Matcha White chocochip ice cream

No churn white chocolate matcha ice cream, a super creamy full of matcha green flavor. This is no churn ice cream so you require no ice cram machine

Ingredients

1. Heavy cream - 2-3 cup
2. Condensed milk - 1 cup
3. Match green tea - 2-3 tsp
4. Dash of vanilla
5. White choco-chips 

Process

1. Whisk heavy whipping cream in a stand mixer on high speed until stiff peaks are totally formed. 

2. Take a mixing bowl and add condensed milk, matcha tea powder and vanilla. Mix well ensuring there are no lumps.

3. Sprinkle the while choco chips and using a spatula fold in the whipped cream and white choco chips.

4. Pour this in a pan and add more choco chips on the top, freeze overnight. 

Enjoy Chilled Matcha White Chocochip Ice Cream.

BAKED ROSOGOLLA

BAKED ROSOGOLLA- A delicious Indian Bengali sweet. Those who love Rosogolla and have tried baked one, I am sure you love both versions, right! Here is my Diwali series of delicious sweets. 

Ingredients

1. Rosogolla - 10-12
2. Milk - 1 ltr
3. Condensed milk - half tin
4. Cardamom powder - 1 tsp
5. Cornstarch - 1 tsp
6. Chopped almonds - 2 tsp

Process

1. Squeeze out all the syrup from every Rosogolla with the help of your hand.

2. Then soak them in cold water for 15 minutes. Squeeze out the water from Rosogolla after that and again repeat the process.

3.Boil the milk in a heavy bottom pot and reduce it to half.

4. Add cardamom powder in the reduced milk. Now add condensed milk. and check the sweetness. If you need more sweetness, you can add more.

6. Dilute the cornstarch in some cold milk and add in the milk. It will help to thicken the milk. Let it cool down completely.

7. Then put a layer of that reduced milk in a oven proof bowl. Arrange the rosogollas and spread some chopped almonds over them. Now spread the last layer of reduced milk.

9. Preheat the oven to 400F for 10 minutes. Then put the bowl on the upper rack of the oven and bake it for 10-15 minutes. Let it rest for another 5 minutes and then bring it to room temperature.

NARKEL NARU || COCONUT LADDU

These Gurer Narkel Naru or Jaggery  Coconut Bliss Balls are a must during any Bengali festive celebration. All you need is some coconut & jaggery. Both are abundantly available in a Bengali household and when combined together yields enough to cater to everyone in the family, from young to old because everyone is a big fan of this traditional Bengali sweet called Narkel Naru. These Naru's are from Lokkhi Pujo this year.

Ingredients:

1. Coconut - halved and then the flesh scraped using a scrapper.
2. Jaggery - as per taste

Process

1. Scrape the coconut and grind it further to get a fine texture

2. Take a heavy bottom pan and place it on low heat. Add the ground coconut and the jaggery in it and mix.

3. Cook it on low heat till you see the jaggery melt down completely. Keep stirring it continuously.

4. Now, continue cooking till the mix becomes sticky and starts to come together as a dough. It should take somewhere around 5-7 minutes to get that.

5. Turn off the heat and take the mix out in a mixing bowl. Allow it to cool down to room temperature.

6. Divide this mix into smaller portions and then roll them into smooth balls. Keep them in an air-tight container for a week. No need to refrigerate if the weather allows. Otherwise, keep it in refrigerator.

CARROT COCONUT LADDU

These scrumptious carrot coconut laddu needs only few ingredients and takes only 30 minutes. A perfect dish to make at the last minute and also everyone will love it. Or if you’re planning for a big heavy dinner, this is perfect to make as a simple dessert, that just melts in the mouth. I have made this recipe just using the recipe of coconut laddu and gajar ka halwa. But I was very sure that it is going to taste great. I know any experiment made with carrot, coconut and condensed milk taste great. It is a great way to feed the kids with veggies. It looks gorgeous too, isn't it?

