NO CREAM, JUST THREE INGREDIENTS NO COOK MANGO ICECREAM

Hello everyone

Today I have summer cooler easy peasy ice cream recipe. As summer started and everyone need some chilling cooler to beat the heat.

With hot summer the first pleasing name comes to mind is the king of fruits MANGO. I think no one can say 'no' to this yummy droolsome fruit, everyone from kids to elders love it, Even my mom is a big fan of mangoes. So thought to try my hands on mango ice cream without using cream but with easily available handy ingredients with no compromise in taste. It is so easy, no cook , no fuss recipe that can be prepared in minutes. And the end result is so tempting and yummilicious that you can't resist yourself asking for another one.  Even my fussy eater kids loved it.

Step wise recipe is given and hope you all will like this summer cooler.

NO CREAM , JUST THREE INGREDIENTS NO COOK MANGO ICE CREAM

Yield: 10-12 ice creams, depend on size of mold

Time: 10 mins ( leaving freezing time)

Ingredients 

3 big size , nice ripe mangoes, roughly chopped

1 cup milk powder

Sugar to taste ( depend on sweetness of mango), I used left over syrup of rasgulla 

Method:

Take all ingredients in a blender and churn to nice thick smooth paste.

 I added little yellow colour and mango essence to my mango paste as my mango was just pale yellow.

** This step is completely optional, if you have nice orangish or yellow mango then no need to add color. 

Now pour the prepared paste in Ice cream molds and keep in freezer overnight or atleast 6-7 hrs.

Now demold icecream by putting mold under running water. Serve and see the happiness on faces , without any guilt.

Your prepared paste should be thick like idli batter. As I used little sugar syrup in my batter so very small ice crystals were formed after two days of freezing. 

You can also use canned mango pulp, nearly 2 cup.

You can also add condensed milk instead of milk powder and sugar to enjoy more rich flavor.

Hope you will like to try this guilt free healthy ice cream recipe for your kids and family.

Your easy peasy summer cooler mango ice cream is ready to serve. Enjoy it and please pour your valuable comments and suggestions . I will always like to reply your queries regarding recipe. So please keep asking if any confusion.

Happy cooking....

EGGLESS SWEET POTATO COCO CHOCO MARBLE CAKE

Hello everyone 

I bought sweet potatoes some time back, but no one liked it. Although I know how much healthy and nutritious it is but what to do . Then I tried to bake this cake for my kids using this sweet potato.

My sweet tooth daughter always used to ask why healthy stuffs are not yummy and what we like to eat are always comes under unhealthy category 😕😕. Actually my whole family is sweet tooth and also having great tendency to get fat too easily😭 , so to avoid extra calories in our diet we have to make a reasonable distance with sugary and fatty stuffs😰. 

But this is also like a boon too me, so that I can experiment with healthy stuffs and turn them to interesting healthy cum yummy dishes.

This cake is the best example of taste with health. I used all healthy alternatives to usual ingredients of a cake, which lead to this super yummy healthy sweet treat. Now no need to take just one bite of your sweet crush to satisfy your craving. And the second best thing is , it's best and yummy way to use your rejected sweet potatoes. You can say it a perfect combo for your cup of tea. A happy dessert to health conscious fellows.

Step wise recipe is given below, hope you will enjoy this tasty, yummy and healthy treat. sure give it a try , you will never regret.

EGGLESS SWEET POTATO COCO CHOCO MARBLE CAKE

Serves: 5-6

Time: 1: 15 hrs

Ingredients 

2 cup all purpose flour/ whole wheat flour/ chapatti flour ( I always use chapatti flour for all my baking)

1 tbsp corn flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

3/4 cup boiled and mashed , sweet potato

3/4 cup thick yogurt/ curd

1/2- 1 cup water/ milk  ( as per need)

3/4 cup sugar ( as per taste, I used less)

1/2 cup oil ( I used little less)

1 tsp vanilla essence 

1 tbsp Complan  , chocolate flavour ( completely optional)

2 tsp cocoa powder

1/3 cup desiccated coconut

Method:

First of all grease a bundt or any pan of your choice and dust it with some flour, keep it aside.

Mix well or sieve flour, baking soda, baking powder, corn flour and salt together, keep it aside for later use.

