Amrakhand Ice Cream

Amrakhand ( Ice- Cream )

Ingredients:

3/4 cup of Mango pulp
1.5 cup of hanged curd
1/2 cup sugar
1/4 tsp cardamom powder
4-5 strands of saffron
few chopped pistachios or almonds to garnish

Method:

1. Hand Curd overnight so that the extra water comes out completely.
2. Blend yogurt and mango pulp, sugar and cardamom with hand/ spoon to the smooth mixture.
3. Strain the mixture with the strainer to get the smooth texture. You can do it twice if needed.
4. Garnish with saffron & pistachios.
5. Put in freeze or freezer if you want to eat as ice-cream ( Like i did)

Poha Daliya Triangle Cutlets

Poha Daliya Triangle Cutlets

Giving food a shape change the temptation towards food. I have learnt the round shaped cutlet but this triangle idea came in my mind after thinking that how can i  make my cutlet appealing. 

You can make these cutlets according to your convenience but poha gives a great taste to these cutlets. How ever you can fill any left over breakfast inside and your husband can enjoy the surprise in the evening. Lolz...a very nice snack for evening tea. Please try it!!! Lets read the recipe now:

Servings: 13

For Dough:

Boiled and Mashed Potatoes: 4 Medium Size
Bread crumbs : 6 Pieces microwave for a minutes then crushed
Salt & red chilli according to taste

For Filling:

1 bowl Poha
1 bowl boiled daliya
Salt & red chilli according to taste
1 chopped green chilli
1tsp Chaat Masala
1/2 lemon Juice
Chopped coriander
2-3 tablespoon roasted peanuts powder

2-3 tsp of oil for shallow fry

Method: 

1. Take boiled & mashed potatoes in a bowl, add bread crumb and salt and chilli and make it as a dough until it becomes hard. Make 13 balls of the dough. Put in muslin cloth and cover.
2. Take Poha and wash it and squeeze to take out extra water. Add poha in boiled daliya. Now add salt and chilli and all other ingredients of fiiling.(green chilli, chaat masala, lemon juice, chopped coriander, peanut powder). MIx well.
3. Make 13 balls of this mixture of equal size and keep aside.

4. Now, Take the dough balls and make them like chapati with hands and fill each with the mixture of poha and daliya inside that dough and close it and give them any shape like a gave triangle shape.

5. Grease some oil on the sides of the dough to remove the patches and make it smooth. If needed put some water on the surface of the ball to make it smooth and filling should not come out from anywhere.
6. Shallow fry them on tawa with 2 tsp of oil and press them gently while cooking from both sides.

7. Put little oil while cooking if needed. It will give a crispy texture to the tikkis.
8. Serve hot with green chutney and sauce.

NOTE: We can use the left over daliya or poha for making the same.

Pina Colada Ice Cream with pineapple sauce

Pinacolada Ice cream with coconut crumb and

Pineapple Salsa

Ingredients:

Ice Cream:

165ml pineapple Juice
40 ml white coconut rum ( I put coconut milk instead of rum)
Coconut Essence/ Pineapple Essence
1 tsp Lemon Juice
200 gms icing sugar
400 ml double cream
half bowl shredded cocnut

Pineapple Salsa:
1 Lemon Grass Stalk (i am using dry lemon grass)
50gms ginger
150 gms caster sugar
lemon juice according to taste (optional, i didn't use lemon for salsa)
1/2 pineapple peeled & sliced thinly

Coconut Crumb for serving:
1/2 cup Coconut, a pinch of Cinnamon and 1/4 cup icing sugar

Method:

Ice Cream:
1. Pour Pineapple Juice & white coconut rum/milk into a large bowl, add coconut/pineapple essence & lemon juice.
2. Add Icing Sugar & whisk.
3. Whisk in cream till soft peaks form. Don't over-whisk.
4. Put in air tight container to freeze.

Pineapple salsa:
1. Place lemon grass, ginger, caster sugar, lemon(optional) & one cup water in a sauce pan on low heat. Stir.
 for 2-3 minutes until sugar melts.
2. Add pineapple & cook for 5 mins till tender.
3. Remove pineapple & set aside.
4. Return pan to the heat & cook syrup for 5-6 mins until reduced by half.
5. Strain & chill until ready to serve. I added little orange color in sauce to make it colorful.

Coconut crumb for serving:
1. Place coconut, Cinnamon & 1/4 cup icing sugar and pulse to combine.
2. Roll the ice cream in coconut crumb and pour over the icecream and serve.

quesadillas with salsa

Pinacolada Ice cream with coconut crumb and

Pineapple Salsa

Ingredients:

Ice Cream:

165ml pineapple Juice

40 ml white coconut rum ( I put coconut milk instead of rum)

Coconut Essence/ Pineapple Essence

1 tsp Lemon Juice

200 gms icing sugar

400 ml double cream

half bowl shredded cocnut

Pineapple Salsa:

1 Lemon Grass Stalk (i am using dry lemon grass)

50gms ginger

150 gms caster sugar

lemon juice according to taste (optional, i didn't use lemon for salsa)

1/2 pineapple peeled & sliced thinly

Coconut Crumb for serving:

1/2 cup Coconut, a pinch of Cinnamon and 1/4 cup icing sugar

Method:

Ice Cream:

1. Pour Pineapple Juice & white coconut rum/milk into a large bowl, add coconut/pineapple essence & lemon juice.

2. Add Icing Sugar & whisk.

3. Whisk in cream till soft peaks form. Don't over-whisk.

4. Put in air tight container to freeze.

Pineapple salsa:

1. Place lemon grass, ginger, caster sugar, lemon(optional) & one cup water in a sauce pan on low heat. Stir.

 for 2-3 minutes until sugar melts.

