Mississippi Mud Pie Ice cream Churned in an Ice cream maker

It's vacation time and my kids were bored of doing nothing. They were bored of playing in the pool, watching television even going out. So one fine day my daughter got this idea of making ice cream rather than sitting idle. As the ice cream bowl was already frozen, she wanted to try something different rather than making a vanilla or chocolate ice cream. So when she was searching for ice cream recipes she stumbled on a website which has lots of different varieties of ice creams. She read about this and told me what all ingredients are required. I bought all the ingredients and we started making the ice cream.

This recipe is so easy that if you have an ice cream maker at home kids can make this on their own. This website has not only ice cream recipes but also milkshakes, sorbet and so on. We thought this is a perfect thing to make and enjoy during a hot sunny day. 

This is a Philadelphia style churned ice cream which is very easy to make and can be made within minutes. In this recipe we are adding chocolate in 3 different forms and adding oreos will take this to another level. Hope you all will like this and please try this out before the summer ends.

Ingredients:

Adapted from: Ice Cream From Scratch

1. Heavy cream- 2 Cups
2. Whole Milk- 1 Cup
3. Sugar- 3/4 Cup
4. Cocoa Powder- 1/4 Cup
5. Hershey's Chocolate syrup- 2 tbsp
6. Vanilla Extract- 1 tsp
7. Oreos ( crushed)- 1 Cup
8. Instant Coffee powder- 2 tbsp
9. Chocolate Chips- 1/2 Cup

Method:

1. Freeze the ice cream bowl for 24 hours before making this ice cream.
2. In a sauce pan pour heavy cream, milk, sugar, cocoa powder and coffee powder, mix well and heat it up on a low flame till everything gets blended well.
3. Remove from flame and add the chocolate chips in the hot mixture. Whisk well and add the vanilla extract.
4. Transfer to a mixing bowl, press a cling film on top of the mixture and chill in the refrigerator for about 2-3 hours.
5. Take out the ice cream mixture and add the Hershey's chocolate late syrup. Churn this in the chilled ice cream bowl according to the instructions and until the mixture turns to a softy consistency.
6. When it is done, transfer it to a glass bowl and decorate with chocolate syrup and crushed Oreos and enjoy to your hearts consent.

Rice Paper Spring Rolls with Peanut Sauce

These rice paper spring rolls are also called as Vietnamese spring rolls. These taste amazing with the peanut sauce. I make these spring rolls all the time as my family loves them. Usually we can add any filling of our choice. These spring rolls are a refreshing change from the regular fried ones. They are a perfect appetizer for any occasion and will be a hit among family and friend. These are so delicious, easy to make and healthy.

These spring rolls are so easy to make that you just have to gather all the ingredients and there is no need of cooking except the shrimp that you can cook long before making these rolls. We can fry these spring rolls in oil but it wont be healthy.

I highly recommend to consume these spring rolls within several hours of making them. If they are refrigerated they will become hard and difficult to chew. Try this recipe and let me know.

Ingredients:

1. Rice Paper- 12 numbers
2. Shrimp- 20-25
3. Pickled Carrots - 1 Cup
4. Lettuce Leaves- 2 Cups
5. Rice Noodles- 2 ounces
6. Red Chilli Powder- 1 tbsp
7. Turmeric Powder- 1/2 tsp
8. salt- as required
9. Oil- 1 tbsp

Method for marinated shrimp:

• Mix the shrimp along with salt, red chilli powder, turmeric powder and fry in the 1 tbsp of oil till done. Remove on a kitchen towel and keep it aside.

1. Meanwhile boil water and cook the rice noodles till al dente. Drain, rinse them under cool water and drain again.
2. Heat water in a pan and when it becomes warm switch off the flame and place the rice paper in the warm water and let it rest for 20 sec. Wait till the rice paper is pliable but not super floppy. Carefully lay it flat on a towel.
3. Place a few pieces of sliced carrots, lettuce, rice noodles one on top of the other and fold it tightly, now line the shrimp about 1 1/2 inches below the toip edge of the rice paper. By leaving a gap between the shrimp and the vegetables, the shrimp will look vibrant in the final roll. 
4. Grab the lower edge of the rice paper with thumb and pointer finger, lift and roll up the spring roll. Use the other fingers to hold the filling. Fold the left and right edge and finish the rolling. It now looks like a rolled envelope.
5. Repeat the same with the remaining.

Peanut sauce

1. Peanut Butter- 1/2 Cup
2. Soy sauce- 2 tbsp
3. Vinegar- 2 tbsp
4. Sesame oil- 1 tbsp
5. Garlic- 2 tbsp
6. Water- as needed

Method:

• Mix all the ingredients except water in a small bowl till combined and if the dip is too thick add 1 tbsp of water. The sauce should be creamy and dip-able.
• Enjoy the spring rolls with peanut sauce.