Ingredients:

1. Carrots - 1 and half cup (grated)
2. Condensed milk - 1 cup
3. Ghee - 1 tsp
4. Cardamom powder - 1 tsp
5. Almonds / cashew nuts - chopped - 1 tsp
6. Desiccated coconut - 1/2 cup for rolling

Process

1. Wash, peel and grate carrots. In a pan add ghee and add the grated carrots. Saute on medium heat for 5-8 minutes until carrots are little soft and it will ooze out some water and get dried.

2. Add   coconut and toast for a minute. Then add condensed milk and mix well. cook on low flame until the mixture gets thick and starts to roll like a ball. It will take around 8-10 minutes.

3. Add chopped nuts and remove from the flame. Cool the mixture but dont make it too cold. Cool it little so that you can make the laddus by hand.

4. Apply ghee on your palm and make round balls out of the mixture. Then roll these balls in the desiccated coconut. 

Note - You can also store them in airtight container for 4-5 days in the refrigerator. 

PRAWN CURRY WITH COCONUT - NARKEL CHINGRI

A delicacy in Bengali Cuisine. Narkel Chingri is a dish that one cannot afford to miss in the festive season. Irrespective of whether you are Bengali or not, this dish is a must try for everyone who identifies as a foodie. The sweetness of coconut blended with the zing of mustard and added to the ever favourite prawns, this dish is irresistible for everyone. If you are a seafood lover, you would not want to miss out on this recipe. Traditional to Bengali culture, you must prepare this dish if you identify as a food fanatic who likes to explore different customs and cultures through the lenses of food. A rich taste and an amalgamation of flavors, this dish will help you gain compliments from all your guests . Serve this enticing recipe with steaming hot rice.

Ingredients

1. Prawns - 200 gram (if small size) OR 6-8 pieces (if big size / Golda chingri)
2. Mustard oil - 5 tsp
3. Black mustard seeds - 1/2 tsp
4. Sugar - 1 tsp
5. Grated coconut -1 cup
6. Green chilli - 6-8
7. Yellow mustard seeds - 2 tsp
8. Turmeric powder - 1/2 tsp
9. Salt as per taste

Process

1. To prepare this delectable dish, firstly marinate the prawns with salt and turmeric and keep aside.

2. Meanwhile, soak the black and yellow mustard seeds in water for 15 minutes. After that remove them from water and grind with green chillies to make a smooth paste. Take a bowl and pour this paste. Add coconut paste, turmeric powder, mustard oil, salt and sugar and mix well.

3. Now add the marinated prawns to this mixture, mix well. Add green chillies, if required. Ensure that prawns are coated well with this mixture.

3. Heat oil in a pan and add the prawns and masala mixture. Cook for about 10 minutes over slow flame. Turn off the flame. Add little coconut and mustard oil once again and stir well. Garnish with some more grated coconut on the top and serve hot.

Kesar Pista Sabudana Kheer

Sabudana Kheer / dessert is a sweet dish which is served chilled and tastes awesome. I have tried many recipes with sabudana, then why not with some custard flavors ! So, presenting Kesar Pista Sabudana Kheer recipe which is very easy and quick to make with a handful of ingredients. 

Ingredients:

1. Sabudana - 1/2 cup 
2. Kesar pista custard powder - 2 tsp
3. Milk - 1 cup
4. Cashew Nuts  - 1 tsp (finely chopped)
5. Sugar - 2 tsp (as per your taste)
6. Rose petals - for garnishing 

Process:   

  

1. Add sabudana to a pot and rinse it very well. Soak for 1-2 hours to reduce cooking time.

2. In a bowl, add 2 tsp kesar pista custard powder and mix well with milk.

2. Pour milk in heavy bottom kadhai. Let it cook for sometime, then add sugar. Add soaked sabudana and let it cook on low flame, stirring occasionally. Cook until the sabudana becomes transparent, soft and light. Add kesar pista mixed milk in this kheer and remove from flame. Keep aside and let it cool down on room temperature. It will become more thicken upon cooling.

