Raspberry Ice-Cream

INGREDIENTS:

• 1 liter milk
• 7 table spoons condensed milk
• 6 table spoons sugar
• 2 table spoons raspberry essence
• 2 cups fresh cream
• 6 drops raspberry coloring (red)

Method:

Boil ½ liter milk till it reduces to half.  Keep stirring constantly.  (Do this twice).  Once all the milk has been boiled remove from heat.

Add sugar and bring to boil add condensed milk stir for 5 minutes and remove.  After the mixture cools add color add color and beat in a mixture for ½ a minute.  Add cram slowly and beat again till the mixture becomes creamy.  Freeze for sometime till mixture becomes slushy.  Remove and beat again.  Serve decorated with whipped cream and cherries.

Rich Vanilla Ice-Cream with Caramel Sauce

INGREDIENTS:

• 1 cup evaporated milk
• ½ cup condensed milk
• 3 table spoons cream
• 2 eggs (beaten)
• ½ cup water (hot)
• 1½ level table spoons gelatine

 

Method:

Pour hot water over gelatine and mix till gelateine dissolves.  Put all ingredients in a mixing bowl and beat well till thick and creamy.  Transfer the mixture into a chilled bowl and freeze.  After one hour remove and beat again.  Freeze till firm.  Serve in sundae glasses with caramel sauce.

Caramel Sauce:
 
Heat 1 cup sugar with 5 table spoons water till mixture becomes golden brown.  Add 3 table spoons of hot water and remove from heat.  Cool and add cram and nuts.  Pour on top of the ice cream.

Mixed Vegetable Soup - I

INGREDIENTS:

• 340 grams chopped carrots
• 90 grams boiled rice
• 4 cups water
• 30 grams butter
• 3 table spoons corn flour
• ½ table spoon white pepper
• 1 spring onion
• 4 cups milk
• 1 table spoon sugar
• 1 table chopped coriander leaves
• Salt to taste

Method:

Mix the corn flour to a smooth paste with a little milk.  Boil the rest of the milk and stir in the corn flour paste and cook until it becomes a little thick.  Keep aside.  Cook the chopped carrots and onion in butter on very low fire for five minutes, being careful not to brown the carrots.  Add the milk stock, boiled rice, salt, pepper, sugar, water and coriander, bring to boil and simmer, with lid on, for 35 to 40 minutes.  Pass through a sieve, reheat and then remove from the fire and add 30 grams butter.  Serve hot.  (If carrot soup is too thick, mix a little milk with it).  

                                                                                                              
                                                                                                                Serves 6.

Carrot Cream Soup

INGREDIENTS:

• 340 grams chopped carrots
• 90 grams boiled rice
• 4 cups water
• 30 grams butter
• 3 table spoons corn flour
• ½ table spoon white pepper
• 1 spring onion
• 4 cups milk
• 1 table spoon sugar
• 1 table chopped coriander leaves
• Salt to taste

Method:

Mix the corn flour to a smooth paste with a little milk.  Boil the rest of the milk and stir in the corn flour paste and cook until it becomes a little thick.  Keep aside.  Cook the chopped carrots and onion in butter on very low fire for five minutes, being careful not to brown the carrots.  Add the milk stock, boiled rice, salt, pepper, sugar, water and coriander, bring to boil and simmer, with lid on, for 35 to 40 minutes.  Pass through a sieve, reheat and then remove from the fire and add 30 grams butter.  Serve hot.  (If carrot soup is too thick, mix a little milk with it). 

                                                                                                              Serves 8.

Methi Paratha

INGREDIENTS:

• 1 kg whole-wheat flour
• 1 table spoon salt
• 200 grams ghee
• 250 grams fresh methi leaves
• Salt to taste
• 125 grams ghee
• 1 table spoon pomegranate seeds
• ½ table spoon red chilly powder

 

Method:

Sift the flour; add salt and 1 table spoon ghee.  Rub the ingredients between the palms to mix them thoroughly.  Pour a little water at a time and knead to soft but not too soft dough.  Take a small portion of the dough roll out into a chapati and smear with ghee.  Fold up again into a round ball and roll out once more.  Put one parathas at a time on a heavy and hot griddle, bake one side and turn over.  Add a little ghee from the sides till it gets a nice brown color.  Cook on a low fire and when ready.  It should be crisp.  Similarly, make more parathas.  And then.

Discard the stems of fenugreek and wash.  Chop finely.  Sprinkle salt and keep aside for 10 minutes.  Squeeze out the water and mix with red chilly powder and pomegranate seeds.   
                                                                                                               
                                                                                                             Serves 6.

Chana Dal Paratha

INGREDIENTS:

• 1 kg whole-wheat flour
• 1 table spoon salt
• 200 grams ghee
• 250 grams chana dal
• 1 table spoon chopped green chills
• Salt to taste
• 2 table spoon chopped coriander leaves
• 1 small chopped onion
• 2 table spoon chopped fresh ginger 

 

Method:

Sift the flour; add salt and 1 table spoon ghee.  Rub the ingredients between the palms to mix them thoroughly.  Pour a little water at a time and knead to soft but not too soft dough.  Take a small portion of the dough roll out into a chapati and smear with ghee.  Fold up again into a round ball and roll out once more.  Put one parathas at a time on a heavy and hot griddle, bake one side and turn over.  Add a little ghee from the sides till it gets a nice brown color.  Cook on a low fire and when ready.  It should be crisp.  Similarly, make more parathas.  And then.       

