MINT CHOCOLATE CHIP ICE CREEM

Ingredients

• 2 cups loosely packed mint leaves
• 2 cups plus
• 2 tablespoons whole milk
• 1 1/4 cups heavy cream
• 2/3 cup sugar
• 4 tablespoons cornstarch
• 3 tablespoons cream cheese, room temperature
• Kosher salt 1 
• 3.5-ounce chocolate bar

Receipe

Wash and drain mint leaves. Bruise the leaves using so that they soften and release some of their oil. Set aside.

Combine 2 cups of whole milk, heavy cream, and sugar in a medium saucepan. Heat over medium/high heat, stirring to dissolve the sugar. Bring to a boil, then remove from heat. Add the mint leaves to the warm milk. Cover and let steep for 25 minutes, then strain out the leaves.

In a small glass, combine 2 tablespoons of milk and the cornstarch. Stir vigorously to create a slurry, then stir slurry into the mint-milk mixture.

Return saucepan to the heat and bring to a boil. Let boil for 1 minute, stirring frequently, until it begins to thicken. Remove from heat.

Stir together the cream cheese and a pinch of salt in a large bowl. Add the hot milk mixture and whisk until fully combined. Cover and chill in the refrigerator until cool.

While the base is chilling, chop the chocolate bar into small pieces. Place chocolate chunks in a plastic bag and chill in the freezer until ready to use.

When base is completely cool add it to an ice cream maker and process according to the manufacturer’s instructions. Stir in the chilled chocolate pieces. Transfer to an airtight container and freeze for at least 2 hours before serving.

VANILLA MUG CUP CAKE

Ingredients 

• 251 mL (1 cup) all-purpose flour, sifted
• 250 mL (1 cup) granulated sugar
• 125 mL (1/2 cup) high quality cocoa powder
• 5 mL (1 tsp) baking powder
• 1 egg
• 175 mL (3/4 cup) whole milk
• 175 mL (3/4 cup) vegetable oil
• Toppings, like whipped cream, powdered sor chocolate sauce
  

RECIEPE

Combine all ingredients and mix until just combined — do not over mix

Divide between four mugs

One at a time, microwave on high for 2 1/2-3 minutes, until cake rises above the mug

Let cool for 2 minutes and garnish with desired toppings

Tip: Cakes can be made in mugs, cooled and then frozen for up to a month. Add toppings just before serving.

Garnish with twirls of lemon peel.

Tip: For a stronger lemon flavour, use 1 mL (1/4 tsp) vanilla extract and 15 mL (1 tbsp) fresh lemon zest instead. Finish with a lemon glaze: heat 125 mL (1/2 cup) granulated sugar and 50 mL (1/4 cup) fresh lemon juice over low heat and stir until sugar melts. Brush over cakes while they’re still warm and let it soak in for 20-30 minutes before serving.

Pan Cake

Ingredients:

1 cup (150g) self-raising flour

1 tbsp sugar

1 egg, lightly beaten

3/4 cup (180ml) milk

50g butter, melted

Method:

In a bowl mix flour and sugar.

Beat in the egg and then milk at little at a time until batter is smooth and lump-free.

In a hot pan or flat grill, brush butter over cooking surface and pour 1/4 cup measures for each pancake.

When large bubbles form on the surface, flip over and cook until lightly golden on the other side.

MASHROOM PARATHA

Ingredients

For The Dough

1 cup whole wheat flour (gehun ka atta)
1/2 tsp
1/2 tsp salt
1 tbsp
1 tbsp curds (dahi)

For The Filling

1 cup finely chopped mushrooms (khumbh)
salt
salt to taste
1/2 tsp
1/2 tsp coriander (dhania) powder
1/2 tsp
1/2 tsp cumin seeds (jeera) powder
1 tsp
1 tsp oil
1 tsp
1 tsp red chilli powder
1 tsp
1 tsp besan (bengal gram flour)

Other Ingredients

whole wheat flour (gehun ka atta) for rolling
ghee
ghee for cooking

Recipe 

For the dough

1. Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough warm water.

