Mango chia ice cream

Mango ice cream the most delicious, refreshing, creamy and absolutely perfect homemade ice cream. To relish fleshy and pulpy mangoes one has to wait for summer season. Tried an easy recipe to make creamy ice cream using just 3 ingredients with the flavours intact. Ice creams are basically made without any water droplet to avoid crystalization in it. Generally in ice creams preservatives and gelatin are used to get the creamy consistency. This is my recipe without any such chemicals in it. Used chia seeds in ice cream for health benefits which has got richest plant based source of omega 3 fatty acids, protein, fibre and antioxidant. My family loved the crystal free yummy creamy mango ice cream with chia seeds !

PREP TIME : 15 minutes

REFRIGERATING TIME : 12 hours

CUISINE : International

COURSE : Dessert

YIELD : 4 servings

INGREDIENTS REQUIRED :

Ripe mangoes chopped – 318 gm

Condensed milk – 178 ml

Milk powder – 63 gm

Chia seeds – 2 tsp

Water – 6 tsp

METHOD :

In a bowl take chia seeds add water mix well and allow to rest for 15 minute to double.

In a mixer jar add chopped mangoes and condensed milk.

Blend it and add in milk powder.

Blend it smooth and transfer it to an air tight box.

Tap the box well.

Place an aluminum foil on top and cover it nicely to avoid water droplets come in contact with the ice cream.

Seal the edges properly.

Close the lid tightly and refrigerate for 12 hours.

After 12 hours scoop out the mango ice cream.

In a serving bowl drop the scooped mango ice cream.

Add the bloomed chia seeds over the ice cream.

Finally add chocolate syrup and a chocolatey bluecherry on top.

NOTE :

Used Hershey’s chocolate syrup and Hershey’s exotic dark blueberry & acai (on top)

Mixer jar, air tight container, mangoes and hands should be wiped clean without any water droplet to avoid crystals in ice cream.

Tender coconut mango popsicle

Summer is all about tender coconuts and mangoes. Mangoes are delicious and mouth watering. When it comes to popsicles it becomes more tempting and attractive. Tender coconut and mangoes are a great combination. With no added condensed milk or sugar these popsicles are so yummy. Natural foods are always out of the world. Popsicles are so easy to make just blend it, fill in the moulds and refrigerate in freezer for 8 hours and its done. Homemade popsicles with fresh mangoes and tender coconut is heavenly. No preservatives, no chemicals and no sugars involved but full of natural goodness. Check out the easy steps and do try it!

PREP TIME : 15 minutes

REFRIGERATION TIME : 8 hours

CUISINE : International

COURSE : Dessert

YIELD : 6 kulfis

INGREDIENTS REQUIRED :

Tender coconut – 1

Tender coconut water – 60 ml (1/2 glass)

Ripened mango (any mango) – 1

METHOD :

Scoop out tender coconut pulp.

In a small mixer jar add the pulp and add little tender coconut water.

Blend it to a fine thick paste .

Fill the kulfi mould with the tender coconut paste using a spoon.

Fill in half of each mould or full with tender coconut pulp.

Remove the skin and take a cup of chopped mangoes.

Using the same mixer jar blend mangoes to a fine paste.

Now top the kulfi mould with mango pulp over the tender coconut pulp.

Fill up till the rim and close it.

Refrigerate in freezer for 8 hours.

Later take the mould and dip the bottom portion of mould in a bowl of water.

Now slowly turn the kulfi stick holder in one direction to loosen it.

Finally take out the kulfis.

Kulfis are done.

Beet n carrot halwa

Carrot halwa is a mouth watering indian dessert which is loved by all age groups. While in grocery shopping, long red carrots attracted me and it striked me to make this halwa. Cutting veggies is an art ! When it comes to cooking, I like to chop and do everything on my own. Suddenly thought of giving a twist to the halwa by adding beets. It came out so delicious and colourful. The halwa resulted in an attractive dark red colour which is my favourite colour. With a dash of saffron and fried nuts halwa is outstanding. Every bite is flavourful and just melts in mouth. Its a big hit at my home. Tips for making quick halwa is given in notes so do read and try this healthy delicious and rich halwa for your loved ones and enjoy it !

