Kulfi ice cream using khoya | How to make Kufli Ice cream

I have tasted Kulfi Ice cream when I was a kid. When I go to marina beach with my parent and uncle, they used to buy and give it to me. I love the taste. But I am not able to get it near my home place. I get only normal kuchi ice or ball ice. After that I really forgot how it actually tastes, as I started tasting different ice creams. Then after I started preparing ice creams at home, I always think I should prepare kulfi atleast once. But somehow i keep postponing it, because I don't have the kulfi cones and sometimes, I will not have the exact ingredients etc.

Two weeks back, I got the ready made khoya from Mustafa centre and prepared this Mango Kalakhand. Half the packet of khoya was left over and I wanted to do something which i never tried before. So when browsing net, I saw the Kulfi Ice cream using Khoya recipe here and thought of using my khoya and also fulfil my long wish of preparing the kulfi ice cream at home. Kulfi came out superb and we all loved it a lot. My kids asked me to prepare the same one more time. I too have decided to prepare different kulfi's in coming posts.

You can check all my Ice cream Recipes here. Some have given below.
Almond Ice cream
Chocolate Ice cream
Vanilla Ice cream
Rose Milk Ice cream
Mango Ice cream
Strawberry Ice cream

Kulfi Ice Cream using Khoya

Preparation time: 10 min | Cook Time: 40 min | Serves: 4

Recipe Category: Dessert | Recipe Cuisine: Indian

Ingredients

Full cream milk - 1 litre 

Sugar - 5 to 6 tbsp (adjust by increasing or decreasing according to your taste)

Khoya / Mawa - 4tbsp

Corn flour - 1 tbsp

Milk - 3 to 4 tbsp ( to mix corn flour)

Pistachios - 10 to 15 (crushed)

Almonds - 10 to 12 (crushed)

Cashews - 10 (crushed)

Cardamom powder - 2 pinch 

Saffron - few strands

Rose water or vanilla essence - 1 tsp (optional)

Method to prepare Kulfi Ice cream using Khoya

1. Start boiling the milk in a flat bottomed vessel. Now and then stir it well. It might take around 20 to 30 minutes for the milk to reduce to 1/3rd.  Meanwhile start preparing the other things needed  Mix the 4 tbsp milk with corn flour and keep it ready in a small bowl. 

2. Crush all the almonds, pistachios and cashews in a mortar or grind in a food processor. If you have whole cardamoms, then grind 2 to 3 of them now and keep everything ready. 

3. Grate the khoya or crumble it very well.  There should not be any large pieces of khoya. If so, then might take time to dissolve. After 20 to 30 minutes, the milk would have reduced to 1/3rd of its quantity.  

4. Now add the sugar and mix it well. When the milk is still boiling add the corn flour mixture to the boiling milk. Stir them well. The milk gets thickened by now. 

5. Now add in the almond, pistachio and cashew powder and cardamom powder as well. Mix well. Add the saffron strands.

6. Milk would have thickened nicely by now and colour would have started changing. 

7. It's time to add the khoya. Add the khoya and mix nicely so that no lumps are found. After 5 minutes Simmer the stove now and add the rose water. Switch off the stove and let it cool down. 

8. After it cools down, transfer the kulfi mixture to kulfi cones or kulfi moulds or any small serving bowls or in a tray. Scrap the remaining milk solids from the sides of the vessel and add them too in the moulds. Cover and freeze the kulfi for 6 to 8 hours. 

9. Once the Kulfi is set nicely, remove it from the freezer and unmould the kulfi by sliding a knife along the sides of the kulfi mould or rub the mould between your hands fastly or even keep the mould immersed in warm water for 5 seconds and remove immediately.

10. Slide down the kulfi on the serving plates and serve immediately.

Yummy Yummy Kulfi Ice cream using Khoya is ready to be eaten 

Notes: 

1. Instead of corn flour, you can also use rice flour to make the milk thicker. 

2. If you are keeping the kulfi mould in warm water, do not keep it for long time. 

3. Any nuts of your wish can be added to the kulfi.

4. Adding rose water or essence is purely optional. 

5. Traditional kulfi moulds would be available in many shops. You can also use earthen pots for making kulfi. 

Tags: Kulfi ice cream using khoya, Kulfi ice cream , how to make Kulfi ice cream , Indian Kulfi ice cream

Potato Corn Toast | Indian Bread Toast Recipes

Potato Corn Toast Recipe - This is the latest addition to the bread toast recipes. After I started doing many bread recipes I started trying out different varieties in the toast and this one actually I bookmarked long before from here. It is simple yet tasty and me and my mom loved it to the core as we both are potato and corn fans. Also this would become a great evening snack when kids come home tired and give this kind of hot hot bread toast to them with their favorite side side, then they will really love it. Now let's go to Potato Corn Recipe immediately.

