Category: Continental

Honey & Butterscotch Ice Cream (Eggless)

I love making ice creams at home! It’s such a lot of fun!! The texture amazes me every time when I scoop out some ice cream!! πŸ˜πŸ‘Œ Creamy and so smooth…it’s a delight!Β 

Have a a look at my quick & easy recipes for No Churn Orange Ice Cream & an absolutely winning 2 Ingredient Banana Ice Cream 😍

This ice cream just happened because my hubby simply loves honey with anything & everything, so while chomping on some store bought vanilla ice cream…he says “can you make an ice cream with honey?!” πŸ˜‹ I was amazed! I was like….absolutely! I can…it sounds delicious. I will definitely do that…in combination with Butterscotch! Hence, my Honey & Butterscotch Ice Cream πŸ‘Œβ˜ΊοΈ andΒ it obviously has to be eggless!

In the past, when I was experimenting with homemade ice creams, I had some help from here….you guys can have a look too. My recipe is adapted from it with some changes to suit our palate. You can say it’s pretty simplified…no fussing over it..no churning at all!Β Just look at the texture…just like the ones you buy at your favourite ice cream parlour!

Butterscotch ice cream Easy homemade ice cream Recipe for delicious ice cream Honey & Butterscotch Ice cream No churn ice cream Eggless butterscotch ice cream

I always use basic ingredients for making ice creams…so it’s really a matter of 20-25 mins of prepping & just let the freezer do its job πŸ‘ŒπŸ˜‰ it goes like this…

Yield: serves 4-5 persons

Equipment: a non stick pan, a whisk/ electric whisk, measuring cups/ spoons, a ladle, an airtight container to set the ice cream, a large mixing bowl.

Ingredients:

110 ml milk (I have used Amul 3% milk, you can use skimmed milk or full fat milk)

200 ml chilled cream (I have used Amul fresh cream, NOT whipping cream)

1tbsp + 1 tsp cornflour (cornstarch)

7 tbsp honey

2 drops of butterscotch essence (can be replaced with vanilla essence)

4 tbsp crushed butterscotch chips (I have used store bought butterscotch chips. These can be replaced with chocolate chips/ nuts)

Method:

Heat the pan over low heat, add the milk and cornflour, keep whisking as it cooks on low heat and make a smooth and thick custard (the custard should coat the back of a spoon). It too me about 5 mins to make the custard. Cool this custard in the refrigerator. Once cooled in about 10 mins, pour the custard in the mixing bowl, add chilled cream & the honey to the custard and whisk well for 7-10mins to mix everything well (I used an electric whisk hence took just 4-5 mins to mix these well). We do not need stiff peaks, just whisk to add some air into the mixture. Next add the crushed butterscotch chips & butterscotch essence. Whisk again for a min only. Immediately pour the ice cream in the airtight container and freeze for 8-10 hours. That’s it! Thaw the ice cream at room temperature for a few mins before scooping, I added some butterscotch chips while serving ☺️ You can pour some honey too!! Delicious !🍨🍦

Butterscotch ice cream Easy homemade ice cream Recipe for delicious ice cream Honey & Butterscotch Ice cream No churn ice cream Eggless butterscotch ice cream

Making an ice cream doesn’t get easier than this! My hubby went all ga-ga over the flavours! Since it has no sugar, it’s healthy too πŸ˜‰

Love,

Shreya ❀️

Crispy Baked Potato Wedges

Who doesn’t like munching on some crispy, fried potatoes, I know I do! I love everything fried…it’s my happy place in heaven πŸ˜› but I needed to stop eating fried stuff for a bit …had too much recently!Β 

But I still believe fried food takes to me to heaven…LoL! Sabudana Wadas for my fasts and Pyaaz ki Kachori over the weekend kept me in my happy place for a good few days! But, now it was high time I behaved ☺️

baked potato wedges

Now seriously, look at these golden wedges! Don’t they look divine…?! All crispy and spicy on the outside…and perfectly mushy inside. That’s how I would like them had I fried them. But then again…I couldn’t let myself do that. And besides, hubby dearest had told me after his third kachori,Β “These are great and everything 😘 …. but quit feeding me fried food for a bit!”

