Author: Fahamida

Cornflakes Chivda  | Cornflakes mixture

Cornflakes Chivda | Cornflakes mixture

Cornflakes Chivda | Makai Chivda recipe   Cornflakes Chivda is a very easy and perfect savoury snack in the monsoon and winter seasons when you love to enjoy it with a cup of hot tea or coffee. Even it is prepared in Diwali. Its sweet-spicy taste 

Recipe with Maggi | Maggi noodles recipe

Recipe with Maggi | Maggi noodles recipe

Spicy noodles recipe | Veg noodle recipe     This Maggi noodles recipe is the most loved instant noodles food. It is loved by people of all age groups, be it kids or adults. It is the perfect snack recipe to satisfy late-night hunger or 

Palak Paneer | Palak Paneer Instant Pot

Palak Paneer | Palak Paneer Instant Pot

Palak Paneer Recipe |  Spinach Paneer

 

 

Palak Paneer is one of my favourite dishes ever since I was a child and now it is my children’s favourite as well.  The star of the dish is the creamy sauce, which is prepared by steaming spinach, pureed and simmered along with subtle spices and cottage cheese (paneer). It is a simple but absolutely irresistible dish that will satisfy all the taste buds.

To prepare a perfect palak paneer, it should not be undercooked as it could cause stomach upset as well as bitter gravy. To retain the green colour of spinach sometimes it is balanced. But in this process spinach losses its nutrients. Spinach is rich in iron, approximately 2.6 milligrams of iron per 100 grams, In spinach, the iron content is non-haem iron. This isn’t absorbed as easily by the body. Adding chopped tomato by removing seeds helps with iron absorption, so boil your spinach with foods containing a lot of vitamin C, like capsicum or tomatoes. So the spinach curry will be delicious without losing its nutritious value. Along with the richness of protein in the paneer and Iron, Vitamins and minerals in the spinach, it makes it a wholesome, healthy and low-fat dish.

 

Serve the Palak Paneer along with hot Roti, or Phulkas and Jeera rice for a delicious lunch or dinner.

Spinach leaves in plate, Palak paneer.

 

Spinach Nutrition – Cooked

1 cup (180g) DV – Daily Value%
Calories – 41, Total Fat – 0.5g 1%, Saturated Fat – 0.1g 0%, Trans Fat – 0g, Cholesterol – 0mg 0%, Sodium – 126mg 5%, Total Carbohydrate – 6.8g 2%, Dietary Fiber – 4.3g 15%, Total Sugars – 0.8g 2%, Protein – 5.3g 11%, Vitamin C – 17.6mg 20%, Vitamin D – 0μg 0%, Iron – 6.4mg 36%, Calcium – 244.8mg 19%, Potassium – 838.8mg 18%, Phosphorus – 100.8mg 8%

 

Spinach Benefits:

Spinach is a superfood. It is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals. When you eat spinach that has been boiled, you will absorb higher levels of vitamins A and E, protein, fiber, zinc, thiamin, calcium, and iron. Important carotenoids, such as beta-carotene, lutein, and zeaxanthin, also become more absorbable.

1 – Lowers blood pressure levels:

Spinach is very useful in lowering blood pressure by inhibiting the angiotensin 1- converting enzyme, peptides and nitrates. Spinach has various other benefits like – In the treatment of hypertension, Reduction in heart diseases, Widen blood vessels and promotes blood flow.

 

2 – Help with Weight loss:

Spinach may suppress hunger, it is shown by many studies. It also is seen that woman eating spinach decreased their urge of eating sweets by 95%. As spinach is low in calories, high in fibre content which will ultimately help in good digestion and preventing constipation. It will also curb overeating by making you feel full. We can now imagine the benefits of spinach for weight loss. You can add spinach to your everyday diet and it will help you in multiple ways.

 

3 – Boosts Immunity:

Vitamin A in spinach strengthens our body by protecting respiratory, urinary, mucous and intestinal tracts along with being a component of White blood cells to fight infection. A cup of spinach a day keeps you fit and healthy all day long.

 

4 – Anti-cancer:

Flavonoids are a phytonutrient with anti-cancer properties and spinach is full of flavonoids. Its work is to slow down cell division in skin cancer cells. Being a high source of zeaxanthin and carotenoids, It is also observed that eating spinach provides a shield against the occurrence of prostate cancer, mouth cancer and stomach cancer as it removes the free radicles from your body. As free radicles make your body more likely to get affected by cancer, spinach can prevent it.

