Showing posts with label Whipped Cream. Show all posts
Showing posts with label Whipped Cream. Show all posts

Everyday Mini Thali 6 - Mango Fruit Salad - Day 10



BM #116 Day 10 - 

 Today is the 6th thali in the category of Simple everyday thalis. This is a very special thali as I have used our freshly harvested raw tomatoes to make Raw Tomato Chutney, Raw Tomato Curry With Moong, and Raw Tomato Dal. Also in the picture are Rice, Yogurt, Mango Fruit Salad, and Uppu Mirapakai (Mor Milagai).

 This Mango Fruit Salad is a perfect recipe for a make ahead dessert for a party. Thanks to Sandhya for helping me with the recipe and giving me tips which helped me rest easy.

 The measurement for each of the ingredients given in the recipe is just a rough guideline. Feel free to play around the quantities of each of them. It is a simple, no-nonsense recipe. I have since referred this dessert to so many of my friends and family.

 We will take a break for Saturday and come back on Sunday with yet another theme for week 3.

 Before we go on to the easy peasy recipe, here is a recap of all the posts in week 1 and 2.

 Week 1 - Platters

Week 2 - Simple Everyday Mini Thalis


Recipe Source Sandhya
Ingredients - 

 Mixed Fruits 3-4 cups (I used apple, banana and grapes)
Mango Pulp about 2 cups (I used the unsweetened Mango Pulp)
Condensed Milk about 1/2 cup
Whipped Cream about a cup

 Note - Freel free to adjust the ingredients as per taste. There is no rule for the proportions.

Method Of Preparation -

 In a large mixing bowl, whisk together gently the mango pulp, condensed milk and whipped cream until they are combined well and they appear creamy.

 Wash and chop all the fruits into bite size pieces.

 Toss in the fruits and mix gently. We like to have more fruits with a light coating of the creamy mixture. So adjust accordingly.

 Cover and refrigerate for a few hours before serving. It stays good for upto 3-4 days when stored properly in the refrigerator.



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Preparation Time 15 minutes ; Resting time 1 hour +
Serves 10-15 approximately

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Posted by Harini R on Friday, September 11, 2020
6 comments
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Mango Pudding (With Agar Agar)


Mango Pudding

 BM #74 Week 2 Day 2 -

 For day 2 check out this mango based pudding which is a delight to have. I felt that the pudding was on the lighter side but if the whipped cream is increased then it might make it richer. But we enjoyed this version as well.

 Ingredients - 

 Mango Pulp 3 cups (I used store bought)
Powdered Sugar 1/4 cup (or as needed)
Agar Agar Flakes 4 tsp 
Water 1/2 cup
Whipped Cream 1/2 cup (I Used Cool Whip brand)
Mango Pudding

 Method Of Preparation -
Chop the Agar flakes as finely as possible.

 In a pan boil about 1/2 cup of water and after it comes to a rolling boil, add the Agar flakes and mix until the flakes are dissolved. It took me about 3-4 minutes of active stirring.

 Remove from heat and pour in the mango puree and powdered sugar. Mix well until the sugar is dissolved.

 After the mixture is sufficiently cool, gently fold in the whipped cream until the color and texture of the mixture looks uniform.

 Transfer into individual serving bowls of your choice, cover with cling wrap and refrigerate for 2-3 hours to set.

 Unmould, garnish  and serve chilled.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Preparation Time 15 minutes + Chilling time 2 hours
Serves 8-10

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Posted by Harini R on Saturday, March 11, 2017
12 comments
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Eggless Chocolate Pudding - Microwave


Eggless Chocolate Pudding

 BM #74 Week 2 Day 1 - 

 This week the theme I have chosen is 'Are you pudding me?'. So it is all about puddings. For today check out this chocolate pudding which was thoroughly enjoyed by my little one. 

 I accidentally deleted some pictures from the camera and these were the only decent pictures I could recover. I am sure I will remember (hopefully) to update the pictures the next time I make this pudding.

 Recipe Source here
Ingredients - 
*Hot Cocoa Mix 1/4 cup
Powdered Sugar 1 Tbsp (or more as needed)
Custard Powder 1 1/2 Tbsp
Milk 1 cup
Topping - Whipped Cream and sprinkles

 *Hot Cocoa Mix can be substituted with 2 Tbsp cocoa powder and 3-4 Tbsp of powdered sugar
Eggless Chocolate Pudding

 Method Of Preparation -
In a microwave safe bowl, mix in the Hot cocoa mix, powdered sugar and custard powder. Gradually add milk to make a lump free batter.

