Home made mango ice cream

Mangoes always remind me of my childhood days in India. Our home was surrounded by mango and coconut trees. As many are aware there are 100s of varieties; some of the best were in our garden.

Every other summer provided a bumper crop. We distributed them around the neighborhood. The constantly flowing guests had their fill too. My mom prepared several types of pickles and juices but never mango ice cream.

Here's an easy recipe to pull together for any occasion. Prep time is only 20 minutes. Freeze time is about 4 to 5 hours.

Try it from swamyskitchen.com.

New India Kitchen: The authentic tastes keep luring you in

This St. Louis suburban Indian restaurant appears to be typical in its looks located in a nondescript shopping area in Manchester. However, food here is far from plain. The dishes are remarkably tasty and honest. Chef Niraj has transported his expertise all the way from New Delhi without compromising or distorting the taste one bit.

The restaurant has become a favorite of lunch buffet lovers all through the week. On any giving day, you will find a good spread of appetizers ranging from pakoras to pani puris to colorful salads, an assortment of chats, kabobs and samosas. Combined with a good mix of vegetarian and meat dishes you are certain to come out totally spoiled by the taste and friendly service. I have had their lunch buffets several times and my all time favorite are the hot naans and dhals. Oh, don't miss the Jalebi, the best dessert here. 

Dinner menu is a mix of sizzling tandoor kabobs from the clay oven, marinated chicken tikka, shrimp or paneer preparations in aromatic sauces. There are plenty of usual options in the entrees featuring delectable breads and vegetarian dishes like chana, palak paneer, makhani, kofta, korma, gobhi or bharta. Except, they are far from usual. Chef Niraj pays attention to every ingredient and the way it is prepared, making the outcome extraordinary. The exotic tastes are sure to spoil you and keep you going back for more. 

If you had any preconceived notions about Indian restaurants or Indian food being all the same, an experience at New Indian Kitchen will wipe them out. The place is clean, the chef and his wife Jyothsana are cheerful, courteous hosts whose only interests are in making the guests feel welcome, well attended to, and satisfied after their meal. 

Eating out in Indian restaurants should not be about finishing up a meal and moving on to the next in the list of chores. It should be about titillating the senses. That's exactly what you experience at the New India Kitchen. It is several cuts above the rest. Try once and you will be hooked.

Red Potato Salad from Swamy's kitchen

This is a Bobby Flay recipe with my own enhancements. Anything with Dijon mustard tastes good, this is no different.

Ingredients:

• 1 pound red potatoes
• 1 cup mayonnaise or 1/2 cup ranch dressing
• 1/8 cup Dijon mustard
• 3 chipotle peppers, seeded and chopped
• 1 tablespoon fresh lime juice
• 2 green onions, finely chopped
• 1 medium red onion, thinly sliced
• 4 cloves garlic, finely chopped
• 1 Tbsp coarsely chopped cilantro
• 3 tsps. kosher salt
• Freshly ground pepper


Method:

Wash and cook potatoes. They should be well cooked but not mushy. Cut them into cubes.

Mix together the rest of the ingredients. Add potatoes and toss. Serve immediately. For more spice do not remove the seeds off the Chipotle peppers.

Sprinkle with crushed pepper over salad at the table.  For more healthy and tasty vegetarian recipes go to swamyskitchen.com.

Gothsu, a side dish for you southern Indian breakfast meals

Eggplant in Lentil (Gothsu)

This is an easy, simple side dish that goes well with all south Indian breakfast meals. It dish does not have any sour ingredients such as lemon, tamarind, tomatoes or garlic and onions. It takes in all about 20 minutes including the lentil cooking time.

If you have a pressure cooker, the time can be cut short by another 5 minutes.  Take a look at the recipe here.

Cauliflower Manchurian

More vegetarian Recipes from Swamy's kitchen

Cauliflower Manchurian 

Pointer 1: Use fresh ginger and cauliflower.

Ingredients:

• 1 cauliflower
• 3/4 cup all purpose flour
• 1/4 cup corn flour
• 1 tsp chillie powder
• 3 Tbsp soy sauce
• 1 cup finely chopped red onion
• 1 cup green onions, chopped fine
• 3 Tbsps. tomato sauce
• 1/2 cup fresh coriander chopped
• 4 green chillies diced
• 2" ginger
• 4 cloves garlic diced
• salt to taste
• corn flour mixed in some water – 1 tbsp
• Oil for frying


Method:

Break cauliflower into florets. Mix the flours,add chilie powder and salt to taste. Create a batter by adding water.. Dip florets in batter and deep fry until golden brown. Set aside.

