Mango & Pistachio Ice Cream

Who doesn't like ICE CREAM.. & who doesn't like Mango Ice-Cream? I received the ice-cream maker attachment for my KitchenAid stand mixer 2 weeks ago. I wanted to try out a recipe immediately, but I had to let it sit in the freezer for a day. By the time this was done, I got too busy doing other things and I totally forgot about it. When I finally remembered that I had a jem sitting in my freezer I took it out last weekend when we were wishing for Mango Ice-Cream. I didn't have a recipe for it, nor could I find a decent one on the Internet. So I created one. Originally this recipe was for french vanilla ice-cream. I chopped and changed it, to come up with this recipe. It is fantastic! Rich, creamy, just right.

Makes 1 quart

Ingredients
1 1/4 cup mango pulp
4 egg yolks
1/2 cup sugar
1 1/4 heavy whipping cream
1/2 tsp cardamom pwd
1/4 cup chopped pistachio
pinch of salt

Directions
In a medium saucepan over medium heat, heat the mango pulp until very hot but not boiling, stir often. Remove from heat and set aside.

Place egg yolks & sugar in a bowl. Whisk with a wire whip until blended and smooth.
Gradually add the mango pulp.
Return this mixture to the saucepan, cook over medium heat until small bubbles form around the edge and mixture is steamy, stirring constantly. Do not boil.
Transfer back to the large bowl. Add the whipping cream, cardamom, salt.
Cover and chill in fridge for at least 1 hour.

Assemble your Ice-cream maker (as per manufacturer advise). Turn the machine on. Pour the mixture and blend for 20mins. In the last minute add the pistachio. Immediately transfer to a freezer proof container and freeze 1 hour.

Serve and ENJOY ;)

Grilled Salmon with Honey Mustard Sauce with Oven roasted potatoes & salad greens

Sounds fancy doesn't it? Well it is a great dish that sounds super fancy, but is really easy and takes no time at all.

Oven roasted potatoes
Ingredients
4 potatoes, cut lengthwise
4 tsp olive oil
salt to taste
1 tsp pepper
1 tsp dried rosemary

Directions
Coat the potatoes in olive oil and herbs and spices, Bake in a 400F heated oven until cooked through and golden approx 30mins


Honey Mustard Sauce
Ingredients
2 Tbs Honey
2 Tbs olive oil
1 Tbs Dijon mustard
1 Tbs Table mustard
2 Tbs minced mint leaves
1 Tbs lemon juice
Salt & pepper

Directions
Mix all the ingredients except the mint which will go in last at the time of serving.

Grilled Salmon
Ingredients
4 Salmon Steaks
2 tsp Olive Oil / butter
salt
Pepper
red chili flakes (optional)
2 tsp Lemon juice

Directions
Clean the fish, Place on baking sheet lined with foil skin side down brush on all the ingredients. Place in a 425F oven for 10mins.

Serve and Enjoy

Gooey Chocolate Butter Cookies

The week before Thanksgiving I really wanted to eat some good cookies, but the gooey kind found this recipe in my recipe box (got not clue where it came from) and decided to give it a shot. It was sooo easy, and soooo YUMMMMMY. You got to get your hands dirty with all the Confectioners' sugar involved. But they are worth it in the end.

Ingrediants1
8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting

Directions
Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Good Ol' Butter Chicken

This is a great butter chicken recipe for you to try.. Butter Chicken always reminds me of going out with family to a Punjabi restaurant whenever I visited India. Actually it was always a MUST ORDER at any Indian restaurant. Slightly sweet, very very rich, buttery and creamy, with just a hint of tang from the tomatoes. Yum Yum..
The way that I like to make it, is by first maranating the chicken, grilling it in the oven/bbq & then putting it in the gravy. Makes for one tasty dish. Let me know how it was..

