Alugadde Palya Recipe – Karnataka Style Potato Palya For Rice

 

After a long time I tried few Karnataka recipes in my kitchen. I prepared Karnataka style bele rasam, Raw mango gojju and Potato Palya/ alugadde palya for rice. As always, my wonderful school moms friends are the source for these recipes as well. I learnt this aloogadde palya / potato curry / urulaikizhangu poriyal recipe from my friend Archana. Usually people in Karnataka make aloogadde palya for poori or to stuff masala dosa. But this version is served as side dish for rice. So it is different from the usual ones. It can be made in a simple way just by tempering onion, green chilli. But my friend Archu told me to add little Vangibath masala powder for more flavor. So I too followed the same. It came out really well and tasty. Raksha loved it a lot. I served with Raw Mango gojju. It was so good. Friends, do try this Karnataka style alugadde palya for a change and enjoy ! Lets see how to make potato palya recipe with step by step pictures.

Alugadee Palya Recipe For Rice

Alugadee Palya Recipe / Potato curry for rice

Cuisine: Karnataka

Category: Side dish for rice

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

Boiled potato - 4 nos  Big onion - 1 no Green chilli - 2 to 3 nos Grated coconut - 1/3 cup Vangibath masala powder - 1/4 tsp (optional) Turmeric powder - 1/8 tsp Water & Salt - as needed Coriander leaves - to Garnish To Temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Cumin seeds – 1/4 tsp Curry leaves – Few Lemon juice - Few drops

METHOD

1. Wash and pressure cook potato adding turmeric powder and required water.
2. Peel the skin and chop into cubes. Set aside.
3. Temper and saute onion, green chilli. Add potato cubes, salt and grated coconut.
4. Mix well. Lastly sprinkle Vangibath masala powder, stir gently. Squeeze lemon juice. 
5. Serve with rice.

METHOD - STEP BY STEP PICTURES

In a pressure cooker base, take the washed potato. Add turmeric powder and required water. Pressure cook in low flame for one whistle. Remove after the steam is released. Peel the potato. Chop into cubes. Set aside. Heat oil in a kadai. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion, slit green chilli. Cook till onion becomes transparent. Add chopped potato, required salt. Mix well. Finally add the grated coconut and sprinkle Vangibath masala powder. Toss gently. Switch off the flame and squeeze lemon juice. Mix and serve. Serve with rice, rasam rice or sambar rice.Enjoy !

Note

Adjust the quantity of green chillies as per your taste. You can either use slit green chilli or chop it finely. You can skin Vangibath masala powder and make this palya. If you don’t have Vangi bath masala powder, use 1/4 tsp of red chilli powder and 1/4 tsp of garam masala powder.

Try this easy, yummy Aloogadde palya for rice and enjoy ! I served it with
Karnataka style Raw mango gojju.

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Peanut chutney Without Onion, Garlic–No Onion No Garlic Groundnut Chutney

Recent days I have been trying different type of peanut chutney recipes (Groundnut chutney / Verkadalai chutney in Tamil) in my kitchen. Peanut chutney recipe without onion, garlic and coconut is one among them. This no onion no garlic groundnut chutney tasted yummy with hot idli and dosa. Raksha & Sendhil loved it a lot. The combination of roasted urad dal, chana dal and peanuts worked great for this recipe. I have tried this twice in the last week with some variations by replacing green chillies with red chillies. It tasted good in either ways. But my personal choice is red chillies. You can use any based on your liking. Friends, do try this easy, yummy , no onion no garlic peanut chutney recipe for idli, dosa. You will love it.

Do check out my Easy peanut chutney (Road side hotel style), Peanut tomato chutney, Peanut onion chutney, Peanut chutney with red chillies.