⏲️PREP TIME : 20 minutes

⏲️COOK TIME : 60 minutes

🥘CUISINE : Indian

🍲COURSE : Dessert

🍴YIELD : 16 servings

INGREDIENTS REQUIRED :

Carrot – 640 gm

Beetroot – 200 gm

Cane sugar – 280 gm

Milk – 410 ml

Ghee – 125 ml

Unsweetened koya – 100 gm

Nuts as required

Saffron a pinch

Cardamom powder – 1tsp

METHOD :

Chop the carrots, beetroot and add to mixer jar.

Add milk little by little and blend them coarsely not finely.

Heat the pan and transfer the blended carrots and beets to it.

In medium flame, add the remaining milk close the lid .

When it is cooked and the milk is evaporated, add the cane sugar.

Let the sugar dissolve and the consistency be thick.

Once it is thickened, add ghee little by little and stir continuously.

[Keep aside 2 tbsp ghee to fry nuts at the end.]

Keep stirring until it comes together leaving the sides of the pan.

Add a tsp of cardamom powder and mix well.

Add in the crumbled koya and stir well

In a small pan add the ghee kept aside and fry the nuts in it.

Add in the fried nuts and saffron to the pan and mix well.

Now the halwa is done.

Transfer the halwa to a bowl and serve hot or at home temperature.

NOTE :

Cardamom (3 no.) and sugar ( 3 tsp ) can be freshly blend together in a mixer jar and can be added to halwa.

I usually store cardamom and sugar blended powder in an air tight glass container in the refrigerator.

Ensure the milk is fully evaporated add sugar is dissolved in each stage of making.

For a quick halwa, can add milk and blended carrots to pressure cooker and give a whistle. Later transfer to pan and add sugar then the procedure is same as given above.

You may skip koya if you are diet conscious.

Wheat ragi Choco dates cake ( eggless / sugarfree)

Healthy bakes are made without the refined sugars or flours. Dates are my sugar replacement many a times. They taste the same without any difference and iron rich as well. Kids love to snack crispy or something attractive to them like cakes. Dates are the best source to increase iron in our body. Ragi dates cake is highly nutritious, eggless, butterless and sugarless. The cake is so light, moist and delicious! To make it attractive, I have used hazelnuts and Choco chips for decoration. Try this healthy one and enjoy it! Happy baking!!

⏲️PREP TIME : 20 minutes

⏲️BAKE TIME : 30 minutes

🍰CUISINE : International

🥮COURSE : dessert

🍴YIELD : 10 servings

INGREDIENTS REQUIRED :

Wheat flour – 1/2cup ( 85 gm)

Ragi – 1/2cup (heaped) (95 gm)

Cocoa powder – 2 tbsp

Milk – 1cup (250ml)

Dates – 32 (deseeded)

Oil – 75 ml

Curd – 1/3 cup (thick)

Vanilla extract – 1 tsp

Baking powder – 1tsp

Baking soda – 1 & 1/2 tsp

Hazelnuts for decoration

Choco chips for decoration

METHOD :

Sift wheat flour, ragi , cocoa powder, baking powder, baking soda and keep it aside.

Soak the deseeded dates in warm milk for half an hour.

In a mixer jar blend the dates and milk to a smooth paste.

In a large bowl add curd and dates paste and mix well with a whisk.

Add in oil and mix them well.

Add in vanilla extract.

Now add the dry sift ingredients to the bowl.

Cut and fold the mixture to combine well.

Transfer the contents to a lined baking pan.

Throw in some nuts and Choco chips on top .

In a preheated oven bake it at 160°c for 30 minutes.

Cool the cake in a wire rack.

Once cool down , slice it and enjoy.

NOTE :

Used 7″×2″ round pan.

Caramel custard pudding

Caramel custard or flan is a dessert with a layer of clear caramel sauce. Caramel custard is pretty easy to make and need to be baked or cooked in a water bath to prevent curdling. It is very comforting, mouth watering and elegant dessert which can be served warm or chilled. This can be made with eggs or without eggs using bread. Here, I have made using eggs and its my family’s favourite dessert and my never failed recipe. Do try it and enjoy it with your loved ones.