Ingrediants (serves 5)

Marinade
1 lb boneless skinless chicken thigh
1/2 cup yoghurt
3 cloves garlic minced
1/2 inch ginger minced
1/2 tsp tumeric
2 tsp corriander pwd
1 whole green chilli, minced
1/2 tsp red chilli
1/2 tsp garam masala pwd
salt to taste

Gravy
1 tbs oil
1/2 tsp cumin seeds
1 bay leaf
1 green chilli, minced
1 small onion, chopped
10 cashew nuts
1/4 tsp white poppy seeds
1 15oz can of tomato sauce, no salt
salt to taste
1/4 tsp tumeric
2 tsp corriander pwd
1/2 tsp red chilli pwd
1 tbs ketchup
1 tbs sugar
2 tbs butter
1/4 cup heavy cream
2 tbs kasturi methi

Method
Cut the chicken in bite sized pieces. Marinate the chicken in all of the marinate ingrediants and let it sit in the fridge for a hour. Grill it on a baking sheet at 375F for 30mins.



For the gravy. In the oil, add the green chilli, onions, saute till onions are pink. Add the cashew and poppy seeds. Now add the tomato sauce, sugar, salt, tumeric, corriander pwd, ketchup. Let it simmer over low heat for a few minutes. Blend in a food processer till it form a fine paste.
Heat the butter in the pan, add the cumin, bay leaf, the tomato mixture. Simmer for minute, now finally add the grilled tandoori chicken, the heavy cream and kasturi methi. Mix, Let it sit for a few minutes and let the chicken absorb the gravy.

Serve with naan / roti

Bukhara Dal Makhani

Are you looking for simple yet the most tastiest recipe for Dal Makhani? This recipe is perfect for you. Although this recipe takes some time to cook, but there is nothing like it. My husband who has lived most of his life in Mumbai, says this is the best dal makhani he has ever tasted and is even better than the famous Punjabi dhaba. This is a traditional recipe from Punjabi Cuisine. Dal Makhani is the most delicious Indian dish. It is included as a main dish in Indian lunch and dinner menu. Dal Makhani goes well with pulao, but it can also be eaten with plain rice or nan. You should definatly try this Dal Makhani recipe.


Ingrediants
1 cup Black moong dal + 4 tbs Rajma (Kidney Beans)
1/2 tbsp oil
1 tsp cumin
1 tsp garam masala whole or pdr
2 tbsp Ginger garlic paste
Salt to taste
8oz tomato pureed
1/2 tsp tumeric
2 tbsp coriander pdr
1 tbs Red chilli powder
2 tbs grams butter
1/4 cup cream
2 tbs Kasturi Methi

Directions
1. Thoroughly wash black grams (Black moong dal) and kidney beans. Then soak it in water (2 glasses) for about few hours. Pressure cook till dal is cooked to mash able consistency.

2. Heat oil in a heavy bottom pan.

3. Add cumin ,garam masala(optional) ,you can skip garam masala and add little garam masala pdr at last .

4. Add ginger-garlic paste ,turmeric and add tomato puree and cook well for 10 min in medium flame covered

5. Add chilli powder, and salt. Cook on medium heat until the mixture thickens into pulpy sauce (about 3 mins).

6. Then add cooked grams and kidney beans to the mixture. Cook on low heat for 4-5 minutes. You can add a little water if you find it too thick.

7. Add the butter and cream and cook for 30 minutes.

8. The longer this Dal cooks the better it is, keep mixing every 10 mins as the dal settles at the bottom. Add the Kasturi Methi. Dal Makhani is ready to serve.

Masala Capsicum

What to make for a quick lunch? Today is grocery day and the only thing I had left in my fridge this morning was green bell pepper & onions. Kinda short for ingrediants I whipped up this tasty dry side to go along with the Lemon rice I made for my husbands' lunch. It cooks very fast & it is one of those no-brainer dishes.

Ingrediants
1 tbs oil
1 tsp cumin seed
1 tsp mustard seed
1 whole red chilli
1 green chilli, minced
1 clove garlic, minced
1 tsp ginger, minced
1 whole bell pepper, diced
1/2 large onion, diced
salt to taste
1/2 tsp tumeric
1 tbs corriander pwd
2 tbs sherreded coconut
cilantro to garnish

Directions
Heat the oil in a open fry pan, add the cumin, mustard seed, red chilli, green chilli, ginger & garlic. Saute onions till they are pink,together with the salt and tumeric. Then add the peppers, on med-low flame, cook without covering the pan, as this will make the peppers go mushy and loose the texture you are looking for. The peppers should be cooked in 5-7 mins. If it starts to burn in this process add a dash of water. garish with shredded coconut and cilantro.