I laughed! I knew it was a warning…I was wavering from my promise to avoid fried food πŸ˜‡ so yesterday, I was craving for something crispy for munching a bit…and also a great ‘healthy’ cook-off has been happening in one of the food groups that I am a part of …so thought of baking some potato wedges ..perfect excuse for participating & going the healthy way ❀️ But just in case you want to bake something that screams ‘heavenly’ …have a look at my Loaded Potato Skins πŸ˜‹

Baked potato wedges

Too easy to do…just a few ingredients that are available in the pantry..& these humble potatoes won’t look all that humble anymore! I first made these last year after having tried some baked wedges at ChilisΒ long back..Looked them up at Pinterest and I just knew what I had to do and immediately wanted to try them at home…so added the flavours basis whatever I could taste and they turned out very well! The recipe goes like this…

Yield: serves 2

Equipment: 2 mixing bowls, 2 baking trays, parchment paper/ baking paper/ aluminium sheet, a cooling rack, measuring cups/ spoons.

Ingredients:

3 nos large potato

sea salt to taste (you can use regular salt)

1/2 tsp red chilly pwd

1 tsp garlic pwd (use fresh garlic paste if pwd is unavailable)

1/4 tsp black pepper pwd

1 tsp mixed Italian spice

a pinch of nutmeg pwd

2 tbsp refined oil (I ran out of olive oil)

1/2 tsp peri-peri spice mix (optional)

1 tbsp chopped fresh coriander (optional)

Method:

Wash the potatoes well. DO NOT peel them. Cut each potato into halves lengthwise and then cut each halve into 4 wedges. Soak these wedges in chilled water in a large bowl for about 30 mins.

After 30 mins, drain the water & pat them dry. Preheat the oven @ 230’C. Line a baking tray with parchment paper/ aluminium sheet. Set aside.

In another mixing bowl, add all the above ingredients except the peri-peri spice mix and coriander. Give it a mix and add the potato wedges. Mix well so that the oil & spice mix coats each potato wedge well. Now place the wedges separately on 1 baking tray and spread any remaining oil & spice mix over it.

Bake these @ 230’C for approximately 35 mins. I used the lower rods for the first 15 mins and both upper & lower for the last 20 mins while baking in the middle rack. Also, I placed another baking tray on the lower rack to avoid direct heat from charring/ burning the underside of these wedges. Once done, toss them in some peri-peri spice mix and chopped coriander leaves if you like.. & serve immediately with ketchup or any dip so that they are crisp.

Baked potato wedges

That was easy…& trust me they are too delicious to resist πŸ˜‰

Love,

Shreya πŸ’–

Nutties Brownies (eggless)

Yes! Nutties… Cadbury’s Nutties ..the one in a bright red package…having these small chocolaty balls with a nutty filling to die for!! I don’t know how many of these little beauties I have gorged on as a kid πŸ‘ŒπŸ‘Œβ€οΈβ€οΈβ€οΈβ€οΈβ€οΈ..credit goes to my mommy dearest who always stashed some for me in her secret hiding spots πŸ˜‹πŸ˜‹Β 

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To be honest… I haven’t had much of these in the past few years…couldn’t find them everywhere..,don’t really l know the reason as to why they weren’t available!! But last week..I was picking up grocery at the supermarket….and I nearly squealed in joy when I saw these kept in a rack near the check-out aisle!! I didn’t wait for a second to think and grabbed 7-8 packs…ya that many! πŸ˜‰πŸ˜€…Who knew when would I get these again?! Got them home and had an entire pack straight away by myself…and later shared a couple with my hubby…he likes them too!

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Now…I thought what more could be done with them other than just stuffing my face?! 😝 maybe some desserts….brownies were the first to pop in my mind…and an hour later they were baking ☺️ ..they tasted so much more gooey…kind of morish… They were approved with two thumps up and a big smile! And obviously these brownies vanished in about 24 hours 😚 the recipe goes like this …..

Yield: 14-16 brownies

Equipment: a large mixing bowl, a whisk, a microwave safe bowl /borosil bowl, a saucepan, a knife, cooling rack, a 8″ X 8″ baking tin, measuring cups/ spoons, parchment paper /butter paper to line the baking tin.