 

5 – Healthy bones:

Vitamin K in spinach helps in maintaining bone health by promoting the synthesis of osteocalcin (the protein that maintains the density and strength of bones). Spinach is rich in calcium also and hence prevent osteoporosis. Low calcium intake results in rapid bone loss and high fracture rates. Spinach also helps in the building of muscle tissues and support collagen growth.

 

6 – Skin repair:

It is a universal fact that Vitamin A improves skin tone and Vitamin C plays a major role in repairing skin cells. So many nutrients, vitamins and antioxidants present in spinach helps in making your skin look radiant.

 

7 – Benefits of spinach for hair:

Promotes hair growth: For healthy hair growth, Vitamins B, C, E, Iron, potassium, calcium, omega-3 fatty acids, etc are very useful and all of them are present in a rich amount in Spinach and Hence this leafy vegetable promotes hair growth.

 

8 – Anti-ageing benefits:

We know that free radicles damage our skin and spinach is full of antioxidants that destroy free radicles. Hence, spinach helps in maintaining the youth of your skin.

Spinach helps in Prevents Anaemia, Curing Acne, Fights hair fall, Beneficial for eyes, brain, skin, and so many more benefits.

 

Few more Paneer recipes on the blog are:

 

Butter Paneer

 

Matar Paneer

 

Course: –  Lunch, Dinner
Prep Time: – 5  Minutes
Cooking time: – 15 Minutes
Total Time: – 20 Minutes
Servings: – 4 Peoples

Palak Paneer Video:

 

Palak Paneer Ingredients:

250 gms – Paneer (Cottage Cheese) – cut in 1″ size cubes
250 gms – Spinach leaves (Palak) 35-40 nos. big leaves
2 tablespoons – fresh Cream
2 nos. – medium size roughly chopped Onions
1 tablespoon – Clarified Butter (Ghee)
2 nos. – medium size chopped Tomatoes
1 inch sized chopped Ginger
5-7 nos. – Garlic cloves
2 nos. – green Chillies
6-7 nos. – Cashew nuts
2-3 tablespoons – Cooking oil
1 tablespoon – red Chilli powder
½ teaspoon – Coriander powder
1 teaspoon – Garam masala
1 tablespoon – Kasuri methi
½ teaspoon – Turmeric powder
1 teaspoon – Cumin powder (jeera)
2 nos. – small bay leaves
2 nos. – Cloves
1 inch – Cinnamon
1 no. – Cardamom
1/4 teaspoon – Shah jeera
Salt to taste (I used 1/2 teaspoon)

 

Ingredients for palak paneer recipe, Palak paneer-Spinach Paneer

 

Method for preparing Palak Paneer with step by step photos:

 

1 – To ensure that the spinach is adulterant-free, soak it in water and add a small pinch of salt. Then clean and wash spinach thoroughly.

 

2 –  Take a large cooking pot, add 2 glass of water and 35 to 40 spinach leaves (Palak) with 2 nos. chopped tomatoes. Cook for 5 minutes only.

 

Spinach in pot, Palak paneer-Spinach Paneer

 

Adding chopped tomatoes to pot, Palak paneer-Spinach Paneer

 

Boiling palak, Palak paneer-Spinach Paneer

 

3 – After 5 minutes turn off the gas flame and allow it to little cool.

 

4 – Chope 4 to 5 spinach leaves and keep aside.

 

Chopped spinach in bowl, Palak paneer-Spinach Paneer

 

5 – Transfer the cooked spinach with chopped tomatoes in a strainer and pour some normal water over it for fast cooling down and when it reaches room temperature, then take a medium size mixer jar and add this cooked spinach with chopped tomatoes in it and blend it to a fine paste.

 

Transferring cooked spinach to strainer, Palak paneer-Spinach Paneer

 

Spinach in mixer jar, Palak paneer-Spinach Paneer

 

Blended spinach, Palak paneer-Spinach Paneer

 

7 – Heat 1 tablespoon ghee (clarified butter) in a kadhai or cooking pot and add cumin seeds, chopped onion, garlic cloves, chopped green chilli, chopped ginger and cashew nuts and roast it till it turns little golden brown. It takes 2 minutes.

 

Adding ghee, cumin seeds and garlic cloves to kadhai, Palak paneer-Spinach Paneer

 

Adding chopped green chilli and ginger to kadhai, Palak paneer-Spinach Paneer

 

Adding cashew nuts to kadhai, Palak paneer-Spinach Paneer

 

8 –  After 2 minutes turn off the gas flame and transfer these roasted spices to a mixer jar and when it reaches room temperature blend it to make a fine paste.

