Rose infused Chai Ice Cream

The quietude while reading morning newspaper with a cup of tea in hand or the camaraderie it sets between family and friends is not ambiguous. 

I still feel chatting over a cup of tea or coffee is far better than sitting alone with your gadgets.

My husband loves tea and whatever time it maybe, you pop up the question if he wants to have tea ; the answer would be banal.

The smile at my acquiescence to make tea for him on late nights is priceless. Though he doesn't have a sweet tooth, he loves to have Ice cream at times.

So this time , I gave my man ample reason to be happy and satiate his taste buds.

I mixed his Chai and dessert and came out with this delicious CHAI ICE CREAM. ..

Ingredients :

2 1/2 cup Milk (Full Cream)

1 cup Cream (I used Amul)

3/4 cup Powdered Brown Sugar

1/3 tsp Salt 

2 1/2 tbsp Cornflour

1/3 tsp Rose white tea

1 cup Water

3 tsp Darjeeling Tea

1" Cinnamon stick

3/4 tsp Fennel seeds

8-12 Black Peppercorns

3/4 tsp Cardamom Powder

DIRECTIONS:

1: Boil water and add tea, cinnamon, fennel seeds, Cardamom powder along with pepper corns.

2: Boil further till its half in quantity. Add 1/3 tsp Rose tea in it and let it steep for 3-4 minutes.Strain it.Add Cornflour in half of this concentrate. And stir nicely.

3:In a saucepan,  add milk, cream , brown sugar ,salt and rest of Chai concentrate. 

4: Simmer it and when it comes to a steady simmer , stir it with a whisk. Simmer it for another 5_6 minutes; stirring it with a whisk all the time.

5: Lower the flame and add Chai concentrate (one with cornflour)

6: Cook on medium heat for 2 more minutes while stirring it.

7: Remove from heat and strain it in a big vessel.

8: Keep the vessel in Ice Bath (lots of ice in water in a big shallow vessel)and keep on stirring till it becomes cold.

9: Pour it in Ice cream container and freeze it till set.

                                  ENJOY!!

Salted Caramel and Chocolate Tart

Ingredients :

25 Nos. Oreos
100 gms. Butter (at room temperature)
1 Cup Sugar
90 Gms(6 tbsp) Butter
100 ml Cream (I used Amul)

1/4 tsp Salt
150 gms Chocolate
100 ml Cream

                   Directions:
1: Blend Oreos in a blender.
2: Add butter and mix it properly.
3: Line a 6" Pie mould with this mixture.
4: Press it tightly.
5: Refrigerate for 20 minutes.
6: Heat sugar in a thick bottom pan and keep on stirring it so that it doesn't burn.

7: When it's completely melted and golden brown in color, lower the heatand add butter. Give it a nice swirl with a spatula till it mixes properly.

8: Pour cream and give it a nice whisk.
9: Add 1/4 tsp salt and mix.
10: Let it cool down. Spread it over cold Chocolate mix.
11: Refrigerate for half an hour.
12: Heat water in a saucepan and melt chocolate in double boiler.

13: Heat cream on low flame .Don't let it boil.
14: Pour it over chocolate and mix it thoroughly.
15: Pour over caramel and refrigerate it till its set.
16: Remove from the Pie mould and serve.

Paneer Butter Masala

 Butter Masala or Paneer Makhani is a dish with Paneer cubes dunked in a spicy tomato gravy which is cooked in butter.

Often eaten with Rice or Paranthas, it has its hold in every Punjabi family and in restaurants all over North India.

       This is one dish which is full of flavors and can give Butter Chicken a run for its money.

               

Ingredients :

500 gms. Cottage cheese ( cubes)
2 tsp Oil
1 tsp  Ginger paste
1 tsp Garlic paste
1 tsp Cumin seeds
2 Onions' Slices

500 gms. Cottage cheese ( cubes)
 2 Tomatoes (chopped)
1 Cup Tomato Puree
 1 No. Cinnamon stick
1/4 tsp  Black Cardamom Powder
 1/4 tsp Cardamom Powder

4 tbsp  Butter
 1 tsp  Honey
  2 tsp  Tomato ketchup
 1 tsp   Salt
  3/4 tsp Red Chilli Powder
1/2 tsp Degi Mirch

3 tsp Kasoori methi (roasted)

1 cup Water
2 tbsp  Cream
2 tbsp Chopped Coriander Leaves ( for garnishing)

Directions:
1: Heat oil in a wok.
2: Add ginger- garlic paste.  Cook for 2 minutes.
3: Add cumin seeds and when it crackles, add onion slices .
4: Cook till its golden brown in color.
5: Add chopped tomatoes and cook till it leaves oil.
6: Let it cool down and grind to a smooth paste.

             

7: Heat butter in a skillet and add cinnamon stick, black Cardamom powder and Cardamom powder.
8: Add ground paste.
9: Cook for a minute and add tomato puree.
10: Add honey,  ketchup , salt, degi mirch and red chilli powder.
11: Crush Kasoori methi with fingers and add to the gravy.
12: Add water and boil it till the gravy thickens.
13: Add cottage cheese cubes.
14 :Let it boil for 2 minutes.
15: Let it cool down and add cream.

