EGGLESS STRAWBERRY ICECREAM – BEAT THE HEAT

 love love love ice cream… seriously, who doesn’t right!I know I love all things ice cream, especially strawberry ice cream

My daughter loves strawberries and so I thought of making strawberry ice cream.

This is a very simple recipe and it’s egg less too. Most store bought ice creams contain preservatives and other unwanted additives, with the home made ice cream you don’t have to worry about it. Make this easy home made egg less ice cream.

Recipe adapted from: TarlaDalal

 INGREDIENTS:

  • Whipping cream 11/2 cup
  • Milk 1 cup
  • Strawberry puree 1/2 cup
  • Milk powder 1/4 cup
  • Condenced milk 1/3 cup
  • Powdered sugar 1/2 cup
  • Chopped Strawberries 1/4 cup

INSTRUCTIONS:

  1. In a bowl, add the whipping cream and whip it till you see traces in it.. Once you can see traces, add the sugar and whip it to stiff peaks.
  2. Once its whipped, milk powder and mix well. As the milk powder is mixed well, add the condensed milk, strawberry puree, milk and strawberry pulp..
  3. Once you get an homogeneous mix, mix in chopped strawberries and pop it in the freezer for 6-7 hours..
  4. Scoop and Beat the Heat!!!

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NOTES;

  • At times, if the chopped strawberries are very big, they can sink in the bottom of the bowl.
    No worries, take the ice cream out of freezer after 2-3 hours and mix well. And it’ll be fine! 
     
     
     
     

CUCUMBER RAITA

Cucumber raita is a popular savory condiment dip made with cucumber and curd (yogurt). It is simple, refreshing, and cooling to the palate. This cucumber raita recipe comes together in 5 minutes and tastes fabulous when paired with biryani, pulao, or any Indian meal.

Of course, we Indians like to spice it up with light sprinkles of roasted cumin powder, chaat masala, rock salt, or black salt and garnished with cilantro or mint.

INGREDIENTS:

  • 1 cup grated cucumber or 1 medium-sized cucumber
  • 1 cup Curd (dahi or yogurt)
  • ½ teaspoon kashmiri red chili powder 
  • 1 teaspoon roasted cumin powder 
  • ½ teaspoon chaat masala powder or as required
  • salt as required, can add food grade rock salt or black salt
  • 1 tablespoon chopped coriander leaves or 1 tablespoon chopped mint leaves
  • 1/4 cup pomegranate arils

INSTRUCTIONS:

  1. Rinse the cucumber. Then peel and grate it .
  2. You can also chop cucumber.
  3. In a bowl, whisk the curd (yogurt) until smooth.
  4. Add the grated cucumber to the curd.
  5. Add all the ground spice powders, salt as needed and chopped coriander leaves.
  6. Combine well and serve.
  7. You can garnish it with some coriander leaves or mint leaves and pomegranate arils .
     

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WATERMELON CUCUMBER AND QUINOA SALAD

I absolutely love salads and try to incorporate them in everyday meals.
The most amazing and prettiest Watermelon Cucumber and Quinoa Salad! Made with 5 simple ingredients like Watermelon, crisp cucumber, shaved  onion, feta and fluffy quinoa with a mint and basil vinaigrette for a delicious Summer in a bowl meal. 

INGREDIENTS:

  • 1 cucumber diced, skin on
  • 2 cups cubed watermelon
  • 1/2 cup dry quinoa
  • 1/2 cup thinly shaved onion
  • 1/2 cup crumbled feta cheese I used paneer here

BASIL AND MINT VINAIGRETTE:

  • 1/4 cup finely sliced fresh basil leaves
  • 1/4 cup finely sliced fresh mint leaves
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tbsp raw honey
  • 1/2 lemon juiced
  • pinch of salt and black pepper

INSTRUCTIONS:

  1. In a medium saucepan, add in dry quinoa and water on medium-high heat, stir and bring to a boil.
  2. Once water has reached a boil, reduce heat to medium-low and simmer covered for 12-15 min until cooked.
  3. Fluff with a fork and set aside aside to cool.
  4. In a large salad bowl, add in all ingredients and gently toss.

BASIL AND MINT VINAIGRETTE:

  1. In a glass jar add in all ingredients and shake well until emulsified together.
     

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SHAHI MANGO PANEER KHEER

Mangoes being in the season, pretty much going in everything and so I made space for sweet mangoes in creamy and nutty paneer Kheer and what can I say about this makeover, Shahi Mango Paneer Kheer turned out marvellous, the creamy kheer turned into an alluring dessert. Mangoes, saffron, nuts and thickened creamy milk works so well with each other and definitely blends and creates a sweet and soothing harmony between flavours!.

Shahi Mango Paneer Kheer became definitely one of my favourite desserts. This dessert of mine is with little variation. During most of the celebrations Paneer Kheer is served and happily devoured by young and old.