2. Add pineapple & cook for 5 mins till tender.

3. Remove pineapple & set aside.

4. Return pan to the heat & cook syrup for 5-6 mins until reduced by half.

5. Strain & chill until ready to serve. I added little orange color in sauce to make it colorful.

Coconut crumb for serving:

1. Place coconut, Cinnamon & 1/4 cup icing sugar and pulse to combine.

2. Roll the ice cream in coconut crumb and pour over the icecream and serve.

Corn Bhel

Corn Bhel

Corn chaat is a lip smacking recipe. This is a famous chaat in India and Pakistan. I twisted this recipe a little bit. if you want to make this recipe more healthy then add more veggies whatever you like.

It goes well with bhelpuri and samosa chaat or any chaat items or can be served as a starter. Pls find the full recipe below:

Ingredients:

8-10 whole corns/ bhutte

2 chopped onions

1 tsp green chilli and ginger paste each

2 chopped tomatoes

2 chopped capsicum

2 boiled and chopped potatoes

1/2 bowl Grated coconut

2 tsp cumin seeds

Salt and red chilli according to taste

1 tbsp lemon juice

Coriander Leaves

Method:

1. Boil 8-10 corn in cooker and boil till 4-5 whistle comes.
2. Cool them down for 5-7 minutes. Take out corn pearls.
3. Heat oil in a pan, add cumin seeds and let it be brown, add onion and ginger and green chilli paste and fry till it becomes light brown.
4. Add chopped tomatoes and chopped potatoes. Fry again for few minutes till it leaves the pan.Add chopped capsicum and fry till it becomes soft.
5. Add corn, Salt, Red chilli powder and lemon juice.
6. Remove from fire and garnish with coconut & coriander leaves.

Mango Sandesh

Mango Sandesh

Sandesh is a bengali dessert created with milk and sugar. In some recipes of the sandesh, we use chenna or paneer instead of milk. Here we have given this dish a twist by doing the layering of mango. Similarly, we can put any fruit inside it and can do the layering. It increased the taste of the desert and looks beautiful too.

This is ready from starting to ending in 30 minutes, very easy, quick and fast recipe and when party is tommorow or you have less time you can choose this and if you don't have fruits, you can make it without layering also. You can give it any shape you want.

Lets read the full recipe here:

Ingredients:

18 cup water
6 cup milk powder (NIDO)
1/2 cup vinegar+ 1/2 cup water

2 Mangoes cut into round pieces

6 tsp sugar
1/2 tsp of Cardamom Powder
Pistachios 2 tbsp
Kewra essence- 1/2 tsp
Kesar 2 pinch soaked in hot water
4-6 tbsp powdered sugar (depends on the consistency till it starts binding).

Method:

1. Mix Water and milk powder and remove all the lumps. Boil the milk.
2. As soon as it boils, add vinegar mix.
3. Strain and wash paneer with cold water.
4. Press and remove little extra water.
5. Put 6 tsp sugar, 1/2 tsp of Cardamom powder, pistachios, Kewra essence- 1/2 tsp, kesar two pinch soaked in hot water, 4-6 tbsp powdered sugar (depends on the consistency).
6. Put this mixture in kadai and fry on slow gas till it starts binding together.
7. Put in plate & press with flat palta and make the first layer then spread mango above the first  layer.
8. Make the second layer above the mango layer and press again to make it flat.
9. Put in the freezer for 15 minutes then trasfer it to the fridge. Garnish with some sprinklers.

Note: It takes a night to get it set if you want it to be set properly.

Flaming Potatoes

Flaming Potatoes

Ingredients:

1/2 kg baby potatoes or 6 potatoes - boiled and cut into big pieces

2 Large capsicum- cut into big pieces

2 large onion- cut into big pieces

8-10 flakes of garlic

2tsp vinegar, 1/2 tsp chilli sauce(red), 1-2 soya sauce, 21/2 tsp tomato ketchup

Salt and pepper according to taste

3tsp oil

Batter

1/2 cup maida

4 tbsp cornflour

Salt and pepper according to taste and 1/2 cup water.

(consistency should be thick)

Method

1. Mix all ingredients of a batter to a thick coating batter in bowl.

2. Dip the potatoes in maida batter and deep fry till golden. Keep aside.

3. Heat 3tsp oil. Reduce heat. Add garlic & Onion, Let it turn light brown.

4. Remove from fire. Add vinegar, soya sauce, tomato sauce and chilli sauce, salt and pepper. Return to fire and cook the sauce on low heat for 1 min.

5. Add capsicum. Stir for 4-5 minutes.

6. Add fried potatoes and mix well. Remove from fire. 

Note: You can serve like this also and can put the vegetables in thread on toothpicks if you want to present this dish as starter.