Mambazha Moru Kootan | Mambazha Pulissery | Mangoes in tangy yogurt gravy

Pulisserry is a very close cousin of Moru Kootan. A very popular dish among the Kerala Iyers or Malayalees and occupies a very prominent place in the Vishu Sadhya .
Moru Kootan makes use of vegetables like okra/bhindi , ash gourd in the yogurt gravy while Pulissery makes use of seasonal fruits like Nendrapazham (variety of banana) , Ripe mango or pineapple .
Pair this with a spicy curry like potato roast ,arbi fry ,vazhakkai curry etc and some fried papads to enjoy a complete meal with hot rice and ghee.

Though this should be called as Mambazha Pulissery technically it is very commonly called as Mambazha Moru Kootan or Mambazha Kootan .

Sometimes this is paired with yellow cucumber also ,but today I made with just ripe mango and it tasted super yummy .

Preparation Time - 15 mins
Cooking Time - 15 mins
Serves- 2-3
Complexity  - simple

Seppankizhangu Masiyal | Arbi Masala

Masiyal means "Mashed" . Seppankizhangu Masiyal is a south Indian gravy made using Arbi or colocasia by pressure cooking and mashing it well with which is further cooked with some extra spices and tempering . Masiyal can also be made with yam/sennaikizhangu or Pidi Karanai/karunaKizhangu also.  This goes well with Sambar rice,vethakuzhmbu rice  or the humble rasam rice .

Preparation Time - 20 mins

Cooking Time - 15 -25 mins

Complexity- Simple 

Serves - 3-4

Malai Kesar Pista Kulfi | Indian icecream | Indian Frozen Dessert

Kulfi or Qulfi is an Indian frozen diary dessert which is popular across the Indian Subcontinent . Kulfi is similar to ice cream but it is dense and creamier as there is no whipping involved in the process of preparation. The milk is reduced to a thick consistency and the necessary flavors are added to the reduced milk and then frozen . As the consistency is thick and dense ,kulfi doesn't melt as easily as an ice cream.
The typical flavors are elaichi (cardamom),pista (pistachio) ,saffron (kesar/zaffran) ,almonds + pista (badam + pista) and combination of various flavors like kesar ,pista,badam ,cardamom.

Today's recipe involves just 3 main ingredients and it can be made easily at the comfort of your home.
There are kulfi moulds in which you can set the kulfi or it can be set in a normal container and can be scooped out and served.

Preparation Time - 5 mins
Cooking Time - 30 mins
Setting Time - 8-10  hrs
Complexity - simple

Ingredients

1/2 litre milk with minimum 4.5% fat .( You can also use full fat cream milk)

400 ml condensed milk ( I have used milkmaid)

handful of badam and pista (almonds and pistachios)

2-3 cardamoms

1/2 tsp saffron strands / kesar 

Method

• In a blender jar, pulse the badam, pista and elaichi into a fine powder . Donot grind it more as it will start releasing the oils from the nuts.
• In a thick bottomed saucepan or even a 3 litre pressure cooker , boil the milk . As the milk boils reduce the flame and add the saffron strands and keep cooking for 7-8 mins until the milk reduces and becomes slightly thick . Keep stirring the milk,else it will stick to the bottom and burn .
• Add the can of condensed milk and continue to cook for another 4-5 mins . (Do not stop stirring) 
• Add the powdered badam pista , quickly stir it so that the lumps are not formed and if you see any lumps, break them using the back of a ladle.
• Turn off the stove and completely cool the mixture till it reaches to room temperature .
• Transfer it into kulfi moulds or you can even set it in a food grade plastic container or a stainless steel box and freeze it for 8-10 hours. (Adjust the freezer compartment settings to Maximum)
• If setting in a container, make sure you put a cling film cover before you can close the lid. This will prevent crystallization of ice .
• You can scoop the kulfi out and serve in ice cream bowls or de mould from the kulfi mould and serve it 

Tips:

• While the mixture is boiling ,keep scraping the milk that solidifies or sticks to the sides of the pan . This will ensure the mixture doesn't burn and it becomes easy to clean the pan later.
• Remove the kulfi container or mould and keep it in the refrigerator compartment about 5-10 mins before serving .This will make it easy to demould or scoop .

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