Cheesecake cookie ice cream


With the temperature rising how about an ice cream which is also a cookie and also a cheese cake. Interesting or confusing  whatever you feel about it, just stop thinking and wear your cooking hat. It’s ridiculously easy to make and everyone will kill to have a bite of it.

Serves 2-3

Ingredients

2-3 tablespoon low fat cream cheese

1 tablespoon double fat cream

1-2 tablespoon sugar or as per taste

2 teaspoon pure vanilla extract

6-7 oreo cookies

1 tablespoon butter

In a bowl mix the butter with a teaspoon of vanilla essence. Melt it butter in a microwave.

In a grinder grind the oreo’s cookies into fine crumbs or put the biscuits inside a plastic bag and crush them with a rolling pin. once the cookies are finely crumbled mix it with the butter. This will be the cookie base of the cheese cake ice cream. The mixture should not be too dry neither should it be too wet.

Line a baking tray with baking sheets and place few round cookie cutter moulds on top. Fill in the cookie cutter moulds (approx 1/4 ) with the cookie base mixture using a teaspoon. Then, using the base of the spoon press the mixture towards the base. Cover the tray with foil and refrigerate it.

Mix the cream cheese and double cream together in a bowl and whisk it either with a wired whisk or electric whisker. Whisk it until stiff peaks are formed. Mix in the sugar and a teaspoon of vanilla essence slowly. Take out the tray from the fridge with the cookie base. Fill in each cookie cutter moulds with the cheese and cream mixture till about half. Refrigerate for at least 4-5 hours (the longer the better, best to refrigerate it overnight). Just an hour or so before serving , put them inside the freezer and chill.  Remove the cheesecake cookie ice cream by sliding it out through the top by holding the base and pushing it upwards slowly. Serve chilled, you can also decorate with some chocolate shavings or cherries.

 

Peanuts Chaat with pumpkin seed


Pumpkin has to be my most favourite vegetable. The best part about pumpkin is that nothing is wasted. You can literally eat each and every part of the vegetable including the seeds and skin. I only love the sweeter variety of pumpkin though, which is more popular in India. Pumpkin seeds dried and roasted is one of the most healthiest and the tastiest of all seeds. Its even more tastier when you combine it with this peanut chaat.

Serves 2

Preparation time 5-10 minutes

Ingredients

1/2 cup salted and roasted peanuts

2 tablespoon dry roasted pumpkin seeds

1 medium sized tomato finely chopped

1/2 medium sized onion finely chopped

Chopped fresh coriander leaves

Fresh chilli chopped or a pinch of red chilli powder (optional)

1/2 teaspoon black salt

1 teaspoon chaat masala

2 tablespoon fresh lemon juice

Mix everything together and let it sit for 4-5 minutes for the mixture to infuse in the lemon juice. You can have it with a cup of tea or even with a cold beer.

 

 

Melon Lemonade


 

Melon Lemonnade

Growing up in India, I used to hate summer for obvious reasons. The best part of living in England is definitely not the English weather. All I get now for summer is six weeks of rain. However I thank all my lucky stars for the amazing sunshine yesterday. I took the opportunity to enjoy some really amazing lemonade. You cannot miss a opportunity for a lemonade weather, you never know it might be warm soup weather soon. The sweetness and subtleness of water melons mixed with tangy lemons is just mind boggling.

 Preparation time 5-10 mins

Serves 2

Ingredients

2 cups watermelon flesh deseeded

Juice from 1 medium sized lemon

Black salt or normal salt 1/2 teaspoon or as per taste

Sugar as per taste

Crushed Ice

In a juicer add everything together and your melon lemonade is ready.Serve it chilled and enjoy

Low Calorie Bulgur Wheat (Dalia) pudding


The secret to a healthy and happy life is a low calorie diet they say. But how many of you frown at the very idea of a low calorie meal? They say if it tastes good that means you are not doing it right. Well, I say they simply don’t know how to cook.

This pudding is sugar free and is made from bulgur wheat. Can it get any better? It’s yummy, nutritious and low in calorie. Bulgur wheat (also known as durum wheat) is high in protein and fibre and low in carbohydrate. If you are watching your calories this recipe will fit in well as a breakfast, tea time pudding or even dessert. This pudding can also be refrigerated and stored for a day.

Serves-2

Preparation time 5 minutes

Cooking time 30-35 minutes

Ingredients

1/2 cup bulgur wheat

2 1/2 cups semi skimmed milk

1/2 cup chopped dates

3-4 chopped dried figs

1 teaspoon 100% virgin coconut oil

Honey for sweetening

A handful of nuts of your choice

1/2 teaspoon cardamom powder

Few drops of rose water (optional)

In a thick bottomed milk pan heat the milk in low heat for approximately 15 minutes until reduced by 20-30%. In a separate non-stick pan heat the coconut oil and roast the bulgur wheat until slightly golden. Now pour the reduced milk along with the other ingredients except for the cardamom powder. Cook in medium heat for 15-20 minutes or until cooked. Add the cardamom powder and serve hot.

