Chocolate Ice Cream Recipe…..!!!!!!!!!!


 We all love Ice creams and the kids are crazy especially on the chocolate ice cream.  It is very special when its home made ! This home made ice cream has a wonderfully rich chocolate flavour and smooth texture  Try this simple home made ice cream and give a treat to your kids.

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Heavy whipping Cream:-1 1/2 cup
sugar :-half cup
Melted Chocolate: 1/3 cup
Unsweetened Cocoa Powder:-3 tablespoon
Vanilla Essence:-1 tbsp.
1. Take a bowl and add ice cubes to it, followed by some water. Place the frozen bowl over it. Add the cream and beat it to cream.

2.Once its double in volume add in sugar and  Vanilla essence beat it again. Once its add the Cocoa powder, melted chocolate and beat again till smooth.

3.Pour it into an air-tight container and freeze it for 4-6 hours or overnight for better results. Next day, remove from freezer and keep the container in room temperature for 5 minutes. Then using an ice-cream scooper, take a scoop of fresh and creamy chocolate ice cream and add it to a bowl or cone

4. Enjoy your chocolate ice-cream topped with your favorite toppings!


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Posted by on May 19, 2015 in ice cream


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Butterscotch Ice Cream Recipe….!!!!!!

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Whether its a kid or an grown-up, Everyone enjoys Ice Cream! This Low Fat Butterscotch Ice Cream made using simple ingredients but with a stupendous texture and delightful taste. Oh yes, This is made using Low Fat Cream and Without Ice Cream Maker. So, guys, make no excuse now! Make and relish :) Often, Homemade Icecream does not come out creamy, But this is creamy and store-bought like!..

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Sugar – 4 Tbsp
Cashew nuts – 2 Tbsp [Chopped]
Almonds-2 Tbsp (chopped)
Butter: 1 Tbsp
Heavy whipping Cream: 1½ Cup
Sugar: ⅓ Cup {Or to taste}
Milk: ½ Cup
Butterscotch Essence: 1½ Tsp
1. Place a bowl, and electric beaters in freezer for 30 mins.
2. In a pan, add in the sugar and caramelize it in low flame stirring often. Once it caramelizes add in the cashews nuts, Almonds and butter.


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3. Stir well and transfer the mixture to greased plate and let it cool down. Once its cooled, take it out from plate by pressing plate from bottom and then crush the praline disc to small chunks/powder like consistency.


4.Take a bowl and add ice cubes to it, followed by some water. Place the frozen bowl over it. Add the cream and beat it to cream.


5. Once its double in volume add in sugar and beat it again. Once its whipped add in milk, praline (almond and cashew powder) butterscotch essence and mix well. If desired add some yellow color and mix well.


6. pour it into an air-tight container and freeze it for 4-6 hours or overnight for better results. Next day, remove from freezer and keep the container in room temperature for 5 minutes.


7. Then using an ice-cream scooper, take a scoop of fresh and creamy Butterscotch ice-cream and add it to a bowl or cone.

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Posted by on May 14, 2015 in ice cream


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Mango Lassi Recipe….!!!!!!!!!!!

 Lassi is one of the most refreshing yogurt based drinks of the Indian cuisine. It is had either salted or sweet or blended along with fruits to make a great summer drink. Mango Lassi is a favourite at home and every summer, when mangoes are in full season, mango lassi makes its way into the kitchen for a refreshing drink.


Mango lassi is a refreshing cold Indian beverage consisting of yogurt flavored with sweetened kesar mango pulp,This drink is a cross between a smoothie and a milk shake and is smooth, creamy, and absolutely heavenly! essentially a smoothie made with mango and yogurt. I alwaysORDER one when out to eat at an Indian restaurant. They’re really quite easy to make. mango lassi is a cold drink consisting of sweetened kesar mango pulp mixed with yogurt, cream, or ice cream. 

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2 cups ripe mangoes peeled and chopped
1 cup yogurt
1/2 cup milk
3 tablespoons sugar (Adjust to taste)
1/4 teaspoon cardamom powder

1.Blend milk yogurt, mango, and 2 tablespoons sugar and taste before adding more sugar. How much sugar is used depends on the sweetness of the mango and the yogurt.

2. Add and cardamom powder and blend into a smooth paste    

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4. Pour into a tall glass and garnish with cardmom powder……enjoy

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Posted by on May 11, 2015 in mango lassi


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Bread Katori Chaat Recipe…!!!!!!!!!!

 Bread Katori Chaat Recipe: Baked bread katoris or bread cups filled with spicy, tangy chatpati chaat and topped with aromatic and flavorful chutneys. This simple oil free version of katori chaat is very simple to do.

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Katori chaat recipe,quick & easy Veg Indian snacks ideas,snacks recipes,starters/tea time,appetizer recipes,kitty party recipes, to learn more about Katori chaat recipe and more Vegetarian Recipes, Indian Snack Recipes, Restaurant and Dhaba Style Recipes, Kids tiffin box recipes, Dessert recipes and Main Course recipes for Lunch and Dinner.

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Bread slices: 6,
Boiled chopped potatoes: ½ cup,
Sweet corn (I used frozen): ½ cup,
Boiled chickpeas : ½ cup,
 Tomatoes finely chopped : ¼ cup,
Fine chopped onions: ¼ cup,
Coriander chutney: 3 tbsp,
Sweet and sour chutney: 3 tbsp,
Red chill powder :1 tbsp.
Yogurt: ¼ cup,
Chaat masala: 2 tsp,
Sugar: 1 tsp,
Fine chopped coriander leaves: 1 tsp,
Oil: 1 tsp
1.Take yogurt. Season it with some sugar and salt and keep it aside.
2. Flatten the breads with a rolling pin till it is flat  like  chapati.

