Tag Archives: summer collections

May28

Mango Squash

Posted on by
Standard

Mango is known as the “King of Fruits”, even though most of us hates summer there is a reason where everyone expects for summer – It’s none other than these Mangoes. Not only kids, most of us love mangoes because of its sweetness. As its seasonal fruit and we get only on summers, we can prepare squash, jam, chutney and refrigerate it for our future use.

Mango squash is a golden, pulpy and sweet liquid prepared very easily at our home. The only thing here is refrigerate them in a sterilized bottle and store them for long life. Let me share the recipe…

For other summer recipes, click here and for grapefruit squash recipe click here.

Mango Squash

Mango Squash

Ingredients:

  • Mangoes – 2 nos (medium size)
  • Sugar – 5 tbsp
  • Lemon juice – 2 tbsp.
Mango juice getting filtered
Mango juice to sugar syrup
Getting cooked
Mango squash almost done
Mango Squash
Mango Squash
Mango squash with water and falooda seeds

Preparation:

  • Peel and chop the mangoes roughly to small pieces.
  • Blend them well to a fine paste with ¼ cup of water.
  • Bring a litre of water to boil in a sauce pan.
  • Add in the sugar, stir well until it dissolves and cook for 10 mins.
  • Pour in the lemon juice and cook in medium flame for 10 mins.
  • Meanwhile, filter the mango juice in a bowl.
  • Pour in the mango juice and cook in medium flame for 15 mins or until it reaches thick or squash consistency.
  • Remove from the fire, leave it aside and bring it to room temperature.
  • Transfer the squash to a sterilized bottle and refrigerate for months.

How to serve: Mix equal quantity of squash and chilled water and serve chilled or Soak 1 tsp falooda seeds or sharbhat seeds in ½ cup of water and top it with the juice (squash mixed with water) and serve chilled.

May10

Raw Mango Chili Ice Cream

Posted on by
Standard

Already few months back I have discussed about #Foodventures in one of my post, let me share that the contest in on , and when it comes to a dinner with Michelin Star Chef – Vikas Khanna or Food Connoisseur – Vir Sanghvi, who will end up trying with one adventure. Now this comes with Food Topics – my 2nd post getting under Sweet and Spicy.

When it comes sweet and spicy, my mind strike only for dessert, as of summer vacation and kids at home. Due to summer, now every one of us try hard to keep us cool and so me. Finally got struck with Ice creams and this resulted me to take a challenge with a Sweet and Spicy Ice Creams. Recently I have tried out Mint Ice creams and it was such a hit not only in home, family and among friends but also with my followers.

Now my brain started to work on the ingredients, as my fellow foodie friends Naveen and Sangeeta Das, suggested me to give a try with Raw Mango and Chili, after the mint ice cream. I kept dragging in the preparation, and now this is the right time for preparation. But they want me try out raw mango ice cream and Chili Ice Cream. But after this topic, I thought why we don’t combine both raw mango and Chilies into an ice cream

Now I am ready for the adventure with food and this is called FOODVENTURE. The main aim of the #foodventure is to spread the passion in food. I tried out my “RAW MANGO CHILI ICE CREAM”, I don’t want to mention that there is something different but everything is different in this Ice Cream.

The Ice Cream came out to its own perfect texture, one could feel the flavor of raw mango and chili and when it melts in the mouth we can feel the tingling taste of raw mango with little sweetness, and punch of green chili.

The secret of the taste is “Too much of anything is good for nothing”, so be sure with the right quantity of raw mango, green chilies and sugar getting induced in the Ice Cream. When something induced much, you will miss the punch in the Ice Cream.

Not only it’s me and my hubby, also my kids liked to have this Ice Cream. A must to try and also friends, like me each and every one of you would have a good and wonderful adventure with food. Feel free to share your adventure on Foodventures by Axis Bank Dining Delights and a person with the best foodventure will have dinner with Michelin Star Chef – Vikas Khanna and Food Connoisseur – Vir Sanghvi.

