Saturday, June 8, 2013

Mango Kulfi

As it high time for mangoes..The other evening i was roaming in my gallery and wondering what could i make other then smoothie,shake and suddenly heard bell ringing on the street of our kulfiwala..So,suddenly strikes in my mind why not mango Kulfi !! So,searched and tried which is way too easy to make..It was so easy that It can be my quick fix for some sudden dinner party in future

It was really silky in texture and was really milt in your mouth kulfi !! I was not having molds but who cares  i simple freezed it in plastic box and scooped from it at the time of serving....So without further ado,here is my Mango Kulfi...

(3 Servings)

2 Mangoes (pureed)
1/2 Cup Condensed Milk
1.5 Cup Milk(Whole fat)
2 Cardamom (powdered)
1/8 tsp Saffron Strands
2tbsp Crushed Dryfruits (roasted)

  • Heat milk in heavy bottom pan.Simmer on medium heat till it gets half .
  • Remove milk from heat.Mix in all other ingredients.
  • You can blend it in a blender.
  • Sieve the mixture in a bowl and let it cool down completely.
  • Pour in bow or Ice-cream mold.Freeze it for 6-7  hours or untill its hard enough.
  • While serving you can top it with some fresh mangoes or nuts.

# Condensed milk was enough sweet for us...You can add some sugar for sweeter Kulfi or in case mangoes are not very much sweet.

Friday, June 7, 2013

Chettinad Pakoda Kuzhambu

Well as of now maximum of all bloggers know about SNC Challenge where with every month we get a dish to prepare team North team we got this very dish as challenge this very month from Priya from priyaeasytastyrecipe.

You can check out the recipe here

This dish is very similar to our Shahi Kofte,main difference is coconut in pakodas  .. Anyway i liked this and ll definitely gonna make it again.Thanks Priya for such challenge ! 

I am not writing the recipe here as i haven't changed much in hers.. just reduced the spices as per my tastebuds..

# Keep pakoda batter bit rough otherwise it will become hard afterwards.
## I garnished my gravy with some chopped tomatoes.

Tuesday, June 4, 2013

Oats Cake with coconut glaze


Well if you got giant sweet tooth like me and a baking bug in your head than you got to keep eye on what you do in kitchen ..Now a days i try to experiment with healthier ingredients..Right now my total attention os on Oats  ( as i need to finish packet full before leaving home for another trip )

Some days back i prepared savory oats now it time for some baking with them... Over internet i found some idea about cake with coconut topping...I changed many things in it and came up with my very own cake totally healthy as it contain oats,whole wheat flour,brown/white sugar,milk with no butter !

A warm slice !

The cake was really moist,light and crumbly..I made it very light sweet as glaze compensate the sweetness..But you can adjust the sweetness as per your buds.

(6' Cake)

3/4 Cup Oats(quick)
1 Cup Whole Wheat flour
1/2 Cup Sugar(white/brown)
1tsp Vanila essence
1tsp Baking powder
1/8 tsp Baking Soda
1 Egg
2tbsp Oil
1/2 Cup Milk

For Coconut Glaze
1tbsp Butter
2tbsp Cream
1tbsp Milk
2-3 Tbsp Roast coconut flacks
2tbsp Sugar


  • Preheat the oven on 180'C.
  • Mix oats and oil together in a bowl and add boiled milk in it.Let it rest for 10 minutes untill its cooled down.
  • Add eggs,vanila essence in it and mix properly.
  • Sift flour with baking powder and soda in another bowl.Mix them into oats mixture.
  • Mix properly,you can add 1/4 cup water if batter is too thick.
  • Line the baking dish with paper and transfer the batter into it.
  • Bake for 20-25 minutes.untill toothpick comes out clean from center.
  • Meanwhile for glaze,heat butter on low heat in a pan.Add cream,sugar and milk,mix well and remove from heat.
  • Now mix coconut flacks mix for 2-3 minutes.
  • Let the cake rest for 5 minutes.Poke the top with toothpick.
  • Now spread the coconut glaze all over the cake evenly.Let it cool down for 2 hours.
  • Serve warm !

# If you want sweeter cake,use 3/4 cup of sugar.
## Its crumbly cake so,lining baking tray is must.also d mold only after cake get cool down.

Monday, June 3, 2013

Crispy Fried Fish

I made this last night just before our dinner.. As we are only two and every time he brings more then required fish for meal..i think its his way to get fish in different forms 
Generally i prepare pan fried fish in usual way..this time i added some more spices and also crispy coating..It turned our total delight ( i mean what can go wrong with fish fry  )

I marinated the fish for around 3-4 hours but i think more is next time i will prefer overtime.MAke sure your oil is not very hot otherwise u will end-up burnt skin.

Freshly fried 

Perfect flacks with nice crispy coating  !