2. Cover with a wet muslin cloth and keep aside for 20 to 30 minutes.

3. Divide the dough into 8 equal portions and keep aside.

For the filling

1. Combine the mushrooms, salt, coriander powder and cumin seeds powder along with 2 tsp of water in a microwave safe bowl and microwave on high for 3 minutes or till cooked.

2. Remove and keep aside.

3. Heat the oil in a pan, add the mushrooms and red chilli powder, mix well and cook for 10 minutes, or till the mushrooms are cooked.

4. Sprinkle besan and saute for another 2 minutes.

5. Remove from the flame and keep aside to cool.

6. Divide the filling into 8 equal portions and keep aside.

How to proceed

1. Roll out a portion of the dough into a circle of 4” diameter.

2. Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.

3. Roll out again into a circle of 6” diameter, using little whole wheat flour.

4. Repeat the same to make 7 more parathas.

5. Heat a tava and cook each paratha, using little ghee, till golden brown spots appear on both the sides.

6. Serve hot.

Dabeli

Ingredients

•  500 gm Potatoes
• 100 gm Roasted ground nuts
• 100 gm Pomegranate seeds
• 150 gm Nylon sev
• 4 tbsp Ghee or Butter
• 1 tbsp Garlic chutney
• 2 tbsp Coriander chutney
•  2 medium size Onions (finely chopped)
• 1 tsp Cumin-coriander powder
• 10 Dabeli bun
• Water according to requirement
  

For seasoning

• 1 tbsp Oil
•  1 tsp Fennel seeds
•   2 tsp Green chili paste
•   ½ tsp Turmeric powder
•  2 tsp Red chili powder
•   2 tsp Powder sugar
•  3 tsp Lemon juice
•   1 tsp Garam masala
•   1 tbsp Coriander leaves (finely chopped)
•  Salt to taste

• Boil potatoes for 4-5 vessels in cooker.
• After it is cooled, peel and mass properly.
• Roast groundnuts and remove skin.
• Heat 1tea spoon oil and roast groundnuts in it.
• Sprinkle salt and cumin coriander powder in it. Keep a side.
• Heat oil in a pan at slow flame.
• Add fennel seeds in it.
• Add potatoes, salt, sugar red chili powder, green chili paste, turmeric powder, garam masala, lemon juice in it.
• Mix it properly.
• Also add coriander leaves.
• Now add pomegranate seeds, ground nuts and mix it well.
• Cut bun from middle.
• Apply both chutney one-one sides.
• Stuff all masala in bun add onions and sev on masala in each bun.
• Heat ghee in a pan and roast all bun.
• So dabeli is ready to serve.
• Serve with sauce, green chutney.

Pani Puri

Ingredients: 

• 2 Green Chillies 
• 1/2 Cup Coriander Leaves 
• 3 Cup Mint Leaves 
• Cumin Seed Powder 
• 1 Tsp. Black Salt 
• 1/2 Tsp. Pepper Powder 
• 1 Tsp. Pani Puri Masala 
• Salt 
• Lemon Juice 
• Ice-Cold Water 
• 2 Chopped Boiled Potatoes 
• 1/2 Cup Soaked Moong 
• 1/2 Cup Soaked Boondi 
• Black Salt 
• Puffed Puri 
  

Recipe: 

• To make the tangy flavored water, chop 2 green chillies roughly and add 1/2 cup coriander leaves, 3 cups mint leaves, flavoring spices like 1/2 tsp. cumin seed powder, 1 tsp. black salt, 1/2 tsp. pepper powder, 1 tsp. pani puri masala, salt and lemon juice and grind it all into a smooth paste. 
• Remove the paste into a bowl and add 3 cups of ice-cold water to it. 
• Strain the water and keep it in the refrigerator to chill for atleast 2-3 hours. 
• Add 4-5 ice cubes to the tangy flavored water before serving.
• To make the filling, take 2 chopped boiled potatoes and add 1/2 cup soaked moong or boil the moong for 5-6 minutes, 1/2 cup soaked boondi and season it it black salt and cumin seed powder and mix them well.
• Take the puffed puri and make a hole in it in order to spoon the filling into it.
• Add little date & tamarind chutney (as per your liking) and the tangy water that we made into the puffed filled puri.
• Pani Puri is ready to eat.

