Chocolate ice cream

 Chocolate ice cream-

Rich and creamy homemade chocolate ice cream, with milk, cream, sugar, chocolate and cocoa.

INGREDIENTS-

½ cup baking chocolate1/3 cup cocoa powder1/2-cup sugar2 cups milk2 cups cream½ cup milk powder1/4 teaspoon instant coffee (optional)1 teaspoon vanilla ecence¼ cup choco chip

METHOD-

Melt chocolate in a double boiler. When it is melted, transfer the chocolate in heavy-bottomed to pan heat to medium flame.
Add half cream, cocoa powder and half of the sugar, Remove from heat.Add milk,milk powder,sugar,coffee and vanilla ecance . Mix it well with the help of hand-grinderTill it becomes thick & bubbles start coming out of it.Add choco chip to it & mix it wellPour the ice cream into mouldKeep it in refrigerator to coolAfter two hours take it out and mix it again with hand grinder.Keep it in refrigerator for overnightServe it cool with a garnishing of grated chocolate



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Anjeer shake

Anjeer shake

Ingredients:

6 chopped Anjeer (Fig)
1½ glass milk
ice cubes
2tbs honey

method:

Blend all the ingredients together. Serve chilled.

Note: consume it within 5-10 minutes otherwise it's taste will be changed

Mango smoothie

Mango smoothie

 

ingredients-

1 small white chocolate1 ½ cup wiped cream2 cup mango pulp
½ cup fresh cream
2 tbsp sugar (powdered)
1 mango cut into pieces

method-

Put ½ cup fresh cream in pan add keep it in medium heat.
Put off the heat
Add chocolate to it and stir it till it melts.
Add mango pulp to it
Add sugar to it
Add 1 cup wiped cream to it
Add mango pieces to it and start folding it
Pour the pudding in small glasses
Garnish it with wiped cream.
Keep it in refrigerator for over night.
Serve it cool

Paneer Tikka Masala gravy

Paneer Tikka Masala gravy

Ingredients-

Paneer 250 g cut in to 1” cubes

For Marinade

Yogurt ½ cup

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Kashmiri red chilli powder 2 teaspoons

Garam masala powder 1 teaspoon

Lemon juice 2 tablespoons

Salt to taste

Mustard oil 2 tablespoons

For gravy-

2 medium tomato puree

Entire pack of suhana paneer tikka masala mix 50 g

Milk ½ cup

Oil 2 table spoon

Water 1 ½ cup

For garnishing-

1/4 cup cream

Coriander leaf

Method-

To make the tikkas combine all the ingredients for the marinade and whisk well.

Dip paneer cubes in the marinade and set aside to marinate for half an hour, preferably in the refrigerator.

After an hour, take a pan add grill the paneer cubes on it

Make a paste of suhana paneer masala mix with milk.

Heat oil in a pan, add tomato puree and cook for 4-5 minutes till oil out.

Add paste cook for 1-2 minutes on low flame.

Add paneer,water and simmer for 5-6 minutes on medium flame till grave thickens.

Garnish with cream and coriander leaf.

Serve naan and roti.

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Aam papad

Aam papad

Ingredients-

Mango pulp 250 gram

Sugar 2 table spoon

Cardamom powder ½ teaspoon (green)

Ghee 1 tea spoon

Method-

Add the pulp and sugar in a kadhai. Let it boil on medium flame.

After it comes to boil, cook for 8-10 minutes and stair continuously .mix cardamom powder.

Until the pulp thickens and slightly changes its colour.

Now grease a plate with ghee, spread the mango mixture in the plate.

Now keep this plate out in the sun to dry.

Keep it under sun for 2-3 days….

After that cut the pieces of aam papad and serve it

Rest of them keep it in airtight jar

Instant jalebi

Instant jalebi

Ingredients-

maida 1 cup

Yogurt 1/2 cup

Sugar 3 cups

Saffron (kesar) a few

Baking powder ¼ tea spoon

Lime juice ½ tea spoon

Ghee for deep-frying 

yellow color 1 pinch 

Method-

In a large bowl, whisk refined flour, yogurt, baking powder and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 2 hours.

Beat the batter with your hands again for few minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves

Add saffron and lime juice cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm.

Heat sufficient ghee in a kadai on medium heat.

We have filled a small bottle (You can also use a ketchup dispenser) to dispense Jalebi Batter.

Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.

Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.

Chinese Moong Pakode

Ingredients-

1 bowl soaked moong dal

2 pinch soda

2 chopped onion

2 chopped green chillies

Salt and Red chilli powder as pr taste

Refined oil for deep fry

2 serving spoon tamato ketchep

1 table spoon chilli sauce

2 tea spoon white vinegar

2 tea spoon soya sauce

1 tea spoon cornflour

Method-

Mix moong dal with soda, salt, red chilli powder,chopped green chillies, chopped onions and beat them properly.

Make small pakodas.

Mix cornflour, chillie sauce, white vineger, soya sauce, tamato ketchup with 2 serving spoon water in other bowl.

Now put 1 serving spoon refined oil in pan.

Now put bowl mixture into the pan.

after two minutes put the pakodas in the pan and mix 2-3 minutes.

Serve them hot...!!