Ice cream cake is my family’s all time favorite. We generally order it from outside for any special occasion.  ”Cold Stone Creamery” is almost everyone’s favorite ice cream shop here. I always love to create my own ice cream with a variety of combinations available over there.

I have been planning to try ice cream cake at home and finally I made it for my 3rd Wedding Anniversary last week. It just came out as I expected and we both loved it. It just tasted like the Cassata Ice cream from “Arun Ice creams” in India. It is so simple to make if you use the ready made ice creams. Here you go…

This is to make a 9″ round cake.

Ingredients:

• Semisweet chocolate – 1 cup
• Heavy cream – 3/4 cup
• Vanilla ice cream – 3 cups (1 1/2 pint)
• Chocolate ice cream – 2 cups (a pint)
• French Vanilla cake mix – 1 pack
• 9″ round baking pan

Method of Preparation:

1. For home made sponge cake recipe, please check here.
2. Make the base cake using half the pack of French Vanilla mix following the instructions given at the back of the package.
3. In between, boil heavy cream and add it to the semisweet chocolate chips in a bowl.
4. When chocolate starts melting mix them evenly to a smooth paste.
5. Once the sponge cake is ready, transfer it to a sheet. You can slice the top portion if it is too high to be a layer of the cake.
6. Line a nonstick 9″ round pan with plastic wrap allowing a few inch overhang on all sides. This is to easily transfer the cake to a serving plate.
7. Pour the melted chocolate in the pan and that serves as the bottom layer.
8. Cover the chocolate layer with the round sponge cake and refrigerate it for an hour till the chocolate is firm.
9. Spread the vanilla ice cream on top of the cake evenly and freeze it till it is firm which takes a minimum of 5 hours.
10. Melt the chocolate ice cream a bit and finally spread the chocolate ice cream on top and freeze it overnight.
11. If you don’t want to wait for the vanilla ice cream to set, you can cover the vanilla ice cream with some cookies or wafers and place it in the freezer for half an hour and then spread the chocolate ice cream and freeze it overnight.
12. To remove the cake from the pan, just lift the plastic wrap and carefully remove it from the cake.
13. Your ice cream cake is ready.

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We love to have curd in everything. Like Curd semiya, Curd Idiyappam is also different and will be tasty.

Preparation time: 10 minutes (excluding Idiyappam preparation)
No of Servings: 1-2
Spice level:1

Ingredients:

• Idiyappam – 2 cups
• Curd – 1/2 cup
• Milk – 1/2 cup
• Salt – to taste

For Seasoning:

• Oil – 1 tbsp
• Mustard seeds – 1/2 tsp
• Pearl Onions – 4 (finely chopped)
• Curry leaves – a few
• Coriander leaves – 1 tbsp
• Green chillies – 2( finely chopped)
• Ginger – 1/4″ (finely chopped)

Method of Preparation:

1. Mix all the ingredients like how we do for curd rice.
2. Heat oil in a pan and add the mustard seeds.
3. Then add the curry leaves followed by the green chillies, ginger and the chopped onions.
4. Fry them till they turn pink and to the Idiyappam.
5. Add the coriander leaves and serve it with pickle.

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Amazon has this wonderful deal for KitchenAid 80297 Gourmet Essentials 10-Piece Nonstick Hard-Anodized Cookware Set for $139.28.

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Recently I started eating lot of greens. And I have been trying different recipes using greens. I adapted this recipe from YummyOYummy blog by yummy team. I made a few changes and tried it out. It came out really good.

