TUTTI FRUTTI MAWA KULFI

                     TUTTI FRUTTI MAWA KULFI

                  (Yield: 8 Tutti Frutti Mawa Kulfi)

INGREDIENTS:

·      10 Thick Liquid /Semi Solid Mawa Frozen Cubes (I always make it in advance when I have extra time on hand. Reduce 6 cups of Whole Milk until thick liquid /semi solid mawa forms; freeze in ice cube tray for later use. Yield: About 20 frozen mawa cubes))

·      1 can 12 fl.oz. /354ml Evaporated Milk

(NOTE: If you do not have evaporated Milk then use Whole Milk)

·      ½ can of 14 oz./396 ml Sweetened Condensed Milk (That is 7 oz.)

(NOTE: If you do not have Sweetened Condensed Milk then use total of 16 Thick Liquid Frozen Mawa Cubes instead of 10 cubes and add sugar as per your taste in evaporated milk and warm the mixture to dissolve sugar)

·      1/3 tsp. Cardamom Powder

·      2-3 Pinch Saffron/Kesar & Pinch of sugar or as per taste

·      ½ cup to ¾ cup Red Tutti Frutti OR Multi Color Tutti Frutti

LET’S MAKE MAWA KULFI:

Allow thick liquid frozen mawa cubes to soften at room temperature.

Crush saffron threads with pinch of sugar in mortar and pestle until fine powder forms.

Keep aside.

Place soft mawa cubes in blender; add evaporated milk and sweetened condensed milk and blend until homogenous mixture forms.

Add cardamom powder and saffron powder and mix well and transfer in kulfi mould/ plastic cups and keep it in freezer for 30 minutes.

Bring ice cream moulds/plastic cups out and stir mixture to break icicle and put it back in freezer.

Repeat this process every 30 minutes for 2-3 times.

Add tutti frutti when kulfis are still slightly soft (If you add tutti frutti from beginning then it will sunk at the bottom of the kulfi mould) and mix and keep it in freezer for 4-5 hours or until kulfi solidifies completely.

Keep kulfi mould under running water to release kulfi from it and serve immediately.

For more decorative purpose make red color ice bowl and serve kulfi in it. (See how to make red color ice bowl)

Enjoy…

HOW TO MAKE RED COLOR ICE BOWL.

Prepare red color ice cubes. (Add red color in water and dissolve and fill in ice cube tray to make red color ice cubes, make extra red color water for later use)

Take big bowl and put red color ice cubes and add extra red color water.

Place small empty bowl on top and put heavy object (I use mortar) in it and keep it in freezer for 5-6 hours.

Run water on inside bowl to release inside bowl.

Run water on outside bowl to release out side bowl from red color ice bowl.

Place kulfi in red color ice bowl and serve.

Place red color ice bowl in a dish to avoid dripping red color liquid from it or put extra ice cubes around it to stop melting at room temperature.

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THICK LIQUID/SEMI SOLID MAWA/KHOYA FROZEN CUBES

         THICK LIQUID/SEMI SOLID

     MAWA/KHOYA FROZEN CUBES

                                       (Yield: 20 Frozen Mawa Cubes)

                                         

NOTE: YIELD DEPENDS ON FAT % OF WHOLE MILK

If you want to save yourself the extra time during unexpected guest rush, frozen liquid mawa cubes are the lifesaver. You can rectify frozen mawa cubes by adding boiled (Boil then cool before using) milk and make Rabdi, Mawa Kulfi, Pista Kulfi, Rabdi Falooda Milk, Rice Kheer, any kind of Kheer (Carrot Kheer, Bottle Gourd Kheer) etc. So make semi solid mawa cubes in advance and have it handy for later use.

INGREDIENTS

·      6 cups Whole Milk (3.25 to 4 % fat content of Whole Milk, USA)

·      You will also need wide mouth, heavy bottom, non stick pot

·      Heat Resistant Silicone Spatula

LET’S MAKE THICK LIQUID/SEMI SOLID  MAWA/KHOYA:

Boil milk in wide mouth heavy bottom non-stick pot on high heat in beginning.

Stir continuously to avoid over spilling boiling milk.

Reduce heat to high medium and continue reducing milk with stirring often till it turns into a thick liquid/semi solid mawa form.

It will take about 1 hour to turn into thick liquid mawa. Time may vary with quantity of milk and fat content of milk.

Allow cooling, pour thick liquid mawa with big spoon in ice cube tray and freeze them for 5 to 6 hours. Run water on back of ice cube tray to remove frozen cubes and pack in Ziploc bag. Place Ziploc bag in an airtight container.

It should stay good for 2-3 months.

Enjoy making all kind of dishes from frozen thick liquid/semi solid mawa cubes.

Enjoy...
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GARLIC OIL AND CIABATTA BREAD

        GARLIC OIL AND CIABATTA BREAD

Garlic oil and lightly toasted bread makes a great Italian appetizer before serving Italian Pasta or Pizza meal. It also makes a quick and easy snack between meals too.

