Archive for August, 2016

DSC_1049

So I am back with one more ice cream recipe. I thought before the harsh winter knocks at your door why not enjoy the full on summer with cold novelties and treats. And whats better than a scoop of ice cream. Or a tub? That sounds better I must say. By the way you don’t need any excuse of weather to enjoy any food. . . For me, weather has never been a decisive factor to enjoy any type of food. I can very well enjoy a hot bowl of  soup in a hot summer day or ice creams and other cold novelties in winters. Ice cream in winters is actually fun as there is less of dripping and melting. So you can enjoy it long and you will also have less people to share, I guess so. Food is all about comfort and whats better than an ice cream. It works well even when you are having a bad day and I think many of you would agree to that. I am one of those guilty mom who sneakingly enjoys her favorite ice cream or cake when the little one is taking his afternoon nap and blame it all on my mood, bad day ,exertion or whatever works. So point here is food gives me inner pleasure and it would be same for many of my kind.

My motto for this summer was to try various interesting flavors. The Ice cream recipe which I am sharing here today is unique and my second favorite flavor after Mango. Paan or betel leaves are very good for digestion and is very famous in India as a mouth freshener. Mostly its enjoyed after a meal but people who loves it can be seen chewing anytime. The thought of Paan ice cream would not have strike me had I not tried it on my own. And I instantly fall in love with the fresh flavors and pleasant taste. So what are you waiting for. Try this and do let me know your reviews.
Ingredients :-

Betel Leaves, washed and finely chopped
5
Fennel Seeds
1 teaspoon
Pitted Dates, Finely chopped
2 tablespoon
Tutti Frutti/Candied fruits
2 tablespoon
Gulkand/Rose petaled jam
2 tablespoon
Rose essence
1/4 teaspoon
Cardamom Powder
1/4 teaspoon
Cashew and Almond, chopped
2 tablespoon
Whole Milk, chilled
1/4 cup
Condensed Milk, chilled
1/2 cup plus 2 tablespoon
Heavy Whipping Cream, chilled
1 cup

DSC_1071

Method :-

  • Soaked the dates in half of the milk for about 1 hour.
  • Put one big bowl along with whisk attachments in refrigerator for 15- 20 minutes
  • In a blender jar add the chopped betel leaves, fennel seeds, gulkand, dates along with remaining milk and blend all the ingredients very well to form a homogeneous mixture.
  • Beat the chilled whipping cream in the bowl on medium speed until the cream is nice and thickened.
  • Add condensed milk to it and beat for 1 more minute.
  • Now add the betel leave paste, tutti frutti, rose essence, chopped nuts and cardamom powder to the ice cream base and fold them gently into the mixture until well combined.
  • Transfer the ice cream mixture into airtight container.
  • Garnish it on top with some tutti frutti and chopped nuts.
  • Cover it tightly with plastic foil wrap. Make sure the plastic foil touches the ice cream mixture everywhere and there is no air between the ice cream mixture and plastic foil wrap.This ensures that there is no ice crystal formation in the ice cream. Finally put the air tight lid.
  • Let the ice cream set overnight.
  • Enjoy it all alone or if you are generous enough to share enjoy it with your loved ones.

DSC_1076

 

Notes :-

  • Tutti Frutti (Candied fruits), betel leaves, gulkand( rose petaled jam), fennel seeds and rose essence can be easily found in any Indian grocery store.
  • Optional – If you want you can add 1-2 drops of green food color to enhance the color of ice cream. Personally I don’t like food colors so I skipped it. 
  • As always mentioned in all my ice cream recipes chill the ingredients specially the whipping cream, condensed milk, evaporated milk if using any.

DSC_1085

Every time I decide I will cutoff sugar from my diet, I get tempted and lured by some interesting dessert recipes. When it comes to ice cream, there is hardly anyone who can resist temptations. Ice cream is utterly creamy and melt in mouth delight. This year has been the ‘ice cream’ year for me as I have tried various varieties of it since onset of summer. I am not that fond of eating ice cream except for few selective flavors but my near and dear ones do like it which motivates me to try different varieties and when they give heads up it gives me immense satisfaction. Of course, who doesn’t like all the praises attached with all the hard work you have put in! It really makes my day happy happy.

