Mango custard is an yummy variation of fruit custard recipe. Fruit custard is my family’s favorite dessert recipe. I make it at least once in a month during weekends If I make Biryani or any variety rice for lunch. Raksha love it like anything. Recently I came across this mango custard recipe. Tried for the first time and it came out very well. It was a big hit in my home. If you are looking for some interesting, fail proof dessert recipes with mango, do try this mango custard recipe. You will love it for sure. For variations, you can replace sugar with condensed milk. You can use store bought mango pulp too. But make sure to add the mango pulp after the custard mixture cools down else it may curdle. Also serve immediately after adding mango pulp else it will become watery. Ok, Lets see how to make mango custard recipe with step by step pictures.
Mango Custard Recipe - Fruit custard with mango
Mango custard recipe using mango, custard powder, milk and sugar
Mango pulp / Puree - 1/4 cup ( I used puree of one mango)
Vanilla Custard powder - 1.5 to 2 tbsp
To Garnish
Chopped mango - Few
Chopped nuts - as needed ( I used almond, cashews)
METHOD
Boil milk in a pan. Add sugar, mix well.
Take some milk from the pan into a small bowl and add custard powder.
Mix without lumps. Add to the hot milk and mix well.
Switch off the flame and let it cool down in a refrigerator.
Wash and peel the skin of ripe mango. Chop to cubes and reserve 2 tbsp from it.
Grind the remaining to smooth pulp. Add the mango pulp to custard mixture.
Mix gently. Garnish with chopped mango and nuts. Serve immediately or refrigerate and serve chilled. Enjoy !
METHOD - STEP BY STEP PICTURES
Wash and peel the skin of one ripe mango. Chop them into small cubes. Reserve 2 tbsp of chopped mango for garnishing the custard. Grind the remaining to a smooth puree without adding water. Measure 1/4 cup from it and set aside. Alternatively you can use store bought mango pulp too.
Take a wide pan or bowl and add the milk. Boil it. Add sugar and mix well. Boil in low flame.
Take 1/4 cup of boiled milk and add the custard powder. Mix without lumps.
Add this to the milk + sugar mixture. Mix well and boil in low flame till it starts to become thick. Check for taste, add more sugar if needed and boil for a minute. Switch off the flame. Custard is ready.
Refrigerate the custard till it cool down completely. It becomes even more thick after refrigeration. Just before serving, take the custard and add the mango pulp. Mix well and transfer to a serving bowl. Garnish with reserved mango cubes and chopped nuts.
Serve immediately. Enjoy !
Note
Adjust the quantity of sugar based on your taste. Check for taste and add more if needed.
After adding custard powder mixed with milk, boil till it becomes slightly thick else it smells raw.
Do not rest the custard for long time after adding the mango pulp. It will become watery.
Remember to add mango pulp only after custard mixture cool down completely. It may curdle if you add when hot.
You can adjust the consistency of custard as you wish.
I had bookmarked this Indian style, vegan eggless mango cake without condensed milk from Madhuram’s eggless cooking blog. But I couldn’t try it. So I thought of trying at least in this mango season. Basically eggless mango cake can be prepared with many variations in the ingredients. Today I have come up with a version of mango cake with minimum ingredients. This cake recipe doesn’t call for butter, curd/yogurt, milk or condensed milk.
Yes, Its completely vegan. Its a very simple recipe that uses cooking oil as the major ingredient. You will love this soft and spongy eggless, butter less mango cake. You can try this cake in a pressure cooker as well. Please refer my eggless cooker cake post for detailed procedure. If you ask me for wheat flour as substitute, sorry I can’t help you. Cake may become dense with wheat flour. Soon I will try to post a separate recipe for wheat flour mango cake. Ok, lets see how to make easy, Indian style vegan eggless mango cake recipe with step by step pictures and video !
Ripe Mango pulp/ Puree – 1 cup (I used the puree of 2 mangoes)
Maida / all purpose flour – 1 cup
Baking powder – 1.5 tsp
Baking soda – 1/4 tsp
Salt – 1/8 tsp (optional)
Cardamom powder - 1/2 tsp
Cooking oil – 1/4 cup (Odourless oil, I used refined oil)
Sugar – 1/2 cup + 2 tbsp ( adjust based on the sweetness of mango)
Vanilla essence – 3/4 tsp
Cashew nuts – 2 tbsp (chopped)
HOW TO MAKE EGGLESS MANGO CAKE
Wash and peel the skin of ripe mango. Chop, grind and take the pulp.
In a wide bowl, take the mango pulp, cooking oil, sugar, vanilla essence and cardamom powder.
Mix well till sugar dissolves completely.
To this mixture, sieve and add maida, baking powder and salt. Add nuts.