Now add mashed sweet potato, yogurt, sugar, vanilla essence and oil together and beat well till nicely mixed and fluffy. with a fork till they become a lump less puree. Never over beat your wet mixture ,beat  just enough to make light homogeneous mixture, otherwise it will sink after baking.

Add flour mixture in 2-3 batches and fold it , Add required water/milk to make it little thick but smooth batter. 

Now add desiccated coconut and again fold to mix it properly. Now divide the batter in 3:1 ratio. Now add Complan and cocoa powder in smaller part of batter and fold to mix properly. If it feels dry, add little water or milk to maintain its consistency as rest of batter.

Pour half of the white batter in greased bundt pan and tap to escape any air bubble and also to spread batter evenly. Now pour chocolate batter all over the white batter and tap again. Finally spread rest of the half white batter all over the chocolate batter and tap again.

Place the pan in a preheated oven at 190degree C and bake for 45mins to 1 hr. Mine took 1 hr exactly but keep an eye after 45 mins as different ovens take different time for baking. Keep checking by inserting a tooth pick or knife in middle of cake, if it comes out clean then your cake is ready other wise bake for some more time.

***  Time also depends on baking pans, size and shape.

Let it cool for 5 mins then invert on a wire rack.

 Let it cool completely before slicing, to get neat slices.

Your super yummy and healthy cake slices are ready to go with your cup of tea.

You can serve it with ganache, chocolate syrup, caramel or even with chilled custard . Believe me it tastes best with all these combos. Atleast try all the combos once.

Enjoy these guilt free scrumptious sweet treat any time. It's good for kids tiffin and mid meal hunger sprang.

*You can use any dry fruits also of your choice.

*You can increase or decrease the quantity of sugar as per your taste as I kept it mild.

*You can also use any shape of baking pan, but then baking time may change, so be cautious while baking and keep checking in between.

Hope you all will definitely try this guilt free yummy cake and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

LOW CALORIE EGGLESS MINT AND GARLIC MAYONNAISE

Hello everyone 

Now a days, not only kids but elders too gone mad over burgers, sandwich,pizza etc loaded with high calorie , high fat mayonnaise. But by health point of view these are not good at all. So I thought why not try some low fat, low calorie version of mayonnaise to go with these traditional fast food items  to avoid some extra calories without punishing our taste buds. This can be also used on simple whole meal or brown bread as spread, if you are health conscious fellow but can't leave the love of having yummy finger licking mayonnaise. I came across this recipe accidentally, as I was trying to make some different dip for my snacks and to my surprise it came out as super smooth silky shiny mayonnaise.

Recipe is given below, hope you all will definitely love to try it.

LOW CALORIE EGGLESS MINT AND GARLIC MAYONNAISE

Serves: 5-6

Time: 10 mins

Ingredients 

1 cup cottage cheese (soft creamy paneer) 

1/2 cup fresh thick yoghurt,curd ( low fat can be used)

1 tsp corn flour

15- 20 fresh mint leaves

1/2 tsp white pepper( I used black pepper) 

2 tsp garlic powder ( or you can also use 5-6 fresh Garlic cloves)

Salt to taste

Method:

Add all the above ingredients in a mixer jar and blend till it become creamy batter like.

Then put it in a microwave safe bowl n cook for 2-3 min stirring every 30 sec to avoid lump formation and even texture till it acquire the consistency of mayonnaise. 

If u find it little thinner then don't worry it will thicken after cooling.

**Always use soft cheese otherwise u will get grainy texture.

For different flavor u can skip mint and add 1/2 cup of chilli sauce to it to make chilli mayonnaise.

You can add different herbs like oregano, thyme, basil etc to get herbed mayonnaise.

It's so quick n easy recipe that u can make daily n enjoy different flavours without any guilt.

It can be kept in airtight covered jar for 1 week to 10 days in refrigerator .

It goes well with any snacks as dip or use in burgers, sandwich etc.

Hope you all will like this simplest and easiest recipe ever with handy ingredients. So please give it a try and pour your valuable comments and suggestions here, they meant a lot.

