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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Godhuma Rava Halwa

We always make this Godhuma Rava Halwa as an offering to Lord Satyanarayana (Another form of Lord Vishnu). We perform this puja once/twice every year. I never had the opportunity to take a picture so far, as we perform the puja in the evening and the halwa is distributed to the attendees after the puja and is usually over by the end of the evening. But a few weeks back (Vaikunta Ekadasi), we had a huge gathering for the puja and surprisingly there was a little halwa left after the gathering. So I took the pictures the following day. :)

This is a popular halwa at home with the kids and the adults as well. Usually a little more ghee is added but I prefer that the ghee content be kept to a reasonable amount. The usual ratio of Rava:Ghee:Sugar is 1:1:1. 

This is for Day 6 of  BM 12.

Ingredients - 

Godhuma Rava / Wheat Rava 1 cup (fine variety)
Milk 2 1/2 cups
Sugar 1 cup
Ghee 1/2 cup
Garnish with fried nuts and sliced /chopped banana

Godhuma Rava Halwa

Method Of Preparation -

In a heated non-stick kadai/wok, add a teaspoon of ghee and roast the Wheat Rava until it gives out a nice aroma (about 3-5 min). [Roasting is optional but I prefer roasting it.]

Pour the milk and 3-4 Tbsp of ghee and mix well so there are no lumps. Cover with a lid and reduce the heat to low-medium. 

After about 10-12 min check to see if the grain is cooked through. Now is the time to add in the sugar. Make sure sugar is added after the rava is cooked. 

Mix well until the halwa comes together as a single mass.

Keep adding the remaining ghee as needed. Once there is glossy finish to the halwa and it doesn't stick to the sides, remove from fire, garnish with fried nuts and banana.

Since I offered this as naivedyam, we enjoyed it after offering it to God!!

Godhuma Rava Halwa

Check out the other Blogging Marathoners doing BM# 12. 

Linking this Halwa to 

 Kid's Delight hosted by Edible Entertainment

Preparation Time 30 min 
Makes 2 cups

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Vegan Pumpkin Scones

I was looking for some ideas of low fat, low sugar goodies for day 5 of BM 12 and it suddenly struck me that I used to make scones and we all liked those. After taking a quick look into the refrigerator, I found a small wedge of red pumpkin begging to be used and so I googled for pumpkin scones and I tinkered around with the ingredients to suit my requirement to make it vegan. 

I thought these scones were more or less guilt-free and a small portion is good enough for a snack. Don't you think? At least my kids thought so. :)
Please feel free to unveganize, if you will, substituting with yogurt of your choice. 

Ingredients - 

Whole Wheat Flour 1 cup
All Purpose Flour (Maida) 1/2 cup
Brown Sugar 2-3 Tbsp (or as needed)
Baking Powder 2 tsp
Cinnamon Powder 1/2 tsp
Nutmeg Powder a pinch
Salt 1/4 tsp
2 Tbsp Oil (I used Olive Oil)
Pumpkin Puree 1/2 cup (I used home made)
Soy Yogurt 1/2 cup
Chopped Walnuts and Brown Sugar for topping (Optional)

Vegan Pumpkin Scones

Method Of Preparation -

Preheat the oven to 375 F.

Sieve together wheat flour, all purpose flour, baking powder, cinnamon powder, nutmeg powder and salt. Mix in brown sugar as well.

To this mixture add the oil and mix well to get a crumbly texture.

In a separate bowl, whisk pumpkin puree and soy yogurt together and gradually add it to the dry ingredients.

It should result in a very sticky dough.

Transfer the sticky dough onto a parchment paper lined baking sheet and with oiled hands pat the dough into 1/2 inch thick circular disc (approximately 6 inches in diameter).

With an oiled cutter (like a pizza cutter) make 6-8 wedges on the dough.

Sprinkle the chopped walnuts and brown sugar evenly on the dough.

Bake for about 18 min-20 min until a tester inserted in the center comes out clean. 

Let it cool on a wire rack and enjoy! If you like it a little sweeter, enjoy it with jam/jelly of your choice!

Vegan Pumpkin Scones

Check out the other Blogging Marathoners doing BM# 12. 

Sending these scones to 

 Kid's Delight hosted by Edible Entertainment,

Suma's CEDD  hosted for Raven and   

Pradnya’s Bake Fest # 3, an event started by Vardhini

Preparation Time 10 min + Baking Time 18 min
Makes 6-8 scones

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Vegan Chocolate Cupcake

I had these Vegan Cupcakes in mind for a long time now and was waiting for my little one to spell out the request. :) She is the only one at home who can tolerate or to some extent enjoy chocolate. 