Ingredients:

• Swiss chard white : 1 Bunch
• Onions : 1 (Medium) (Finely Chopped)
• Green Chilies : 3-4 ( According to your spice level)
• Oil : 1 tbsp
• Cumin seeds : 1/2 tsp
• Turmeric Powder : 1/4 tsp
• Chili Powder : 1 tsp
• Grated Coconut : 1/4 cup
• Salt : to taste
• Curry Leaves : 4-5

Method Of Preparation:

1. Grind coconut with cumin seeds into smooth paste and put it aside.
2. Now wash the greens and chop them, also chop the stems into fine pieces.
3. Now in wide pan add the chopped onions and fry them for few minutes.
4. After that add chard leaves and stem.
5. Just sprinkle some water on top of them add salt, turmeric powder, red chili powder, curry leaves and green chilies. Cover them with lid and let it sit in the heat for few minutes.
6. When the above mixture is cooked add the ground coconut mixture into it. Mix it well.
7. Cover the lid and let it sit in the heat for 10  minutes or until it gets cooked fully.
8. Serve it hot with rice or chapathi.

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Macaroni and Cheese also called Mac and Cheese is a well known dish and also a favorite dish among kids. Who doesn’t love cheese, specially kids? But if you are health conscious you can substitute some of the high calorie ingredients with low fat or non fat ones such as milk with skim milk and cheese with low fat cheese. It is always good to eat home made dishes, especially when it comes to high calorie food as we are aware of what we throw in and alter them if we need. I am not against outside food but I would prefer home food. Again I adapted this dish from Food Network and altered it a bit here and there to my style. Here you go…

Preparation time: 60 minutes

Spice level: 2 out of 5

No. of servings: 8 to 10

Ingredients:

• Elbow macaroni – 1 pound
• Olive oil – 4 tbsp
• Butter – 2 tbsp (I used “I can’t believe it’s not butter”)
• All purpose flour or maida – 6 tbsp
• White mustard powder – 2 tbsp
• Chopped onions – 1 cup
• Milk – 5 cups ( I used 2 cups of skim milk and 3 cups of 1% milk)
• Cheddar cheese – 1 1/2 cup
• Pepper Jack cheese – 1/2 cup
• Red chili flakes – 2 tbsp
• Bay leaves – 2
• Kosher salt – 2 tsp (adjust to taste)
• Black pepper – 1 tbsp
• Bread crumbs – 1 cup
• Unsalted butter – 2 tbsp

Method of Preparation:

1. Preheat oven to 350° Fahrenheit.
2. In a large pot bring water to boil and add some salt and a tbsp of olive oil and stir well.
3. Add macaroni shells and cook for 3 to 5 minutes. Drain and keep it aside.
4. Heat olive oil and 2 tbsp of butter in a sauce pan and add flour and mustard powder to make a paste.
5. Stir in milk, onions, bay leaves, red chili flakes and simmer for 10 minutes.
6. Remove the bay leaves and add a cup of cheddar cheese and the pepper jack cheese.
7. Season it with some salt and pepper and stir it for a couple of minutes.
8. Now stir in the cooked pasta shells and remove from heat.
9. Transfer the contests to a baking dish and top it with remaining cheddar cheese.
10. Heat 2 tbsp of unsalted butter in a pan and add bread crumbs and toss for a minute or two.
11. Now top the macaroni with the bread crumbs and bake for 20 to 30 minutes or till the corners starts bubbling and browning.
12. Remove from oven and serve after 5 minutes.

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I was planning to make this sambar sadam since a long time. After I saw this recipe in Sharmispassions.com by Sharmilee, I loved it.

I tried this sambar rice and it really tastes like Vasantha Bhavan’s sambar rice I added the vegetables to my taste and I’ve also added the green chilli. This is really a very nice recipe and easy to make too. I’ve suggested this recipe to couple of my friends and everyone said it came out really good.

