Kesari Boli

Ingredients :

Rava Kesari - As reqd

Maida - 1 cup

Ghee - 2 tbsp

Salt, Water - As reqd

Method:

• I made this with leftover kesari.
• In a bowl add in maida, salt and mix well.
• Add in water little by little and make a soft dough.
• Make 4 equal sized balls and set aside.
• Dust the surface with flour and spread the dough thick.
• Or make like a cup placing in your hand.
• Add the kesari filling and carfully seal it.
• Now roll this carefully.
• Heat a tawa and drizzle ghee.
• Roast each boli in medium flame.
• Apply ghee over it and serve hot.

Kathal 65

 

Ingredients:

• Baby Jackfruit or Kathal - 1
• Turmeric powder - 1/4 tsp
• Kashmiri Chilly powder - 2 tsp
• Garam Masala - 1/2 tsp
• Cumin powder - 1/2 tsp
• Curd - 2 tbsp
• All purpose flour - 1 1/4 tbsp
• Corn flour -   3 -  3 1/4 tbsp
• Gram floir - 1 1/4 tbsp
• Curry Leaves - A sprig (fine chop)
• Kasoori Methi - Little
• Lime juice - 1/2 tsp (optional)
• Salt, Water, Oil - As reqd

Method:

• In a bowl peel and kathal pieces.
• Now to this add turmeric powder and water.
• Pressure cook for whistle and strain and set aside.
• Heat oil in pan and set in medium flame.
• In a bowl add in cued, spice powders, salt.
• Add in curry leaves, crushed kasoori methi and mix it.
• Add in flours and at this stage if you want you can add chicken masala too.
• Mix well.
• Add in boiled kathal pieces and gently mix it.
• Add a tbsp of hot oil and mix with laddle.
• Now fry these in hot oil.
• Garnish with fried chilly and curry leaves.
• Serve hot.

MamidikayaPappu

 

Ingredients:

Thoor dal -  1 cup

Raw Mango - 1/2 (cubed)

Onion - 1 (fine chop)

Garlic - 3-4 (crushed)

Green Chilly - 1

Curry Leaves - A sprig

Coriander Leaves - Little

Hing - a pinch

Turmeric powder - 1/2 tsp

Sambar powder - 2 tbsp

Mustard seeds - 1 tsp

Cumin seeds  1/2 tsp

Salt, Water, Oil - As reqd

Method:

• Add dal to a bowl, add in water.
• Add in turmeric powder and hing.
• Pressure cook for 4-5 whistles.
• Strain the water to a bowl and mash the dal and set aside.
• Heat oil in pan and add in mustard seeds, cumin seeds.
• Cook in medium flame.
• Add in curry leaves, green chilly and onion and saute.
• Add in garlic and saute.
• Add in dal water, spice powders and salt.
• Add in mango pieces and cover and cook.
• Cook till the pieces are soft.
• Now add in cooked and mashed dal.
• Cook for 2 mins.
• Garnish with coriander leaves and serve hot.
• Goes good with rice.

MalliPongal

 

Ingredients:

Raw rice - 1 cup

Moong dal - 1/4 cup

Ginger - Little (crush)

Black pepper corns - 3 tsp (crush)

Cumin seeds - 1 tsp

Green Chilly - 2

Coriander leaves - Handful + Little

Curry Leaves -  a sprig

Cashews - 6-8

Hing - a pinch

Rock Salt - 3/4 tbsp

Water - 

Ghee - 4 tbsp

Method:

• In a bowl add in rice and dal and mix it.
• Add in coriander leaves, green chilly to a blender and blend them to a puree.
• Add this to rice and dal mix.
• Now add in hing, salt and mix well.
• Add required water and pressure cook for 5 whistles.
• Now heat ghee in pan and add in cashews.
• Roast them and set aside.
• To the same pan add in crushed pepper corns and cumin seeds.
• Add in crushed ginger pieces and curry leaves.
• Cook in low flame.
• Add in fine chopped coriander leaves.
• Now add in boiled rice and dal to this and mix well.
• Add in fried cashews and add little ghee.
• Cook for 2-3 mins.
• Serve hot with coconut chutney.

