Mango Mastani - A Mango Ice Cream Sundae

Mango Mastani is a very popular kind of milkshake, I would say a sundae which originated in Pune and many different flavors of this are also available. It's a rich sundae. 

So delicious and filling, would suggest that have it before lunch, so that you can really enjoy this and skip lunch altogether. That's what me and my hubby did. For two tall glasses I finished a 750 Ml pack of ice cream, so you can see how rich in calories this is.  

Makes 2 Tall Glasses
Ingredients  

3 Medium Alphonso Mangoes
750 ML Vanilla Ice cream or Butterscotch
250 Ml Full Cream Milk - chilled
For Garnishing1 Medium Alphonso Mango
Chopped Almond, Pistachios
Glazed Cherries
Finely Chopped Tutti Frutti

Method 

Peel them mangoes , remove seed and cut it into pieces ( or can use ready to use puree packs or canned mangoes) but this taste more delicious with fresh mangoes.
For garnishing scoop out balls with a small melon scoop.  Use the remaining pulp for the blending.

In a blender jar, add the chopped mangoes, milk and 3 scoops of ice cream ( used butterscotch ice cream). Blend this till smooth.

Mango smoothie is ready, it should be thick yet pourable. 

In a serving glass, add few chopped nuts, a glazed cherry. 

Top it with a scoop of ice cream.  

Now pour a little of the blended mango smoothie.  

Again top it with a small scoop of ice cream and chopped  nuts, tutti frutti, cherries.

 hmm..mm looking so yum..

Again pour the smoothie(leaving space for the ice cream and garnish say ¾ th of the glass).  

Top it with a big scoop of ice cream , a sprinkle of chopped nuts, tutti frutti, glazed cherry and melon balls.  

Serve this immediately with a spoon  or straw.

Enjoy... eat, sip, slurp.... glass of deliciousness.

Labels : Mango, Juices, Ice Cream, Almond, Pistachios, Tutti Fruity, Cherries, Maharashtra

Lauki Bahar

This is vegan and gluten free, very delicious and finger licking main course dish.  Lauki is bottle gourd in English.

Ingredients 
300 grams Lauki - peeled & cubed
1 Teaspoon Ginger Garlic paste
1 Medium Onions - chopped
2 Medium Tomatoes - chopped
1 Teaspoon Cumin Seeds
1 Green Chilies - Chopped
1 Teaspoon Chili Powder or to your spice level
¼ Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder 
Salt to taste
Coriander Leaves to garnish
2 Tablespoons Oil
Method

Heat oil in a pressure pan , add cumin seeds, chopped onions and green chilies, fry till onions are light golden. Add ginger garlic with chopped tomatoes ,salt and spices. Add lauki  fry on high flame for  2 minutes stirring continuously

or till  the lauki reduces to half the quantity.  Then add 2 tablespoons of water, stir it, cover with the lid  and cook on medium high flame for 2 whistles. 

Let the steam settle.  Open the cooker, give it a stir. 
Garnish with chopped coriander leaves and enjoy with roti or chapatti.  
Lables : Bottle Gourd, Lauki, Pressure Cooker, Multicooker Monday, Main course, Vegan, Gluten free

• Carrot Halwa from A Day in the Life on the Farm 
• Crispy Air Fried Cod Fillets from Karen's Kitchen Stories 
• Homemade Chicken Stock (Crockpot) from Sid's Sea Palm Cooking 
• Instant Pot Lasagna Soup from Making Miracles 
• Java Dry Rub Sous Vide Pork Roast from Food Lust People Love 
• Lauki Bahar - Pressure Cooker from Sneha's Recipe 
• Punjabi Goat Curry (Instant Pot) from Palatable Pastime

Fresh Green Peas Soup With Veg Cheese Parcel#Soupswappers

Ingredients
1 Small Potato - chopped
1 Small Onion - chopped
1 Cup Shelled Fresh Pea
700 Ml Vegetable Stock
2 Tablespoons Mint leaves
1 Teaspoon Olive Oil
Salt to taste
Black Pepper powder to taste

Method

In a pan heat the oil add  the onion until it just begins to soften. Add the potato and the vegetable stock and bring to a simmer. Once half done, add the peas and simmer for a further 5 minutes. Once potatoes and peas are well cooked, add the fresh mint leaves and then blend the soup thoroughly until it is completely smooth. 

If the soup is too thick for you, you can add some more vegetable stock to thin it out until you have a consistency you like. 