Peanut chutney without onion and garlic

No onion No Garlic Peanut Chutney Recipe For Idli, Dosa

Cuisine: Andhra

Category: Chutney Recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Roasted Peanuts – 1/2 cup Chana dal – 1 tbsp White Urad dal – 1 tbsp Red chilli or Green chilli – 4 to 5 nos  ( I used red chilli) Cumin seeds – 1/2 tsp Curry leaves – 5 leaves Cooking oil - 1 tbsp Tamarind - Small piece To Temper Cooking oil - 1 tsp Mustard seeds - 1/4 tsp Urad dal - 1/4 tsp Curry leaves - Few Hing - a pinch

METHOD

1. Dry roast peanuts or microwave roast it for 3 minutes in high power.
2. In a kadai, heat oil and roast urad dal, chana dal, red chilli, curry leaves, cumin seeds.
3. Switch off the flame and add curry leaves, tamarind and roasted peanuts. Mix well and let it cool down.
4. Add salt, required water and grind everything to a smooth paste.
5. Temper the ingredients and add to chutney. Mix and serve with idli, dosa.

METHOD - STEP BY STEP PICTURES

In a kadai, dry roast the peanuts till it skin crackles and turns golden brown. Roast patiently in medium flame without burning the peanuts. Alternatively you can roast the peanuts in microwave for 3 minutes in high power ( 800w). I roasted in microwave. Heat oil in a kadai and roast the chana dal, uard dal, red chilli, cumin seeds. Saute in medium flame till dals turn golden. Switch off the flame. Add curry leaves, tamarind and roasted peanuts. Mix well. Let everything cool down. Then grind to a smooth paste adding required water and salt. Temper mustard seeds, urad dal, curry leaves and hing. Mix well. Serve with hot idli and dosa. Enjoy !

Note

Adjust the quantity of chillies as per your taste. I personally liked this chutney with red chilli more than green chilli. For variations, you can add a small piece of ginger.

Try this easy, no onion no garlic peanut chutney recipe for idli, dosa and enjoy !

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Vendhaya Keerai Paruppu Kadayal – South Indian Methi Dal Recipe

 Today I have shared a South Indian version of methi dal called as vendhaya keerai paruppu kadayal in Tamil. I learnt this easy, one pot dal recipe from my neighbor. Its a no grind recipe without coconut. Usually I make vendhaya keerai kootu using moong dal and ground coconut paste. When my neighbor shared this easy kadaiyal with similar ingredients like kootu, I got tempted to try it. We can mix this paruppu kadayal with plain rice adding ghee. It tastes yum. As it an easy recipe which can be prepared easily in a pressure cooker, bachelors and working women may find it helpful to cook easily during busy morning hours. Do try this easy vendhaya keerai paruppu and let me know your feedback.

Vendhaya Keerai Paruppu Kadayal –Methi Dal Recipe

Vendhaya keerai paruppu kadayal - South Indian methi dal recipe for rice

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Fenugreek leaves / Vendhaya keerai / Methi leaves - 1 cup Moong dal - 1/4 cup Ripe tomato - 1 no Green chilli - 1 no Big onion or small onion - 1 no / 8 nos Garlic cloves - 5 nos Chilli powder - 1/4 tsp to 1/2 tsp (adjust) To Temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Crushed garlic cloves - 4 nos

METHOD

1. Wash the fenugreek leaves and set aside.
2. In a pressure cooker base, take the dal, leaves, chopped tomato, onion, garlic cloves and chilli powder.
3. Pressure cook in very low flame for 2 whistles.Mash the dal completely.
4. Temper all the ingredients and add to the dal. Mix well.
5. Serve with plain rice adding few drops of ghee.

METHOD - STEP BY STEP PICTURES

Wash and clean the fenugreek leaves. In a pressure cooker base, take moong dal, washed fenugreek leaves, chopped tomato, onion, garlic cloves, slit green chilli, chilli powder, salt and turmeric powder. Cook for 2 whistles in low flame.  Alternatively you can pressure cook dal and remaining ingredients separately. For variations, you can saute the methi leaves in oil till it shrinks, then add to the cooker. Open the cooker after the steam is released. Mash the dal mixture with a whisk or ladle. Check for taste and add more salt if needed. In a small kadai, heat ghee. Splutter mustard seeds, cumin seeds, crushed garlic cloves and curry leaves. Add to the dal. Mix well and boil for few minutes till semi thick in consistency. Garnish with coriander leaves and serve with plain rice adding few drops of ghee. Enjoy !

