A Hint of Spice

Ingredients:-
1 can (12 oz)evaporated milk
3/4 can mango pulp(preferably with kesar)
1 can(12 oz) sweetened condensed milk
1 tub(16 oz) whipped cream
12 oz Half and Half
1/4 tsp cardamom powder
Almonds-12-20
Pisrachios 12

Directions
1.Whisk Evaporated milk,mango pulp,condensed milk,half and half ,whipped cream and cardamom powder together using electric beater or blender or just a plain old whisk.
2.Finely cut the Almonds and Pistachios finely but keep them aside.
3.Pour the kulfi mixture in an air tight container or kulfi mold.Mix the Almonds and Pistachios in the kulfi mixture.(One thing I have learned from experience,If you put the dry fruits in the kulfi mixture before pouring it in the containers they sink down to the bottom and the last scoop looks more like nut icecream with a little hint of mango,not the other way around.)
4.Put in the freezer to set keeping an eye and ear out for your kids and husband whenever they enter the kitchen or go near the fridge.They may just lick off the mixture and not wait for it to set.
'njoy!!!

Tip:-
1.If the mango pulp does not have saffron mixed in it,Take a few strands of saffron and soak then in 1-2 tsp of warm milk.Finally mix it with the Kulfi Mixture while mixing everything else.
Sending this wonderful and easy recipe to Akheela from Torview for her Event "Cold Desserts".

Ingredients
For Stuffing:-
3 Mooli (white radish or in US we see it sometime as Daikon)
Salt to taste
2 tblsp coriander leaves
2 green chillies,finely chopped
1/2 tsp red chilli powder
1/2 tsp jeera
1/2 tsp coriander seeds
1 tsp oil
For Dough
2 cups Wheat flour
Salt To taste
Water As needed
Oil for pan frying muli paranthas


Directions
1.Peel and Grate the mooli finely.
2.Sqeeze the juice out of the grated mooli as much as possible.(Drink it fresh with a pinch of salt.It's good for health.)
3.Heat 1 tsp of oil in a nonstick pan and then add the jeera and coriander seeds.Let them splutter for few seconds.Then add the finely cut green chillies.
4.Add the grated mooli to the nonstick pan and the seasonings .Let it cook for few minutes,till the mooli is slightly cooked and starts turning a little pink in color.
5.Then add the green coriander to the masala.
6.Now make a tight dough using the wheat flour and salt a little water.
7.For making the parathe,roll out a small ball of dough like a roti.Put the mooli masala in the center of the roti and gather the sides together and roll again in a small ball.
8.Roll in dry flour,dusting off the extra,flatten into a circle.Use the rolling pin gently and sprinkle a little dry flour if the paratha sticks to the work surface. The paratha will be about 3mm thick.
9.Heat a griddle and reduce the fire. Brush a little oil on the griddle and roast the paratha on one side on reduced heat. Flip over and roast the other side.
10.Roast both sides well till golden dotted with brown specks and remove.
11.For kids (also adults who don't worry about fat content) apply a little ghee on parathe before serving.
12.Serve with fresh yogurt and pickle.
'njoy hot!!!!!

Tip 1:-You can also make the radish parathe(red radish) exactly the same way.Tastes really good.
Sending this to Sandhay for her event Indian Flavored Flatbread and to Cilantro who started the event Global Kadhai.

Ingredients
1 cup chilled milk
1/4 cup condensed milk
1/4 cup almonds
pinch of elaichi powder
1/4 cup ice crushed
few strands of saffron



Directions
1.Soak the saffron strands in 1 tsp of cold milk.
2.Place the almonds in a bowl & pour boiling water over.
3.Leave for half an hour.
4.Chop half the almonds finely & place the other half in a blender.
5.Place the milk,condensed milk,elaichi powder & ice in the blender.
6.Blend till well mixed & then mix the saffron thread mixed with cold milk.
7.Blend once again and serve garnished with chopped almonds.
'njoy!!!

This is an ideal beverage to serve on a hot summer eve.
This goes to Suma for her Breakfast Event and also to Indira for starting the wonderful roundup.

Ingredients
2 cups Basmati Rice
1 tsp cumin seeds(jeera)
salt to taste
1 tsp ghee
2 silted green chillies
4 cups water
1 cup green peas
3 whole cardamom
10 whole peppercorns



Directions
1.Heat the Ghee.
2.Add the cumin seeds fry for 30 seconds.
3.Add green chillies,cardamom & bay leaves and fry lightly.
4.Add rice,green peas & whole black pepper & fry for about 2 minutes.
5.Add the water bring to a boil.
6.Stir a few times.
7.Remove from heat when rice is done.
8.Serve hot.
'njoy!!!