2 Ingredient Banana and Dates Ice cream


A lot of my friends asked me about these one/two or three ingredient ice creams made without the ice cream maker. I have some recipes already on my blog which you can find through the search bar. Here is the link to the basic one ingredient banana ice cream. You can make many variations of this by adding chocolate, Nutella, mango, dates, vanilla, peanut butter, strawberry, almond butter.. Think more and be creative. There is no dairy in these but you can make with sweetened condense milk and cinnamon too.

Bananas, especially overripe ones are terrific for these ice-creams.  Frozen fresh bananas make for such a fantastic  rich and creamy custard like ice cream which you can eat as soft serve or freeze it more to make solid ice cream.

The sweetness of bananas and dates means no added sugar but adding a little honey ensures that there won’t be any ice crystals when you freeze the ice cream.

These fruity ice creams are dairy free, vegan, egg free, gluten free and very delicious. Don’t worry if you do not have those gorgeous food props or ice cream scooper and other such kitchen gadgets. You can still make this and relish.

For the dates banana ice cream you will need

Ingredients : (serves one) 

Ripe Bananas – 2 ( look for those brown spots on the skin)

Dates ( Medjool) – 5-6

Honey / Sticky date syrup – for topping ( optional)

Steps – 

Slice and line the banana pieces on a plate covered with parchment paper. Make sure the pieces do not touch each other. Freeze for 4-5 hours or overnight. I often put them in zip lock bags and freeze in advance.

Soak the dates in two tbsp of water after removing the seed. Once soft you may discard the flake dry top skin if any. Put it in freezer too.

To make the ice cream take a good food processor or a good blender. Put the frozen pieces of banana and the dates in the jar and give it some good churns. Scrape the sides of the jar to ensure smooth blending. This may require some patience so go ahead and blend till you get a soft serve custard like consistency. If you want to make a firm scoop ice cream then add a teaspoon of honey at this stage otherwise there is no need. I used it for topping.

Once you get he thick creamy rich texture you can scoop it out into a bowl and eat it as it is or spoon it in a freezer proof container and freeze for an hour.  Take it out and mix it with a spoon then put it back for freezing.

Once it is uniformly frozen scoop it out in a bowl and drizzle with sticky date syrup/honey or any of your favorite topping. It tastes delicious without any topping too.

This summer give these ice creams a try and let me know how you found them.

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Dahi Poha ( Curd And Flattened Rice Porridge Bowl ) – Nutritious Gluten Free Breakfast


I had no idea about Poha being probitotic till I read Sangeeta Khanna’s post on it. I knew of it’s other nutritive qualities as it has been a part of our daily meals since I was a baby.We make Poha in various ways.  Here is a link to one of the previous posts that will tell you more about the benefits of eating this gluten free, probiotic option as your meal. Raw Mango Poha  

Do look up the other sweet and savory recipes with poha on my blog where I have used both white and brown flattened rice.

I have used home cultured yogurt in this recipe. Both yogurt and flattened rice are light on our digestive system and thus good for the gut flora. This is a great replacement to the packed cereals, oats etc. You must have eaten overnight oats with nuts, seeds, dry fruits and fresh fruits, just replace the oats with soaked poha/chiwda and you’ll have a nutritious instant cold porridge.

Ingredients : 

Soaked flattened rice flakes / Poha / Chiwda

Chilled Home Cultured Curd (Preferred)

Mixed seeds/almonds

Dates/dried fig

Honey (Optional)

Pinch of salt

Steps : 

Rinse the poha in a colander under filtered water and leave for sometime so that all the water gets drained out.

Mix honey in curd and blend with spoon till smooth.

Add soaked poha to it and mix well. Add a pinch of salt and all the chopped nuts, fruits, seeds you desire.

I have used banana, dates, soaked and skinned almonds, soaked raisins in this version.

The cold porridge is ready to eat.

Here’s another version with Organic apples, almonds, soaked dried figs, soaked and roasted walnuts and soaked pumpkin seeds. I used the soaking water of the figs to sweeten the curd. No added sugar.

Try different toppings to break the monotony. You can turn it into a parfait or a smoothie too. Another wonderful option is to make it savory and season with mustard seeds and curry leaves. Recipe in the first link. 

 

 

Raw Mango Poha (Flattened Rice Flakes) – Two Versions And A Bonus Recipe


The good news is that poha is gluten-free and it is full of nutrition. I did not know that it is also a good pre biotic and probiotic food. Sangeeta Khanna is a Delhi based food and nutrition consultant and a very versatile food blogger (No, not the fashionable sorts). Her blog is informative as well as a treasure chest of easy to make healthy recipes. It is from her posts I came to know about the probiotic qualities of poha (flattened rice flakes).  The microbial flora, generated after parboiling and fermentation in the process of making flattened rice, provides superior food value as well as partially digested proteins and carbohydrates. (Thank you for this valuable information dear Sangeeta. )

Poha has been a part of our daily meals since childhood and we make various versions of it from matar poha, kanda poha (onion poha), batata poha (with potatoes), dadpa poha, poha with mixed veggies, dahi poha or tak poha (with buttermilk), doodh poha (with milk)  or the healthy toasted chivda mixture with peanuts, curry leaves, roasted gram etc as a snack but today I will share two very different recipes with raw mango. I used a raw mango which was in a hurry to ripen and had a very delightful flavour and sweet-sour taste. I love mangoes in any form and use it raw as well as cooked in variety of dishes. Green raw mango is full of B vitamins, Vitamin A and Vitamin C  which is highly beneficial in strengthening the immunity system of the body. It of course has great taste and many curative properties too. It is also a good source of calcium, potassium and dietary fiber. You can make a  variety of pickles, aam panna (drink), chutney (with mint and coriander or coconut), salsa, or toss it in salads, rice, poha, daal (amti) as a souring agent and for flavour. Many local indian cuisines use raw mango in food preparations. Manhi from Himachal Pradesh is one such side dish.

