Showing posts from 2020

Kokum Popsicles/ Birinda Ice Candy - Summer Coolers

Like sweet and tangy kokum sharbat? This time, have it in a sorbet or popsicle. “Kokum is very cooling for the hot season. To keep it healthy yet make it tasty, instead of sugar add some jaggery to it, which makes it healthier. Ingredients Needed to make Birinda Ice Candy/Kokum Popsicles:Dried Kokum petals (if you find fresh then use them it’s just super:) – 6-7 pieces2 tsp beetroot grated Black salt just a pinch Jaggery powdered – 5 tbsp or according to sweetness required1 tbsp lime juiceWater 2.5 cups approximatelySabja seeds -1 tsp (optional)Method:Soak the Kokum in the bubbling hot water around 1 cup for about an hour (or just add water in the peel and cook it for 10 minutes and allow to rest for half an hour). Rest the  1.5 cups water in the refrigerator.Grind it  with 2 tsp beetroot in a blender or mixie.Strain the mixture through a sieve. Now boil the strained puree.To this add Jaggery and salt and reduce till a thick concoction. To this concoction add 1 cup of chilled water, l…

Karmbi Nonche-Mango Mania

Karmbi is a brined raw mango which is relished with ganji or konji. This is one of my favourites from childrhood,now my kids love it. this can be stored for more than a year if using fresh raw mangoes and a clean and dry spoon everytime. I have posted karmbi nonche which is after pickle done by these brined raw mangoes.

The recipe for Karmbi is below. Ingredients:
Raw mangoes 2 big ( cubes will come around to more than 2 cups)
Salt 1/2 cup
Water boiled and cooled to room temperature- less than 1/4th cup

Wipe the mangoes with clean cloth to remove any traces of water. Cut them into bite size pieces and add salt and water(boiled and cooled). Keep aside for 3-4 days if usind it plain as it is and if making pickle then 2 days are more than enough. This is called 'Karmbi'.

Happy Cooking, Aps

Aam Panna Popsicles -Mango Mania

Last week I posted Aam Panna syrup. I had made some extra syrup just to make these popsicles. Lets get making.For the Aam Panna Syrup please check my previous post.

To make the popsicle we need1 cup aam panna syrup2 cups of waterFew crushed mint leaves.A dash of roasted jeera powder

Method:Take a bowl.Add aam Panna syrup &water. Mix everything well.Pour the mixture into the mould and insert popsicle sticks on each. Cover with an aluminium foil.Transfer to the freezer to chill for 6-8 hours or overnight.When ready to serve, submerge the mould in a bowl filled with hot water. That way it will be easy to unmould the popsicles.Enjoy the summer with these popsicles as a frozen dessert. Till later then,Happy Cooking,Aps

Aam Panna/Aam ka panha -Mango Mania

I had already posted Aam ka panha/panna in my blog but that was with sugar. Its been many years now I make this using jaggery and not sugar to cut down the intake of sugar on a daily basis.I have made a panna/panha squash so that we can just add water and enjoy the drink as needed.We Need:2 Large Raw Mango Peeled, deseeded and cut into cubes (if u get the medium sized mangoes use 4 of them). 2 cups jaggery1/4th tsp black saltNow Drop all the mango cubes into pressure cooker along with jaggery, black salt and cook it for  3 whistles in the cooker. ( In medium flame ).When the mangoes have completely cooled down( it should be into a mushy stage then it’s done) blend it  in a blender well so that no cubes or lumps remain( can use mixer grinder or electric blender). Now remove this puree in a vessel and heat it for atleast 15 minutes until it gets thick.After 15 minutes switch off the flame.When it completely cools down pour the squash in a airtight bottle and store in the Fridge.How to m…

Mango Ice cream - Mango Mania

Its mango season and time for some mango ice cream. It’s a very easy method and can be made with minimal ingredients. Ingredients2 cups heavy whipping cream (I have used full fat cream you can use low fat cream too) 200 grams mangoes/any variety mangoes that are sweet and pulpy or 1 cup mango puree( I have used alphonso)½ teaspoon vanilla extract1/4th cup honey2 tbsp brown sugarMethod:Peel and chop the mangoes.Blend the mangoes, vanilla extract and honey to a smooth pulp.Whip the cream till soft peaks are formed.Then add the mango pulp. Fold or mix well.Check the sweetness and add more sweetner(whichever you want to use, as the mangoes I used was very sweet I haven’t added more of sugar) if required.Pour in a airtight container and place in the freezer. If using a tray ow a bow please cover the container.When the ice cream is half frozen approx. 3 hours later remove from the freezer.Whip again for a minute.Pour the ice cream contents again in the container with lid. Freeze for 6 hours …

Ambe Upkari - Mango Mania

Ambe UpkariA ripe mango curry made in Konkani households. This is delicious and very easy side dish. This is a sweet and sour curry.Ingredients10 Mangoes (preferably small mangoes I Konkani we call it gont ambo or sakkar gutli these mangoes are sweet and sour, if you don’t find the small variety you can use a little bigger variety mango that is not sweet (3 no’s))2 tsp Oil3 green chillies1/4 tsp Mustard seeds2 sprig Curry leaves2 Green chillies (slit)1/4 cup Jaggery( this depends on how sweet you want your dish)3 tsp corn flour *check notes1/2 tsp Salt3 cups Water approximately depending on the peel of the mangoCooking Steps:Wash the mangoes well. Peel the skin with your hands. Some mango pulp will be adhering to the skin; that is fine, it will not go waste. Place the peeled mango in a deep saucepan and the peels in a bowl.
Add water, about ¼ cup to the bowl with the mango peels. Keep squeezing the peels well in the bowl with your hands to remove the pulp still sticking to it as much a…