3. Once the kheer is cool down, add some more chopped pista. Pour into serving bowls and serve chilled with some rose petals on the top. 

BEGUN POSTO | EGGPLANTS IN POPPY SEEDS GRAVY

Poppy seeds are very much relished by most Bengalis. Many vegetables are cooked with poppy seeds paste. Tried 'Begun Posto' (Eggplants in Poppy Seeds Gravy) which is very simple and easy to prepare, it is cooked in mustard oil for an authentic touch and flavor. It is an absolute delicacy that goes extremely well with plain steamed rice or chapati.

Ingredients

1. Eggplants - 5-6 
2. Mustard oil - 2-3 tsp
3. Nigella seeds - 1tsp
4. Onion - 1 chopped
5. Poppy seeds, ground with some water - 1/4 cup
6. Green chilies - 2-3
7. Turmeric powder - 1/2 tsp
8. Salt to taste
9. Coriander leaves (optional)

Process:

1. Heat oil & temper with nigella seeds. Saute for a few seconds & then add the onion & green chilies. Stir fry for 2-3 minutes.

2. Add the chopped eggplant, salt & turmeric powder. Saute for 4-5 minutes.

3. Add the poppy seeds paste and mix well. Saute for a minute. Add 1 cup water and simmer, covered till the gravy turns thick. Add coriander leaves and give it a toss.

4. Serve with rice or chapatis.

KASHMIRI PULAO

Kashmiri pulao is a delicious variant of rice pulao from Kashmiri cuisine made with nuts, dried fruits, saffron and fresh fruits. Generally, a pulao is rice that is flavored with various spices, then bulked up with the addition of vegetables, nuts or even meats. Mostly pulao variations are usually made with long-grained and fragrant basmati rice. The grains are cooked to perfection without any sticking so that each individual piece of rice keeps its shape. While some recipes call for making pulao with stock, broth or even coconut milk, this simple recipe for Kashmiri pulao requires only water and dried spices to flavor the grains. The northernmost Indian state of Kashmir rests high in the Himalayas and is often called “paradise on earth.” It is easily considered one of the most scenic and beautiful places in the world.

Primarily an agricultural state, Kashmir grows rice as the staple crop. As with this Kashmiri pulao recipe, much of the cuisine is based around this life-giving grain. Kashmir is also India’s leading exporter of saffron, the prized spice that is responsible for this pulao’s color and complex flavor.

Ingredients:

1. Basmati rice - 1 cup
2. Cinnamon - 1 inch
3. Shahi jeera - 1 tsp
4. Bay leaf -1 
5. Green cardamoms
6. Black cardamoms
7. Cloves
8. Funnel powder - 1/2 tsp
9. Saffron strands - 1 pinches
10. Ghee - 2-3 tsp
11. 2 cups of water or as required
12. Salt as per taste
13. Onion - 1 sliced
14. Cashew nuts
15. Almonds
16. Fresh fruits 

Process

1. Rinse basmati rice a few times in water until the water is clear of starch. Soak the rice in enough water in a bowl for 20 to 30 minutes. Later drain all the water and set the soaked rice aside. On a low or medium heat, heat oil or ghee in a deep pan or pot.

2. Add cinnamon stick, bay leaf, cloves, green cardamoms and black cardamoms. Fry the spices for some time until they crackle and the oil becomes fragrant. Now lower the heat or switch the heat off. Add the fennel powder. Mix and stir well taking care that you do not burn these ground spices.

3. Add the soaked basmati rice. Mix gently and saute for a minute. Add whole or crushed saffron strands. Mix and saute. Pour water and add salt as required. Stir and mix again. Check the taste of the water and it should taste a bit salty. Cover the pan tightly and simmer on medium-low heat until the rice grains are tender. When the rice is cooking, prepare the garnish.

