Very delicious homemade mango icecream!
Ingredients:
Mango pulp-1 cup-(strain the pulp through a sieve to remove fibers ),
Amul cream(small tetra pack)-180 ml-low fat 25%,
Milk full fat-1/2 cup,
Icing sugar(sieved)-1/4 cup,had to add 4 tbsp more to adjust the sweetness,
Vanilla essence-3/4 tsp.
Note-would have preferred full fat cream,but this is what is available locally.
Since the weather is hot and the cream is of low fat content,it is a little difficult to get a soft peak of the cream.It takes 12 to 15 minutes to get the cream light and soft.
I have used a bowl with ice cubes and 1/2 glass cold water to keep the bowl to beat the cream.
Keep the beater blade and the bowl in which you plan to beat the cream, for half hour in the freezer to chill.
You will need a beater and a hand blender.
Method:
Peel the mangoes and cut into small pieces.
Blend them in a blender to make them into puree or use a hand blender.
Sieve the puree in a bowl, through a strainer to remove the fibers.
Measure one cup and put in the fridge to cool.
Milk and cream should be cold too.
Take a large bowl and put ice cubes and cold water in it.
Place the chilled bowl on it.
Pour the whole tetra pack of 180 ml of cream and beat with the blender for 12 to 15 minutes until the cream is light and fluffy and very little soft peaks will appear.Heavy cream will not take so much time.
Add icing sugar in batches and beat for few seconds.
Add vanilla essence with the last batch of sugar and beat for few seconds.
Add 1 cup of mango pulp and 1/2 cup of full fat cream milk.
Run the blender for 2 minutes.(adjust sweetness)
Pour the creamy mango mixture to the loaf pan or a plastic container(do not use glass container to freeze the ice cream as the difference in temperature out side and inside will break the glass bowl)
Cover with aluminium foil.
Put in the freezer for two hours.
After two hours the sides will start to harden and form crystals.
Run a hand blender for 1 minutes all around to break the ice crystals.
Bubbles will form on top.Run a fork to break it and then cover and put back the pan in the freezer for another two hour.
Run the hand blender for a minute.
Smooth the top with a knife or back of the spoon.
Cover and put back the loaf pan in the freezer to set overnight.
Since this icecream is made using a blender and not an icecream maker,the icecream will be a little hard when you take out from the fridge.
Leave it for 15 minutes for the icecream to soften.
After 15 minutes the sides will start to melt and then using a spoon or icecream scoop,scoop out the mango icecream in your serving bowl.
Once you taste it will be amazing! The ice cream will melt in your mouth and it will be difficult to judge if this is better or the the market one:)
Serve with fresh cut mangoes.
Serves eight large scoops.
This recipe is from Joyofbaking.com
Soft and moist cake!
Ingredients:(I have halved the measurment as the recipe was of two cakes)
All purpose flour-1/2 cup+1/4 cup+2 tbsp,
Whiter sugar (powdered)- little less then 1 cup,
Cocoa pwd-1/4 cup,
Baking pwd-3/4 tsp,
Baking soda-3/4 tsp,
Salt-1/4 tsp,
Coffee or water-1/2 cup-heat 1/2 cup of water in microwave and then add 1 tsp of coffee-if you do not like coffee then use 1/2 cup of water,
Milk-1/2 cup,
Egg-1-beaten,
Vanilla essence-3/4 tsp,
Canola oil-1/4 cup or melted butter(if you do not like to use oil,then use melted butter.But if the butter is salted then skip the 1/4 tsp of salt in the ingredient list)
Method:
Pre heat oven to 180 C for 10 to 15 minutes.
Grease an 8 inch round baking pan with butter.
Cut butter paper the size of the base of the pan-(place the pan upside down on the butter paper and run a pencil round the edge of the pan.Remove the pan and cut the line marked with the pencil)Place the round cut over the greased base.Grease the butter paper with butter.
Take a bowl and sieve flour.
