried red chillies, 2 — 3 kumte chillies, 2 green chillies, 1 tsp tamarind paste, small onion cut into pieces, 3 garlic cloves, 1 tsp coriander seeds, 1/2 tsp jeera, 1/4 tsp pepper into fine paste. Then add 1 glass of water n boil to 10 to 15 minutes. Then add fish slowly and boil it for 10 minutes in low flame. Add 2 slit green chillies. Goan fish curry is ready.

 

 

Badam Burfi

Recipe :
Soak 1 cup of almonds in hot water for 30 minutes and then peel the skin. Grind it with 1/2 cup milk into a fine paste. Then add 11/2 cups of sugar in the mixie and run till it dissolves. In a pan warm about 2 tbsp of ghee and add this paste, add a bit of kesar dissolved in some warm milk (Optional). Keep stirring on low flame till it leaves the sides and forms a ball.add cardamom pd.and mix well. Flatten on greased plate and then cut into shapes.

 

 

Pumpkin leaves (Dudde panna) Phodi

Ingredients
Pumpkin leaves 10 – 15, 1 cup roasted black gram dal (udid dal) powder, 1 cup rice flour 5 tsps red chilli powder, 1/2 tsp asafoetida ( hing) powder 1 tsp tamarind pulp and salt to taste
Mix all the above ingredients, adding very little water to a paste and keep aside. Remove fibre from the leaves and wash thoroughly. Then apply masalas to all over the surface of the leaves ( same as pathrodo) fold and cut into slices. Dust with rice flour and deep fry in hot oil in a frying pan

 

Bread Badam Cake (Steamed eggless cake)

Ingredients 
Brown bread crumbs 2 cups
All purpose flour / maida 1 cup
Sugar 1 cup
Baking powder 2 tsp
Baking soda 1 tsp
Milk 2 cups
Vanilla essence 1 tsp
Ghee / melted butter 3 tbsps
Condensed milk 3 tbsps
Badam / almond slices 8 – 10
Method
Blend the brown bread into coarse crumbs. In a mixing bowl add maida, sugar, baking powder, baking soda and mix all the dry ingredients together. Now mix all wet ingredients milk, venilla essence, ghee / melted butter and condensed milk. Cake batter is ready.
Grease the cake tin with ghee and dust it with all purpose flour. Heat idli steamer / cooker. Once the steam comes pour the cake batter into the tin and place it on the steamer. Garnish with it badam / almond slice. Steam it for 40 – 45 minutes to 1 hour on low flame. Turn off the gas, and rest inside the steamer for 1 hour
Enjoy bread badam