Raw Mango Chili Ice Cream
Raw Mango Chili Ice Cream

Let me share my recipe…

Ingredients:

  • Full fat milk – 1 cup
  • Fresh cream – ¾ cup
  • Sugar – ¾ cup + 1 tbsp
  • Raw Mango – ¾  cup
  • Green chili – 1 no (medium sized)
  • Salt – a pinch
Raw Mango and green chili about to blend
Full fat milk and fresh cream getting whisked
Grounded mango green chili paste
Grounded paste to the milk mixture
Grated raw mango
All set to freeze
Getting scrapped
Again preparing raw mango and green chili paste
Scrapped ice cream about to blend
With grated raw mango
Ice cream blended
Again all set to freeze
After freezed – Raw Mango Chili Ice cream
Getting scooped
Raw Mango Chili Ice Cream
Raw Mango Chili Ice Cream

Preparation:

  • Pour the milk in a wide mouth bowl, pour in the fresh cream and mix them well.
  • Grind the sugar to a fine powder, keep it aside.
  • Add in the sugar to the bowl and whisk it well, until the sugar gets dissolved.
  • Take ¼ cup of mango pieces, pinch of salt and half the green chili in a blender, blend them well to a fine paste by pouring in 2 tbsp of water.
  • Pour in the mango paste to the milk mixture and whisk them well until it becomes fluffy.
  • Grate rest of the raw mango pieces and keep it aside.
  • Sprinkle half the quantity of grated mango pieces to the milk mixture, whisk it.
  • Pour the milk mixture to an air tight container and freeze it for 5 to 6 hrs.
  • After 6 hrs, blend the leftover mango pieces and the green chili, with a tbsp. of water to a fine paste.
  • Remove the container, scrap the ice cream, transfer it to a blender and blend the well with the mango paste until fluffy.
  • Add in the leftover grated mango to the ice cream, whisk it well.
  • Pour it to an air tight container and freeze it for another 6 to 8 hrs.
  • Remove the bowl from the freezer, scoop the ice cream and serve chilled.

Serve chilled with a sprig of mint leaves.

Do check out this video for more details about the #Foodventure – https://www.youtube.com/watch?v=_ZXFbD1xYgI

 

 

May5

Tender Coconut Custard

Posted on by
Standard

This is my next share about my adventure with food, so called foodventure –Dessert with Twist. I hate summers, but like the nature produce at summer. As a foodie, I like to explore and give a try to all the fruits and veggies, gifted by nature and at times I too develop a healthy coolant recipe with no artificial flavoring or artificial essence. I like to have tender coconut, on summers right from my childhood. But whenever I have tender coconut, I would demand for the tender coconut meat, when I found it glassy and thin I would like to have it. Incase if it’s hard and thick, I would never have it.

This things happens right from my childhood, but now after developing few culinary skills, I thought why we don’t try something with this tender coconut meat. This time when I had tender coconut, I got the tender coconut meat home, and was wondering what to prepare with this. Just like that went and checked my refrigerator and found summer special fruits lying there. It was apple, plum and banana and whenever I have apple and banana at home, I go for fruit custard which I love to the core and would say my anytime favorite dessert.

Tender Coconut / Yelaneer Custard
Tender Coconut / Yelaneer Fruit Custard

And now hope you all would have caught what my mind says, yes my mind wants me to try Custard with the Tender coconut meat. I very well knew that once the tender coconut meat gets grinded with milk or tender coconut water, it would retain a thick and fluffy texture. And so now I am into action, as told in the previous post – Let me share my adventure with food with #Foodventures, conducted by Axis Bank Dining Delights where the best foodventure will get a chance to dine with Michelin Star Chef – Vikas Khanna and Food Connoisseur Vir. Sanghvi.

Never miss the opportunity to get featured with the celebrities and to bring out your #Foodventures to the world.

You can also refer to their website in this link: http://foodventures.diningdelights.in/ and the video to get a clear view of #Foodventures: https://www.youtube.com/watch?v=oTUKM0Chop8

Let me now share my recipe…

Ingredients:

  • Tender coconut meat / Yelaneer Thengai – 2 nos
  • Milk – ½ cup
  • Sugar – 1 tbsp
  • Agar-agar – a fistful
  • Mixed fruits (pomegranate, apple, papaya, watermelon) – 2 cups
Yelaneer/Tender coconut meat about to blend
Blended all together with milk and sugar
Agar-agar getting boiled
Almost dissolved
Blended with agar-agar mixture
Into the mould
After 6 hrs of refrigeration and completely set
Tender Coconut / Yelaneer Custard
Tender Coconut / Yelaneer Fruit Custard

Preparation:

  • Drain all the water and take only the tender coconut meat in the blender. Blend well to a fine paste.
  • Pour in the milk along with sugar and blend them well to a fine paste.
  • Meanwhile wash the agar-agar in running water (until it becomes soft).
  • Boil the water, add in the agar-agar and continue until it gets dissolved in water.
  • Remove from flame, bring it to room temperature.
  • Pour it to the tender coconut paste, continue blending it to fine paste.
  • Pour it to bowl, refrigerate it for 5 hrs.
  • Peel and finely chop the fruits. In a glass bowl, start layering the fruits one by one and top it with tender coconut custard.
  • Refrigerate for 20 to 30 mins.