Measure 1/2 cup plus 1/4 cup and 2 tbsp of flour in a bowl.
Put a sieve over the bowl and add cocoa pwd,baking pwd ,baking soda and salt.(cocoa pwd has lumps,so it has to be sieved)
Add sugar.
Sieve all the ingredients and using a wire whisk,mix all the dry ingredients.
Once the coffee is slightly cool,add milk,vanilla essence,canola oil and 1 beaten egg.
Mix all the wet ingredients with a spoon.
Pour the wet ingredients to the dry ingredients.
Lightly fold with a flat spatulla,then using a wire whisk mix the batter to make it smooth( for few seconds)
Pour the batter to the greased pan ( the batter is not thick ).
Tap the pan on the counter few times to remove air bubbles.
Place the pan in the oven to bake for 30 minutes.
Every oven will differ a little in baking time,so check 2 minutes early then the full baking time.
Tooth pick inserted in the centre should come out clean.
Place the pan on wire rack to cool for 5 to 7 minutes.
Run a knife around the edges to loosen the cake.
Place a greased plate or greased wire rack on top of the pan and invert the cake.
Remove the butter paper of the cake and then using a plate revert back again.
Place the cake on wire rack to cool completely.
This cake is soft and moist due to the use of canola oil.
If you like to use butter instead of oil,then use melted butter.
Can be kept in the fridge.
It is a easy and delicious recipe as you just have to mix everything in a bowl and leave it to marinate and then let it cook on its own juice and then follow a few steps more!
It was made using mutton but I have tried it with chicken!
Ingredients:
Bone in chicken-1 kg,
Onion(medium) -6 or1/2 kg-halved and then chopped into quarters or thick slices,
Ginger shredded or paste-1 tbsp,
Garlic paste-1 tbsp,
Coriander pwd-2 tsp,
Cumin pwd-2 tsp,
Red chilli pwd-1 tsp,
Turmeric pwd-1/2 tsp,
Garam masala pwd-1/2 tsp,
Salt to taste,
Cinnamon stick-2,
Cloves-4,
Big cardamom-2,
Small cardamom-4,
Bay leaf-2,
Black peppercorn-10,
Mustard oil-4 tbsp,
Water -1 cup.
Note:I have added whole spices and curd to the marination!
Method:
Wash the chicken and drain out the excess water.
Slice the onion into thick slices.
Take a bowl and put the chicken,1/2 cup curd,salt 1 tsp,2 tsp coriander pwd,2 tsp cumin pwd,1/2 tsp turmeric pwd,1 tsp red chilli pwd,1/2 tsp garam masala pwd,2 cinnamon stick,4 cloves,2 big cardamom and 4 small cardamom,2 bayleaf.
Mix everything and then add the sliced onions.
Mix again.
Cover and let it marinate for 1/2 hour at room temperature.
If making mutton recipe then marinate for 2 hours (it can be kept overnight in the fridge).
Heat kadhai with 4 tbsp of mustard oil.
As oil heats up,lower the heat and add the marinated chicken.
Stir and raise the heat.
As the sides start to boil,put a lid on the kadahi.
Let it cook on high heat for 3 to four minutes.
When you see the steam forming under the lid,then lower the heat and let it cook on simmer for 20 minutes.
Stir once in between.
Since it is chicken the cooking time will be less.
After 20 minutes,the chicken will be 80% done.
Raise the heat to high and let the gravy dry.
Keep tossing the chicken so that it is evenly cooked and fried at the same time.
It will take 10 minutes for the gravy to dry and coat the chicken.
Once it evenly fried and the onions coat the chicken then add 1 cup of warm water.
Let the gravy come to a boiling point.
Adjust salt and the tenderness of the chicken.
Cover and lower the heat and let it cook till tender.
After 5 minutes, oil will start to float on top.Check the tenderness and if the chicken is cooked,then close gas.
Chicken masala is ready.
Enjoy chicken masala with roti or rice.
