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.

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.

Checkered Cookies- A Christmas Treat!!!!

My friends came over for a Christmas party and we had a potluck lunch, then we made ugly sweaters together and did white elephant by stealing and keeping the gifts. It was so much fun with them. While they were leaving I wanted to give them some christmasy gifts and cookies, so I wrapped snow globes and I was googling for cookies. I wanted to make some cookies which I never posted in my blog and so I made these checkered cookies which is very different from the normal cookies and which will be liked by all because of the cakey texture of the cookies.

I got the recipe from here and I double the ingredients as I have to make a big batch to give to my friends and save some for my kids. These cookies look tedious to make but it can be done within no time if you make these with your friends or family. My kids were helping me in making these and it was so much fun. These cookies are buttery, festive, delicious and a simple one with a choice of chocolate or vanilla. Try this out and let me know.

Ingredients:

1. Butter- 2 Cups
2. Sugar- 1 1/2 Cups
3. Eggs- 2 
4. Vanilla Essence- 2 tsp
5. Baking powder- 2 tsp
6. All purpose Flour- 4.5 Cups
7. Cocoa powder- 1/3 Cups

Method:

1. Cream the butter along with sugar and add the eggs one by one and mix well. 
2. When they are combined add the vanilla essence, mix then add all purpose flour and baking powder in small quantities and mixing in between. 
3. When everything gets combined well, divide the dough in half and in one half add the cocoa powder and give it a nice mix.
4. Form each dough in a square log and wrap both the dough in cling film and place it in refrigerator for 30 minutes. Make sure both the cookie dough should be of the same shape and length.
5. After 30 minutes, take it out of the refrigerator, using sharp knife slice the dough into thirds longwise, turn it ones and cut into thirds again. We will get 9 strips.
6. Repeat the process with the other dough. Whole together we will have 18 strips of dough.
7. Place one stripe of vanilla dough, chocolate and then vanilla on a flat surface. On top alternating with the strips and then on top repeat the same process till we get a square log. Press this dough together tightly, keeping the square shape.
8. Meanwhile place a parchment paper on a baking tray and preheat the oven to 350 degrees F.
9. Refrigerate again for 15 minutes. Take it out and slice into 1/4th inch pieces. You can see nice checkered pattern. 
10. Place them on a parchment paper and bake for 12- 15 minutes. Cool on a wire rack and enjoy!!!

Air-Fryer Crispy Potatoes- A simple & elegant side dish with rice!!!

My friend (Subha), who is a great cook always makes these fried potatoes but not in air-fryer. She used to  saute the cubed potatoes in little oil till they turn golden and crispier. Ones, when I went to her house, I had it which reminded me of my mom's potatoes, who makes exactly like these. But whenever I tried making them at home, they would never turn out perfect. Either I had to add lots of oil as potatoes absorb oil or they got burnt. I used to think, the dish which doesn't take much time to make has become complicated for me.

Then one day I tried making them in air-fryer which doesn't require much oil and ta-da, they turned out perfect. I started making them frequently as my family loves the dish. Air-fryer does some kind of magic on potatoes. Crispy out side and perfectly soft inside. These are the most addicting side dish. I am sure that everybody might know how to make these but I realized that with less/ no oil we can make these perfect. Try this easy dish and let me know.

Ingredients:

1. Potatoes( washed & cubed)- 3Cups
2. Red Chili powder- 1 tbsp
3. Turmeric Powder- 1 tsp
4. Salt- as required
5. Oil- 1 tbsp
6. Sambhar powder- 1 tbsp

Method:

1. Toss all the powders along with cubed potatoes and oil in a bowl.
2. Place these potatoes in the air-fryer basket and cook at 370 degrees F for 15- 20 minutes. The potatoes will turn golden in color.
3. Enjoy this with warm rice and rasam.

leftover Turkey Potato Cutlets

Our friends came over for Thanksgiving and together we cooked a thanksgiving dinner by baking the turkey, gravy, mashed potatoes and Apple pie. The turkey was huge, mostly we finished within 3- 4 days but the remaining I kept it frozen as I was thinking of making something later. Then as the kids take lunch for school, one day I decided to finish the turkey by making cutlets which I usually make with chicken.

