Custard Apple Ice Cream

Festivals are my favourite time of the year. The family gathers, the house is buzzing. Titters, whispers, whining, guffaws, screeching.....all such welcome sounds. Yet the  one time silence is good is when everyone gathers at the dinner table.  All of us are certified sugar monsters. However satisfying the meal may have been, without dessert , its never enough. New desserts are expected and I mange to throw a surprise every once in a while. That this particular dish to make was so easy, took me by surprise. And this one is EASY. literally 1-2 3 easy . Here goes

1 cup sweetened condensed milk
2 cups double cream or cream from boiled milk ( its devon cream/ clotted cream)
3 cups Custard apple pulp

Put the custard apple pulp through the blender , just giving it a couple of quick whisks , so that the pulp is still coarse. Mix in the cream and the condensed milk. Freeze overnight. READY!!

Shikamporee Kabaab

Winter evenings in Lucknow. Catching up with hubby's childhood friends, the one dish that stands out in my memory is the variety of kebabs. Specifically Shikampooree Kababs. A yummy filling makes this minced lamb kabab a special treat.

Filling
1 cup cream cheese
1 tblsp ground mint leaves
1/2 tsp salt, pepper

Mix and chill in the fridge till needed.

For the kababs

1/2 kg mince lamb
2 tblsp channa dal soaked
1 medium onion grated
1 ts crushed garlic
1 tsp salt
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 cup water

Put all the above ingredients in a pressure cooker and cook for 10 mins. Cool and dry out any liquid. Then add
1 tblsp each chopped green chilli, green coriander leaves, ginger
1/2 tsp garam masala

Grind all of the above along with the meat mixture into a fine paste. Check the salt. Add a beaten egg and mix well.

Now take a spoonful of the meat mixture , roll into a ball , press to create a hollow and put in a tsp of the filling. Cover and lightly roll. Press gently and shape around the edges. Shallow fry on a low flame , till crisp on both sides.

Serve with onion slices and lemon wedges.

Colored Pepper Omlettes

Somedays , breaksfast needs a shot in the arm. The same boring eggs and toast can be reworked into these cheerful looking omlettes. A great way to get an extra portion of vegetables .

2 eggs beaten ( If you like only whites, use 3 eggs)
1 finely chopped onion
1 tsp flour
Finely chopped green chilli ( optional)
4 Thickly sliced coloured pepper rings
salt & pepper to taste
Fresh green coriander leaves to garnish

Mix the beaten eggs with the chopped onions, chilli, coriander, salt and pepper and flour. Heat a flat bottommed non stick frying pan , brush with a little oil. Place the Pepper ring in the pan , while holding down the ring, slowly pour a ladle ful of the egg mixture into it. Let it firm up at the bottom, then top up till the rim of the ring. Repeat with the rest of the rings. Cover and cook for 3-4 mins, then carefully turn them over and cook the other side.

Serve with hot toast. 

Chicken Tikka masala

From England with Love. This dish started out as a hurriedly put
together dish with left over Tandoori chicken, and has gone on to become Britains
most famous dish.This is a fussy version as cooked by my friend Gili's grandmother,
but undoubtedly tasty. It is rich creamy and one that you would want to write home about.
If serving to Non Indians , with a delicate palatte , mind the spices.


1 kg boneless Chicken , thigh or breast pieces. Skinned and cleaned.
1 Cup fresh yogurt
1 tblsp chick pea flour
2 Tbsp Ginger paste
2 Tbsp Garlic paste
2 Tbsp Garam masala
½ Tbsp Kashmiri mirchi/ red chilly powder
2 Tbsp lime/ lemon juice
½ Tsp orange food coloring


2 Onions (medium sized red/ Spanish onions) finely chopped
2 Bay Leaves
1 Tbsp fresh garlic and 1 Tbsp fresh Ginger chopped
3 pods cardamom
4 Tomatoes (medium sized) chopped
½ Tsp Red chillies powder (preferably Kashmiri chillies)
2 Tbsp Garam masala
1 cup fresh cream
1 tsp sugar (try to use a small piece of Jaggery if available)
3 Tbsp Almonds (peeled) ground to a paste
3 Tbsp Vegetable Oil
1 Tbsp Salt (or as per taste)

Mix all the ingredients in a large bowl. Cover and chill in the fridge for a couple of hours.
Preheat the oven or grill to 200 C . Arrange chicken pieces onto skewers. Grill them for about 15-18 mins.


Heat oil in a deep dish pan on a medium flame and once oil is hot, add the Bay leaves, cardamom and then the onion. Cook till the onions are translucent or turn a little pink colour
Add ginger and garlic and cook for 2-3 minutes or till they turn golden
Add Garam masala powder, Red chillies powder, sugar and add the tomatoes and mix well.
Cook till tomatoes are soft well mashed . Add the Grilled Chicken pieces . When mixed well, add in the almosnd paste .
Add half a cup water and bring to a boil, Turn off the flame and add the cream and mix well and keep covered for 3-4 minutes
Garnish the dish with chopped coriander leaves

Baingan Bharta

Brinjals as we know them have come a long way , as the world becomes a smaller place. Small brinjals, stuffed with dry spices are relished across Indian , while the Middle east has its own version stuffed with minced meats. cooked as apertifs, salads, side dishes, dips , relishes , entrees , it is a versatile vegetable. We have already worked on a stuffed version in Maharashtrian Style in Vaangi Batata , now we proceed to the mashed side dish , Baingan Ka Bharta. Every region has its own slight variation. Staring from the cooking oil being mustard , peanut oil or vegetable oil. Next some places just boil and mash the brinjal , while some smoke the whole brinjal , then peel and mash it. I am doing a popular version here, but if you like a specific style, do ask and I shall send you the recipe.