Mumbai Cutting Chaai


Mumbai Cutting Chaai

Mumbai Cutting Chaai

I am all about tea. I can drink tea literally 24/7. If drinking tea was considered a dangerous addiction, trust me I would have been in one of those facilities. Every other day I love to have a rich cup of masala tea/Mumbai cutting. This recipe will create the ditto taste of Mumbai cutting chaai. This tea is so strong and rich in flavours that only half a glass is served and hence called cutting chaai. In fact next time you come home with a nagging headache, try this tea instead of a paracetamol.

Serves 2

Cooking time 5-10 minutes

Ingredients

1 1/4 cup water

1 cup full fat milk

3-4 tablespoon loose tea or 3-4 tea bags

1/2 teaspoon cardamom powder

1 teaspoon freshly grated ginger

1/4 teaspoon cinnamon powder

Sugar as per taste

In a saucepan boil the water with the rest of the ingredients except milk for 5-6 minutes. After the water boils, add the milk and let it boil in low medium heat for another 5-6 minutes. Strain and enjoy super hot.

 Mumbai Cutting ChaaiMumbai Cutting Chaai

Crispy Churros


Churros

Churros

In my kitchen Churros is something that I make whenever I am desperate to get something done, in other words whenever I have to bribe a certain someone. That someone is usually my husband. Churros is very popular in Spain and France and is also commonly known as the Spanish doughnut. The crispy outside and the combination of cinnamon and sugar coating is indeed something that can make anyone dance to your tunes once you serve them this. Nothing to be ashamed of. I really blame everything on these amazing Churros.

Preparation time 10-15 minutes

Cooking time  5-10 minutes

Ingredients

1 cup plain flour

A pinch of salt

1/2 cup sugar

1/2 teaspoon baking powder

2 tablespoon cinnamon powder

2 tablespoon butter

1/2 cup boiled water

2 teaspoon pure vanilla extract

Oil for deep frying

Melt the butter and mix well with the water and vanilla extract. In a separate bowl mix together the flour, baking powder and salt. Make a well in the middle and pour the hot butter and water mixture. Mix everything well and make sure there are no lumps in the mixture. The outcome should be a very sticky doughy batter. If it becomes too doughy add a little bit of water and if  the batter is very runny add some more flour to make it thick. Heat oil in a non stick pan. We want the oil to be very hot, so that the churros does not suck in too much of the oil. Spoon the mixture into a piping bag and once the oil is hot enough start piping the strips into the pan. You can use a knife to cut the churros once you reach a certain length. Mix the sugar and cinnamon powder together in a bowl. Once the churros strips turn golden brown take them out of the oil, pat the extra oil away with a paper towel and immediately cover them with the sugar and cinnamon mixture in the bowl. Serve hot with tea.

Tomato And Prunes Chutney


Tomato Chutney is a household favourite in Assam and West Bengal. Anyone who has grown up there surely knows the taste of that amazing chutney that is served with Saraswati Puja Bhog. This chutney is the exact taste of that but with nutritional benefits of Prunes. I can go on and on about Prunes and its health benefits. Prunes are in that category of wonder food that gives you everything-fibre, potassium, copper and Vitamin K. This chutney can be served with snacks and it will work wonders as a sandwich spread as well.

Preparation time 5 minutes

Cooking time 15-20 minutes

Ingredients

1 cup prunes

3 tablespoon apple juice

Salt as per taste

1/2 cup tinned tomatoes

1 tablespoon garam masala

1 tablespoon panch phoron or bengali five spice

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon chilli powder or as per taste (optional)

1/2 cup brown sugar

1 tablespoon oil

In a grinder or juicer puree the prunes along with the apple juice. Heat the oil with the panch phoron. Once it starts to splutter add the rest of the ingredients together with the spice and let it simmer for 15 to 20 minutes until it forms thick chutney. Let it cool and refrigerate in an air tight clean glass bottle or Mason jar.

Low Calorie Apple Sauce


Apple Sauce

A lot of people ask me for good and full proof egg and butter alternative. What if I tell you that the most under estimated apple sauce in your fridge is the one. Yup!! that’s correct apple sauce is the most popular egg and butter alternative in your recipes, for example if the recipe asks for 1 egg substitute it with 1 tablespoon of apple sauce and if it asks for 1 tablespoon of butter substitute it with 1 1/2  tablespoon of butter. This is a must have kitchen essential in your refrigerator. Other then baking, apple sauce goes really well with meat as well.

