Pudhina Malli Thokku

 

Ingredients:

Small onion - 10-15

Garlic - 10-15

Mint leaf - 2 handful

Corainder Leaf -  1-2 handful

Tamrind -  Lemon size

Dry Red Chilly -  3

Kashmiri Chilly  - 3

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Fenugreek seeds - 1/8 tsp

Channa dal - 1 tbsp

Urad dal - 1 tbsp

Corainder seeds - 1 tbsp

Hing - a pinch

Salt, Water, Oil- As reqd

Method:

• Heat oil in pan and add in channa dal, urad dal and coriander seeds.
• Add in chilly and hing and saute in low flame.
• Transfer this to plate.
• Now heat oil in pan and add in onions and garlic and saute for a while.
• Add it to plate.
• Now to the same pan add in cleaned tamrind and saute for while.
• Add all these to blender.
• Add in salt and turmeric powder and blend coarsley.
• Heat oil in pan and add in cleaned and washed mint and corainder leaves.
• Saute for few seconds and add to blender.
• Blend it coarsely without adding water.
• Heat 2 tbsp oil in pan.
• Add in mustard seeds, cumin seeds and fenugreek seeds.
• Cook in low flame.
• Add in blended paste and mix well.
• Cook in low flame 8-10 mins till oil oozes out.
• Store it in airtight container.
• Goes good with idly.dosa.
• Can also mix in rice.

Egg Green Gravy

 

Ingredients:

Egg - 4

Onion - 1 (thin slices)

Chilly powder - 1/2 - 1 tsp

Coriander Leaves - Little (fine chop)

Salt, Water, Oil - As reqd

To Blend:

Tomato - 1

Green Chilly - 3

Garlic - 10-12

Ginger - piece

Small Onion - 15-20

Coriander Leaf - Handful

Cloves - 2

Cinnamon Stick - small piece

Star Anise - a petal (from one flower)

Coriander seeds - 1 1/2 tsp

Fennel seeds - 1 tsp

Cumin seeds - 1/2 tsp

Black Pepper corns - 1/2 tsp

Method:

• Boil eggs and peel the shell and set aside.
• Make slits in each egg and set aside.
• Heat oil in pan and items under "to blend".
• Saute this till raw smell goes.
• Let it cool and blend it to fine paste and set aside.
• Heat oil in pan and in onions and saute well.
• Add in blended paste and cook in low flame for few mins.
• Add in slit eggs and gently mix.
• Cook for few mins till oil oozes out.
• Garnish with coriander leaves.
• Serve hot.
• Goes good with rice/idly/dosa.

Dulce De Leche Icecream

 

Ingredients:

Whipped cream - 240 ml

DulceDe Leche - 190 g

Vanilla Esc -  1/2 tsp

Method:

• In a bowl add in dulce de leche and little whipping cream.
• Whip this smooth and set aside.
• Chill the bowl and blades in freezer for 15-20 mins.
• This helps in whipping cream.
• Now add the cream to bowl and whip to stiff peaks.
• Add in esc and whip for a second.
• Then fold in dulce de leche and cream paste.
• Gently fold.
• Pour this freezer safe container.
• Cling wrap and freeze overnight.
• Scoop and enjoy.
• I made a small and medium icecream tubs too.
• In that I topped little dulce de leche and made swirl patterns.

Butterscotch Icecream

 

Ingredients:

Whipping cream - 250 ml

Condensed milk - 200 g

Praline - As reqd

Butterscotch esc - 1/2 tsp

Method:

• Chill the whisk and bowl for two hours.
• Then add in whipping cream and whip till stiff peaks.
• Add in condensed milk and fold.
• Add in esc and little praline and fold it.
• You can add in butterscotch sauce.
• In that case adjust condensed milk quantity accordingly.
• Also if not using non-diary whipping cream, then add little more of condensed milk.
• If you have doubts, you can taste and add acc.
• Pour this in freezer safe bowl.
• Top it with crushed pralines and drizzle sauce.
• Refrigerate for 8 hours or overnight.
• Scoop and serve.