Serve with Veg Cheese Parcel and Enjoy 
Veggie Cheese Parcel

A savory snack; soft & fluffy from outside with gooey cheesy inside. It is a perfect dish which you can prepare as breakfast or an accompaniment to a soup, or as kids tiffin box.

We had these with a our soup and this was our filling dinner.

Ingredients 
1 Cup Besan / Chickpea Flour
1/4 Cup All Purpose Flour
½ Teaspoon Sendav Namak/Himalayan Salt 
½ Teaspoon Black pepper powder
Salt to taste 
Water as required to make a omelette  consistency batter
½ Teaspoon Baking Powder
Bread slices as required
Cheese slices as require
1 Small Onion Finely Chopped Onion
2 Tablespoons Finely Chopped Green Capsicum
1 Finely Chopped Green Chilly
Oil as required

Method

Take besan & all purpose flour in a mixing bowl. Add black salt, black pepper & salt to it. 

Prepare a dosa batter by adding water to it. Add water gradually while whisking so that no lumps are left.  It should be of spreadable consistency so that it spreads on its own when we pour it. Keep this aside for till we get rest of ingredients together.

Trim the edges of the bread slice.Keep these bread & cheese slices ready.

Now add the baking powder, chopped onion, capsicum and green chillies to the batter.  Give it a good mix.

Heat a  non stick pan with a teaspoon of oil. Spread it with a tissue so that entire pan is coated evenly.

Now on low flame, take a laddle full of batter and pour it on pan. Lift the pan and tilt it on all sides so that batter is spread properly.  Place a bread slice on it and turn it immediately so that it is coated with some batter on both sides. 

Place a cheese slice on this bread. Sprinkle some oil near the edges of pancake and let it cook on medium flame.

Check the edges of the pancake after a minute or two.  

While it still wet on top and slightly done down. Fold it into a parcel. Don't let the pancake cook completely else it will start breaking in the process of folding.

Cook it on pan till it os golden brown on both sides.

So cheesy

Enjoy these delicious Veggie cheese Parcel with  the soup and
 you have a filling and light filling dinner.

Labels: Cheese Slice, Soup, Soup Swappers, Green Peas, Bread Slices, Besan, Healthy Dinners  
See other recipe of  soup using fresh vegetables, our host  Colleen Delawder
Colombian Crema de Aguacate by Pandemonium Noshery
Cream of Mushroom Soup by Palatable Pastime
Fresh Corn Soup with Seared Scallops by Karen's Kitchen Stories
Fresh Green Peas Soup With Veg Cheese Parcel by Sneha's Recipe
Minestrone from Campania by A Day in the Life on the Farm
Pesang Manok by Culinary Adventures with Camilla
Poached Shrimp & Spring Onion One-Pot Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Tuscan Style Turkey Soup by Making Miracles

Crispy Cheese Prawn Pancakes#FishFriday

These Prawns pancakes you will die for, asking for more.
Ingredients
8 Large Cleaned Prawns

For the stuffing
2 Tablespoons Parmesan cheese
2 Tablespoons Cheddar cheese
2 Tablespoons Finely Chopped Green chilies
2 Tablespoons Finely Chopped Coriander leaves
For the batter
1 Large Egg
3 Tablespoons Milk
2 Tablespoons Hot Sriracha sauce
3 Tablespoons Heaped Self Raising Flou
For the Coating
1/2 to 3/4 Cup Self Raising Flour
Panko Bread crumbs as required

Method

Open prawns like butterfly.
Let's make the Stuffing and the Batter

Mix all the ingredients together and make a thick coating batter, keep aside.

Mix all the ingredients for filling together. Keep aside.

To Stuff the Prawns
Take the prawns unto a kitchen towel, pat them dry to remove any excess moisture

Take a  teaspoon of  the filling , place it in the center of the  prawns. 

Dredge them in seasoned flour and then dip it in batter, then again in flour  and in the batter. Then press them in panko bread crumbs. Keep this in the freezer for at least 2 -3 hours cling wrapped in a single layer. 

Shallow  fry in a broad frying pan for 2 -3 minutes on each side.

Serve with sweet chili sauce.

