AlooMatar Bhaji - No onion No Garlic Gravy

Ingredients:
Potato - 1 (big)
Tomato - 2
Cloves - 2
Cinnamon stick - a small piece
Cashews - 4-5
Ginger - small piece
Turmeric powder - 1/4 tsp
Kashmiri Chilly powder - 3/4 tsp
Coriander powder - 1 1/2 tsp
Melon seeds - 1 tsp
Kasoorimethi - Little 
Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and add in garam spices, ginger.
• Add in green chilly, tomatoes and cook in low flame.
• Add in cashews, melon seeds and spice powders.
• Add in salt and cook till everything is well cooked.
• Transfer this to blender and make a fine puree.
• Heat oil in pan and add in the blended puree.
• Add in cubed and boiled potatoes to this.
• Add in boiled peas and mix well 
• Crush and add methi leaves.
• Serve hot with poori/chapathi.

Note:

• You can prepare this base gravy and add veggies of your choice.
• Can add paneer too.

Speculoos / Biscoff Icecream

Ingredients:
Whipping cream - 200 ml
Condensed Milk - 132 g
Biscoff spread - 22 g
Biscoff biscuit - 2

Method:

• Chill the blade and bowl for 3 hours.
• Then add in whipping cream and whip till stiff peaks.
• Add in condensed milk and whip up for a second.
• Then add in biscoff spread and fold well.
• Add in crushed biscuit and fold gently.
• Transfer this to freezer safe container.
• Refrigerate for 8 hours or overnight.
• Scoop and top it with crushed biscuits.
• Drizzle biscoff and serve.

Strawberry Icecream

 

Ingredients:

Whipping cream - 250 ml

Condensed milk - 100 g

Strawberry - 250 g

Sugar - 3 tsp

Milk - 1/4 cup

Strawberry Esc - a drop

Method:

• Chill the bowl and blade till use.
• In a pan add in chopped strawberries and sugar.
• Mix this well and cook in low flame.
• Once thick like compote(not jam), turn off range and let it cool.
• Blend this to fine paste or semipaste acc to your taste.
• Now to the chilled bowl add in whipped cream and whip till stiff peaks.
• Add in strawberry puree, milk and esc and fold well.
• Pour this in a freezer safe container.
• Refrigerate for 8 hours or overnight.
• I used 4 different boxes for the same.
• So it yielded 163 g, 70 g, 40 g, 76 g each.

Note:

If using regular cream then add 200 g of condensed milk.

Thandai Kulfi

 

Ingredients:

Makhana - 1/2 cup
Nuts - 1/4 cup (cashews, badam, pistachio0
Fennel seeds - 1/2 tbsp
Melon seeds - 1/2 tbsp
Poppy seeds - 1 tbsp
Green Elaichi - 2
Black Pepper corns - 1/2 tsp
Dried rose petals - 1 tbsp
Dates - 5-6 (Seedless)
Hot Milk - 1 cup - 1 1/2 cup
Milk powder - 1/4 cup
Pistachios - Chopped
Saffron strands - Little

Method:

• Fine chop pistachios and set aside.
• In a bowl add in makhana, ixed nuts.
• Add in all ingredients other than milk and chopped pistachios.
• To this add in hot milk and set aside for an hour.
• After and hour add this to blender.
• Add in milk powder and blend it to fine paste.
• Boil milk in pan in low flame.
• Add this paste and cmix well.
• Cook till it thickens, it shoul'nt be too thick.
• Let it cool, pour in kulfi moulds.
• Freeze it overnight.
• Demould and top with chopped pistachios and enjoy.

Note:

• You can adjust sweetness acc to your taste.
• Like you can add condensed milk or sugar.

Godhumai Rava Masalabath

 

Ingredients:
SambaGodhumai Rava - 2 1/2 cups
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Green chilly - 1
Cashews - 5-6
Carrot - 1/2 (fine chop)
Beans - 4 (fine chop)
Green peas - 2 tbsp 
Ginger - Small piece (crushed)
Turmeric powder - 1/4 tsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - A sprig (fine chop)
Coriander Leaves - Little (fine chop)
Salt, Water, Ghee - As reqd

For Masala:
Urad dal - 1 tsp
Channa dal - 1 tsp
Coriander seeds - 1 1/2 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Poppy seeds - 1 tsp
Black pepper corns - 1/4 tsp
Cloves - 2 
Cinnamon stick - small piece
Dry Red Chilly - 3

Method:

• Boil the veggies and set aside.
• Dry roast rava and set aside.
• Add items under "for masala" and dry roast it.
• Add the poppy seeds and the end.
• Let it cool and blend it to fine powder and set aside.
• Boil water in a pan and set aside.
• Heat oil and ghee in pan and add urad dal.
• Once color changes to mild brown add in mustard seeds and cumin seeds.
• Cook in medium flame.
• Add in onion, green chilly and ginger and saute well.
• Add in tomatoes and cook till it turns mushy.
• Add in boiled veggies (don't overboil).
• Add in turmeric powder, salt and grounded masala.
• Add in hot water.
• Add in roasted rave and mix gently and cook in low flame
• Cook till its done.
• Now heat ghee in a pan and roast cashews.
• Add this to masalabath.
• Serve hot with coconut chutney.