Mango Kulfi

Ingredients:

Mango pulp- 1 cup

Whipping cream-2 cups 

Condensed milk- 1 can

Evaporated milk-1 can

Saffron- A good pinch
Elaichi powder- 1 tsp or as per taste

Pistachio nuts-1 tbsp chopped finely

Procedure:

Turn on ice cream maker and add all ingredients. Let it churn for 20 mins and store over night in an air tight container. 

Cold Coffee

This is a super easy recipe and can earn you wows.

INGREDIENTS:

Nescafe coffee powder- 1.5 tsp
Vanilla Icecream-1/2 scoop
Milk- 1 cup
Sugar-1.5 tsp

Ice cubes-4 nos

PROCEDURE:

1.Mix all ingredients and whip in blender. Makes 1 serving.

Note: if you don't have vanilla ice cream handy, you can add a splash of vanilla essence and some whipping cream.

Mango Ice cream

This is a super tasty and quick ice cream recipe.

INGREDIENTS:

Mango Pulp- 1 can
Condensed milk- 1 can
Whipping cream- 10 oz

PROCEDURE:

1. In a blender, add condensed milk and mango pulp and beat well.
2. Add the whipping cream and beat until evenly distributed.
3. Refrigerate at least overnight for best results.
4. If you are using an ice-cream maker, churn for 20 mins and freeze over night.
5. For Mango kulfi, add saffron strands and cardamom powder to your taste and garnish with pistachionuts before serving.

Pepper Egg Masala with Capsicum

INGREDIENTS:

Hard boiled Eggs with shells peeled off- 12 nos
Red Onion -1 large, diced
Tomatoes- 2 big nos, diced
Capsicum/Bell Pepper- 1 big nos , diced
Green Chillies- 3 or 4 nos, slit
Ginger Garlic Paste- 1 tbsp
Red Chilli powder, Coriander seed powder, Fennel Seed powder, Pepper powder, Cumin Seed powder, Turmeric Powder- To taste.
Cilantro- For garnishing

PROCEDURE:

1.  Boil eggs and peel them and wash them once. Make slits randomly for the masala to set in.
2. In a pan with oil, add onions, capsicum, green chillies and ginger garlic paste and saute till golden brown.
3. Add tomatoes and allow to become mushy.
4. Add all the masala powders and cook till oil separates.
5. Add the eggs and turn off the stove. Cover the eggs with masala and garnish with cilantro.
6. Serve hot with biriyani, any curry and rice.

Authentic Tamil Nadu Style Chicken Kolambu

INGREDIENTS:

Onions- 1.5 medium sized, cut into cubes
Ginger Garlic Paste- 2 tbsp
Tomatoes- 2 small, cut into cubes
Chicken- 2 packets thighs
Curry Leaves
Red Chilli Powder, Turmeric Powder, Garam Masala powder,Salt- To Taste

Grind to paste:

Coriander seeds- 1 tbsp
Fennel Seeds-1 tbsp
Pepper Corns- 1 tbsp
Cumin Seeds- 1 tbsp
Fresh Coconut- 2 tbsp

PROCEDURE:

1. In a pressure cooker, add oil, curry leaves and then ginger garlic paste, onions and saute till raw smell is gone.
2. Now add tomatoes and mix well till cooked.
3. Add the chicken and masala powder and mix well till 1/4 cooked.
4. Now add the ground masala paste and add some water or chicken broth and pressure cook for 3 whistles.
5. Garnish with cilantro.

Mango Black Bean Salsa

Here is an easy and healthy appetizer that is a definite crowd pleaser. 

INGREDIENTS:

Mango- 1 ripe, cubed
Onion-1/2 red onion, washed and diced finely
Avocado- 2 ripe, cubed
Yellow Bell Pepper- 1 no, cubed
Green Bell Pepper- 1 no, cubed
Black Bean- 1 can, rinsed in hot water
Cherry Tomato- 12-14 no, cut into quarters, take the seeds off
Cilantro- A handful, chopped finely

Lemon juice-2 nos, lemon
Salt and Pepper to taste
Taco Seasoning-1 tbsp or more depending on choice
Extra Virgin Olive Oil- 2 tbsp


PROCEDURE:

1. Cut all the ingredients , pour olive oil, lemon juice, salt, pepper and Taco seasoning and mix well.
2. Serve with salsa chips or eat as salad.

Godumai Rava (Cracked Wheat) Payasam/Kheer

INGREDIENTS:

Cracked wheat- 1 cup
Evaporated Milk- 1 can
Jaggery-5 cubes
Sugar- 1/2 - 1  cup depending on sweetness you want
Cardamom powder- 1 tbsp
Cashew Nuts, Almond flakes, Raisins - 1 handful
Coconut Flakes- 1/2 cup

PROCEDURE:

1. In 2 cups of boiling water, melt the jaggery.
2. In pressure cooker, add 1 cup of cracked wheat and 3 cups of water and cook until well done.
3. now add the melted jaggery water, sugar, evaporated milk to the boiled cracked wheat and bring to a boil.
4. In a pan with 2 tbsp of ghee, add the nuts and raisins and allow to turn golden brown. Add the cardamom powder and coconut flakes before turning off the stove and pour on the payasam. You can garnish with a pinch of saffron.