Monday, May 14, 2012

Butter Scotch Ice Cream

" A mother is not a person to lean on, but a person to make leaning unnecessary."

Dorothy Canfield Fisher

A special treat to all the hardworking mothers, who each and everyday try her best, to make her kids day a special day, everyday. HAPPY MOTHERS DAY!!..:)...:D!!!!

Milk Full Cream                        1 Liter
Milk Powder                               4 Tbsp
Powdered Sugar                        6  Tbsp
Fresh Cream                             100 gms
Butterscotch essence                 1 tsp
Yellow Color                            2 drops
Cashew/Walnuts                       1 Tbsp
Sugar                                        1 Tbsp (for caramel)
Ice cream Stablizer                    1/4 tsp
Liquid Glucose                          1 Tbsp

In a cup of  cold milk add milk powder, ice cream stablizer, three tablespoon of powdered sugar. Mix very well and keep aside.
Boil remaining milk and add the ready paste and mix well. Simmer the fire. Add liquid glucose and mix. Stir regularly to avoid lumps.  Cook it for 20 to 25 miutes on slow fire. Switch off the fire. Strain if necessary.
Transfer into a aluminium container and freeze it for three to four hours or till it is almost set.
Now Take fresh cream in a bowl. Add yellow color, butter scotch essence and remaining  powdered sugar and mix very well. Remove half set ice cream from the refrigerator. Divide it into two batches and churn each batch separately in a mixer. Fold  in fresh cream mixture . Pour into ice cream container. Decorate with walnuts. Add Caramel and refrigerate again till set.
Note for caramel add sugar in a non stick pan and cook on slow fire till the sugar melts and change into brown. Transfer the liquid to a greased plate. Let it cool. Coarsely powder it with the help of rolling pin.

Tuesday, May 8, 2012

Vegetable Momos

Time for Blog Hop Wednesday. For this month I'm paired with Rajni @My Kitchen Trials. She has a wonderful space.I would like to try some more recipes from her blog but for today I selected Vegetable Momos from her space. We enjoyed a lot.... :)...!!!

For Covering

All Purpose Flour    2 Cups
Oil                           1-2 tsp
Salt                          1/2 tsp

For filling

Cabbage                      1 medium
Carrot                         1-2
Ginger garlic paste    1 tsp
Green Chilly              1-2 (chopped)
Oil                             1-2 tsp
Salt                            as per taste
Black pepper powder 1/4 tsp

For Chutney

Whole Red Chilly       4-5  (Soaked in water)
Orange red Color       a pinch
Garlic Cloves              5 to 6
Sugar                          1 to 2 tsp
Vinegar                       1 to 2 Tbsp
Oil                              1 tsp
Coriander seeds          1 tsp
Salt                              as per taste
ginger                          a piece


Combine APF, salt, oil and water to knead a soft and firm dough. Rest for ten minutes.
Wash and grate the cabbage and carrot. Add 1/4 spoon of salt and mix. Rest for ten minutes and squeeze out the water.
Meanwhile heat one tsp oil in a pan. Add ginger garlic paste and saute it for two minutes.
Add green chillies, cabbage and carrot. Stir. Add salt and black pepper powder. Cooks for 3 to 4 mins.
Switch off the fire. Stuffing is ready.
Prepare small marble size balls from the dough  Roll it out into small pooris. Place small amount of stuffing and shape into momos.(as shown in the picture)
Heat sufficient water and steam the momos on a greased container from both the sides till done.

For Chutney
Grind soaked red chillies, garlic cloves, ginger, coriander seeds  in a blender by adding some water.
Heat one tsp oil in a pan. Add chutney and saute it for a minute or two.
Add vinegar, a pinch of orange red color, soya sauce and sugar. Cook for another two minutes.
Switch off the fire. Serve hot steamed momos with this hot chutney.   

Blog Hop

Wednesday, May 2, 2012

Tandoori Fried Paneer

This evening some of my friends came over for tea and with tea gossip always comes along. Fortunately I had Paneer resting in my fridge. I got the chance to prepare this new and quick snack of paneer, no occasion can be better than this one for this snack. so here goes the recipe...


Paneer/Cottage Cheese          250 gms
Cornflakes (crushed)              2 Spoon
Maida/APF                            3 Spoon
Curd                                       2  Spoon
Bread Crumbs                         2  Spoon
Amchur Powder                      1/4 tsp
Tandoori Masala                      1 Spoon
Black Pepper Powder              1/4 tsp
Ajwain                                     1/4 tsp
Salt                                          as per taste


Combine APF, curd, salt, ajwain, and  black pepper powder in a bowl. Add some water to make a thick batter.
Mix crushed cornflakes, bread crumbs, tandoori masala and amchur powder. Keep aside.
Heat sufficient oil in a deep bottom pan.
Cut the Paneer into squares. Dip the pieces in the ready batter.
Coat each piece with ready masala and deep fry till golden brown in color.
Sprinkle tandoori masala and serve hot with green chutney and tomato ketchup.