CARAMEL MACCHIATO ICECREAM

A few days back I had posted a recipe on Salted Caramel Sauce. Here is a recipe using that caramel sauce combined with Instant Coffee to create delicious Caramel Macchiato Icecream .... Recipe Source Gemma Stafford.

CARAMEL MACCHIATO ICECREAM

INGREDIENTS

Basic icecream base  http://paripoornapaksiddhi.blogspot.in/2014/05/basic-icecream-base.html	½ no.
Instant coffee	2 tsp + for topping
Hot water	2 tbsp
Salted Caramel sauce http://paripoornapaksiddhi.blogspot.in/2015/10/salted-caramel-sauce.html	3 – 4 tbsp + for topping
Fresh cream	½ cup

METHOD:

1.       Set your refrigerator to the coldest atleast 1 hour before starting off your process.

2.       Dissolve the instant coffee in water and stir, allow it to cool.

3.       Blend / churn the icecream base along with the cream till it doubles up in volume.

4.       Drizzle over with the coffee concoction and blend again.

5.       Drizzle half of the caramel sauce all over, no need to stir it in.

6.       Cover your plastic container with a plastic sheet and put a tight fitting lid.

7.       Refrigerate and allow to set for 3 – 4 hours.

8.       Once more drizzle the remaining caramel sauce on top and sprinkle some instant coffee powder.

9.       Refrigerate again for 5 – 6 hours till set.

10.   Serve scoops with some caramel sauce on top and a light sprinkling of instant coffee power.

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MAKAI PALAK / SPINACH CORN CURRY

MAKAI PALAK / SPINACH CORN CURRY

INGREDIENTS

Palak / Spinach leaves	1 bunch
Methi / fenugreek leaves	1 cup
Boiled corn kernels	1 cup
Onion	1 no
Green chillies	2 – 3 nos
Garlic cloves	4 – 5 nos
Ginger piece	1 inch
Oil	2 – 3 tbsp
Jeera / cumin seeds	½ tsp
Tomatoes pureed	3 nos
Haldi / turmeric pdr	¼ tsp
Jeera pdr / cumin pdr	½  tsp
Dhania pdr / coriander seeds pdr	1 tsp
Garam masala pdr	½ tsp
Salt	T.T.
Sugar	½ tsp
Lime juice	½ tsp
Fresh cream	3 – 4 tbsp

METHOD:

1.       Blanch and refresh separately the spinach and fenugreek leaves.

2.       Put them together and grind them to a smooth paste.

3.       Separately grind together the onion, green chillies, ginger and garlic to a smooth paste.

4.       Heat oil, add jeera and the ground onion paste.

5.       Saute till the paste browns and oil leaves sides.

6.       Pour in the pureed tomatoes.

7.       Again saute till the tomatoes are cooked and it leaves out oil.

8.       Now add in the haldi, jeera pdr, dhania pdr, garam masala pdr and fry the masalas along with the onion and tomato.

9.       Now pour in the blanched spinach puree.

10.   Mix and add in the corn kernels.

11.   Season with salt, add in sugar and lime juice.

12.   Drizzle fresh cream on top to get a creamy texture to the gravy.

13.   Serve hot along with Indian breads. 

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SPROUTS AND CORN CHAAT

SPROUTS AND CORN CHAAT

INGREDIENTS

Sprouted moong / green gram parboiled	½ cup
Sprouted matki / moth beans parboiled	½ cup
Corn kernels parboiled	1 cup
Potato boiled and cubed	1 no
Onion chopped	1 no small
Tomato chopped	1 no small
Pomegranate pearls	1/4 cup
Coriander leaves chopped	2 – 3 sprigs
Chaat masala pdr	1/8 tsp
Lime juice	1 tsp
Salt	T.T.
Sev puri puris	For serving

METHOD:

1.       Mix together the sprouts, corn, onion, tomato, potato and pomegranate.

2.       Sprinkle on to it chaat masala pdr, lime juice, black salt, salt and coriander leaves.

3.       Toss all together.

4.       Serve chilled on sev puri puris.

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SALTED CARAMEL SAUCE

This Caramel sauce is just delicious. If you have a sweet tooth you can pair it with just about anything you imagine to. It tastes great, is melt in the mouth buttery and creamy and can be quiet orgasmic. Recipe Source - Gemma Stafford.

SALTED CARAMEL SAUCE

INGREDIENTS

Sugar	1 cup
Butter chilled cut in cubes	6 tbsp
Fresh cream	½ cup
Salt	¼ tsp
Water	Less than ¼ cup

METHOD:

1.       In a flat heavy bottomed pan add the sugar.

2.       Add in just enough water to moisten the sugar.

3.       Heat the pan and put it on a low simmer.

4.       The sugar will start to melt.

5.       Resist the urge to stir the sugar around. A big no .. no..

6.       With the help of a moist cloth wash down the sides.

7.       Allow the sugar to melt and change colour on its own.

8.       Trying to stir the sugar around will spoil the end product.

9.       In case you do feel the need then just swirl the pan around a little very gently.

10.   Wait till the sugar turns to a dark honey caramel colour. Make sure it does not burn.

11.   At this point add in the chilled butter, and now you can stir it in.

12.   When the butter has melted add in the cream, mix and bring it to a boil.

13.   Switch off the flame and add in the salt and mix.

14.   Transfer into a storing jar and leave it uncovered to cool completely.

15.   Your Salted Caramel Sauce is ready.

16.   Use it as a topping on icecreams, cut fruits, sandwich it in between cookies, just get creative.

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PUNJABI SAMOSA / पंजाबी समोसा

Samosa is an extremely popular street food in India. You will find their own versions in almost every state in India. The fried crisp samosas with soft hot n spicy potato stuffing are an addictive delight. Its so difficult to refuse the urge to eat samosas when offered one.

