Baked Aam Doi / Bhapa Aam Doi (Sweetned Mango Curd)

A very easy and a one pot quick dessert where there is no chance to go wrong..Its a No fuss, No mess, No hard work, No load, but yes, A healthy and a quick dessert..A baked Mishti Doi, a well known Bengali dessert which is made with curd. You can make a flavored Doi as i did. To bid adieu to mangoes of season, tried my hands with one more mango dessert which is super yummy and was easy too...Have a look below for the recipe....

 Ingredients:

1 can Condensed Milk

1/2 cup room temperature Milk  (Full fat or low fat, up to you)

1 cup Full Fat Curd / Yogurt Strained (Basically a hung curd or Greek yogurt, which is more creamier)

2 ripe mangoes

and some sliced Pistachios for Garnishing... 

Recipe:

• Strain the Curd in a Muslin cloth tied over tap for 30 minutes. Let the water part strained out of it.
• Meanwhile Wash, peel and roughly cut the ripe mangoes.
• Now Empty Condensed milk can, Milk, Full Fat Strained Yogurt and roughly cut mangoes in a mixer jar.
• Blend all until smooth and pour the mixture in to a baking Mould. 
• Preheat Oven at 140 degree Celsius.
• Bake the Mixture for 25-30 minutes in Preheated oven.
• Once done, bring the set curd out from oven and allow it to cool. 
• Garnish it with sliced Pistachios.
• Refrigerate for 2-3 hours and here you are ready to serve, A Chilled Aam Doi.

Wasn't it easy and quick? Do try today and you too will fall in love with it....

HomeMade Oats Ice-Cream (Eggless)

With left over rolled oats packet i made this. I was wondering to make muffins, later i thought no muffins, will make cake, will make cookies, will make bread loaf....so on and many thoughts came one by one. But do not wanted to bake this time. So thought for some chilled dessert out of it, and  ice cream with it was the best thought i guess. Heard very little? An oats ice cream? But believe me it was good,,, very creamy, thick and soft in texture. And with oats, it is healthy as always....:)

Mostly kids love ice creams but don't like oats and every mother wants their kid to eat oats, why not to give in form of ice creams than...fun for them and happy mommies.....
This can be garnished in different ways. Below i have shared some garnishing ideas, do have a look to it as well.......

This Ice cream can be made with different flavors using mango pulp, chocolate, strawberry or any other flavour..

Ingredients:
1 1/2 cup finely powdered rolled oats (Use mixer grinder)

2 cups low fat milk
1 cup water
1 tsp vanilla extract
1/2 cup powdered sugar
3 tbsp Raisins/sultanas
3 tbsp sliced Pistachios
3 tbsp sliced roasted almonds
4 tbsp Dark choco chips (can use semi sweet also)

Recipe:

• In a large bowl, Mix (Cold or room temperature) milk, powdered sugar and water. 
• Meanwhile in mixer grinder jar, grind rolled oats into very thin fine powder. (you'll see some oat chunks, so sieve it and use or can still use as it is)
• Add this grind oats slowly in milk mixture (Keep mixing continuously or else it will start forming lumps, you can even use hand blender to break lumps if any).
• Mixture should be, smooth and lump free. Now mix vanilla extract, Raisins/sultanas, sliced pistachios roasted sliced almonds and dark choco chips to it. Pour this mixture in freezer safe container cover and allowed it to freeze overnight without disturbing. After 2-3 hrs scrap in between (do this twice).
• Scoop and serve..

Garnishing Ideas:
1) Garnish it with toasted muesli and Dust cinnamon powder
2) Garnish it with with sliced pistachios, sliced almonds and with choco chips..
3) Or simply drizzle strawberry or chocolate syrup by adding dried fruits and choco chips...
4) Or scoop ice cream between two chocolate biscuits or any flavor of biscuits that you like and sandwich it. Serve the same with berries that you are have at home..

Note: For a perfect soft scoop add 1 tbsp of vodka to your ice cream mixture and Beat  for about a 2-3 minute. Than freeze your ice cream. This gives nice soft texture to ice cream and not the firm one. (But its optional and totally up to your choice)

Too much of alcohol in ice cream will not allow it to freeze so make sure you use little qty of it.

