Chocolate Rabri Mango Kulfi

This is a dessert lovers  summer delight for this delish King of Fruit!

A whole Alphonso mango  stuffed with Chocolate Rabri And Dry Fruits... you will love this Mango slice kulfi. A delight of old Delhi stuffed fruit kulfi. Yum.. Yum.. Dil Maange More !!

The procedure is lengthy and time consuming but worth the effort.

2 Big Alphonso Ripe Mango or any firm mango
1 Cup Rabri - Unsweetened - Homemade
40 Grams Milk Chocolate - chopped
Dry Fruits as required

Heat the Rabri - Unsweetened - Homemade , take off  flame and add the chopped chocolate and let it melt.  Keep this aside.
In the meanwhile chopped the dry fruits.
When the chocolate rabri cools add the fruits, mix well keep aside. 
Now let's prepare the Mango for stuffing
Cut a round slice of mango from top (keep this aside for capping - will require this while freezing the mango). 
Take a pointed knife and insert it carefully through this cut
gently move it around the seed to loosen it from the mango..
Gently twist the Mango seed slowly with a pair of tongs so
 that it leaves the mango base. Now carefully pull out the seed
A hollow is created
Do the same for the next mango.
Place the mango in a fitting bowl that will hold it straight.
Stuff it with Chocolate Rabri. 
Fill it till the top
Cap the mango with the slice.  
Cover the mango with cling film. Keep it in the deep  freezer for a day.  
The next day take this stuffed frozen mango, wear gloves or use a cloth  to hold the frozen Mango  as it will be too cold to hold and immediately  gently peel the skin ( do not defrost the  mango to avoid it from softening and there by increasing excess ice formation). 
At this stage if you feel that the  mango is soft again cover it with a cling film and freeze it. 
Once frozen its ready to be served.  Cut the Chocolate Rabri Mango Kulfi into  this slices and serve chilled.
 Enjoy !! Yum Yum!!
Labels: Mango, Stuffed, Kulfi, Chocolate Rabri, Ice Cream, Homemade, Sweets & Desserts, Vegetarian, Preservatives free, Jain food 

Continue Reading
No comments

Homemade Biryani Masala

This spice blend you can use it 3 to 4 times to make biryani. This masala is preservative free,Vegan & Gluten free. 
Ingredients 1/2 Small Nutmeg
1 Flower Mace / Javitri 
10 Green Cardamom
1 Teaspoon Shahajeera
15 Cloves
1 Teaspoon Heaped Black Peppercorns
3 Star Anise / Bardian
4 Cinnamon sticks
1 Teaspoon Cumin Seeds
1 Teaspoon Dagadful
2 Brown Cardamons / Badi Elaiche
6 Tablespoons Red Chilly Powder
4 Tablespoons Coriander Powder
2 Teaspoons Turmeric powder
2 - 3 Whole Bay Leaves

In a small grinder grind together nutmeg maze, green cardamom black cumin, cloves, black pepper, badiyan, cinnamon very well. 
Add in all the powder masala, and run blend these again till well mixed and preserve in an air tight bottle.  
To preserve the color, taste I, store it in a zip lock bag and keep it in the refrigerator.
My Notes
For 1 kg of meat - Mutton or Beef - use 2.1/2 Tablespoons Heaped Biryani Masala or more according to the spiciness you required.

For 1 Kg Chicken - use 2 Tablespoons Biryani Masala or more according to the spiciness you required.
You can also add 1/2 level of Tandoori color too. Did not add it since in all biryani's, do not like it orange.

For vegetable biryani add according your taste, spiciness and quantity of veggies.
Labels : Masala,Homemade Biryani Masala, Preservatives free, Vegan, Gluten free

Continue Reading
No comments

Veg Chessy Beer Soup For Two#Soupswappers

When Kathy Altman gave us Carft Beer for this month theme my first reaction was yuck! Beer in a soup! Since I, am not a beer drinker, so as to say hate the smell and taste of it. But since this theme was given decided to try using it in the soup.
 After the soup was made and I had it .. it was delicious. Thanks to this group who pushes me try different recipes.

Cheesy Veg beer soup is the perfect comfort soup for grown-ups! No Not all you can even serve this to your adult kids since most alcohol, burns off during cooking and there will be vague beer tang that adds an oomph and flavor to the soup. Absolutely delicious, a must try recipe

Serves Two

1/2 Cup Macaroni - optional
1 Tablespoon Salted Butter
1 Tablespoon All Purpose Flour
1 Cup Milk
3 Tablespoons Shredded Cheddar cheese - or to taste
500 ML Water
1 Small Veg Stock Cube
1 Small Carrot - chopped
1/4 Cup Sprouted Fresh Green Peas
1 Scallion / Spring Onion
2 Cloves Garlic - chopped
1 Teaspoon Heaped Hot & Sweet Sauce
1 Teaspoon Red Chilly Garlic Sauce or to your taste
2 Teaspoons Sugar
2o0 ML Beer
1 Teaspoon Oil
1 Tablespoon Each Chopped Red, Green & Yellow Bell peppers
Boil the pasta according to package directions, till al dente. Drain, and set aside.
Chop the the white and green part of scallion and keep them separately.
Heat oil in a large sauce pan, add the garlic and saute for a minute or till it releases an aroma, add the white part of the scallion and saute for a minute add the carrot and peas, saute till for a minute only, add the water and stock cube and let it come to a rolling boil. 
Increase heat to medium-high, and add the beer and bring all to a low boil. Reduce heat to medium-low, and simmer for 15 minutes. Now add the bell pepper, all the sauces, sugar and taste for flavors add more sauces according to your taste if required ( for us the quantity was perfect), stir it well and bring it to a boil.
In the meantime, in a another pan let's make the Bechamel Cheese sauce as per this method. When the sauce is ready add the cheese stir it well till it melts, keep aside.

