Tag Archives: fiesta friday

Apr29

Minced Meat Curry

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This minced meat curry is something simple, easy and can be made in minutes. This goes out well with Poori, Idly, Dosa and Chapathi. My mother and grandmother use to prepare this very often for poori or for dosa. I like this right from my childhood. I prepare this usually when my kids demand poori for lunch. Let me share the recipe…

For my other breakfast and dinner recipes, click here.

Taking this to Fiesta Friday #117 hosted by Angie@thenovicegarderner.

Minced Meat Curry
Minced Meat Curry with Poori and Mango Cumin Chutney

Ingredients:

  • Minced meat (lamb) – ½ kg
  • Onion – 2 nos (medium size)
  • Garlic – 5 cloves
  • Ginger – 2 nos (I inch pieces each)
  • Fennel seeds – 1 ½ tsp
  • Poppy seeds – 1 ½ tsp
  • Coconut pieces – 4 tbsp
  • Cinnamon – 1 stick
  • Cloves – 3 nos
  • Star Anise – 1 no
  • Chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ¼  tsp
  • Salt to taste
  • Oil – 1 tbsp
  • Curry leaves – a sprig
With spices and onions
With ground coconut paste and spice powders
Masala getting thicken
With minced meat
About to pressure-cook
After pressure cooked
Minced Meat Curry
Minced Meat Curry with Poori and Mango Cumin Chutney

Preparation:

  • Peel and finely chop the onions to small pieces.
  • Take fennel seeds, poppy seeds, ginger, garlic, coconut pieces and blend them together to a fine paste by adding little water.
  • Heat oil in a pressure cooker, add in the cloves, cinnamon, star anise and wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Pour in the coconut paste, add in the chili powder, coriander powder, and cumin powder, salt and cook until the oil separates and floats on the top.
  • Add in the minced meat and cook until the raw smell goes off.
  • Pour in 1 ½ cups of water, pressure cook for 3 whistles.
  • Remove the lid when the pressure subsides, keep in low flame until the curry thickens and oil separated and floats on the top.
  • Transfer to a bowl.

Serve hot.

 

Apr15

Sapota Chocolate Falooda

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Sapotta is a delicious calorie-rich fruit like mango, banana and jack fruit. It has a smooth and grainy texture with a sweet and musky flavor. It is also known as “chikoo” or “chiki” in Hindu, “sapota” in Telugu,“sapotta” in Tamil and “sapodilla” in English.

Recently I have been trying out few summer recipes, with fruits. Already I have shared a falooda recipe, around last summer and this time when I got to see sapotta, thought of trying out Falooda. The outcome was too good, I have induced Hershey’s chocolate syrup and condensed milk for more sweetness and more flavor.

Benefits of sapotta: The Vitamin-E in the fruit moisturizes the skin and also it is rich in antioxidants and acts as an anti-ageing agent.

Do check out my other falooda recipe in this link: https://madraasi.com/2015/06/10/falooda/ and other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/

Taking this to Fiesta Friday #115 hosted by Angie@thenovicegarderner

Let us move on to the recipe…

Sapotta Chocolate Falooda

Sapotta Chocolate Falooda

Ingredients:

  • Sapota – 2 nos
  • Hershey’s syrup – 1 tbsp
  • Condensed milk – 2 tbsp
  • Basil seeds – 2 tbsp
  • Falooda sev or Vermicelli – 2 tbsp
  • Ice cream (Chocolate or Butter Scotch) – 2 scoops

Preparation:

  • Peel and roughly chop the sapota into fine pieces. Keep it aside.
  • Boil the vermicelli or falooda sev, drain the water and keep it aside.
  • Soak basil seeds in water for 20 mins and keep it aside.
  • Take a long tall glass, add in half the quantity of sapota, add in a tbsp. of basil seeds and add in a tbsp. of vermicelli.
  • Pour in 1 ½ tbsp. of Hershey’s chocolate syrup, add in the leftover sapota, top in with leftover basil seeds and then little the amount of vermicelli.
  • Pour in 2 tbsp of condensed milk, drizzle hershey’s chocolate syrup over it.
  • Add in 2 scoops of ice cream (chocolate or butterscotch).
  • Top it with little basil seeds.

Served chilled.

 

Apr8

Pista Nungu Mousse / Pistachios Ice-Apple Mousse

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Nungu / Ice-Apple is a seasonal fruit available only on summers. I use to have nungu after peeling their skin during my childhood. There is one such sweet memory from my childhood, most of the times I and my cousin use pierce a hole and drink the water from all the nungu and keep it as such in the place and move out as we never did anything. But finally one day we were caught red handed and got nicely from the whole family (cousins). After that whenever we get nungu in home, my mom and aunty use to force everyone will have the nungu and as we can’t look into it everytime 😛  remembering such a sweet moment when the great day April 10th is about to knock again in my life.

As me my kids also likes to have only the water, but as of summer and know after realizing the health benefits of nungu as a super coolant, I want to make them consume. Last year I have tried out few recipes like Nungu payasam, crumbled Ice-Apple, Nungu Milkshake and now this time it’s been MOUSSE. This is my first attempt with mousse and so happy I have tried it out with Nungu/Ice-Apple/Toddy Palm, I got to try two versions and both of them was a super dooper hit with my kids.

A very easy, simple but very healthy and perfect coolant recipe for this Hot Hot Boiling Indian Summers, give a try and enjoy the summer. Let me share the recipe of PISTA ICE-APPLE MOUSSE…

As it’s Friday, sharing my happiness by partying with my all time favorite Fiesta Friday #114 hosted by Angie@thenovicegarderner.

For more summer recipes, do check out this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/

Pista Nungu Mousse / Pistachios Ice-Apple Mousse

Pista Nungu Mousse / Pistachios Ice-Apple Mousse

Ingredients:

  • Pistachios (unsalted) – 15 nos
  • Saffron – few strands
  • Milk – 2 cups
  • Nungu / Ice-Apple – 3 nos (medium ones are preferred neither soft nor too hard)
  • Sugar – 3 tsp
  • Gelatin – 2 tsp
  • Whipped cream – 3 tbsp.
Milk getting boiled with saffron
Getting boiled with pistachios
With gelatin
All together getting grinded
After getting whipped
Pista Nungu Mousse / Pistachios Ice-Apple Mousse
Pista Nungu Mousse / Pistachios Ice-Apple Mousse

Preparation:

  • Soak pistachios in warm water for 20 mins or leave them in boiling water for 15 mins.
  • Drain the water, bring it to room temperature, peel the skin and keep it aside.
  • Peel the skin and chop the pistachios into fine pieces.
  • Roughly chop the nungu into pieces, blend these nungu pieces along with a cup of milk to a fine paste, keep it aside.
  • Boil a cup of milk, add in ¾ th portion of pistachios along with 3 tsp of sugar and few strands of saffron for 2 mins or until the milk starts turning in colour.
  • Remove from fire and wait until it the milk reaches the luke warm texture, now add in 2 tsp of gelatin and stir well, so that it would get dissolved (be sure no lumps should be formed).
  • Now pour in this pistachio milk to the blender along with the nungu paste and blend for a min or just whip it.
  • Beat the whipped cream well.
  • Take a glass, pour nungu mixture to half the quantity of glass then fill the rest of the glass with whipped cream.
  • Top it with the finely sliced pistachios and few strands of saffron.
  • Refrigerate for 3 to 4 hrs and serve chilled.