SOFT AND FLUFFY PAV ( FROM CHAPATTI FLOUR)

Hello everyone

Pav is one of the most common bread used in many delicious street foods in India,like  vada pav, pav bhaji , dabeli etc. Generally we purchase pav from market whenever plan to make any of these street foods at home. But have you ever tried baking your own pav at home? No , then try this simple recipe of perfectly soft and fluffy pav at home and I bet , you will never buy these from market from that day onwards. The aroma of freshly baked pav will enhance your craving for these foods. I also used chapatti flour to make these instead of apf , which makes it more eligible to try at home recipe. Chapatti flour has intermediate texture of apf and whole wheat flour, so I prefer it for all my baking experiments and results are always awesome. You can use any flour as per your preference and availability. Hope you will definitely give it a try and come up with your feedback too.

Stepwise recipe is given below, do try ☺️.

SOFT AND FLUFFY PAV ( FROM CHAPATTI FLOUR)

Serves: 3-4

Time: 40 mins ( excluding proofing and rising time)

Ingredients 

4 + 1/3 cup all purpose flour or chapatti flour

1 cup warm milk/ water

1/4 tsp yeast ( for quick rise use 2tsp)

3 tbsp sugar

1/2 cup Luke warm water+milk ( 50:50)

1 /2 tsp salt

2 tbsp oil or butter

Method: 

First of all add 1 tbsp sugar to 1/2 cup water+milk, now add yeast and stir gently. Keep it at warm place for 10-15 mins or till it become nice frothy.

Now take 4 cup flour , butter/ oil , salt, remaining sugar, milk and yeast mixture. Mix it to a sticky dough. 

Now knead the dough for 5-7 mins, if you find it more sticky even after kneading then add remaining flour , little at a time. Generally dough become less sticky after kneading some more. Now let it rest for 5-7 mins and then again knead for 4-5 mins. Till then your dough will become nice bouncy and non sticky. Now apply some oil all over the dough and cover it. Place the dough at some warm place like inside your oven or microwave. 

Let it rise for 4-6 hrs if you used 1/4 tsp yeast and 2-3 hrs if used 2 tsp yeast. It must become double  the initial volume, so give sufficient time to rise for perfect pav. 

**Rising time depend on weather too, if you are in colder place then better keep the dough in closed oven or microwave or in tightly tied plastic bag. For warmer places, you can keep on your counter top.

When it rose to double, punch the dough and knead for another 4-5 mins. 

Now cut the dough in equal size balls , nearly 16- 20 regular size pav will be prepared from this much dough. I made small , so got 32 pav. 

 Make nice round balls and place on a greased or butter paper lined baking tray. Arrange all balls at some distance as it will rise again and fill the gap itself. 

Now again cover the tray and place on a warm place for another 1/2-1 hr for second rise.

Give ample time for second rise too, it should almost rise to double for soft pav.

Now brush each pav with milk and bake for 15 mins at 200degree C in a preheated oven. If your pav is not enough golden after 15 mins then increase the temperature to 230 degree C and bake it for another 2-5 mins or till you get your desired color.

Now take it out from oven and brush it with butter to maintain its softness. Let it cool on a wire rack and then enjoy making your favorite street food with these homemade beauties.

** Kneading and resting and again kneading is very important step in gluten formation, so don't skip it to get perfect fluffy pav.

*you can also use water to knead your dough but using milk will enhance the flavour and aroma to many folds.

* For nice buttery flavour use butter instead of oil while kneading.

** Always check your yeast, if it's not getting frothy then discard it and use another yeast.

Water used to dissolve yeast must be Luke warm, neither cold nor hot other wise your yeast will not bloom.

* I don't like too much yeasty smell in my bread so used less yeast and gave more resting time. But if you want to prepare it in less time then use more yeast as suggested.

Keeping these points in mind, just try this recipe , you will never fail. 

Kids love this utterly butterly pav, so you can give this in their tiffin or in evening snacks. You can bake it in advance and serve different types of street foods on demand. 

Hope you will love to try your hands on this bread and please don't forget to share your experience with me. Your valuable comments and suggestions are precious to me, so keep pouring.

Happy cooking....