Potato and Corn Seekh

                                                              
                                                                Ingredients :

9 Boiled Potatoes

1 cup Corn + 1 cup Corn

2 Lemons ' juice

Salt, to taste

3/4 tsp Red Chilli powder

1 tsp Roasted Cumin Powder

1 tsp Chaat Masala

4 tbsp Gramflour

1 Green Chilli (chopped)

Oil for shallow frying

 Directions:

1: Grind 1 cup Corn to a coarse paste.

2: In a bowl, add boiled potatoes along with rest of the ingredients,  except oil.

3: Mash them nicely to mix.

4: Take satay stick and a ball size mixture in other hand.

5: Roll it over satay stick to form a seekh.

6: Grill on a pan and serve with mint sauce.

Quinoa and Basil Patties with Mango Salsa

I am so much in love with nuts and basil that I incorporate them in almost everything. ..be it smoothie, chicken,  patties, yogurt,salads. ..list is endless.

Though the benefits of nuts and quinoa are not unknown, I love the nutty and brilliant flavor they impart to the dishes.

With mango widely available in this season there is no need to deprive yourself of its benefits and  yummy taste.

    So toss in some herbs ,peppers and serve this Salsa with Quinoa patties

1/2  cup Quinoa

1 cup Water

3 Boiled Potatoes

1 1/2 cups Bread crumbs

3/4 cup Basil leaves (chopped )

1/2 cup Slivered Almonds

3/4 tsp Salt,to taste 

1/2 tsp Paprika

Oil for shallow frying

Directions:

1: Cook quinoa in 1 glass water 

 as per instructions . 

2: Cool them and add rest of the ingredients except oil.

3: Mix it properly.

4: Make its balls and flatten them to give it a shape of patties . 

5: Shallow fry them in hot oil and serve with mango salsa . 

  

Mango Salsa

                    Ingredients :

1 Mango

1/4 cup Red Pepper(chopped)

1/4 cup Capsicum (chopped)

1 Lemon's juice

1 tbsp Mint (chopped)

2 tbsp Coriander ( chopped)

1/4 tsp Salt

1/4 tsp Red Chilli Powder

Mix all the ingredients and serve.

Mango Salsa..

No Churn Eggless Mango Ice Cream

            A delish dessert made with fruits or other ingredients is often a requisite in scorching heat or to pacify our sweet tooth. Cravings for this frozen treat invariably ends with a halt at an Ice cream vendor.
                 

               What if you could make Ice creams at your own pace, as per your taste, in the comfort of your home??

            Shed your inhibitions and give it a shot......trust me, this is not rocket science.
           

                             Ingredients :

500 ml Cream (I used Amul)
1 tsp Vanilla Essence
250 gms Condensed Milk
2 cups Mango puree
1 cup Chopped Mango
   

                              Directions:
1: Put cream in a bowl.
2: Whisk at a medium speed till it turns into soft peaks.
3: Add Condensed milk and fold till well combined.
4: Add mango puree and fold once again till well incorporated .
5: Add chopped mangoes and pour in an ice cream container.
6: Seal with Cling wrap and freeze it for 4-5 hours.

Chicken Korma

    

Chicken Korma is a Mughal speciality which came to India through Muslim rulers ruling from 16th to 19th Centuries. 

    It is a rich yellow  colored gravy with chicken pieces prepared using  cashew nuts, poppy seeds and yogurt but here I have given it a twist since its lighter on tummy.

     
      There are different ways of cooking this dish in different parts of India.

                   
                           Ingredients :
6 tbsp Oil
1 tsp Grated Ginger
1 tsp Minced Garlic
1 Bay Leaf
1 tsp Cumin Seeds
3 Cups Pureed Onions
2 Black cardamoms
2 Cinnamon sticks
200 ml Tomato Puree
3/4 tsp. Red Chilli powder

                  
Salt , to taste
2 tsp. Cumin Powder
2 tsp. Coriander Powder
3/4 Cardamom Powder
3 tsp. Dry Fenugreek Leaves
1 Chicken (divided into small pieces)
3 cups Water
1/2 cup Cream
3/4 tsp Garam Masala Powder

                    Directions:
1 : Heat oil in a thick bottom pan.
2 :Add ginger and garlic.Saute till Golden Brown.
3 :Add a Bay Leaf.
4 :Add Cumin seeds and when it crackles , add pureed onions.
5 : Add cinnamon sticks and Black Cardamom.

6 :Cook till puree is golden brown in color.
7 : Add Red chilli powder, salt, roasted Cumin powder , coriander powder, Cardamom powder, Fenugreek leaves.
8 : Cook till it leaves oil.
9 : Add chicken pieces and cook for 3-4 minutes.
10 : Add water and mix it properly.
11 : Cook till gravy is thick and chicken is cooked completely.

12 : Let it cool down for atleast 15 minutes.
13 : Add thick cream and simmer for 5 minutes.
14 : Add Garam Masala powder.
15 : Garnish with chopped coriander leaves and serve with paranthas.