Butterscotch Ice cream

A year ago, at a family friend’s get together, we all friends were discussing about ice creams. I happened to mention to them that recently I happened to try avocado ice cream. While the discussion was on, one of my friend’s expressed her wish to relish butterscotch ice cream. She told me that if ever you try butterscotch ice cream at home do let me know. I don’t mind driving to your house, for more than two long hours just to relish the ice cream, she said. She also mentioned that after coming to US, she tried many butterscotch ice cream but, non gave her that satisfaction that she got after she had any such ice cream back in India.

From that day onwards, it always ringed in my mind that I have to try out butterscotch ice cream for this friend of mine. I started exploring various recipes on the internet. Almost, all mentioned the use of butterscotch essence. But to my dismay, butterscotch essence I could not readily find in the US marts around me. I tried arranging it through friends travelling to and fro to India but in vain.

Finally we only had to plan a month-long India trip during which I bought the essence. As soon as I was back to US, I decided to try out the finalized recipe explored on YouTube by cookingshooking. I did accomplish my task and fulfilled my friend’s wish. She was delighted and just loved it. I am so happy 😊

 

Recipe :

Ingredients :

For the Praline :

  • 4 tbsp granulated sugar
  • 2 tbsp chopped cashew nuts
  • 1 tbsp unsalted butter
  • a greased metal plate

For the Ice cream :

  • 1 1/2 cup heavy whipping cream
  • 1/3-1/2 cup powdered or icing sugar (you can adjust the sugar as per your liking)
  • 1/2 cup milk
  • praline as desired
  • 1 1/2 tsp butterscotch essence
  • pinch yellow food color (optional)
  • airtight container to store the ice cream

Method :

  1. Place the bowl (in which you shall beat the cream) and the beater attachment in the freezer at least for half an hour.
  2. Heat a pan and once hot caramelize the sugar on low flame stirring continuously.
  3. Once caramelized, add the butter and nuts and mix well.
  4. Transfer it into the greased plate and spread it in a thin layer on the plate. Allow to cool.
  5. Once cooled, remove it by pressing the bottom of plate. Crush the praline into smaller chunks or powder.
  6. In cooled bowl, beat the whipping cream to stiff peaks.
  7. Once double in volume, add the sugar and beat further till well mixed.
  8. Then fold in the milk, essence,praline and food color till well incorporated. Reserve some praline for garnish.
  9. Pour the ice cream in an air tight container and garnish with remaining praline.
  10. Allow to set overnight. You can even serve the scoop sprinkling some praline over the scoop. You can also beat the ice cream midway while it is just about to set but not yet set and then allow it to set again. However this is optional.

Raw Mango Conserve / Amblechen God Lonche

Back in my homeland, as the summer season begins starts the season of stocking up food stuff, preserves, dry fish, spice powders, etc for the upcoming raining and winter seasons that follow the summers. Summers mark the availability of many fruits, one of which is the mangoes.

In our native language (Konkani) “Ambli” means raw baby mangoes while “God Lonche” means sweet pickle/preserve. This is very commonly made and preserved dish during the mango season in most of the Goan households. You can just eat it as is like dessert or serve it with chapati or roti (tortilla).


Recipe :

Ingredients :

  • 3 medium-sized raw baby mangoes, peeled and cubed or cut into small thin slices.
  • 10-15 green chillies, cut lengthwise ( adjust the number as per how spicy the chilies are)
  • 1 tsp mustard seeds
  • One 1/2 inch piece of Shankar chap hing or 1/4-1/2 tsp asafoetida
  • Around 500 g jaggery, grated
  • Salt as per taste

Method :

  1. In a small frying pan, dry roast the mustard seeds and hing. Once cooled, roughly powder them using mortar and pestle.
  2. In a saucepan, add the mango pieces, chillies and enough water such that the mango pieces are well covered.
  3. Cover and cook till the mango pieces are well cooked.
  4. Once cooked, strain the mango and chili pieces and keep aside.
  5. To the residue water, add the jaggery. Start with around 300 g jaggery and then keep increasing as per your sweetness requirement.
  6. Once the jaggery is well dissolved, add the mango pieces, chillies, salt as per taste and powdered mustard hing mix. Mix well.
  7. Cook uncovered till desired consistency is achieved. It should not be too runny nor too thick.
  8. Cool and store refrigerated in an air tight container. Bring conserve to room temperature prior to serving and enjoy with roti or chapati.

Pav Bhaji

Pav Bhaji has always been an attractive, tempting street food. I always cherished this dish since my childhood. I always liked it with extra butter, cheese. But I have realized not all eateries can make a delicious Mumbai special pav bhaji.