1/2 Kg Fish (pieces)
1.3 tbsp Ginger-Garlic Paste
1tbsp Vinegar
1tbsp Lemon juice
1tsp Chili powder
1/2tsp Turmeric powder
1/4 tsp Black pepper powder
1/2tsp Garam Masala
2 Eggs
2 Cup Bread crumbs
Oil for deep frying

  • Mix all spices with lemon juice and vinegar to make thick paste.Marinade fish in this mixture for 2 hours atleast.
  • Whisk both eggs slightly in bowl.
  • In a separate wide bowl keep bread crumbs ready.
  • Take one fish at a time.Dip it in egg then carefully place it into breadcrumbs bowl.Using spoon and fork cover fish piece with crumbs.Place it on a plate.Repeat the procedure for all fish pieces.
  • Heat oil in a pan.Drop a small of fish,if it comesup immedieatly,your oil is ready.
  • Drop 3-4 pieces carefully using fork.Fry each side for 3-4 minutes.
  • Drain the excess oil and transfer fried fish on kitchen tissue paper to absorb excess oil.
  • Serve hot with onion rings and lemon wedges.

# Using hand to cover fish with breadcrumbs will make it hell messy work.So,use spoon and fork instead.

Sunday, June 2, 2013

Lunji / Sweet Mango Chutney

This chutney is must to be made in most of the North Indian Kitchen..As soon as raw mangoes starts coming in market..Mom will definitely buy some and prepare this...and if its our home,you can find this in our Fridge for whole summer.. its used to be my life saver in the season of lauki,taroi like boring veggies  ..

Some people make it with only jaggery. but this make the colour of chutney very dark and also jaggery flavor become dominating over Mangoes.But its totally upto you,you can replace sugar with jaggery.

This recipe was prepared by my MIL on my last visit to home.I was stunned with the taste as it was totally same like my Moms lunji!(i thinks there are more similarity between both of them other than their names  )
Anyway i loved it so taken some snaps right after i transferred the chutney in bowl ( this was my contribution in this very dish  )


1/2 Kg Raw Mangoes
1/2 Cup Jaggery (grated)
1 Cup Sugar
2 Cup Water
1tsp Panchphoran(cumin,fenugeek.fennel,caraway,onion seeds-mix in equal amount)
1/2tsp Chili powder
1 Whole Red Chili
1/4tsp Turmeric powder
1tbsp Ghee
Salt to taste


  • Cut the mangoes in desired shape.
  • Heat ghee in heavy bottom pan.Splutter panchphoran with whole red chili in it for seconds.
  • Add mangoes and spices.Fry for 2-3 minutes.
  • Add jaggery and sugar with water.Let it come to boil.
  • Simmer and let it cook till mangoes pieces become bit mushy.
  • Transfer it into bowl or airtight container.Store in fridge.

# Increase or reduce the amount of sugar as per your mangoes sweetness and your liking.
## You can keep or discard the seed part of mango.We love them so i used it.

Saturday, June 1, 2013

Bhutwa (Nepali style Dry Mutton)

Recently i stumble upon a blog having very different recipes from Nepal.While checking the the pages i realized that there are so so many cuisine apart from some famous one with great flavors that one life is not enough to explore all !
That blogger is not active now a days..but i simply loved some of dishes.This Mutton recipe is one of them.
Its basically like bhuna gosht but there are some spices which make it totally different experience for your palate.

Note: This dish requires lot of Mustard Oil.Please don't try to be smart and reduce the quantity as it will give you mutton curry instead of fried !

P.S. Sorry for bad quality of snaps as as it was prepared for our last night dinner party and half was already gone before clicking..some how i managed to take few 


1 Kg Mutton (prefer boneless)
2 Onions(chopped)
1 tbsp Ginger paste
1 tbsp Garlic paste
4-5 Green Chilies
1/2 tsp Methi/Fenugeek Seeds
1 tsp Ajwain/Caraway Seeds
1.5 tsp Cumin
3 Black Cardamoms
3-4 Green Cardamoms
10 Black Pepper
3-4 Red Chilies
1' Cinnamom Stick
6-7 Cloves
3 Bay Leaves
Pinch of Nutmeg
1/2 flower Mace
1 tsp Turmeric Powder
1 tsp Chili Powder
1tsp Coriander Powder
1/2 tsp Garam Masala(optional)
2 Cup Mustard Oil
Salt to taste
1/2 Cup Green Coriander

For Marination

1/2 tsp Turmeric powder
1/2 tsp Chili powder
1 Lemon Juice
2 tbsp Mustard Oil


  • Mix properly oil with lemon juice than Marinade meat with that and other spice powders.Leave it for at least 1 hour.
  • Heat oil in heavy bottom pan.Add all whole spices (other than methi and ajwain),Green chilies and chopped onions,Saute till onion turn pink and soft.
  • Now, add Methi and Ajwain seeds.Fry for couple of seconds.
  • Remove mutton from marination and discard the juice at botton.
  • Add Mutton with onion and spices in pan.Fry on high heat for 10 minutes. 
  • Cook on medium heat for another 15-20 minutes with closed lid.By then your mutton will be almost done.
  • Make runny paste of ginger-garlic paste by adding 1/2 cup water into it.
  • make space in center of cooked meat pan.Pour the ginger garlic paste there and let it cook for couple of minutes.Now mix it properly with cooked meat.
  • Cook for another 5 minutes.
  • On high heat fry till all juice evaporate.
  • Garnish with coriander leaves and serve hot.

# You can use pressure cooker to reduce time of cooking.
## Prefer small and bone less pieces for this dish.
### Some Lemon juice can be added while serving.