Today I have brought you the smoothest and creamiest concoctions that can me made right into your kitchen with no effort at all. I could not stress on the fact that it tastes so so much like store bought ice cream. Before I go gaga about this ice cream I just want to let you know I didn’t want to make it in the first place because of its content – Coffee and Chocolate – which are not in my favorite list. Once it was made, I was very pleased and actually liked the taste of it. The secret (or not so secret) about this ice cream is a key ingredient – Mascarpone cheese. I have never tried my hands on with Mascarpone cheese except Tiramisu cake. After the outcome with this ice cream, I think I will try this ingredient more often in my dessert and specially with ice creams. The Mascarpone cheese leads to less or no churn and less work with great results. So let not go much into talking and start with the recipe. Do try it once and let me know your inputs and reviews.

Ingredients :-

Heavy Whipping cream, chilled
1 cup
Mascarpone Cheese
6 oz
Hazelnut, Toasted and roughly chopped
1/2 cup
Coffee powder, any of your favorite
2 tablespoon
Condensed Milk, chilled
1 cup
Chocolate Chips
1/2 cup
Chocolate Shaving, optional for decoration
2 tablespoon



DSC_1082

Method :-

  • Brew the coffee powder in 2 tablespoon of water and let it cool completely.
  • Put one big bowl along with whisk attachments in refrigerator for 15- 20 minutes
  • Beat the chilled whipping cream in the bowl for about 10 minutes till it becomes dense and peaks are soft.
  • Add the condensed milk, mascarpone cheese, brewed coffee and beat on high for 5 more minutes until the mixture is well combined.
  • Finally add the toasted hazelnuts and chocolate chips and fold it gently.
  • Take a wide glass pan or loaf pan and pour the mixture into it.
  • Spread Chocolate shavings on top of it.
  • Cover it tightly with aluminum foil or plastic foil wrap so that there is no ice crystal formation. Finally put the air tight lid.
  • Let the ice cream set overnight.
  • Enjoy it as it is or with some drizzled chocolate syrup.

DSC_1095

Note :-

  • Amount of sweetness can be increased or decreased depending on individuals taste.
  • Chiller the ingredients are better the ice cream will be. This is the mantra for homemade ice creams.

DSC_1130

I wonder how simple things in life can bring so much peace to your inner self. It can be anything like your one cup of coffee or tea in the morning or one sweet gesture from a stranger. These simple little things makes your life so easy and uncomplicated. For me its my son’s sweet smile and his unconditional love. He makes my imperfect life so perfect. Same thing applies for food. You may drool over all the fancy items you see in the restaurant but when it comes to homemade food nothing can beat it. Not only its simple, healthy and nutritious but also its made with so much love. Today I am presenting you a dish which is very simple to make at home and is one of the world famous Indian dish which can be found in all or most of the Indian restaurants (Except vegetarian ones) – Tandoori Chicken or Tandoori Murgh. The dish tastes best when marinated overnight which enhances the flavor. In restaurants, its made in a Tandoor (bell shaped clay oven also used to make Naan and Roti) which is the traditional way of cooking this dish. This dish is deliciously spiced with super crisp skin to die for. Generally, in restaurants it gets its bright red color with artificial color which is not only unhealthy but also unnecessary so I skip it. The red chilli paste instead provides excellent color but it also increases spice level. The Kashmiri red chili powder or Paprika will keep the spice level low but also add rich color to the dish.
Ingredients :-

Chicken drumsticks  8 pieces
Red Chilli Paste 4 teaspoons
Ginger and garlic paste 3 tablespoons
Salt to taste
Chat Masala 1 and 1/2 teaspoon
Tandoori Masala 1 and 1/2 teaspoon
Oil 1 tablespoon
Hung Curd 3 tablespoons
Lemon juice 1 tablespoon

DSC_1116

Method:-

  • Preheat the oven at 400 degree Fahrenheit.
  • Mix everything except Drumsticks under ingredient list in a big bowl.
  • Wash the drumsticks properly and pat dry with kitchen towel or tissue paper.
  • Using a sharp knife make deep slashes in the drumsticks. This makes ensure that the marinade penetrate deep in the meat.
  • Toss the drumsticks with marinade well, cover and refrigerate it minimum for 4-5 hour or overnight. 
  • Line a baking tray with aluminum foil and place an oven proof rack over top.
  • Arrange the marinated drumsticks on the rack keeping some distance in between.
  • Cook for 30-40 minutes until the chicken is well cooked.
  • Turn the oven switch to broiler and flash each side of chicken under the broiler for about 5 minutes until the skin is super crisp and bit charred.
  • Serve it hot as a starter or a side dish.

DSC_1113.JPG

Notes :-

  • As usual I like my Chicken dishes bit spicy but here you can adjust the chili paste according to your taste.
  • If you don’t have chilli paste you can use Kashmiri or paprika powder for color.