Pan Ice cream

This Ice cream is inspired by the pan kulfi at BBQ nation. Kids love sweet pan flavor. So, I went ahead and tried it in a Ice cream. Both the kids and hubby loved it.

It’s easy to make ice cream using Vanilla ice cream as the base.

Preparation Time: 10 minutes 

Chilling time : 8 hours

Serves : 3

Ingredients:

Plain Vanilla Ice cream : 750 grams 

Beetle/Pan leaves: 8 chopped

Gulkand : 4 tablespoons 

Dates : 3 seeded and chopped 

Candied cherries : 10 chopped 

Fennel seeds : 1 teaspoon 

Sugar candy : 1 tablespoon

Green food color: 2 drops (optional)

Method:

Let the ice cream become a little soft.

Add all the ingredients to the ice cream and mix well using a spatula.

Pour the ice cream in a container and freeze 8 hours or overnight.

Enjoy this refreshing ice cream once it’s chilled.

Kulcha made on tawa (Plain and stuffed)

Kulcha is similar to the naan from Punjabi Cuisine. This kulcha can be made plain and served with curry or it can be made stuffed with aloo, gobi, paneer etc.
Kulcha tastes better when eaten hot of the tawa. Since we use all purpose flour, it gets rubbery once it gets cold.

Preparation Time: 2 hours
Cook Time : 5 minutes per kulcha
Serves : 8

Ingredients:
All purpose flour: 2 cups
Baking Powder: 1 teaspoon
Baking Soda : 1/4 teaspoon
Salt : 1/2 teaspoon
Sugar : 1 teaspoon
Yogurt/curd : 1/4 cup
Water : 3/4 cup
Oil : 2 teaspoon
Kalongi seeds : 4 teaspoon ( for plain kulcha as topping)
Cilantro/coriander leaves : 4 teaspoons
Veg or paneer filling : 2 cups ( if making stuffed kulchas)
Butter : to brush

Method:
In a mixing bowl, add all purpose flour, baking powder, baking soda, salt, sugar, curd and mix well.
Add water and knead the dough. Add oil and knead to smooth and soft dough.
Cover and rest for 2 hours.
Divide the dough into 8 equal size balls.

If making plain kulcha: 
Take a ball, using some all purpose flour, gently roll into oval shape using a rolling pin. Add Kalonji seeds and cilantro leaves and turn back and sprinkle water on the kulcha.
Place the watered side on the hot tawa and cook for 1 1/2 minutes. Show the heat by inverting the tawa and cook for 30 seconds.
Take it out, smear butter and serve hot with desired curry.

If making a stuffed kulcha:
Take a ball, using some all purpose flour, gently roll into a round shape using a rolling pin. Add the stuffing, close it as shown in the pics and gently roll until the kulcha is spread out along with the curry.
Put it on a hot tawa and cook for 1 1/2 minutes each side. Take it out and smear butter.
Serve hot as is or with pickle and raita.

Butterless Coconut cookies

I was invited to my daughters school for a guest lecture so I wanted to take some goodies for the kids. Made few batches of double chocolate cookies and wanted to make plain cookies for kids who might not like chocolate. That’s when I realized I ran out of butter. Didn’t have time to go for shopping so, modified the recipe and made these Butterless Cookies adding cold pressed coconut oil to get some flavor.
These cookies became such a huge hit not just with the kids but also my friends. So, here is the recipe:

Preparation Time: 10 minutes
Bake Time : 13-15 minutes per batch
Makes : 34 cookies

Ingredients:
 Vegetable oil : 1/2 cup
Coconut oil: 1/2 cup (I used cold pressed)
Brown sugar: 1 cup
Sugar : 1 cup
Eggs : 2
Vanilla extract: 1 teaspoon
All purpose flour: 2 1/2 cups
Baking powder: 1 teaspoon
Baking soda : 1/2 teaspoon
Salt : 1/2 teaspoon

Method :
Preheat the oven to 350 degrees Fahrenheit.
In a mixing bowl, cream together oil and both sugars. Add eggs and beat well. Add vanilla and mix well.
Add flour, baking powder, baking soda and salt and mix well. Refrigerate the dough for 15 minutes.
Scoop in a golf ball size dough on to a greased cookie tray and bake for 12-15 minutes.
Let them cool before moving them to a wire rack.