FRESH MANGO LYCHEE SANGRIA

MANGO LYCHEE SANGRIA

MANGO LYCHEE SANGRIA

Ingredients

This drink benefits from a mango that isn't watery. So avoid Rasbhari or Payari and consider Alphonso, Totapuri or Langda. The key is to enjoy the flavors of both fruit in this tropical summer drink but not to let the mango over power the lychee. White wines differ in sweetness. Do not use a dessert wine just an ordinary table wine and adjust the amount of sugar syrup you add after you stir in the Lychees.

Serves 8 in large white wine glasses or use highball glasses

2 cups cubed fresh mango, use. mango with a firm flesh, avoid the ones with more juice

about 1 cup sugar syrup to taste

1/4 cup fresh lime juice

2 cups fresh lychee puree strained

1 bottle (750 ml) inexpensive white wine such as a Zinfandel, Sauvignon Blanc

1/4 cup vodka or to taste

1 cup club soda

lime slices to garnish

Method:

Sprinkle the chopped mango with the sugar and let it sit for 1 hour at room temperature.

Combine the macerated mango, orange juice, lime juice, triple sec, lychee liqueur, wine and the sliced lime in a large (preferably clear) pitcher. Stir to blend. Taste and stir in more sugar if you like your sangria sweeter.

Cover and chill for about an hour to let the flavours develop (or up to eight hours).

To serve, pour the sangria into glasses and top with club soda to taste. Garnish with mint leaves and a slice of lime.

Instructions

Combine the bottle of wine and vodka with the lychee puree. Add the lime juice to taste-just enough to intensify the flavour of the lychee. Add sugar syrup a little bit as a time to adjust the sweetness to your taste. if lychee juice is very sweet you may not need any.

Stir in mango pieces and chill for an hour. Stir in club soda and pour into glasses filled with ice cubes. garnish with lime slices. Serve with a tall spoon.

http://www.taradeshpande.in/fresh-mango-lychee-sangria/

LYCHEE WHITE RUSSIAN WITH VANILLA COFFEE

LYCHEE White Russian

LYCHEE White Russian

Ingredients

A TWIST ON THE CLASSIC COCKTAIL MADE WITH VODKA, KAHLUA AND CREAM. CREAM IS COMBINED WITH LYCHEE AND VODKA AND STIRRED WITH A LEFTOVER VANILLA BEAN.

TASTES GREAT WITHOUT THE VANILLA BEAN ALSO. YOU CAN ADD A DROP OF ESPRESSO COFFEE INTO THE DRINK. NOT TOO MUCH AS LYCHEE IS A DELICATE FLAVOR AND THE CENTRAL COMPONENT OF THIS DELICIOUS DESSERT LIKE COCKTAIL

SERVES 3

1 CUP VODKA, CHILLED

1.25 CUPS FRESHLY PUREED AND STRAINED SWEET LYCHEE PUREE, CHILLED

1/4 CUP HEAVY CREAM, COLD

USED EMPTY VANILLA BEANS OR 3 DROPS OF ESPRESSO

ICE CUBES

Instructions

COMBINE THE VODKA AND LYCHEE JUICE IN A SHAKER OR SMALL PITCHER. SHAKE OR STIR WELL. STIR IN THE CREAM AND SHAKE VIGOROUSLY TO COMBINE. IF YOUR LYCHEE JUICE ISNT SWEET ENOUGH ADD SOME COLD SUGAR SYRUP.

FILL THREE LOW BALL GLASSES WITH ICE AND DIVIDE THE MIXTURE BETWEEN THEM. GARNISH WITH A LEFTOVER HALF VANILLA BEAN POD OR ADD A DROP OR TWO OF ESPRESSO OVER THE TOP AND ALLOW IT TO DRIP INTO THE BOTTOM. SERVE COLD.

http://www.taradeshpande.in/lychee-white-russian-with-vanilla-coffee/

Eggless Mango Ice-Cream

eggless mango ice-cream

Ingredients for one kg ice cream
1 l whole milk, plain
2 heaped tablespoon eggless custard powder
1 cup smooth fresh mango puree, whipped in liquidizer (use Langda, Alphonso or any mango with a thick pul
25 grams (1/4 cup) milk powder
100 grams white granulated  sugar
¾ cup plain heavy cream
1.5 tsp agar- agar dissolved in a tablespoon of cold water

Method

Dissolve custard and milk powder powder in a cup of warm milk.

Let remaining milk simmer for 5 – 10 minutes on a medium flame. When it reaches a boil  add dissolved custard powder, milk powder and cook for 10 minutes until mixture thickens. Stir constantly to prevent burning, especially at the bottom of the pan.

