You are currently browsing the category archive for the ‘Indian’ category.

I believe this to be my greatest discovery this summer. While I cannot honestly fathom how I did without this heavenly mango drink for so many years, I have a good mind to catch up on what I’ve been missing and I strongly urge you to do the same if you have not already done so. Mango mastani is a thick blend of fresh mango puree, chilled milk and vanilla ice cream topped with nuts, tutti fruit and candied cherries. I do not think that the term ‘milkshake’ really does it any justice to the mango mastani, which originates from Pune, Maharashtra in honor of the beautiful queen Mastani, wife of Maratha Peshwa Bajirao I. The love story of these ill-fated lovers has been over the years retold through novels, Tv series and movies, the most famous being Sanjay Leela Bhansali’s Bajirao Mastani, released in 2015. The recipe for this refreshing royal beverage, from Cook with Manali, has been tweaked to include mango sorbet as I was running short of vanilla ice cream and it serves to enhance the mango flavor, which can only be a good thing here.

MANGO MASTANI

Ingredients:

2 large ripe mangoes

1 cup whole milk, chilled

1/2 cup whipping cream

5-6 ice cubes, crushed or whole

2 tablespoons sugar, to taste

1/4 teaspoon cardamom powder

4 scoops vanilla ice cream

2 tablespoons chopped pistachios

2 tablespoons tutti frutti

2 glazed cherries

Few mango pieces

Method:

  • Peel the mangoes and remove all the pulp. Blend all the ingredients till smooth.

  • Pour into serving glasses, fill the glasses 3/4th leaving some space for ice cream.

  • Add 2 scoops of vanilla ice cream to each glass. Garnish with the chopped nuts.

  • Top with tutti frutti, mango and cherries. Serve immediately. Makes 2 servings.

Mango Mastani

Advertisements

The one vegetarian dish I always order whenever I am eating out at an Indian restaurant has to be paalak paneer. Though I may sometimes be tempted by dal makhani or baigan bharta when I look up a menu card, my final choice has to include the famous spinach gravy from North India even when I happen to order a thali meal for a quick lunch. With time, I learnt to make paalak paneer at home combining young spinach leaves from the local market and freshly made cottage cheese to match the ‘restaurant’ taste and texture of the restaurant of this favorite dish of mine. The recipe, from MyFoodStory, is one I have used many times with consistently outstanding results using minimum effort. The bright green spinach colour comes through nicely and the gravy gets much of its creamy texture from a blend of cashew nuts and tomato puree, which is best enjoyed along with a spicy masala curry and piping hot naans.

 

PAALAK PANEER

Ingredients:

5 cups spinach

1-2 green chilies

5 garlic cloves

1-inch fresh ginger

1/2 cup cashew nuts

3 tablespoons olive oil

1-inch cinnamon stick

1 dried bay leaf

2 cardamom pods

1 teaspoon minced garlic

1 small onion, finely chopped

3 large tomatoes, chopped

1 teaspoon coriander powder

1/2 teaspoon garam masala

2 tablespoons kasuri methi

2 tablespoons heavy cream

200g paneer, cut into cubes

Kitchen salt, to taste

Method:

  • Blend together fresh spinach leaves, chilies, ginger, garlic cloves and cashew nuts in blender.

  • Add 1/2 cup water and blend till smooth. Heat olive oil in a pan, add cinnamon and bay leaf.

  • Add cardamom pods and saute the spices for one minute, then add minced garlic and onions.

  • Cook onions till they are translucent and add tomatoes, coriander powder and salt to the pan.

  • Mix and cover and cook for 8 to 10 minutes till the tomatoes are soft. Pour in spinach mixture.

  • Add kasuri methi to the pan and mix well. Bring to a boil and turn the heat down to a simmer.

  • Cover and simmer for 8 to 10 minutes. Check for seasoning and add more salt, if it is required.

  • Add cream and paneer to gravy. Mix gently so as not to break paneer and cook for one minute.

  • Ladle the palak paneer into a serving dish and serve hot with naan or rice. Makes 6 servings.

Paalak Paneer

Kulfi, often likened to ice cream, actually bears subtle differences which completely sets it apart from its American counterpart. This, you will notice, as soon as you start making your own kulfi at home. Firstly, kulfi does not use eggs, which makes it safe and accessible to a larger group of foodies. The process of making this traditional Indian dessert will need you to be patient as you wait for milk to come to a slow boil; it should be thick enough to coat a spoon like a custard. The texture will remain somewhat coarse and grainy, and even more so if you plan to add ground almonds, as kulfi is not churned to get rid of ice crystals as it is done for ice cream.

This delightfully easy mango kulfi, from Cooking from Heart, works best with freshly plucked, fragrant mangoes though you can also use frozen or canned if they are not in season. This year, we have unfortunately not been blessed with a long mango season and good quality mangoes have been rare and rather expensive but do not let this keep you from trying homemade mango kulfi. If you happen to have any leftover mango pulp after this, you can always whip it with some plain yogurt to make mango lassi, a refreshing summer drink.

MANGO KULFI

Ingredients:

1 1/4 cups milk

1/4 cup cream

1/4 cup sugar

1/4 cup almonds

3 tablespoons pistachios

2 green cardamom pods

3/4 cup mango pulp

Method:

  • In a mixer jar, add 1/4 cup of almonds along with 2 cardamoms and grind to a fine powder.

  • In a bowl, add milk and bring it to boil. Next add fresh cream and let it heat on a low flame.

  • Add ground almond powder and mix well before it turns lumpy. Cook till mixture thickens.

  • Add sugar and mix until completely dissolved. Remove from heat and cool down completely.

  • Mix mango pulp with milk mixture. Sprinkle pistachio slivers at the bottom of kulfi molds.

  • Pour cooled mango mixture into prepared molds and sprinkle more pistachio slivers on top.

  • Refrigerate for 3 to 4 hours until set. Gently push an ice cream stick halfway into each kulfi.

  • Dip the molds in warm water to release the kulfi and serve immediately. Makes 6 servings.

Mango Kulfi

Advertisements

About Me

PrerrnaMirchi
Mauritius

My Baking Adventures

Daring Bakers

Blog Archives

© 2010 Inspiredtobake

Unauthorized use and/or duplication of material from Inspiredtobake without permission from the author is strictly prohibited. Excerpts and links may be used, as long as they redirect to the original content on this blog.

 Subscribe in a reader

Inspired To Bake

Promote Your Page Too

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3,744 other followers