Perfect party pleaser...
Labels :  Seafood/Fish, Party pleasers, Fish Friday, Fried, Starters

Fish Friday Foodies

Copycat Restaurant Recipes

Hosted by Sue Lau

• Rubio's Fish Tacos from Making Miracles
• Wahoo's Grilled Fish Tacos with Citrus Slaw {copycat} from Karen's Kitchen Stories
• Chinese Take-Out Combination Seafood Chow Mein from Palatable Pastime
• Shrimp Damian from Food Lust People Love
• Crispy Cheese Prawn Pancakes from Sneha's Recipe
• Mahi Mahi Matecumbe from A Day in the Life on the Farm

Baked Sajji Chicken#Improv

Sajji Chicken is a popular dish of Balochistan.  This is a whole baked chicken with caramelized onions with a stuffing of nutty  rice.  It's a specialty of the nomadic tribes.  This chicken preparation  has a flavorful spice mix.  

It's an excellent party dish which absolutely delicious.

Ingredients 

For the  Chicken Marination
1 Whole Chicken With Skin ( about 11/4 Kg)
3 Tablespoons Heaped Ginger Garlic Paste
3 Tablespoons Vinegar or lemon juice
3 Tablespoons Lemon Juice

1 Teaspoon Black Pepper Powder
Salt to taste

For the Sajji Masala 

To Dry Roast and then powder
2 Dried Red Chillies
2 Brown Cardamoms
2 Teaspoon Dried Pomegranate seeds/ Anardana
2 Teaspoons Cumin seeds
1 Teaspoon Saunf/Fennel seeds
1 Teaspoon Coriander seeds
1 Teaspoon Black Peppercorns

For Nutty Rice
2 Medium Onions - sliced
¼ Cup Cashew nuts
¼ Cup Raisins
¼ Cup Blanched Almonds
Whole Spices
½  Teaspoon Cumin seeds

8 Black peppercorns 
2 Brown Cardamom 
3 Cloves 

1 Stick Cinnamon
1 Chicken Stock Cube
2 Cups  Basmati Rice
Salt to taste 

¼ Teaspoon Yellow food color
1/3 Cup Oil

2 Boiled Eggs

Method
For the  Chicken Marination

Mix all the given ingredients  in a bowl, rub the  whole  chicken with the  marinade  inside and out very well.  Cling wrap and leave it overnight in the refrigerator to marinate.

Roast each spice separately till it releases an aroma and then powder them in a spice blender to fine powder. 

Sajji Masala is ready.

Next morning take the chicken out from the refrigerator and place it in a big Pyrex dish along with the marinade. Rub half of the ground spice mix all over chicken, cover and and leave it out for 30 minutes on the kitchen counter.

Preheat oven to 175°C. Cover the  dish with an aluminium foil and bake it for an hour.  

As the Chicken is getting baked let's make the

For Nutty Rice  

Wash and soak rice, keep it aside

In a big pot/vessel  heat oil, fry all the nuts and raisins till the are light golden.  With a slotted spoon remove them  on to a kitchen towel .  Now  fry  onions, until golden brown. Once the onions are golden brown, add all the whole spices and saute them for a minute.  

Drain out the water from the rice, a fry for a minute then add double the quantity water, stock cube, salt to taste, food color, stir  lightly and bring it to a rolling boil.  Let it boil on high flame for2 - 3 minutes, lightly give it a stir. Cover and let cook for about 20-25 minute or till the rice is done still firm. Let is cool a little and then fluff it with a fork. Keep aside.

After an hour take out the chicken, spread the cooked rice all around it and stuff some in the cavity, along with the boiled eggs and half of nuts and raisins. Drizzle some olive oil over chicken,  sprinkle the remaining  spice mix over the chicken. Bake at 175°C for  another 15-20 minutes uncovered.  Serve Sajji Chicken  hot with a sprinkle of the remaining nuts and raisins.  I served this in a big platter with blanched french beans.

Enjoy this juicy and perfectly Baked Sajji Chicken!!!

Labels : Whole Chicken, Chicken, Baked,  Nuts, Raisins, Balochistan, Rice, Egg, Improv Cooking Challenge, Main course 

Check out what the other bloggers have made!

Improv Cooking Challenge: May 2020

Ingredients: Meat and Nuts

• Baked Sajji Chicken by Sneha’s Recipe
• Grilled Chicken Salad with Walnut Vinaigrette by A Day in the Life on the Farm
• Larb Lettuce Cups by Palatable Pastime
• Chicken Pad Thai by Making Miracles
• Ghanian Kyinkyinga Kebabs by Pandemonium Noshery
• Thai Cashew Beef by Cookaholic Wife
• Almond Chicken by Sid’s Sea Palm Cooking