Sunday, 24 August 2014

Ice cream sandwich

This recipe is from!
This is easy dessert recipe using store bought icecream!
We only have to bake a thin chocolate cake layer to sandwich the icecream!
You can use any ice cream of your choice!

All purpose flour-1/2 cup,
Cocoa pwd-1/4 cup,
Melted butter-1/2 cup,
Sugar-1/2 cup,
Vanilla essence-1 tsp,
Ice cream- 750 gms-(You can use one whole brick)

Pre heat oven to 350 F or 180 C
Spread aluminium foil on a 10 by 15  jelly roll pan or  baking tray with a little extra foil hanging on the short side.
Using a brush,grease the foil with butter.
In a bowl,add the melted butter and sugar.
Using a wire whisk,beat the sugar for few second.
Add egg and beat for few seconds.
Add vanilla essence.
Sift flour and cocoa pwd through a sieve to remove lumps.
Stir until combined and smooth.
Spread the batter evenly into the prepared pan,smoothing the top and filling all the corners.
Bake for 8 minutes in the oven.
The cake is just dry but soft to touch and the edges will begin to pull away from the sides.
If you over bake the cake,it will become hard, dry and will break while making the sandwich.
Remove from oven and let it cool on wire rack.
Once the cake is at room temperature,gently lift the cake using the sides of the foil and remove the tray.
 Place the foil with the cake on the cutting board.

Take another small tray and line it with cling film or plastic wrap as the ice cream sandwich has to be wrapped and placed in the freezer to set.
Using a sharp knife divide the cake into two halves.
Place a flat spatula under one half of the cake and loosen the bottom to free from the foil.
Gently lift it and place it top side down on to the baking tray that has been lined with cling film or plastic wrap.
Take another bowl and scoop out the ice cream in it.
Leave the ice cream for  few minutes to soften as it will become difficult to spread if the ice cream is hard.
Once the ice cream has softened a little,spread it on the cake layer smoothing the top with a knife.
This has to be done very quickly as the hot weather will start melting the ice cream
Top the remaining half of the cake top side up.
Quickly wrap the ice cream sandwich tightly with the plastic warp.
Place the tray in the freezer overnight.
Unwrap the sandwich and cut the edges to even the sides.
Cut the sandwich into rectangles.
Place the ice cream sandwich in a container with a lid.
Put the ice cream rectangles in the freezer.

You can cut into small size while serving.
Enjoy the ice cream sandwich with your family and friends.

Wednesday, 30 July 2014

Gulkand ki kheer

Thanks Sunil for this recipe!
Gulkand is sweet preserve of rose petals!
This is a quick and easy kheer recipe added with the flavour and sweetness of gulkand.
The original recipe is very sweet and has sweet pan leaves in it,but I have not added it in my recipe.If you like the flavour of pan,add few chopped sweet pan leaves with gulkand and then add it to kheer.

Full cream milk-1/2 litre,
Condense milk-1/3 cup-(sweetness is up to you- I have used  little less then 1/3 cup,
Boiled cooked basmati rice-1/2 cup,
Pistachio-7 or 1 tbsp- cut into long slivers,
Almonds-7 or 1 tbsp-cut into long slivers,
Cold milk-1/2 cup to 1/4 cup,
Gulkand- 3 tbsp-( used 2 tbsp ),
Sweet pan leaves-2-chopped,
White cardamom pwd-1/2 tsp.

Take a heavy bottom pan and add 1/2 litre of milk.
Let the milk come to boil.
 Lower the heat and add 1/3 cup of condense milk or little less(adjust sweetness according to your taste).
Stir the milk and then add the cooked rice.
Keep stirring it continuously so that it does not stick at the bottom.
After 15 to 20 minutes,the kheer will thicken.
As kheer thickens add the chopped pistachio and almonds.
Mix and close gas.
Mix 2 or 3 tbsp of gulkand(according to sweetness)with 1/4 cup or 1/2 cup of milk.
Add the chopped pan leaves to the gulkand mixture.
Pour and mix the gulkand mixture to the kheer.
Sprinkle cardamom pwd.
Mix and let it cool.
Keep in the fridge to cool for few hours or enjoy the gulkand kheer  right away.

Serves 4 to 5

Thursday, 24 July 2014

Veg biryani

Thanks Ambika for sharing the recipe of this delicious veg biryani!

Basmati rice-1 and 1/3 cup of rice or 1 cup,
Potato- 2 small or 1 medium size-peeled  and cubed into small pieces,
Cauliflower-1 medium size-small florets,
Carrot-1-peeled and chopped into small pieces,
Long beans or green beans-100 gms or 1 cup-ends trimmed and then chopped,
Onion- 1-finely chopped,
Ginger -1 tsp,
Garlic- 1 tsp,
Red chilli pwd-1/4 tsp,
Turmeric pwd-1/2 tsp,
Coriander pwd-1 tsp,
Garam masala pwd-3/4 tsp,
Amchoor dry mango pwd-a pinch,
Oil -4 to 5 tbsp,
Ghee-1 tsp,
Salt to taste,
Cumin seeds-1 tsp,
Black pepper-8,
White cardamom-4,
Black cardamom-4,
Mace or javitri-1 piece
Whole spices -white cardamom pwd-1/4 tsp,cloves-2,cinnamon-2 sticks.
Water-double the quantity of rice.

Wash and soak rice for 1/2 hr.
Heat 2 tbsp of oil in a non stick kadhai.
As oil heats up,add cauliflower.
Lower the heat and cover for 5 minutes.
Keep tossing the vegetable in between till  they are tender and light brown in colour.
Take out in a plate and then add 1 tbsp of oil and fry and cook the cubed potatoes the same way.
Once the potatoes are tender and light brown in colour,take them out in the same plate.
Add 2 tbsp of oil and as oil heats up,add the finely chopped onions.
Once the onions are light brown,add carrot and beans.

Cover for few minutes and let it cook on low heat.
Stir after a minute.
The carrots and beans will be a little crunchy.
Remove the lid.
Add salt,1/2 tsp of turmeric pwd,1/4 tsp of red chilli pwd,1 tsp of coriander pwd,1 tsp of ginger  paste and 1 tsp of garlic paste , 3/4 tsp of garam masala pwd and a pinch of amchoor.
Add the fried cauliflower and potatoes too.
Cover for few minutes and the remove the lid.
Fry the masala in low heat till it evenly coats the vegetables and the sides leave oil.
Close gas.
In another pan add 1 tsp of ghee.
As ghee heats up,add 1/2 tsp of cumin pwd,4 cloves,2 white cardamom,2 black cardamom,8 peppercorn and 1 whole javitri.

Stir and as cumins change colour add rice and fry for few minutes till  light cracks appear on rice.
Close gas.
Heat a deep non stick pan and add water, double the amount of rice.(for 1 cup of rice-2 cups of water)
Add a pinch of cardamom pwd,2 cloves and 2 cinnamon sticks.

As water starts to boil,lower the heat and add rice and the fried vegetables.
Mix and taste the boiling water and then add salt.
Cover and let it cook on simmer for 5 minutes.
Leave the lid a little ajar for the steam to let out.
After 5 minutes check the donness of the rice.
Close gas,once the rice is cooked.
Close the lid and leave the biryani in the pan for  10 minutes.
Before serving the biryani,mix it lightly with a flat spatulla.
Enjoy this delicious biryani with onion raita.
Makes for 5 servings.
Note:You can add little salt while stirring and frying the vegetables.
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