Preparation Time: 45 mins
Spice level : 3 out of 5
No of Servings : 3-4

Ingredients:

• Oil : 1 tbsp
• Mustard seeds: 1/2 tsp
• Fennel seeds : 1/2 tsp
• Asafoetida: a pinch
• Curry leaves: a few
• Green chilly : 1
• Shallots: 9
• Tomato: 1 (chopped)
• Salt: to taste
• Drumsticks: 3-4  (You can use any type of vegetables)
• Brinjal: 1
• Beans: 6
• Carrot: 1/2
• Potato : 1(small)
• Capsicum : 1/2
• Turmeric powder : 1/4 tsp
• Sambar powder: 1 1/2 tbsp
• Rice : 1 cup
• Toor dal: 1/2 cup
• Tamarind: lemon size
• Coriander leaves : 2 tbsp
• Ghee: 1 tbsp

Method of Preparation:

1. Soak the rice and toor dal for 15 minutes
2. Heat oil in a pressure cooker and the mustard seeds.
3. After it spluttered, add the fennel seeds followed by the asafoetida, curry leaves, green chilly and shallots.
4. Fry the shallots till they become translucent and add the chopped tomatoes followed by the salt.
5. Now add all the vegetables followed by turmeric powder and sambar powder.
6. Fry them for 2 minutes.
7. Take 2 cups of tamarind extract and add to the mixture.
8. Now add the soaked rice and dal and 3 more cups of water.
9. Now cover the lid and pressure cook it for 6 whistles.
10. After opening the lid add the coriander leaves and the ghee.
11. Mix well and serve when it is hot with chips or potato fry.

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If you are wondering who is Karthik, he is my husband. You might wonder why I named a dish after him?

Actually, I didn’t. His friend, Matt Jabs did!

Matt & Karthik were roommates a few years back and they had a few ‘curry nights’ when Karthik would make this chicken curry. Fact is, Karthik can’t make the same dish twice in the same way. But, Matt had wrote down the recipe as Karthik was making the chicken curry one night and named it after him. Matt has been making chicken curry ever since and his wife and Matt always speak highly of this recipe. Recently he typed it up and sent it to us with pictures. How can I not publish this awesome effort?

I  haven’t had this curry myself yet but the hubby was so impressed with a version Matt made.

Preparation Time : 1 hour
Spice Level : 4 out of 5
No of servings : 3 -4

Ingredients:

• Red onions : 3
• Tomatoes: 3
• Chicken : 2 lbs
• Tumeric powder (for marinating chicken) : 1 tsp
• Cinnamon sticks (each about 2 inches long) : 2
• Black pepper corns : 10
• vegetable or sunflower oil (don’t use canola) : ½ cup
• Green hot finger Chile’s : 10
• Cumin seeds : 1 tsp
• Curry leaves : 2 springs
• Bay leaves : 2
• Whole cloves : 3
• Whole cardamom: 4
• Red chile powder : 2 tsp
• Chicken masala powder : 2 ½ tsp
• Black pepper powder : 3 tsp
• Salt : 4 tsp
• Cilantro : 1 cup

Method Of Preparation:

1. Prep onions, tomatoes, and chicken first by dicing each separately, and stir tumeric into chicken.
2. Heat skillet and add cumin seeds, curry leaves, bay leaves, cloves, cardamom, cinnamon, and peppercorns.
3. Cook dry until you can smell the roasted spices, then add oil. Simmer spices and oil on medium for a few minutes then add halved chile’s. Simmer for a few minutes stirring occasionally.
4. Add diced onions and simmer covered, on medium low (between 2 – 3 on burner) for about 25 minutes stirring occasionally.
5. Once onions are very soft, add diced tomatoes, cover, and continue simmering for another 25 minutes.
6. Add chicken, then stir in spice mixture (red chile powder, chicken masala powder, black pepper powder, and salt) and simmer covered for about 15 minutes.
7. Add 3 cups water, cover, and continue simmering for another 40 minutes. Watch the gravy during this time to make sure it is the consistency you desire, if necessary, cook uncovered to thicken.
8. During this last 40 minutes you will also want to start your rice and any paratha’s you wish to serve.
9. Stir in cilantro and serve over basmati rice with paratha’s on the side.

