Yea, just 2 ingredients. Vegan, dairy free, gluten free, no eggs, no refined sugar. No ice-cream maker needed. Intrigued? Read on.
You guessed one ingredient -its blueberry ( in this case). And the other one is…you would know if you spend time on pinterest and foodgawker. Its the hottest trend in homemade ice creams. Its frozen banana!
Yup,instead of throwing out those ripe,ugly, black speckled bananas, stick them in the freezer for a day till they are solid. Its better to peel them before freezing. Blend the frozen bananas and frozen berries ( or any other fruit of your choice) and you have ice-cream!
It doesn’t get icy,its creamy and its almost instantaneous without any churning or stirring.
The downside, you will want to make it again and again! I already have many ideas in mind – roasted almond, saffron and pistachio, mango, chickoo, tender coconut and not to mention lychee and custard apples when they are in season. Yum!
Blueberry Icecream Recipe
- 1 1/2 frozen bananas
- 1/2 – 3/4 cup frozen blueberries (use less if you want a less blueberry flavor)
1. Coarsely chop the bananas.
2. Blend the blueberries and bananas till mixed through.
3. Freeze in an airtight container if a bit soft for half an hour
Serve with coarsely chopped pistachios or a red cherry or whipped cream.
On hot summer weekends there is less incentive to cook. But there is greater craving to eat something unique and cooling. Maharashtrian style Ambe dal made up of soaked black chickpeas dal and raw mango is one such salad that comes together quickly. Made with seasonal ingredients it packs protein and fiber.
Raw mangoes add sourness to the salad while the chilies add heat. Paired with raw mango cooler it is a perfect snack. Mom used to make this and refrigerate this for after school snacking. Tangy and refreshing this was a filling snack.
Try it this spring or summer while raw mangoes are still in season!
Ambe Dal Recipe
- 1 cup split black chickpeas ( channa dal )
- 1/2 cup grated raw mango
- 2 tablespoon freshly chopped coriander
- 1-2 chilies finely chopped
- Salt to taste
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1/4 teaspoon hing or asafoetida
- Finely chopped coriander
- Freshly grated coconut
1.Soak dal in 2-3 times water overnight or at least for 4- 5 hours. The dal will double in volume.
2. Drain the dal and coarsely grind it.
3. Mix with grated mango, coriander ,chilies and salt.
4. Heat oil in a small pan. Add hing and mustard seeds till they sizzle. Add this oil to the dal mix. Mix well. Taste and adjust seasonings (mainly salt, coriander, raw mango). Refrigerate for an hour or so.
Garnish with coriander or grated coconut. Serve cold with raw mango cooler or any mango drink.
What do you do when its summer, hot and mangoes are in season?
Besides the usual way to of eating mangoes (slice, dice, juice etc), you make mango popsicles. They are so easy to make. Homemade allows you greater control over the quality of ingredients ( organic, low sugar ) so in general these are healthier than any store-bought ones ( if you at all can find the ones in the flavors you want easily). And they taste of the fruit rather than weird artificial flavors.
I had a can of coconut milk at home so instead of using regular milk/cream I used the coconut cream. That makes this diary free and paleo diet friendly though I suppose you could make the same with greek yogurt as well.
If you don’t have popsicle molds, hmmm…., go get some! They are cheap, fun and kids love them. For the being, if you must make this tonight and don’t have molds, set this in an airtight container. Churn 2 – 3 times. If the coconut cream you use is full fat then you will be rewarded with a creamy mango ice-cream. If it’s a lite version, then it wont be as creamy but finger licking good nevertheless.
And if you are amongst the few who hate the taste of coconut, I can assure you the taste is very subtle. It wouldn’t stop me from making this if I were you 😉
The recipe (if mixing few ingredients and sticking them in the freezer in a mold can be called as a recipe ) is below.
Mango Coconut Popsicle Recipe
- 3 cups freshly squeezed mango pulp
- 1 cup coconut cream ( the fatty layer from the top half of can of coconut milk)
- 1/4 cup sugar ( optional)
- 1 tablespoon lemon juice
1. Combine the mango pulp with coconut cream and lemon juice. Add sugar if needed depending on how sweet/ sour the mangoes are. Blend. Fill in popsicle molds.
2. Freeze for at least 4 – 5 hours ( to overnight).
3. To de-mold, run the molds under warm water. Remove from the mold with a sharp pull.
Quick. Enjoy before they melt!
Traditionally when my aunt used to make pudachi vadi, she used to serve it with Srikhand – a very sweet rich creamy Indian dessert. I didn’t want to make or buy anything that rich but knew that we would need a little something a couple of hours later after eating the vadi’s.
Anand brought home made rasam recently when we met for dinner and I thought rice and rasam would be a perfect complement to the hearty pudachi vadi. A twist to the traditional rasam, a pineapple rasam is a sweet and sour soup that can be served as is or with rice and a dollop of ghee. Its one of those simple dishes that make weeknight cooking a breeze and yet with its variations (tomato, garlic, ginger, lemon, sprouts, beets or even leafy greens like spinach) keep the family enthused.
I used the ingredients on hand, left out the tamarind pulp and while the rice cooked had a piping hot soup, ready to be served. This is a no fuss recipe with ample of deviations from traditional cooking. Yet its full of flavor and perfect for cool spring evenings!
Pineapple Rasam Recipe
- 1/4 cup toor dal + 1 cup water
- Pinch turmeric powder
- 1 medium tomato finely chopped
- 3- 4 slices of pineapple finely chopped
- 1 1/2 teaspoon rasam powder
- Pinch of hing or asafoetida
- 1/2 teaspoon chili powder
- Salt to taste
- 3 cups water
For the tadka or tempering
- 2 teaspoon ghee or oil
- 1 teaspoon mustard seeds
- 2 – 3 whole red chilies
- 1 spring curry leaves
1. Cook the dal with water in a pressure cooker with turmeric ( or in a saucepan with lid on for about 30 minutes till the lentils are mushy and disintegrate in the water.)
2. Add the tomato, pineapple, hing, rasam powder, chili powder and salt with remaining water and let this come to a boil. Lower to a simmer.
3. In a separate saucepan, heat some ghee. Add mustard seeds, red chilies and curry leaves and let them sizzle. Add this to the rasam saucepan. It will crackle as you add the seasonings and ghee to the soupy rasam. Let the mix boil for a few minutes.
Taste and adjust seasonings as necessary.
Garnish with coriander leaves and serve hot with rice or as is as soup.