Mango kulfi.

quick easy and a cheat's version of making mango kulfi.
Author: dassana
Recipe type: desserts
Cuisine: indian
Serves: 5-6
Ingredients
1.5 cups whole milk
200 gms sweetened condensed milk which is ½ a can/tin or a bit more than ¾ cup condensed milk.
½ cup cream, 25% to 35% low fat ( i added amul cream)
4 cardamoms, crushed to a powder in a mortar-pestle, about ½ tsp cardamom powder
1 cup chopped mango
a pinch of saffron threads, crushed (optional)

Instructions
blend everything except the cream, cardamom powder and saffron in a blender till smooth.
then add the cream, cardamom powder and saffron.
blend till the cream is mixed and incorporated well in the mixture.
pour the mango kulfi mixture in kulfi moulds or small bowls.
cover with a lid or aluminium foil and keep in the freezer for the kulfi to set.
once set, serve the mango kulfi sprinked with crushed saffron or rose water or kewra water.
to remove the kufi, place the kulfi moulds under running water for some seconds or rub them between your palms. with a butter knife, gently remove the kulfi.

Udipi sambar

 Treat yourself with something new..!
Udipi sambar
Ingredients :
for the sambar: 
½ or ⅔ cup tuvar dal/pigeon pea lentils 
5-6 sambar onions/shallots or 1 medium sized onion, quartered (optional) 
1 carrot, peeled & chopped
½ cup chopped lauki/bottle gourd or opo squash
2 to 3 small brinjals, quartered
1 or 2 drumsticks, peeled and cut into 3 or 4 inch pieces
1 medium sized tomato
diced 6-7 curry leaves
1 lemon sized ball of tamarind soaked in ½ cup water - approx 1.5 tbsp of tamarind
½ tsp turmeric powder
1 or 2 tsp jaggery or as required
salt as required

forsambar powder:
2 tsp coriander seeds
2 tsp urad dal
1 tsp cumin seeds
1 tsp chana dal
¼ tsp fenugreek/methi seeds
a pinch of asafoetida/hing
3-4 dry red chilies
¼ cup grated fresh coconut or desiccated coconut

for tempering: 1 tsp mustard seeds
2 red chilies
a generous pinch of asafoetida
8-10 curry leaves
1 or 1.5 tbsp vegetable oil or coconut oil
some coriander leaves for garnish (optional) Instructions

preparing the sambar powder:
1. dry roast only the spices mentioned under sambar powder.
2. when cooled, grind to a fine paste with some water along with grated coconut.
preparing the sambar:
1. pressure cook tuvar dal with 2.5 cups water with a pinch of turmeric, in 2 or 3 cups water.
2. when the dal is cooked and soft, mash the dal with a wired whisk or a spoon.
3. keep aside.
4. in another pan, mix the chopped veggies, 1.5 or 2 cups water, turmeric powder, salt and cook till the veggies are almost done.
5. add the mashed dal to the veggies.
6. stir and add the tamarind pulp followed by the sambar masala paste.
7. if required you can add some water.
8. add the jaggery also and stir.
9. simmer for some 10-12 minutes or more, till the raw aroma of the tamarind has disappeared and the whole flavors in the sambar have merged with each other.
10. taste and if required add salt.

preparing the tempering:
1. heat oil.
2. first splutter the mustard seeds.
3. then add the red chilies, curry leaves and asafoetida.
4. fry for some seconds and pour the tempering mixture in the sambar.
5. cover the sambar pan with a lid for a few minutes, so that the tempering flavors gets mixed with the sambar.
6. serve the udipisambar with idli, dosa or steamed rice.

#EasternCondiments