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.