3. Take a bowl or cookie cutter and cut flatten bread slices in circles with the help of knife.

4. Take a muffin tray and grease it with little oil. Press the bread rounds in muffin tins till they take cup shape.

5. Coat them with little oil and bake them in a pre-heated oven at 375F or 190C for 15 MINUTES or till bread cups become crispy and brown.

6. In the meanwhile take a mixing bowl and mix together boiled potatoes, corns, chickpeas, tomatoes, onions, chaat masala, half of coriander chutney and sweet & red chill powder , salt and keep it aside.

7. After 15 minutes, once bread cups are crispy and brown take them out.

8. Once the bread katoris are ready take them out and let them cool down before serving.


9. Whenever you are ready to serve take bread cup or katori, fill it with veggie mixture, top on it add yogurt or curd, sweet chutney, coriander chutney, chaat masala, sev and fine chopped coriander leaves.

10. Serve katori chaat immediately.



Posted by on May 6, 2015 in snacks


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Sheera / Sooji Halwa Recipe……!!!!!!!


The all time favorite sweet dish recipe prepared during festivals and any other auspicious occasion.where it usually served as ‘prasad’ offering to the Gods) Sheera is prepared from roasted semolina or rava . The sooji is roasted in ghee and then cooked with sugar and water till soft and garnished with dry fruits.


1/2 Cup – Semolina (Rawa)
3/4 Cup Sugar
1/2 tsp Green Cardamom powder
2 tbsp Clarified Butter (Ghee)
1 tbsp Raisins
1 cup Milk
3/4 cup Water
few Almond Flakes
Saffron color

– Boil milk and water for couple of minutes. Turn off the flame and keep it aside.


– Put 1&1/2 tbsp of clarified butter (ghee) into a frying pan and add semolina. Stir well on low flame and roast it till golden brown for 5 – 7 Minutes.


– Add hot milk & water. Boil this till the water dries out completely.


– Add sugar. Stir well


– When the sheera is thick, add green cardamom powder, saffron food color, almond flakes and

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– Mix well till it stops sticking to the walls of the frying pan. Add clarified butter or ghee (Optional)


– Plate this on a serving plate
– Garnish it with few almond flakes


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Posted by on May 6, 2015 in sweet


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Kesar Pista Kulfi Recipe…!!!!!!!!


Summer is the season of chilled shakes, ice creams, smoothies and kulfis. Kulfi is a popular Indian dessert that is rich and creamy. with the onset of summer you can easily find kulfi vendors on the streets.

Kesar pista Kulfi  to enjoy  the hot summer.  Its perfect for  dessert during  the summers  and is  healthy  too, with  all the  dry fruits  and kesar.


3 cups whole milk
1/4 cup sugar
saffron-few strands
1/2 tbsp. cardamom powder
2 tbsp. milk powder
1 1/2 tbsp. pistachio sliced
1 1/2 tbsp.. almonds sliced
1 tbsp. cornstarch
1 Heat the pan add the milk. once the boil the milk add the milk powder and mix it well. Add a huge 2tablespoon of the hot milk add saffron and keep aside

2. After milk comes to boil lower the heat to medium and let it boil for about 30 minutes, stir the milk occasionally and clean the sides preventing milk not to make a ring on sides. Because of cream, milk does not burn in bottom of the pan.
3. In a small bowl mix corn starch with 2 spoons of water really well making sure there are no lumps.
4. Add to the boiling milk mix it well. Add saffron mix it well.

5. Add cardamom powder, sugar and  nuts mix it well, boil for about 5 mints. Turn off the heat.

6. Let it cool down the milk. Milk pour into the molds, use Kulfi molds, Popsicle Molds or small cups.

7. I am using the Kulfi Molds.

8. Freeze for about 5 hours, before Kulfi is Ready to Serve.


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Posted by on April 6, 2015 in kulfi


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Tamarind Rice/ Pulihora Recipe…..!!!!!!!!!


This is a special dish which is usually made in every South Indian home at the time of festivals or any ocassions.Which is great travel food. If you are going for picnic or long journey and need food that can stay fresh without being refrigerated, then Pulihora/ Tamirind Rice  is the right choice. It can be enjoyed during any time of the day



1 tbsp channadal
1/4 tsp chill powder
1 tsp coriander powder
1 tsp cumin powder
few curry leaves
1 pinch fenugreek seeds
1/2 tsp mustard seeds2 tbsp oil
2 tbsp raw peanuts
3 piece red chill whole
1 tbsp sesame seed powder (optional)
1 cup Tamarind juice
1/4 tsp turmeric powder
salt to taste
pinch off sugar
cooked rice
1. Heat the oil in the pan and add the whole red chilies. let the chilies to fry for few seconds then add the mustard seeds splutters add the fenugreek seeds.

2. Now add the chana dal and peanuts and cook them properly on medium flame without burning them. add the turmeric powder and curry leaves.

3. Then add the tamarind juice to it and add the dry masalas red chili powder, coriander powder and cumin powder.

4. Let the gravy cook till the oil ooze’s out for 12-15 minutes. While the gravy is cooking in absorbing the juices
5. Toast the seasame seeds and crush them and once the gravy is ready add the powder to it and cook it for anther 10 minutes.

6. Check the seasonings and add sugar and salt.
7. Then take your cooked rice and add the tamarind gravy to mix it and enjoy.
You can make this gravy ahead of time and store it in the refrigerator and mix it cooked rice whenever you want.



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