 

EGGLESS RAVIOLI

Hello everyone

After lots of pasta recipes from Italian cuisine, today I have one more recipe from there. Ravioli is one of the traditional dish from Italian cuisine. It's a dumpling with different types of fillings generally cheese, veggies, meat etc and served with various sauces or broth. I am making it without eggs and with little Desi touch to its filling and served with two types of sauce, one is garlic mint tomato sauce and another is dal ( lentil) with nice garlic and mint flavor. It tastes awesome in both combos, you can choose any as per your preference. I made this dal combo for my kids to provide them more protein with yumminess . Filling is also full of protein and other nutrients as it has paneer and veggies, completely vegetarian friendly recipe with lots of flavor. You can relate this dish with north eastern Indian dish faara, it's more or less alike in preparation. So let's start with the recipe, hope you all will like this little twisted and eggless recipe of ravioli and don't forget to share your experience with me.

Stepwise recipe is given below.

EGGLESS RAVIOLI

Serves: 4-5

Time: 1 hr

Ingredients 

For dough:

1 1/2 cup chapatti flour/ all purpose flour

3/4 cup semolina

1/4 tsp salt

2-3 tsp oil 

Water to knead

For filling:

1 cup cottage cheese( paneer), crumbled 

3-4 medium potatoes, boiled and mashed

1 medium carrot, boiled and mashed or grated

1 cup cabbage, finely chopped 

2 onion, finely chopped 

1/2 tsp black pepper powder ( or as per taste)

1/4 tsp chili flakes

Salt to taste

Garlic mint tomato sauce:

3-4 medium size, nice red tomatoes, chopped 

3-4 cloves garlic

1-2 green chilies 

Handful mint leaves

1/4 tsp black pepper powder 

1/8 tsp oregano

Salt to taste

Method:

First of all mix all ingredients of dough except water. Now using water knead a semi stiff dough and cover it . Let it rest for 1/2 -1 hr.

Meanwhile prepare filling, heat some oil in a wok and add chopped onions. Let it fry till golden, add chopped cabbage and fry for 4-5 mins or till it shrinks. Now add mashed potatoes and carrot. If using grated carrots then add along with cabbage. Now fry for 3-4 mins and add crumbled paneer, black pepper powder, chili flakes and salt. 

Fry for 1-2 mins and your filling is ready. 

Let it cool a little and then keep it in fridge for 15-20 mins.

Meanwhile prepare sauce for ravioli. Take chopped tomatoes, mint, garlic and chili in a grinder and make fine paste of it. Now heat little oil in a wok and transfer the prepared paste in it. Let it cook till you get nice sauce consistency of your choice. Now add salt, oregano and black pepper powder.

 Mix well and transfer to a bowl. Your nice tangy spicy sauce is ready to go with ravioli. 

This sauce can also be used as pasta sauce and for pizza too.

Now come to ravioli preparation. Take sufficient water with some salt , in a big vessel and put it on flame for boiling. Now take a lemon size ball of dough and roll it to a thin oblong chapati on a floured surface. Now divide it in two , length wise. Put 1 tsp of filling on one strip at some distance, as many you can put on one strip. Now cover it with other strip, press sides of each filling to get nice sealed pockets. There should no air trapped inside filling and dough. Now using dough cutter , cut desired shaped ravioli and remove extra dough from it. All the procedure is explained in pics. 

You can also prepare individual ravioli if facing problems in making many at a time. 

                                               Or

                                              Or

Now put these prepared ravioli in boiling water and let them cook for 8-10 minutes. They will start floating on the surface, once done.

 Now drain it on a plate. Similarly prepare all ravioli.

 Now arrange ravioli in serving dish and pour some sauce or broth on it. 

Serve hot or cold , it tastes best in both ways.

* If you don't have dough cutter then can use cookie cutter or simple glass for cutting ravioli. 

* But don't forget to press the dough nicely to seal the edges of ravioli otherwise it may open in boiling water .

* try to seal your ravioli so that there is no air trapped in between, otherwise you will not get pretty shaped end result.

* you can prepare filling of your choice.

Your delicious treat is ready to be relished. You can have it  in lunch/ dinner/ breakfast any time you wish. 

Even kids will also love to dig in this Italian platter. So prepare it and enjoy with your family and pals.

Tried to short out all the confusions that may occur but if you have any then please mention in comment box, will try to clarify at my best as soon as possible. Your comments and suggestions are precious, they meant a lot.

Happy cooking....