Ingredients:

100 gms chopped cooking chocolate (I used Morde)

1/3 cup APF (Maida)

2 tsp baking powder

120 gms butter ( I used Amul)

1 cup + 2 tbsp castor sugar

1 tsp vanilla extract /essence

1/2 cup chopped walnut kernels

3/4 cup Cadbury’s Nutties roughly crushed and dusted with some APF

Method:

Preheat the oven to 180’C. Line the baking tin with the parchment paper. If you don’t have parchment paper, grease the tin with butter and dust it with some APF. Set aside.

In a mixing bowl, sift together APF and baking powder. Set this aside.

Melt the cooking chocolate and butter using a double boiler (heat a saucepan with some water and place a heat proof/ borosil bowl on the saucepan but the the bowl shouldn’t touch the water boiling in the saucepan. The chocolate and the butter will melt in about 7-8 mins approximately. Alternatively, you can melt the chocolate and butter in the microwave, pls set the timer according to the microwave voltage and melt them).

Let this melted chocolate and butter mixture to cool for 3-4 mins, beat in the sugar and vanilla extract/ essence into it. Add the sifted flour and baking pwd. Also add the walnuts and the crushed and dusted Nutties. FOLD everything gently. Pls don’t whisk or over-mix the batter at this stage. Pour the batter into the prepared tin and bake for 25-30 mins @ 180’C. Remove from the oven once done and place the tin the cooling rack for 15-20 mins before cutting into squares and serving πŸ˜€

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These keep well in an airtight container for 3-4 days. Enjoy them warm πŸ˜„

Love,

Shreya πŸ’ž

Adapted from Sanjeev Kapoor’s cookbook Simple Home Baking

Peri-Peri Spiced Cheesy Potato Skins

I love everything cheesy….does that sound cheesy?! πŸ˜‰ but it’s true…I could add cheese to my ‘dal roti’ too…!!.and thinking back…I might have actually done that at some point in time! Mom would know better πŸ˜†πŸ˜†

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And my hubby happens to be my opposite when it comes to cheese…he does like it but follows a diet and cheats rarely 😱😱 I mean really rarely! So whenever I make something loaded with cheese ..cream and butter..I end up eating most of it as he sticks to a bite or two…(no complains) …more for me! πŸ˜›πŸ˜›πŸ’ƒ

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So coming to these beauties…I had been craving something cheesy for a couple of days..so I decided to make a cheesy dish….full of butter, cream and loads and loads of cheese…but was doubtful if hubby dearest would ‘cheat’ …so texted him..asking the same..and to my complete and utter surprise…he wrote ‘I am in the mood for something cheesy too! Avoid a pizza..something new maybe 😁’ I smiled to myself! I didn’t want pizza too. I already had something in my mind that I had been eyeing on Pinterest for a few weeks! But didn’t really follow any recipe…I never need one when it comes to CHEESE!!!

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It took me all of 45 mins to get this on the table! Quick, delicious…every bite oozing with cheese, cream and melting butter! Not a dieters dream 😜

Lets get to the recipe.

️Yield: serves 2

Equipment: baking tray, aluminium foil sheet, a cooling rack, measuring cups / spoons, a bowl.

Ingredients:

2 nos large potatoes (par boiled, not peeled)

1/4 cup fresh cream ( I used Amul)

1 cup grated cheese (I used packaged shredded pizza cheese)

1/2 tbs garlic granules (use fresh garlic if granules are not available)

Sea Salt to taste (use regular salt, it tastes the same)

1 tbsp mixed Italian spice pwd

1 tbs peri-peri spice mix (store bought)

1/2 tbsp red chilli flakes

2 tsp bread crumbs

2 tsp butter

oil as needed

2-3 tbsp sour cream

Method:

Pre-heat the oven @ 200’C (turn on both the upper and lower rods for this). Line a baking tray with aluminium foil and grease it with some butter /oil.