Note

Adjust the quantity of green chilli and chilli powder as per your taste. You can also saute the fenugreek leaves in little oil before adding to the pressure cooker. It helps to reduce the bitterness of fenugreek leaves.  If you want thick

Try this easy, yummy , healthy methi dal at home and enjoy with rice.

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Mango Custard Recipe - How To Make Mango Custard - Fruit Custard With Mango

 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

Cuisine: Indian

Category: Indian Mango recipes

Serves: Serves 3 - 4

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Boiled Full fat milk - 1/2 litre ( 500ml) / 2 cups Sugar - 3 tbsp to 4 tbsp 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

1. Boil milk in a pan. Add sugar, mix well.
2. Take some milk from the pan into a small bowl and add custard powder.
3. Mix without lumps. Add to the hot milk and mix well.
4. Switch off the flame and let it cool down in a refrigerator.
5. Wash and peel the skin of ripe mango. Chop to cubes and reserve 2 tbsp from it.
6. Grind the remaining to smooth pulp. Add the mango pulp to custard mixture.
7. 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. You can add more mango pulp if you like.

Easy, yummy mango custard is ready to enjoy !

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Eggless Mango Cake Recipe Without Condensed Milk | Vegan Mango Cake Recipe

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 !

Check out my super hit eggless Dates cake with wheat flour and oats !

Also check out my eggless whole wheat flour digestive cookies. 

Eggless vegan mango cake recipe with mango pulp

Eggless vegan mango cake recipe with mango pulp and without condensed milk

Cuisine: Indian

Category: Baking recipes

Serves: 12 pieces

Prep time: 10 Minutes

Cook time: 25 Minutes

Total time: 35 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml 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

1. Wash and peel the skin of ripe mango. Chop, grind and take the pulp.
2. In a wide bowl, take the mango pulp, cooking oil, sugar, vanilla essence and cardamom powder.
3. Mix well till sugar dissolves completely.
4. To this mixture, sieve and add maida, baking powder and salt. Add nuts.
5. Mix gently to make cake batter. Grease a baking pan with oil and maida.
6. Preheat convection oven, bake at 180c for 25 minutes. Check with a toothpick.
7. 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 !

 

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Palak Sambar – Pasalai Keerai Sambar – Spinach Sambar Recipe

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.

Palak sambar - Spinach sambar - Pasalai keerai sambar

Palak sambar - Spinach sambar - Pasalai keerai sambar

Cuisine: South Indian

Category: Sambar recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Palak / Spinach / Pasalai Keerai - 1 cup Toor dal - 1/3 cup Tamarind - Big gooseberry size Sambar powder – 1 to 1.5 tsp Turmeric powder - 1/4 tsp Big onion / small onions - 1 no / 15 nos Curry leaves - Few To Temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Fenugreek seeds / methi seeds - 1/8 tsp Red chilli - 1 no Asafetida / Hing - 1/4 tsp

HOW TO MAKE PALAK SAMBAR

1. Wash and chop palak roughly. Soak tamarind in 1 cup water.
2. Pressure cook toor dal in enough water and mash it.
3. Heat oil in a kadai. Temper and saute onion, curry leaves.
4. Saute palak and add tamarind extract, sambar powder, salt and turmeric powder.
5. Let it boil for a minute. Lastly add the cooked dal and boil for few minutes.
6. 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 !

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Eggless Vanilla Ice Cream With Condensed Milk & Amul Fresh Cream At Home (Without Ice Cream Maker)

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.

Cuisine: Indian

Category: Ice cream Recipes

Serves: 4 scoops

Prep time: 20 Minutes

Cook time: 6 Hours

Total time: 6H20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml 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

1. Cut open the Amul Fresh Cream pack and scoop out only the thick part of cream.
2. Reserve the liquid part and use it for garnishing the gravies.
3. In a wide bowl, take the thick fresh cream and beat till thick using an electric hand blender.
4. Add condensed milk, vanilla essence. Beat again to mix well.
5. Transfer to an air tight container. Cover the top of ice cream with butter paper and close tightly with a lid.
6. 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 !

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