 Microwave it for 2 minutes. Remove and stir well. Zap it for a minute more and mix well. I microwaved it for a total of 4 minutes.

 The resultant pudding is shiny and firm.

 Mix well and transfer into the serving bowls. Cling wrap and refrigerate for an hour or 2.

 When it is time for serving, top it with whipped cream and sprinkles.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.
Sending this to Srivalli's Kid's Delight event, guest hosted by Kalyani, themed on Chocolates. 

Preparation Time 5-10 minutes
Serves 2

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Posted by Harini R on Friday, March 10, 2017
12 comments
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Pineapple Delight


Pineapple Delight

 BM #70 Week 4 Day 1 -

Happy Thanksgiving to all who celebrate!!

The last week of this edition is all about my bookmarks.  Check out this kid friendly dessert which my little one loves. This has been in my to-do list forever now. My friend and neighbor, Asha, first introduced this delightful dessert a couple of years ago and I have since been in awe.

 Even the pictures for this post are from the dessert which Asha made and shared with us. Thanks to her I could have this post ready while my little one is making plans to make this dessert herself. 
[Reminder to self - Get the whipped cream on the next grocery trip :)]
Pineapple Delight

 Recipe Source Asha
Ingredients - 

 Pineapple, crushed (12 oz can with 100%juice)
Condensed Milk 1/2 cup
Whipped Cream 1/4 cup
Walnuts, Almonds, Cashews, chopped as needed (optional)
Cranberries, Raspberries, Cherries or Raisins can be used as a topping
Pineapple Delight

 Method Of Preparation -
In a bowl add crushed pineapple with juice, condensed milk and whipped cream. Mix well and add the nuts.

 Let it chill for an hour before serving.

 Decorate with the toppings and serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 70. 

 Preparation Time 10 minutes + Chilling time 1 hour
Serves 8-10

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Posted by Harini R on Thursday, November 24, 2016
6 comments
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Soda Cream Crackers


Soda Cream Crackers

 For Day 2, week 2 of BM #48, here is a version of Soda Cream Crackers which are a delight to munch on.

 There are several version of these crackers on the web. Of all of them I found these would be better received by the kids at home. I cannot say about the other versions, but these were definitely given a big thumbs up!!

 Recipe adapted from here
Ingredients - 

 All Purpose Flour / Maida 1 1/2 cups
Instant Yeast 1/2 tsp (I used Active Dry yeast)
Salt 1/2 tsp
Baking Soda 1/4 tsp
Sugar 1 Tbsp + more for dusting
Whipped Cream 1 cup
Milk 2 Tbsp or as needed 

 Method Of Preparation -
In a tablespoon of warm water sprinkle couple pinches of sugar and add yeast to it, mix and set aside for proofing.

 In a mixing bowl, add flour, salt, baking soda and sugar. Mix well.

 Add the whipped cream and the yeast solution and knead. Add milk as needed to get a soft and pliable dough. Cover and set aside the dough in a warm place.

 After about an hour when the dough has doubled, roll out the dough into 2-3 mm thick rectangle and cut out shapes using a cookie cutter. Poke the cut out shapes with a fork.

 Preheat the oven to 350°F.

 Sprinkle sugar on them and arrange on a parchment lined baking sheet. Bake for about 12-15 min or until they turn a shade of golden brown.

 Remove and allow them to cool on the wire rack.

 To get a crispier cracker, bake the cooled crackers again at 300 °F for about 10 min. Allow to cool and store in an air tight container. 


Preparation Time 20 min + Resting Time 1 hr + Baking Time 15 min 
Makes 30 crackers

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Posted by Harini R on Sunday, January 11, 2015
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Fruit Pizza


Fruit Pizza

 For the final day of pizzas for BM #35, here is a dessert pizza which is sure to win hearts at any party. A very apt dessert for the holiday season!!

 The idea of a fruit pizza sounded awesome to me when I was looking out for the pizza varieties. The fact that this pizza encouraged my kids to try out all the fruits at home made it a raring success in my mind!

 My family and friends just went gaga over it making me feel at the top of the world!

 Recipe source for the Sugar Cookie Crust
Ingredients - 
For the Sugar Cookie Crust - 
Butter 1/2 cup (at room temperature)
Sugar 1/2 cup
Milk 3 Tbsp
All Purpose Flour / Maida 1 1/2 cups
Salt 1/4 tsp
Baking Powder 2 tsp
For the Toppings - 
Whipped Cream 1/4 cup (or more if preferred) (I used the low fat one)
Fruits of assorted colors as needed ( I used pomegranate, apple, orange, kiwi and banana)

Fruit Pizza

Method Of Preparation -
Making the Sugar Cookie Crust - 
Cream the butter and sugar until it is light and fluffy. Add milk and beat it well.