Chicken Kabsa Rice/ Arabian Chicken and Rice

Chicken Kabsa, is an Arabian style chicken and rice dish which can be prepared for any occasion. This dish is considered one of the national dishes of Jordan and Saudi Arabia. This is one method of cooking chicken along with rice the other method is after half cooking the chicken, remove the chicken pieces and grill them separately and at last place them on top of the prepared Kabsa rice. 

This classic recipe is from Saudi Arabia. Chicken and rice are cooked in a beautiful spice mix making this one pot dish that can be prepared in a zing. As there are lots of Arabian restaurants in my home town Kerala, I got a chance of tasting this amazing dish during my stay a couple of weeks ago. I tasted this dish which I fell in love with the first mouthful. It's a dish that will be loved by all. 

As the fasting is going on, one day my husband asked me to make this dish for Iftar. I searched for recipes and the combination of different websites which ended in a delicious mouth watering one pot Iftar meal. We will get Kabsa masala from the middle eastern store or you can make it at home with the spices you have. I had all the spices so I used them. 

While serving, add lots of roasted nuts and raisins. I didn't add as I made this for Iftar and I didn't get time to roast the nuts. This dish is much easier to make than it looks. Please try this recipe and let me know.

Ingredients:

Kabsa Masala:

1. Coriander Powder- 2 tsp
2. Cinnamon powder- 1/2 tsp
3. Cardamom powder- 1/2 tsp
4. Turmeric Powder- 1/2 tsp
5. Chili Powder- 1 tsp
6. Cumin Powder- 1 tsp
7. Pepper powder- 1 tsp
8. Salt- as required

For the gravy:

1. Oil-2 tbsp
2. Ghee- 1 tbsp
3. Chicken- 2 lb
4. Onions- 2 (chopped)
5. Tomatoes-2 (chopped)
6. Tomato Paste- 2 tbsp
7. Crushed Tomatoes- 2
8. Ginger and Garlic paste- 2 tbsp
9. Dry Lemon-3
10. Cinnamon Sticks- 1
11. Cardamom- 4
12. Cloves- 1 tsp
13. Bay Leaf- 2

For Rice:

1. Basmati rice- 2 Cups
2. Water- 3 1/2 Cups

Method:

1. Heat oil and ghee in a deep bottomed pan. Drop the cardamom, cloves, cinnamon, bay leaf, stir well. Add the dry lemons along with the whole spices.
2. Add the chopped onions, stir till it turns translucent, add ginger- garlic paste, mix well.
3. Add the chopped tomatoes, tomato paste and ground tomatoes, mix till everything gets blended well.
4. Add the cleaned chicken pieces and add the kabsa masala. Season with salt and fry the spices for a minute.
5. Close it with a lid and let the chicken pieces are half cooked on a medium flame. Just mix in between.
6. Meanwhile soak the washed rice for 30 minues and drain.
7. When the chicken pieces are half done add 3 1/2 cups of water and let it boil.Once the water starts boiling add the soaked rice, stir, cover and cook for 20 minutes on medium- low flame. After 20 minutes switch off the flame. Mix after 10 minutes and serve and enjoy.
8. When it is half done add 3 1/2 cups of water and let it boil, add the drained rice.

Kerala Style Kozhi Pidi/ Rice Dumplings in Chicken Gravy

As fasting is going on, watching the food related videos online makes us crave to try all the dishes. One such dish is this rice dumplings in chicken gravy. My daughter saw this on a food channel and asked me about this dish. As I grew up in Andhra, I ate mostly Andhra dishes and I just heard about this dish but never tasted it, so when she asked I thought of giving it a try and here I am today with the recipe in my blog.

This is a very delicious and delightful dish which is popular in the northern region of Kerala. This dish has carbs and proteins all packed in one making it a one pot meal.

Steamed Pidi

This Kerala delicacy consists of steamed rice dumpling that is soaked in the chicken gravy which can be relished as a dinner or a snack which will be very filling. Some people will just cook the pidi (rice dumpling) separately in coconut milk gravy and will have it along chicken curry, here I mixed both which formed as a delicious, thick dumpling gravy. My daughter tried it for the first time and loved it, hope you will also try and let me know how it turned.