Ones it's done, the cutlets came out delicious with the right amount of spices and the potatoes. We can add any spice powders from the pantry. These can also be used as patties for burgers or can be stuffed into wraps. In which ever way, these cutlets taste delicious and will be liked by all. Try this recipe and let me know.

Ingredients:

1. Minced Left over Turkey- 2 Cups
2. Onions ( cghopped)- 1
3. Ginger Garlic pate- 1tbsp
4. Red Chili Powder- 1tsp
5. Turmeric Powder- 1tsp
6. Garam Masala powder- 1 tsp
7. Oil- 1 tbsp
8. Salt- as required
9. Boiled Potatoes - 3 

For Coating:

• Egg- 2

Method:

1. Heat oil in a pan. When hot add the onions, fry till they become translucent.
2. Add the ginger garlic paste, stir till the raw smell disappers. Add the red chili powder, salt, turmeric powder, garam masala powder and the minced turkey. Mix well and switch off the flame. Let it cool.
3. When cooled add the boiled mashed potatoes in the turkey mixture, mix well and make small balls and flatten the balls. Flatten the  remaining turkey potato mixture.
4. Break eggs in a bowl and mix with salt and keep it ready.
5. Heat a griddle with 1 tbsp of oil, dip each flattened mixture into the eggs and place them on the hot griddle and cook till done. 5-8 minutes on each side. Enjoy warm cutlets along with evening tea or as a side dish with rice or simply just like that.

Maaladu/ Fried Gram Dal Laddu- A festival delicacy

It's festive season in India and I can see many of my friends on Instagram making different varieties of Indian sweets which made me craving for sweets. I checked my pantry and with the ingredients I got from my kitchen, I made these amazingly delicious maaladu which I used to eat often as a kid in Andhra. This laddoo is the easiest dessert which can be made within no time. A rich, delicious, perfect one for any festive occasion.

There are so many dessert recipes among which these laddoos will stand out and will be a perfect crowd pleaser. Just three main ingredients and theses laddoos are ready. Hope you all will try and let me know how it turned out.

Ingredients:

1. Gram Dal- 2 Cups ( Roasted)
2. Sugar- 3/4 Cup
3. Ghee- 1/2 Cup
4. Cardamom Powder- 1 tsp
5. Broken Cashew- 2 tbsp

Method:

1. Grind together gram dal and sugar to a fine powder.
2. Transfer to a mixing bowl. Add the cardamom powder and broken cashews.
3. In this add the melted ghee and shape into small balls. If the balls are not forming, add little amount of ghee till it forms a firm laddoo.

Peanut Chikki/ Peanut Brittle/ Kadala Muttai

Chikki/ Peanut Brittle is a traditional Indian candy made with jaggery and peanuts. This one is loved by everyone in my family. My mom used to make this when we were kids but I never tried as I was not sure of the syrup consistency.

We buy this when we go shopping at Indian store, but nowadays we are not getting good quality ones and so I gathered courage and made this by asking my mom and watching some channels regarding the syrup consistency. It came out perfect. You can cut them into pieces by spreading them on a greased surface. This is a very healthy snack, rich in protein and iron.

Jaggery is an important ingredient for perfect chikkis. Also make sure the syrup reaches the right consistency by dropping a little bit in water and checking whether it turned into candy consistency. Act fast while rolling. Hope my friends will try this and please let me know how it turned.

Ingredients:

1. Peanuts- 2.5cups
2. Jaggery- 1cup
3. Water-1/4 Cups

Method:

1. Roast the Peanuts till nice aroma comes and till it starts to change golden in color. Keep this aside and ones it is cooled remove the skin by crushing gently. Separate the skin and keep the peanuts aside till the jaggery syrup is ready.
2. Heat a heavy bottomed pan and add the jaggery along with water. Let it dissolve on low heat.
3. Begin to boil and keep stirring until it thickens well. Check the consistency by dropping few drops into water. When it reaches the right consistency the jaggery syrup will harden immediately and it forms brittle.
4. If you are unable to get the syrup brittle then cook for few more minutes.
5. Turn off the stove and add the roasted peanuts, be quick and stir the peanuts well till everything gets well incorporated.
6. Grease your hands with ghee and roll them into balls. Ones it gets harder place it in an airtight container. and enjoy.