Mango - Banana - Ice Cream

Mango - Banana - Ice Cream

Posted by Jayashree Kidambi on 26/05/2020

Home-made mango banana icecream topped with almonds. A cool treat during this lockdown and peak summer🍑🍌

Mango puree - I used 3 big mangoes

Elakki banana -4

Milk maid - 1 can

Fresh cream - 1

Safron

Almonds

Add all ingredients into a blender,  Make it into nice puree.  Pour it into a glass container.  Top it with crushed almonds.  Freeze it for 12 hours.  Enjoy.

Little Millet Icecream

Little millet icecream

Posted by Suvarna Shankar on 27/05/2020

Tastes Devine but at the same time healthy with zero processed sugar yet sweet enough !!  Enjoy this creamy delicious icecream for summer loaded with low fat and high nutrients ...

Ingredients:

½ cup little millet (dry roasted)

½ cup foxtail millet (dry roasted)

½ cup finger millet (dry roasted)

½ cup barnyard millet (dry roasted)

1 cup jaggery or to taste

1 cup fresh cream

4 ½ cups of water

Steps :  Add all millets and 4 cups of water in a deep pot. Place it on low – medium flame, cook it until they are soft.  Take a different pan; add ½ cup of water and jaggery, cook it to make syrup.  Mix all the ingredients and grind it to make smooth paste.  Freeze it overnight in air tight container. Serve chilled!

Shakar Biranji

Recipe for Shakar Biranjai

Posted by Chef Swaminatha Sharma on 21/04/2020

One of the most authentic cuisine Tanore Marathas being served as dessert after the main course.  This is from the royal kitchen of the Maratha King's who used to have authentic dishes for their daily food.  Shakar Biranji is similar to Zarda Pulav, but this cuisine has Lentils aka Dal in preparation but without Saffrons and other spices added to it.  

Soak Raw rice 200 gms along with Channa Dal 15 gms and Moong Dal 15 gms for around 30 mints and add 500ml water and cook for 2 whistles.  Remove and keep aside.  In a kadai add 30ml ghee, add Cashews, raisins, Pistachios, etc and saute well, remove and keep aside.  Now again add 30 ml of Ghee, add the cooked rice, add 200gms of white sugar and keep cooking and see the cooked food is not soggy.  It takes min 20 to mins for the cooked rice is soft and dry.  Now in a separate pan, add 2 tsp ghee and add the chopped Dry coconut (Julienne cutting), saute well and add to the cooked rice.  Add the sauted dry fruites over it, sprinkle Elachi powder, mix well and serve as Dessert.  Your Shakar Biranji is ready.   

Serve with Joy  |  Serve with Pride.