INGREDIENTS:

  • 1 cup paneer – grated
  • 3 cup whole milk
  • 1 cup single cream
  • 3 cup mango pulp
  • 1 cup sugar
  • 8-10 saffron threads
  • 1/4 cup nuts chopped
  • 1 cup cut mango pieces
  • Pinch cardamom powder

INSTRUCTIONS:

  1. In a heavy bottom pan or kadai combine milk and sugar.
  2. Bring it to boil and simmer for 10 minutes.
  3. Add cream and simmer for another 8-10 minutes.
  4. Now add grated paneer and cook the kheer for another 7-8 minutes or until it gets thicken.
  5. Add cardamom powder, saffron threads and half amount of nuts.
  6. Let it cool completely and chill about an hour in the refrigerator.
  7. Once chilled add mango pulp and mix well.
  8. Once again chill for at least 2 hours.
  9. When ready to serve, take out in a serving bowl and garnish with the mango pieces, nuts slivers and rose petals and chopped mangoes.

NOTES;

 
  • I have used Alphonso mango pulp, but you can use any variety .
    If your whole milk has a higher content of fat, you may leave the cream. 
     
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DAHI PURI

Dahi Puri (also known as Dahi Sev Puri or Dahi Batata Puri) is a very popular Indian street food where puri or golgappa is topped with various chutneys, masalas, boiled potatoes, fine sev, and yogurt. Make this Indian chaat using this simple recipe.

Chaats are pure love! No matter how much I resist, I can never control myself if there is a plate of Chaat in front of me, especially when it is Dahi Puri. Crispy mini shells or puris, stuffed with potatoes, chilled yogurt, and spicy tangy chutneys, this one is just a treat for your taste buds.

Sweet, sour, tangy, and spicy, this chaat is loaded with flavors and can be served for evening snacks or dinner. You can also make other chaat recipes along with it.

INGREDIENTS:

  • 1 cup Yogurt (Chilled)
  • 1 tsp Sugar
  • ½ tsp Ginger Juice
  • 30-40 Golgappa Puri
  • ½ cup Boiled potatoes (Mashed)
  • ½ cup Boiled black gram / Kala chana (Soak for a few hours before boiling)
  • ½ tsp Salt
  • ½ tsp Chaat masala
  • ¼ tsp Roasted cumin powder
  • ¼ tsp Red chilli powder
  • ¼ cup Mint and coriander chutney
  • ¼ cup Sweet tamarind chutney
  • ¼ cup Nylon sev
  • 2 tbsp Fresh coriander (Chopped)
  • ¼ cup Pomegranate seeds

INSTRUCTIONS:

  1. Pass the yogurt through a mesh strainer.
  2. Add sugar and ginger juice and mix well until sugar dissolves.
  3. Mix salt, chaat masala, roasted cumin powder and red chili powder in a bowl and keep aside.
  4. Arrange the golgappe on a plate.
  5. Make a small hole in each golgappa with your finger.
  6. Fill small amount of boiled potato, black gram and moong in each gol gappa.
  7. Pour yogurt from top.
  8. Sprinkle little masala mixture that we made earlier over yogurt.
  9. Drizzle mint and coriander chutney and tamarind chutney on top.
  10. Now sprinkle some more masala mixture.
  11. Finally sprinkle nylon sev, coriander and pomegranate seed on top.
  12. Serve immediately.

NOTES:

  1. Try using fresh homemade yogurt to make Dahi puri. Sour yogurt doesn’t taste good in this dish.
  2. You can use either homemade puri or store-bought to make this dish.
  3. The consistency of the chutney should be a little thin so that you can drizzle them easily.
     

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RAJASTHANI MISSI PURI

Missi Puri is an Indian Rajasthani item that is prepared with wheat flour, gram flour, and coriander leaves and can be eaten with a Rajasthani sabzi of your choice.

This goes well with pickle or any sort of curry for an ideal feast. Thus, attempt to make this poori at home and appreciate with your family.

INGREDIENTS:

  • 1 cup wheat flour
  • 1 cup gram flour
  • 2 pcs green chili chopped
  • 1/2 tsp garam masala
  • 1 tsp coriander seeds
  • 1 tsp salt or as per taste
  • 1/4 cup Coriander leaves freshly chopped
  • 1/4 cup oil
  • 1 tbsp kasuri methi
  • oil to fry

INSTRUCTIONS:

  1. In a mixing bowl add wheat flour, gram flour, green chilly, garam masala, crushedcoriander seeds, salt as per taste, chopped coriander leaves, kasoori methi and mix it well.
  2. Add oil and mix it well again.
  3. Gradually add water and knead a soft and smooth dough. Add water gradually so that doughdoes not become sticky.
  4. Cover the dough and keep it in the refrigerator for half an hour to get set.wp-16176794690617661836949332434956.jpg
  5. After half, an hour uncovered the dough and divide the dough into 11 equal portions.
  6. Take one portion of the dough, roll it between your palms and flatten it. Make all thedough in the same way.
  7. Take one portion of dough and roll it evenly all around just like poori. If the dough issticking on the platform while rolling then apply little oil and then roll.
  8. Roll all the dough in the same way.
  9. Heat oil in a pan, once oil is hot enough drop one by one rolled missi puris into thehot oil and fry on medium flame by pressing it with a spatula gently.
  10. Once puri puff up flip it over and fry for few seconds from another side too.
  11. Take out fried Missi Puris onto an absorbent paper.
  12. Fry all Missi Poori in the same way.
  13. Missi Puri is ready to serve.
  14. It goes well with vegetable curries, pickles or any chutney of your choice.
     

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