Rasmalai is one of our family favorite Indian sweet.Here I will write down how to make perfectly soft rasmalai at home. I hope it will be of some help to all my readers
For the rasmalai balls1-liter whole milk4 tablespoons lemon juice (strain the juice)*check notes1 teaspoon corn flour4 cups water1/2 cup sugarFor the ras [syrup]500 ml whole milk5-6 green cardamom pods peeled and crushed OR ¼ th tsp cardamom powdersaffron a pinch5-6 tablespoons sugarfinely chopped pistachios
INSTRUCTIONSRasmalai BallsBoil milk in a heavy bottom pan. Once it comes to a boil, switch off the flame.Wait for 5-10 minutes start adding lemon juice till milk curdles.Make sure the milk curdles completely.Using a strainer drain the water and collect the chena (this will be used as malai).Rinse it under tap water for atleast 3-4 times so that there's no trace of lemon juice in it.Leave it in the strainer for 25 minutes and then take the chena in your hand and squeeze out remaining water slowly.Add corn flour an…

Tender Coconut Ice-cream

Tender Coconut ice-cream.We made a very small batch of this ice-cream as a trial and it was yum!We Mangalorean’s love coconut in all forms then how not to love this ice-cream.Tender coconut ice-cream is one of our favorite flavours from Naturals (a ice cream joint) . We were introduced to this ice-cream in late 90's in a shop in Bhavanthi street, Mangalore...even when Naturals hadn't launched in Mangalore. I remember dad taking us to that shop just to relish this ice-cream. He had many more street food joints but our favorite was this.After few years the shop was shut and then coconut ice-cream was a memory.After 2 years of marriage when I traveled to Mumbai that was the time, I tasted this ice-cream again from naturals. Now they have their store in Mangalore too...but now it's not a luxury like before we get to taste the ice-creams whenever we wish... But the pleasure of making your own ice-cream is just Wow. After eating this my kids were in the seventh heaven! Make your …

Custard Powder Cake

Custard Powder CakeJust with a few ingredients we can make a yummy tea cake.
Ingredients:All Purpose Flour – 1 Cup / 140 gmsCustard Powder (Vanilla flavour) – 50 gms / 4 tbspsBaking powder – 1 tspVanilla extract - 1/2 tsp(if you don't have omit it)Sugar – ½ cup /100 gmsOil – ¼ cup / 60 mlMilk – ½ cup / 120 mlCashew nuts-2 tbsp (optional)

Method:In a mixing bowl add the milk, oil, sugar and whisk till the sugar dissolves for 5 minutes (if using electric mixer then will be done sooner), this won’t take long..In a separate bowl sieve, the flour, custard powder, baking powder and mix them well together.Add the dry ingredients to the wet ingredients and gently fold them to make a smooth batter.Preheat oven @180° for 10 mins.Grease a cake pan with oil and keep aside.Pour the batter into the greased pan, top it with cashew nut bits (this is totally optional)and tap the cake tin twice (this will remove out air bubbles).Bake the cake in the preheated oven for 30-35 mins.Mine took exactly 35 …

Karmbala Leya/Starfruit Lehyam

When I posted the star fruit picture in my Instagram stories many had asked me what I was going to do with it! I posted a leya or lehyam, soon many asked me for the recipe.I do not have exact measurements of the Kashaya powder because a family friend of ours provide us the Kashaya powder whenever we need it. He has given me a rough measurement(because they do in bulk) of what we need for this powder and I am penning down the same.Star fruit is very tasty fruit and has lot of health benefits. One natural benefit is it cures cold if had the right way.
I am posting a leya/lehyam made with star fruit juice which is natural throat soother.I haven’t made it myself at home.I had thought of filming step by step procedure of the same but could not do it since Amma makes it even before I am home. This year I got to see how she made it but again step wise pictures weren’t clicked as I was busy understanding the method. Surely next time I will make sure to click step wise pictures and update here.

Ponsa Mulik/ Jack-fruit fritters

Just like ponsa muddo we make ponsa mulik which is a fried version of muddo.While muddo stays good only for a day or 2 mulik stays good for a week as its deep fried and can be had as a snack.The recipe is similar to muddo apart from deep frying and addition of water.For Mulik we need:2 cups yellow Jack-fruit, chopped(make sure jack-fruits are fully ripened)2 cups thick rawa/ bansi rawa/thick semolina¼ cup coconutJaggery 1/4 cup, or as required Salt just 2 pinchesghee to deep fryMethod:Method:Grind the jack fruit, salt, coconut, jaggery to a smooth paste. Do not add water as the jack fruit and jaggery releases its own water and that must be enough for mulik.Soak rawa in the paste for 15 minutes.The batter must look like thisHeat ghee in a pan.Drop in small balls of the batter into the hot ghee. Fry the mulik on medium high heat.Till they attain brown colour.Remove from ghee andd drain the mulik.Allow it to cool and store it in a air tight container.Enjoy mulik as a snack or tea time sn…