Take a wok^, add a Tbsp. of oil. Sauté garlic, ginger and green chillies. Add the diced onions, continue sauteing. Add tomato sauce, a touch of chillie powder and soy sauce. Mix well. Finally add the fried cauliflower. Transfer to a container. Add the green onions and coriander. If needed, additional salt to taste. Serve hot. This is a popular appetizer.

Tofu Kadai dish, a substitute for cheese

This dish is a perfect substitute for cheese.  A gluten-free dish, high in protein, it's also good for women who prefer plant-based phyto-estrogen after menopause.

Check out this recipe from swamyskitchen.

Simple, Spicy, Nutritious Gujarati Dhal

Dishes from Gujarat, India are one of the best Indian cuisines. Food is the central activity of households in India;  and the state of Gujarat tops the charts when it comes to delicious food. Every meal is an important activity and production.

Try this dhal. Takes in all about 30 minutes to prepare and you'll keep going for more Gujarati food. This is just a sample.

Bottle gourd side dish called Ghiya

Bottle Gourd called Ghiya in New Delhi, India

There are many ways to cook this vegetable. Here is a recipe with a Punjabi touch and my added twist. Absolutely delicious. In spite of the long list of ingredients, it is an extremely simple dish to make. I would say start to finish it takes about 35 minutes. Check out other tasty, healthy vegetarian dish at swamyskitchen.com.

Ingredients:

• 1/4 cup toor channa dhal
• 1 bottle gourd, chopped
• 4 medium-sized tomatoes
• 2 Tbsps. fresh ginger, diced
• 2-3 cloves garlic, diced
• 4 tsps. turmeric powder
• 2 green chillies
• 4 dry red chillies
• 2 tsps. cumin seeds
• 1 tsp. mustard seeds
• 1 tsp. asafoetida
• 1 tsp. red chillie powder
• 1/3 cup tamarind juice
• Oil or a mix of oil and clarified butter (ghee)
• Salt to taste
• 2 Tbsps. fresh, chopped coriander leaves
  

Method:

Soak channa dhal for an hour. Then cook dhal, ghiya and 2 slit green chillies with 2 tsps. turmeric powder in pressure cooker. Let it cook well. Remove when done and mash the contents.

For garnish:

In this dish, the final seasoning is the major taste enhancer. Use a pan, add oil. In order, add the following after the oil warms. Mustard seeds, cumin seeds, ginger, garlic, the remaining turmeric powder, chillie powder, asafoetida.

Let it all cook for about 5 mins. Now add the tamarind juice. Close pan and let it boil for at least 7 minutes so it doesn't taste raw. Open pan and add the entire cooked dhal and ghiya. Add salt, close pan and let them cook for 10 minutes on medium heat.

Finally garnish with coriander.

Last recipe posted - Plain dhal.

Eggplant saute with coriander and ginger masala

A simple, delicious vegetable for Indian breads and rice. Check out more recipes on swamyskitchen.com.

Use long or small Asian/chinese eggplants, fresh coriander and ginger. Subsituting fresh ginger or using coriander powder is not recommended if you'd like to experience the fresh, authentic taste of this dish.

Ingredients:

• 3 long or about 8 small eggplants

• 2 cups fresh coriander

• 2" long fresh ginger

• 2 green chillies

• Olive or canola oil to sauté

• 1/2 tsp. tamarind or lemon juice

• 1/2 tsp. mustard seeds

• Salt to taste

Method:

Cut eggplants into 2" long pieces. Grind to a paste ginger, coriander and chillies. Take a pan or wok^ and warm on low heat. Use a Tbsp. of oil, raise the heat and throw in the mustard seeds. After they sputter, lower the flame. Add the ground mixture and sauté for about 8 minutes.

Add cut eggplant to the mix. When they are half-done, add salt to taste and the tamarind or lime juice. Let the mixture cook until done. Garnish with a sprinkle of coriander right before serving.

Mango Salsa

Now that spring is here, it's time to enjoy fresh dips, sides, sauces and salads. You are likely to find recipes that include these items in my blog and swamyskitchen.com website.

Here is a delicious salsa for your nachos and tortilla chips.