Egg Kothu Idly

Ingredients:

Idly - 12

Egg - 2 - 3

Onion - 1 (fine chop)

Tomato - 1 (fine chop)

Green Chilly - 1

Ginger garlic paste - 1/2 tbsp

Garam Masala - 1/2 tsp

Turmeric powder - 1/ 4 tsp

Kashmiri chilly powder - 3/4 tsp

Chicken Masala - 1/2 tsp

Pepper Powder - 1/4 tsp

Fennel powder - 1/4 tsp

Coriander powder - 1 tsp

Coriander Leaves - Fine chop

Curry Leaves - Fine chop

Salt, Water, Oil - As reqd

Method:

• Roughly crumble idlies and set aside.
• Heat oil in pan and cook in medium flame.
• Add in curry leaves, onions and saute for a while.
• Add in chilly, ginger garlic paste and saute.
• Add in tomatoes and cook till it turns mushy.
• Now add in salt and spice powders and mix well.
• Add in idilies and mix well.
• Mince it well, can use two laddles and do this.
• Then make a well in center and add in eggs and mix well.
• Keep tossing and mxing.
• If you have any non veg gravy, you can add 1/4 cup of that and mix it.
• I did'nt use any gravy.
• Garnish with coriander leaves and serve hot.
• 
  

Cauliflower Peas Gravy

 Ingredients:

Cauliflower - 1 (medium size floret)

Green Peas - 1/4 cup

Onion - 2 (fine chop)

Ginger garlic paste - 1/2 tbsp

Kashmiri Chilly powder - 1 tsp

Garam Masala  - 1/4 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/8 tsp

Kasoori Methi - Little

Salt, Water, Oil - As reqd

To blend:

Tomato - 2

Cloves -2

Cinnamon stick - small piece

Star Anise - 1 (a piece from a flower)

Pepper corns - 1/8 tsp

Green Elaichi - 1

Cumin seeds - 1/4 tsp

Method:

• Blend the items under "to blend" to fine paste and set aside.
• Boil water in a pan,add in peas and cauliflower florets.
• Add in turmeric powder and let it boil for 4-6 mins.
• Strain and add to blender and blend in pulse mode and set aside.
• Now heat oil in pan and cook in medium flame.
• Add in bay leaf, onions and saute.
• Add in ginger garlic paste and saute.
• Add in blended paste and mix well.
• Add in spice powders and salt and mix it.
• Add very little water.
• Add in pulsed cauliflower and peas and mix gently.
• Crush and add kasoori methi.
• Serve hot with poori or chapathi.

Chicken Salna

Ingredients:

Chicken - 300 g

Onion - 1 (thin slices)

Tomato - 1/2 (fine chop)

Turmeric powder - 1/4 tsp

Red Chilly powder - 1/2 tsp

Garam Masala - 1/2 tsp

Cumin powder - 1/4 tsp

Chicken Masala - 1 tsp

Curd - 1 tbsp

Ginger garlic paste - 1/2 tbsp

Salt, Water, Oil - As reqd

To Blend: 

Green Chilly - 2

Mint Leaf - Handful

Coriander Leaf - Handful

Cashews - 5

Coconut - 1/2 cup

Fennel Seeds - 1 tsp

Method:

• Blend the items under "To blend" to fine paste and set aside.
• Heat oil in pan add in onion and saute in medium flame.
• Add in ginger garlic paste and saute.
• Add in spice powder and a tbsp of rock salt and mix well.
• Add in washed chicken pieces and mix well.
• Add in curd and mix well.
• Add in blended paste and little water and mix well.
• Pressure cook for 3-4 whisltes.
• Garnish with coriander leaves and serve hot.
• Goes good with briyani, idly/dosa, parotta.

Semiya Paal Ice

 

Ingredients:

Semiya Payasam mix - Small sachet
Condensed Milk - 3 tbsp
Milk - 300 ml
Saffron strands - Little
Pistachios - 2 tsp (chopped)

Method:

• Follow the package instructiosn and prepare the payasam.
• Check for sweetness and add in condensed milk acc.
• Add in saffron strands and mix well.
• It should'nt be of thick consistency, so add milk accordingly.
• Let it cool and pour it in pop sicle moulds.
• Freeze overnight.
• Demould and top with fine chopped pistachios.
• Enjoy.
• Yields 3 popsicles.

Paneer BhunaMasala

 

Ingredients:

Paneer  - 250 g
Onion - 2 
Tomato - 2 1/2
Green Capsicum - 1/2 
Thick Curd - 1/2 cup

Black pepper powder - 1/4 tsp

Turmeric powder - 1/8 tsp 

Kashmiri Chilly powder - 3/4 tsp

Coriander Powder - 1 tsp

Ginger garlic paste - 1 1/2 tsp

Kasoori Methi - Little
Salt, Butter, Water - As reqd

Method:

• Cut 1/2 onion to thin slices and fine chop the rest and set aside.
• Cut the capsicum to thin slices and set aside.
• 
  
• Add in the tomatoes to blender and make a puree.
• Heat oil in pan and cook in medium flame.
• Add in 1/8 tsp of each chilly powder, little salt, turmeric powder and garam masala.
• Add in paneer cubes and toss them and set aside.
• To the same pan add in thin sliced onions and capsicum.
• Add in little pepper powder and toss it and set aside.
• Heat butter in pan and add in fine chopped onions.
• Add in ginger garlic paste and saute till onion changes translucent.
• Now turn off the range and add in curd and mix well.
• Now keeo the range in low and cook till oil oozes out.
• Add in tomato puree and cook for 3-4 mins.
• Add in spice powders, salt and mix well.
• Add in paneer cubes, sauted onions and capsicum.
• Mix well.
• Add in crushed kasuri methi and a butter cube and mix it.
• Serve hot with chapathi or poori.
•  I added a pinch of homemade kadai paneer masala and kitchen king masala too.
• This is optional.

