FRIED ICE CREAM

When I heard first time about Fried Ice cream, I was surprised and fascinated. I wanted to try it as soon as possible, then soon came an occasion to celebrate.  Got the recipe from my friend. I searched the recipe on internet also, in those recipes i found egg is added. So I followed easy recipe of my friend Suchi.

FRIED ICE CREAM

WHAT YOU NEED :

Ice Cream - Vanilla ( I used butterscotch, it is my fav and i love the crunchiness in the ice cream.

Bread slices , thin

Chocolate sauce / caramilized sugar syrup / or any your desired sauce

FRIED ICE CREAM...

HOW TO MAKE:

Take a bread slice, dip in water and remove. Press with your both hands to remove its water.

Keep a scoop of ice cream in the centre of the bread slice, and bring all the sides of the bread together and make a shape of the ball.

Deep freeze the balls till it freezes, it takes about 5-6 hours. Remove.

Heat a deep bottomed kadahi with enough oil in it.

When it is hot put frozen ice cream in the oil. Fry till they are crisp.

Serve warm Fried Ice Cream with chocolate sauce over it.

CARAMELIZED GOOSEBERRIES / AMLA

Gooseberry contains lot of vitamin C. When we were children my father used to give chyavanprash, which was made of gooseberry. We didn't know why we were given this chyavanprash. But we all loved it's unique taste and enjoyed eating licking the spoon and fingers. We used to wait impatiently to the next day's turn. One day my father said if you consume this jam like thing you will not get cold and cough.

CARAMELIZED GOOSEBERRIES / AMLA

What I made is not chyavanprash, but one piece of Caramelised Amla every day can make your children's immune system strong.

BOILED BERRIES

Add caption

WHAT YOU NEED:

GOOSEBERRY - 10, Big size

Sugar - 2 cups

Ginger - 1 inch piece

Water - 2 cups

CARAMELIZED GOOSEBERRIES /AMLAS

HOW TO MAKE:

Wash gooseberry well in running water.

Put in a broad vessel and pour enough water in it, and boil till it is soft or till you see the cracks in gooseberry.

Drain and separate the seeds and segment and keep aside.

In thick bottomed vessel add 2 cups sugar and 1 cup water. Keep over the heat on high flame, stir to dissolve the sugar.

Then deduce the heat to medium and cook till it gets one thread consistency.

Now grate ginger in the syrup, stir and cook again for few seconds.

Then add gooseberry segments in it and mix well. The syrup will become watery, so again cook till you get thick syrup, little dark in color.  Not to burn.

Keep it closed overnight.

Next day it will become more thick and more dark.

Pour one more cup water in it and heat.

Keep stirring to mix all together again.

Allow to boil. Once it starts coming bubbles. Close the fire.

Close the lid and keep it overnight again or at least for 6 to 8 hours.

Store in airtight glass jar.

Serve Caramelized Amla / Gooseberry as it is/ with chappati/roti.

AAM SAAT

Aam saat is my childhood memory, my grandmother used to prepare this when we were small children. I loved it eating like candy. Since it is mango season we started getting lots of mangoes from our backyard mango tree. The mangoes are very big and juicy and also sweet. We need not to add sugar in this Aam saat. But I added very little sugar to it when i put it for drying under the sun. Here the recipe goes..

AAM SAAT

WHAT YOU NEED :

Ripe mangoes - 2 +2

Sugar - to taste

Cardamom powder (optional)

HOW TO MAKE:

 Take the pulp from 2 mangoes , squeeze well or you can make its puree.

Heat mango puree and keep stirring till it becomes little hard about 10-15 minutes on medium heat.

when cold spread thin over a plastic sheet or tray and keep under the sun for 2 days. If the sunlight is very strong then i think one day is enough.

Again make the same procedure of other two mangoes. 

sprinkle sugar and cardamom powder over the first spread.

When the mango pulp is cooled spread thin over the first spread. Keep under the sun. 

When Aam saat is dried remove from the sheet and cut with sharp knife.

QUINCE /SAFARJAL MARMALADE

 I am very happy to present this special Quince /Safarjal fruit marmalade. The fruit is not very sweet but watery fruit, a little sweet and sour and there is a limit to eat this fruit as it is. So many ideas came to my mind to try milk shake, jam, payasam etc... Today I just tried marmalade and it came out so good and tastes awesome. I tried with only 2 fruits because i had no idea how it would turn. Now I feel it is worth trying. Do try this simple and tasty recipe.

