Cranberry Pistachio Ice Cream Cake Recipe

Ingredients

·         1-1/2 cups crushed chocolate cream-filled cookies

·         1/4 cup butter, melted

·         1-1/2 cups fresh or frozen cranberries, thawed

·         1/2 cup light corn syrup

·         1/3 cup sugar

·         1/3 cup water

·         6 cups vanilla ice cream, softened, divided

·         1/2 cup chopped pistachios, divided

Directions

1.    In a small bowl, combine crushed cookies and butter; press onto the bottom of a greased 9-in. springform pan. Freeze for 1 hour or until firm.

2.    In a small saucepan, combine the cranberries, corn syrup, sugar and water. Bring to a boil; cook over medium heat until the berries pop, about 10 minutes. Transfer to a blender; cover and process until smooth. Pour into a large bowl. Refrigerate for 30 minutes or until cooled, stirring occasionally.

3.    Remove crust from freezer. Spread with half of the ice cream. Set aside 1/4 cup cranberry puree. Pour remaining puree over ice cream. Set aside 1 tablespoon nuts; sprinkle remaining nuts over puree. Freeze for 30 minutes or until firm.

4.    Layer with remaining ice cream, puree and nuts. Cover with plastic wrap; freeze for 6 hours or until firm. Remove from freezer 15 minutes before serving. Yield: 8-12 servings.

Tomato Raita

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
• 1 cup fresh chilled curd/yogurt/dahi
• ½ cup finely chopped tomatoes/tamatar or 1 medium to large tomato, finely chopped
• ½ to 1 tbsp chopped mint leaves or coriander leaves or a mix of both
• 1 green chili, finely chopped
• ½ tsp roasted cumin powder/bhuna jeera powder
• black salt as required, can also add rock salt or regular salt
INSTRUCTIONS
1. whisk the fresh chilled curd till smooth.
2. add the finely chopped tomatoes, mint leaves or coriander leaves or a mix of both, chopped green chilies, roasted cumin powder. season with black salt as per taste.
3. mix everything well.
4. serve the tomato raita immediately as a side dish with veg biryani or veg pulao. you can also serve this raita with any north indian meal.
few stepwise pics for tomato raita recipe:
1. whisk 1 cup fresh chilled curd/dahi till smooth.

2. add ½ cup finely chopped tomatoes, ½ to 1 tbsp chopped mint leaves or coriander leaves or a mix of both, 1 green chili, finely chopped and ½ tsp roasted cumin powder. season with black salt as per taste.

3. mix everything well.

4. serve tomato raita immediately as a side dish with veg biryani or veg pulao. you can also serve this raita with any north indian meal.

Paneer Pasanda

Paneer Pasanda 
Gravy preparations:
1. in a frying pan or kadai take 1.75 cups roughly chopped tomatoes, 10 to 12 cashews, halved or roughly chopped, ½ inch cinnamon, 2 green cardamoms, 2 single thin strands of mace (optional), 2 cloves and 1 cup water.

2. on a low to medium flame, stir and simmer this mixture till the tomatoes soften.

3. when the tomatoes soften, switch off the flame. some stock will be left in the pan and we will use it while grinding the tomatoes. let this mixture become warm or cool down completely before you grind.

4. meanwhile, heat 2 tbsp oil in a pan and add 1 cup heaped chopped onions.

5. stir and saute the onions on a low flame. add a pinch of salt for the onions to brown faster.

6. once the onions turn to light golden, switch off the flame. let the onions cool. don’t brown the onions too much as then the gravy might become bitter.

7. now in a grinder jar, take the fried onions. add 4 to 5 tbsp water.

8. then grind the fried onions to a smooth paste. keep this paste aside.

9. in the same grinder, add the cooked tomatoes-cashews-spices mixture along with the stock. no need to add any extra water while grinding.

10. grind to a smooth paste. there should be no cashew chunks or pieces in the paste. keep this paste aside.

paneer stuffing preparations:
11. in a bowl or plate, take 2 to 2.5 tbsp finely crumbled or grated paneer (you can substitute grated cheese instead of paneer), 1 tbsp raisins (chopped), 6 to 8 cashews (finely chopped) or 2 tbsp finely chopped cashews, 1 or 2 green chilies (chopped) or about 1 tsp chopped green chilies, 1 tbsp chopped coriander leaves and ½ tbsp chopped mint leaves.