 

 

Recipe :

Ingredients :

  • 350 gms potatoes, peeled, roughly chopped
  • 350 gms tomatoes, de-skinned, roughly chopped
  • 1 cup – green peas, cauliflower florets, carrot pieces
  • 6 tbsp butter
  • 1/4 tsp cumin seeds
  • 200 gms onion, finely chopped
  • 1 heaped tsp ginger-garlic paste
  • 1/2 medium green pepper, finely chopped
  • 1 tbsp red chilli powder
  • 1-2 tbsp pav bhaji powder
  • salt as per taste
  • red food color (optional)
  • grated cheese (optional)
  • 2 tbsp coriander leaves, finely chopped
  • finely chopped onion, lemon wedges – for garnish
  • 4-6 bread buns or pav or even slice bread

Method :

  1. In a pressure cooker, boil potatoes, tomatoes, green peas, cauliflower florets and carrot for 3-4 whistles.
  2. Once the pressure is released, remove the boiled vegetables and mash using a potato masher.
  3. In a flat bottom pan, melt 4 tbsp butter.
  4. Before it browns, add the onion, cumin seeds and ginger garlic paste. Saute till the rawness of the paste is lost and onions turn transparent.
  5. Then add the green pepper and sauté.
  6. Add the red chilli and pav bhaji powder. Mix well.
  7. Add the vegetable mash, mix and add salt as per taste. You can also add red food color to impart the street food pav bhaji color.
  8. Add a little water to adjust consistency and mash further if required.
  9. Bring to a boil and garnish with coriander leaves. You can also add a tbsp of butter and grated cheese (optional).
  10. Cut the pav into half, apply butter to all the sides and warm them on a hot griddle  till the butter melts.
  11. Serve the hot pav bhaji, prepared pav with chopped onion and lemon wedges.

Pepper Chicken Fry

I wanted to prepare something different from usual yet spicy. Had just gone through a video recently that share this recipe but I liked to try it out with few changes suiting our taste and the availability of ingredients readily available at home.

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Recipe :

Ingredients :

  • 500 gms chicken, cut, cleaned and marinated with salt and turmeric powder
  • 1 tbsp peppercorns
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 pieces of half-inch cinnamon stick
  • 3 cloves
  • 3 dry red chillies
  • 2 onions, finely chopped
  • 1 tsp ginger garlic paste
  • 3 green chillies, slit
  • salt as per taste
  • 8-10 curry leaves
  • 1 tbsp coriander leaves, chopped
  • 3 tbsp oil

Method :

  1. Grind peppercorns, fennel seeds and cumin seeds to fine powder
  2. In a pan, heat oil. Once hot add the cloves, cinnamon, red chillies.
  3. Saute for a minute.Then add the onion and saute till transparent.
  4. Then add the ginger garlic paste and saute till its rawness is lost.
  5. Next add the green chillies, ground spice powder, curry leaves and mix well.
  6. Add the chicken, salt as per taste and mix well.
  7. Cover and cook till the chicken is soft. Do not add any water as the chicken will cook in its own moisture.
  8. Garnish with coriander leaves and serve hot as appetizer.

 

img_20170303_095049_368

Green Peas Masala

Whenever we visit any pure veg restaurants, we always prefer to order pav bhaji or if roti, then we go for green peas masala. However, this was a case then when we were in India. Nowadays finding an Indian restaurant itself is like finding a pool of water in a desert.

When we stayed in Pune, there was this pure veg restaurant just outside our society. He served really delicious green peas masala. Recently some friend had posted a picture of green peas masala on some food group. The picture of the dish was really tempting and it made me nostalgic. I tried out the recipe, making few changes to it depending on the ingredients readily available in my pantry and my liking 😉


Recipe :

Ingredients:

  • 5 cloves
  • Two 1/2 inch pieces of cinnamon 
  • 1 cardamom 
  • 1 bay leaf
  • 2 red chillies
  • 1 tsp green chili, finely chopped 
  • 1 medium onion, finely chopped 
  • 2 medium tomatoes, finely chopped 
  • 1 1/2 tsp ginger garlic paste
  • 1 cup green peas
  • 1/4 tsp turmeric powder 
  • 1 tsp cumin powder 
  • 1 tsp red chili powder 
  • 1 tbsp coriander powder 
  • 1/4 tsp garam masala powder 
  • 1/4 tsp black pepper powder 
  • 1/4 tsp kitchen king masala (optional)
  • 1/2 cup yoghurt 
  • Salt as per taste
  • 1 tbsp coriander leaves, finely chopped 
  • 1 tbsp oil
  • 1 tbsp butter or ghee

Method :

  1. Heat oil and ghee in a pan.
  2. Once hot, add the whole spices – cloves, cinnamon, cardamom, bay leaf and fry for a minute.
  3. Then add the onion and sauté till golden brown.
  4. Add the green chilies, red chilies and ginger garlic paste. Sauté till the rawness of the paste disappears.
  5. Add the tomatoes and allow to cook till mushy. Now add the peas and allow to cook.
  6. Next add all the spice powders – turmeric, red chili, cumin, coriander, garam masala, kitchen king masala, black pepper, yoghurt and salt as per taste.
  7. Cook till the oil oozes out.
  8. Next add 1/2 cup water and cook covered for 5 minutes.
  9. Then remove the lid and cook on medium flame till thick consistency is achieved.
  10. Garnish with chopped coriander leaves and server with roti or chapatis.