Konkani Vegetable Dal / Lentils

Ingredients:

Konkani Vegetable Dal/Lentil

1/2 cup yellow split Moong Dal
1/3 cup Tuver Dal (Arhar in Hindi and Pigeon pea in English)
1/4  cup Masoor Dal
2 tbsp Green Moong Dal
1 cup Chopped palak (Spinach)
1 cup dice in cube shape Lauki (Bottle Gourd)
1/2 tsp Turmeric Powder
Pinch of salt
1/2 cup Small chopped onion
1 tbsp olive oil
3 tbsp Fresh grated coconut
1 tbsp Tamarind Paste
4 whole Red Chilly
1 1/2 tsp dry fenugreek seeds

For Tempering:
1 tbsp Olive oil
1 tbsp ghee (Clarified Butter)
Pinch of Asafoetida Powder (Heeng)
1 tsp cumin seeds
1/2 tsp Mustard seeds
5-6 Fresh Curry Leaves
1/2 tsp Red Chilly Powder

Recipe:

• Pressure cook all four dals (Moong dal, Tuver dal, Masoor dal, Green Moong dal) with salt, turmeric, diced in cube shaped bottle gourd and Spinach together.
• Mean while in a non stick pan dry roast Fenugreek seeds until light pink and than add whole red chilly, further roast for a minute.
• Grind this Dry roast ingredients with  grated coconut and Tamarind paste in a mixer grinder jar and keep it aside.
• In the same pan, Heat 1 tbsp of olive oil and saute sliced onion with little salt until translucent.
• Now add all grinned and boiled ingredients to it with little water to it (about 1/2 cup or as required).
• Simmer on low flame and cook for 3-4 minutes.
• Now its time for tempering
• In a small fry pan heat oil and ghee with cumin and mustard seeds, as soon as it splutters add asafoetida powder, curry leaves and lastly red chilly powder.
• Pour this ready temper on dal and mix it nicely. Cook for another 2 minutes on low flame (add water if required).
• Garnish it with Fresh Coriander leaves and serve it with plain paratha or roti..

Yummy Sugar Free Mango Lassi

Mango Lassiiiiii... Can not resist without this in summer. Sooo Cool and refreshing, your taste buds will get highly impress of it... With some few typical mango lassi's, I have changed a bit of its ingredients as per my taste. Do try.

Yummy Sugar free Mango Lassi

Ingredients:
3 cups Mango Puree (I used Alphonso's Puree)
1 1/2 cup Full fat Dahi / Yogurt. (Can opt for Low Fat Yogurt too)
1/2 cup low fat milk
1/4 cup Honey approx. (depends upon the sweetness of mangoes.)
1 tsp green cardamom powder

For Garnishing:
1/2 cup of mango cut into cube shape (can use even more, tastes well when you get that small chunks in your mouth while having lassi)
1/2 cup Chopped dry fruits (cashwes, almonds, Pistachios)

Recipe:

• In a mixer juicer jar, mix mango puree with full fat Dahi / Yogurt, low fat milk, honey, and green cardomom powder.
• Grind this in mixer until smooth
• Pour in a glass over few ice cubes
• Garnish it with mangoes cut in to cube shapes (i would suggest to add more chunks, tastes really well) and chopped dry fruits..Even you can use some whipped cream on top about a tsp. Looks even more tempting.
• Hereby Enjoyy...)

Summer Special - Ginger and Mint Punch

Summers are the real time to keep your body hydrated so why not to serve yourself with some refreshing drink. Try this my own version : GINGER AND MINT PUNCH...

Ingredients:
1/2 cup lemon juice
1 1/4 cup orange juice
3/4 cup fresh ginger paste
3/4 cup fresh mint leaves
3/4 honey
3/4 sugar
1 tsp roasted cumin powder
1/2 tsp black salt
1/2 tsp sea salt
1 tbsp lemon zest (Lemon skin)
1 tbsp orange zest (Orange skin)
5 cups sparkling mineral water, chilled (Soda)

For Garnishing:
4-5 Mint leaves
Thin lemon slice

Recipes:
In Mixer juicer jar, mix lemon juice, orange juice, ginger paste, mint leave, honey, sugar, roasted cumin powder, black salt and sea salt.
Grind and mix all well.
Pour this punch in a deep vessel, add 2 cups of hot boiling water, lemon Zest and orange Zest in to it. Stir and cool to room temperature.
Cover and refrigerate for at least 24 hours and up to 7 days.
To serve, strain the ginger & mint punch with a strainer.

