Paan, Coffee, Kesarbadam and Alphonso Mango Kulfi Recipe

Preparing kulfi is easy follow a simple kulfi base recipe then add flavors as per your choice. I've prepared 4 kulfi's using just 1 liter milk its very cheap and easy to prepare..

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Paan Kulfi recipe video...

Coffee, Kesarbadam and Mango kulfi Recipe video...

Kulfi Base Recipe:
500ml Milk
200 Grams Milk Solids(Kova)
2 Cups Sugar or 1 Tin Condensed Milk
2 Tbsp Corn Flour
2 Tbsp Water

Method:

• Heat milk in a heavy bottom pot on low to medium flame.
• Add kova and sugar keep stirring till sugar and kova is thoroughly melted.
• Constantly keep stirring in every minute interval and reduce the mixture to half the amount.
• Add water to corn flour and mix with out forming lumps
• Add the corn starch to the milk stir and reduce.
• Once the milk thickens remove from flame allow to cool before adding your favorite flavor.

Paan Kulfi Recipe:
2 Cups Kulfi Base
3 Paan Leaves
3 Tbsp Gulkand
1 Tbsp Sauf/Fennel
3 Cloves
3 Pods Cardamom

Method:

• Heat 1/4 Cup water in a wok on medium flame.
• Add the cloves, cardamom and fennel seeds bring to a boil
• Add paan leaves to the boiling mixture allow to wilt a bit.
• Add gulkand reduce a bit remove from flame allow to cool and add to a mixer jar grind to a smooth paste and reserve.
• Measure and add the kulfi base to a mixing bowl add the prepared paste mix well and pour in moulds chill until set and serve garnished with gulkand, shredded desiccated coconut, cumin sweets and cherry topped...Enjoy...:)

Coffee Kulfi Recipe:
1/4 Cup Freshly Brewed Coffee
1 Tsp Instant Coffee
2 Tbsp Chocolate Syrup
2 Cups Kulfi Base

Method:

• Mix all the ingredients till well combined and pour into desired moulds or ice cubes tray to set the kulfi in. 
• Once set garnish with chocolate syrup and top with whipped cream..Enjoy...:)

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Alphonso Mango Kulfi Recipe:
2 Cups Mango Puree
2 Cups Kulfi Base
2 to 3 Drops Mango Flavor
1 Pinch Yellow Food Color
1/4 Tsp Cardamom Powder

Method:

• Mix all the above ingredients till well combined in a bowl add to desired mould and freeze once set de mould and serve...Enjoy...:)

For Best Mango kulfi use alphonso, mangala, kasturi and malgova...

Kesar Badam Kulfi Recipe:
Please click here Badam milk powder Recipe we'll require 4 Tbsp
2 Cups Kulfi Base

Method:

• Combine the ingredients in a bowl add to desired mould freeze once set demould and serve...Enjoy...:)

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Cocktail Session @Drinks On MG, Bengaluru

DRINKS ON MG: This lounge gives you a very rich classy vibe. What is like-able about this place is their exotic cocktails and interiors. I was invited for a cocktail session here...Located at the thriving lifestyle hub of Bengaluru...MG road is a favorite destination for shoppers and travelers. Alfonso del Portillo Valdés  the head bartender and renowned mixologist truly surprised us with his magic potions. Please click on Zomato link for more info about the lounge.

Cocktails can never run out of fashion there is a cocktail to match every season. Creativity rides up a level as mixologists flaunt their genius with playful presentations. Imagine a frozen orchid in a sparkling Cosmopolitan, or a mysterious blue fire on your Vodka drink! Yes that’s the grin we’re talking about. The good news is that you can do it too.

Alfonso del Portillo Valdés

Stirring up the perfect cocktail is the easiest way to impress someone, but only if you manage to get it right. If you have the ability to shake, stir and strain and love to experiment, dive into the world of mixology. “Throwing a cocktail party is probably the coolest thing to do. Think pitchers of Cosmopolitans, Margaritas, Sangria and wonderfully flavoured stuff. You don’t have to be a pro to get it right - just follow the proportions and you’re all set,” says Alfonso..

Some Tips for a Cocktail Party

1. Plan the cocktail menu in advance, then calculate the amount of liquor and other ingredients you will need. An overstocked bar is better than running out.

2. Ready the bar - squeeze juices, prepare garnishes and lay out the glasses to make the process of mixing quicker.

3. Have plenty of clean, clear, aged ice on hand. The key to success lies in stocking up loads of ice. The more rocks the merrier.

4. Now that you’ve got the ice, it’s time to fill up the glasses. That’s the first lesson in mixing a drink. Ice goes in first, followed by spirit and everything else.

5. The other integral elements are the bits and pieces that go in to elevate the most ordinary cocktail to great heights like lemons, oranges, mint leaves, starfruit , pomelo (papanus), kiwi fruit and strawberries.

6. Use coloured flavoured spirits for drama and visual appeal. A splash of blue curacao as a finishing touch, a hint of Campari or a drizzle of crème de menthe works wonders.

Time to mix some really snazzy drinks! 