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My friend Shriya introduced me to Blueberry Scones when I was not a big fan of Blueberry. From then I became a huge fan of scones and blueberries. I adapted this wonderful recipe from Food Network and made a few changes to it. It is so simple to make yet an yummy snack. I felt that there was less sweet in the scones and I made this Vanilla Glaze to increase the sweetness. Here you go…

Preparation time: 35 minutes

Spice level: 0

No. of servings: 8

Ingredients:

• All purpose flour – 2 cups
• Confectioner’s sugar – 1/2 cup
• Baking powder – 1 tbsp
• Unsalted butter – 5 tbsp
• Heavy cream or milk- 1 cup (I used 2% milk)
• Salt – 1/4 tsp
• Egg – 1
• Fresh Blueberries – 3/4 cup

For Glaze:

• Confectioner’s sugar – 1 cup
• Milk – 4 to 5 tbsp (I used 2% milk)
• Vanilla extract- 1 tsp

Method of Preparation:

1. Preheat oven to 375° Fahrenheit.
2. In a mixing bowl sift all the dry ingredients.
3. Add soft butter to it and mix well.
4. Whisk the egg with milk or heavy cream and add it to the flour mixture and gently blend everything together to make a dough.
5. Fold in the blueberries gently. Be careful not to break them as they spit some colors.
6. Spread some flour on a baking sheet and transfer the contents and flatten it to a large square.
7. Cut it into four quadrant and then diagonally to make triangle shaped scones.
8. Transfer each piece to another baking sheet and bake it for 20 to 25 minutes.
9. Don’t worry if your dough is not perfect and is sticky. Spread it just like I mentioned and cut it and do not transfer it to another sheet. Just bake it in the same sheet for 20 to 25 minutes.
10. To make the Vanilla glaze, add confectioner’s sugar to a bowl.
11. Mix vanilla extract and milk together and add it to the sugar and make a smooth paste.
12. That’s it. Vanilla Glaze is ready.
13. Check if the scones are ready by just poking it with a clean toothpick or  skewer. It should come out clean.
14. Sprinkle some vanilla glaze on top and serve.

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Carrot and Beans stir fry is one of the easiest stir fries to cook. It’s healthy and you can make it real quick. In South India it’s must to have porial (Stir fry ) in your meal. It’s really easy to make and good for your health too. This stir fry is one of my favorites and I make it atleast once in a week. It goes well with sambar rice, appalam poo kozhambhu etc..

Preparation Time : 30 mins
No of servings : 3-4
Spice level : 2 out of 5

Ingredients :

• Carrot : 3 (chopped into small pieces )
• Beans : 200gms (Chopped into small pieces)
• Green Peas : 1/2 cup (optional)
• Onion: 1(medium) (Finely chopped)
• Green Chilies : 3-4 (According to your spice level)
• Coconut : 1/2 cup (shredded)
• Oil : 1 tbsp
• Mustard seeds : 1/2 tsp
• Urad dal : 1/2 tsp
• Curry Leaves : 4-5

Method Of Preparation:

1. Heat oil in a wide pan add mustard seeds, urad dal after it sputters add chopped onions.
2. Fry them till it becomes translucent and add green chilies and salt.
3. Fry them for 2 -3 minutes and add curry leaves, Green peas, chopped carrots and beans.
4. Add a cup of water and cover it with a lid.
5. Cook them for 10 – 15 minutes in medium heat or till it becomes fully cooked. Make sure there is no water in the stir fry when it’s done.
6. Finally add shredded coconut and remove from heat.
   

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Hyderabadi Veggie Dum Biryani is a wonderful and popular dish in India. I have become a die hard fan of it recently after eating the vegetarian version of it. Being a vegetarian, it was really painful watching my friends eat this lovely biryani with meat. Finally I happened to try the vegetarian version and I just fell in love. Now I can understand why my friends are so crazy about this Biryani all the time.