QUINCE / SAFARJAL MARMALADE

WHAT YOU NEED :

Quince / Safarjal fruit - 2

Sugar - 1/2 cup, can make it less

Water - half cup

Cardamom powder - 1/4 tsp

Cinnamon powder - 2 pinches

QUINCE / SAFARJAL FRUITS

 SAFARJAL MARMALADE

HOW TO MAKE :

Wash quince fruit, peel and scrape, then you get one cup scraped flesh.

Mix water and quince scrapes in a vessel and boil on a low heat till it is soft. It may take 10-15 minutes.

After that strain the water. Keep the cooked fruit aside.

Put the strained water and sugar in vessel and heat. When the sugar syrup comes to 2 strings then add cooked fruit. Give a quick stir, otherwise it may burn. Then the fruit start releasing its water, so naturally the sugar syrup becomes thin again. Remove from the heat.

Strain again through a strainer, Keep the cooked fruits separate. Put the thin syrup back to vessel, allow to boil.

Then the syrup will become thick and starts changing the color to brown.

Now add the strained fruit and stir well. 

Add cardamom powder and cinnamon powder, mix well.

Serve Quince marmalade in bowls or can be served with chappati or pooris.

ASHGOURD KHEER

Recently my daughter's friend who was newly married came home to meet my daughter. My daughter told me that her friend will join us for lunch. I prepared few of GSB curries and was making me think of preparing a dessert. I found a small piece of ashgourd in the fridge, which was not enough for a curry. Then I suddenly remembered somebody's post  of Ashgourd payasam in some group. After peeling and deseeding the ashgourd, I got 1 cup of its pieces; I also had a cup of thick coconut milk in the fridge from which I decided to make ashgourd kheer.. and...the recipe goes like this..

ASH GOURD KHEER

WHAT YOU NEED:

Ashgourd - 1 cup ( after removing skin and seeds)

Coconut Milk - 1 cup (thick) and 1 cup thin

Sugar - about half cup

Cashew nuts and raisins - 1 tbs each

Ghee - 1 tbsp

Cardamom powder - 1 tsp

Maida/ Rice powder / Cashew paste - 2 tsp ( for thickening)

KUVALE KHEER

ASH GOURD / KUVALE KHEER

HOW TO MAKE:

Chop Ashgourd pieces in bits and cook till soft in 1 cup thin coconut milk.

Add sugar and mix well. 

Heat 1 tbsp ghee in a small pan and fry cashew nuts till brown and raisins till fluffy.

Then add coconut thick milk to the ash gourd pieces, mix.

Immediately add thickening agent to the kheer and stir well.

Pour cashew nuts and Raisins along with ghee to the kheer. 

Put off the flame.

Then add cardamom powder.

Serve warm Ash gourd kheer  as dessert.

SWEET KHICHDI

Last month we had been to my sister -in-law's place at B'lore. She had prepared so many dishes and one of them was Khichdi. She had added broken wheat to the khichdi and I found that it was tastier than the one which I usually make.  I used to prepare with semolina, which was my mother-in-law's recipe and I had already posted it on my blog. So I never bought broken wheat for the dishes that I prepare. My sister-in-law gave me a packet of broken wheat so that I can also prepare this.

SWEET KHICHDI

WHAT YOU NEED:

Chanadal - 1/2 cup

Broken wheat - 3/4 cup

Coconut gratings - of half coconut

Sugar - 1 cup or to taste

Cashew nuts - 1 tbsp

Raisins - 1 tbsp

Almonds - 1 tbsp

Cardamom powder - 1 tsp

Ghee 

SWEET KHICHDI MADE OF CHANA DAL AND BROKEN WHEAT

SWEET KHICHDI

HOW TO MAKE:

Wash chana dal and cook with enough water till soft.

Add broken wheat and cook till it is soft.

Heat little ghee in a small pan and fry the nuts and raisins.

Add sugar to the cooked chana dal and broken wheat. Stir well.

Add coconut gratings and keep stirring for a minute.

Keep stirring till the khichdi becomes thick.

Add nuts and raisins and mix well.

Add cardamom powder too.

Finally add 1-2 tbsp of ghee and mix thoroughly.

Serve warm Sweet Khchidi as Dessert. 

MODAK

This is God Ganesh's one of the fav sweets. I remember Modak a lot when Ganesh Chaturti is nearing. My mother-in-law used to make Modak at the time of Ganesh festival, with rice and also sometime with maida.  Being Ganesh chaturti tomorrow I ve to prepare other dishes too, so prepared Modak Today. This is my dear friend Rani's recipe. I must thank her for this recipe.