Serve hot with rice/roti & dal

Methi Aloo

I love potatoes.. They are my favourite. Frying potatoes with methi leaves for me is Sindhi cuisine. I do know that Methi Aloo might be some north-indian cuisine too. I always like this with hot steamed rice and dal or chapatis. Combing the benefits of methi with the ever popular potatoes, mildly seasoned with turmeric, chilli and garlic.
Fenugreek or methi has been used in ancient Indian and Chinese medicine to treat a number of ailments from bronchitis and arthritis to inflammations, rashes and digestive disorders and promoting healthy metabolism. Recent studies have shown that fenugreek lowers blood glucose and cholestrol levels and are hence used in treating diabetes and cardiovascular problems.
Turmeric, popularly used in Indian cooking is considered a cleanser, blood purifyer, antiseptic and most importantly for it anti-cancer properties.This healthy combination of fenugreek and turmeric in the form of methi aloo makes an appearence on our table whenever fresh methi is available at the indian market. Methi aloo is clearly not a favourite among many due to the bitterness of methi. Sauteing the methi leaves with the salt till they wilt lightly removes the bitter taste.

Ingrediants
1 small bunch Methi, cleaned and cleaned again (it is usually very dirty)
1 tbs oil
1 tsp cumin seeds
1 clove garlic, minced
1 tsp ginger, minced
1-2 green chilli / to taste, minced
1 small onion
1 large tomato
2 medium red potatoes, peeled and diced
1/2 tsp tumeric pwd
salt to taste
1 tbs corriander pwd
dash of garam masala pwd

Directions
Heat the oil in a saucepan with a lid, add cumin, chilli, ginger & garlic, saute for a few mins. Add the onion and saute till pink-golden in color. Now add the tomatoes, over the pan with the lid and let the tomatoes get mushy, 4-5 mins. Stir well, add the potatoes, tumeric, salt, corriander pwd, & garam masala. Cover and cook for 4-5 mins. When the potatoes are half cooked add the methi leaves. Cook till potatoes are fully cooked.

Serve hot with rice / roti. Enjoy!!

Lemon Rice

My husband usually takes lunch from home every morning. This is a recipe that I tried out this morning for the first time. I have eaten it before many a times but had never made it myself. I ate it for breakfast, pretty good. I had lots of left over rice from last night's egg curry and rice dinner, so I gave it a shot. I packed this Lemon Rice with Masala Capsicum (Green Bell Peppers cooked in spices, recipe to follow), fruits and a salad. I hope he ejoyed it.


Ingrediants
2 portions cooked white rice, not mushy
1 tbs oil
1 tsp mustard seeds
1 tsp channa dal
1 tsp urad dal
2 whole dried red chilli
1 green chilli, minced
1 tsp ginger, minced
5 curry leaves
3 tbs peanuts
1/2 tsp tumeric
1/4 tsp salt / to taste
juice of one lemon

Heat the oil in a wok type pan. Add mustard seeds, let them pop or they will be bitter. Add channa dal, urad dal, red chilli, green chilli, ginger. Fry for a few seconds. Add the curry leaves and peanuts, fry for a min. Lastly add the tumeric, salt & lemon juice and the cooked rice. Stir them gently until the rice is coated with the spices. Serve hot.

Egg Curry

This is one of the recipes that my mum used to make when we were kids. It has a Kerela influence. Since my dad grew up in Kerela and because of his addiction to all things Kerela, we too grew up eating the same food he grew up eating.. Not that I am complaining.. It is delicious. You will eventually notice that all the South Indian dishes that I make have the same South Indian Masala Powder that I make at home ( this I will post it in a seperate recipe ). I serve this egg curry with rice, papadums & yoghurt. I hope you enjoy it.

