Being a food blogger, I'm always curious to try on making different
types of food with a twist. I'm always eager to present a new dish on my
dining table. It has become an obsession for me and I feel its a never
ending creativity in my life. Be it sweets, desserts, drinks, starters,
main course, you can find all the tested recipes from my kitchen right
here on this page. Sometimes I really wonder, had I not started this
food blog, life would have been so different. As I'm not much of a TV
person, I don't know what I would have done to take the daily stress out
of my life.
I've been sharing yummy mango recipes on my page and this is the last of the mango recipes as of now. This mango mousse recipe is quite easy using just 3 ingredients - mangoes, heavy cream and sugar. There is no gelatin used and also no cooking required. All mango lovers should try this easy to make creamy mango mousse.
Another mango recipe from my kitchen and this time it is Mango Frozen Yoghurt or Mango Fro Yo as I like to call it. With plenty of mangoes available here in India, this is one treat that you cannot definitely afford to miss. It is whipped up in minutes and tastes as yummy as an ice cream and is made without an ice cream maker. After taking the pics, I realised that I need to get an ice cream scooper asap to have those lovely scoop shoots. For the meantime enjoy this frozen yoghurt during this mango season.
Aamras is a very popular dessert from the states of Gujarat, Rajasthan and Maharashtra.
It derives its name by splitting the word into two - Aam meaning mango and ras meaning juice, so basically Aamras means mango juice. Usually, Aamras is made using Alphonso mangoes, but you can use any sweet variety of mangoes. You can either peel and chop it or squeeze by your hands to extract the juice out of it.
You can enjoy Aamras as a dessert after a meal or with pooris for breakfast.
Every week on our regular shopping, we purchase lots of mangoes and I keep planning to make loads of stuff with it. But Amaan prefers just like that and keeps eating one after the other and hardly I get any piece to make something. One afternoon I just sneaked in my fridge and quietly took a mango and made this yummy kalakand. I have made a big batch but before I could photograph it, it disappeared and finally I got only few pieces to click... hehehe
Ingredients:
Method:
Sending this recipe to The Big Sweet Tooth and Favorite Recipes Event
- Thin Vermicelli - 1 1/2 cups, broken
- Green Cardamom - 4-5
- Full cream milk - 1 litre
- Condensed milk - 1 tin
- Fresh cream - 250 ml
- Dry dates - 5-6, soaked overnight
- Almonds - 3-4
- Pistachios - 8-10
- Butter - 3-4 tbsp
Method:
- In a saucepan, add green cardamom, add butter and let it melt
- Add all the dry fruits and fry. Remove
- Add vermicelli and fry them until it turns light golden brown in colour
- Add milk and dry dates and cook over medium flame for 10-15 minutes
- Add half of the dry fruits, fresh cream and condensed milk and stir
- Simmer for around 5 minutes
- Garnish with the remaining dry fruits and serve hot or cold
Sending this recipe to The Big Sweet Tooth and Favorite Recipes Event
Ingredients
- Milk - 1 litre
- Basmati rice - 100 gms, washed, soaked for few hours, drained and blended to a coarse powder
- Cardamoms - 6
- Sweetened condensed milk - 400 gms
- Sugar - to taste
- Almonds and pistachios - for garnishing
- In a non stick saucepan bring milk to a boil and add the whole cardamom
- Slowly add rice stirring continuously to avoid lumps
- Stir and cook till mixture thickens
- Reduce heat, add condensed milk and sugar and stir till it dissolves
- Garnish with julienne almonds and pistachios
- Chill for five to six hours and serve
Ingredients:
Method:
- Bananas - 2, ripe
- Milk - 2 tsp
Method:
- Peel and cut the bananas into chunks
- Place it in the freezer for around 10 hours till they become hard
- Blend it along with the milk
- Drizzle chocolate sauce or any topping of your choice and serve










.jpg)
.jpg)