I was looking for the recipe and alas! Shriya had posted Hyderabadi Chicken Dum Biryani a few months back. I just altered it a bit here and there and replaced chicken with veggies and it came out really good. So the next time this is going to be the main dish for our weekend get-together. Here you go…

Preparation time: 90 minutes

Spice Level: 3.5 out of 5

No. of servings: 5 to 6

Ingredients:

Marinade mix:

• Green chillies – 5
• Ginger garlic paste – 2 tbsp
• Turmeric powder – 1/4 tsp
• Red chili powder – 2 tsp
• Black cumin or Kala Jeera – 2 tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Whole Javetri or mace – 1 or 2
• Yogurt – 1/2 cup
• Lime juice – 2 tbsp
• Bay leaves – 2
• Cloves – 3
• Cinnamon stick – 1″
• Cardamom – 3
• Whole black pepper – 7
• Fresh mint leaves – 1/2 cup
• Cilantro – 1/4 cup

Other Ingredients:

• Basmati rice – 3 cups
• Saffron – 1/4 tsp
• Fried Paneer cubes – 1 cup
• Cut vegetables – 1 cup (Cauliflower, beans, peas or any vegetables of your choice)
• Cut onions – 1 and 1/2 cups
• Bay leaf
• Cloves – 2
• Black cumin seeds or kala jeera – 1 tsp
• Ghee or Clarified butter – 3 tbsp
• Oil – 1/4 cup
• Coriander leaves – 1/4 cup
• Mint leaves – 1/4 cup

Method of Preparation:

1. Heat a tbsp of oil in a pan and fry onions till it becomes brown and crisp.
2. Soak basmati rice for 20 minutes.
3. Heat a tsp of oil and fry bay leaves, cloves, cinnamon stick, cardamom, whole pepper. Cool it and grind it. You can also use any Biryani Masala instead of this.
4. Just pulse the mint leaves and cilantro.
5. In a bowl mix the ground mixture or biryani masala, the pulsed mint and cilantro along with the remaining ingredients of the marinade.
6. Add the vegetables and paneer to the marinade, mix well and let them sit for half an hour.
7. Drain basmati rice.
8. Boil 3 cups of water in a heavy bottomed vessel and add a tbsp of ghee and oil each, add bay leaf, black cumin, cloves, cinnamon followed by basmati rice.
9. Cook it for 3 minutes at high heat till the rice if half cooked. Rice will be a little hard to touch.
10. Now drain the rice and keep it aside.
11. Add saffron to 3 tbsp of hot water and mix well. You can also use food color (orange) diluted in water instead.
12. Take half of the drained rice and mix this saffron water to give a nice orange color.
13. In the same heavy bottomed vessel heat the remaining oil and ghee at medium low, add the marinated vegetables and paneer and cook for 5 minutes or till you get rid off  the raw smell of masala.
14. Add drained rice and the saffron rice, fried onions, cilantro and mint leaves.
15. Give it a careful stir and remove from heat.
16. Now you have to dum cook the biryani.
17. I did it by covering the mouth of the biryani container with a kitchen towel and then closed it with a lid tightly (Refer here for pictures).
18. Boil some water in a flat, thick pan at high heat.
19. Now place the biryani container over the boiling water for around 5 to 10 minutes or till a nice aroma starts spreading.
20. Remove from heat and transfer it to another vessel and mix gently.

Other method:

1. Follow the same procedure till step 12.
2. Preheat oven to 375 degree Fahrenheit.
3. In an aluminum tray add the remaining oil and ghee, add the marinated vegetables and paneer, drained rice and the saffron rice, fried onions, cilantro and mint leaves.
4. Cover it with aluminum foil and place it in the oven for 40 minutes or till the rice is fully cooked.
5. Check for every 15 minutes to avoid over cooking of rice.
6. Remove the tray and mix the biryani gently.

Serve hot with raitha.

I would like to submit this recipe for the event Let’s Relish – Paneer by Jay.

Note: For detailed pictures and the original recipe, please refer Hyderabadi Chicken Dum Biryani.

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