 

Adding mixture to mixer jar, Palak paneer-Spinach Paneer

 

Blended mixture, Palak paneer-Spinach Paneer

 

Frying Spices:

9 – Now heat 2 tablespoons of cooking oil in a kadhai or cooking pot and add shah jeera, cloves, bay leaves, cinnamon and cardamom when it spread a nice aroma (it take a minute only) then add finely blended onions and other spices paste to it and cook for 1 minute.

 

Adding spices to kadhai for frying, Palak paneer-Spinach Paneer

 

Adding onion- garlic ginger paste to kadhai, Palak paneer-Spinach Paneer

 

10 –  After a minute add red chilli powder, garam masala, coriander powder, turmeric powder and salt to taste.

 

Adding turmeric powder and salt to kadhai, Palak paneer-Spinach Paneer

 

Mixing ingredients, Palak paneer-Spinach Paneer

 

8 – When masala started to oozes out oil then add 1 tablespoon Kasuri methi and spinach paste then Cook for a minute (as spinach already cooked so no need to cook it more) just cook for a minute then add 2 tablespoons fresh cream and cook for another a minute.

 

Adding kasuri methi to paste, Palak paneer-Spinach Paneer

 

Adding spinach paste to masala, Palak paneer-Spinach Paneer

 

Adding 2 tablespoons fresh cream to paste, Palak paneer-Spinach Paneer

 

9 – Add paneer cubes to palak and mix gently then spread chopped spinach leaves (palak) over it and again mix well and cover the lid and allow it to simmer for 2 minutes.

 

Adding paneer cubes to paste, Palak paneer-Spinach Paneer

 

Adding chopped spinach leaves to paste, Palak paneer-Spinach Paneer

 

Mixing paneer cubes and paste, Palak paneer-Spinach Paneer

 

10 – After 2 minutes turn off the gas flame and your palak paneer is ready.

 

Paneer with ginger stick and fresh cream garnishing in bowl, Palak paneer-Spinach Paneer

 

11 – Garnish it with fresh cream, ginger slices and coriander leaves and serve it hot with chapati, nan and jawar roti or jeera rice etc.

 

Palak Paneer in bowl with garnishing, Transferring cooked spinach to strainer, Palak paneer-Spinach Paneer

 

Tips for preparing Palak Paneer:

 

1 –  In spinach, the iron content is non-haem iron. This isn’t absorbed as easily by the body. While boiling spinach, adding chopped tomato by removing seeds helps with iron absorption by the body.

 

2 –  Add dried fenugreek also known as Kasuri methi, dried fenugreek lends the palak paneer a slightly sweet, nutty flavour that pairs nicely with the fresh cheese. Fenugreek leaves are often used as a herb or seasoning in Indian food.

 

3 – Do not undercook palak as it could cause stomach upset as well as bitter gravy taste.

 

Transferring cooked spinach to strainer, Palak paneer-Spinach Paneer

Palak Paneer | Palak Paneer Instant Pot

Fahamida
Palak paneer dish is the creamy sauce, which is prepared by steaming spinach, pureed and simmered along with subtle spices and cottage cheese (paneer). It is a simple but absolutely irresistible dish that will satisfy all the taste buds.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner, Lunch
Cuisine Indian
Servings 4 people
Calories 250 kcal

Ingredients
  

  • 250 grams Paneer (Cottage Cheese) cut in 1" size cubes
  • 250 grams Spinach leaves (Palak) 35-40 nos. big leaves
  • 2 tablespoon fresh Cream
  • 2 nos. medium size roughly chopped Onions
  • 1 tablespoon Clarified Butter (Ghee)
  • 2 nos. medium size chopped Tomatoes
  • 1 inch chopped Ginger
  • 5-7 nos. Garlic cloves
  • 2 nos. green Chillies
  • 6-7 nos. Cashew nuts
  • 2-3 tablespoon Cooking oil
  • 1 tablespoon red Chilli powder
  • ½ teaspoon Coriander powder
  • 1 teaspoon Garam masala
  • 1 tablespoon Kasuri methi (dried fenugreek leaves)
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Turmeric powder
  • 2 nos. small bay leaves
  • 2 nos. Cloves
  • 1 inch Cinnamon
  • 1 no. Cardamom
  • ¼ teaspoon Shah jeera
  • ½ teaspoon Salt to taste (I used 1/2 teaspoon)