Ingrediants
4 hard boiled eggs, shelled
1 tbs oil
1 tsp mustard seeds
2 whole dried chillis
1 medium onion, small dice
1 tomato, diced
2 cloves garlic, minced
1 tsp ginger, minced
Salt to taste
1/2 tsp tumeric
2 tbs South Indian Masala Powder
1/4 cup coconut milk
1 1/2 - 2 cups water


Directions
In a heavy bottom saucepan heat the the oil on medium heat, add the mustard seed. After they have sputtered add the dried chillis, and curry leaves. Add the onions saute for a min until they are pink. Add the ginger, garlic, stir, then add the tomatoes, salt, tumeric, & stir. Cover the pan with a lid and let them simmer in their own juices but keep a eye on it and stir once in a while. After 10 mins you will notice that the tomatoes have become mushy, now add the South Indian Masala powder, stir. Add the water and let it come to a boil. Make small slits in the eggs and add to the gravy. Let it simmer for 5 mins or so, add the coconut milk simmer again for 10 mins.

Serve

Pound Cake

This Pound Cake just melts in your mouth and smells so good. I don't usually like pound cake because it's heavy and dry and not my favorite, but this one has definitely changed my mind.
Its a simple to make and the results are amazing. I like to tweak it once in a while by marbling it with 2 tbs cocoa powder in half the batter. I also like to add orange extract to it sometimes. I want to try it with Madeira wine and candied ginger next. Will post how that goes. This recipe makes a big cake. Most of the time I half the recipe and make it in a loaf pan, but the baking time remains the same. It may be a bit sweet, so if you want you can cut down the sure by 1/2 - 3/4 cup. So here goes



Fail-Proof Pound Cake

Ingrediants
1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Directions
Generously grease and flour a 10-inch bundt pan. Do not preheat the oven.

Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

Classic White Bread

I have been making bread at home for about 9 months now. They all didn't look so good or even tasted as good as the Kalamata Olive bread I made this week. In the beginning they didn't even taste like bread. But my pledge in Feb'09 to never again buy a loaf of artisan bread from the fancy bakery, kept me going. Without bread thinking of what to make for breakfast and those simple weekend brunches would have been a nightmare.
So I have been trying alot of different recipes for that simple loaf of bread, some work some don't. Some just have too many ingredients for an everyday loaf. I like the recipe below because it is simple, few ingredients, and it tastes pretty damn good. Although the recipe calls for All-Purpose flour, if I have unbleached white bread flour on hand I like to use it. It gives a much better texture to the bread that you just don't get with all-purpose. I usually like to make half the recipe just for one loaf which is enough for my little family of 2. Oh and I failed to mention this is a Julia Child recipe.

Ingredients

• 2 1/2 cups water (105-115 F)
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 7 cups bread flour or all-purpose flour
• 1 tablespoon salt
• 1/4-1/2 cup unsalted butter, softened
• Optional Kalamata olives, pitted, 2 handfuls
  

Directions

1. Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy.

2. Let sit for 5 minutes until creamy.

3. Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook.

4. Mix slowly until blended then add the rest of the flour.

5. Increase speed and scrape down the sides til the dough comes together.

6. (If it doesn't add a tbsp of flour at a time til it does.) Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading) til dough is smooth and elastic.

7. Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will pull it back together). You can now add the olives.
   

8. Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl.

9. Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour, til it has doubled in size at room temperature.

10. Butter 2 loaf pans.

11. Deflate the dough, cut in half and turn out onto a lightly floured surface.

12. Roll out into a 9 x 12-inch rectangle.

13. With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll.

14. Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan.

15. Drop in the loaf pan seem side down, and repeat.

16. Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F) for 45 minutes, until they double in size.

17. Preheat the oven to 375°F and put the rack in the center of the oven.

18. Bake for 35-45 minutes til they are honey brown.

19. Immediately turn out of pans onto a rack to cool.

20. Once almost completely cool, they can be cut.

21. Store in a brown paper bag for a day or two.

22. Once cut, turn cut side down onto a cutting board and cover with a kitchen towel.

One of the first things I did after the loaf cooled down is make a Cheese sandwich. Yummy with cheddar and fresh basil.

Fruity Breakfast Muffins

Last weekend I made these yummy muffins for a morning snack. They are healthy because of all the fruit and nuts & they are not too sweet either.

