chocolate chip ice cream

These frozen treats are so simple to make...and so incredibly delicious....that they will make you rethink when you go to any ice ream parlour...... :) 

Recipe Ingredients

• 1/2 cup - unsweetened milk powder       
• 1/2 cup - sugar granulated


• 1/4 cup - brown sugar firmly packed                                   
• 3/4 cup - full cream milk
• 1 cup - heavy cream
• 1 teaspoon - vanilla extract
• A pinch of salt
• 2 tablespoon - choco-chips 

• Recipe Preparation

  1. Whisk together milk powder and both sugars till combined well. Add milk to the cocoa mixture and again mix well for about 2-3 minutes by hand or 30 secs by hand-held mixer.
  2. Add in cream, vanilla extract and salt. Mix till well combined. Pour this mixture into your mixer jar and churn it for 10-15 minutes. The resulting mixture should resemble like a soft serve ice-cream.
  3. Transfer the mixture into a ice-cream container, or a pyrex dish with a lid or any air-tight container suitable for freezing.
  4. After 3-4 hours, remove from freezer and thaw for about a minute or two and then again churn the ice-cream. Pour it back into the container and freeze again.
  5. Repeat this after another 3-4 hours. Pour the mixture into the container and mix-in chocolate chips. Allow it to set finally overnight. Serve chilled.
  My Tip: Use cream with at least 35% fat content to give firmer and richer ice-cream. Add chocolate chips in the end when you have finished repeated churning process and are ready to allow it to set for the final time. Repeated churning allows to remove any ice-crystals, leaving a smooth and perfect ice-cream.

Matara chaat recipe

Tantalizingly tasty,spicy,tangy,super quick and easy to make.Packed with all these qualities,it is a strret side favouritein North India.When I was very young  I never liked eating dals and veggies .That time there used to be a street hawker selling this chaat very near to my house. I used to get it and enjoy with chapati. Sometimes my mom also used to make this  chaat.  My kids also same and they like this chaat  so much when ever I make.Matar chaat is very famous in Uttar Pradesh in India.There are two types of matar white and green.Chickpeas(kabuli chana) can also be used for making chaat. Soon I will share it.My kids eat this chaat with bread.

Recipe Ingredients                                 

• 2 cups – Dried white peas
• 1 large – Potato
• 2 nos – Medium sized Onions
• 1 large – Tomato, chopped
• 1 tsp – Ginger, finely chopped / paste
• 1 tsp – Red chilli powder
• 1/2 tsp – Cumin powder
• 1 tsp – Cumin seeds
• 1 tbsp – Oil
• Salt as required
• Fresh coriander, green n red chillies, lemon wedges

• Recipe Preparation

  1. Soak white peas overnight or for 6 hours and pressure cook with 1/2 tsp salt for 2 hisses and not more than that.
  2. Boil potatoes until 80% cooked, peel the skin and dice them.
  3. Make paste of 1 onion, and chop the other one finely.
  4. Heat 1 tsp oil in a pan and fry the potatoes until they turn golden in color and remove them.
  5. In the same pan add 1 tbsp oil, add cumin seeds once that’s roasted, add onion paste, ginger saute well, add chilli, cumin powder, salt mix well and cook until oil starts to float.
  6. Add tomatoes and cook till it turns soft. Now add cooked peas, fried potatoes add the peas cooked water, cover and cook for about 10 mins or until they all turn to be soft and gravy in consistency.
  7. In a plate add ghugni chaat, drizzle green chuntey, tamarind chutney, chopped onions, coriander, green chillies, bhaja masala, lime juice and serve hot!
  8. Green Chutney: 1/2 cup each of Mint leaves and Coriander leaves, 1 Green chilli, 1 tsp Lemon juice, Salt / Black salt as required. Blend all with a little water and make into smooth paste.
  9. Green Chutney: 1/2 cup each of Mint leaves and Coriander leaves, 1 Green chilli, 1 tsp Lemon juice, Salt / Black salt as required. Blend all with a little water and make into smooth paste.
  10. Tamarind Chutney: 4 tbsp Tamarind paste dissolved in 1 cup water, 1/2 cup Jaggery, grated, 1 tsp Red chilli powder, 1/2 tsp Cumin powder and 1/4 tsp Salt / Black salt. Heat tamarind juice in a pan, add jaggery, mix well and cook till the jaggery dissolves, add chilli, cumin powder, salt and bring to boil, cool and store it.
  11. Tamarind Chutney: 4 tbsp Tamarind paste dissolved in 1 cup water, 1/2 cup Jaggery, grated, 1 tsp Red chilli powder, 1/2 tsp Cumin powder and 1/4 tsp Salt / Black salt. Heat tamarind juice in a pan, add jaggery, mix well and cook till the jaggery dissolves, add chilli, cumin powder, salt and bring to boil, cool and store it.
  12. Bhaja Masala: 2 tsp Cumin seeds, 2 tsp Coriander seeds, 3 Cardamom, 5 Cloves, 5 Dry Red chilli, 1 Bay leaf. Roast all, cool it and then grind to fine powder.

Appe pan pizza recipe

Small sized pizza made with brown bread and veggies....the more interesting part of this recipe is that ..it it made in an appe pan.....
These appe pan pizza were an invention out of necessity.As there was no electricity and kids were adamant to have the mini bites as the evening snack so appe pan was a boon to me.
They were gobbled up by the kids very soon...  it makes for great finger food..so make these appe pizza and enjoy...

Recipe Ingredients                                    

• Brown Bread : 8 slices
• Tomato Ketchup : 2 tbsp
• Thinly Sliced Onion : 1 Medium
• Thinly Sliced Capsicum : 1 Medium
• Finely Chopped Tomato : 1 Small
• Mushroom, Olives : Optional
• Garlic : 3 cloves minced
• Chopped Chilly : 1                                                        
• Amul Cheese Cube : 1 Grated
• Black Pepper : 1/4 tsp
• salt as per taste
• oil
• Dried herbs oregano, rosemary : Optional

• Recipe Preparation

  
  1. Heat non - stick pan. Add 1 tbsp Oil. Then add garlic & green chilly. Saute for 30 seconds till the raw smell of garlic goes.
  2. Add in the vegetables & saute for 3-4 minutes. Remove in a plate to cool.
  3. Cut small circles of bread to make the pizza base.          
  4. Heat Appe Pan. Add a drop of Oil in every cavity.
  5. Adjust the bread round pieces in Appe Pan Cavities. Brush Tomato ketchup, then fill the bread cavities with the sauted veggies.
  6. Top it with grated cheese & cover the Appe Pan with a lid.
  7. Now keep the Appe Pan on Low flame for 2 minutes, the cheese starts melting.
  8. Once the bread is brown & crisp from bottom switch off the gas.
  9. Remove the mini pizza in plate. You make spinkle little tomato ketchup to enhance the taste.
  My Tip: Serve Hot. The mini pizza ia crisp at base when served hot !