Luscious Mango Kulfi

Mangoes are seasonal fruits that only grow in the summer time.  You can use the green mangoes, since they are not ripe yet, to make chutney or pickles.  When they are ripe you can eat them by themselves or you can make mango lassi or kulfi.  Mango kulfi is an Indian version of mango ice cream.  It is a cool, delectable treat that you can eat or serve at any time.  This dessert is a great party snack that will surely wow your guests!

Items you will need:

1-16 oz container of Cool Whip
3/4 cup of evaporated milk
1 1/2 cup of condensed milk
2 cups of canned mango pulp(available in the asian aisle)

Makes 10 servings

First leave keep the Cool Whip at room temperature for half an hour.  In the meantime you can mix the mango pulp, evaporated milk, and condensed milk.  Make sure you blend all the ingredients well.  Then add the Cool Whip to the mixture and mix it.  After that put it in the freezer for about 5 hours or until the kulfi is set.  You can serve it with Cool Whip or fresh fruit.  Enjoy!

Delicious Beef Samosa

Indian spices are delicately used in dishes to accentuate the taste of the main ingredient.  Although most people use spices in food, there are more uses for them.  Over 3,000 years ago Ayurvedic writing prescribed these spices for therapeutic and medical functions.  Indian beef samosa is a crispy and crunchy treat perfect for any occasion.  You can serve it as an appetizer or just have it as a snack.  You can also add vegetables or enjoy  it with dipping sauces such as chutney or hot sauce.

Items you will need:

1/2 pound of ground beef
1/2 cup of chopped onions
1/8 cup of oil
3/4 teaspoon of salt
1 teaspoon of chopped mint leaves
1teaspoon of chopped coriander leaves
1 teaspoon of ground ginger
1 teaspoon of garlic powder
1/4 teaspoon of black pepper
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground cardamom
1/2 cup of water
1 green chilli (optional)
5tea spoon of flour
1 cup of vegetable/canola oil for frying
Spring Roll Shells(available in any asian store)

Makes 8 servings

In a large frying pan mix ground beef, salt, ginger, garlic, black pepper, cinnamon, cardamom, oil and water. Cover and cook them over low heat. Mix them all up with onions, green chilies, coriander and mint leaves and 1/2 teaspoon of flour,when the ground beef dries up. Make a paste with the reamining flour and water.This will come in handy when you are making the samosa.

In the meanwhile leave the spring roll wrapper at room temperature for 30 minutes.When they are easy to peel, cut one sheet in the middle making it look like a long rectangle.Cover the  remaining shells with a damp paper towel.Take the upper left hand corner of the left half and fold it down so that the bottom edges meet and so it looks like a triangle.  The whole left side will not become a triangle, only 3/4 of it will.  Then fold the triangle over to the right, still making sure that the bottom edges are aligned.  After that fold the triangle upward, now making sure that the top edges are aligned.  When you have finished folding you should have created a pocket.  In the pocket pour 3 teaspoons of the beef mixture and dab the flour paste that you made before on the outside edge of the pocket and press it close. Then there should be a part of the wrapper that has not been folded.  Dab a little flour paste mixture on that piece and fold it downward. In the meanwhile heat the oil to 350 degrees. Deep fry them until they are golden brown.  Store the left over shells in the freezer. Serve the delicious beef samosa with hot sauce or chutney.