1 large brinjal. ( While buying it make sure its weight is proportionate to its size) lighetr brinjals tend to have more seeds.
2 tblsp oil + oil for smearing
1 tsp each chopped green chilli, ginger, garlic
2 tblsp green coriander chopped
1 large onion finely chopped
1 large tomato finely chopped
1 tsp each turmeric powder, red chilli powder, dry coriander powder, cumin powder, garam masala.
1/2 tsp mustard seeds.
salt to taste

Wash , dry the brinjal and then smear it with oil. Don't be too generous with the oil or else it will drip while smoking and make a mess. On a medium open flame, roast the brinjal evenly on all sides. once the skin is toasted and hard, let it cool. Peel off the skin and mince the pulp.
Heat a heavy bottomed pan heat the 2tblsp oil , add mustard. When the seeds splutter add in the chopped chillies and ginger. saute for a minute. Add in the chopped oinons, cover and cook till light brown. Add in the garlic and saute. In a small bowl mix in the powdered masalas turmeric, chilli, coriander, cumin along with some water to make a thin paste. Add to the onions and saute well till the oil starts separating. Add the tomatoes and cover and cook till well mashed . Now put in the mashed brinjal pulp and mix well. Season with salt. Add in the garam masala powder and serve garnished with chopped green coriander leaves.
Best served with Roti, Phulkas, Paratha or Poori.

Doodhi Halwa

With fasting and feasting being the main activity during the coming two months, I am digging out some of our old time treats. My mom could convert the most bland vegetables into yummy treats. One such vegetable is Bottle Gourd or Doodhi/ Lauki. Its bland but extremely nutritious. It is consumed in its raw form as a vegetable juice, early in the morning. It gives you energy and keeps your body cool. It is used in making doodhi vadi , a sweet meat in bite size pieces, lauki ke kofte is a popular dish , grated into soups and dals , boiled and crushed into raita and used as a base for the popular gujarati snack , Muthia. The uses are many and so are the benefits. This vegetable is  often served in my house. The kids will eat it only in its fancier forms. This halwa is , obviously relised.

500 gms tender bottle gourd, grated.
2 tblsp ghee / clarified butter
1 litre milk
1 cup sugar
4 green cardamoms crushed
sliced nut to garnish

Boil the milk and reduce it to about half. Squeeze the juice out of the finely grated bottle gourd. Heat a heavy bottomed pan and put in the ghee . Add in the dry grated bottle gourd and roast till the vegetable gives out a nutty aroma. Add in the milk and sugar. Sprinkle the cardamom in. Now cook for 15 minutes on low flame. Srve hot or cold, garnished with sliced nuts. 

Fish in garlic coriander sauce.

Light Fish , with a light fragrant gravy is a favourite at dinner. Our dinners are usually light, with some soup, stir fried or baked vegetable and some chicken or fish. This one works best with white fish. I have used Sea bass / Basa . You can try this with Red Snapper, Pomfret, Indian Salmon , King fish or even Prawns.

500 gms of boneless fish, cut into medium size pieces.
2 tblsp each chopped garlic, green coriander
1/2 tsp black pepper, sugar
1 tblsp ginger sherry ( optional) ## pls check the tips page. 
salt to taste
1 tblsp cornflour
2 tblsp roasted sesame seed oil / sesame oil/ olive oil or any mildly flavoured vegetable oil.
1 green chilli sliced ( optional)

In a wok, heat the oil , toss in the chilli, garlic. Fry till the garlic smells roasted. Add in the green coriander and sauté. Put in 1/2 cup of water , season with salt, pepper, sugar and ginger sherry. add in the fish pieces. After 2 mins of cooking the fish on  low heat. Mix the cornflour with 2 tblsp water and add to the fish. Stir lightly without breaking the fish. Cover and cook for 5 mins. Serve with steamed or fried rice or Noodles.

Prawn / Fish Curry

My friends , a set of enthusiastic twins , often experiment with food. They cook, try out new restaurants, post their reviews , offer suggestions. They are our go to guys for restaurant recommendations. They absolutely adore coastal cuisine. So from Goa, to malvan and coastal Maharashtra , they try to recreate the food they have eaten on their trips. Here is a favourite from their kitchen 
Ingredients
1 lemon, quartered
or 500 gms prawns / 2 medium sized fish, (any with firm white flesh, boneless and cut either into pieces or long slices) 
A pinch of salt


For the Masala:
1/2 tsp cumin seeds
1/2 tsp turmeric powder
4 flakes garlic
8 Kashmiri red chillies
1 Tbsp coriander seeds
1 coconut, grated
1 1/2 inch lump tamarind, soaked in water
1/2 cup water
1 onion, finely sliced
2 green chillies, sliced


Method
Marinate the  prawns/ fish in salt and lime (half a lime) juice for 10 minutes.
Grind all the masalas togethar. Add a little bit of water to adjust the consistency.
Add the onions and green chillies to the masala and place the pan over the flame.
Keep the masala over the flame for about 10 minutes (two boils).
Once done, add the marinated fish to this masala.
Cook till one boil. (In case you use fish with bone cook up till two or three boils)
Serve hot.
Tastes best with unpolished Goan rice.