In a glass, serve it with sparkling mineral water (1/2 cup Ginger & Mint Punch and 1/2 cup Sparkling mineral water) over crushed ice or ice cubes.

Garnish your drink with mint leaves and with a lemon slice on to rim of glass..Serve chilled and enjoy.....

Serves: 8- 10 glasses
Time: 35- 40 minutes

Doi Potol / Dahi Parwal

Doi Potol or Dahi Parwal an authentic and rich Veg recipe of Bengali Cuisine. Potol/parwal a summer vegetable is a good source of carbohydrates, vitamin b and vitamin c. Doi Potol / Dahi Parwal is served with Biryani / Jeera Rice/ or with Puris (known as Luchi in bengali). It is thick gravy base dish cooked in Doi / Dahi. Have a look to the recipe below:

Doi Potol / Dahi Parwal

Ingredients:
500 gms Peeled Potol / Parwal
1 cup Sour Dahi (Yogurt)
1 medium sliced onion
Pinch of Asafoetida powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp Red chilly powder
1/2 tsp green chilly paste
1 tsp ginger paste
1 bay leaf
4 tbsp Mustard oil or Vegetable oil for frying Potol / Parwal
2 tbsp ghee
Salt to taste

Recipe:

Peel all Potol / Parwal.

Doi Potol / Dahi Parwal

Heat Mustard oil or Vegetable oil in pan for frying it. Fry until Nice golden brown on medium flame. Once fried, place it on a tissue paper to drain excess oil out of it.

 Use same pan for furthur cooking. Remove oil from a pan and in same pan add ghee. Heat ghee and add bay leave, pinch of asafoetida powder and sliced onion. Saute it by adding pinch of salt to it until translucent.

Now add garam masala powder, cumin powder, coriander powder, turmeric powder, Red chilly powder, ginger paste, green chilly paste and salt to taste. Saute it for a minute and make sure it does not stick to your pan if using other than non stick pan (if it sticks add little water to avoid it).

Now add Sour dahi / yogurt to it and about 1/4 cup of water along with Fried potol / parwal. Now cook this until gravy become little thick on a low flame. Garnish it with Fresh Coriander leaves and Serve it hot with Jeera rice or Veg. Biryani or with puri (Luchi).

Doi Potol / Dahi Parwal

Zuchhini (Tori/Turai) Soup

Zucchini a summer squash, is healthy source of key nutrients. It has only 19 calories with no fat per cup. It provides a healthy dose of fibre, Vitamins and minerals. It is ideal for loosing weight healthily. It has a high water content in it and that is most required in summers. And so i thought to give it a try by making soup.

Serves: 2
Time: 20-22 minutes

Zuchhini (Tori/Turai) Soup

 Green Zuchhini/ Tori / Turai 

       
Ingredients:

4-5 large Zuchhini
150 ml water
3 tsp olive oil
1 medium finely chopped brown onion
1 tsp garlic paste
1 tsp ginger paste
1 tsp corn starch paste
1/2 cup Fresh Corriander leaves
2 1/2 tsp  mixed herbs
1 tsp dry basil leaves
1 tsp dry oregano
1 tsp dry parsley (optional)
1 tsp dry thyme (optional)
Freshly ground black pepper to taste  (I used about 1 1/2 tsp full)

Salt to taste.

Garnishing:
Fresh cream and Fresh Coriander leaves

Recipe:
Peel off zucchini's skin and dice it in cube shape, or no matter whatever its shape.
Boil zucchini in water and salt for 5 minutes (do not pressure cook).
Once boiled, blend Zucchini with fresh coriander leaves into fine green puree.
Now heat olive oil in a pan over medium flame, add finely chopped onion, garlic and ginger paste, cook uncovered, stirring for 2 minutes or until onions are slightly soft. Now pour the blended green puree and corn starch paste into the pan and add all dried herbs listed above in the ingredients (parsley and thyme is optional- both was available in my pantry and so have used it).
Further to this add salt and freshly grounded pepper to your taste.
Cook for 3-4 minutes or until slightly thickens and than its ready to serve.

Garnish it with fresh cream and coriander leaves.


Linking it to simplyvegetarian777 announcement and Cooking with SJ announcement for the Soups with SS event !