Instructions
 

  • To ensure that the spinach is adulterant-free, soak it in water and add a small pinch of salt. Then clean and wash spinach thoroughly.
  • Take a large cooking pot, add 2 glass of water and 35 to 40 spinach leaves (Palak) with 2 nos. chopped tomatoes. Cook for 5 minutes only.
  • Chope 4 to 5 cooked spinach leaves and keep them aside.
  • Blend cooked spinach and tomatoes to fine paste (puree)
  • Heat 1 tablespoon ghee (clarified butter) in a kadhai or cooking pot and add cumin seeds, chopped onion, garlic cloves, chopped ginger and cashew nuts and roast it till it turns little golden brown. It takes 2 minutes.
  • Blend roasted spices to a fine paste.
  • Now heat 2 tablespoons of cooking oil in a kadhai or cooking pot and add shah jeera, cloves, bay leaves, cinnamon and cardamom when it spread a nice aroma (it take a minute only) then add finely blended onions and other spices paste to it and cook for 1 minute.
  • After a minute add red chilli powder, garam masala, coriander powder, turmeric powder and salt to taste.
  • When masala started to oozes out oil then add spinach paste and Cook for a minute (as spinach already cooked so no need to cook it more) just cook for a minute then add 2 tablespoons fresh cream and 1 tablespoon Kasuri methi and cook for another a minute.
  • Add paneer cubes to palak and mix gently then spread chopped spinach leaves (palak) over it and again mix well and cover the lid and allow it to simmer for 2 minutes.
  • After 2 minutes turn off the gas flame and your palak paneer is ready.
  • Garnish it with fresh cream, ginger slices and coriander leaves and serve it hot with chapati, nan and jawar roti or jeera rice etc.

Notes

1 -  In spinach, the iron content is non-haem iron. This isn’t absorbed as easily by the body. While boiling spinach, adding chopped tomato by removing seeds helps with iron absorption by the body. 
 
2 -  Add dried fenugreek. Also known as Kasuri methi, dried fenugreek lends the palak paneer a slightly sweet, nutty flavour that pairs nicely with the fresh cheese. Fenugreek leaves are often used as a herb or seasoning in Indian food.
 
3 - Do not undercook palak as it could cause stomach upset as well as bitter gravy taste.
Keyword cooked spinach, foods high in potassium, how to make palak paneer, palak paneer, palak paneer calories, palak paneer instant pot, palak paneer ki sabji, palak paneer recipe, palak paneer recipe in marathi, recipe of palak, spinach benefits, spinach nutrition, spinach paneer, spinach recipe

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Aamras | Aamras Puri recipe

Aamras | Aamras Puri recipe

How to make Aamras Puri     Aamras Puri recipe: The word ‘Aamras’ comes from the Sanskrit words Amra (mango) and rasa (juice), so the literal meaning of Aamras is ‘mango juice’.  Aamras is a mango puree that is cherished as a dessert or side 

Moong sprouts pakoda | Sprouted Moong Pakoda

Moong sprouts pakoda | Sprouted Moong Pakoda

Sprouted mung bean fritters   Sprouted Moong Pakoda is one of the most favoured of recent trending snacks, Especially in the rainy season weather just adds the perfect romance of pakora and chai, and there aren’t many who can resist these crunchy fritters. It is 

Oreo Pudding | Dirt Pudding

Oreo Pudding | Dirt Pudding

 

Oreo Pudding Dessert 

 

Oreo pudding: If you are looking for some great new ways to add OREO cookies to your dessert, look no further! This is the perfect recipe for any party, festival, or special occasion.

Oreo Pudding is a very yummy and tasty dessert. Which is made in a three-layer dessert with an Oreo crumb crust and layers of milk cream and chocolate pudding to be utterly perfect. The special thing about it is that neither it has to be cooked much nor it has to be baked in the oven.

Dirt pudding is a classic kid’s recipe that everyone should know how to make. Using crushed Oreos to mimic dirt. It might sound kind of weird, but the truth is this creamy and indulgent layered dessert tastes ridiculously good, is incredibly easy to prepare, and is equally as fun to make as it is to eat.

 

Course: – Dessert
Prep Time: – 5 Minutes
Cooking Time: – 5 Minutes
Resting Time: – 1 hour
Total Time: – 1 hour 10 Minutes
Servings: – 4 Peoples

 

Oreo Pudding Video:

 

 

Ingredients for Oreo Pudding:

12-15 nos. – Oreo biscuits
400 ml – full cream Milk
2 tablespoons – Cornflour
2 tablespoons – Milk powder
1 tablespoon – Clarified Butter (Ghee)
2 tablespoons – Sugar
½ teaspoon – Coffee
40 gms – Dairy milk chocolate or Dark Chocolate
2 teaspoons – Chocolate syrup
4-5 drops – Vanilla essence
Pinch of baking soda
1 tablespoon – Choco chips

 

Method for preparing Oreo Pudding with step by step photos:

1 – Take 12 Oreo biscuits on a plate

 

Oreo Biscuits in plate, Oreo pudding.