Makes 12

Ingredients

• 1 cup strawberries, chopped
• 1 cup sugar, plus 2 tablespoons
• 1 1/2 cups all-purpose flour
• Pinch ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 ripe banana, mashed
• 2 large eggs
• 1/4 cup canola oil
• 1 lemon, zested
• 1/2 pint blueberries
• 1 cup chopped walnuts

Directions

Special equipment: muffin tin and muffin liners

Preheat oven to 350 degrees F.

In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.

In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.

In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.

Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.

Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

Amazing Blueberry Muffins

We had some friends over for brunch the other day and I made these delish muffins.. enjoy!

Makes 16

Ingredients
* 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
* 1 1/2 cups sugar
* 3 extra-large eggs, at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 8 ounces (about 1 cup) sour cream
* 1/4 cup milk
* 2 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 half-pints fresh blueberries

Directions
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

2009 Favourites Kitchen Gadgets

I thought I would also post some of my favorite kitchen gadgets of the year. I'm pretty certain that all these lovely things did not enter my life until 2008-9, but I am so glad they did.

• Kitchen Aid Artisan Stand Mixer.

Lady and I do not go back very far, but we're sure to be good friends. I using her a whole lot, almost everyday and i'm falling in love.

Meet Lady Mix-a-Lot. (Not me... the mixer.. lol )

• Bar Keepers Friend. Though it definitely takes some elbow grease to get things off, this stuff is great for making your stainless steel pots and pans look (almost) new again.
  
• Grater/zester. How did I ever live without one of these things? Zesting citrus, grating nutmeg and ginger, and making really fluffy grated cheese, this does it all.
• Cast iron Casserole. These are definitely not the biggest bargains of the cooking world. Like me if u manage to find a great deal & a great product it will last you a lifetime (and probably 3 or 4 lifetimes after your own). Great for tortillas, cornbread, even brownies & makhani dals & delish biryanis.
• A baking stone. Homemade pizza without one of these is great, but with one? Amazing. So crisp and delicious. Also great for breads, and if you get certain types, cookies.
• Mesh strainers in different sizes. So great for straining sauces, chicken stock, jams, etc. I cant believe that at one point I used a tiny little tea strainer for some of of these things.
  

So, there you have it. A few things that make cooking a little more fun (and a whole lot easier) for me.

I have my eye on: Victorinox Chef's Knife & a glass pitcher

Tandoori Chicken / Paneer

Just made some Chicken Tikka, thought I would share the recipe

Now this marinade you can use to make Tandoori Chicken, Chicken Tikka, or Paneer Tikka.

I am just listing the ingredients you can adjust quantity according to your taste.










- Paneer / Chicken
- Salt
- Ginger & garlic paste
- Tumeric
- Corriander Pwd (Dhaniya)
- Garam Masala
- Chilli Pwd
- Yoghurt
- Fresh Coriander
- Lemon Juice
- To this mixture you can add any of your fav chili sauces eg: nandos peri peri sauce ;)

Let it marinade for at least 1 hour - 6hours
If you are making Chicken / paneer tikka, you can put the Chicken/Paneer on skewers with onion, green peppers & tomatoes in between.
Cook in the oven at 350 Fahrenheit for 45mins. Let it get a little brown around the edges.
Sprinkle Chaat Masala and eat.. Yumm yumm

Basic vanilla cupcake - Soo good!

I am using this blog to share the recipes that I am trying out..

I just made these cupcakes.. and they were soo good I just had to write about it.





Serves: 12 (1 serving= one medium-sized cupcake)
Ingredients:
1 cup flour
1/2 cup milk
1/3 cup canola oil
2/3 cup sugar
1 tablespoon vanilla
1 and 1/2 teaspoons baking powder
2 eggs
Optional: 1/2 cup chocolate chips

Method:
Preheat oven at 350 degrees Fahrenheit.
Blend the eggs, milk, oil, and sugar.
Add the vanilla.
Add the flour half a cup at a time.
Add the baking powder.
(If you're using them, stir in the chocolate chips with a spoon)

Line cupcake tin with paper baking cups or grease and flour each separate compartment. Fill tins about 3/4 full with the cupcake batter. bake for 25-30 minutes or until toothpick inserted in center comes out clean. Enjoy!