Apr 30, 2009
Thai Vegan Curry..
Apr 28, 2009
Mango-Raspberry Ice Cream..
Come a little warmer weather and we are looking for coolers and thirst quenchers. Today I have a Mango-Raspberry Ice cream here. I followed the recipe from showmethecurry.com for this super easy and yummy ice-cream. The recipe was for Mango Ice-cream but I added raspberries also and it turned out very good.
You can see the original recipe and the video here.
Ingredients
Mango Pulp - 30 oz can
Sweetened Condensed Milk - 14 oz can
Whipped Topping - 8 oz container
Fresh/frozen Raspberries - 3/4 -1 cup
Fresh Mango - cubed, optional
Method
- If using fresh raspberries, chop them into little pieces. If using frozen ones, just lightly crush them with the back of a spoon and they breakup easily.
- In a big bowl pour in the mango pulp, whipped topping, condensed milk and the raspberries.
- Fold them in very gently. Do NOT use an electric beater or whisk rigourously.
- Pour into a dish with a tight fitting lid.
- Cover and place in the freezer for 2 hours.
- If using the cubed mango pieces, after a couple of hours, mix in the cubed Mango pieces and return dish to the freezer. If not also, remove from the freezer, mix once and return to freezer covered.
- Allow it to freeze for another 3 hours or so. And then its done.
Notes:
- I have not used the cubed mango pieces.
- You can use fresh mango pulp instead of canned one.
- Add in any other kind of berries like strawberries, blackberries, etc., instead of raspberries.
-You can add in Tutti-fruiti, nuts, saffron or cubes of cake for a variation.
This post is my contribution to My Favourite Things - Frozen Desserts, hosted by Aquadaze of Served with Love.
My Favourite things is the brainchild of Bindiya of InLoveWithFood.
And also goes to Festive Food-Summer Treat, hosted by Priti of Indian Khana.
Last but not the least, also goes to 15 Minute Cooking, hosted by Mahimaa of Indian Vegetarian Cooking.
Apr 26, 2009
Carrot-Capsicum Lemon Rice..
This rice comes to my rescue most times I'm out of ideas or am in no mood to cook anything elaborate and still don't feel guilty of not making the right food at home. An all in one, delicious and filling lemon rice with the addition of carrots and green-peppers to make it a good eat for kids and adults all the same. Being a one dish meal, and colorful too, its easy to get my kid to eat it. The carrots and capsicum still remain slightly crunchy as they are not fully cooked, and it tastes good.
Raw Rice - 1 cup