Mix gently to make cake batter. Grease a baking pan with oil and maida.
Preheat convection oven, bake at 180c for 25 minutes. Check with a toothpick.
Invert cake in a plate after it cool down completely. Make slices and serve. Enjoy !
METHOD - STEP BY STEP PICTURES
To make eggless mango cake, wash and peel the skin of 2 ripe mangoes. Chop to cubes. Grind to a smooth, thick paste without adding water. Alternatively you can use store bought, readymade mango pulp too. Measure 1 cup of puree and set aside.
In a wide bowl, take the mango puree. Add sugar, cooking oil, vanilla essence and cardamom powder. Mix well until sugar dissolves completely.
Place a sieve over the mango puree bowl and add maida, baking powder, baking soda and salt. Sift and add to the mango puree. Lastly add the chopped cashew nuts.
Mix gently without lumps using a spatula. Batter would be semi thick and spoonable. Check for taste, add more sugar if needed. Mix gently and set aside.
Take a baking pan and grease with oil. Sprinkle 2 tsp of maida all over the pan and rotate it to spread well. Pat and remove the excess flour.
Now transfer the cake batter to the baking pan. Fill the batter till half of the pan. I used 2 small sized pans ( bundt pan & loaf pan). Preheat oven in convection mode at 180c. Bake the cake for 25 minutes at 180c. Remove the pan after 25 minutes and insert a tooth pick into the cake. If the tooth pick comes out clean or with slight crumbles, cake is done. If toothpick comes with cake batter , bake for another 2 to 5 minutes by checking every minute.
Cool down the cake in a kitchen counter by covering the cake with a plate. It helps to prevent the cake from drying on the top. After 15 to 20 minutes, take the pan and run a knife around the corners of the pan. Invert the pan to a plate and pat it. Cake falls off easily. Make slices and enjoy with your tea/coffee. Tastes great with a nice mango flavor. Enjoy !
Note
Do not reduce the quantity of baking powder or baking soda.
Adjust the quantity of sugar based on the sweetness of mango pulp.
Original recipe used 1/2 cup sugar but I used 2 tbsp extra.
Do not beat the cake mixture. Mix gently.
For variations, you can use powdered sugar. In that case, measure and grind 1/2 cup + 2 tbsp & add to cake batter.
If you like, you can replace a part of sugar with honey.
Try this eggless vegan mango cake recipe at home and enjoy your teatime !
We make keerai sambar for rice at least once in a week. Usually I add Arai keerai or mulai keerai (Amaranthus) to make sambar. This time I prepared keerai sambar with palak / pasalai keerai / spinach. It came out well with a nice flavor. We liked it very much. This Spinach sambar can be prepared quickly as palak takes less time to cook. This palak keerai sambar is definitely a welcome change from my Dal palak and Palak kootu. Friends, do try this healthy, yummy palak sambar / spinach sambar and share your feedback with me. Lets see how to make Tamil nadu style pasalai keerai sambar with step by step pictures.
Wash and chop palak roughly. Soak tamarind in 1 cup water.
Pressure cook toor dal in enough water and mash it.
Heat oil in a kadai. Temper and saute onion, curry leaves.
Saute palak and add tamarind extract, sambar powder, salt and turmeric powder.
Let it boil for a minute. Lastly add the cooked dal and boil for few minutes.
Transfer to a bowl and serve hot with plain rice adding ghee. Enjoy !
METHOD - STEP BY STEP PICTURES
Soak tamarind in 1 cup warm water for 15 minutes. In the mean time, take the toor dal, 1/4 tsp turmeric powder, few drops of cooking oil in a pressure cooker. Cook in low flame for one whistle. Open the cooker after steam is released. Mash the dal and set aside. Wash and chop the keerai roughly. Keep it aside.
Heat oil in a kadai and splutter mustard seeds, methi seeds, urad dal, red chilli and curry leaves. Saute onion till transparent.
Add the chopped palak and saute till the keerai shrinks in quantity. Add 1 cup of tamarind extract, sambar powder, turmeric powder, salt and hing.
Boil till onion & palak cooks well. Then add the cooked dal and boil for a minute. Add more water and adjust the consistency of sambar.
Switch off the flame and transfer the sambar to a bowl. Serve hot with plain rice adding few drops of ghee.
Enjoy!
Note
Adjust the amount of sambar powder and red chillies as per your taste.
Do not use tomato as the combination of palak and tomato is not good for people with kidney stones.
For variations, replace sambar powder with 1 tsp of red chilli powder and 1/2 tsp of dhania powder.
Try this easy, yummy, healthy Palak sambar for rice and enjoy with your favorite poriyal / curry and appalam / papad !