12. now add ¼ tsp red chili powder, ½ tsp cumin powder and ¼ tsp salt or add as required.

13. mix everything and keep aside. check the taste and add more of the spices and salt if required. you can make this stuffing more spicy if you want, by increasing the amount of green chilies or red chili powder. if you want to have a tangy taste in the stuffing add a few drops of lemon juice or amchur powder/dry mango powder.

14. i used homemade paneer for the pasanda. i sliced the paneer as shown in the pic below to get triangles. use your own mathematics while slicing paneer in triangles. you can also slice them in squares or rectangles. for more neat looking shapes, use a cookie cutter.

15. separate them carefully. add the crumbles and bits you get when slicing paneer, to the stuffing.

16. now slice each triangle into two halves gently.

17. slice all triangles this way.

18. now place some of the stuffing on the paneer triangle.

19. cover it with its top triangular slice gently. don’t press. one paneer sandwich is ready.

20. make all paneer sandwiches stuffed with the filling this way.

21. in a bowl, make a paste of ½ cup corn starch (known as corn flour in india) with 4 tbsp water. for a healthier version, i suggest to use yellow colored maize flour (makki ka atta) or gram flour (besan). though note that the sandwiches will be yellow colored and the taste will be different. you might have to adjust the quantity of water if using these flours. make a medium consistency paste with them.

22. dip the paneer sandwich slice in the batter.

23. turn over and coat from all sides. you can also use a spoon or small tongs to coat the slices. if you cannot turn the paneer sandwich in the batter, then with a spoon, pour the batter from the sides on the paneer sandwich and see that the batter coats the sandwich from all over.

24. place the paneer slices in a medium hot oil (4 tbsp oil) for shallow frying.

25. repeating the above steps nos 22 and 23, place more paneer triangles in the hot oil. do stir the corn starch paste before you coat the paneer triangles, as the corn starch settles down.

26. when the base gets some golden specks or edges, then turn over and continue to shallow fry. you can also deep fry these paneer triangles.

27. i fried from all sides so that the corn starch gets cooked. meaning i had to make the paneer triangles stand with a spatula for frying from all sides. if you don’t want to do this, then just add some more oil while frying.

28. now drain the fried paneer sandwiches on kitchen paper towels. keep aside.

making paneer pasanda gravy:
29. in the same pan, in which we cooked the tomatoes, add 1 to 1.5 tbsp fresh oil or the same oil in which the paneer sandwiches were fried. add 1 tej patta and ½ tsp shahjeera (caraway seeds). saute till the shahjeera crackles. substitute cumin/jeera if shahjeera is not there.

30. add 1 to 1.5 tsp ginger garlic paste.

31. stir and saute till raw aroma of ginger-garlic goes away.

32. now add the tomato-cashew-spice paste. saute for 3 to 4 minutes on a low to medium flame.

33. stir and then add the fried onion paste.

34. stir very well and saute for 3 to 4 minutes on a low to medium flame.

35. add ¼ tsp turmeric powder, ½ tsp coriander powder and ½ tsp kashmiri red chili powder or deghi mirch. stir very well.

36. then add 1 cup water.

37. stir again very well.

38. simmer the gravy on a low flame. if the gravy splutters a lot, then cover the pan with a lid.

39. simmer or saute the paneer pasanda gravy till you see some oil specks on the top. the gravy will also thicken. about 4 to 5 minutes on a low to medium flame. then add salt as required.

40. add ¼ to ½ tsp sugar or as required.

41. stir and then add ¼ tsp garam masala, 1 tsp kasuri methi/dry fenugreek leaves, crushed and 2 tbsp low fat cream (i used amul cream). if you don’t have cream then skip adding. the gravy will still taste good.

42. stir till the cream is mixed evenly with the rest of the gravy. switch off the flame. check the taste and add more of the salt or sugar if required as per your taste.