 In another bowl, whisk the flour, salt and baking powder.

 Slowly add the flour mixture to the fluffy sugary butter and knead into a soft dough.

 It is a good idea to refrigerate the dough at this point if you are not ready to proceed further.

 If using frozen whipped cream, now is a good time to thaw it. I just transferred it into the refrigerator.

 Preheat the oven to 350 °F.

 I went ahead and rolled out the dough (1 cm thick, approx 8-9 inch in diameter) onto a pizza pan lined with parchment paper. [I don't boast of a perfect circular shape :)]

 Bake it on the center rack for about 18-20 min until the underside looks slightly golden brown.

 Remove and let it cool on a wire rack for about 45 min. Be careful while transferring as the cookie is very fragile and likely to show up cracks.

 Assembling the Dessert -  Apply the whipped cream as generously as you prefer and arrange the sliced fruit as per your imagination.

 Chill and slice before serving.

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 35

 Preparation Time 35 min + 20 min baking time
Makes a 10 inch cookie or 14-16 generous portions

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Posted by Harini R on Thursday, December 12, 2013
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Mango Kulfi - The Easier Way


Mango Kulfi


Last summer I had prepared Mango Rabdi/Mango Kulfi and I had also prepared Mango Kulfi the easier way. Ironically, I had misplaced the pictures in another computer and so totally forgot about these kulfis. 


Yesterday when I was looking for some files in my other computer, I came across these pictures and dreamt of summer [:)] and decided to post it for Day 7 of  BM 12. Don't you think it is a crime to forget about such a delightful dessert?? 


Ingredients - 


Evaporated Milk 1 can (approx 350 ml) - I used Fat Free
Sweetened Condensed Milk 1/2 cup - I used Fat Free
Whipped Cream 1 cup (I didn't use)
Mango Pulp 1 cup (I used canned but fresh mango pulp works best!)
Cardamom Powder 1 tsp (Optional)
Chopped Nuts 3 Tbsp


Mango Kulfi


Method Of Preparation -


Mix the evaporated milk and the condensed milk and bring to a boil. Cool the mixture and then whisk whipped cream (if using) and mango pulp.


Mix in the chopped nuts.


Freeze the above mixture for about an hour or two. When it is just about to solidify, remove and whisk again so that ice crystals don't form.


Now pour into popsicle moulds and cover and freeze them over night.


To unmould, run in hot water or dip in hot water and slowly twist off and remove. 


Enjoy on a summer afternoon or for a dessert!! Kids and Adults enjoy this alike!!


Check out the other Blogging Marathoners doing BM# 12. 

Sending these Kulfis to 

 Kid's Delight hosted by Edible Entertainment and 


Suma's CEDD  hosted for Raven 


A re-cap of the past 2 weeks of Blogging Marathon - 



Week 1 - Delicious Dals
Day 7 - Kudumulu ~ Toor Dal-Jaggery Dumplings
Day 6 - Red Chori Beans - Bottle Gourd Sambar
Day 5 - Toor Dal Chutney ~ Pigeon Pea Chutney ~ Kandi Pachadi
Day 4 - Masala Vada ~ Chana Dal Fritters
Day 3 - Bottle Gourd - Lentil Curry | Sorrakaya-Senagapappu Koora
Day 2 - Kabuli Chana Fry ~ Garbanzo Beans Fry
Day 1 - Mixed Lentil Khichdi


Week 2 - Kid's Delight - Something Sweet

Day 7 - Mango Kulfi - The Easier Way
Day 6 - Godhuma Rava Halwa ~ Wheat Rava Halwa
Day 5 - Vegan Pumpkin Scones
Day 4 - Vegan Chocolate Cupcake
Day 3 - Vegan Sweet Potato Kheer
Day 2 - Carrot Poli ~ Carrot Bobbattu
Day 1  - Eggless Orange-Corn Muffins

Preparation Time 10 min + Cooling Time 7-8 hours
Makes 6-8 (depending on the size of popsicle moulds)

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Posted by Harini on Sunday, January 29, 2012
30 comments
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Chana Paneer With Balti Masala


For all the 'Chole' lovers out there, here is yet another delectable protein source to boast!! The flavor of the spices together with Paneer (Indian Cottage cheese) is just going to blow your mind away. When I saw this recipe in Raghavan Iyer's 660 Curries I was drawn to it. When I posted Balti Masala a few days back, I am sure many of you were expecting some flavorful curry using that masala. So here it is..