You can check my other bread toast recipes below

Bread Pizza

Sugar Bread Toast

Cheese Chilli Toast

French Toast 

Besan Toast
Garlic Bread 
Rava Bread Toast
Potato Toast

Potato Corn Toast

Preparation time: 5 min | Cook Time: 15 min | Serves: 2

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients 

Potato - 1 big or 2 small sized
Corn - 1/2 cup
Pepper powder - 1/5 tsp
Coriander leaves - 2 tbsp
Salt - as per taste
Olive oil / butter - 2 tsp

Method to prepare Potato Corn Toast

1. Pressure cook the potatoes and corn. While cooking corn, add a pinch of salt. Smash the potato nicely adding little water and add the corn, pepper powder, coriander leaves and salt.

2. Mix them nicely so that when you apply them to bread, it spreads easily. Sprinkle some oil or butter to the spread.

3. Spread the corn, potato mixture evenly on the bread slices. Keep your oven to 160 deg Celsius and toast till the sides turn to crispy and light brown in colour.

4. Take out from the oven and serve them hot with chilli sauce or tomato sauce.

Yummy and crispy Potato Corn Toast is ready to munch on....

Notes:

1. The potato should be gooey while applying on then read.

2. If planning to give to kids reduce the pepper and you can add some cheese too. But do not add more cheese as it many alter the taste. Add around  2 tsp of grated cheese. 

3. If you like the spicier version you can add the green chillies too.
4. Instead of the coriander leaves, you can also add Italian herbs to give a unique taste. Check my Bread Pizza recipe to know what are the Italian herbs. 

Tags: Potao and Corn Bread Toast, Bread Toast, Potao Corn Bread Toast Indian Style, Indian Bread Toast Recipes, Break fast Recipes, Bread toast using potato and corn, Crispy corn Toast, Corn potato Bread Toast, easy evening snacks

Milk Halwa | Paal Halwa | Indian Desert Recipes

Milk Halwa or Paal Halwa Recipe - This Milk halwa is my hubby favorite dessert. During my early marriage days, he used to ask me whether I know to prepare Milk Halwa.. That time cooking is a nightmare for me. Also as I am not fond of any milk desserts I didn't show much interest in learning this Milk Halwa recipe.

After I came Singapore, One day, my father brought this Halwa from India and I loved the taste. From then on, I wanted to prepare the halwa, but somehow kept postponing. So finally last week took the recipe from here n tried to celebrate my blogs anniversary month (6th year) and it came out good. Kept for 3 days and finished it. Let's check on the Preparation of Milk Halwa. 

You can check out other desserts below - 

Chocolate Burfi

Almond sweet

Kaju Katli 

Rasgulla

Rasmalai 

Bread Gulab Jamun

Milk Halwa Recipe

Preparation time: 0 min | Cook Time: 60 min (+ or -) | Serves: 4

Recipe Category: Dessert | Recipe Cuisine: South Indian

Ingredients 

Milk - 2 litres

Rava - 3 tbsp

Sugar - 1/2 cup ( + or - as per your taste)

Ghee - 8 - 10 tbsp

Cardamom - 1/5 tsp

Saffron - a pinch (optional)

Lemon juice  - few drops 

Method to Prepare Milk Halwa

1. Fry the rava till light brown and keep it aside. Now start boiling the milk.

2. Keep stirring the milk and do this process until the milk comes to 1/3rd of its quantity.

3. Add the fried rava. Stir it. After 5 minutes add the sugar and mix well.

4. Now add the ghee. Then add lemon juice. Keep stirring till the milk comes to a consistency shown in below.

5. Now add the cardamom powder and mix well. Now hold the handle tightly and mix as the milk halwa becomes very thick.

6. At a stage, you may notice the ghee start oozing out from the halwa. This is the correct stage to switch off the stove.

