Gulab Jamun Ice cream - from the scratch

 Gulab Jamuns are perhaps one of the most liked Indian desserts. It was confined to the Northern States before; but these days this special dessert finds its place on any dining table in India irrespective of region. As a variety, these are served with Rabri or Ice creams also.

Last month , I too made them for my guests alongwith a simple yet delicious chocolate cake. When they left here, there was some leftovers of the cake frosting and gulab jamun which I transformed into this yummy dish. Did nothing but layered gulab jamun in an airtight box and poured the cream. Set it to freeze. You can do this with ice creams too... Beat any of the shop bought ice creams and repeat the same procedure. Anyways I'll give you the recipe for the cream I used here which is also delicious and can be served for any of your guests and yea... your kids will love this for their summer holidays.
  

Ingredients:

 Gulab Jamuns (soaked in syrup)

Fresh Cream 1 cup

Icing Sugar 2-3 tbsp or more according to your taste

Cocoa powder 2 tbsp

Vanilla essence few drops

Method:

Prepare  Gulab Jamuns. (check the link for the recipe). Press the soaked jamuns slightly so that excess syrup is drained. Now the jamuns are ready to use.

Whip up the cream till soft peaks form. Add rest of the ingredients such as icing sugar, cocoa powder and vanilla essence. Whip till stiff peaks form.

Take an airtight container. You can re use any ice cream box for this. Layer your  Gulab Jamuns alternatively. Don't layer it too near. That is; place one gulab jamun and leave a place for another one and then keep one more after that. Just like chess or something. Pour your cream mixture over that so that your gulab jamuns are covered nicely. Tap on the flour so that the cream reaches every nook and corner.

Place one more layer of gulab jamuns over that. This time keep your jamuns above the empty spaces where you didn't keep your jamuns but cream. Pour the cream over it and repeat the same procedure. Tightly close the lid and freeze atleast for 3 hours or till you use. 

If you are using ice creams, beat nicely and do the same procedure. 

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Fish tikka masala

 Indian cooking includes a variety of cooking methods like frying, steaming, grilling or a combination of any of these. We use a variety of cookware from like stones,claypots, glass, metals etc. Tandoor is one such cooking method- a clay oven , originated in Punjab and is famous for the texture and aroma it offers. Tandoori Chicken, tikkas, Nan, Tandoori rotis are some of the famous dishes slow cooked inside tandoor . These can be made in household kitchens in ovens or pans; but still Tandoor is the best and nothing can beat that.

Indian cooking uses a blend of spices in its dishes; from rice to beverages; from herbs to spices; it uses everything that it gets hold of. This recipe is  a creamy dish which is flavored with spices and I bet many kids who hates fish will lick their fingers off after having this. The fish which is marinated in yogurt and some other spices is grilled or panfried first and then added to the delicious gravy. You can substitute chicken with fish for Chiken Tikka Masala.

Ingredients:
For marinade: 

• 1 cup fresh yogurt (should not be sour)

• 1 cup finely chopped fresh coriander leaves

• 2 tbsps ginger paste

• 3 tbsps garlic paste

• 3-4 tbsps garam masala

• 6 peppercorns/ 2 dry red chillies

• 3 tbsps lime/ lemon juice

• 1/2 tsp orange food coloring

• 1 kg Fish Fillets and cut into 2" chunks

For the gravy:

• 2 medium-sized onions finely chopped

• 6 cloves garlic chopped fine

• 5 pods cardamom

• 1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine

• 2 tbsps garam masala

• 2 tsps soft brown sugar

• 1 cup single cream

• 3 tbsps almonds blanched and ground to a paste

• 3 tbsps vegetable/ canola/ sunflower cooking oil

• Salt to taste

Method:

• Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.

• Pour the above mix into a large bowl and add yoghurt. Mix well. Add the fish pieces and mix well. Cover the bowl and refrigerate. Allow to marinate atleast for half an hour.

• Thread the fish onto skewers and keep ready. Skip this step if you are pan frying.

• Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the fish is browned on all sides and tender. Keep aside.

• To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.

• Now add the cardamom and the garlic. Fry for 2-3 minutes.

• Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.

• Add the grilled Fish Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.

• Add the cream and mix well. Turn off the flame.

• Garnish the dish with chopped coriander leaves and serve hot with Naans.