 

2 – Remove all cream from Oreo biscuits and keep it aside in a bowl.

 

Separated oreo cream and biscuits, Oreo pudding.

 

3 – Break 5 oreo biscuits into pieces. (don’t make too small pieces, roughly break them)
And keep aside in a separate bowl.

 

Crushed oreo biscuits in bowl, Oreo pudding.

 

4 – Blend the remaining 7 Oreo biscuits in a mixer blender for 1 minute. (Don’t make too fine powder) and transfer it to a bowl and add 1 tablespoon of clarified butter in powdered Oreo biscuits and mix well, keep aside.

 

Powdered & crushed oreo biscuits, Oreo pudding.

 

Adding ghee to oreo powder, Oreo pudding.

 

Ghee mixed oreo powder, Oreo pudding.

 

5 – Now mix 2 tablespoons cornflour, 2 tablespoons of milk powder, 2 tablespoons sugar, cream of Oreo biscuits,4-5 drops vanilla essence, and 2-3 tablespoons of lukewarm or room temperature milk and mix well.

 

Corn flour and milk powder in bowl, Oreo pudding.

 

Adding oreo cream and sugar to bowl, Oreo pudding.

 

Adding milk to bowl and mixing it, Oreo pudding.

 

6 – Further boil the milk in a heavy bottom cooking pot on a medium flame. Add a pinch of baking soda to it.

 

Adding pinch of baking soda to milk, Oreo pudding.

 

7 – Once the milk gets boiled lower the gas flame and add this mixture of cornflour with all ingredients in it. Then milk started becoming thicker (it takes 2-3 minutes). Turn off the gas flame, and transfer half of the mixture of pudding to a heat-resistant bowl.

 

Adding pudding to milk, Oreo pudding.

 

8 –  Add ½ teaspoon coffee powder and 75 gm Dairy milk or dark chocolate in the remaining half mixture of pudding and cook it on lower flame, until the chocolate gets Dissolved completely. (It takes 1-2 minutes).

 

Adding Cadbury and coffee powder to milk, Oreo pudding.

 

9 – Once all chocolate Dissolved completely turn off the gas flame and remove it into another heat-resistant bowl.

 

Chocolate mix, Oreo pudding.

 

Chocolate mix in bowl, Oreo pudding.

 

10 –  As both the mixture of the puddings is hot, let it cool down. You can keep the bowl in cold water.

 

Keeping both bowls in cold water, Oreo pudding.

 

11 – Once both the mixture cools down up to room temperature.

 

12 – Add the crushed Oreo biscuits to a white mixture and mix gently.

 

Mixing crushed oreos and white pudding mixture, Oreo pudding.

 

Layering in serving glasses:

13 – Now take two serving glasses.

 

14 – Fill 2 teaspoons of powdered Oreo biscuits mixture at the bottom of both the serving glasses and press it with the help of a spoon or disposable glass as I have done.

 

Adding powdered Oreo biscuits mixture at the bottom of both the serving glasses, Oreo pudding.

 

Pressing oreo powder mixture with disposable glass, Oreo pudding.

 

15 – Further, pour half-half chocolate pudding mixture in both the glasses and spread the remaining 2 teaspoons of powdered Oreo biscuits over it.

 

Pouring chocolate mix over oreo powder, Oreo pudding.

 

Chocolate mix over oreo powder, Oreo pudding.

 

Oreo powder over chocolate, Oreo pudding.

 

16 – Put these glasses in the freezer for 30 minutes for setting this pudding.

 

Keeping oreo powder & chocolate filled glasses in freezer, Oreo pudding.

 

17 – After 30 minutes remove the glasses from the freezer and now spread half-half white Oreo pudding mixture.

 

Adding crushed oreo mix to glasses, Oreo pudding.

 

White crushed oreo to glasses, Oreo pudding.

 

18 – At last spread 1 teaspoon chocolate syrup and choco chips on white Oreo pudding mixture.

 

Adding Choco chips topping on top, Oreo pudding.

 

19 – Again put these glasses in the freezer for 30 minutes for setting pudding.

 

20 – After 30 minutes remove the glasses from the freezer.
Your Oreo pudding is ready to serve.

 

21 – Garnish with oreo biscuits and serve chilled and enjoy.

 

Oreo pudding in serving glass, Oreo pudding.