To finish the soup
Pour the cheese sauce into the soup and stir until thickened. Add the drained pasta. Serve immediately and enjoy!!
Labels : Beer, Soup, Vegetarian, Vegetables, Soupswappers, Bechamel Sauce, Cheese
Do check on other Beer Soups

Wendy of A Day in the Life on the Farm: Fasolada
Karen of Karen's Kitchen Stories: Pressure Cooker Beef and Beer Soup
Sue of Palatable Pastime: Ale Onion Soup
Sid of Sid’s Sea Palm Cooking: Øllebrød (Danish Rye Porridge)
Sneha of Sneha’s Recipe: Veg Chessy Beer Soup For Two
Kathy of A Spoonful of Thyme: Ale and Cheddar Soup
Cindy of Cindy’s Recipes and Writings: Boozy Potato Soup

Continue Reading

Wrapped Fish In Harissa Paste #FishFriday

The use of banana leaves is common, its absorbs less oil and the fish is juicy and does not turn hard. You will love this spicy harissa paste fish.  Less in oil and delicious.
4 White Fish Slices
Lemon juice to taste
1 Egg

3 - 4 Tablespoons Harissa Paste
2 - 3 Banana leaves
Salt to taste
Oil as required for frying

Clean, wash and cut fish. Sprinkle salt and half of the lemon juice and keep aside for half an hour.
In a deep dish add  egg, lemon juice  and Harissa Paste, mix well, add just a little salt.

Apply this marinade to fish fillets and keep for at least fifteen minutes. Cut banana leaves into four pieces each

Put one marinated fish piece on each of the banana leaves along with a little of the marinade and fold the banana leaves.
Fry the the fish with just a tablespoon or two of oil till the leaves get nice and brown on both side on medium low flame.
Serve hot.
Labels : Seafood/Fish, Fish Friday, Harissa Paste, Banana Leaf, Fried, Healthy, Main course
For Fish Friday this month our host is Sneha and the theme is 
Fry/Bake Fish Or Seafood In Leaves
Cod in Lettuce Leaves with Shallot, Lemon, and Dill Sauce From Karen's Kitchen Stories
Seafood Stuffed Cabbage Rolls From A Day in the Life on the Farm
Sole wrapped in Grape Leaves, Greek style From Sid's Sea Palm Cooking
Wrapped Fish In Harissa Paste From Sneha's Recipe

Steamed Fish, Tuvalu-Style From Culinary Adventures

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Continue Reading

Spinach Spaghetti Bundt#BundtBakers

Made this  as an appetizer for the Mehndi dance practice. It's so quick and easy, just mix all the ingredients and ta da .. bake it.


1/2 Packet Spaghetti boiled
2 Cups Spinach - finally chopped
2 Tomatoes - de seeded cut into cubes
11/2 Cup Grated Cheese - Mozzarella and Cheddar Cheese
4 Eggs
2 Tablespoons Corn flour
600 ML Fresh Cream
1 Teaspoon Salt
1 Teaspoon Black pepper
1 Teaspoon Chilly flakes
1 Teaspoon Mixed herbs


Boil the spaghetti as per the packet instructions.
In a large bowl beat eggs ,add in 1 cup of the cheese, corn flour, cream, salt, black pepper and chilly flakes, mixed herbs, beat all these very well,
Spinach, tomato cubes, 
fold it well till all are nicely lastly incorporated, 
then fold in boiled spaghetti.
Grease a ring bundt pan well with butter.
Pour this into the greased your 10 inch bundt ring pan with oil on all sides and top with remaining 1/2 cup grated cheese
 bake in a pre heated oven for 30-35 min at 180 degree.
 When cooled lightly 
then un mold it into a serving platter. 
Slice and serve..enjoy
My Notes
Can  add any veggies of your choice, sweet corn, broccoli or mushrooms, bell peppers, scallions etc. 
You can also use fresh herbs.
Labels : Cheddar Cheese, Eggless, Fresh Cream, Mozzarella Cheese, Spaghetti, Spinach, Tomato, Vegetarian, Baked,  Bundt, Bundt Bakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

And don’t forget to take a peek at what our other talented bakers have baked this month ~
Savory Bundts

Savory BundtsPan Rotisserie Chicken From Palatable Pastime
Calzone Bundt From A Day in the Life on the Farm
Green Olive, Ham & Cheese Bundt Cake From Patty's Cake
Spicy Garlic & Herb Potato Monkey Bread From Passion Kneaded
Bacon, Egg and Cheese Biscuit Bundt From Cookaholic Wife
bundt cale nido de hormiga From mercedes del sol
Spinach Spaghetti Bundt From Sneha's Recipe
Mie Noodles with Cheese Bundt From Patyco Candybar

Continue Reading