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.

Mathia- spicy Puri

Mathia is a spicy purioriginally hails from Punjab ( I think so :) or Gujarat?? Actually this is how my Mom makes it ,but she doesn't know which part of India it belongs to. I tried to google it and ended up in confusion. Some have it as a snack; some others with sabji (vegetable side dish); But we have it for breakfast or dinner just like we do eat puris alonwith any curries,bajis etc. A slightly flavored puri with an appealing shape and so is loved by the kids.

Ingredients:

Maida/White flour 3 cup
Yoghurt 1/4 cup
Cumin/jeera powder 3/4 tsp
Pepper 1/2 tsp
Salt

Method:

Make dough with the ingredients mentioned above. 

Make equal balls out of it and roll it into circle like puris.

Then fold it into semi circle; Fold again into a triangle shape. Roll again in such a way that the shape remain intact. 

Deep fry in oil just like you do for puris. Some don't like to puff it up like puris. In such a case, you can prick the puris with fork once it is flattened and before frying.

Almond Mocha Cake frosted with Mocha Mousse

This one post as you all can see is something I wanted to post since last Christmas; the decor was done based on that ; but because of some  or the other reason,this post kept on lagging. This cake is spongy, soft and coffee flavoured cake. The sponge recipe is taken from Khana Pakana.com whereas the mousse recipe is from Betty Crocker's Official website. The crunchiness of almonds and the strong flavor of coffee makes this  a delicious and rich cake.

Ingredients: 

Butter 4 oz

Eggs 2 ,separated

Caster Sugar 1 cup

Flour 1 cup

Almonds ground 1/2 cup

Sour cream 1/2 cup

Warm water 1/4 cup

Baking powder (heaped) 1 tsp

Vanilla essence 1 tsp

Coffee 1 tsp

Flaked Almonds (roasted for decor) 2 tbsp or more

Cocoa powder 2 tbsp

Method:

1. Grease an 8 inch pan well. Dissolve coffee in water and blend with cocoa powder.

2.Beat butter, caster sugar and vanilla essence till light and fluffy.

3.Add in egg yolk at a time and beat.

4. Also add in sour cream and ground almonds.

5.Sift together flour and baking powder and add to the butter and sugar mixture also mix in the coffee and cocoa mixture.

6. Beat egg white till stiff. Fold this carefully into mixture. Pour this into the greased pan.

7.Bake on 180 C for 40 mts.

8.Remove, cool completely.

9.Then spread with the filling of your choice and sprinkle with toasted almonds.

Mocha Filling:

Ingredients

3/4  cup whipping cream

2 tablespoons granulated sugar

          1/3 cup  cold brewed coffee

          

          1 cup semisweet chocolate chips (6 oz)

2 teaspoons vanilla

• To make mousse, in 2-quart saucepan, mix 1/4 cup of the whipping cream, the granulated sugar and 1/3 cup coffee. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat. Stir in chocolate chips with whisk until chips are melted. Stir in 2 teaspoons vanilla. Pour into large bowl; cool to room temperature, about 10 minutes.
• In chilled medium bowl, beat remaining 1/2 cup whipping cream on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.

Trim off rounded top of one cake layer. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Place 1 layer, cut side up, on serving plate; spread with one-third of the mousse. Repeat with second and third layers. Top with fourth layer, cut side down. Spread topping over side and top of cake. Cover; refrigerate at least 1 hour before serving. Store covered in refrigerator.

Mughlai Chicken & Mince Pulao

Mughlai Chicken pulao is one delicious and aromatic recipe savoured by each and every member of my family. I was in search of easy made chicken recipes that I got stuck in this wonderful place 'indian food forever'. There are so lots of authentic recipes , wanted to try all; but tried this one ; not once but thrice till now. 'A pulao packed in spices and aroma' thats how I define this dish.

Ingredients:

1 Chicken
1 kg Minced Mutton (optional)
2 cups Clarified Butter (Ghee)
4 big sized Onion  minced
1/4 kg Curd
1/2 kg Rice
1/2 tsp Saffron
Few Sliced and fried Almond
4 Bay Leaf
1 " long piece Cinnamon
10 Cloves
10 Cardamoms
18 Pepper corns
3 pods Garlic
1 " long piece Ginger
1 tsp Red Chili Powder
2 tsp Coriander Seeds Powder
1 tsp Cumin Seed Powder
1/4 tsp Turmeric 

Method

• First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
• Now heat 4 tblsp of ghee and fry 2 onions till brown.
• Add half the whole spices and then add chicken and mince meat and let it brown.
• Add ground spices and fry for a few minutes along with chicken and mince.
• Add 2 cups of hot water, cover and cook till chicken is tender.
• Beat the curd with saffron and add to chicken.
• Cook uncovered for 10 minutes.
• Remove from flame and keep aside.
• Now heat the remaining ghee and fry bay leaves and remaining whole spices.
• Add onions and brown them well.
• Add rice and fry till brown.
• Add enough water to cook rice and also 1 tsp of salt.
• Spread a layer of rice on a flat serving dish and then another layer of meat.
• Repeat with one more layer of each.
• Garnish with almonds.