Friday, May 27, 2016

Mixed Berry Gelato

Serves: 4 - 6


Cornflour - 1 1/2 tablespoons
Whole Milk - 1000 ml
Granulated Sugar - 1 cup + 1/4 cup
Vanilla Extract - 1 tablespoon
Heavy Cream - 500 ml
Strawberries - 10
Raspberries - 15
Blueberries - 20

For Aid:

Two flat bottomed containers with lids


  1. Take cornflour in a small bowl, add 3 tablespoons of whole milk. Mix well and keep it aside.
  2. Bring the remaining milk to boil.
  3. Set the flame to medium, add diluted cornflour mixture, mix quickly so that no lumps are formed. Boil it for 3-4 minutes.
  4. Add 1 cup sugar and boil it until it melts.
  5. Add vanilla extract, mix well and turn off the heat. Allow it cool down to room temperature.
  6. Take heavy cream in a mixing bowl and whisk it thoroughly until it becomes light and fluffy. 
  7. Add the whisked heavy cream to the completely cooled milk. Mix gently until well combined.
  8. Now blend all the berries and 1/4 cup sugar. Blend until you get a coarse puree.
  9. Add the pureed berries to the milk and cream mixture. Mix gently until well combined.
  10. Transfer the mixture to a flat bottomed container, cover with a lid and freeze for 5-6 hours.
  11. Take small portion of frozen mixture, cut into small pieces if required, using a blender, blend it until it is soft without any lumps. Be quick, do not let the mixture melt down. Transfer the blended mixture into another flat bottomed container. Repeat this for the remaining mixture. Do not let it melt down at any point. If you feel the blended mixture is melting down while blending the other portions, place the container with blended mixture in freezer until you are done blending the next portion. When you are done blending all the mixture, cover the container with the lid and place it in the freezer. If you a a ice cream maker/churner, use it instead of blender as directed by the manufacturer. Freeze for 4-5 hours.
  12. Before serving take the container out from the freezer and place it in the normal cooling section of refrigerator for about 5-10 minutes, scoop and serve as you desire.

Friday, May 20, 2016

Idiyappam / String Hoppers

Serves: 4


Rice Flour - 2 cups
Boiling Water - 2 cups
Cooking Oil - 2 teaspoons + greasing
Salt to taste

For Aid:
Idiyappam/Sev Press
Steaming Pot


  1. Pour water into the steaming pot and set it on the flame.
  2. Grease the idiyappam steaming plates or idli steaming plates generously with oil.
  3. In a bowl, mix together rice flour, salt and oil.
  4. Pour the boiling water and mix it using a spatula.
  5. When the dough cools enough to be handled with your palms, knead the dough until it becomes soft and smooth. The dough hardens on cooling down, so knead while it is still hot.
  6. Take small portions of this dough and roll them into oval shape to fit into the idiyappam/sev press.
  7. Apply pressure on the idiyappan/sev press using your palms and move it in circles within the idiyappam steaming plates or idli steaming plates.
  8. Place the steaming plates in the steaming pot, cover the pot and cook for 15 minutes on high flame.
  9. Remove the lid and let idiyappam cool down for a few minutes.
  10. Serve with vegetable stew or as you prefer.

Friday, May 13, 2016

Shahi Paneer

Serves : 6


Onions - 3
Garlic Cloves - 6
Ginger - 1'' long piece
Water - 1 1/2 cups
Cashew Nuts - 3 tablespoons
Almonds - 8
Poppy Seeds - 1 teaspoon
Hot Milk - 8 tablespoons
Butter/Cooking Oil - 1 tablespoon
Green Chilies - 5, minced
Bay Leaf - 1
Cloves - 5
Cinnamon - 1" long piece
Cardamom Pods, crushed - 4
Star Anise - 1
Sugar - 1 teaspoon
Salt to taste
Garam Masala Powder - 2 teaspoons
Rose Essence - 1/8 teaspoon
Yogurt/Curd - 1/2 cup
Heavy Cream - 5 tablespoons
Kasoori Methi - 2 teaspoons
Saffron Strands - 10 to 12

For Garnishing:

Coriander Leaves, chopped


  1. Soak cashew nuts, almonds and poppy seeds in hot milk for atleast 1 hour.
  2. Chop onions.
  3. Boil chopped onions, garlic cloves and ginger in 1 1/2 cups of water until onions turn soft. Turn off the flame and allow it to cool down.
  4. Cut paneer into square or triangle pieces. Keep them aside.
  5. Blend soaked cashew nuts into a smooth paste. Transfer it into a small bowl, keep aside.
  6. Strain water from boiled onions, save the water for later use. Blend onions, garlic cloves and ginger into smooth paste. Keep it aside.
  7. Heat butter/oil in a pan.
  8. Add bay leaf, cloves, cinnamon, crushed cardamom and star anise. Saute for half a minute.
  9. Add minced green chilies. Saute for a minute on medium flame.
  10. Add blended onion, garlic and ginger paste. Cook on medium flame for 5-7 minutes.
  11. Add sugar, salt, garam masala powder and cook for another 5-6 minutes.
  12. Add rose essence, mix well. Continue cooking.
  13. Whisk together heavy cream and yogurt in a bowl. Pour this to the cooking gravy. Set the flame to low and continue cooking until the gravy starts bubbling.
  14. Meanwhile, in a non-stick pan, roast the paneer until golden brown. Add the roasted paneer pieces to the cooking gravy.
  15. Rub kasoori methi between your hand palms to powder and sprinkle it on the cooking gravy. Mix well.
  16. Sprinkle saffron strands. Cook for 2-3 minutes. Turn off the heat.
  17. Garnish with chopped coriander leaves. Serve hot with roti/naan/phulka/kulchas.