Magnum Chocolate Icecream Cups

 

Ingredients:

Whipping Cream  - 180 ml

Condensend Milk - 90 g

Cocoa Powder - 5/4 tbsp

Dark Chocolate - 75 g

Chocolate Shell:

Dark Chocolate - 75 g

Nuts- Roast and chop

Method:

• Using double boiler method melt the dark chocolate and set aside to cool.
• Once cool, add in condensed milk and cocoa powder and mix well.
• In other Chill bowl, add in cream and whip till stiff peaks.
• Now add in chocolate mix and fold gently.
• I poured this in mousse cups and freezed it for 30 mins.
• Now melt the chocolate for chocolate shell, using double boiler method.
• Let it cool.
• Poured this as as layer on top of mousse.
• Topped with toasted and chopped nuts.
• Drizzled the melted chocoate and refrigerate till you serve.
• Yields 6-8 cups.

Note:

• The same thing can be poured popsicle mould.
• Freeze overnight.
• Carefully demould the popsicles and dip in chocolate.
• Gently dap it and place it in a plate lined with butter paper.

Magnum Chocobar Icecream

 

Ingredients:

FreshCream - 120 ml

Condensend Milk - 60 g

Cocoa Powder - 1 tbsp

Dark Chocolate - 50 g

Icing sugar - 1 tbsp

Chocolate Shell:

Dark Chocolate - 50 g

Nuts- Roast and chop

Method:

• Using double boiler method melt the dark chocolate and set aside to cool.
• Once cool, add in condensed milk and cocoa powder and mix well.
• In other bowl, add in cream and whip for a second.
• Add in icing sugar and whip for 1-1/2 min.
• Now add in chocolate mix and whip well.
• Pour this in a silicon popsicle mould and insert sticks acc.
• Freeze it for 30 mins.
• Then cling wrap and freeze for overnight.
• Now melt the chocolate for chocolate shell, using double boiler method.
• Pour this in a cup and add in a tsp of oil and mix.
• This gives glossy finish.
• Add in toasted and chopped nuts.
• Carefully demould the popsicles and dip in chocolate.
• Gently dap it and place it in a plate lined with butter paper.
• Enjoy as such or can freeze and have later.
• This yields 4-5 popsicles

Vanilla Custard Icecream

 

Ingredients:

Whipping cream - 200 ml

Milk - 360 ml + 3 tbsp

Custard powder - 1 1/2 tbsp

Sugar - 10-12 tbsp

Vanilla Esc - 1 tsp

Method:

• Chill the bowl and blades till use.
• Now in a bowl add in custard powder.
• Add in 3 tbsp of milk and mix well and set aside.
• Heat a pan, add in milk and sugar.
• Cook in medium flame.
• Stir till sugar dissolves.
• Add in custard milk 1 tbsp at a  time and mix well.
• Continue to boil, till milk thickens.
• Set this aside to cool completely.
• Now pour the cream to chilled bowl.
• Whip till you get stiff peaks.
• Pour the custard mix to this and add in esc.
• You can use a sieve when to pour the custard.
• Mix well.
• Pour this in a freezer safe container.
• Refrigerate for 8 hours or overnight.
• Scoop and enjoy.

Cheesy Corn

Ingredients:

Sweet Corn - A cup
Big onion - 3 tbsp (fine chop)
Garam Masala - a pinch
Peri Peri Masala - 1/4 tsp
Pav bhaji Masala - 1/4 tsp
Kashmiri Chill Powder - 1/8 tsp
Cheese Slices - 3
Unsalted Butter -  1 - 1 1/2 tbsp
Coriander Leaves - Little (fine chop)
Water, Salt - As reqd

Method:

• Boiled the corn kernels in water.
• Strain it and set aside.
• Heat a pan and add in butter.
• Cook in low flame.
• Add in littleo onion and saute.
• Add in corn kernels, salt and spice powders.
• Toss well, let it cook for 3-4 mins.
• Place the cheese slices on top and add in raw onions.
• Add in coriander leaves and cook for a min.
• Serve hot.