Mango Ice Cream#FantasticalFoodFight

Welcome to our event of Fantastical Food Fight, our theme for the month is: ICE CREAM. Since it's the season for King of Fruits - Mango which are in abundance, made an ice cream with it.  

This ice cream does not require an ice cream machine, a hand beater or a blender too will work fantastically if you wish to make it. Just requires 4 ingredients to make it.

It's so delicious and yummy you will love it, do try it. 

Ingredients
200 Ml Evaporated milk -Homemade
200 Ml Condense milk - chilled in the refrigerator
1 Cup Mango puree
1½ Cup Whipped Cream
Method
Freeze the Evaporated milk -Homemade for at least 6 hours. 

After that only  beat / whip until it doubles in volume.
Mix in cold condense milk and beat again till creamy. Now fold in whipped cream , mix it well.  Pour this into  an airtight container  and freeze it for 12 to 15 hours.

When frozen , remove it into a big bowl and beat it again till it doubles in volume / it becomes light fluffy, now add the mango puree and beat till well mixed. Pour this a big air tight container and freeze until set.

Serve this delicious and yummy ice cream with some chopped mango pieces.

Enjoy this Mango Ice Cream which is homemade, eggless and preservative free too.

You will get two Mango Ice Cream bowls of this size 

Labels:  Ice cream,  Mango, Homemade, Evaporated Milk  Preservatives free, Fantastical Food Fight, Eggless, 4 Ingredients

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Homemade Ready Mix Vanilla Pudding

Vanilla Pudding Mix have it at hand and it's super easy, creamy pudding which is fabulous! More so ever it's Egg-free and get's ready in minutes!

Ingredients for the Dry Mixture/Pudding Mix

1 Cup Corn flour
1 Cup Dry Milk Powder
1.1/2 Cups Caster Sugar
1 Tablespoon Vanilla powder
A Pinch of Salt
To Make the Pudding 

2 Cups Milk
1 Teaspoon Vanilla essence
Method 

To make the dry mixture, mix all the dry ingredients together; place them in a container with a tight fitting lid and store. This mixture will keep for a couple months. 

To Make the Pudding

In a saucepan, pour the milk  , add 1/2 cup of the dry mixture / pudding mix and stir it well to make it lump free.  Then place the saucepan on medium low flame and cook stirring constantly for about 5 to 6 minutes or until the mixture becomes thick enough to coat the back of a spoon, add the essence, mix it well, remove from the heat, allow to cool a bit.  

Then pour it into a serve bowl.  Chill it and it's ready to enjoy.

Labels : Homemade, DIY, Ready/Instant Mixes, Pudding, Vanilla, Eggless, Healthy, Preservatives free, Gluten Free

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

Method

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

How To Make Tacos Shells At Homemade

Although making taco shell as home looks a little time consuming, but, they are worth the effort, so satisfying to see them when completed.
Ingredients 

1 Cup Makkai Atta / Cornmeal Flour
1/2 Cup All Purpose Flour
1/4 Teaspoon Salt
1 Teaspoon Oil
1 Cup Hot Water

Method

In bowl  add salt, makkai atta, mix together add the hot water and mix it with a spoon. Then add the all purpose flour and knead to a dough . Take a teaspoon of oil on your hands and knees to smooth soft dough. Cover and keep a aside for 5 minutes.

Dust the work surfaces with flour and roll into a thin round circle. 

Cut  this  with a round cutter into a smaller circle. 

Prick it with a fork (so that it does not puff up while frying or else they will not remain crisp).

In the meantime time heat sufficient oil in deep frying pan.
Keep a clean thick cloth and a rolling pin ready.

When the oil is hot add a cut circle and fry till it is just starts getting golden on both sides.

Take it out with a slotted spoon drain all the oil and with a roll pin press it into a taco with a help of a cloth. 

Keep aside. Like wise make the rest of the taco shells.

Look at these Homemade crunchy taco shells , aren't they excellent!

Labels : Homemade, Taco Shells, Makkai Atta, Mexican, Mexico, Healthy, Preservatives free

Homemade Delicious Schezwan Sauce

This is my version of the Schezwan sauce or as some refer to as chutney, a famous and much sought sauce of Chinese cuisine. This sauce is famous for street food's like, momo's chinese bhel, chicken lollipops, spring rolls, fried rice , stir fried veggies, chicken & noodles etc. This can be used as a dipping sauce for spring rolls or any other starters.

To make this, have used dry Kashmiri red chillies and since they are less spicy compared with other variety of chillies,  to bring down the spiciness of this fiery sauce also to give it an awesome color. However, you can use combination of any dry spicy chillies of your liking. But I would suggest that you use more of Kashmiri red chillies in making this sauce. You must definitely try this mouth watering Homemade Delicious Szechwan Sauce which is  also preservatives and color free.

Ingredients

1/3 cup Sesame Oil

15 + 15 Cloves Garlic - finely chopped
20 Dry Kashmiri Red Chilies
1 Tablespoon Soy sauce
1/4 Cup Vinegar
2 Tablespoons Tomato ketchup

2 Tablespoons Hot Chilli Garlic Sauce
1 Tablespoons Sugar
1 Teaspoon Sea Salt

1 Teaspoon Chinese Salt / Ajinomoto  - optional

Method

Soak the red chilles in 1/4 cup vinegar and boiled water for an hour or two.  If you do have time to soak them  then boil them till they soften.  When cooled de-seed them.  

Grind the chillies with 15 garlic cloves and soy sauce to a fine paste without adding any water.   If required add a tablespoon of vinegar to grind it.

Heat oil in a pan, add garlic, saute for a second only, do not brown the garlic.  Add the ground paste with the remaining ingredients. Saute on a low flame till it comes to a boil. Taste for salt and sugar add accordingly to your taste.

Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container/ sterilized bottle and store in the refrigerator for up to 15 days with an inch layer of oil on top or better still freeze it since it does not turn hard and icy. There is not need to thaw each time you want to use, just slice a part of it with a knife and use accordingly.

My Notes :

I have not added ajinomoto  in the sauce.

You can use vegetable oil if you do not have sesame oil, the only difference is that sesame oil gives a nice nutty flavor to the sauce.

Labels :  Schezwan Sauce, Jams & Sauces, Chinese, , Delicious, Homemade, Preservatives free, Color free, Dipping Sauce, Asian Cuisine

Sambar Powder

This is a homemade, quick and easy sambar powder, which is preservatives free. 
Ingredients
10 Dried Red Chilies
2 Tablespoons Coriander seeds
2 Teaspoons Whole Black Peppercorns
1 Teaspoon Fenugreek seeds 
1 Teaspoon Cumin seeds 
2 Sticks Cinnamon
1 Teaspoon Turmeric powder
1/2 Teaspoon Asafoetida/ Hinge
2 Sprigs Curry Leaves

MethodOn low flame lightly roast each of the ingredient separately  in a pan until it  just begins change and release an aroma. Do not roast the turmeric and asafoetida. 
When the all the ingredients are roasted. Cool completely and powder it in a small mixer jar. Mix in the asafoetida and turmeric powder and pulse it once or twice. Store in an airtight container. 
Labels: Masalas, South Indian, Homemade, Sambar, Preservatives free, Gluten free, Vegan, No Onion No Garlic