Mango Kulfi

Here is a tasty cold dessert that you can make effortlessly any time of the day or year.

Ingredients :

Evaporated Milk: 12 oz can
Sweetened Condensed Milk: 14 oz can
Mango Pulp: 30 oz can
Heavy whipping cream: 3/4th of a 1 Pint carton

Procedure:

1. All you have to do is mix all the ingredients in one large mixing bowl.
2. Once the ingredients have been mixed well, transfer the liquid into one freezable closed container or Kulfi moulds if you have them.
3. Allow the liquid to freeze for 6-7 hours. The freezing time could differ based on your freezer settings so, you might have to leave it in a little longer.
4. Once it is hard, it is ready to be served as a nice cold dessert!

Suggestions: You could add any nuts of your choice as you are mixing the ingredients. That would add some crunch to the kulfi.

Gobi Paratha / Cauliflower stuffed in tortilla

It's that lucky time for me when my mom is visiting and cooking us our favorite dishes everyday. I had to take advantage of that situation and asked my mom to make us my favorite Gobi parathas. This is more popular in the northern part of India and my South Indian mom was lucky enough to have a Punjabi neighbor whom she learnt it from. Here's how the dish is made and hope you get to make it when you find the time.

Ingredients:

[Makes 10-12 parathas]
Wheat flour: 2 cups
Maida (all purse flour) : 1 cup
Water: enough to make a soft dough

Cauliflower: 1 big one
Green chillies: 7-8
Ginger (crushed): 1.5 tsp
Cumin seeds: 1 tsp
Garam masala powder: 1/2 tsp
Salt: to taste
Cilantro: few stems

2 plastic sheets - you can cut out a ziploc bag into 2 pcs.

Procedure:

1. Mix both the flours into a bowl and add some salt. Slowly add water in order to make a soft dough. The dough should not be runny but soft enough to be easily stretched.
2. Knead the dough for good 10 mins and keep aside after adding little oil to it.

3. Take the cauliflower and shred the flower part of it.
4. Heat 1 tbsp oil in a pan and add cumin seeds, green chillies and ginger in that order. After a few seconds, add the shredded cauliflower and cook it for a few minutes. There is no need to close with a lid.
5. Add salt and garam masala to the mixture and you will see that there is now water coming out of the cauliflower. Cook the mixture until the water has evaporated and turn it off.



6. Let the curry you just made cool down and sprinkle the cilantro. One it has cooled down you can follow the next steps.
7. Take a small ball sized dough on to your palm, flatten it, add some of the curry and close it from all sides. You will now have a ball of dough with curry inside it.

8. Now roll this ball on to a slightly greasy plastic sheet and flatten it like a tortilla/roti.



9. Once you have flattened it to a desirable size, heat it on a pan. Heat both sides of the roti and add some oil around the roti while on the pan.


10. You can now serve it hot once it is toasted on both sides. You can eat it alone or dip it in cool yogurt.