Ingredients:

For Rice Dumplings:

1. Rice Flour- 1 Cup
2. Water- 1 Cup
3. Salt- a pinch
4. Coconut- 1/4 Cup
5. Garlic- 1
6. Cumin Seeds- 1tsp

Method:

1. Grind the coconut, cumin seeds and garlic to a fine paste. Keep this aside.
2. Boil water with a pinch of salt and the ground paste. Mix well.
3. When the water starts boiling add the rice flour slowly and mix using a wooden spoon without forming lumps.
4. Mix it well on a low flame and close with a lid. After 5-10 minutes switch off the flame. Mix ones again and let it cool.
5. Knead it well to make a smooth dough. Oil your palms and make small balls, when done steam all the rice balls in a steamer till done. Keep this aside.

Ingredients for Chicken Gravy:

1. Chicken- 2lb
2. Onions- 2 
3. Green Chillies- 3-4
4. Ginger-Garlic Pate- 1 tbsp
5. Tomatoes- 1
6. Red Chili Powder- 2 tbsp
7. Turmeric Powder- 1 tsp
8. Coriander Powder- 1 tbsp
9. Garam Masala Powder- 1/2 tbsp
10. Oil- 2tbsp
11. Salt- as required
12. Water- 2 cups

To Grind:

• Coconut (grated)- 1Cup
• Fennel Seeds- 2 tbsp

Method:

1. Clean and wash the chicken and keep this aside.
2. Grind the coconut and fennel seeds to a fine paste.
3. Heat oil in a pan add the onions and saute till they become translucent. Add the green chillies, ginger-garlic paste and chopped tomatoes. Mix well till everything blends together.
4. Add salt, red chili powder, turmeric powder, coriander powder and garam masala powder, mix and add the chicken pieces.
5. After stirring for about 5 minutes add water and coconut paste. Close it with a lid and let it cook for 10- 15 minutes on medium flame.
6.  When the gravy is done, mix the steamed rice balls keep over low flame for 4- 5 minutes till it combined well. Serve hot and enjoy.

Malpua with Rabdi- a deadly Combination!!!

Malpua with Rabdi is an deadly combination and ones you eat them you will never forget the taste and crave for more. This is a traditional, rich dessert that is made during festivals in India. 

Recently my friend was talking about it and I remembered how we used to go to a restaurant called "Mast Kalandar" in Banglore to eat Thali and at last they used to serve "malpua with rabdi". That's the first time I ate and instantly fell in love with the flavors. From then on we used to go to that restaurant just to eat this dessert.

Malpuas dipped in sugar syrup

In US, it's very difficult to get this sweet delicacy as it is available only during special occasions. The thought of making malpua with rabdi came to me long back and so here it is today in my blog post. I am so happy that I tried making this dessert as I thought it's impossible to make this amazing combination of rabdi and malpua. 

Here in the recipe I have used milk- mava powder instead of that we can use khoya too. Milk- mava powder is perfect to make Indian sweets. We can use whole wheat flour to make the malpuas but I want the authentic taste and so I made it using flour.

Soft and fluffy inside and crispy outside. These sugar dipped pancakes are a real treat. Hope you all will try this delicious finger licking dessert.

Sugar Syrup:

Ingredients:

1. Sugar Syrup:
2. Sugar- 2 Cups
3. Water- 1 cup
4. Cardamom Powder- 1 tsp

Method:

1. Heat water along with sugar and cardamom powder. Stir well and let it reduce till one string consistency. Switch off the flame and keep this aside.

Malpua:

1. All Purpose Flour- 1 Cup
2. Semolina- 1/2 Cup
3. Milk-mava Powder- 1/4 Cup
4. Fennel Seeds- 2 tsp
5. salt- a pinch
6. Baking Powder- 1tsp
7. Milk- 2 Cups
8. Oil- for deep frying

Method:

1. Mix all the ingredients with required amount of milk in a mixing bowl. the batter should not be too thick or thin. It must be free flowing. Keep this aside
2. Meanwhile heat oil in a deep pan. On medium flame, pour a ladle full of the batter into the hot oil. Make 3- 4 malpuas in the oil depending upon the pan size. Ones the sides become light brown, flip it and fry till done. Take out the malpuas and dip in the above made sugar syrup and keep it in a bowl.

Rabdi:

Ingredients:

1. Whole Milk- 8 Cups (1/2 Gallon)
2. Saffron- a pinch
3. Sugar- 2 tbsp

Method:

1. Reduce the milk by boiling on low flame till it reaches a slight thick consistency. 
2. Stir in between and add the saffron and sugar, mix till it dissolves.
3. Ones the color of the milk turns light yellow and when it becomes thick switch of the flame and keep this aside.

Arranging:

• Arrange all of the malpuas in a bowl, sprinkle pista powder and drizzle the rabdi (reduced milk) on top and enjoy hot and yummy malpuas.