Friday, October 15, 2010

Eggless mango souffle

Nishka sent me this recipe and I decided to try it! It turned out so well, and amazingly was done so quickly, i can see this becoming one of my favourite puddings! I am a 'quick' cook....and hate lingering...I don't take short cuts, but anything that will take hours of preparation, is not for me!!!
We were given a whole lot of mangoes this season, and since there were only the 2 of us at home, I froze a whole lot of pulp. It tastes as good as it looks!

2 cups mango pulp

2 1/2 tblsps gelatin softened in 1/4 cup warm water
1/3 cup sugar
1 tsp vanilla essence
1 cup thick natural yogurt (I use the home made one as ours comes out quite thick, but if the home made one is quite thin then a commercial one is fine)
1 small tetra-pack (100 gms) of  thick cream ( I used the Amul one)

In the liquidizer add all the ingredients except the cream, and liquidize for a minute. Take out into another bowl and fold in the cream. Pour into a glass bowl and leave to set in the fridge for half a day!

Note: This souffle doesn't keep for more than a couple of days in our climate, as the yogurt starts getting sour.

Sunday, October 10, 2010

Meat sauce, the 'real' way!

Viveck and I were watching an Italian cooking programme which showed how thick moist meat sauce was made. The secret was to put in a large amount of grated carrots and onions! I tried it and it worked really well so here goes...

3 tblsp olive oil (you can use any cooking oil you normally do, but I have been using olive oil a lot, and I feel it makes a difference)
1/2 Kg Beef mince
150 gms. finely minced onions
150 gms grated carrots
250 gms ripe red tomatoes (liquidized)
6 tblsp tomato puree
1 tblsp dried basil
Salt, pepper to taste
1 tsp sugar ( I add this in the summer, as off season tomatoes tend to be a little sour)

Heat oil. Add onions and carrots and cook on a slow flame till soft. Add mince and fry a little (don't brown it like we tend to do for our Indian meat recipes!) Add liquidized tomatoes, puree, salt and pepper.Cover and simmer till mince is cooked. Add basil (sugar if needed).
This is a great mince which can be used as a meat sauce with spaghetti, or as a base for a shepherd's pie.