⏲PREP TIME : 30 minutes

⏲COOK TIME : 45 minutes

🍜CUISINE : International

🥘COURSE : Dessert

🍴YIELD : 6 servings

INGREDIENTS REQUIRED :

Full cream milk – 1/2 L

Egg – 3

Refined sugar – 50 gm + 6 tbsp for caramel

Water – 5 tbsp

For caramel :

In a nonstick pan add 6tbsp sugar , 5 tbsp water and swirl pan to melt sugar.

keep stirring until the syrup turns into golden brown.

Pour the caramel to a baking pan, spread it immediately all over the pan and keep it aside.

METHOD :

In a large bowl add eggs, sugar and vanilla extract and beat till creamy and fluffy.

Add in milk and mix well.

Pour the mixture to the pan over the caramel.

In a nonstick pan, add little water and place a stand.

When the water boils , place the baking pan on the stand and cover the pan with lid .

Cook it for 45 minutes in low flame until the edge comes out clean or a knife inserted comes out clean.

When it is done , allow it to cool down.

Refrigerate until serving.

To unmold, carefully loosen sides of the custard in baking pan with knife.

Place dessert plate on top of the baking pan and holding tightly, turn upside down.

Shake the baking pan gently to loosen custard.

Caramel syrup runs down sides of custard forming a sauce in the plate.

Slice it gently and enjoy it !

NOTE :

You can also bake it in a preheated oven in a water bath for 60 min at 180°C.

I have used 8 inches round pan .

I made extra caramel and added almond slices on it and allowed it to cool. later, broke the pieces and used it for caramel decoration.

Banana choco popsicle

Popsicles are prepared generally with fruits. They attract by their natural colours. kids may not like to have some fruits. To make them have , these popsicles are very good idea. You can use any fruit in hand . I had some over ripe green bananas (moris) . Usually when banana skin become black nobody turns towards it . I wanted to use them without wasting it. Bananas are fully loaded with nutrients which kids need them in their growing age. These popsicles are so yummy , kids favourite and healthy as well. I don’t need to say..picture says it all . If you have such over ripe bananas , you definitely have to try and enjoy it !

⏲PREP TIME : 10 minutes

⏲FREEZE TIME : 12 hours

🍨COURSE : dessert

🍦CUISINE : International

🍌YIELD : 7 popsicles

INGREDIENTS REQUIRED :

Green large bananas – 5 no.

Condensed milk – 100 gm

Hershey’s cocoa powder – 2 tbsp

METHOD :

In a mixer jar add bananas, condensed milk, cocoa powder.

Blend it to a smooth mixture.

Transfer it to popsicle mould.

Refrigerate the popsicles for 12 hours.

Demould the popsicle by inserting a knife along the sides of the mould if required .

Enjoy the yummy banana popsicles !

NOTE :

You can use any banana of your choice.

Eggless Banana Muffins (gluten free)

Cakes are generally baked for celebration but now a days we bake everyday to make kids have healthy nutritious food prepared at home. Gluten free cakes are baked without wheat or maida. Baking with maida is very easy. Baking without eggs and without wheat or maida is really tricky. In the beginning I learnt the basic baking using maida and eggs. Later, I wanted to experiment this gluten free and eggfree cakes. So this recipe involves tapioca flour and finger millet which are very nutritious. I have used nendram banana which i had it in hand. Usually when banana skin becomes black , no one turns towards it. Over ripe bananas can be used only this way without wasting it. So , lets start with the recipe of making gluten free banana muffins .

⏲PREP TIME : 20 minutes

⏲BAKE TIME : 40 minutes

🥘CUISINE : International

🍜COURSE : Gluten free dessert

🍴YIELD : 9 SERVINGS

INGREDIENTS REQUIRED :

Finger millet ( ragi) flour – 100 gm

Tapioca flour – 50 gm

Banana – 2 (big)

Baking powder – 1/2 tsp

Baking soda – 1/2 tsp

Oil – 60 ml +2 tbsp

Dates pitted – 15

Vanilla essence – 1 tsp

Honey – 2 tbsp

Milk – 1/2 cup (125 ml)

METHOD :

Sift all the dry ingredients like ragi, tapioca flour, baking powder, baking soda together 3 times and keep it aside.

Mash the bananas in a bowl ,using fork.

In a mixer jar add pitted dates ,bananas, oil, vanilla essence, honey and grind them to a smooth batter.

You can even use milk mentioned above to grind it.