This is an easy and delicious homemade, eggless vanilla ice cream with condensed milk (Milk maid ) and Fresh Cream (Amul Fresh Cream) without ice cream maker. Usually people make ice cream at home easily with heavy whipping cream and sweetened condensed milk by just blending them together in a mixer or churn in an ice cream maker. Its really the easiest and perfect method of making homemade ice cream. It comes out super rich, creamy and soft just like store bought ones even without using ice cream stabilizers like CMC and GMS.
In India, heavy whipping cream also known as double cream or high fat cream (more than 25% fat) is not widely available in all the super markets. In Bangalore, I buy them from baking supplies stores, Metro Cash n carry, Nilgiris and very rarely from online stores. But Amul Fresh cream is easily available all over India. So this year I wanted to make this basic ice cream using Amul Fresh cream and sweetened condensed milk (Milk maid or Amul mithai) as it would be helpful for many of my readers who dream to make homemade eggless vanilla ice cream with easily available ingredients. I followed Cooking shooking video and Huma in the kitchen YouTube video for tips and tricks to make a perfect vanilla ice cream without ice crystals.
To my surprise, it came out very well with rich lovely taste. Sendhil and Raksha loved it very much and gave a big thumbs up. In fact they liked this ice cream more than store bought ones. Being a big fan of Kwality walls and Arun Ice cream, I would say it tastes equally good but we cannot achieve its texture or stabilization as store bought ice creams. This ice cream melts sooner than the one made with heavy whipping cream and store bought ones. But this recipe would make you feel proud of making your own ice cream at home without any fancy ingredients or ice cream maker. All you need is an electric blender. Indian mixer will also work but an electric hand blender can do the perfect job for you by whipping the fresh cream to the right consistency.
Friends, If you have electric hand blender at home, you can make this ice cream mixture in the next 15 minutes. Its so easy and quick. Do try this easy vanilla ice cream at home without egg, ice cream maker and share your feedback with me. Lets see how to make this basic vanilla ice cream with step by step pictures and VIDEO.
Eggless Vanilla ice cream recipe with condensed milk and Amul fresh cream
Eggless Vanilla ice cream recipe with condensed milk and Amul fresh cream - Basic vanilla ice cream recipe without ice cream maker.
Amul Fresh Cream - 1/2 cup (Use thick part of the cream, avoid liquid)
Sweetened Condensed milk - 1/3 cup ( I used Amul mithai)
Vanilla Essence - 1 tsp
Butter paper or zip lock cover – To prevent ice crystals
Hershey's chocolate syrup & sprinklers, nuts – For toppings
HOW TO MAKE VANILLA ICE CREAM WITHOUT ICE CREAM MAKER
Cut open the Amul Fresh Cream pack and scoop out only the thick part of cream.
Reserve the liquid part and use it for garnishing the gravies.
In a wide bowl, take the thick fresh cream and beat till thick using an electric hand blender.
Add condensed milk, vanilla essence. Beat again to mix well.
Transfer to an air tight container. Cover the top of ice cream with butter paper and close tightly with a lid.
Freeze for 6 to 8 hours or overnight. Remove the butter paper, scoop out and enjoy garnishing with chocolate syrup and sprinklers or nuts !
METHOD - STEP BY STEP PICTURES
Refrigerate the Amul fresh cream over night. The next day before making the ice cream, take out the fresh cream. Do not shake the pack. Cut open the pack. Scoop out the thick part of cream and add to a bowl. Do not take the liquid part. Reserve and use it for garnishing gravies like paneer butter masala.
Take an electric hand blender and whip the cream for 5 to 10 minutes in low speed to high speed whenever needed, till cream becomes thick. Cream should form a soft peak. Do not over beat it. It may turn to butter.
Add condensed milk and vanilla essence. Whip again using the blender till everything is mixed well.
Transfer it to a clean plastic box/ Tupperware box or aluminium bowl. Take a butter paper and cover the ice cream mixture with it. Make sure that the butter paper touches the ice cream surface. Then close the box with a tight lid. It helps to prevent the formation of ice crystals over the ice cream.
Freeze the ice cream for 6 to 8 hours. Overnight freezing is the best. The next day, take out the box. Open the lid and peel the butter paper. Scoop out the ice cream and serve in a bowl. Drizzle with chocolate syrup ( I used Hershey’s chocolate syrup) and decorate with sprinklers and nuts if you like. Serve immediately. Please note this ice cream melts quickly than the ice cream prepared with heavy whipping cream. So consume it quickly after refrigeration.
It stays good for a week. Enjoy !
Note
Amul fresh cream works the best. But use only the thick portion of the cream. Avoid the liquid part as it prevent the cream to thicken soon.
You can keep this as the basic ice cream base and make chocolate ice cream, butter scotch and mango ice creams with slight variations.
