Sunday, June 5, 2011


Mix corn flour with � cup milk and heat the remaining milk. When it begins to boil, add the corn flour mixture and simmer for 2-3 minutes. Cool and add condensed milk and mango pulp and sugar. Chill and add cream.
Pour in shallow aluminium dish and freeze till half set.
Beat the half set mixture till fluffy and add tender coconut pieces. Return to freezer and freeze until firm. Variations: Use other fruit pulps like custard apple, Chikko, or stewed and blended strawberries, plums, peaches etc.


Serves : 4
Difficulty : Medium
Comments : Nil
Prepration Time : 15 Minutes
Vanilla flavoured ice cream is one on the most favourite ice cream world wide...Here is a recipe to make vanilla ice cream

Milk - 5 Cups
Milk powder - 1 cup
Sugar - 1/2 cup
Gelatin - 1/2 tsp
Cornflour - 2 tsp
Vanilla essence - 2 tsp
Butter - 2 tsp
DirectionsKeep aside one cup of milk and boil the rest. Mix milk powder, gelatin, cornflour and sugar with the milk kept aside and pour it slowly into the boiling milk. Cool and add vanilla essence and butter to it.
Keep this in the freezer for half an hour. When it starts setting whip in a mixer. Keep it back in the freezer till it sets. Vanilla ice cream is now ready to be served.


• 7 Bananas
• 2 Eggs (beaten)
• 3 Cup Heavy Cream
• 2 litres Milk
• 4 tbsp Sugar
• 1/8 tsp Nutmeg

How to make Banana Ice Cream:
• Heat milk on low flame for boiling.
• When it becomes thick, remove it for cooling.
• Peel off bananas and smash them.
• Now add heavy cream and sugar. Whisk it to a smooth paste.
• Mix beaten eggs to the banana shake. Mix it well.
• Keep it in refrigerator in a bowl for about 5 to 6 hours.
• Sprinkle Nutmeg and serve.


• 5 ounces Unsweetened Chocolate
• 1 1/2 cup Milk
• 2 Eggs (lightly beaten)
• 1 cup Sugar
• 2 cup Cream
• 1 pinch of Salt
• 1 tsp Pure Vanilla Extract
• ½ cup Milk

How to make Chocolate Ice Cream:
• Place the chocolate in a saucepan, over low heat.
• Melt the chocolate and heat milk in another saucepan, over low heat.
• Slowly, stir the milk into the melted chocolate.
• Be careful to stir in milk gradually or else, the chocolate will clump and you will find it difficult to break it down.
• Continue stirring, until the mixture is smooth and thick.
• Beat sugar into eggs in a bowl.
• Gradually stir in the chocolate mixture into the eggs.
• Add cream, salt, vanilla and half cup milk. Mix well and cool.
• Pour the contents into an ice-cream maker and freeze for at least 3 hours.


4 white fish fillets (steamed and cut into pieces)
4 eggs
A large pinch of salt
A pinch of red chili powder
2 tbsp corn flour
2 tbsp lemon juice
2 tsp chopped coriander leaves
Oil for deep-frying paoda

Method to make this recipe:

Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.
Heat oil in a kadhai or deep-frying pan.
Dip each fish piece into the batter and fry in batches till golden and crisp all over.
Serve the fish pakora hot with your favorite chutney or ketchup.


800gms / 11/2 lb white fish fillet
3 medium Onions
5 cloves garlic (paste)
1 tbsp ginger (paste)
4 tbsp tomato puree
2/3rd cup water
Salt To Taste
1/2 cup ghee
Spices :
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder

Method to make this recipe : curry fish:

Cut the fish into medium-sized pieces.
Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
Chop one onion finely and grind the other one.
Add the chopped onion to the ghee in the pan and fry until golden.
Add all spices and cook stirring for 10 seconds.
Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
Serve the indian fish curry hot with rice or roti.


Chicken - 1 kg, skinned, boned and diced
Curd - 150 ml
Almonds - 60 gms, crushed
Cinnamon - 1/4 tsp, crushed
Cloves - 1/4 tsp, crushed
Bay leaves - 1/4 tsp, crushed
Green cardamom - 4
Ginger pulp - 1 tsp
Garlic pulp - 1 tsp
Tomato - 500 gms, chopped
Onion - 2, chopped
Fresh coriander - 2 tbsp, chopped
Fresh cream - 4 tbsp
Chilli powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Corn oil - 1 tbsp
Butter - 85 gms
Salt as per taste

1. Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt.
2. Blend well.
3. Put the chicken pieces in a large bowl. Pour over the curd mixture.
4. Heat butter and oil together in a pan.
5. Put onions and fry for 3 minutes.
6. Add the chicken mixture.
7. Saute for about 7 to 10 minutes.
8. Add half of the coriander leaves. Blend well.
9. Add cream. Stir for sometime. Simmer.
10. When the chicken is done, garnish with the remaining coriander leaves before serving.
11. Tastes best with parathas or chappathis.

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