 

 

 

Oreo Pudding in glasses, Oreo pudding.

Oreo Pudding | Dirt Pudding

Fahamida
Oreo Pudding is a very yummy and tasty dessert. Which is made in a three-layer dessert with an Oreo crumb crust and layers of milk cream and chocolate pudding to be utterly perfect. The special thing about it is that neither it has to be cooked much nor it has to be baked in the oven. 
Prep Time 5 mins
Cook Time 5 mins
1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 4 people
Calories 275 kcal

Ingredients
  

  • 12 nos. Oreo biscuits
  • 400 ml full cream Milk
  • 2 tablespoon Cornflour
  • 2 tablespoon Milk powder
  • 1 tablespoon Clarified Butter (Ghee)
  • 2 tablespoon Sugar
  • ½ teaspoon Coffee
  • 40 gram Dairy milk chocolate or Dark Chocolate
  • 2 tablespoon Chocolate syrup
  • 4-5 drops Vanilla essence
  • Pinch of baking soda
  • 1 tablespoon Choco chips

Instructions
 

  • Take 12 Oreo biscuits on a plate
  • Remove all cream from Oreo biscuits and keep it aside in a bowl.
  • Break 5 oreo biscuits into pieces. (don't make too small pieces, roughly break them)
    And keep aside in a separate bowl.
  • Blend the remaining 7 Oreo biscuits in a mixer blender for 1 minute. (Don't make too fine powder) and transfer it to a bowl and add 1 tablespoon of clarified butter in powdered Oreo biscuits and mix well, keep aside.
  • Now mix 2 tablespoons cornflour, 2 tablespoons of milk powder, 2 tablespoons sugar, cream of Oreo biscuits,4-5 drops vanilla essence, and 2-3 tablespoons of lukewarm or room temperature milk and mix well.
  • Further, boil the milk in a heavy bottom cooking pot on a medium flame
  • Once the milk gets boiled lower the gas flame and add this mixture of cornflour with all ingredients in it. Then milk started becoming thicker (it takes 2-3 minutes). Turn off the gas flame. Then transfer half of the mixture of pudding to a heat-resistant bowl.
  • Add ½ teaspoon coffee powder and 75 gm Dairy milk or dark chocolate in the remaining half mixture of pudding and cook it on lower flame, until the chocolate gets Dissolved completely. (It takes 1-2 minutes).
  • Once all chocolate Dissolved completely turn off the gas flame and remove it into another heat-resistant bowl.
  • As both the mixture of the puddings is hot, let it cool down. You can keep the bowl in cold water.
  • Once both the mixture cools down up to room temperature.
  • Add the crushed Oreo biscuits to a white mixture and mix gently.
  • Now take two serving glasses.
  • Fill 2 teaspoons of powdered Oreo biscuits mixture at the bottom of both the serving glasses and press it with the help of a spoon or disposable glass as I have done.
  • Further,  pour half-half chocolate pudding mixture in both the glasses and spread the remaining 2 teaspoons of powdered Oreo biscuits over it.
  • Put these glasses in the freezer for 30 minutes for setting this pudding.
  • After 30 minutes remove the glasses from the freezer and now spread half-half white Oreo pudding mixture.
  • At last spread 1 teaspoon chocolate syrup and choco chips on white Oreo pudding mixture.
  • Again put these glasses in the freezer for 30 minutes for setting pudding.
  • After 30 minutes remove the glasses from the freezer.
    Your Oreo pudding is ready to serve.
  • Garnish with Oreo biscuits and serve chilled and enjoy.
Keyword dirt pudding, dirt pudding recipe, how to make oreo pudding, oreo biscuit pudding, oreo chocolate pudding dessert, oreo cookie pudding, oreo pudding, oreo pudding dessert, oreo pudding mix, oreo pudding pie

 

 

Chocolate  Mousse recipe | Apple chocolate mousse

Chocolate Mousse recipe | Apple chocolate mousse

Chocolate Mousse recipe     This chocolate mousse is refreshingly creamy rich, perfectly sweet, and healthy for kids as it is loaded with rich chocolate flavour and the health benefits of apple, honey, almonds, etc. The word “mousse” is French for foam, and that’s a 

Healthy & delicious Mango Smoothie

Healthy & delicious Mango Smoothie

 Mango Smoothie   Mango is favorite fruit of everybody in the house. Mangoes are a great part of a daily diet because they’re full of fiber, sodium, cholesterol-free, and contain more than 20 different vitamins and minerals. Good for you and great to eat is 

Mango Ice cream recipe

Mango Ice cream recipe

Mango Ice cream

 

Mango Ice Cream is deliciously creamy and can be made with or without an ice cream maker with fresh mango and whipped cream. This homemade healthy ice cream is better for you than any store-bought ice cream which is loaded with a long list of chemicals and additives. this homemade recipe version has less than four ingredients. You can actually smell the sweet fragrance of fresh mangos every time you take a spoonful! and it makes the perfect frozen treat for summer. Vegan, gluten-free, and paleo-friendly.