Cosmopolitan Royale

45ml Vodka

30ml Cranberry Juice

25ml Triple Sec

Top up Brut Sparkling

Method: Shake all the ingredients and fine strain into a chilled glass. Top with the bubbly and serve.

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Porn Star Martini
60ml Vodka
10ml Passion Fruit Puree
5ml Orange Juice
5ml Lime Juice
Method: Shake and Fine strain into a chilled glass and serve.

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Mango Pop

3 Slices mango

15ml Milk

45ml Gin

3 Dashes Angostura Bitters

Popcorn Powder

Method: Chill the glass with ice cubes for 2 minutes. Sprinkle the popcorn powder to the outer-surface of the glass to get the frosty effect...trust me this tastes yummy as well...shake the other ingredients and strain the potion in the glass and serve.

Summer Cooler

3 Slices Cucumber

10ml Rose Water

15ml Lime Juice

and top with soda

Method: Muddle the cucumber in a shaker also with rose water and lime juice. shake it gently and fine strain into ice filled glass and top up with soda..

Bloody Mary

This spunky cocktail is a great companion for your boozy brunch. It has a spicy undertone with a vodka base and the tang of tomato juice and zing of Tabasco and Worcestershire sauce.

Bruschetta

Grilled Chicken with Balsamic Reduction and Chicken Pizza

Cardhu and Grand Marnier

A great cocktail that will take you back in time. Perfect for a reunion or a laid back evening with friends @Drinksonmg. 

www.drinksonmg.com

Facebook: Drinks on MG

Summer Menu @Cafe Mangii UB City Bengaluru

Tuesday Video

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Hi Friends, I'm back after tasting a wonderful summer spread at cafe mangii. The new summer menu here is absolutely wonderful loads of options for vegetarians from Salads to Soups, Mains and Desserts the menu is thoughtfully put togeather...

Summer Menu

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Red Wine Sangria..

White Wine Sangria...

Melon Ball Punch...

Soup..

Watermelon Gazpacho..

Watermelon, cucumber, tomatoes and mint were pureed and strained then seasoned with salt and pepper garnished with feta, mint and bread croutons...This soup was served chilled the flavors and taste were too good really refreshing and healthy...

Salads..

Watermelon Pizza..

This salad was an innovative presentation...watermelon salad served as pizza...I did not feel guilty after eating it all the salad was so refreshing. Watermelon slices were topped with feta rockets and balsamic vinegar was yumm..

Mango and Calamari Salad..

This again was a wonderful salad I was not a big fan of steam cooked calamari would have enjoyed more if crispy garlic flavored calamari was topped on this salad...This salad was packed with flavors the cilantro aioli was too good..

Melon and Mango Bouquet..

Scalloped melon, ripe mangoes with onion and sweet peppers  drizzled with mint mojito was refreshing and vibrant..

Rosemary Chicken with Hot and Sweet Mango Pickle...

I loved the flavors from the grilled chicken this salad was a mix of flavors and taste...classic tangy mango pickle/jam was a nice addition the cherry tomatoes and dressing complimented really...

Appetizers..

Cucumber Bruschetta..

The bruschetta was served in a roll up form filled with cream cheese and dill..This is again a unique presentation...packed with flavors...

Zucchini Chips..

Crispy batter fried squash was served with labneh sauce..

Mint Pestle Cottage Cheese Morsel..

Mint and cashew pesto is smeared over sheets of cottage cheese/paneer then rolled and grilled to perfection garnish with a tangy tomato sauce its truly and vegetarians delight..

Mains..

Summer Spaghetti..

This spaghetti was packed with fresh flavors..The tomato sauce was tangy packed with flavors tossed with butter and loads of cherry tomatoes.. 

Apricot Glazed Hen..

Wood fired Chicken served with cilantro buttery potato mash and served on a bed of tender steam cooked french beans and apricot glaze...

Salmon al Cartoccio..

Salmon filled roasted with ginger, soy and brown sugar is served with roasted almonds and asparagus and rice...

Desserts..

Fresh Cream and Mango...

Cafe mangii was playing their game really safe with desserts and its good thought..after tasting a wonderful meal who wants to spoil it all with a extremely sweet dessert straight forward and simple cream and mango puree is all that we wanted...

Chocolate Ravioli..

The ravioli shell was created using chocolate filled with marshmallow and cheese then deep fried this was my ultimate dessert for the month totally loved it...

Cafe Mangii 
204/A, Comet Block, UB City,
Vittal Mallya Road,
Near Lavelle Road, Bangalore

Ph: 080 22270098, 080 22270099

Crispy Chicken Lollipop Recipe

I posted this recipe back in 2010 its an old version. This recipe is really simple and easy to prepare for best results allow the chicken to marinate over night in the refrigerator. Best served as a starter..can also be served as side dish for lunch or dinner. 

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 Ingredients:
500 Grams Chicken Lollipop/Drumettes
2 Tbsp Soy Sauce
2 Tbsp Chilly Sauce
2 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1/2 Tsp Pepper Powder
1 Tbsp Garam or Tandoori Masala
1 Tbsp Fresh Cream(optional)
1 Tbsp Ginger and Garlic Paste
4 Drops Red Food Color
1 Egg
2 Tbsp Corn Flour
1 Tbsp All purpose Flour/Maida
Salt to taste
Oil for frying..

