BAKED ICE CREAM CAKE

Yes you read it correct. It's a Baked Ice Cream Cake. If you are lazy and wish to eat a lovely desert, then this is a perfect dish for you. It just needs two main ingredients and till you have your meal it's ready to eat.

INGREDIENTS:

1 1/2 cup All purpose flour
1 tsp Salt
1 1/2 tsp Baking powder
500 ml Any flavoured ice cream [ Softened ]
[I have used vanilla ice cream]
Choco chips, Chocolate rice, Butterscotch nuts, Silver balls and cherries

METHOD :

STEP 1 - Take the ice cream in a bowl.

STEP 2 - Sieve all-purpose flour, baking powder and then add salt.
STEP 3 - Put the flour into the ice cream and mix it well.

STEP 4 - Put it in a baking tray with a greased parchment paper and bake in a preheated oven at 175 'C for 30-40 mins. Check the cake after 30 mins. with  a toothpick or a greased knife. If it comes out clean then the cake is ready.

              Your Baked Ice cream Cake is ready to go in your tummy ....
              Serve it hot or cold....as you wish .....it tastes yummm both the ways...

UKAD SHENGULE / MAHARASHTRIAN PASTA

UKAD SHENGULE / MAHARASHTRIAN PASTA

This dish is made mainly on rainy or in chilly winter days. Making the round rings can be a tedious job , but I think it is worth the comfort that this dish provides ! This is actually a one meal dish from Marathwada and Vidarbha  , Maharashtra,INDIA. Serve it hot and everyone in your family will enjoy this dish desi soupy thick noodles .

INGREDIENTS:

For DOUGH:

1 Cup  Wheat Flour

1 Cup Jawar Flour [Millet ]

½ Cup Besan Flour [ Gram ]

3-4 teaspoon Red Chilli Powder

1 teaspoon Turmeric

Salt as per taste

1 teaspoon Cumin Seeds

1 teaspoon Green Paste [garlic+green chillies+coriander]

Coriander

Oil

Water

For RASSA[ SOUP]:

2-3 tablespoon Oil

1 teaspoon Cumin-Mustard Seeds

1 Tbsp Green Paste

3-4 teaspoon Red Chilli Powder

1 teaspoon Turmeric

Salt as per taste
Coriander for garnishing 

Water as required

METHOD:

For The RASSA[ SOUP]:

STEP 1 – Take a deep pan with oil, crackle cumin- mustard in it .

STEP 2 – Add green paste and the spices and roast them for a while.

STEP 3 – Season it with salt according to your taste. Add sufficient amount of water. Let it boil.

[ Water should be in sufficient quantity as we are going to cook the shengule in it.]

For the DOUGH:

STEP 1 – Add all the three flours .

STEP 2 – Add the spices as per your taste. Add green paste,chopped coriander

and make a thick dough using water in small batches.

STEP 3 – Take dough , roll it out a long rope like string of ½ cm diameter.

STEP 4 – Cut the strings in small segments and join the ends of each segment. Keep them aside.

STEP 5 – Otherwise you can make them simply by rolling on the flat surface like chapati, apply 2-3 drops oil and then give a cut and roll as shown in the picture.

STEP 6 – Make with the rest of the dough likewise.

STEP 7 – Now drop them all carefully in the boiling rassa .

Cover it and let it cook.

Allow the rings to boil in the bubbling mixture that is rassa till they become soft.

Finely garnish it with fresh coriander

and your yummy shengule is ready.

  Serve them hot with yummy pickle, onion and papad.  

CHICKEN SEEKH KEBAB

Today I tried the tasty and succulent chicken seekh kebab without oven . This is one recipe which I wanted to try for so long. I love the look of it and it just makes me want to take one and grab a bite of it. Normally, these are  made with mutton mince or lamb mince, but I used chicken mince to make it and it turned out just yummy. No marination  required , just combine protein rich minced chicken with fragrant spices, onion and ginger-garlic paste . Traditionally , Seekh Kebabs are made in tandoors [ Indian Clay Oven ]. This dish is popular in middle eastern countries and was brought to India by Mughal Rulers, who came from Persia . So today I am sharing this yummy chicken seekh kebabs with you all.

INGREDIENTS:

250 Gms Chicken Minced 
2 Medium Sized Onions

2 -3 Green Chilis

3 Tbsp Chopped Coriander

2 Tsp Ginger –Garlic Paste

2 Tsp Red Chilli Powder

½ Tsp Cardamom  Powder

Salt to taste

3 Tbsp + More for Cooking Butter/ Olive Oil

2-3 Tbsp Bread Crumbs [ for covering the minced chicken ]

1 Tsp Lemon Juice

Optional :

2 Tbsp Kasoori Methi

Besan if needed for binding

METHOD:

STEP 1 – Mince the chicken very finely. My hubby helped me for that . Keep aside.

STEP 2 - Blend the onion roughly. Add chillis ,ginger-garlic paste and coriander to it and blend again.