 

My kids love this mango Ice cream and this one came out super creamy with just the right amount of sweetness that you can prominently taste the mango flavour. Very delicious and easy to make, this mango ice cream will very well be your next favorite summer addiction. It takes but 12-15 minutes of prep time and no churning or ice cream maker needed. Really, the only difficult part of making your own ice cream at home is waiting for the setting time of Icecream.

 

For this recipe, I recommend using mangoes which make up for a thick pulp. Alphonso mangoes are best as they yield a thick pulp. Runny, juicy, or watery pulp will form ice crystals in the ice cream. I also suggest including whipping cream or heavy cream. If you have access to Alphonso mangoes, include them. Otherwise, you can make this mango ice cream recipe with any variety of sweet mangoes. Though ensure that your mangoes are not fibrous.

 

This homemade creamy mango ice cream recipe makes the perfect refreshing treat for cooling down on a hot summer’s day with or without a cone. Plus, it’s made with better-for-you ingredients and is paleo-friendly, vegan, gluten-free.

 

Course:- Dessert, Ice cream
Prep Time:- 12 Minutes
Cooking time:- 3 Minutes
Total Time:- 15 Minutes
Servings:- 6 Peoples

 

Mango Ice Cream Video:

 

 

Ingredients:

200 grams – heavy Whip cream
100 ml – Milk
1 no. – riped Alphanso mango or any sweet mango that is not fibrous.
3 tablespoons – Sugar
1 tablespoon – Vanilla flavour custard powder
6-7  drops – Mango flavour liquid food colour
1-2 nos. – Pistachios slices (optional)
1 no. – Cherry (optional)

 

Ingredients for Mango Ice cream, Mango Ice cream.

 

Method for preparing  Mango Ice Cream with step by step photos:

 

1 – First wash the mango then cut into pieces by removing its skin and put it in a mixer jar and add 2-3 tablespoons of water.  Blend the mango until it is totally pulverized. This shouldn’t take more than a minute.

 

Cutting Mango in pieces, Mango Ice cream.

 

Mango pieces in mixer jar, Mango Ice cream.

 

Mango puree in mixer jar, Mango Ice cream.

 

2 – Remove this mango puree to a bowl and keep it in a refrigerator till other preparations are done.

 

Mango puree in bowl, Mango Ice cream.

 

3 – In a heavy bottom cooking pot take 100 ml of milk, 3 tablespoons of sugar, and 1 tablespoon of Vanilla flavour custard powder and mix well.

 

Adding sugar to milk, Mango Ice cream.

 

Adding Vanilla flavoured custard, Mango Ice cream.

 

Mixing custard, Mango Ice cream.

 

4 – Now cook this mixture on low flame on the gas until it turns into a little thicker paste, it takes around 3-4 minutes.

 

Cooking milk and custard, Mango Ice cream.

 

5 – Turn off the gas flame and remove the pot from the gas, then add 6-7 drops of mango flavour liquid food colour to this paste and mix well. Transfer it to a bowl, allow it to cool down up to room temperature.

 

Adding mango flavour liquid food colour, Mango Ice cream.

 

Mixing milk, custard and food colour mixture, Mango Ice cream.

 

6 – Now, take a 200-gram heavy Whip cream in a big mixing bowl (chill mixing bowl at least 30 minutes before using for better results) Whip the cream until you get stiff peaks or cream become fluffy.

 

Whipping cream to become fluffy, Mango Ice cream.

 

7 – Now remove the mango puree from the refrigerator and add it into whipped cream and at the same time add custard mixture into it and whip again for 2-3 minutes. Once it again gets stiff peaks stop whipping.

 

Adding custard mix to whip cream, Mango Ice cream.

 

Adding mango puree to whipped cream, Mango Ice cream.

 

Whipping mixture, Mango Ice cream.

 

Here’s your mango ice cream mixture is ready.

 

8 – Now transfer this whole mixture to an air-tight container and keep it in a freezer for 6-7 hours.

 

Transferring cream to air-tight container, Mango Ice cream.

 

9 – After 6 hours remove the container from the freezer and look your mango ice cream is ready to serve.

