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 mango pulp. Show all posts
Showing posts with label mango pulp. Show all posts

August 28, 2013

Mango Rice Pudding, Finger Lickin' Good!

Ripe ones, green ones, fat ones, and juicy yellow ones. I'm talking about mangoes, of course. Summer isn't the same without mangoes. In India, everyone looks forward to the season because of the mangoes. I still remember the days when my sister and I used to sit on the back porch of my grandparents' house eating juicy yellow mangoes. By the time we were finished, our mouths were covered in juice and my mom would chase us around the house trying to clean us up. Sigh! Those were the days. Now we enjoy mangoes from Ecuador, Mexico, Florida, and if we are lucky, India.  There's just no comparison to the variety of mangoes grown in India.
Furthermore, there's more than one way to enjoy a juicy mango...such as mango rice pudding. Ever since my sister ate this mango rice pudding at a Thai restaurant, she's been dying to re-create it at home. Of course, during her last visit, we did just that. It's not that hard to make and it's so yummy! I mean finger lickin' yummy!

Ingredients' List:
- 1 cup cooked Basmati rice
- 2 cardamom pods, seeded and powdered 
- 4 to 5 oz Evaporated milk (we use Carnation brand)
- ½ cup milk 
- ¼ cup of sugar
- 1/3 cup of Mango pulp (or 1 ripe mango (non-fibrous), peeled, chopped and pureed)
- 1 Mango (ripe and firm), peeled and cut into ½ inch cubes

Transfer the cooked rice into a blender, add milk and pulse a few times until the rice is somewhat granular. Pour the rice mixture into a non-stick saucepan and add quarter cup of water, cardamom powder, and evaporated milk. Cook on low heat, stirring frequently for 5 to 7 minutes or until the mixture thickens. Now add sugar and continue to cook for 2 to 3 minutes and turn off the heat. Allow the mixture to cool for 5 to 10 minutes and then pour the mango pulp and mix well. Transfer the mixture into a suitable container and chill in the refrigerator. Serve the rice pudding topped with the mango pieces. 

Here's to another great season of mangoes in the States!!

****Quick Tips:
- Add a pinch of sugar to the cardamom seeds to make grinding easier. 
- Also check out our other pudding/kheer recipes: Vermicelli and Tapioca Kheer & Rice pudding with Coconut.

July 20, 2012

~Oh Sweet, Sweet Atlanta~

Never mix business with pleasure. My first trip out to Atlanta was early last year and it was all business. I attended this week long Pharmaceutical conference with some colleagues where we showcased our products. It was very busy considering all the work we did in a short amount of time (booth setup, product discussions, and then packed up). We did some sightseeing whenever possible...I did most of mine the last day just before departure.
Last week I was back in Atlanta and this time it was all for pleasure and really enjoyed myself. I attended my friend's wedding and caught up on old times. There was dancing, singing and of course lots of eating. It was truly a memorable experience and much much more. After the wedding, I visited an old family friend and the eating continued through the weekend.
My friend is a busy mom who loves to cook and try new recipes. We have so much in common when it comes to cooking. We both love to experiment with recipes to create our own flavor combinations.  During my visit, she made a couple of yummy desserts. Fun for kids of all ages including me (I'm the biggest kid of all). One of the desserts was Kulfi - rich Indian ice cream. As my friend started prepping, I grabbed my camera and started snapping away.

Mango and Pistachio Kulfi
It didn't take long for the ice cream to start melting with the Hot Atlanta weather. So of course, I grabbed a spoon and got busy eating. I loved the addition of crushed pistachios and cardamom used for flavor enhancement. They complemented each other very well. This is a great dessert to serve for your summer parties and soirees.

  • 8 to 12 oz Kraft Low Fat Cool Whip
  • Half Can Mango Pulp, (Can Size: 1lb 14oz)
  • 1 can Sweetened Condensed Milk - (Size: 14oz can)
  • 1 can Evaporated Milk, (Can Size: 12oz can)
  • ½ cup Pistachios, powdered
  • 3 Cardamom Pods, seeded and powdered (optional)


Whisk the following ingredients together: cool whip, mango pulp, sweetened condensed milk, and evaporated milk. Slowly add powdered pistachios, cardamom and mix well. Then pour the liquid into desired molds or medium to large glass casserole dish and place on a stable shelf in the freezer for at least 6 hours. (Hint: For best results, keep overnight and serve the next day.)

While we waited for the kulfi to set, we gathered ingredients for the next dessert called Cracker Candy. Any guesses as to what this dessert may be or look like?

***Quick Tip:  Other delicious flavors to try are pistachio, saffron, and rose.