FRIED ICE CREAM

This is one of the most popular desserts around the world. When I heard about it, initially it did not hit the chord. Why and how on earth somebody wants to fry the ICE CREAM in the first place. One day my husband insisted to give it a try and bingo!!! Since then it has become one of our favourite desserts. A MUST TRY recipe for all of you. 

While working with ice-cream one really need to be quick but the trickiest part is not to eat more than one especially when you are making it at home.

INGREDIENTS: 

Ice Cream- ½ litre or 8 scoops
Crushed Cornflakes- 1 cup
Large Eggs - 1
Vegetable oil for frying
Chocolate sauce or Maple Syrup and shredded coconut etc. for garnishing.

METHODS:

Leave ice cream out of the fridge for 10-15 minutes to soften it a bit and then scoop it out on butter paper.

Freeze scooped ice cream for at least 1 hour.

Take out the ice cream out of the fridge.

Put in the cornflake crumbs in a shallow dish. If you wish you can mix cookies crumb or any other crumb you may like with cornflake crumb.

Cover the ice cream balls in the crumb and freeze it for 30 minutes.

Beat the eggs in a bowl. Dip the coated ice cream balls into the eggs and then roll in the crumb, coating it completely.

Freeze for 1 hour or more.

For thicker crust you may repeat the coating process once again and freeze it again for at least 1 hour.

Heat the oil in a deep pot. You may test the heat by putting small piece of crumb in the oil. Once oil is ready to fry put in one ball at a time and keep it rolling gently until it become golden brown or 15-20 seconds.

Take it out from frying pan and put it in dessert bowl, garnish as per your choice. Serve immediately.

Enjoy!!!!

FIG AND PEAR LOAF

When I went to buy figs for my KHAJOOR ROLL,  I fell prey of today's marketing skills and ended up buying four packets of dried figs instead of just one. And even before putting the bag on my kitchen counter my mind was  looking for the ways to use it as knowing the fact that no one in the family is a big fan of dry fruits.  After an unsuccessful attempt of using it in halwa I found this loaf recipe on taste.com  and since then I have made it many times because it's new favourite in the house.

This fruity loaf is quite simple  to make and great for breakfast or as after school snack with a glass of milk.  You can have it toasted with butter or as it is,  it's  delicious any way. 

Ingredients :-

Self raising flour - 1 1/2 cup
Brown sugar - 2/3 cup
Cinnamon (powder)- 1/4 tsp
Soda bicarbonate - 1/2 tsp
Eggs (lightly beaten) - 2
Milk - 1/2 cup
Vegetable oil - 1/3 cup
Dried figs(chopped) - 1 cup
Pear (peeled, cut into small cubes) - 1 cup

Method :-

Preheat oven  to 170 C. Sift flour into a large bowl  and add brown sugar,  cinnamon and soda bicarbonate.  Mix and make a well in the middle. 

In a separate bowl add eggs, milk and oil and whisk until well blended. Pour the egg mixture into flour mixture,  mix gently until just combined. Fold in the fig and pear. 

Pour the mixture into a lightly greased loaf pan. Bake for 40- 45 minutes or until golden and cooked through. Let it cool for 5 minutes then turn on a wire rack. 

Slice and serve.

Note: In original recipe canola oil was used but you can use any flavour less oil.

GAJAR KA HALWA OR CARROT HALWA

Gajar ka halwa is a very famous dessert or pudding in North India. It reminds me of my childhood when it was one of the preferred desserts in our house, specially when it was cooked by Mummy. Making Gajar Ka Halwa usually takes more time than other desserts but believe me it worth. It can be served cold or warm. In both the form it taste yummy...

it is really a delight in winter season.

Ingredients :-

Ghee - 2 tbs
Grated carrots - 8 cups
Milk - 500 ml
Sugar - 1 cup
Mawa - 1 / 2 cup
Green Cardamom powder - 1 / 2 tsp
Cashew Nuts or Almonds (Chopped)- 2 tbs

Method :-

Take a heavy bottom pan and heat it add 1 tbs of ghee and grated carrots to it and roast the carrots for 4-5 minutes.

Add milk to the pan and bring it to boil then turn heat on medium and cook the mixture until all milk is evaporated, stir frequently.
Add sugar,  this will loosen the mixture a bit, cook again until it used up all moisture.
Add mawa  and green Cardamom to the the pan and cook it  until mawa is mixed well into the halwa.
Pour rest of the ghee from sides and roast,  when it's of desired consistency turn off the heat. 

Garnish it with chopped nuts

Enjoy

NOTE: If you do not have mawa then increase the amount of milk. It will take a bit longer to cook but taste will be the same.