STEP 3 – Add minced chicken and blend it well till mixed together.

STEP 4 – Remove in a bowl and add all ingredients . Mix well with your hands . Let keep it for ½ an hour.

STEP 5 – Make equal portions of the chicken mix.

STEP 6 - Now take a skewer , with wet hands, take one portion of chicken and shape it into a log.

STEP 7 – Now place the skewers in the bread crumbs plate and cover the log with bread crumbs. Roll the skewers on a flat surface to shape it and let spread the chicken evenly.

STEP 8 – Melt some butter in a pan, place the kebabs over it and cook till golden brown . Keep them rotating and brush with butter / olive oil over it.

STEP 9 – Sprinkle some chopped coriander and chaat masala before serving.      

     

         Serve hot with lemon slice and onion rings or any salad. I served it with green mint chutney.    

NOTE: You can make them in oven .Preheat the oven at 250 degrees.

Arrange the kebabs on a baking tray lined with baking paper .

Cook it in oven for 8-10 minutes.

 For the smoky flavour to your kebabs:

Take a charcoal piece and using tongs,burn it on flame till is all red in colour and smoky.  Place in the container of kebabs and drizzle some butter on it and as it starts releasing smoke, cover the container for 5 minutes. When smoke subsides, carefully remove the cover.

Be careful, if not comfortable avoid.   

CHEESE PARATHA

Parathas are sustaining and wholesome. Parathas served for breakfast with curds and a pickle are the staple food for most North Indians. I actually came across this recipe quite accidently. Sometimes there’s a big question for me that what to cook for my younger daughter as she is not too much fond of veges. So i always have cheese in my fridge. I grated it and added a few spices such as dry oregano, chilli flakes and pepper. Stuffed it in a dough and rolled it into a paratha. Surprisingly it tasted good and it was something different from the usual parathas. These parathas taste best when served hot.

INGREDIENTS:

For DOUGH:

3 Cups Wheat Flour

Salt [as per liking ]

Water

For  FILING:

2 Cups Grated Cheese

1 Tsp Oregano

1 Tsp Dry Herbs

METHOD:Top of Form

STEP 1 – With the dough material , mix them and make a soft dough. Rest for just 10 minutes.

STEP 2 – Take grated cheese and add oregano and dry herbs in it and mix well.

STEP 3 – Make equal sized balls with the dough. Take one ball , fill it with the cheese . Seal it well .

STEP 4 – Roll the paratha and roast it on the griddle with butter. Like this roll all the parathas and serve them immediately.

Serve the hot cheese paratha with tomato sauce.

                                                             

TILGUL POLI / GULACHI POLI

Whether you have tasted tilgul poli or not , what a delight it is to have a bite of warmy,  little crispy Tilgul Poli with a comforting flavouring of cardamom and nutmeg .In Maharashtra ,it is the main preparation made at Makar Sankranti. This is a traditional recipe .It is made mainly with Til –[Sesame ]  and Gud -[Jaggary]. It is Prepared as a naivedyam / offering for God. You Can store it for 6-7 days in an air tight container.

INGREDIENTS:

For FILLING:

½ Cup Sesame Seeds [ Til ]

1 Tbsp Poppy Seeds  [ Khuskhus ]

½ Cup Dry Grated Coconut

¼ Cup Besan /Gram Flour

1 Cup Jaggery

Pinchful  Nutmeg Powder [ Jaifal ]

Pinchful Cardamom Powder

  For a DOUGH:

1 Cup Wheat Flour

1 Cup All purpose Flour [ Maida]

2 Tbsp Besan [ Gram Flour ]

Oil

Salt

Water.

Clarified Butter

METHOD:

Filling:

STEP 1 – First roast Sesame seeds, coconut, poppy seeds and besan flour separately .

STEP 2 – Cool it completely.

STEP 3 - Add jaggery and grind all this in a mixer grinder.

STEP 4 – Remove the mixture from mixer pot and add nutmeg powder, cardamom 

powder and make a nice mixture. Keep it aside.

For a dough :

STEP 1 – Add all the flours together with salt . Make a well in the middle .

STEP 2 – Heat the oil and add to the flour which makes your poli crispy. [ i skipped this step]

STEP 3 – Knead a soft dough with the flour.

Cover it and keep it aside for 30 minutes .

STEP 4 – Make equal sized balls with the dough .

STEP 5 – Take one dough ball with a little flour on the rolling board . 

STEP 6 - Make a bowl with your fingers.

Fill the grind mixture in it .

STEP 7 – Seal the edges in the center well

and roll it lightly chapatti size

.

STEP 8 – Heat a griddle and roast the chapatties evenly from both sides.

STEP 9 - Now add a teaspoonful clarified butter and roast it from both sides till golden brown .

STEP 10 – Repeat this with rest of the dough. Your tilgul poli/ gulachi poli is ready to serve.

           

               

                            Serve them with Clarified butter and enjoy yummy ,crispy tilgul poli.