WHAT YOU NEED:

Rice / Rice powder - 1 cup

Salt - a pinch

Coconut gratings - 1 cup

Jaggery - 4-5 cubes

Cardamom powder - 1 tsp

SWEET CHOORNA

HOW TO MAKE:

Heat half cup of water, add broken jaggery pieces. When it melts strain through a strainer to discard impurities from the jaggery.

Transfer the jaggery syrup back to vessel and heat. 

When it starts boiling and forms one thread consistency then add coconut gratings. Keep stirring till all the water diminishes. 

Add cardamom powder. Mix well. This is Choorna, for stuffing the Modakas. 

RICE DOUGH

READY TO STEAM

AFTER STEAMING, MODAKS!

FOR THE OUTER COVER :

If you are using rice soak in enough water for an hour. Then drain.

Grind soaked rice along with salt to a fine paste, adding very little water.

Transfer the paste in kadahi, then heat adding little water to it.

Stir continuously till it becomes thick.

If you are using rice powder: Mix rice powder and salt in kadahi, then add little water.

Heat the kadahi, stir, add little water again, stir till it becomes thick.

Then Knead well so that no lumps be inside. keep covered for an hour. This process makes the dough soft and can make modaks easily without any breaks.

Take the dough out and again knead. Make small gooseberry sized balls.

Rub oil in your hands, keep a ball in between your palms and press to make a small poori.

Put 1 tsp of choorna in the center of the poori, then close the ends on the top to make Modak.

Now steam the Modaks in Cooker for 12 minutes.

CUSTARD APPLE ICE CREAM

Yesterday my husband brought a lot of custard apples from the market. My both the daughters love this fruit very much so he keeps bringing, for them. This time he brought ripe and a lot were there.  So I thought trying some sweet dishes but in the end I changed my mind and tried my own recipe. It came out so good, soft and smooth. My hubby and Driti loved this and had many bowls. Me too ..:)

CUSTARD APPLE ICE CREAM

WHAT YOU NEED:

Milk - 500 ml + 2 cups
Sugar - 10 - 12 tbs
Custard Apple - 2 ( it makes 3/4 cup pulp along with seeds)
Corn Flour - 2 tbsp
GMS Powder - 2 tbsp ( these powder available in the market)
Alginate S4 ( ice cream stabilizer ) - 1/4 tsp
Fresh cream - 1/4 cup

CUSTARD APPLE ICE CREAM

HOW TO MAKE:

Heat 2 cups milk along with Custard apple's pulp with seeds. 
Cook custard apple  till the milk  becomes from 2 cups to 1 3/4 cups.
Allow it to cool.

Take 500 ml milk and keep 2 tbsp milk separate.
Mix cornflour in 2 tbsp milk and make paste.

Now heat remaining milk and add sugar, gms powder, alginate powder and stir well.
When milk starts boiling add cornflour paste and keep stirring.
Allow it to cool.

Now remove the seeds from the custard apple pulp.
Mix this in the cooled milk.

Refrigerate this mixture for 2 hours.

After 2 hours blend this mixture well in a blender.
Keep in the freezer for 3-4 hours.
After taking from the freezer blend it again for 5 minutes.

Pour the mixture in a aluminium flat vessel, cover and keep in the freezer till it is set or firm.

Serve Custard Ice cream in a bowl with chopped nuts.

PHOVA KHIRI

PHOVA KHIRI

WHAT YOU NEED:

Phova - 1 1-2 cups
Coconut milk - 1 1/2 cups thick and 1 cup thin
Jaggery - 5-6 cubes
Cardamom powder - 1 tsp
Cashew nuts - 1 handful
Raisins - 1 handful

MADE THIS ON SUTTAPUNNAV...

HOW TO MAKE:

Fry Cashew nuts in little ghee till golden brown, remove.
Then fry raisins and remove.
In the same kadahi fry phova till it is brown.

Now melt jaggery in little water, Strain through a strainer to remove its impurities.

Now take fried phova and thin coconut milk in a vessel and heat.
Once the phova is cooked,  put jaggery syrup and stir well. Cook for few more minutes.
Add thick coconut milk and stir. Remove from the heat.

Now add cashews, raisins and cardamom powder.

PHOVA KHIRI

Serve hot Phova Khiri in bowls.

