Tag Archives: summer

Mango Kulfi or pop

25 Jun

IMAG2084Summer means lots of cooling down at the pool, lakes, water parks, dams, and feasting on cold icecreams, pops, smoothies and other cold beverages. You don’t feel too hungry, you are always thirsty and crave for anything cold. I make sure every summer I have pops in my fridge. I love mango pops and when you add cream to it just makes it even better. In India that is called kulfi.   Sharing a well known recipe for Mango kulfi. Next on my list in watermelon cucumber pops.

Tip: I added saffron strands in each mould for the extra oomph! Don’t forget to soak saffron strands in 2 tbsp warm milk or hot water before using them.

All you need:

  1.  3 cups milk
  2.  1/2 cup condensed milk( if you do not have this, increase the cream and sugar quantity)
  3. 1/2 cup cream
  4. 4 tbsp sugar
  5. 1 tsp cardamom powder
  6. 2 ripe mangoes pureed or 1 cup mango pulp
  7. 1 tsp cornstarch

Ready, Set, Go:

  1. Mix everything together in a heavy bottom pan except for mango pulp and cardamom powder. Bring to boil carefully not letting the milk stick to bottom stirring occasionally.
  2. Simmer down for 20 minutes.
  3. Cool down. Add pulp and cardamom powder.
  4. Blend in a blender or just mix it thoroughly.
  5. At this point you can either use a sieve for extra creamy texture but I love my lumps 😉
  6. Pour in moulds. Refrigerate overnight.

Mahimahi with mango salsa and confetti rice

12 Sep

Well, some dishes are just inspired from the ones I will watch on T.V shows. I will soon share another fish preparation which is my all time favorite and looks like gourmet food. This is one of them. I am not sure why would I have confetti rice with a filling fillet of fish! Ooh, there is some alliteration. He he. So, you could skip the rice and use the recipe with something else like a raita or if you have a big appetite like mine you can always make it all together. This is definitely a summery dish with the fruit salsa!

Tip: You can add papaya to the mango salsa and tweak it with cilantro or mint.

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All you need:

For the fish –

  1. Salt
  2. Black pepper
  3. 1 tbsp Cashewnuts roughly chopped (optional)
  4. 1 tsp Butter (optional)
  5. Oil for frying

For the salsa –

  1. 1 ripe Mango
  2. 1 Green/red chili
  3. 1 garlic clove
  4. 1 tbsp lime juice
  5. 1 stem of green onion
  6. Salt

For the rice –

  1. 1 cup rice
  2. 1/4 cup of frozen mixed vegetables or these vegetables : 1/4 cup green peas, 1/4 cubed red bell pepper, 2 tbsp corn, 2 sliced mushrooms
  3. 5-6 whole black peppercorns or 1 teaspoon black pepper powder
  4. Oil to fry
  5. Salt to taste

Ready, Set, Go:

For the Fish:

  1. Season the fish with salt and pepper.
  2. Heat a pan and melt butter, toss in the chopped cashewnuts, toast till light brown. Keep aside.
  3. Heat a tablespoon of oil and fry the fish till done or grill or bake as per your liking.

For the Mango salsa:

  1. Peel the mango skin and cut the mango vertically on both sides of the pit and finely chop the mango flesh until it almost looks like puree. Take the finely chopped mango in a bowl.
  2. Finely chop the chili and garlic and add to the mango.
  3. Sprinkle lime juice and salt.
  4. Garnish with chopped green onion stem. You don’t have to add the bulb in it.

For the Confetti rice:

  1. Wash and drain the rice. Keep aside
  2. Boil two cups of water. Add salt. Add the rice. Boil it till almost done.
  3. Drain the rice in a colander so that you get rid of the additional starch and you will have long, plain white rice. Let the water drain completely. This is how I cook my rice everyday! Cover and let the rice sit for a while. It will keep cooking and cooling the rice.
  4. Heat a saucepan and add oil to fry the vegetables.
  5. Toss in the peppercorns or black pepper powder. Check seasoning. Mix the rice with the veggies and you are done.

Now, combining all of this. Place the fish on the serving dish. Layer the cashewnuts over the fish and spread the salsa on top of it. Serve with the confetti rice. The confetti rice can be served with any other curry dish too.

 

 

 

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