Oreo Ice cream recipe

A very cool cool icecream which wil lmake every one to ask for more.This recipe beats any store bought icecream.In fact it is an addicting recipe and the easiest ever ice cream for your near and dear ones.Love it...amazing cooking...anamika
  Ingredients:
1)250g cream(  Amul dairy one)/ I use malai
2)Oreo chocolate biscuit-1 pkt                                                 
3)Sugar powder-1bsp
4)vanilla essence- 1.5tbsp
5)Milk powder-1cup
6)Milk 1/3 cup(already chilled)

Procedure:
1.Take 250gm cream,1/3 cup milk and chill it in refrigerator and when it is chilled, beat it with powdered sugar.
2.Once it became thick, added vanilla essence and milk powder and again beat it lightly.
3.Crushed the Oreo biscuits( I put them in a ziplock packet and fine crushed them), then lightly with the help of spoon mix these oreo biscuits crunch with the ice-cream mixture.
4.Garnish it  with choco-chips and keep it in the freezer( in an air-tight container )

Dahi gujiya chaat recipe

Half moon shaped patties made up of soaked and ground urad daal stuffed with chopped dry fruits and then deep fried ,soaked in water and put in chilled curd and served with khatti imli ki chutney  is a very popular Indian snack and an integral part of holi celebration.Happy cooking and wishing all my beautiful readers a colourful holi!!!! Anamika

Ingredients                                                                      

250 gms white urad dal
1 tbsp chopped ginger
1 tbsp chopped green chillies
Pinch of heeng
2 -3 tbsp of water for grinding

For stuffing

3 tbsp peanuts
1 tsp chopped green chillies
1 tsp chopped ginger
1 tbsp chopped coriander
Pinch of red chilly powder
Pinch of salt

Oil for deep frying

3-4 cups beaten curd
Salt to taste
2 tbsp sugar
Pinch of kala namak
1 tsp red chilly powder
1 tsp bhuna pisa jeera
1 tbsp chopped coriander

Method

Soak urad dal for at least 6 hours. Then grind the dal with ginger and green chillies, grind the dal in small quantity so that it grinds properly. The dal batter should be smooth but thick . Soak the peanuts for an hour, peel them and chop in small pieces. Mix the rest of the stuffing ingredients in the chopped peanuts. Heat the oil for deep frying ,first on high then on medium .Now take a plastic sheet and put it on a kitchen platform. Now with water wet the sheet ,now make a ball from the batter and flatten on the sheet in round .Put little stuffing in the flatten batter and cover from the other side making a semi circle. Now with wet hands slide the badas in the oil and fry till light brown .In this way fry all the badas. Put the fried badas in the big vessel filled with water and little salt .After an hour squeeze out the water from the badas and keep aside.

Add salt ,sugar ,kala namak to the beaten curd .Now dip the badas in the curd and take them out .Arrange the badas on a serving plate and garnish with red chilly powder ,jeera powder and chopped coriander. You can serve with imly chutney also.

Paneer cheesy lollipops

Paneer cheesy lollypop are the perfect appetizers for a tea time or for house party.These crispy lollies are crispy outside and soft inside...melt inside very humbly...Do try these yummy savoury lollies......happy cooking....anamika
INGREDIENTS                                                                    
1 cup grated or mashed paneer
1 large or 2 medium sized boiled and mashed potato
1/4 cup grated cheese
1 tsp coriander powder
1 tsp chaat masala
1/2 tsp kasuri meethi
1 tbsp cornflour
1 cup bread crumbs
6-7 ice-cream sticks or candy sticks

METHOD
Mix all the above ingredients except for sticks, breadcrumbs and cornflour. Make dough and then medium sized balls and keep in fridge for 15 minutes.

Heat oil in pan.

Make thin batter with cornflour and water.

Dip balls in cornflour and roll in all over the breadcrumbs.

Deep fry on low flame till golden and crispy.

Insert stick and serve!

DOUGH SHOULD BE LITTLE HARD IF IT IS LOOSE ADD SOME BREADCRUMBS.

Pictorial:












1. Mix all the ingredients except for cornflour, breadcrumbs and stick for making balls.

2. Make dough and make medium sized balls. Keep in fridge for 15 minutes.

3. Dip in cornflour batter.

4. Roll in breadcrumbs.

5. Deep fry on low flame till golden and crisp.

6. Gently insert stick.

7. Serve and see smiles on your children face.

Chikoo Rabri

Chikoo also known as Sapota is a round brown fruit which pop all over the world during springs.I am very fond of eating chikoos.This chikoo rabri is truly delicious to eat.This rabri can be enjoyed after a filling meal to promote digestion as this fruit is high in fibres.Chikoo along with milk is very healthy. Enjoy this innovative rabri.....anamika
  Ingredients :
Chikoo - 2 pc
Milk - 1 glass
Rose Sharbat - 2 tbsp

Recipe : Grind the chikoo in paste by adding 2 tbsp milk and freeze
Chikoo cubes. Now make Rabri from lefted milk. Take a
heavy bottom pan, boil the milk until it reduced to one
quarter. [boil at lowe flame] We have to refrigerate
Rabri about for 1 hour. Now take a glass, fill it with
Chikoo cubes, now spread 2 tbsp cool Rabri, and
final step, garnish it with Rose Sharbat with the help
of spoon. Your kool kool Icy Chikoo Rose Rabri
is ready to serve!!