Shahi Biryani

Ingredients:

• ½ kg Basmati Rice (semi-cooked)
• 500 gm Curd
• 4-6 tsp Ginger-Garlic Paste
• 4-6 Green Chilli
• 8-10 Big Onions (sliced)
• ¼ cup Lime Juice
• ½ tsp Red Chilli Powder
• ½ A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)
• 5-6 twigs Mint Leaves (chopped)
• 2-4 pinch Saffron,pods Cardamom, Cinnamon
• 2-3 drops Saffron Color
• 1-2 pods Clove
• 2 cup Oil
• 2 tsp Ghee
• Salt to taste
  

Directions

• Smear ginger-garlic paste.
• Keep them aside, fry the sliced onions in a heated pan on low flame till light brown.
•  Let the onions cool down and crush them.
• Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the ginger garlic paste.
• Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
• Now spread a layer of semi-cooked rice in a heavy bottomed vessel.
• Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.
• Spread a layer of fried mixture
  
  over this, and again spread the remaining semi-cooked rice. Now add the aromatic water in a circular motion over the rice layer. 
• Now tightly cover the vessel with a lid. Keep it on a low flame on tawa.

Chocolate coated fruity pops

Ingredients

• 250g strawberries
• 1 3/4 Greek-style yoghurt
• 1/3 Cup milk
• 2 Tablespoon honey.
  

Directions

• Place 250g strawberries, washed, hulled, chopped in a food processor and process until smooth. 
• Transfer to a large jug. Stir in 1 3/4 cups Greek-style yoghurt, 1/3 cup milk and 2 tablespoons honey. 
• Pour into 8 x 1/3 cup popsicle moulds. 
• Place a popsicle stick in each one and freeze for 3-4 hours or overnight or until set. 
• Remove from the moulds and drizzle the tops with chocolate ice magic and sprinkle with hundreds and thousands. 
• Serve immediately.

Red Lentils

Ingridients

• 2 Tbs. curry powder
• im2 Tbs. 2 cups diced red kuri squash or sweet potato
• 1 medium onion, chopped (1½ cups)
• 2 large carrots, chopped (1 cup)
• 2 cups red lentils
• 1 cup plain low-fat or soy yogurt
• 4 cups low-sodium vegetable broth
• 4 cloves garlic, crushed
• 3 whole green cardamom pods
• 2 bay leaves
  

Reciepe

• Heat oil in large saucepan or Dutch oven over medium heat. 
• Add curry powder, and stir 30 seconds, or until fragrant. 
• Add squash, onion, and carrots, and sauté 1 minute.
•  Add lentils, and stir 30 seconds, or until coated with oil and curry powder. 
• Stir in yogurt, then broth. Add garlic, cardamom, and bay leaves. 
• Reduce heat to medium-low, and simmer 45 minutes. 
• Remove cardamom and bay leaves, and season with salt and pepper, if desired.

Rajasthani Chakki ki Sabji

Ingredients

• 2 Cups Atta
• 2 Tablespoon oil
• 1 Tablespoon Garam Masala
• 1 Onion
• 1 Teaspoon Garlic
• 2 Tablespoon Curd
• 1 Teaspoon Red Chilli Powder
• 1/4 Teaspoon Turmeric Powder
• 4 Teaspoon dhaniya powder
  

Directions

•  Take atta in a bowl and make a loose dough by adding water as needed. Keep it aside for 1/2 hour. Knead dough 3-4 times so that it becomes loose and fluffy. 
•  Transfer the dough into a fine sieve. Place the sieve under running water and start stretching the dough with your hands until all the dough looks stretched. spread out the stretched dough on a plate or cutting board. Cut into pieces and deep fry it to make the chakki.
•  . Heat oil in a pan,add garam masala and cook for a few seconds. Add onion and garlic and cook for another minute. Add curd and dry masala to it the pan and mix. 
•  Cook till the oil separates, then add one cup of water. Once it comes to a boil, add the fried chakki pieces to it. Enjoy a unique delicacy.