43. now you can place the paneer triangles or pasanda in the gravy. or else you can place them in a serving tray or plate and pour the gravy from top as shown in the final pics.

44. coat the paneer pasanda in the gravy.

serve paneer pasanda hot garnished with some coriander leaves. best accompaniments with paneer pasanda are naan, tandoori roti, chapati, lachha paratha, malabar paratha andjeera rice or veg pulao.

Kalakand Recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml) 400 grams sweetened condensed milk, 1 tin or can 250 to 300 grams paneer or 2 cups tightly packed grated or crumbled paneer ¾ tsp cardamom powder or 6 to 7 green cardamoms, crushed in a mortar-pestle to a fine powder 1 tbsp sugar (optional) 1 tsp rose water (optional) 10 to 12 pistachios 10 to 12 cashews or almonds 7 to 8 strands of saffron (optional) INSTRUCTIONS grease a pan or a thali with some ghee or oil. crush coarsely pistachios, saffron and cashews or almonds in a mortar-pestle. you can also slice the dry fruits. grate 250 to 300 grams paneer. you can also crumble the paneer. if the paneer is refrigerated, then i suggest to grate it. if freshly made, then you can crumble it. crumble finely. there should be no chunks in the crumble. take 1 tin/can (400 grams) of sweetened condensed milk in a thick bottomed pan or kadai. i used amul mithai mate. add the grated or crumbled paneer to the condensed milk. mix very well. i did add some sugar as i felt the sweet taste was less for us. i added 1 tbsp sugar. you can check the taste and add accordingly. keep the flame on low or sim and cook this mixture of condensed milk and grated paneer. stir the mixture often so that it does not stick to the bottom of the pan. the kalakand mixture will start thickening as it simmers and begins to cook. when the mixture gets thickened well and looks like one mass, switch off the flame. it took me 15 minutes on a low flame. depending on the quality of your pan, pan thickness and size, flame intensity it may take 12 to 16 minutes. the mixture should have some moisture and should look dry. remove the pan from the flame. add ¾ tsp cardamom powder. stir very well. now pour the kalakand mixture in the prepared pan/plate/thali. shake the pan gently so that the mixture spreads evenly. you can also level with a spoon or spatula. sprinkle coarsely crushed dry fruits all over the kalakand. gently press the dry fruits with a spoon. cover and allow the kalakand to become warm or cool completely at room temperature. then keep in the fridge for a couple of hours for it to set. after it sets, slice the kalakand and serve. in case if you cannot slice the kalakand, then don't worry. you can just serve it with a spoon like a halwa. it still tastes delicious. serve kalakand as a sweet or as a dessert.

Paneer Butter Masala Recipe

Ingredients: Paneer (Cottage Cheese) – 250 gms Tomato, medium – 5 Green chilies – 4 Ginger – 1 inch piece Bay leaf – 1 Coriander powder – 3 tsp Red chili powder – 2 tsp Garam Masala powder – 1 tsp Cashew Nuts – 10 to 12 Milk – ½ cup Kasuri methi – ½ tsp Sugar – 1 tsp Salt – to taste Butter – 2 tbsp Oil – 1 tbsp Instructions: Soak cashew nuts in ¼ cup warm water for 10 to 15 mins and grind to a smooth paste and keep aside. Cut the tomatoes roughly and transfer to a blender. Grind to a smooth paste and keep it aside. I did not blanch the tomatoes. Slit the green chilies lengthwise and remove the seeds. Cut the ginger into juliennes. Keep aside a few juliennes for garnishing. Cube the paneer and keep it ready. I used Malai Paneer, so I did not sauté the cubes in butter and used it as it is. Heat a pan with butter and oil together. Add slit green chilies and sauté till the color changes and becomes transparent. Add the ginger juliennes and sauté for a few more seconds. Add the tomato puree, sugar, a pinch of salt and mix well. Close the pan with a lid, leaving a small gap and let the puree cook over medium-low flame for 15-20 mins. This will prevent the puree from splashing out of pan. Mix in between at regular intervals. All the water moisture would have evaporated and the puree will look almost like a thick paste now. Add coriander powder, red chili powder, mix well and cook for 2 more mins. The mixture will further thicken and look almost dry. Add the ground cashew nut paste, mix well and cook for 5 mins. Add cubed paneer, milk, mix well and let it cook for 5 mins. Switch off flame and take off stove. Immediately add garam masala powder, kasuri methi, mix well and close the pan with a lid and let it rest for 5 mins for the flavors to merge well. Transfer to a serving bowl and garnish with ginger juliennes. Serve with hot phulkas, rotis or Naans along with sliced onions and lemon.