PUNJABI SAMOSA / पंजाबी समोसा 

INGREDIENTS

FILLING / STUFFING
Potatoes boiled peeled and cubed	6 nos
Green peas boiled and refreshed	1 cup
Jeera / cumin seeds	1 tsp
Ginger piece	1 inch
Green chillies	4 – 5 nos
Heeng / asafoetida	A pinch
Red chilli pdr	½ tsp
Haldi / turmeric pdr	¼ tsp
Dhania pdr / coriander pdr	1 tsp
Jeera pdr / cumin pdr	½ tsp
Garam masala pdr	½ tsp
Amchoor pdr / dry mango pdr	½ tsp
Salt	T.T.
Lime	½ no
Coriander leaves chopped	4 – 5 sprigs
Oil	2 tbsp
SAMOSA OUTER COVERING
Maida / refined flour	2 cups
Owa / ajwain / carom seeds	1 tsp
Salt	T.T.
Oil / ghee	4 – 5 tbsp
Water	As req.
Oil	For deep frying

METHOD:

STUFFING / FILLING

1.       Crush the ginger and green chillies to a coarse paste.

2.       Heat oil, add in jeera. When it crackles add in heeng and the ginger green chilli paste.

3.       Saute a little and add in the haldi, red chilli pdr, dhania pdr, jeera pdr, garam masala pdr and amchoor pdr.

4.       Fry the masalas on a low flame till they give off a nice aroma.

5.       Now add in the potatoes and peas. Add in salt and mix.

6.       Mash lightly so that a few potatoes get mashed and a few still remain chunky.

7.       Sprinkle lime juice and coriander leaves and mix.

8.       Allow to cool completely.

SAMOSA OUTER COVERING

1.       In a bowl mix together the maida, ajwain, salt and oil.

2.       Mix and rub it all together till bread crumb consistency.

3.       When you press the flour in your palm it should clamp together.

4.       Add in water, very little at a time and knead well to form a hard stiff dough.

5.       Cover with a damp cloth and allow to rest for around half an hour.

ASSEMBLING

1.       Divide the dough into 6 – 7 balls.

2.       Roll out each ball into a circle, neither too thin nor too thick.

3.       Try and keep the outer edges a little thinner. Even if the edges do not for a neat circle do not fret, it will not even be noticed later.

4.       Cut the rolled dough circle into half.

5.       If needed you can roll the halves a little to increase their size a wee bit.

6.       Apply a little water on the cut edge of one semi circle, and join the two ends together in the centre to form a cone.

7.       Make sure you overlap a little the edges and press down firmly to stick together.

8.       Stuff the cone with the filling till around ¾th the space.

9.       Again apply a little moisture on the remaining dough edge, and get them together sealing the filling in. press down firmly again to stick well.

10.   Continue with the other half and the rest of the dough balls.

11.   So you make 2 samosas out of every dough portion.

12.   Keep the shaped samosas under a cloth so that they do not dry out.

13.   Heat oil for deep frying.

14.   When the oil gets smoking hot, reduce the flame to a simmer.

15.   Gently slide in a samosa into the oil and fry them on a slow flame. If the oil is too hot the covering will give a bubbled look.

16.   Keep on splattering the top of the samosa with oil. Be careful while doing so. Fry the samosa on all sides.

17.   Initially you will see a lot of bubbles while it is getting fried. Slowly as it gets cooked the bubbles will reduce.

18.   When the bubbles have died down considerably and the samosa is just a hint of brown, remove them on an absorbent paper. Fry the remaining batch.

19.   Just before serving again heat the oil till smoking hot and double fry the samosas till they are a nice golden brown.

20.   Remove on to absorbent paper.

21.   Serve hot along with fried green chillies (slit the chillies in length and deep fry them, remove and apply salt to it), mint chutney and Sweet Tamarind chutney or Samosa chutney.

Mint Chutney -  

http://paripoornapaksiddhi.blogspot.in/2014/05/dhania-pudina-chutney-coriander-mint.html

Sweet Tamarind chutney or Samosa chutney -

 http://paripoornapaksiddhi.blogspot.in/2015/10/sweet-tamarind-chutney-imli-ki-meethi.html

22.   You can create great combinations by serving the samosa with Pav, Samosa Chole or Samosa Chaat. 

Chole  / Chana Masala -

http://paripoornapaksiddhi.blogspot.in/2014/05/khatta-sukha-chana-masala-tangy-spicy.html

23. You can fill up the samosa pastry with any filling you like, be it chicken or mutton kheema or the veg version with Soya Kheema. Make them in smaller mini sizes and you got Cocktail Samosa.





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