Transfer the ground paste to a bowl and add the dry ingredients to the bowl and mix by cut and fold method using spatula.

Now add in the milk and mix them well.

Let the batter be in pouring consistency.

Place the cup cake liners in the cup cake pan and fill them with the batter and tap the pan to remove air bubbles.

Add nuts or chocochips on top .

In a preheated oven bake the muffins at 180°c for 40 minutes or until a toothpick comes out clean.

NOTE :

You can even soak the pitted dates in milk for 1/2 an hour to 1 hour and grind it with same milk.

Preheat the oven is always 10 minutes at the given temperature of baking so here, preheat at 180°c for 10 minutes then place the baking tray into the oven for baking.

Milk Peda

Milk peda is a very popular Indian dessert which can be made instantly at home. Evaporating the full cream milk to koya form is the process involved in pedas. It’s a gluten free dessert. Karnataka and Mathura are famous for these pedas. During festival times like krishna jayanthi, we prepare milk sweets for Lord Krishna who loves milk products. Even I and my kids love milk sweets very much so, I do this milk peda when we have sweet cravings and this recipe is really simple and yummy. When you have sudden guests coming home you can make this easy pedas in no time. This recipe calls for only 3 ingredients. Do try this easy instant milk peda and celebrate krishnajayanthi with your family.

⏲PREP TIME : 10 Minutes

⏲COOK TIME : 15 Minutes

🥘COURSE : Dessert

🍜CUISINE : Indian

🍴YIELD : 30 Pedas

INGREDIENTS REQUIRED :

MILK POWDER – 1 & 1/4 Cup

CONDENSED MILK – 200 ml

GHEE – 6 Tbsp

CARDAMOM POWDER – 1 Tsp

NUTS – Roasted ( As required )

KOYA – 2 Tbsp

SAFFRON – 1/2 Tsp

METHOD :

In a nonstick pan, add condensed milk and milk powder mix them well without lumps.

Keep the pan in the stove in medium flame and keep stirring.

Add 4 tbsp ghee and stir continuously.

Add koya and mix them to combine.

Now add the cardamom powder and saffron.

Stir well until everything comes together leaving the sides.

When it comes like a ball, stop the flame .

Remove the pan from stove and stir for few seconds.

When the dough is warm to touch, knead the dough to make it smooth.

Apply ghee in palm and make balls and flatten them in the centre.

Fill roasted nuts in the centre of pedas.

Pedas are ready to serve.

NOTE :

You could mix saffron to milk and add it to give natural colour to pedas.

More you knead , the softer the pedas are.

Eggless Orange wheat cake

Baking is an art! It gives me great satisfaction! When I started baking, I wanted to avoid refined maida, sugar, colours and chemicals. At first, I was sceptical but now using brown ingredients like wheat, jaggery , dates, and millets give me great happiness when my family loves it. I generally prefer baking with fresh fruits and vegetables available in my refrigerator compartment. Oranges are full of vitamin-c which are the best addition to this cake. This cake is loaded with nutrients and very good for kids evening snack. The colour of orange makes the cake more attractive. I admire cakes a lot. So, I don’t feel like cutting them. But then I did sliced into it and fell in love even more. Do try this cake and enjoy the cake with your family. Lets get started with the making of orange cake. Happy baking!

⏲PREP TIME : 20 minutes

⏲BAKE TIME : 30 minutes

🍜CUISINE : American

🥘COURSE : Dessert

🍴YIELD : 10 Servings

INGREDIENTS REQUIRED :

Wheat – 1 cup ( my 1 cup =250 ml )

Orange juice – 1/2 cup

Baking soda – 1/2 tsp

Baking powder – 1/2 tsp

Vegetable oil – 1/4 cup

Palm/ brown sugar – 1/2 cup

Orange zest – 1 tbsp

Milk – 3 tbsp

Salt – a pinch

Tutty fruity for garnish

METHOD :

Sift the dry ingredients like wheat, baking soda, baking powder and salt.

Sift 3 times. (Very important)

Keep it aside.

In a large mixing bowl, add oil and sugar mix well using a whisk.

Now add orange juice to it and mix until sugar dissolves.

To the wet mixture add the dry ingredients little by little .

Mix by cut and fold method using a spatula.

Add the Orange zest and milk, mix well.