Chicken 65 / Indian style Chicken nuggets

I am always in search of trying out new chicken recipes so that preparing the same favorite one’s should not make us bored with it being a routine and the favorite should not turn un-favorite.

This time I thought of trying out chicken 65 at home. Recently we had it at food court, while we were there over a Sunday with one of relative’s family. Before a few days we had a chance to try out fish 65. My husband cherished both. So I decided to try out the chicken version at home this Sunday. Fish 65 can also be prepared in the same way using fish fillet of preferably white fish like tilapia.

Recipe :

Ingredients :

  • 250 gms boneless chicken, cut into small pieces, cleaned and washed
  • 1 tsp ginger garlic paste
  • 1-2 tsp lemon juice
  • 2 tbsp corn flour
  • 1 tbsp all-purpose flour
  • Pinch of red food color
  • 1/2 tsp Kashmiri red chili powder
  • 1/4 tsp black pepper powder
  • Salt as per taste
  • 1 egg
  • Oil for deep-frying and also for stir fry
  • 4-5 green chilies, slit
  • 8-10 curry leaves
  • 2-3 big garlic cloves, finely chopped
  • 1 tbsp yoghurt
  • 1 tbsp red chili sauce

Method :

  1. Marinate the chicken pieces with ginger garlic paste, lemon juice and salt as per taste. Keep aside for 15-20 mins.
  2. In a bowl, mix cornflour, all-purpose flour, red color, Kashmiri chili powder, pepper powder, pinch of salt and egg.
  3. Add the chicken pieces and coat them well. 
  4. Heat oil in a pan and deep fry the chicken pieces.
  5. Remove on an absorbent paper towel. 
  6. In a pan, heat a tbsp or two of olive oil.
  7. On a high flame, sauté green chillies, chopped garlic and curry leaves. 
  8. Once they turn slight brown, add the fried chicken pieces.
  9. To this, add the yoghurt and red chili sauce. Mix well and sauté till the yoghurt is cooked well.
  10. Yummy chicken 65 is ready to be served hot.

Chicken Tandoori / Spicy grilled chicken

 Every time I visited the Halal meat shop, I noticed the leg pieces which seem to be ideal to be used to prepare the tandoori chicken. Every I wished to buy them but happened to push the purchase towards next visit.

Last week, I decided firmly that I will buy at least two leg pieces to try out the tandoori at home. Finally the day arrived and I prepared the tandoori chicken at home.

 

Recipe:

Ingredients:

  • 1 pound Chicken legs (around 2 legs of 400 -500 gms)
  • salt as per taste
  • 1/2 tbsp lemon juice
  • 2 1/2 tsp ginger garlic paste
  • 1/2 cup strained or hung yoghurt
  • 1 tsp Kashmiri red chilli powder
  • 2 tsp Tandoori chicken masala
  • 1 tbsp mustard oil
  • onion rings, lemon wedges, chopped coriander leaves for garnish. Chat masala (optional)

Method :

  1. Clean and wash the leg pieces. Cut 2 slits on the thigh, 3 on the leg, 1 on the thigh joint and 1 on leg joint.
  2. Marinate the  leg pieces with salt, lemon juice, 1/2 tsp kashmiri red chilli powder and 1/2 tsp ginger garlic paste. Rub it well in the slits. Allow it to rest for 20-30 mins.
  3. In a bowl, whisk yoghurt, remaining ginger garlic paste, remaining kashmiri red chilli powder, tandoori chicken masala, mustard oil and very little salt. Be easy on salt as you have already added salt in first marinade.
  4. Dip the marinated pieces in this tandoori masala. Again rub this well in the slits. Allow to rest for at least 30 mins. I usually prefer to keep it longer for around 2 hours or even overnight.
  5. Pre-heat oven to  400 F. Line a baking tray with aluminium foil.
  6. Place the leg pieces on this tray and bake for around 20 mins on one side.
  7. Remove turn and cook on other side for 15 mins. The time for cooking on either side may vary depending on your oven and also the chicken. So keep a check accordingly.
  8. You will realize that it has cooked when you see that the masala is cooked.
  9. I prefer cooking in the oven prior and then just warming it up on a cast iron pan just before serving. This helps give it the burnt tandoor feel.
  10. Garnish with chat masala(optional), onion rings and chopped coriander leaves. Serve with lemon wedges.