Chana Paneer


Ingredients - 


Chana / Chickpeas / Garbanzo Beans soaked, pre-treated (optional), cooked 1 cup
Paneer cubed and pan fried 8 ounces [I used about 15 cubes as I had only so much :)]
Onion, finely chopped 1 cup (I used red onion)
Tomato, finely chopped 1 cup
Green Chillies 1-2 (Optional)
Turmeric 1/4 tsp
Balti Masala 1 tsp
Whipped cream 3 Tbsp (I would gladly replace it with some low fat milk next time)
Salt as needed
Cilantro leaves finely chopped 2 Tbsp
Seasoning (Oil 2 Tbsp, Jeera 1 tsp)


Chana Paneer


Method Of Preparation - 


Heat oil in a sauce pan over medium-high heat. Add cumin seeds and after they brown, add the onions and chillies (if using).


Stir fry the onions until they get a light brown hue. Stir in the tomatoes, salt, Balti Masala and turmeric. Cook for a couple minutes until the tomato softens.


Add the chickpeas and 1 cup of water. After the curry boils, reduce the heat, cover the pan and simmer, stirring continuously until the sauce thickens slightly for about 10 min.


Fold in the Paneer and the Cream and let it simmer for a couple min more.


Remove from heat, sprinkle chopped cilantro and serve with Roti/Naan/Rice/Pulao.


Sending this to 'MLLA 39' happening at 'Whatwouldcathyeat' initiated by Susan.


Preparation Time 40 min (including chickpeas cooking time)
Serves 3 -4

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Posted by Harini on Wednesday, September 7, 2011
16 comments
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Navratan Kurma (Korma)


Navratan Kurma (Korma)

 Navratan Kurma (Korma) happens to be my favorite accompaniment with Naan when we go to any Indian restaurant. 

 Though I am aware of the calories loaded in this rich tasting gravy, I tend to exempt this particular gravy from the 'do-not eat' list occasionally! I have made this gravy using the recipe by Vah Chef umpteen number of times and it turns out good all the time. 

 I didn't make this curry for a long time now and so didn't get the opportunity to blog about this delicious curry. I used low fat home made paneer, substituted half of cashews with peanuts for the gravy and tweaked the masala powders per our taste.




Ingredients - 


Potatoes (Alu) Diced 2 cups
Carrots Diced 2 cups
Green Beans 1 inch pieces 1 cups
Green Peas 1/2 cup
Cauliflower Florets 1 cup (Optional) (I didn't use it here)
Paneer Cubed and Sauteed 15 pieces (I used fresh home made paneer from low fat milk)
Almonds Roasted and Chopped 2 Tbsp
Cashews Roasted and Chopped 2 Tbsp
Raisins 1/2 cup
Pineapple Chunks 1 cup
Pomegranate Seeds 1/2 cup (optional for garnish) (I didn't use it here)
Turmeric 1/4 tsp
Dhania-Jeera Powder 1 tsp (Optional)
Mirchi Powder 1/4 tsp (Optional)
Garam Masala 1/4 tsp (Optional)
Anardana(Pomegranate) Powder 1/4 tsp (Optional)
Cream 2-3 Tbsp (I used Whipped Cream)
Salt as per taste
Seasoning (Oil 1 Tbsp, Shajeera 1 tsp, Cloves 4-5, Cinnamon 1 Inch Piece, Cardamom 2, Bay Leaf 1)
For the Gravy-
Onions Chopped and Sauteed 1 cup
Cashews and Peanuts Boiled 2 Tbsp each  (I microwaved for a minute in 1/2 cup of water)
Green Chillies 2 -3 
Ginger 1 Inch Piece
Garlic 2 Cloves


Navratan Kurma (Korma)

 Method Of Preparation - 


In a sauce pan, add all the chopped vegetables and sufficient water and boil them.


Make a paste of the ingredients needed for the gravy.


In a heavy bottomed pan, add oil and the rest of the seasoning. After the cloves give out a nice aroma, add the gravy paste and a little water if required.


Saute the paste until the oil separates under a low flame and add turmeric, dhania-jeera powder, salt and mirchi powder.


Add in the boiled vegetables and Sauteed Paneer. Also add anardana powder and garam masala to taste. 


Now is the time to add the pineapple chunks, roasted almonds, roasted cashews and raisins.


Mix in the whipped cream gently and let simmer for about 2-3 min.


Garnish with coriander leaves, any nuts and pomegranate seeds. I didn't have pomegranate seeds at home so omitted. 


Serve with Naan, Roti, Pulao or Plain Rice.

Preparation Time 45 min 
Serves 4-5 Adults

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Posted by Harini on Tuesday, December 28, 2010
8 comments
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