 

Removing ice cream with scooper, Mango Ice cream.

 

One scoop Ice cream in bowl, Mango Ice cream.

 

Mango ice cream with cherry on top, Mango Ice cream.

 

Serve Luscious Mango Ice cream as it is or you garnish can it with slices of Pistachios and Cherry. As you like.

 

Mango ice cream with garnishing, Mango Ice cream.

 

Notes:-

1 – The food colour is more for aesthetic than flavour but a few drops really make the ice cream more appetizing.

2 – Fresh cream won’t work, we need full-fat whipping cream.

3 – Always use chilled cream for whipping, else it won’t whip perfectly.

4 – Before whipping the cream make sure the cream and the bowl is chilled. (Keep the bowl in the refrigerator for 30 minutes)

5 – Whip the cream till it forms stiff peaks, don’t over whip else it might release butter.

6 – When you transfer the mixture to a freezer-safe container, lightly press plastic film on the surface of the mixture to prevent crystallization.

 

Mango Ice cream in bowl with garnishing, Mango Ice cream.

Mango Ice cream recipe

Fahamida
This homemade creamy mango ice cream recipe makes the perfect refreshing treat for cooling down on a hot summer’s day.
Prep Time 12 mins
Cook Time 3 mins
6 hrs
Total Time 15 mins
Course Dessert, Ice cream
Cuisine Indian
Servings 6 people
Calories 200 kcal

Ingredients
  

  • 200 grams heavy Whip cream
  • 100 ml Milk
  • 1 no. riped Alphanso mango, or any sweet mango that is not fibrous.
  • 3 tablespoon Sugar
  • 1 tablespoon Vanilla flavour custard powder
  • 6-7 drops Mango flavour liquid food colour 
  • 2 nos. Pistachios (slices)
  • 1 no. Cherry

Instructions
 

  • First, wash the mango then cut into pieces by removing its skin and put it in a mixer jar, and add 2-3 tablespoons of water.  Blend the mango until it is totally pulverized and becom puree. This shouldn’t take more than a minute.
  • Remove this mango puree to a bowl and keep it in a refrigerator till other preparations are done.
  • In a heavy bottom cooking pot take 100 ml of milk, 3 tablespoons sugar, and 1 tablespoon Vanilla flavour custard powder and mix well.
  • Now cook this mixture on low flame on the gas until it turns into a little thicker paste, it takes around 3-4 minutes.
  • Turn off the gas flame and remove the pot from the gas, then add 6-7 drops of mango flavour liquid food colour to this paste and mix well. Transfer it to a bowl, allow it to cool down up to room temperature.
  • Now, take a 200-gram heavy Whip cream in a big mixing bowl (chill mixing bowl at least 1 hour before using for better results) Whip the cream until you get stiff peaks or cream become fluffy.
  • Now remove the mango puree from the refrigerator and add it to whipped cream and at the same time add custard mixture into it and whip again for 2-3 minutes. Once it again gets stiff peaks stop whipping.
    Here's your mango ice cream mixture is ready.
  • Now transfer this whole mixture to an air-tight container and keep it in a freezer for 6-7 hours.
  • After 6 hours remove the container from the freezer and look your mango ice cream is ready to serve.
  • Serve Luscious Mango Ice cream as it is or you garnish can it with slices of Pistachios and Cherry. As you like.

Notes

 
1 - The food colour is more for aesthetic than flavour but a few drops really make the ice cream more appetizing.
2 - Fresh cream won’t work, we need full-fat whipping cream.
3 - Always use chilled cream for whipping, else it won't whip perfectly.
4 - Before whipping the cream make sure the cream and the bowl is chilled. (Keep the bowl in the refrigerator for 30 minutes)
5 - Whip the cream till it forms stiff peaks, don’t over whip else it might release butter.
6 - When you transfer the mixture to a freezer-safe container, lightly press plastic film on the surface of the mixture to prevent crystallization.
 
Keyword alphonso mango ice cream, hapus, healthy mango ice cream recipe, how to make mango ice cream, how to make mango ice cream at home, mango ice cream, mango ice cream recipe, mango ice cream recipe in hindi, mango ice cream with milk, mango sorbetto, mango vegan ice cream, mangoes ice cream

 

 

 

 

Kit Kat Ice Cream

Kit Kat Ice Cream

Kit Kat Ice Cream recipe    Kit kat Ice Cream recipe, Yes today we are going to make this recipe. Good chocolate ice cream has a contrasting allure. It’s rich, cool, and creamy with dark roasted flavours only cocoa can impart. This chocolate ice cream