7. Remove the Milk Halwa from the stove and serve hot. You can also store this halwa for 3 to 4 days when refrigerated.

Yummy Milk Halwa is ready. Do you want it??? 😊😊.. 

Notes:

1. Try to use non stick pan as it would be easy to stir.

2. Always use a thick and flat bottomed pan for making this halwa, so that milk thickens faster. 

3. If you like, you can add your favorite nuts as toppings and serve it. 

Tags: Milk Halwa Recipe, Paal Halwa Recipe, how to make Milk Halwa Recipe, Indian Dessert, Festival Recipe

Tomato Bread Toast Indian Style

Tomato Bread Toast is an easy and spicy toast to have for a lazy day without any jiffy. When I was searching in net I found many tomato bread recipes in western versions. Could not find much in Indian style. So thought why can't we prepare our own indianised version for the tomato toast and this recipe is born. Everyone in our family loved this very much. Do try in your house this Tomato Bread toast Indian Style and let me know how it came for you. 

You can check my other bread toast recipes here. Some I have given below.
Bread Pizza

Sugar Bread Toast

Cheese Chilli Toast

French Toast 

Besan Toast
Garlic Bread 
Rava Bread Toast
Potato Toast

Tomato Bread Toast

Preparation time: 5 min | Cook Time: 10 min | Serves: 2

Recipe Category: Breakfast | Recipe Cuisine: Indian

Ingredients 

Bread - 4 slices

Tomato - 1 big (chopped finely)

Onion - 1/2 big or 1 small size (chopped finely)

Tomato sauce - 3 tbsp

Chilli powder - 3/4 tsp

Garam masala - 1/4 tsp

Chat masala - 1/5 tsp

Roasted cumin powder - 1/5 tsp

Salt as per taste

Coriander leaves - 1 tbsp + for garnishing 

Green chilli - 1 chopped finely (optional)

Olive oil - little (optional)

Method to prepare Tomato Bread Toast

1. Add all the ingredients except bread in a bowl. Mix them well. 

2. Sprinkle little olive oil on bread and spread the prepared mixture. Toast it in convection oven at 170 deg celcious for 6 to 8 minutes or until the edges of bread becomes crispy. 

3. Remove from the oven and serve it hot. 

Notes:

1. If you like adding more onions you can add. 

2. Also instead of tomato sauce, you can add tomato chilli sauce. But it will be more spicy n sweeter version.

3. You can reduce the garam masala when preparing for children. 

4. You can also sprinkle chat masala just before serving.

5. My small one strictly said not to add the green chilli, so I did not add. Chilli powder and garam masala itself gives enough spiciness for our dish. If you want more spicy, you can add green chilli. 

Try this Tomato Bread Toast and enjoy your day!!!

Tags: Tomato Bread Toast, Bread Toast, Tomato Bread Toast Indian Style, Indian Bread Toast Recipes, Break fast Recipes

Aloo Raita | Potato Raita Recipe | Raita Recipes

Aloo Raita or Potato Raita is actually a new recipe for me as I have never tasted this raita before. When I prepared the Babycorn Biryani, I want to try any new raita and searched for the recipes on net. When I saw the recipe here, I was thinking how the taste would be with plain aloo and the yogurt. So I decided to try and to my surprise I really loved it very much. Not only me, everyone in my family liked it as this Aloo Raita is new recipe for all of us. Also, when read about this Aloo raita, I came to know it is prepared for the Navratri fasting days and in those days, chilli powder are omitted sometimes by the devotees. Now let's go to the recipe. 

You can check other raita recipes in my blog and below are some for you to view. 

Vegetable Raita 

Kathirikkai Thayir Pachadi 

Mango Raita

Carrot Cauliflower and Coriander Raita

Capsicum Raita

Aloo Raita Recipe

Preparation time: 05 min | Cook Time: 12 min | Serves: 3-4

Recipe Category: Snacks | Recipe Cuisine: North Indian

Ingredients 

Boiled potato - 1 (medium sized)

Curd / Yogurt - 4 tbsp

Black salt - 1/4 tsp

Roasted cumin powder - 1/4 tsp

Chat masala - 1/5 tsp

Chilli powder - 1/5 tsp (optional)

Chopped coriander or mint leaves - little

Salt - as per taste 

Sugar - 3 pinch

Method

1. Cut the boiled potato into small cubes. Beat the curd/yogurt nicely. It should be smooth consistency.

2. Once the yogurt attains the smooth consistency, add the black salt, salt, roasted cumin powder, chat masala, sugar and Chilli powder. (In this recipe I didn't add the chilli powder as my lo didn't eat the mango raita, in which I added the chilli powder).