Add sugar and cook until dissolved. Strain through a fine sieve and discard any bits and pieces. Stir in the agar-agar until dissolved. Strain again through a fine sieve. Cover tightly with plastic wrap, pressing the wrap down into the surface of the custard to ensure it doesn’t form a skin when cooled and refrigerate until milk mixture is cold. Stir in cold mango puree and cream when the milk is cold. Put this mixture into an ice cream maker or churner and follow its instructions. Churn the ice cream until it is just set and edible. Scoop into a frost free tightly sealed ice-cream container and refrigerate until you are ready to eat it again.

Dip an ice cream scoop into hot water and scoop out the mango ice cream into serving bowls.

 

BISEBELEBATH: Stewed vegetable and rice risotto

BISE BELE BATH: HOT TANGY RICE AND LENTIL STEW

BISE BELE BATH: HOT TANGY RICE AND LENTIL STEW

Ingredients

One of Karnataka's most well known dishes this is a complete meal and the closest dish we have to risotto. Ideally it should be thick and the rice and lentils soft but not mushy. You can also add cauliflower, moringa even radish to the stewed rice. if you are vegan replace the ghee with vegetable oil.

FOR THE SPICE MIX

You can buy this readymade as well.

Ingredients:

Chana dal - 1 tbsp

Urad dal - 2 tsp

Coriander seeds - 2 tbsp

Bedgi or kashmiri dried chillies - 8

Fresh red chilies - 1

Black pepper corn - 6 pieces

Fenugreek seeds - 1/4 tsp

Mace or Javithri - 3 petals

Black Cloves - 3

pod of Green Cardamom seeds only - 1

Cinnamon - 1 inch stick

Marathi Moggu (optional) - 3

desiccated coconut - 2 tbsp

White Poppy seeds or khus-khus - 1/2 tsp

white sesame seeds-1/4 tsp

FOR RICE

Raw white rice such as Sona Masuri or Mysore Sanna or use brown rice – 1 cup

Toor or Arhar dal (split pigeon peas) – 3/4 cup

Tamarind concentrate– 1-2 tsp

Turmeric powder – 1/2 tsp

Jaggery and salt to taste

vegetable Oil – 2 tbsp

Mixed Vegetables to add:

French/Green beans – 1 cup diced

Carrot – 1 cup diced

Fresh shelled green peas-1 cup

For Tempering:

Small black Mustard seeds – 1 tsp

Whole dry Begdi or Kashmiri red chilies – 3

Unsalted, unfrosted Cashew nuts or roasted peanuts – 10

Hing or Asafetida – 1/8 tsp

9 fresh green Curry leaves torn

Ghee – 2 t tbsp

Vegetable oil -1 tbsp

Instructions

FOR SPICE MIX:

In a dry skillet roast all the spices except the coconut on a low flame until fragrant and toasty about 4 minutes, stirring regularly.

Transfer to a plate and let cool. When cool grind to a fine powder. Add coconut and grind again to a smooth consistency. Feel it between your fingers. if it feels gritty or sandy grind again.

Store in a clean air tight container and keep refrigerated for up to 2 weeks.

FOR THE RICE

Instructions:

Wash toor dal and rice separately. Place them in pressure cooker in two containers. The rice in an excess of water about 4 cups and the lentil in 1.5 cups.

Steam and cook for 4 whistles. Cool cooker and remove rice and lentils.The lentils should be extremely soft and the rice just slightly over cooked.

Drain the excess water from the rice over the vegetables, add more water if required and parboil them about 4 minutes on high heat. Drain and reserve vegetables.

Muddle the rice lightly, then the lentils then combine them.

Add tamarind extract, turmeric and all the vegetables. Stir in 2 tablespoons of the powdered spice mix. Cook for 5 mins over low flame. Stir to prevent burning.

Cook until the water gets absorbed and the bisi bele bath thickens considerably.

Check for salt, tamarind, jaggery and spices at this stage. Add to your taste. Bise Bele Bhaat is not a very sweet dish so add jaggery in very small quantities.

For the tempering heat ghee and oil a small pan over high flame.. Add mustard seeds and saute one minute. Add curry leaves and red chillies cook 1 minute. Add cashews and cook till cashews are golden.

Add asafetida.

Pour this tempering over the simmering bisi bele bath and mix well.

Drizzle a little more ghee on top.

Serve piping hot with papads, tapioca or potato chips.

http://www.taradeshpande.in/bisebelebath-stewed-vegetable-and-rice-risotto/

Amba Sasav/ sasaam-Mango Curry with Mustard

AMBÉ SASAV

Seasoned Mango Curry

6 servings

In Karwar, Karnataka the Kala Ishaad mango is used to prepare this mango curry, in other parts of the Konkan coast Ghontan, small sucking mangoes are preferred. Sasav in Konkani means mustard so it is the principal spice in this dish.

