Summer drips in mangoes in Delhi and there is nothing more refreshing than a quick guilt free mango ice cream. This full flavored recipe uses just two ingredients and is perfect dessert at any given time.
I am big fan of anything peanut butter so while making the one ingredient banana ice cream I saved some for this delicious chocolate peanut butter ice cream. Guilt free, dairy free and vegan, this is the easiest breakfast dessert you can make. I used an organic chocolate PB but you can use a normal Homemade PB and chocolate chips too. Here is my recipe for Homemade PB
I stumbled upon this one ingredient ice cream while making the Yogurt smoothies. I usually freeze the fruits in zip lock bags and realized that this could be eaten as a fruit based ice cream too. I wonder if ice cream is a right word for this dessert but WTH, it is amazingly delicious. 100 % natural frozen banana ice cream is a perfect Paleo, Vegan, zero dairy, zero added sweetener alternative. Rich and creamy this is a marvelous guilt free treat. Add your favorite toppings or mix-in to make it more healthy and tasty. Later I found that internet is buzzing with the various one ingredient ice creams including the one made from bananas. So the idea isn’t original.
Popularly known as “vegetarian’s meat’, this fibrous, starchy and fleshy fruit is one of my favorites. From tender ones to the absolutely ripe ones Jackfruit is used in variety of dishes from sweet to savory. Even the juice of ripe jackfruit is dried and used to make dishes like fansache sandane. It is even pickled and the kathal ka achar is one of the best things on earth. I had kathal ki biryani at a friend’s place and it tasted just like the mutton biryani though the hardcore non vegetarian would never call it a biryani for Biryani means rice and Meat. 🙂 Nothing can substitute it. Kathal is one of the many things especially cooked on Holi in UP.
Although in my house only tender baby kathal or slightly more matured one was used for vegetable or kababs I learned to cook the more mature fibrous one from my MIL. It was cooked mostly like meat. The recipe used all the spices used to cook meat. It was cooked on slow fire and given dum. ( the dum pic got deleted accidentally but I will upload it later)
I did variations whenever possible to make the best use of the meaty fruit. Achari kathal being one of them which is cooked exactly like murg achari.
I neither use very tender baby jackfruit nor the very fibrous mature one for this subzi. The jackfruit seeds, that look like chestnuts, should not be very tough to chew. I never liked their plastic like covering.
Note – Get the jackfruit peeled and cut by the vegetable vendor or apply some oil and use a sharp knife to cut. It secretes a sticky resin and things can get very messy if not done properly.
Green unripe kathal/jakfruit – 1/2 kg
Onion – 2 large
Potatoes – 2 medium size ( optional)
Tomatoes – 5-6 medium size
Ginger – 1 inch ( grated)
Garlic – 7-8 cloves ( grated)
Green chilies – 2-3 ( slit)
Red chili powder – 1/2 teaspoon
Coriander Powder – 2 tablespoon
Turmeric / Haldi Powder – 1/2 teaspoon
Home made Garam Masala – 1/4 teaspoon
Amchur/ mango powder – 1/4 teaspoon
Asafoetida – 2 pinches
Cumin Seeds – 1/2 teaspoon
Salt – to taste
Mustard Oil for frying
Water – 1 cup
Chopped green coriander leaves – for garnish
Tip – If you do not wish to fry the kathal and potatoes you can make this recipe with steamed or raw pieces also.
This is a slow cook recipe and a labor of love. Follow the steps and you will have a sumptuous vegetable.
My garam masala has nutmeg, cinnamon, bayleaf, javitri, big black cardamom, green cardamom, dry ginger, cumin, coriander etc. so I do not add khada masala or whole spices.
Some people add two three tablespoons of thick curd in the masala instead of amchur/mango powder. I make dahiwala kathal as a separate dish.
Enjoy this delicious meaty vegetable while the fruit is still in season.
Kachche aam ki launji is a relish that is popular all over North India and thee are many ways to make it. It is a perfect summer side dish to have with parathas, poories, cheelas etc. I sometimes just take a small bowl of it and eat it without any accompaniment. The sweet and tangy taste of kachi ambiya and jaggery spiced up by red chili and simple spices makes it a perfect summer special. While we drool over the many varieties of ripe mangoes and relish them all through the summer we also savor the raw and slightly ripe raw mangoes to makes chunda, achar, takku, murabbaand various chutnies.
Have you ever eaten slightly sweet raw mango slices dusted with cayenne pepper ? If not then you are missing out on something utterly delicious. Do try it as soon as you get hold of the mangoes.
Here I am sharing two versions of this launji. One is what my mom makes. I remember eating this every summer since my childhood. We called it Meethi Khatai . We don’t peel the mangoes in this one like the Rajasthani launji. I also leave the guthali or the mango pit to suck the sweet tangy juices from it.
Both the recipes are for small quantity. You can adjust the ingredients for a larger amount. These will serve four people.
Here is a simple recipe to make this version of Meethi Khatai or raw mango launji:
Pickle spice mix
Fennel seeds/ saunf – 2 tablespoon
Nigella seeds / Kalonji – 1/4 teaspoon
Mustard Seeds / Methi Dana – 1 teaspoon
Do try both these recipes and enjoy the goodness of the mangoes till it is in the season.