Note : Make Rabri without Sugar.

                                               

Gujiya...delightful holi.

Holi is almost upon us and besides the colourful celebration ,almost everyone looks forward to the delicious traditional delicacies served up on the occasion.Our humble gujiya is a wrapped and fried pastry with khoya and dryfruits .In northen states of India it is popular as gujiya whereas in Maharashtra and Karnataka it is famous as Karanji.

 The Recipe: (For about 30 gujiyas)

For the Shell:

• 2 cups All Purpose Flour
• 4 Tbsp. ghee\
• 1/4 cup Water + /- 2 Tbsp. water

For the Filing:

• 200 g Khoya/Mava (Indian cooked dried milk) cut in small cubes
• 1/2 cup dry fruits (cashews, almonds, pistachios) slivered, sliced thin
• 1/4 cup raisins (green/golden ones are preferable )
• 1/2 cup sugar
• 1 Tbsp. Cardamom powder (I even crush the cardamom seeds using a rolling pin when in hurry)
• ghee/Vegetable  Oil for frying

For the binder:

• 2 Tbsp. All Purpose flour
• 1/4 cup water

To make the shell dough:

Add the gheel to the all purpose flour and rub the mixture between the palms of your hands. The ghee should be uniformly distributed in the flour and should resemble fine bread crumbs.

Add the water slowly to the flour and make a stiff dough. It is important to knead the dough well for good gujiyas. A good tip for all such dough is to set aside a tsp. of ghee initially and then at the very end add it in a corner of the plate you are using to knead. The dough is then broken in 2 -3 pieces and then made smooth by touching those pieces with the ghee in the corner till all the oil is absorbed. Cover the dough and let it rest for 1/2 an hour while the filling is prepared.

Stiff gujiya dough

Khoya, nuts, raisins and cardamom…….filling’s ready…it will be crumbly when dry

To make the filling:

Heat a wok or a saucepan on medium heat (no. 5 mark) and add the khoya (milk solids) in it.

Use a spatula to break the big lumps of the khoya.

Keep frying the khoya till it turns golden brown. The heat can be reduced a little bit if you are not able to stir all the khoya to (no. 4 mark). Once the khoya turns brown, add the nuts, raisins and cardamom powder.

Let the mixture cool and then add sugar to the mixture. The sugar amount can be varied as per taste too.

To make the Gujiyas:

First prepare the binder paste by mixing the all purpose flour and water. Set it aside.

The dough should be more pliable now as it has rested (goes same as humans ;-) ). Break the dough into 30 equal parts and keep rounding them with your palms as you are breaking. Cover the broken and rounded dough with a moist cloth so that they do not dry too much.

Using a rolling pin, roll each dough ball into a round about 2.5″ in diameter.

Apply the binder paste along the edges. Use your index finger to dip in the binder paste and then spread it around the circumference of the rolled out round.

Add about 1 Tbsp. of the filling into the round and fold the round into a semicircle now. At this step, you can either press all the edges hard so that they do not open, or use a gujiya mold  or make a murri. The murri is made by pulling very small portions of the dough edge and rolling it over the edges. Honestly, it is a little difficult to write about it, its easier to learn when seen. I shall try someday to insert a video here but that has to wait. Keep the prepared gujiya aside and cover with a moist towel while you prepare the other gujiyas.

 

Almost round ;-) dough and filling

Folding and closing in process

The wok or frying pan should at least have 2″ of gheel. Start heating the ghee on medium heat as you prepare the gujiyas. Once 5 or 6 gujiyas are ready, add them to the ghee. Drop a tiny dough piece to check the ghee. It should not be so hot that the dough ball comes to the surface at once. The ghee should be just hot enough that the dough ball stays immersed for about 30 seconds. You should be able to see the bubbles as you add the dough piece. Lower the heat just a little bit to about medium low (gas mark 4) and fry the gujiyas till golden and crisp.

Gujiyas in hot ghee

Serve hot or at room temperature. These gujiyas keep well for at least 2 weeks in an airtight container.

These gujiyas are sometimes further dipped in sugar syrup. The consistency of the sugar syrup varies. The sugar syrup can be quite dry or even a little liquid resulting in different tasting gujiyas. I most often like it without the extra sugar though the other kinds have their own place in my heart;-) .

l

  

Choky Bisky

A recipe full of fun and very simple to make,perfect for those moments whenever you want something sweet but don't feel like turning on the oven.Even kids can be involved in the process as they love crushing biscuits and pressing the mixture in pan.Happy making. Anamika
Ingredients::
                  Marie Biscuit            - 15 pc                                                   
                 Chocolate sauce     - 5 tbsp [for kneading]
                 Dry fruits                 - few almonds, cashew chopped
                 Cashew powder      - for decorating


Recipe ::  First grind the biscuits in mixer grinder [not much fine]
                Take a bowl, add biscuit mixture, add chopped dry 
                fruits, now mix chocolate sauce to it, mix it well, and 
                knead a dough. Take cake mould, grease it with ghee,
                now put that dough in cake mould, press it with your 
                hands. Put it for aside 2 minutes. Take a knife and run           
                it along the edges to loose the cake. Now take serving 
                plate and place it on a cake mould. Now, lift the 
                serving plate along with the cake mould and invert
                the whole thing. 
                Now, u can decorate with cashew powder, make any 
                design u want like, smily face, or heart shape.