4. Once done, for garnish, heat 2 tablespoons ghee or oil in a frying pan. Add the sliced onions. Also add a pinch of salt and saute the onions till they are golden or caramelized and crisp. Remove with a slotted spoon and place on kitchen paper tissues. Stir often when sauteing the onions. Some ghee or oil will be left in the pan. To the same ghee or oil, add the cashew nuts. Fry them until they become crisp and crunchy. Remove and place fried cashew nuts on kitchen paper tissues. 

5. Cook the rice until softened, fluffy, tender and all the water has been absorbed. When done, fluff the rice with a fork. While serving top Kashmiri pulao with the caramelized onions and the fried nuts. I have added freshly chopped mango and pineapple pieces. You can also apple or  pomegranate. Serve hot with raita or any curry of your choice. We have enjoyed with Chicken curry.

• • • 
      

Baby potato in mango curry || Aamras wale Aloo

This super delicious Khatte meethe mango recipe is inspired by Master Chef Kunal Kapoor. So presenting my version of Khatte Meethe aamras wale aloo with baby potatoes.  

Ingredients

1. Baby potatoes - 500 gram
2. Asafoetida (Heeng) - 1/2 tsp
3. Dry red chilli - 1
4. Curry leaves 
5. Fenugreek seeds / Meethi dana - 1 tsp
6. Saunf / funnel seeds - 1 tsp
7. Ginger - chopped 1 tsp
8. Salt to taste
9. Nigella seeds / Kalonji
10. Green chilli - 2
11. Turmeric powder - 1 tsp
12. Chilli powder - 1 tsp
13. Mango puree - 1 cup
14. Raw mango - 1/2 cup (cut into small pieces)
15. Onion - 1 small (chopped)
16. Ghee - 2 tsp
17. Kashmiri chilli powder - 1/2 tsp

Process

1. The main thing of this recipe is the flavor, that will come alive when there is a balance between sweet and sour, so taste the curry and if you think that it needs more sweetness, you can add some sugar and if it needs more sourness you can add more raw mango pieces or you can use amchur powder also.

2. Heat a pan and drizzle oil, sprinkle heeng, red dry chilli, methi, kalonji and funnel seeds. Stir well and add chopped ginger. Add onion and raw mango pieces. Cook them for few minutes and add boiled baby potatoes. Add little salt and cook for 2-3 minutes on medium flame.

3. Now add powder spices, turmeric, red chilli powder and give a quick toss. Add freshly made mango puree and let it cook till the curry thickens. Sprinkle little water and bring it to boil and simmer for 2 minutes. 

4. Here at this stage, check the taste and adjust the seasoning. 

5. In another small pan heat ghee and add kashmiri chilli powder and then immediately add it on the potatoes. Mix this tempering of ghee and chillies nicely with the curry and remove it from flame. Serve hot with roti or parathas. 

KASHMIRI MUTTON ROGAN JOSH

Rogan josh is an aromatic curried meat recipe of Kashmiri origin. It is made with red meat, traditionally lamb or goat. It is coloured and flavoured primarily by alkanet flower or Kashmiri chillies. It is one of the signature recipes of Kashmiri cuisine and really takes time and much effort to prepare this dish. I made this Rohan Josh using @elthecook Kashmiri Rogan Josh tadka with a very less effort and my family loved it. They have a great range of veg and non veg tadka. 

Ingredients

1. Mutton - 500 gram
2. EL THE COOK Kashmiri Rogan Josh Tadka - 2 tsp
3. Salt to taste
4. Curd - 2-3 tsp
5. Oil of Ghee - 2 tsp
6. Hot water - 1-2 cup (or as required)

Process

1. Marinate the mutton pieces with salt and the Kashmiri Rogan Josh tadka masala and let it rest for at least 1-2 hours.

2. Heat 2 tsp of oil / ghee in a deep bottomed pan and pour the marinated mutton in it. Add salt if required. Let it simmer on high flame. Add hot water and let it simmer on mid-high flame, covering with a lid till the mutton pieces become soft and tender. (You can also do it in the pressure cooker to save time)

3. Serve hot with steamed rice or plain chapati. Your quick and easy Mutton Rogan Josh is ready.