What you can do with ripe mangoes, apart from eating them with total passionate devotion, is mind-blowing.

 Kairi Poha or Raw Mango poha ( version 1 ) 

 

You will need :

Poha (Flattened/beaten rice) – 100 gms

Raw mango/ kairi/ ambiya – 1 small  diced in small cubes ( I used the one which was firm, green but slightly ripeing. It had a slight sweetness to the basic sour flavour)

Red onion – 1/4 cup (optional)

Asafoetida (Hing) – 1 pinch

Mustard Seeds – 1/4 teaspoon

Dry Urad daal- 1/2 teaspoon

Dry chana daal – 1/4 teaspoon

Fresh Curry leaves – 4-5

Whole red chili – 1 small

Turmeric Powder – 1/4 teaspoon

Salt – to taste

 

Fresh coriander leaves – For garnish

Grated coconut (fresh) – For garnish (optional)

Oil – 1 tablespoon ( I used Olive Oil)

Lemon – To squeeze the juice as garnish if desired

 

Method –  

Take clean poha in a sieve or colander and wash it under running filtered water. Gently puff it a few times. Set it aside. fluff it wit ha fork or fingers to keep them from sticking together.

Heat the oil in pan. Keep the flame on low.

Add mustard seeds, urad dal, chana dal. When the seeds begin to splutter add curry leaves, red chili  and finely chopped onion (optional) If not adding onion then add raw mango and poha and stir. If adding onions, let them become translucent before adding raw mango pieces and poha.

Add salt, turmeric powder and stir well. ( You can use little red chili powder and chopped green chilies too. It all depends on what flavour you prefer. )

Keep it covered for five minutes and remove the lid. Stir gently and add chopped fresh coriander leaves. Mix.

Take it out in a serving bowl, top up with some fresh coconut if you like it and squeeze some lemon juice if required. Eat when its hot and fragrant.

Mango Poha  ( Version 2 ) – A summer Salad

This recipe was originally posted at Healthfood Desi videshi by Sangeeta Khanna) . She used ripe mango while I just changed it to the sightly ripe raw mango.

This one is a delicious salad and can be assembled in a jiffy. I loved the taste of the rawness of the mango in this. Perfect cooling meal for summer days and for days when either you don’t want to churn up a full meal or want to give your tummy a small break from all the spicy meals you have devoured. The poha as I said earlier, is gut friendly and often helps it to calm down.

Ingredients – 1 cup poha

Raw mango (slightly ripening) –  1/2 cup cut into small cubes

Red onion – 1 small, chopped roughly

Fresh coriander greens – 4 tablespoon

Red chili powder – A pinch or (finely chopped fresh green chilli as i used)

Raisins – 8-10 ( I didn’t put peanuts)

Salt and pepper to taste

Dash of lime juice

The idea is to balance the heat from chillies, the sweetness and sour flavour from mangoes and the hotness of red onions, as Sangeeta mentioned in her recipe. Adding raisins replaced the use of sugar for me.

Method –

Take clean poha in a colander or sieve and wash it properly under filtered water. Keep aside to drain.

If using the thick variety or the brown one you will need to keep it for a longer duration.  Fluff it up a bit to keep the flakes separate.

Meanwhile chop onions and put them in the mixing bowl. Dice mango into small cubes, cut coriander greens and green chilli and add to the onions.

Now, add the soaked poha, salt, pepper, raisins and mix well. Taste a little to adjust the flavours.

This recipe is no fuss, no cooking required  kind and is delicious to say the least. The fresh flavours of all the ingredients make it a really winner.

Serve it at room temperature and immediately after preparing. The cold pieces of sweet sour mangoes taste divine with mushy raisins and smooth poha.

Do try. It can’t get easier than this and the sinful taste of raw mango drizzled with just the right amount of red chili or cayenne pepper is simply divine.

Bonus Recipe 😀

As an added bonus I am having Dahi poha (Curd Poha) too. Blame it on the weather and Delhi belly. Here is a quick recipe for that too.

1/2 cup flattened rice or poha

1 cup beaten curd (preferably homemade)

salt – to taste

mustard seeds – 1 teaspoon

fenugreek seeds – 1/4 teaspoon

curry leaves – 5-6

Whole red chili or fresh green chili broken in two pieces  – 1 medium

Oil – 1 teaspoon

Freshly grated ginger 1/2 inch

 

Prepare poha like you did for previous two recipes. Take fresh curd in a large big bowl and beat it with a little salt (to taste). No lumps should stay. If it’s too thick you can add a little water, tak(buttermilk) or cold milk) to make it just the right consistency.

The poha soaks up the curd so keep the proportions in mind. Curd should be double the amount of soaked poha.

Now add the soaked and drained poha to it and mix well. Add freshly grated ginger.

In a small cast iron/iron skillet heat some oil and add mustard and fenugreek seeds. When they sputter, turn off the heat , add curry leaves and red/green chilli. immediately pour the tempering on the curd rice and cover so that the flavours seep into the preparation. Keep for 5 minutes , open and stir well.

You can keep it in fridge for it to chill or use chilled curd to make it. It tastes best when cold.

This is a perfect comfort food.

Make Flattened/beaten rice flakes a part of your daily food. Explore the possibilities of making it more exotic and flavourful. Do share your experiences with us.