3. Add the potato cubes and mix thoroughlly.

4. Garnish with coriander leaves or mint leaves and serve it. 

Yummy yummy Aloo Raita is ready.

Top this Aloo Raita with some crispy boondi and serve with hot hot Pulao's.

Notes: 

1. As I mentioned already in step 3, I didn't add the chilli powder., as my lo doesn't eat if it is spicy. But the original recipe calls for chilli powder.

2. You can also add chopped green chillies and chopped mint or coriander leaves to the raita. I used coriander leaves for garnishing alone. 

3. Chat masala can also be replaced by little amchoor powder or dry pomegranate powder. 

Tags: Aloo Raita Recipe, Potato Raita Recipe, Raita Recipes, Indian Raita Recipes

Baby Corn Biryani | Indian Biryani Recipes

Baby corn Biryani Recipe - This biryani has become one of my favorite in recent days. If I didn't prepare any non veg biryani, then I choose to prepare this biryani. The crunchiness of the babycorn makes the recipe more yummier. Everyone in my family loved this and my lo's were asking for the babycorn more than the rice ☺️. I have baby corn Pulao posted already in the blog which I can say is a simpler version of this Babycorn Biryani. Though it is not prepared in the traditional way of preparing Biryani, it still tastes great. 

You can check other pulao and rice recipes here. Some I have given below.

Peas Pulao

Channa Pulao

Crumbled Paneer Pulao

Vegetable Pulao

Vegetarian chicken Biryani 

Baby corn Biryani

Preparation time: 15 min | Cook Time: 30 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: Indian

Ingredients 

Spices to add

Cloves - 6 to 7

Cardamom - 1

Cinnamon stick - 3 inch crushed to pieces 

Star anise - 3 to 4

Bay leaf - 1

Fennel seeds - 1/2 tsp

Mace - 1 (optional)

Other ingredients 

Basmati Rice - 2 cups

Onion - 1 big

Green chilli - 2 slit lengthwise

Coriander leaves - 1/4 cup

Mint leaves - 1/4 cup

Baby corn - 200 gms

Biryani masala - 3 tbsp

Chilli powder - 1 tsp (optional)

Turmeric powder - 1/4 tsp

Thick Coconut milk - 1 cup

Water - 2 cups

Ghee - 3 tbsp

Salt - as per taste

Method 

1. Soak the rice for 20 to 30 minutes. Strain and keep aside. Heat the pressure cooker or a big vessel. Add 2 tbsp ghee or oil. When it is hot add the spices mentioned in Spices to add. When they start spluttering add the onion, green chilli and salt. 

2. Add the ginger garlic paste and sauté them till the raw smell goes off. Add the chopped coriander and mint leaves. Sauté then till nice aroma comes. 

3. Now add in the babycorn and little turmeric and sauté for 5 min in medium flame. Add the biryani masala and mix them. Sprinkle little water now. 

4. When the babycorn is well coated with the masala, add the coconut milk and water.  

5. When it starts boiling, immediately add the rice. Give a stir and close the pressure cooker. Let it cook in slow flame to 10 to 12 minutes and switch off the stove. 

6. When the pressure completely goes off open the lid and add the remaining ghee. Give a stir slowly without breaking the rice and close the lid again for another 5 minutes. 

7. Now open and serve the hot hot babycorn biryani with Aloo Raita ☺️. 

Notes:

1. The timing for the pressure cooker depends on the cooker make. Check for the manual if in doubt. Normally 10 to 12 minutes should work out good.

2. I didn't add any Chilli powder and garam masala in this as my kids feel it will be spicy and also the biryani masala which I use gives correct spiciness to the biryani. If you don't have biryani masala, then replace them with Chilli powder and garam masala and adjust accordingly to your taste buds. 

Tags: Baby corn Biryani, Biryani Recipes, Baby corn Recipes, one pot meals, Baby corn Pulao