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Method:

• Wash the chicken thoroughly allow the excess moisture to drain in the colander before marination..Once the excess moisture is reduced in the chicken add to a mixing bowl...
• To the chicken start adding soy sauce, chilly sauce, red chilly powder, turmeric powder, pepper powder, garam masala, maida,ginger and garlic paste, corn flour, egg, fresh cream and salt as per taste..Mix all the ingredients till well combined cover and allow the chicken to marinate in the counter top for 2 hours or place the chicken in a container and refrigerate over night...for best results...
• Just before frying add few drops of red food color and mix well..
• Heat oil in a wok on medium flame once the oil is hot drops the chicken lollipop on the oil do not over crowd the oil while frying fry 4 to 5 lollipops at a time fry ochn medium to low flame for 10 minutes until all sides turn crispy..
• Once the chicken is done drain the excess oil place the chicken on paper towel allow the excess oil to drain. serve hot with chilly sauce lime wedges and onion rings...Enjoy...:)

Do try this recipe and post your comments follow me on the blog for regular updates..Thank you so much for visiting my space...Content and pics for media use contact me via vidyascooking@gmail.com...please do not copy any content and pics from this blog...God Bless...

Paan Shot Non-alcohol Dessert Drink Recipe

Paan Shot is something I tried at Hyderabad years back... never really got a chance to prepare it. Last week while de-cluttering my  desk I found some recipes that were jotted down by me and the rest is history...

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 Ingredients:
2 Paan/Betel leaves
1/2 Tsp Sauf/Fennel Seeds
2 Tbsp Gulkand/Rose Petal Jam
3 Tbsp Whipped Cream or Vanilla Icecream
2 Cups Chilled Milk
1 Tsp Sugar Optional
2 Drops Green Food Color Optional

Points to note please do not add more vanilla ice cream the taste and flavor will change. add sugar if needed only...

Method:

• In a mixer jar add betel leaves, gulkand, sauf and sugar if you need more sweet add splash of water and grind to a smooth paste.
• To the ground paste add cream and food color pulse twice till well combined.
• Add the ground paste to chilled milk and whisk well serve chilled in shot glass...Enjoy...:)

Please do not copy any content or pics from this blog without written permission from me...vidyascooking@gmail.com...thank you so much for visiting my blog follow for more recipes...Happy Cooking...:)

Chocolate Fudge Cake

I'm totally falling in love with convection microwave baking these days. When baking in a convection microwave we need to bake ingredients in small portions the micro oven can handle upto 300 to max 450 Grams baking at once...

Since I dont bake on a regular basis we do not stock up on baking ingredients like baking powder, cocopowder and so on it will surely be a waste to store ingredients if your not using it on regular basis..Buying instant cake mix solves half my burden and its cheap better to invest in one product than waste.

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Ingredients:
250 Grams Chocolate Cake Mix any brand
200 ML Fresh Cream
200 Grams Dark Chocolate
500 ML Water
8X

If you want to prepare cake from scratch then use self raising flour:
100 Grams Cocopowder, 50 Grams Sugar, 150 Grams Self Raising Flour, 2 Eggs, 150 ML Water, 100 ML Cream and 10 Tbsp Oil...This recipe can also be baked in a convection Microwave...

Method:

• Following the package directions in a bowl I whisked 2 eggs, 100ml fresh cream, 150 ml water and 8 Tbsp oil first.
• Then added the cake mix in batches and whisked till well combined and there is no lumps..
• In a micro safe bowl or glass dish apply oil. I used a 8X9"inch borosil glass dish. Pour the cake batter in the dish make sure there are no air pockets we want a dense cake.
• Place the dish in the microwave for 5 minutes. Please check the cake in every 1 minute interval the temperature from oven to oven varies some oven make take up even 7 minutes to cook. After 5 minutes prick a toothpick or a knife to check if the cake is done.

How to check if the cake is cooked take a knife or a tooth pick prick in the middle of the cake to see if the cake batter sticks on the knife if the knife is clean the cake is cooked.

• Once the cake is cooked remove from oven and place it on the kitchen counter using a knife prick several holes in the cake while its still warm.
• Heat a heavy bottom pan on medium flame add 500ml water along with 200 grams chocolate and 100ml cream constantly keep stirring until the chocolate melts and all the ingredients are well combined I would recommend you to use a balloon whisk to stir the chocolate...
• Once the chocolate is melted pour the hot fudge on the cake allow the cake to absorb the fudge for 5 to 10 minutes serve the cake warm with vanilla ice cream and extra fudge topped...Enjoy..:)

This cake can also be served as a sizzler the chocolate this will truly be a hit in your next party...make sure to use best quality chocolate for this recipe.

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Thank you so much for visiting my blog do try this simple recipe and post your comments. For media use please do not copy any content and pics with out written permission from me contact me via vidyascooking@gmail.com...Happy cooking..:)