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 !

Banoffee in a glass

Banoffee is an irresistible British dessert.I am sharing an easy peasy recipe of this pleasing dessert .It's one that's great to make if you don't have lot of time,not in the mood of real cooking.Banoffee is a word that was created by combining the words  'banana" and "toffee"....happy making...

 Recipe Ingredients

• 8 digestive biscuits                                       
• 1 cup double cream
• 2 tablespoon butter
• 1 and 1/2 piece of bananas sliced
• 2 teaspoon sugar
• 300 ml Caramel sauce
• (see recipe below)-
• 1/4 cup evaporated milk
• 1 cup brown sugar
• 100gms unsalted butter
• 1 teaspoon pure vanilla extract
• A pinch of Salt

• Recipe Preparation

  1. Put the biscuits into a grinder and grind it lightly so that the biscuit crumbles into small but chunky crumbs.
  2. Next, let the butter melt and mix it well with the biscuit crumbs.
  3. With the help of a spoon put this biscuit-butter mixture into two glass and make sure to lightly push to make the base.
  4. Then put these glass into the refrigerator for a period of 20-25 minutes.Meanwhile make the Caramel- Combine the evaporated milk, brown sugar, butter, vanilla and salt in a pan and cook till thick(about 10 minutes).Cool.
  5. Take the glass out and put in a layer of bananas. Top this layer with 2-3 spoons of caramel.
  6. Take a bowl, put in the cream along with the sugar and whisk well until it is fluffy and smooth.
  7. Spoon this cream mixture on top of the caramel layer.
  8. Follow this process with the second glass as well.
  9. You can refrigerate this banoffee for a while or serve it instantly.

ALOO TIKKI MATARA CHAAT

• The aloo tikki chole chaat is a simple recipe of the popular street food of India.The sweet and savory chaat is so appetizing,delicious , mouthwatering,tempting and satisfying.The aromas of the aloo tikki are enough to make you hungryThese aloo tikki's are stuffed with chana dal in the centre and shallow fried.You can put any veggie filling you like instead of chana.Enjoy this chatpati aloo tikki and let me know how it turned out
• For Aloo Tikki                                                                           
• Fresh boiled potatoes – 6 to 7
• Freshly chopped coriander leaves – 1 cup
• Spice mix – Red chilli powder, Caraway powder, Coriander powder
• Green chillies finely chopped – As per your taste
• Poha – 1 cup moist                                                                     
• Finely chopped ginger – 1 tsp
• For Aloo Tikki stuffing
• Chana dal – 1 cup (soaked for 4-5 hours)
• Cloves – 4
• Black cardamom – 2
• Black pepper – 7-8
• Bay leaf – 2
• Cinnamon – 1/2 stick small
• Ground spices like coriander, red chilli, garam masala etc.
• Salt
• For White peas ( Uttar Pradesh Style)
• 2 cups of white peas – soaked and boiled with no extra water.
• Salt – as per taste.
• For Mint Chutney :
• Fresh green coriander leaves – 1 cup
• Mint leaves – 1/2 cup
• Spinach leaves – 1/2 cup
• Amla
• Tomatoes – 1
• Green chilly – 2
• Ginger – 1 small piece
• Garam masala powder – 1 tsp
• Red chilli powder
• Amchur powder
• Salt will be added at a later stage while serving
• For Imli chutney :
• Jaggery aka Gur – 1.5 cups
• Tamarind water – 2 cup
• Caraway seeds – 1 tsp
• Dried dates – 1/2 cup chopped
• Ghee – 1 tsp
• Salt – Accordingly
• For Dahi :
• 2 bowl chilled thick sweet curd
• For garnishing :
• Pomegranate seeds
• Carrots and Radish grated
• Fresh coriander leaves
• 1. Mint Chutney: Mix all ingredients of chutney and adjust the spices according to taste. Grind it well. Keep aside.
  2. Imli Chutney: Heat ghee in a pan. Add caraway seeds and asafoetida. Add jaggery and let it melt for 5 minutes. Add tamarind water, dates and spices. Let it simmer for 10 - 15 minutes. Keep stirring. Keep aside to cool.
  3. Dahi / Curd : Pass the curd through a strainer. Add sugar powder. Store the curd in the fridge.
  4. Aloo Tikki Stuffing: Put all the ingredients of stuffing into a cooker and add water accordingly. Let it boil for 2 - 3 whistles and turn the gas off.
  5. Drain the extra water and grind the remains well. Make sure to not to give more than 3 whistles else the dal will be too boiled which is not required.
  6. Aloo Tikki: Mix all the ingredients mentioned. Make small balls out of it. Make a hole in the center and add stuffing to it. Shape it again and refrigerate for 2 - 3 hours.
  7. Make sure that potatoes are freshly boiled and poha is moist. Poha act as an ingredient to absorb extra starch and bind the potato well. Do not add salt in the tikki mixture as salt releases moisture which makes tikkis tough to handle and less or not crispy.
  8. Make sure to refrigerate the tikkis for 2-3 hours. Prepare the balls and cover them with a cling film. Refrigerate it.
  9. To Serve: Bring it out from the refrigerator. Let it be on room temp for 5 minutes. Put them in warm ghee. Fry till half cooked. Once done, put those tikkis on a plate. Keep aside till serving. When about to serve fry the tikki again.
  10. Frying it two times makes it a lot crisp and also you can half cook them quite early and keep. This will help you save time once your family or guests are on the dining table.
  11. When it is time to serve, fry it again till it is done. Hot crisp tikkis are ready.
  12. Garnishing: Take 2 hot crisp tikkis in a plate. Mash them a little bit. Sprinkle some salt. Remember there is no salt in tikki apart from the stuffing. Put a generous amount of white pea mixture over it. Pour Tamarind chutney and Mint Chutney.
  13. Pour dahi/curd. Pour tamarind chutney and mint chutney again. Sprinkle fresh coriander leaves, pomegranate seeds and grated radish.Enjoy......

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.