So for all the chocolate lovers, here is a Vegan version of a decadent chocolate cupcake for Day 3  of BM 12!! The cupcakes were very moist and fluffy too. They were not too sweet and hence I dusted some powdered sugar.

Needless to say, these cupcakes can be unveganized, so to say by substituting regular milk instead of soy milk and using butter instead of oil.

Adapted from here
Ingredients - 

Soy Milk 1 cup (Almond Milk can also be used)
Apple Cider Vinegar 1 tsp
Sugar 3/4 cup (I used Organic Brown Sugar)
Oil 1/3 cup (Any flavorless oil)
Vanilla extract 1-2 tsp
Whole Wheat Flour 1/2 cup
All Purpose Flour 6 Tbsp
Custard Powder 2 Tbsp (Cornstarch can be used)
Cocoa Powder 1/3 cup
Baking Soda 3/4 tsp
Baking Powder 1/2 tsp

*Instead of the Whole wheat flour -All Purpose Flour - Custard Powder blend, cake flour or simply All purpose flour can be used
Vegan Chocolate Cupcake

Method Of Preparation -

In a bowl, pour soy milk and apple cider vinegar and set it aside to curdle.

Add in sugar, oil and vanilla to the curdled milk and whisk until frothy.

Sieve together the dry ingredients and transfer into the wet ingredients. Beat until smooth making sure it is not over mixed.

Preheat the oven to 350 F and prepare a muffin pan lined with paper liners.

Fill the batter in each cup, about 3/4th full.

Bake in the pre-heated oven for about 17 min or until a tester inserted in the center comes out clean.

Cool them on a cooling rack and devour! Oh and don't to dust some powdered sugar or swirl some frosting of your choice!

Check out the other Blogging Marathoners doing BM# 12. 

Sending this kheer to 

 Kid's Delight hosted by Edible Entertainment,

Srivalli's 'Chocolate Mela',

Pradnya’s Bake Fest # 3, an event started by Vardhini and

Srav’s Cooking Concepts # 6: Chocolate Fest

Preparation Time 15 min + Baking Time 17 min
Makes 12 standard muffins

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Vegan Sweet Potato Kheeer

After looking at different kheers made with coconut milk in some of the blogs, I was tempted to try it out. Moreover, we suspect that our older one has suddenly become sensitive to milk. So we are planning to start her on soy milk and see if she shows any signs of improvement. 

Anyway, coming back to the kheer, it turned out to be a very delectable kheer with a grainy texture which my little one loved. I had to convince my older one to try some which she did and thought it was a tad too sweet. S and myself thoroughly enjoyed the remaining portion. In fact S was surprised that I had prepared such a limited quantity. :) 

For Day 3  of BM 12, here is the Vegan Sweet Potato Kheer..

Ingredients - 

*Sweet Potato Shredded 2 cups
Coconut Milk 1 can (400 ml)
Brown Sugar 4-5 Tbsp (or as needed)
Cardamom Powder 1/4 tsp
Dry roasted nuts of your choice (I used Almond, Cashew and Pista)

* I initially started off by using shredded sweet potato. Upon cooking it I realized my kids might not like the texture. So half way through, I used a hand blender and pureed it. So the choice is yours.

Vegan Sweet Potato Kheer

Method Of Preparation -

In a microwave safe bowl, add coconut milk and shredded sweet potato. I added about 1/2 cup of water to dilute the coconut milk.

Cook in the microwave for about 4-5 min or until the sweet potato is cooked.

Note that the same can be prepared over the stove top as well.

At this point of time I pureed the mixture and added brown sugar and boiled in 30 sec increments, stirring it until the sugar melted and the kheer was ready to boil over.

In total I cooked in the microwave for about 9-10 min.

Just before removing from the microwave, add cardamom powder, mix and set aside.

Meanwhile dry roast the chopped nuts in a microwave safe plate for about 2 min. Remove and garnish.

Cool the kheer and enjoy!

Check out the other Blogging Marathoners doing BM# 12. 

Sending this kheer to 
Kid's Delight hosted by Edible Entertainment,
Suma's CEDD  hosted for Raven and  

Srivalli's 'Microwave Easy Cooking' hosted by Kalyani.

Preparation Time 15 min 
Makes 4 cups

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Carrot Poli

The idea for this Carrot Bobbattu came to me a long time back. But I felt lazy to make Carrot Halwa and then make these Polis. So on an occasion when we had a potluck party at home, a friend had brought 2 cups of carrot halwa at our place which was virtually untouched. It so happened that the halwa was extremely sweet for us and so I thought it was time to make these Polis. 