RICE + APPLE KHEER

RICE +APPLE KHEER

WHAT YOU NEED:

Basumati rice - 1/2 cup
Apple - 1/2
Milk - 2 to 2 1/2 cups
Sugar - 1/2 cup or according to your taste
Raisins - 1 small handful
Cashew nuts - 1 small handful
Cardamom - 2 pods + 1 tsp powder
Clove - 2-3

RICE APPLE KHEER

RICE APPLE KHEER

HOW TO MAKE:

Wash rice and cook in a little water along with 2 pods of cardamom and cloves.
When it is half done add milk and stir well.
Now add apple pieces and sugar. Stir till sugar dissolves. ( do not over cook apples).
If the Kheer is thick, add some more milk.

Heat 2 tsp ghee in a small pan. Add cashews fry till golden, remove. Add raisins and fry till they puffs.

Pour cashews and raisins in the kheer along with the ghee.

Finally sprinkle cardamom powder over the kheer.

Serve hot or cold Rice +Apple kheer in a bowl as a dessert.

SOYYI KHADI

Got inspired by seeing the Coconut khadi's post on FB by my FB friend... simple to make and it tastes heavenly! 

COCONUT KHADI

WHAT YOU NEED:

Coconut grating - from 1 coconut
Sugar syrup - ( 1 cup sugar + water)( according to your taste)
Besan - 1/2 cup
Cashew - 1/2 cup 
Cardamom powder - 1 tsp ( optional)

SOYYI KHADI

HOW TO MAKE:

Powder the cashews and keep aside.

Now add 1 tbsp ghee in a non stick kadahi and heat.

Add besan to it and fry till you get the aroma.

Then add cashew powder and mix well and fry again for few minutes.

Boil sugar syrup in a non stick kadahi till it brings one thread consistency.

Add coconut gratings / soyi in the sugar syrup and keep stirring till it becomes little hard.

Now add besan cashew mixture and cardamom powder and mix well.  
Add 3-4 tbsp ghee and stir it continuously till the Khadi becomes hard.

Now grease some ghee over a tray and pour the mixture on it. 
Spread evenly with a flat ladle. Allow it to cool.

When cool cut it with a knife as your desired shape.

Serve as a dessert. 

SAGU DOODHPAK

SAGU DOODHPAK

WHAT YOU NEED:

Sagu - 1/2 cup or 100 grams
Sugar - 1/2 cup
Milk - 2 1/2 cups or 500 ml
Cashew powder - 1 tbs
Saffron - a few strands
Cardamom powder - 1/2 tsp
Nuts - cashew, almonds etc 2 tbsp
Raisins - 1 tbsp

MY DTR DIPTI'S FAV.....

HOW TO MAKE:

Soak sagu in water for 1/2 an hour. Drain.
Roast nuts and raisins in little ghee. Keep aside.
Soak saffron in little warm milk and rub the strands in between your fingers.
Then add cashew powder in the same saffron milk and mix well.

Put drained sagu in a vessel along with 1 cups milk, heat and cook till sagu is cooked.
Add sugar and stir well.
Now add saffron, cashew mix and stir well. ( I added cashew paste to thicken the milk)
Then add remaining milk. Allow it to boil.
Remove from the heat.
Garnish with cardamom powder, nuts and raisins.

Serve as desserts.

BANANA CREAM

BANANA CREAM

WHAT YOU NEED:

Bananas -4 (overripe)
Cream - 1/2 cup
Sugar to taste
Vanilla - a few drops
Dates, chopped ( optional)

OVER RIPE BANANAS CAN BE USED LIKE THIS...

HOW TO MAKE :
First whip cream, sugar and vanilla essence for just a minute. Do not over whip.
If you whip for long time you will get buttery cream.
Blend separately bananas along with little sugar.
Now without much pressure mix both in a mixing bowl. Mix dates bits too.
Pour in cups of glasses and refrigerate for 2 hours.

Serve as a desert.

TRIPLE TWELVE TREAT ( TTT)

Today morning my daughter asked me to make something spl as today ws a special day, with the date being 12-12-12. But there was nothing in my mind or any idea to make anything. When my hubby brought some coconuts from our garden I thought I will try with this. I also had some fresh carrots in the fridge. Voila! and I got an idea to prepare something new on this spl day. The outcome was a success and every one in my family loved this. My daughter Dipti named this 'TTT'.

TRIPLE TWELVE TREAT

WHAT YOU NEED:

Coconut -1 medium ( gratings from the half coconut and thick milk from the other half)
Carrot, grated -1 big
Vanilla essence - 3-4 drops
Sugar - 1 tea cup
Cashew nut bits - 1 tbsp
Ghee - 1 tbsp

SPREAD FOR COOLING

YUMMY 'TTT'....

