Mango Delight Ice Cream

Mom got a big basket of fresh Mangoes from the farmers market last saturday for just $3. I think they were around 11 or 12 in one basket. And these looked more like Rasalu type of Mangoes that we get in India and they were real sweet, not like the ones that we get in our Indian Stores.

This quickly reminded me of Mango Delight Ice Cream, the recipe that I noted down from a TV show recently. We made these creamy and heavenly ice creams in less than 10 mins and I just finished eating my second one.

This goes to the event Monthly Mingle 23-Mango Mania

Here is the Printer-Friendly Recipe: Mango Delight Ice Cream

Ingredients

2 fresh ripe Mangoes
50 g Cream

100 g Condensed Milk

half cup gelatin

1 cup milk

1 cup sugar

1/2 tsp cardammom powder

food color, optional

Method

1. Puree mangoes in a blender.
2. Add fresh cream, sugar, condensed milk, elaichi powder and mix.
3. Add some milk, gelatin, food color (this is because the mango color gets reduced with the addition of all the dairy items, I avoided it and still they looked good)
4. Whisk again in the blender and put it moulds or cups and freeze for 10 mins.

Sapota/Chikoo Milkshake

I always loved this fruit in my school days. Vendors used to sell these in the colony and my mom used to buy these for us. She used to buy the ripe ones thinking that they would be sweet. But, I have eaten only small sized ones in Hyderabad and now I see large ones in the US and I heard that these are mostly imported from Mexico.

I made this drink with frozen Sapotas, bought from the Indian store last week.

It was very heavy on the stomach even though I made the drink with fat free milk, we even thought of skipping our dinner. I guess this is best served for the brunches on a busy day.

You need…

2 cups frozen Chikoo
2 cups fat free milk
1 tbsp dry fruit masala
2 tbsp cream (optional)
2 tbsp ricotta cheese (optional)
4 tbsp sugar (add more if you like)

1. Put them all in a blender, blend and serve cold.

If you are not conscious of fatty stuff, then serve it with whipped cream.

Facts about Sapota/Chikoo

A rich source of digestible sugar, the chikoo is rich in protein, fibre and minerals like phosphorus, calcium and iron. Some like this fruit as it is fleshy while others savour it for its sweetness. The chikoo tree begins bearing fruit within three years of planting. One of the main reasons for its popularity with the gardeners is that there is no danger of pilferage of the fruit as it is ripened in the basket and not on the tree, where it remains hard, astringent and rich in latex (the milk that oozes out when it is scratched).

Not many people know that the latex extracted from the chikoo stem forms the base material for the chewing gum.

A boy selling Sapotas in India.

Picture source: Wikipedia

Content source: TribuneIndia

Malai Bhindi/Okra

The thought that came to me soon after seeing these fresh, tender, soft Bhindis(Lady’s Fingers/Okras) is Malai Bhindi recipe. It’s been a while since I made this curry. Plus I had some naans at home and thought that, that would complete my meal.

There are so many childhood memories I have with this vegetable. My mom would make bhindi fry atleast once a week for the lunch along with parathas. And I used to wait for the lunch break to eat them. This was one of my favorites in those days esp those small eggs inside of bhindi, it was so much fun eating them. The thought that makes me laugh even today is the way we used to eat bhindi curry during the exams season as bhindi is supposed to sharpen the memory. Not just us but my cousins and everyone around.

Deep fried okra is quite popular in the United States but I never tasted that. Did anyone of you tried that? let me know how it tastes?


To prepare this you need...
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Ingredients
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20 bhindis
1 medium onion
1 medium tomato
1/2 cup cream
6 tbsp oil
1 tbsp ginger garlic paste
salt to taste
cilantro for garnishing

powders

1 tbsp coriander
1/2 tbsp jeera
1/2 tbsp garam masala
1 tbsp chilli powder
a pinch of turmeric

1. Cut the head and tail of the bhindis and cook them by roasting them in 2 spoons oil.
2. On the side, blend onion, tomato.
3. Heat a cooking pan, add 3 spoons oil, add the onion, tomato mixture and let it cook for 10-15 mins.
4. Add the ginger-garlic paste and try for 2 mins.
5. Add all the powders and cook for 2 more minutes.
6. Add bhindis, salt and cook for another 5 mins.
7. Finally add cream and switch off the stove and keep it covered for 5 mins.
8. Garnish with cilantro at the end.

Serve with naan, it tastes great. You should eat this to know its delicious taste.