Raywal, Mayapuri, Dussheri and Rajbhog mangoes, with a more watery flesh also give the curry a good consistency. 

The pulp is squeezed off the seed, called ‘bata’ and left a little chunky, but if you prefer a smooth curry you can blend it. Traditionally the bata are returned to the curry and served as part of the portion over hot plain, boiled, white rice. 

In the Konkan, hot rice is often served with chilled curries such as sol or ambé sasav. The word saasam is mustard in Konkani.

Ingredients 

8 large over-ripe mangoes or 12-14 small sucking mangoes

1½ tsp salt or to taste 

Jaggery if required

Spice paste

2 tsp mustard seeds

6 dried red Kashmiri chillies, stalks and seeds removed (add more for a spicier curry)

6 tbsp grated fresh; or frozen, unsweetened coconut 

Tempering (optional)

1 teaspoon black mustard seeds

Pinch asafoetida

8 fresh green curry leaves torn

1.5 tbsp vegetable oil

Method 

Toast the whole spices and chillies for the spice paste in a dry skillet on high heat for 1 minute. 

Remove from heat, cool and grind to make a fine powder. 

Add the coconut and grind to a fine consistency. Reserve.

Peel the mangoes and place them in a mixing bowl with 1.5 cups of cold water.

Squeeze the pulp from the mangoes into the water in the bowl, till the seeds are bare. 

Remove and reserve the seeds if you plan to add them to the curry, otherwise discard them.

Stir the spice paste into the mango pulp and add the seeds, if desired. Do this manually. Do not blend in a mixer, this curry is meant to be chunky.

Heat vegetable oil in a small tempering spoon. Add asafoetida as well as mustard seeds and cook 60 seconds until the splutter and turn fragrant. Add curry leaves and cook 30 seconds. Add the mango curry and stir well. At this point you can cook the curry over the flame for 4-5 minutes or leave the mangoes raw.  If you cook the mangoes eat the curry hot. If you leave them raw chill the curry and serve with piping hot rice.

Add salt and jaggery to taste.

Cover and refrigerate for 2 hours. 

Serve cold with piping hot plain, boiled, white rice.

DATE, WALNUT BANANA CAKE WITH JAGGERY AND RUM GLAZE

This cake contains no refined sugar.  Walnut flour is combined with all purpose flour to make a cake thats light and fluffy. Use packaged cream and not fresh cream to make the glaze.  You can omit rum and add rum flavouring or use a flavouring of your choice.

MAKES 1 91/2 INCH TUBE/LOAF CAKE

1 cup  (150 grams)finely chopped seedless brown dates soaked in half cup boiling water for 15 minutes then pureed

1/4 cup  (50 grams) finely chopped dates

½ c. butter or margarine OR 115 GRAMS OR 4 OZ, softened

2 eggs whisked at room temperature

1 tsp cinnamon powder

1/2 tsp nutmeg powder

3/4  tsp. Baking soda

¼ tsp. Baking powder

4 Tbsp.  strained plain whole milk yoghurt or use sour cream

1 c. mashed over ripe blackened bananas about 2 whole bananas

1 maida or all purpose flour

1/2 cup walnut flour

¼ tsp. Salt
1 tsp. Vanilla
1/2 cup toasted and skinned walnut pieces

METHOD

Grease cake pan lightly.
Preheat oven 350 C and prepare bottom rack. Cream butter or margarine and pureed dates until fluffy using. stand or hand mixer. Add vanilla, salt, nutmeg and cinnamon and whisk again. Add eggs, one at a time and beat until incorporated. Add mashed bananas and beat again.

Stir soda into sour cream or yogurt and mix well. Add to the batter and beat again.

Add walnut flour, all purpose flour, baking powder.  Mix well. Finally stir in the chopped dates and walnut pieces.

Bake in buttered 9 ½ in. loaf pan at 350 for 30-40 minutes on the bottom rung of the over  until sides of the cake pull away a little and a toothpick inserted into the centre comes out clean. Top with glaze once cake has cooled.

For the glaze melt together 80 grams grated or finely crumbled extra dark coconut palm jaggery and 200 ml packaged cream (not fresh) until smooth over a low flame. Stir in 1 tsp corn flour and allow sauce to thicken a little. Then stir in 2 tbsp dark rum and 1/2 tsp vanilla extract.  Hold a strainer over the banana loaf and strain hot glaze this through a fine sieve to remove any pieces of fibres and spread it over the baked cake.

