MATTHA

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. A very refreshing summer drink, is commonly prepared during wedding time. Good for digestion and very refreshing.

INGREDIENTS:

2-3 Cups Buttermilk

¼ teaspoon Cumin Powder

Salt as per taste

Sugar to taste

1-2 Chopped Green Chillies

2 tablespoon Namkin Boondi

Chopped Coriander Leaves

½ tablespoon Oil

½ Cup Water

METHOD:

STEP 1 – Heat oil in a pan and add chopped chillies in it and sauté well.

STEP 2 – Add this chilli oil to buttermilk, add salt, sugar, cumin powder and namkeen boondi to it and mix well, add water to make desired consistency and serve.

Serve on sunny summer days with your meal to get rid from the scorching heat and feel refreshing.  

You can get this type of namkeen boondi in the stores.

MINT-CHOCOLATE CHIP ICE CREAM CAKE

This is simple ice cream cake with a homemade chocolate cake and homemade ice cream. Adding cake layer between the ice cream layers brings together the best part of both desserts. I recently discovered ice cream cake is a surprisingly divisive topic. Making this with good-quality ice cream and store-brought ingredients, like fudge sauce and cookies, will probably be quite a bit more. Of course, money isn't the only reason to do something from scratch; you may want to use your own special homemade flavours or creat a cake with dairy free ice cream. You just need to layer the ice cream, freeze it and when it is stable enough again layer with cake and ice cream. I wish you all will love the recipe if it is so then please comment below in comment box.  First you have to make chocolate cake and then start the next procedure.

INGREDIENTS:

For Chocolate cake:

½ Cup / 60 gm All Purpose Flour
¼ Cup / 50 gm Sugar

2 tablespoon Curd /Yogurt

3 tablespoon Cocoa Powder

¼ teaspoon Baking Soda

1/3 Cup / 80 ml Water

¼ Cup / 40 ml Oil

 Other Ingredients:

600 ml Ice cream [Mint Chocolate-Chip flavour]

12-14 Marie Biscuits

Butter [as required to make the mixture with marie biscuit, about 50 gm]

METHOD:

*For making Brownie:

STEP 1 – Take curd in a bowl and add baking soda in it and mix well. Set that aside till use.

STEP 2 - Take flour and cocoa powder in a bowl and mix well.

STEP 3 – Take water in a microwave safe bowl and microwave it for 1 minute.

STEP 4 – Take it out and add oil, sugar and mix well till it dissolved.

STEP 5 – Add in curd mixture and give a mix.

STEP 6 – Add in flour and cocoa mix and mix so it well combined.

STEP 7 – Now take microwave safe bowl, add a teaspoon of oil and spread it all around the sides.

STEP 8 – Pour the mixture in this bowl  in and microwave it for 5 minutes. You have to keep a close look in this. Every oven is different. Mine got done in 4 minutes.

STEP 9 -  Now remove it from the oven and leave it to cool completely.

STEP 10 – Cool it for some time and then cut according to your ice cream pot size, use it over the ice cream for setting the ice cream cake.

*How to proceed to set a ice cream cake:

Step 1 – Let crush the marie biscuits in a mixer grinder and powder it. Mix butter with the powdered marie biscuit.

STEP 2 – Grease the ice cream pot or put a butter paper at the base in a ice cream pot, spread the marie biscuit mix evenly and set in refrigerator for 10 minutes.

STEP 3 – Add some melted ice cream over the biscuit  layer and spread well. Again keep this to set for 10 minutes.

STEP 4 – After 10 minutes, make another layer with some chopped nuts and keep the brownie over the dry fruit layer .

STEP 5 – Now at the top pour the remaining ice cream and make the final layer of your cake. Keep it in freezer to set for 4-5 hours.

STEP 6 – After 4-5 hours, remove the cake pot from the freezer and demould the cake .Garnish with some sprinkles and slice it and serve chilled ice cream cake.

If you liked the recipe then don’t forget to share the comment in the comment box below.

NOTE:

Ice cream quantity and number of marie biscuits depends on the size of ice cream pot.
In my earlier post , I have shared the recipe of mint chocolate chip ice cream.

TEMPERED BUTTERMILK

Buttermilk is a cool and savory drink, an end product of making butter. In the days when people kept cows and buffaloes in their backyards for family’s milk requirement, surplus milk was first made into yougurt and then churned with hand churners, to take the butter out. The liquid left over from this processes is used to make the tempered buttermilk, mattha which is good for soothing an upset digestion. It is lower in fat than yogurt.

INGREDIENTS:

2-3 Cups Butter milk

2 teaspoon Ginger-Garlic and Green Chilli Paste

½ teaspoon Cumin- Mustard Seeds

1 Sprig of Curry Leaf

1 tablespoon Oil

Fresh Chopped Coriander

Salt as per taste

METHOD:

 STEP 1 – For tempering, heat oil in a tempering pan.

STEP 2 – Let crackle cumin-mustard seeds,curry leaves and add the ginger-garlic chilli paste. Saute well and switch off the gas.

STEP 3 - Now cool it and pour it in the buttermilk, add salt as per taste and mix well. Add chopped coriander and shill it for 10-15 minutes and serve.

             Serve with lunch as a side dish in summer and feel refreshing. This can be served with pulao and biryani also.

             NOTE: You may add 5-6 crushed mint leaves for better taste.  

WHOLE WHEAT POOR I/ FRIED PUFFED BREAD

The popular Indian deep fried and puffed bread made from whole wheat flour. Poori is always like a treat during my childhood days. When guests are coming for lunch, then pooris are always in the menu. But now a days, I am not making pooris as my hubby don’t like oily, deep fried but my daguhters love pooris, so once in a six month or occasionally I make them. Pooris are one of the most well-known and versatile of Indian foods. It can be served as a snack or a meal depending on the accompanying items.

INGREDIENTS:

2 Cups Whole Wheat Flour

1 ½ Tablespoon Oil

Salt as per required

Water

Oil [for frying]

METHOD:

STEP 1 – Combine all the ingredients and knead into a dough   using water. Make the dough stiff. Keep it aside for 15 minutes.

STEP 2 – Knead it again and divide it into equal portions.

STEP 3 – Roll out the pooris with each portion.

STEP 4 – Heat the oil in a kadhai and add few pooris at a time. Fry them till golden brown in colour from both the sides.

         STEP 5 – Drain the extra oil on a kitchen towel and serve them hot.

                       Serve them hot with any curry, basundi or srikhand .