Preparation time 5 minutes

Cooking time 15-20 minutes

Ingredients

4-5  Apples cored and chopped

1/2 cup water

1/2 cup brown sugar

1 teaspoon cinnamon

Place everything together in a thick bottomed pan in medium low heat. Cover and cook for 15-20 minutes until the apples become soft and the water reduces. Once done let it cool and store in the refrigerator in a clean and dry glass jar. Most of the recipe you will find will ask you to peel the apples but I will not suggest that as the apple skin has a lot of nutrition and we do not want to throw away that. You can even run a blender over the sauce if you like your sauce nice and smooth.

 

 

Cup o’ Choc o’ Lava Cake With Drunk Cherries


Chocolate lava cakes has always been one of my most favourite cake recipe for various reasons. The most obvious reason is of course the rich gooey warm chocolate. The other reason to love it is that you can make it in no time whatsoever. However, recently I have come up with another reason to love it. You guessed it right!!! Booze!! This recipe has wine infused cherries. Amazing right????

Preparation time 2-3 days for the wine infused cherries and 5 mins for preparing the cake

Baking time 7-8 mins

Serves 1

Ingredients for infusing cherries in alcohol 

Red wine 1/2 cup

Sweetened glazed cherries 3-4

Ingredients for the cake

2 teaspoon flour

2 teaspoon sugar or as per taste

A pinch of salt

1 tablespoon butter

80 grams good quality dark chocolate

1 egg

Preparing the cherries 

For preparing the cherries take a clean and dry mason jar or any other glass jar with a tight lid. Pour the wine and place the cherries in the wine (with a clean dry spoon) without touching the cherries with your hands. Give it a nice mix with the spoon. Cover the rim of the bottle with a clean and fresh wax paper and seal it with the lid. Place it in a dry and warm place and let it sit for 2-3 days. Use the cherries in the lava cake later and drink the red wine adding some more wine of course and its yummy.

Preparing the cake

Preheat oven at 180 C. Melt the chocolate and butter together either in a microwave for 1 minute or by using a double boiler. After the chocolate melts stir the mixture for another minute  to reduce the temperature of the chocolate. Beat an egg and mix it to the chocolate mixture. Its important that the chocolate mixture is warm not hot , otherwise when we add the egg the egg will start to scramble. Now add the rest of the ingredients and mix well. Spoon the mixture to a oven proof cup (which has been brushed with vegetable oil or butter) and bake for not more then 7-8 minutes. If you over bake it you will have chocolate cake not chocolate lava cake. Once done take it out of the oven, place a plate or saucer under the cup and serve with the wine infused cherries on top. Sprinkle some caster sugar on top to make it fancy.

Blueberry Scones Without Butter


Irrespective of the fact that I do love a generous portion of butter every now and then. I now have a no butter on a weekday rule in my kitchen. Quiet ambitious you think? Really not difficult if your weekday count starts and ends on the first day of the week -Monday. Avocado has been my new favourite in my baking recipes. The creamy texture and nutty taste is actually really good for baking and it is the most healthy alternative to butter in any recipe. Surprised? Try it to believe it. I baked some blueberry scones substituting butter with avocado and trust me you will not at all miss the butter in your scones.

Preparation time 15 minutes

Baking Time 10-15 minutes

Ingredients

2 1/2  cups whole wheat flour+ extra for dusting

1/2 cup avocado mashed

1/2 cup  milk

2 teaspoon lemon juice

1 teaspoon vanilla extract

1/2 cup brown sugar

1/2 teaspoon baking powder

1 egg beaten for egg wash

A pinch of salt

Fresh blueberries for topping

Preheat oven at 180 C. Mix the milk and the lemon juice together and let it sit for 10 minutes until the milk separates. In the mean time take the avocado’s cut them into halves and with a spoon scoop the flesh out of it and mash it using a fork until smooth and creamy. In a mixing bowl mix all the ingredients except for the blueberries and knead well to form a sticky dough. Dust some extra flour if it becomes too sticky. Pat the dough into a round about 4 cm deep. Using a cookie cutter (about 5 cm deep and smooth edged to get a clean cut so that the scones rise better) cut them into any shape you want and place them in a baking tray covered with baking paper or sprayed with vegetable oil. Once you get the maximum number of scones from your dough, take the remaining dough and repeat the process.  Now, brush the egg wash mixture into the top of each of these scones. The egg wash will give a very nice colour to the scones. If you do not eat eggs, then you can totally skip this step. Take few blueberries and place them on top of these scones and press lightly so that they stick to the scones. Bake them for 15-20 minutes until the top is nice golden colour. Enjoy warm with maple syrup or jam with a hot cup of tea.

Blueberry Scones without butter