 

HAEMUL PANJEON- KOREAN SEAFOOD AND SCALLION PANCAKE

HAEMUL PANJEON- KOREAN SEAFOOD AND SCALLION PANCAKE

HAEMUL PANJEON- KOREAN SEAFOOD AND SCALLION PANCAKE

Ingredients

Korea has a huge pancake culture. Street vendors everywhere are frying up all kinds of pancakes- scallion, potato, seafood and meat.

There are two kinds of Panjeon pancakes; the sticky more glutinous kind which appeared to be v popular in Seoul and the crispy variety which I prefer. My recipe is for the latter version.Haemul refers to seafood and you can prepare this recipe without any fish.

In the spring a fragrant root called Turup is sliced and added to this pancake giving it a unique flavour. You can omit the fish stock and use vegetable stock. You can replace the clams with mussels, oysters and if you are vegetarian use small oyster mushrooms and bean sprouts. Miso paste comes in a white and yellow/brown option. The latter is stronger as it is fermented longer. You can use either for this recipe.

Stock (1 cup)

2 lightly smashed garlic cloves

half a small onion peeled

2 3 inch anchovy fillets or tinned bamboo shoots for vegetarians

1/2 tsp Thai fish sauce or soy sauce

1 tsp yellow miso paste

12 small clams in their shells, scrubbed clean

3 cups water

Dry ingredients for 2 6-7 inch pancakes

11/4 cups maida or all purpose flour

1 tbsp rice flour

1/2 tbsp corn flour

1/2 tsp soy sauce

salt to taste

cold water as required

Filling

2 eggs whisked

6 baby/tender/spring Garlic chives about 5 inches long with garlic cloves at the end

6 Onion chives about 5-6 inches long

3 bulbs of scallions slice into rings, finely

1/2 cup oyster mushrooms wiped cleaned and coarsely shredded you can use enoki and white mushrooms as well and 2 tbsp sprouted mung beans

For frying

Combine 2 tbsp sesame oil and 2 tbsp vegetable oil

Korean dipping sauce (make the previous night)

1 cup Soy sauce

1/4 cup Sesame oil

1 teaspoon white Sesame seeds, roasted

2 cloves Garlic thinly sliced

1 inch ginger peeled and julienned

1 red bell pepper quartered

1 yellow bell pepper quartered

2 Thai red chillies Finley chopped (or to taste)

2 tsp yellow Miso paste (optional)

1-1.5 tbsp Rice wine Vinegar

1-1/5 tsp Honey

Combine all the ingredients. Taste for sweet, spicy and salty and adjust to your taste by adding more salt, honey or vinegar. Cover and let sit in refrigerator for 6 hours or overnight for flavors to develop.

Serve the sauce cold with hot pancakes.

Instructions

METHOD:

FOR STOCK

Heat 3 cups water with the garlic, onions and anchovy over high heat. When it reaches a boiling point add the clams and switch off flame.

Remove the clams in less than 1 minute.

Cool them.Discard any that are not open.

Restart the flame on medium under the stock.

Open and remove clams. Return some of the shells to the stock and cook until reduce to one cup. Drain and cool stock completely.

Wash the clams and remove any dirt and membranes. Squeeze dry and reserve.

FOR BATTER

Combine cooled stock and all the dry ingredients for the pancake to form a batter. The batter should be thick but easily spreadable so add more cold water a 1/4 cup at a time as required. You want a consistency like a pancake batter rather than a crepe batter. Let sit 10 minutes.

Wash tender garlic shoots and remove roots. Snip off any parts that are yellowed.

Use an 7-8 inch non stick skillet. Add 1 tbsp vegetable oil and sesame oil mix and heat on a low flame.

When oil is warm but not smoking pour 1 cup of batter into skillet and quickly swirl to spread.keep the heat on low so the pancake can cook slowly otherwise the otherside burns and the inside remains undercooked.

As the bottom cooks lay all the green vegetables and mushrooms over the pancake and gently press into the wet batter. Lay the chives lengthwise, scatter the scallions, mushrooms or sprouted beans about and finally the clams if you are using them.

When the bottom is crispy and tcompletely cooked drizzle half the whisked egg over the uncooked side of the pancake facing you. Then drizzle a teaspoon of sesame and vegetable oil over the egg.

Then slowly turn the pancake over using a wide spatula. Allow the wet side of the pancake to cook fully until golden brown. I often use another skillet and just turn the pancake over into the greased pan -this reduces spillage.

Drain pancake over paper towels, pat dry and sliced into 6 pieces. Serve with the accompanying dipping sauce

http://www.taradeshpande.in/haemul-panjeon-korean-seafood-and-scallion-pancake/