The word "khana" in Indian Khana Made Easy means food. So come on, let's explore and cook some easy Indian food together including gluten-free and vegan dishes.


Showing posts with label cream cheese. Show all posts
Showing posts with label cream cheese. Show all posts

June 8, 2010

Are You Feelin' The Mango Madness?

My sister felt it last weekend! She wanted to make something different and fun for her friend's dinner party. So of course, she's talking about Mango pie. Mango Pie is not just easy but yummy. One thing to remember, it will come out firm and tasty if the recipe is followed properly. As usual, she called my mom to find out about the ingredients and recipe for the pie. This recipe is well known within our community and loved by all.
We usually make this cheesecake for our family get togethers because it doesn't require a lot of unusual ingredients, most of the ingredients except for the mango pulp are already at home. Our original recipe is for making 4 pies and the ingredients and measurements are listed below:

- 1 can (30 oz) of Mango pulp
- 8 oz Cream cheese
- 16 oz Sour cream
- 2 cups Sugar
- 3 cups Hot water
- 3 packets of Unflavored gelatine
- 4 (9 inches) Graham cracker crusts

My sister said she only wanted to make one pie, so below are the measurements for that quantity: 
- 1/4 can (30oz) of Mango pulp
- 2 oz Cream cheese*
- 4 oz Sour cream*
- 1/2 cup Sugar
- 3/4 cup Hot water
- 3/4 packet of Unflavored gelatin
- 1 (9 inches) Graham cracker crust

Boil 3/4 cup of cold water and add sugar and gelatin until both are well dissolved. Next, blend everything (including mango pulp, cream cheese, sour cream and sugar, and gelatin mixture) and pour it on the pie crust. Chill in the refrigerator for 3-4 hours (depending on refrigerator settings).

My sister's update: Everyone loved the pie. The only downside was that a couple of the pieces crumbled as she took them out of the aluminum pie tray. 

***Quick Tip: 
- Most recipes are made for some number of servings. Be mindful when adjusting the measurements for making fewer servings. Leave ample time for setting and taste testing. Also, plan for another item just in case, your original item doesn't turn out well.
- If using low fat or fat-free sour cream or cream cheese, please use 1 packet of the unflavored gelatin to make sure the pie sets properly. 
- If you decide to make only one pie, you can use the rest of the mango pulp for making mango lassi (yogurt smoothie) or mango mousse

May 1, 2010

Spinach Nuggets...Beyond Appetizers!!

Remember Tater Tots from your high school lunches? What about spinach nuggets from fast food restaurants with some spicy dipping sauce. Did you ever think you could make an Indian curry out of them? Here's what my mom had to say. The following is our conversation between mother (M) and I, the daughter (D):

M: Traditionally, Koftas (dumplings) are made using the following method: you first grate vegetables like potatoes, long squash, plantains or even Paneer (Indian Cheese). Then mix the grated vegetable with bread crumbs or gram flour, and then make them into balls. Next you fry these balls and add them to the gravy which you also have to make.

D: What?? All this sounds like a long process. Isn't there a way to shorten this recipe and still eat healthy.

M: I'm glad you asked because there's a way out. You can use tater tots or spinach nuggets as the dry koftas. No more grating or mixing and making balls. All you have to make is the gravy, which is not that difficult.

D: Okay, how do you make it? Oh, maybe we can make this for our guests tonight.

M: That's a good idea. It makes 3-4 servings, so we will have enough.

Here's what you will need:

Ingredients for koftas:
  • 1 Packet Veggie Patch Spinach Nuggets - (12 pieces total)
Ingredients for the gravy:
  • 2 tbsp Cooking oil
  • 1 Medium Onion, finely chopped
  • ½ tbsp Ginger-garlic paste
  • ½ tbsp Garam Masala
  • ½ cup Red Pack Crushed Tomato puree
  • 1 tsp Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tbsp Cream cheese
  • 1 tbsp Regular Sour Cream
  • 1 tbsp Fresh Coriander, finely chopped
  • Salt to taste
***It's a good thing we have our Chaunk box (spice box) for some of the ingredients. It makes it easier to store them for cooking.

1) Bake the koftas in a toaster oven at 350°C for 20 minutes, alternately they can be toasted mildly on both sides in a non-stick pan.
2) Heat oil in a saucepan and sauté crushed onions until light golden brown. Add ginger garlic paste and sauté for 1-2 min. Then add turmeric, chili and garam masala powder and mix well.
3) Stir in crushed tomato / puree and mix well, add cream cheese & sour cream and mix it into the tomato mixture.
4) Next, add water to make the gravy to a soup like consistency and salt & boil the sauce. Evaporated milk (small can) can be used instead of cream cheese and sour cream to make the gravy.

5) Drop the nuggets into the sauce and continue to heat the curry to boil and remove and transfer into a serving dish.
6) Garnish with fresh coriander and serve the vegetable with rice or any type of bread.

***Quick Tip:
- To avoid koftas /nuggets from breaking, arrange them in the serving dish and pour hot gravy over them. Microwave for 3-5 minutes if needed.
- Fat-free or non-fat ingredients could be used to make a low-calorie dish.
- Mushroom and broccoli nuggets, Tater tots, or Ashoka's Hara Bhara Kebabs can also be substituted for spinach nuggets.