Tuesday, January 10, 2012

Homemade Mango Icecream....


Mango Pulp – 30 oz can
Sweetened Condensed Milk – 14 oz can
Whipped Topping – 8 oz container
Fresh Mango – cubed, optional


In a big bowl pour in the Mango Pulp, Condensed Milk and the Whipped Topping.
Fold them in very well but very gently.
Pour into a dish with a tight fitting lid.
Cover and place in the freezer for 2 hours.
Allow it to freeze for another 3 hours or so.
Serve and enjoy!


1. Fresh Mango plup can be substituted for the can.

Recipe from a cooking channel...

Enjoy the New year with this sweet treat...


Corainder Rice...Cilantro Rice


1 cup rice

2-3 tsp oil

Salt to taste

For grinding:

1 cup coriander leaves

1 onion

2-3 green chillies

For Tempering:

1 tsp Chana dal (Bengal gram dal)

1 tsp urad dal

1 tsp cashew nuts opt..i didn't use

Asafoetida- a pinch

whole red chilli 2

1/2 onion to saute//


Grind the coriander leaves along with other ingredients. In a pan heat oil and onion n temper with the given ingredients. To that add the coriander paste and salt. Let it cook for few minutes until the raw smell of the onion and coriander is gone. Add the rice and fold gently until all the ingredients mix well and the rice takes up the flavours. n cook in rice cooker...or open pan..

Serve hot with pappad or chips...

opt can squeeze a lime..

Enjoy this simple yet yummy dish...


Butter Chicken


Oil 1 tsp
butter 1 tbsp
chicken 1 kg
chilli pwd 1 tsp i used kashmiri chilli pwd
cream 1/2 cup i used sour cream
garam masala a pinch
ginger garlic cut pieces 1 tsp each
green chillis 2 can deseed if u want less spicy
onion 1 large
Mace 1
cardamon 4
kasuri methi 1 tsp
tomatoes 3

marinate chicken

tandoori masala 1/2 tsp
ginger garlic paste 1/2 tsp


Marinate the chicken for one hour
Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.

In the remaining oil butter , add cardamon mace chopped onions fry till golden, then add the ginger-garlic tomatoes kasuri methi ,chillies, chill pwd n once cooked grind into puree..turn to the pan add the fried chicken pieces .Add the cream at the end...

Mix well and cook until it is done.
Serve with roti or naan...



• 1 Sour Mango (peeled, grated finely)
• 1 tsp Fenugreek Seeds
• 1/4 tsp Mustard Seeds
• 1/4 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• Virgin Sesame Oil gingelly oil 3 to 4 tbsp...will need more if wanted
• 1 tsp Salt
Asefotida 1/2 tsp

How to make Mango Thokku:
• Grate the Mango. Keep aside.
• Heat oil in a pan and add mustard seeds.anf Fenugreek
seeds Allow spluttering.add asedotida pwd
• Now add turmeric powder and the grated mango.
• Add the salt and chilli powder, and turn the heat down to
• Keep stirring.
• Remove the pan off the heat. Keep aside uncovered until

serve with dosa or Yogurt Rice


— at mango thokku.

Peanut Chutney

Ingredients Peanuts - 3/4 cup Onion 1 Redchilly pwd 1/2 tsp or more as needed Garlic pods 3 Salt as required To...