Pick, wash and soak chana Dal for 15 minutes.  Boil water, add chana Dal and salt and cook until tender and each grain is separate.  Strain to remove extra water.  Cool and mix with all the above ingredients.  Fill in the parathas (The Dal water may be used to prepare the dough.)   
                                                                                                              Serves 6.

Chand Dal Palao

INGREDIENTS:

• ½ kg rice
• 150 grams chana dal
• 1 table spoon black peppercorns
• 1 onion, sliced
• 1 bay leaf
• 1 table spoon black cumin seeds
• 150 grams ghee
• 6 cups water
• ¼ table spoon red chilly powder
• 4 cloves
• 2 cm piece cinnamon
• 2 big cardamoms
• Salt to taste

 

 Method:

Soak the dal for 15 minutes and boil it in salted water until tender, and each grain is separate.  Put in a strainer to remove excess water and keep aside.  Fry the onion slices with bay leaf, cloves, cinnamon and cardamom until brown.  Add water, rice, salt, peppercorns, red chilly power and cumin seeds and cook on medium fire until tender and water is absorbed.  Fry the boiled dal in 30 grams ghee for a few minutes and mix it lightly with cooked rice.  Swerve hot.
                                                                                                              Serves 6.

Basant Pulao

INGREDIENTS:

• ½ kg rice
• 4 cloves
• 5 cm piece cinnamon
• 3 table spoons cumin seeds
• 1 table spoons turmeric or ½ table spoons yellow color
• 6 cups water
• 1 table spoons peppercorn
• 150 grams ghee
• Salt to taste

 

Method:

Pick, wash and soak the rice for 15 minutes.  Heat the ghee and fry whole cinnamon and cardamoms for one minute.  Add water and boil it.  Now add turmeric or yellow color, rice, salt and cumin seeds and peppercorns tied in a muslin bag.  Cook in a vessel with a close-fitting lid, on medium fire, until tender and water is absorbed.  Each grain of rice should be separate.  Remove the muslin bag.  Do not stir the pulao.  Garnish with fried cashew nuts.  Serve at lunch.  (The pulao is served at Basant Panchami festival.)
                                                                                                              Serves 6.

Papaya Ice Cream with Custard Sauce

INGREDIENTS:

• 1 medium sized papaya chopped
• ¾ liter milk
• 2 cups sugar (if papaya is very sweet use less sugar)
• ½ cup cream
• 5 Pistachios
• 2 tablespoons vanilla essence

 

Method:

Chop papaya after removing the skin.  Heat milk and bring to a boil.  Cook papaya for 5 minutes and mash.  Add sugar and essence to the mashed papaya.  Add this mixture to the milk and cook for 7-8 minutes.  Remove and cool.  Beat cream well till fluffy and fold into the cooled mixture.  Freeze till half set.  Remove and beat again re-freeze till firm.

Custard Sauce:

INGREDIENTS:

• ½ tin condensed milk
• 2 egg yolks
• ½ cup milk
• 25 grams butter
• 1 tablespoon essence

 

Method:

Beat egg yolks till creamy.  Heat milk when it becomes hot adds condensed milk and butter.  When butter melts add egg yolks and keep stirring on low heat.  When custard becomes thick add essence and remove.  Chill till serving time.

While serving put a scoop of papaya ice cream in a bowl, pour custard sauce over it and garnish with cherries.

Almond-Chocolate Ice Cream

INGREDIENTS:

For Ice Cream:

• 2½ Avocados (butter fruit) 
• 2 tablespoons gelatin
• ½ tin condensed milk
• 1½ cups milk
• 2 tablespoons custard powder
• ½ cup cream
• 6 tablespoons sugar

 

Method:

 

Heat milk and bring to a boil.  Mix custard powder with a little water and beat well making sure there are no lumps.  Add to the milk and keep stirring till the mixture becomes thick.  Add condensed milk and cook on low heat.

Mash avocadoes into pulp.   Add avocadoes and sugar to milk mixture and remove form fire.  Keep in the fridge to cool.  Once cooled fold in whipped cream and freeze until firm.

For Crust:

INGREDIENTS:

• 3 eggs whites
• ½ cup powdered sugar

  

Method:

Beat egg whites with sugar till stiff.  Grease a small round tray, spread the mixture and bake in a slow oven for 1 hour at 160^oC.  To serve unmold ice cream over crust and cut into slices.  Serve with whipped cream.

Tangy Ice Cream

INGREDIENTS:

• 2 cups orange ice cream
• 2 cups vanilla ice cream
• 2 cups pineapple ice cream
• ½ cup pineapple and orange pieces
• 1 cup orange Rasna mixed with soda

 

Method:

Make Rasna according to directions given on the pack and mix one cup Rasna with ½ or ¾ cups soda.  Make Rasna beforehand but mix with soda only just before serving.  To serve use tall sundae glasses.  First put one scoop orange ice cream.  Arrange with a layer of orange pieces.  Over the orange pieces put a scoop of pineapple ice cream.  Arrange with a layer of pineapple pieces.  Finally put a scoop of vanilla ice cream and pour the oranges soda over it.  Top with a cherry or wafer.