Stuffed Shimla Mirch

Ingredients Bell peppers 6 Medium (Assorted colors used) Oil 2 Dash (For greasing the baking pan) FOR THE STUFFING Oil 2 Tablespoon Spice mix 1 Tablespoon (Whole cumin, mustard and fennel seeds may be used) Turmeric powder 1 Pinch Ginger paste 1?2 Tablespoon Garlic paste 1?2 Tablespoon Red chili powder To Taste Coriander cumin powder 1 Tablespoon Shredded coconut 3 Tablespoon Ground peanut 1 Tablespoon Sesame seeds 1 Tablespoon Salt To Taste Chickpea flour 2 Tablespoon (Besan) Water 1?4 Cup (4 tbs) (As needed) Boiled potato 1 1?2 Cup (24 tbs), mashed Coriander leaves 1 Tablespoon, chopped finely (For garnishing) Garam masala 1 Pinch (Optional) Chaat masala 1 Pinch (Optional) FOR THE GRAVY Oil 2 Tablespoon Cumin seeds 1?2 Tablespoon Turmeric powder 1 Pinch (Haldi) Ginger paste 1?2 Tablespoon Garlic paste 1?2 Tablespoon Onion 1 Large, chopped finely Salt To Taste Cashews 2 Tablespoon Raisins 2 Tablespoon Tomatoes 3 Large (Canned crushed tomatoes or puree can be used) Water 1?4 Cup (4 tbs) (As needed) Garam masala 1 Teaspoon (As per taste) Red chili powder 1 Teaspoon (As per taste) Heavy cream/Yogurt 1?4 Cup (4 tbs) FOR GARNISHING Coriander leaves 1 Tablespoon, chopped Things You Will Need 1. Baking pan Instructions GETTING READY 1. Cut each bell pepper into half, remove the insides and set aside. 2. Boil and mash potatoes and keep aside. 3. Grease a baking pan with a little oil. MAKING To prepare the stuffing: 4. Heat a pan with couple of tablespoons oil. 5. When the oil is hot, add the spice mix, turmeric, ginger paste, garlic paste, red chili powder and coriander-cumin powder. Stir for a few seconds. 6. Add the shredded coconut and ground peanut and roast on a medium heat. 7. Stir in some sesame seeds, salt and chickpea flour. Stir to mix well. 8. Add a little bit of water and add the boiled and mashed potatoes. Add garam masala and chaat masala, if using. Stir well and turn off the heat. 9. Garnish with freshly chopped coriander leaves and set aside to cool. 10. Preheat the oven to 450 F. 11. Spoon portions of the stuffing and fill each half of bell pepper. 12. Arrange the stuffed bell peppers on the greased baking pan and place in the preheated oven for about 20 - 25 minutes or until you see wrinkles on the skin. Meanwhile, to prepare the gravy: 13. Heat pan with oil, add cumin seeds, turmeric powder. 14. Add ginger paste, garlic paste and onions. Stir to cook the onions until the edges turn golden brown. Add salt. 15. At this point, add the cashews and raisins and stir for a minute. 16. Add the tomatoes, a little water, garam masala and red chili powder. Stir for a couple of minutes. 17. Add heavy cream and mix to combine all the spices well with the cream. (At this point you may add more water, if more gravy is preferred) FINALIZING 18. Remove the prepared gravy onto a serving plate and arrange the roasted bell peppers on top. (You may serve as an appetizer without the gravy) SERVING 19. Garnish with fresh coriander leaves and serve hot with naan or as it is as an appetizer. TIPS You may cook the bell peppers either in a pan or roast in the oven or even in a microwave until you see the skin wrinkled.