When I made them into polis the first time, they were cleaned out in an hour and the kids were demanding more. I promised them that I would make more the following day and so I had to make them two more times until I successfully used up all the Carrot Halwa. But the kids had not yet lost interest in these. There is a saying in Sanskrit "Athi sarvatra Varjayeth" meaning anything in excess is harmful. So I refrained from further attempts of making these for now. :)
Here is how you can reuse any leftover Carrot Halwa and enjoy these Polis. This would be Day 2 of BM 12.

Ingredients - 
For the dough - 
Wheat Flour 2 cups (I used Annapurna brand Chakki Atta)
Salt as needed
Turmeric a pinch (Optional)
Water to knead to a dough

For the Filling - 
Carrot Halwa (ground to a thick paste) 1/2 cup
Note - I carefully removed any nuts and raisins in the Halwa before making a paste of the halwa. 

Carrot Poli

Method Of Preparation -

In a mixing bowl, knead the whole wheat flour with water with a little salt and turmeric into a dough and keep it covered for 10-15 min.

Divide the dough into equal parts (about 10-12) and roll each portion of the dough into small circles. Put in at least a teaspoon of filling and close it into a ball.

Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. Also carefully roll it so the filling spreads out evenly. [Traditionally Poli/Bobbattu made out to at least 6-7 inches. I found making smaller ones to be easier and also good for portion control :)]

Gently place it on a heated tawa/griddle, drizzle a little ghee and cook until both the sides are light brown. Remove the bobbattu from the tawa. Store in an insulated container.

Continue with the rest of the dough. Serve them warm and enjoy!

Check out the other Blogging Marathoners doing BM# 12. 

Sending these Polis to 

 Kid's Delight hosted by Edible Entertainment

 Suma's CEDD  hosted for Raven 

Kalyani's Kitchen Chronicles - Cooking With Leftovers hosted by VeenasVegnation.

Simply.Food's 'Lets Cook With Leftovers'

Preparation Time 30 min
Makes 10-12

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Eggless Orange-Corn Muffins

We have entered into yet another week of Blogging Marathon and this time I have chosen to blog about 'Something Sweet For Kids' as the theme. So I shall showcase some sweets which have been liked by the kids at home. 

After a partial cleanup of my pantry, I came across some leftover cornmeal which was occupying some prime real estate in my kitchen. That is why these muffins came along and .... disappeared in a few hours too. 

My little one gobbled them up as soon as they were done, forcing me to cool them down by huffing and puffing (her words). My older one who has a better sense of taste wanted some jelly/jam/Agave nectar/ Honey to go with it and she was very happy. I must remind myself to make these often. 

I realized that these muffins are quite healthy with no added fat and the goodness of whole wheat flour and orange juice. In fact my little one was so full after eating these muffins that she forewent her dinner and I let it be. I am not picky about what my kids eat as long as they eat a balanced meal.  
So here is how I made the muffins as part of Day 1 of BM 12.

Eggless Orange-Corn Muffins

Recipe adapted from here
Ingredients - 

Whole Wheat Flour 10 Tbsp (1/2 cup + 2 Tbsp)
Cornmeal 10 Tbsp (1/2 cup + 2 Tbsp)
Baking Soda 1/2 tsp
Agave Nectar 1/4 cup (Honey can be used instead)
Milk 1/4 cup
Fresh Orange Juice 1/4 cup (I used 1 medium sized Orange)
Orange Zest 1 tsp (Optional - I didn't add)
Apple Cider Vinegar 1 tsp (Or Balsamic Vinegar)
Applesauce 2 Tbsp ( I used sweetened one)
Salt 1/4 tsp

Note - These muffins were not too sweet. So we ate it with strawberry jelly and tried some with honey too.

Eggless Orange-Corn Muffins

Method Of Preparation - 

Preheat the oven to 350 F. Prepare a muffin plate and arrange paper liners or grease the muffin cups.

In a bowl, add all the ingredients listed from Agave Nectar to Salt. Mix well and set aside.

Add the wheat flour, cornmeal and baking soda.

Gently mix without any lumps. Spoon the batter into muffin cups. 

Bake in the pre-heated oven for 16-18 min until a tester inserted in the center comes out clean.

Enjoy with a jam or jelly of your choice.

Check out the other Blogging Marathoners doing BM# 12.

Sending these Muffins to 

 Kid's Delight hosted by Edible Entertainment

 Suma's CEDD  hosted for Raven 

Vardhini's Bake Fest  hosted by The Pumpkin Farm

Preparation Time 10 min + Baking Time 17 min
Makes 6 regular and 6 mini muffins

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