HOW TO MAKE:

Heat non stick kadai. When hot, put 4 tsp of sugar and stir. Sprinkle a few drops of water in to it.
When you get a burnt smell, add grated carrot. Keep stirring till it becomes dry. Remove and
keep aside. 
Now add coconut milk. When it is boiling, add coconut gratings. Keep stirring till all the milk evaporates. 
Then add carrot gratings, vanilla essence  and cashew bits and stir again.
Now add sugar to it. Keep on stirring.
Finally add ghee.
When it becomes thick and a bit hard, put off the fire.

Now take a flat plate, spread a little ghee and pour this mixture in to it. Spread evenly.
Allow it to cool. 
Now cut the burfi in your desired shape.

SWEET KICHADI

SWEET KICHDI

WHAT YOU NEED:

Battani dal / Chana dal 3/4 cup (normally kichdi is made of chana dal but I prepared it with battani dal)
Rava  1/2 cup
Sugar 3/4 cup
kismis 1 handful (Roasted in little ghee )
Cashew nuts 1 handful ( Roasted in little ghee)
Cardamom powder 1 tsp 
Ghee 1-2 tbsp

DAL KICHDI

HOW TO MAKE :

Pressure cook Chana dal or Battani dal for 10 to 15 minutes.
Pour the cooked dal in a kadahi and mash lightly. 
Add a cup of water in to it and keep on the fire.
When the water is boiling reduce the heat and add rava. Stir well.
Now Add sugar and stir continuously till the sugar dissolves.
Finally add cashew nuts, kismis, cardamom powder and ghee. Mix well.

Serve hot in a bowl as dessert. 

CARROT MILK KHEER

CARROT MILK KHEER

WHAT YOU NEED:

Carrots  8-10 medium
Sugar  3/4 cup
Milk  500ml
Ghee 3 tsp
Cardamom  7 pods
Cashew nuts  1 small handful
Almonds, chopped  10-12 

AWESOME KHEER!

HOW TO MAKE:

Wash carrots and pressure cook for 10-15 minutes.
When carrots are cool remove its skin.
Blend carrots, cashew nuts, cardamom (discard the outer cover) and sugar together.
Heat ghee in a thick bottomed vessel. Add chopped almonds and fry till they are golden.
Add blended carrots in it along with milk. Stir well. Boil the kheer for few minutes.

Serve the Carrot Milk Kheer hot or cold in a bowl as a dessert.

JACK FRUIT HALWA

JACK HALWA

WHAT YOU NEED:


Jackfruit pulp 4 cups
Sugar 3/4 cup or to taste
Ghee 1/4 cup

JACK PULP

JACK HALWA

HOW TO MAKE:


In a non stick kadahi, put jack pulp and keep on the flame.
Keep stirring till it is cooked or changes the color.
Add sugar and continue stirring till it gets hard.
Then add ghee and stir it till it becomes more hard.


Serve it hot or cold  as desert ...

CARROT HALWA

CARROT HALWA

WHAT YOU NEED:


Carrots grated 5 1/2 cups
Sugar 1 1/2 cups
Milk, thick 1/2 cup
Cashew nuts broken 1 tbs
Ghee 3 tbsp

CARROT/GAJAR HALWA

HOW TO MAKE:


Heat thick bottomed or non stick kadahi.
Put grated carrots in the kadahi and stir several times till it becomes dry.
Add thick milk and cook carrots till the milk evaporates.
Then add sugar and stir. 
Keep stirring.
Add ghee to it and stir again till it becomes hard.
Decorate it with roasted cashews in ghee.


Serve hot or cold as a dessert...

BEET DESSERT

I had a really good reason to make some sweet desserts today. Today, 26th November is my dear sister's wedding anniversary, a happy and great day for all of us. With lots of love and affection I have prepared this Dessert for her and her husband, a lovely couple.

BEET DESSERT

WHAT YOU NEED:


Beetroot grated 4 1/2 cups
Thick Milk 1 cup
Ghee 1 tbsp
Sugar 1 1/2 cups
Cashew bits 1 tbsp

YUMMIEST!!!

HOW TO MAKE :


Heat a nonstick kadahi. Add grated beetroot and let it boil on low heat till all the water contents go.
When it is completely dry then add thick milk. Let it boil till milk evaporates. Stir occasionally. 
Add sugar and stir till it becomes dry or its color changes into black. 
Add ghee and cashews and keep stirring till it becomes little hard.


Serve cold in a serving bowl.