Sheetal Kamat

Today we were to meet Kapil and Shrinkhla for dinner but by the time we reached home everybody was almost full. So we decided to eat something at home instead. Thats when my mind started working on what I should make. I had a mango (raw) from mayuri that i had got last week. I cut it and saw that it was too sour so thought of making salad from it and started making hariyali paneer side by side. But as time progressed on the spot i changed my mind and made hariyali mango paneer instead. Turned out very nice.

Hariyali Mango Paneer
3 Cup Coriander Leaves
1/2 Cup Pudina Leaves
1 Raw Mango
1 Onion
2 Cup Paneer Pieces
1 Green Chili
1 Spoon Garlic Cloves
1/2 Spoon Garam Masala
1 Spoon Red Chili Powder
1 Spoon Coriander Powder
1/4 Spoon Turmeric Powder
1/2 Spoon Jeera Powder
Salt to taste

  • Add a cup of water to coriander leaves, pudina leaves and green chili and grind in mixie.
  • In hot oil, fry paneer pieces to light brown edges and keep aside
  • In same oil, add chopped onion pieces, garlic and fry till light brown
  • Add in mango pieces and ground coriander-pudina-green chillies mixture and cook till the water evaporates and gravy thickens.
  • Add in turmeric powder, garam masala, red chili powder, jeera powder and coriander powder and stir.
  • Add in fried paneer pieces and salt to taste and cook for couple of more minutes.

The mango that I used wasn't too raw not too ripe. So it worked perfectly giving the light sourness. If using raw sour mango make sure to reduce the quantity of mango pieces accordingly.

Sheetal Kamat

We had this for the first time at sush's place when Tejal had gone to work and we three were looking out for something interesting to eat. Ajoy had liked it instantly. I had wondered that it might be easy to make it using puff pastry sheet then. We came to know that costco here doesnt bake these, so I got all the more reason to make them at home. I quickly confirmed my theory and baked them today.

Petite Palmiers
1 Puff Pastry Sheet
1 Cup Sugar

  • Unfold the puff pastry on a sugar dusted kitchen top.
  • Sprinkle sugar on top of the pastry sheet. Roll it lightly till the sugar sticks to the pastry sheet
  • Fold both sides of the pastry sheet till mid ways and then fold it in middle.
  • Keep it in refrigerater for 30-40 minutes
  • Preheat oven to 400F/200C, grease the baking tawas
  • Cut the pastry sheets into smaller slices if the rolled pastry perpendicular to folds.
  • Dip each slice's cut sides into the sugar and arrange it on baking tawa with cut side facing up.
  • Bake in oven over 400F/200C for 18 minutes and then take it out.

Thaw the puff pastry sheet for 35-40 minutes but not more because otherwise it might become unmanageable.
I wanted to put the parchment paper on the tawas so that my tawas dont get messy after taking out the palmiers but i didn't have one. But using it would be better on tawas i think.

Sheetal Kamat

These days Thai is one of my preferred cuisines when eating out. Fried rice is must and if it has pineapple then its like sone pe suhaaga :) But its been while i cooked thai at home, so today I decided to make this rice instead of normal pulav.

Pineapple Fried Rice
3 Cup Rice
3 Cup Broccoli
2 Cup Pineapple
1 Cup Carrot
1 Cup Celery
1 Red Bell Pepper
1 Onion
2 Green Chillies
1/4 Cup Soya Sauce
Salt to taste

  • Soak rice in water for half an hour
  • Bring water to boil and add rice to it. Cook till its almost done. Strain and keep aside
  • Heat a pan and add onions, green chillies, carrots, celery, broccoli, bell pepper. Stir well and cook till the raw smell of vegetables go away and they seem to be half cooked.
  • Add in pineapple, soya sauce and salt to taste. Stir for a minute.
  • Add the cooked rice and stir well. Fry for 2-3 minutes and rice is ready

Soya Sauce does give the salty taste to the rice, so while adding salt be careful to consider that.

Sheetal Kamat

Since my childhood, we had been making ice-creams at home. It was one of my favorite activity back then. Sometimes to make it all by myself reading the recipe that mom had written or sometimes helping her. But we had huge share of homemade ice-creams back then. In fact we didn't even have ice-cream maker that time. We use to freeze, grind it in mixer, freeze, beat, freeze and so on. The recipe needed quite some work to make it soft. So when I came here, I really wanted to buy an ice-cream maker so that I can get rid of at least that process. Sunday when the day turned out cloudy and rainy, i decided to go for shopping and that's when I found this great deal on ice-cream maker. Instantly, I grabbed it, mailed mom for the same recipe. But to my disappointment, it turned out that not all ingredients were available here. I didn't have patience for getting information about the alternatives. So instead I did some research and came up with this alternative - quick recipe. The recipe is so simple and quick that I think I am going to serve this to lot of people in next few days :) Happy to eat delicious homemade Alphonso mango ice-cream

Quick Mango Ice-cream
1 Liter Half and Half
5 Cup Sweetened Mango Pulp
2 Cup Whipping Cream
1/2 Cup Corn Syrup
1 Cup Sugar

  • In a bowl mix in mango pulp and sugar. Let sugar dissolve completely.
  • Add Corn Syrup and half and half in it and stir well.
  • Add in whipping cream and stir lightly till the mixture is well blended together.
  • Add this mixture to the ice-cream maker bowl and start the machine.
  • In 25-30 minutes the ice-cream would be ready. Scoop out and serve.

I chilled all the items except corn syrup and sugar ;-) before the processing itself, but if you like you can make the mixture ready and then chill it for and hour at least. The mixture can also be stored in glass container for future use later.(that's what I have done)
I used half and half so that i dont have to boil the milk to half and then chill it. So in case you don't have half and half you can boil the milk until halve and let it cool.
You need to freeze the ice-cream maker bowl a day in advance as per the instructions of the machine.

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