Yummy, rich, creamy, homemade, eggless vanilla ice cream using Amul Fresh cream and Condensed milk is ready. Enjoy with your favorite toppings !
I tried this green tomato chutney / raw tomato chutney ( Thakkali Kai chutney in Tamil, Pachi tomato pachadi in Telugu) from Swasthi’s recipes. It is of Andhra style pachadi recipe. The list of ingredients used in this chutney recipe was interesting and new to me. Its taste was also different but it was good with idli, dosa. I have tried it twice using raw green colored tomato and raw red tomato. Both were equally good. Friends, do try this raw tomato chutney / thakkali kai chutney for idli,dosa. You will love it for sure. I served this chutney with Kuthiravali idli / Barnyard millet idli. Ok, Lets see how to make green tomato chutney with step by step pictures.
Heat oil in a kadai and roast the sesame seeds, chilli, garlic.
Add tomato, tamarind and saute till pulpy. Let it cool down.
Grind to smooth paste. Temper the ingredients and add to chutney.
METHOD - STEP BY STEP PICTURES
Wash and chop green tomato into small pieces.
Heat oil in a kadai. Roast sesame seeds. Then add green chilli, garlic cloves. Saute for a minute. Then add tomato, tamarind and salt. Saute till tomato becomes mushy.
Switch off the flame and let it cool down. Grind to smooth paste adding required water.
Heat oil in a kadai and temper mustard seeds, urad dal, red chilli, curry leaves. Add to chutney.
Enjoy !
Note
Adjust the number of green chillies as per the taste.
Chutney tastes tangy when you reduce the number of chillies.
Try this yummy raw tomato chutney for idli, dosa and enjoy !
Vazhakkai podimas/ Raw banana podimas/ Plantain podimas is a simple and interesting side dish for rice. In my house, we make podimas with potato usually. This time, I prepared podimas recipe with vazhakkai just for a change. We call it as Valakkai puttu. Both mom and MIL follow the same recipe. The key to make perfect raw banana podimas lies in the cooking of plantain.
Every time I used to cook the plantain in a closed kadai or in an idli steamer but it takes more time to cook. So this time, I pressure cooked the raw banana with skin for just one whistle in high flame. It was cooked perfectly. Addition of more coconut is the second important point to make tasty podimas. I have discussed all these points in detail below.
Friends, do check out this post and try this easy, yummy vazhakkai podimas at home. You can have this as a side dish for sambar rice, vatha kuzhambu rice and even with some spicy rasam rice. Ok, Lets see how to make Tamil nadu special side dish raw banana podimas/ vazhakkai puttu with step by step pictures.
Recently I got a collection of fruit bites and a pack of Ragi, Kambu Koozh from Native Food Store. My family is a big fan of their readymade products. I have already tried thier millet pongal mix, Instant millet noodles, millets, cold pressed oils (Chekku ennai). We loved everything. This fruit bites is their recently launched product. They sent me few samples for taste & review them.
I was so excited to see my favorite elandha vadai & tasted it first. It was so good and homely but I felt the seeds are more. Mango , woodapple and amla bites were tasty and bit spicy. Its really a healthy choice for snacks. We loved it very much. Price is also reasonable. Friends, do try their readymade food products from Native food store online. You will love it for sure👍.
Raw banana podimas / Vazhakkai Podimas recipe
South Indian special, Tamil nadu style Vazhakkai podimas / Raw banana podimas for rice.
Wash and pressure cook raw banana / Vazhakkai in high flame for one whistle.
Raw banana should be 3/4 th cooked. Remove the skin and grate it using a bigger grater.
Temper all the ingredients given above. Saute onion, green chilli, curry leaves and ginger.
Add the grated vazhakkai, salt and turmeric powder. Mix gently.
Lastly add grated coconut, toss well and switch off the flame. Enjoy with sambar rice!
METHOD - STEP BY STEP PICTURES
Wash and cut the raw banana (Vazhakkai) into two pieces. Take 1.5 cups of water in a pressure cooker base and add the vazhakkai. Cook in high flame for one whistle. Remove the lid after steam is released.
Peel the skin of raw banana. Wash it under tap water to cool down the raw banana. Grate it using big sized grater. Set aside. Chop onion, green chilli, ginger and curry leaves.
Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds. Saute onion, green chilli, ginger and curry leaves.
Add grated raw banana. Mix gently. Lastly add grated coconut, mix well and switch off the flame.
Enjoy with rice and papad !
Note
For variations, you can use red chilli instead of green chilli.
If you like masala flavor, you can try adding red chilli pwd, dhania powder and garam masala powder.
Try this easy, yummy raw banana podimas with rice and enjoy !