INGREDIENTS:

·      10 to 12 Ciabatta Bread OR Italian Baguette OR Sandwich Bread, slices (Keep it as it is or lightly toast them in a toaster oven)

·      3 to 4 T Olive Oil for sautéing chopped garlic

·      8 Big Garlic Cloves OR 4 T, finely chopped

·      ½ tsp. Red Chili Flakes or as per taste

·      ¼ tsp. Black Pepper Powder or as per taste

·      ½ tsp. Dry Parsley Flakes, or as per taste

·      ¼ tsp. Italian Herbs from McCormack Italian Herb Grinder or as per taste

·      Salt as per taste

LET’S COOK:

Heat olive oil in a small pan on medium heat.

Add chopped garlic and fry until translucent and raw flavor of garlic goes away.

Switch off the heat.

Remove pan from stove.

Add red chili flakes, black pepper powder, dry parsley and Italian herbs from McCormick Italian herb grinder, salt and mix.

Transfer in a small bowl.

Spread garlic oil on bread or dunk bread in garlic oil.

Serve as an appetizer before serving Italian Pasta or Pizza meal.

Enjoy.
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CHORA VADI KADHI

                                    CHORA VADI KADHI

                                                           (Serves 4)

Chora Vadi Kadhi is a simmered yogurt with shallow fried chora vadi, tempered with spices.

Vadi made from yellow moong dal is known as moong vadi and vadi made from cowpeas dal/chora dal is known as chora vadi. Vadies are made fresh and sundried for later use for making vadi kadhi or vadi curry

INGREDIENTS FOR SHALLOW FRYING CHORA VADI:

·      ½ cup Chora Vadi

·      1 T Oil for shallow frying Chora Vadi

INGREDIENTS FOR KADHI:

·      2 cups Low Fat Yogurt (Note: Use fresh curd with slight sourness, Avoid using extremely sour yogurt)

·      3 ½ cups Water (Out of 3 ½ cup water 1 cup will get absorb by chora vadi)

·      4 T Besan flour, flat not heaped (Gram flour/Chickpeas flour)

·      Salt as per taste

·      ¾ tsp. Turmeric

·      1 T Oil and 1 tsp. Ghee, for kadhi

·      ¾ tsp. Cumin Seeds

·      4 Cloves

·      1 inch Cinnamon Stick

·      2 Whole Dry Kashmiri Red Chili, cut it in half

·      1 ½ T Garlic, chopped

·      7-8 Curry Leaves

·      1/8 tsp. Fenugreek Seeds

·      Pinch Asafoetida

·      1 T Ginger, grated (grate through the big holes on the grater)

·      2 Green Chilies or as per taste, chopped

·      2 T Jaggery or as per taste (Note: If yogurt is sour then you may end up adding double amount of jaggery to get authentic original Guajarati Chora Vadi Kadhi taste)

·      2 T Coriander Leaves, chopped, divide in two portions

LET’S COOK:

Heat one-tablespoon oil in a small frying pan on medium low heat.

Once oil is hot stir-fry chora vadi until edges of chora vadi turns light golden brown in color.

Keep it aside.

In a big bowl whisk together, yogurt, water, besan flour, salt and turmeric powder till the mixture is lump free, keep aside.

Heat oil and ghee in a deep pot over medium heat, add cumin seeds, and allow them to sizzle.

Add cloves, cinnamon stick, dry red chili, chopped garlic and curry leaves, sauté garlic for few seconds.

Add fenugreek seeds and asafoetida, to this slowly add beaten yogurt mixture and shallow fried chora vadi and bring the, mixture to a boil with constant stirring over high heat, pot uncovered. Mixture may look thick in the beginning but after boiling it for a while it will get thinner, so do not attempt to add extra water.

Once mixture comes to a boil, lower the heat to medium-low and add grated ginger, chopped green chilies, jaggery and half portion of coriander, Let it cook for 5 minutes with constant stirring, pot uncovered.

Lower the heat to low setting and keep lid half covered on pot and simmer kadhi for 20 to 25 minutes or until desire thickness, stirring in between. Longer it simmers, better it tastes.

Last adjust salt and sweetness if needed.

Garnish with remaining half portion of chopped coriander leaves.

Serve chora vadi kadhi with Roti and Rice or Bajri Rotla and Khichdi.

Enjoy…

TIPS:

(1)By simmering kadhi on low heat for longer time taste gets better.

(2)To make thicker/thinner kadhi add more/less besan flour.

(3)Stir yogurt mixture continuously until boils to prevent yogurt from curdling.

(4)If yogurt is not sour enough add 1 tsp. lemon juice at the end or take yogurt out from the refrigerator and keep it out at room temperature for 4-5 hours or until yogurt develops sourness.

(5)Avoid using extremely sour yogurt
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