Transfer the batter to a lined baking pan.

Tap to release the air bubbles.( important step )

Throw the wheat coated tutty fruity on top of the batter.

In a preheated oven bake it for 30 minutes at 180°c until a tooth pick comes out clean.

NOTE :

Do not over mix.

Ensure that all ingredients are in room temperature.

I have used round 7 inches pan.

Always preheat the oven for 10 minutes before baking at same temperature mentioned to bake.

For microwave convection, preheat the oven at 160°c for 10 min and bake for 25 min until it passes tooth pick test.

You can bake in pressure cooker too by keeping cooker on medium flame .

Put some sand or salt in it, place a metallic stand on it.

Now close the lid without gasket and whistle.

After 10 minutes, open lid place baking pan on metallic stand and close the lid.

Bake for 30 minutes in medium flame.

Nei Appam / sweet paniyaram

On the auspicious days like varalakshmi pooja, gokulashtami,and karthigai deepam, appam is usually a must made prasadam for God. Appam is traditionally made using raw rice and jaggery with the flavour of cardamom. Bananas in appam makes the appam really delicious. Try doing these healthy appams during pooja days and even on other days for your kids and enjoy the dish with your family.

⏲ PREP TIME : 20 Minutes

⏲ COOK TIME : 30 Minutes

🍴Course : Dessert

🥘 CUISINE : Indian

🥗YIELD : 25 Appams

INGREDIENTS REQUIRED :

Raw rice – 1 cup (my 1 cup is 250ml)

Jaggery – 1 cup

Ghee – 2 tbsp

Wheat flour – 2 tbsp

Coconut grated – 1/3 cup

Baking soda – 1pinch

Cardamom- 1/2 tsp

Banana – 2 (puvan)

Water – 1/2 cup

Oil to fry

METHOD :

Soak raw rice for 2 to 3 hours .

Heat a pan, add jaggery and water .

Stir continuously.

once jaggery dissolves, stop the flame.

Strain it to remove impurities.

In a mixer jar, add the soaked, drained raw rice, bananas and cardamom powder.

Grind them using the jaggery syrup to a smooth batter.

To the batter add grated Coconut or finely cut coconuts, baking powder and wheat flour.

Mix them well like dosa batter using jaggery syrup or water if required to adjust consistency.

Heat paniyara tawa, add little oil to holes in tawa (mix 2 tbsp ghee to oil for frying).

Pour the batter till the rim of the holes. Cook them in medium flame.

When you see holes on the top of the appams, its time to turn over them.Always use a spoon to turn over. When you get nice colour on both sides, it is done.Appams are ready to serve.

Bottlegourd Halwa

All in my family have sweet tooth so, generally I prepare sweets using brown sugar or jaggery. Bottle gourd halwa is a wonderful classic Indian dessert. A treat for eyes as much as it is to taste buds. A mouth watering halwa made using pure home made ghee and garnished with cashew nuts. This recipe calls for a less amount of ghee, so do try this recipe and enjoy with your family & friends without any guilt. Lets get started with the recipe of making the halwa.

PREP TIME : 10 minutes

COOK TIME : 40 minutes

🥗YIELD : 10 servings

🥘CUISINE : Indian

🍴COURSE : Dessert

INGREDIENTS REQUIRED : (my 1 cup = 250ml)

Grated bottle gourd -2cups

Brown sugar – 1cup

Ghee -100ml

Cardamom powdered -1tsp

Cashews as required

METHOD :

In a nonstick pan, heat a spoon of ghee and add the grated bottle gourd and stir well.

Close the pan with the lid . Let it cook for 10 minutes in sim.

After 10 minutes open the pan and add the brown sugar , mix them well.

Close the lid and allow it to cook for 5 min in sim.

Open the pan, once the liquid is absorbed, in medium flame keep stirring add ghee little by little .

Stir continuously until everything comes together without sticking to pan.

At this stage you can add unsweetened khoya to add richness to the sweet .

But I haven’t used khoya because I didn’t want to make it heavy.

Now heat a tsp of ghee in another pan, roast the cashews.

Add in the roasted cashews to the bottle gourd mixture.

Finally add little ghee, give it a stir & stop the flame.

NOTE:

Usually they squeeze out the excess water from bottle gourd but I cooked without removing them.