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, butter- As reqd

Method:

• Heat butter in pan and add in garam spices, ginger.
• Add in tomtotes 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 butter 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.
• I added little kadai masala 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.

Red Cowpeas/Kaaramani Butter Masala

 

Ingredients:

Red cowpeas - 3/4 cup
Onion - 2
Tomato - 2
Ginger - small piece
Garlic - 4
Cashews - 4
Cloves - 2
Cinnamon sticks - small piece
Turmeric powder  - 1/4 tsp
Kashmiri Chilly powder - 3/4 tsp
Red Chilly powder -- 1/ 4 tsp
Coriander powder  - 1 1/2 tsp
Unsalted butter - 2-3 tbsp
Salt, Water - As reqd

Method:

• Soak cowpeas for 8 hours or overnight.
• Now add in salt and pressure cook for 4 whistles.
• Heat butter in pan and cook in low flame
• Add in garam spices, onion and tomato.
• Add in ginger, garlic and cashew and saute.
• Add in spice powders and salt and cook for few mins.
• Let this cool, add a tbsp of boiled cowpeas to this and blend it to fine paste.
• Now heat butter in pan and add in blended puree.
• Add in cooked cowpeas(strain water and add).
• Mix it and if needed add water.
• Let it cook in low flame.
• In other pan add in a tbsp of butter and add in a pinch of chilly powder.
• Add this to gravy.
• Crush and add kasoori methi.
• Add a small cubed butter and serve hot.
• Goes good with chapathi/poori.

Nutella Milkshake

 

Ingredients:

Chill Milk - 1 cup
Nutella  - 2 tbsp
Sugar -  1 - 1 1/2 tbsp
Vanilla Esc - a drop

Method:

• To a blender add in boiled and chilled milk.
• Add in sugar and nutella.
• Blend it and serve chill.
• You can drizzle melted chocolate.
• Or can pipe cream and then drizzle chocolate.

Chicken Dhone Briyani

 

Ingredients:

Chicken - 300 g

Jeeraga samba rice - 3 cups

Onion - 1 1/2 (thin slices)

Tomato - 2 (Fine chop)

Green chilly - 3-4 

Chicken Masala - 2 tsp

Mint Leaf - Handful

Coriander Leaf - Handful

Fenugreeek Leaves - Little

Salt, Water, Oil - As reqd

For Marination:

Red Chilly powder  - 1 tsp

Turmeric powder- 1/2 tsp

Curd - 1/4 cup

Gigner garlic paste - 1 1/2 tsp

Lime juice - 1/2 tsp

Salt - As reqd

Masala:

Black pepper corns - 1 tsp

Coriander seeds - 1 1/2 tsp

Fennel seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Shahi jeera -  1/4 tsp

Cloves - 3

Cinnamon stick - small piece

Green Cardamon - 2

Star Anise  3 petals (from a flower)

Method:

• In a bowl add in cleaned and washed chicken pieces.
• To this add in items under "For marination".
• Mix well and set aside for 30 mins.
• In a blender add in mint leaf, coriander leaf and green chilly.
• Blend this to fine paste and set aside.
• Heat oil in pan and add in thin sliced onions and saute for a while.
• Add in tomatoes and cook till it turns mushy,
• Cook in medium flame.
• Add in grounded masala and mix it.
• Add in blended paste, marinated chicken.
• Add in salt if needed, mix it and cook till oil oozes.
• Now in other pan, add in ghee and roast the cleaned and washed rice.
• Add this to gravy and mix.
• Add water, chicken masala and mix well.
• Pressure cook in low flame for 10-12 mins or can cook in electric cooker too.

Note:

• Instead of masala, you can use store bought briyani masala too.
• Chicken will also leave water, so add water accordingly.

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.