Cut the 2 par-boiled potatoes in half very carefully keeping the skin intact, you will have 4 halves. Scoop out the potatoes but keep some flesh intact close to the skin for all 4 halves. Now, keep the scooped potatoes aside, and take a bowl, add the scooped potato flesh, cream, mix Italian spice pwd, peri-peri spice pwd, red chilli flakes, garlic granules, butter & salt to taste. Give it a good mix, it should be smooth and creamy. Now fill the potato skins with this mixture. Sprinkle some bread crumbs on top of each filled potato skin. Spread generous amount of grated cheese on top of the bread crumbs. Sprinkle some sea salt, red chilli flakes & mixed Italian spice pwd for extra flavour. Drizzle some oil over each filled and dressed potato skin. Keep them on the prepared baking tray a little apart from each other. Bake them for 20 mins in the top most rack of your oven so that the filled skins get a good colour! 😊

Once baked, keep them on the cooling rack for a few mins. Plate these, add a dollop of sour cream….sprinkle some red chilli flakes & Italian spice pwd! That’s it.. Enjoy these hot and gooey..melting right onto your plates!

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Since I was serving them for dinner. I paired them with some fresh green salad and a glass of chilled orange juice! A complete meal in just 45 mins!

Love,

Shreya ❀️❀️

Crunchy Veg Tacos πŸ’“

Let’s go Tex-Mex today! It’s simply delicious…fresh..and irresistible! 😁 Crunchy Tacos have to top my list when I’m at Taco Bell or Chiles. Vegetarian or Non – Vegetarian, they are all so good!Β 

I have made them at home a few times earlier..and they are a delight. Easy to do, fun to eat! I’m a happy soul. My hubby enjoys them too and says ‘they taste like the ones from Taco Bell’! That’s something!! 😘😘 I paired them with my Iced Green Tea Limeade and our tummies were full ☺️ Nom Nom!

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These are veg..made with some boiled red kidney beans / Rajma…a few spices. And we are sorted! Let’s get going with the recipe πŸ‘Œ

Yield: 12 Tacos

Equipment: a wok, measuring cups / spoons, a mixing spoon, a baking tray

Ingredients:

12 nos. ready to use Taco Shells

For the Bean filling:

1 1/2 cups boiled kidney bean / rajma (canned beans will work too)

2 nos tomatoes finely chopped

1 nos onion finely chopped

4 nos garlic flakes finely chopped

2 nos green chillies finely chopped

2 tbsp fresh coriander leaves chopped roughly

1 tsp taco seasoning / pasta spice mix will work too

2 tsp chilly flakes

2 tsp lemon juice

salt to taste

2 tbsp oil

For the Salsa:

1 nos onion roughly chopped

1 nos de seeded tomato cubed

1/2 tsp fresh coriander leaves chopped

For the Dressing:

1/2 cup sour cream (use hung curd if sour cream isn’t available)

1/2 grated cheddar cheese (processed Amul cheese can be used)

a few torn lettuce leaves

Method for the Bean filling:

Heat oil in the wok, add chopped garlic and green chillies. SautΓ© for 2 mins. Next, tip in the chopped onions and cook until they turn translucent. Once that’s done, add chopped coriander leaves & tomatoes. Season with salt, taco seasoning & chilly flakes. Cook until the oil separates from the mix. Then add the boiled / canned kidney beans. Stir everything well and cook for about 4-5 mins. Turn off the flame. Add lemon juice and the filling is done.

For the Taco Shells:

Spread the shells carefully on the baking tray without any grease and heat them for 3-4 min Β @130’c. Once done, let them sit in the warm oven until every last detail is prepped for serving them. We have heated the shells just to make them crunchy.

For the Salsa:

Mix the cubed tomatoes, chopped onions & coriander leaves and set aside.

Assembling the Tacos:

Take a crunchy taco shell, spoon in some of the bean filling carefully…do not break the shells while filling them. Next add some sour cream over the beans filling, sprinkle some salsa and some torn lettuce leaves. And end it with some grated cheddar cheese! That’s it! Serve these immediately before they go soggy and moist!

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Bring some excitement to your kitchen today….Go the Tex – Mex way πŸ˜‰

Love,

Shreya πŸ’•

Minty Pomegranate Mock Mojito

So…it’s getting hotter here in Mumbai for the last couple of days..and my lemony, minty, zingy pomegranate mock Mojitos are perfect to beat the heat! 🍸 🍹 They are super easy to make and total party pleasers!! πŸ˜‰

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I first made these last year coz I absolutely love Virgin Mojitos served at most cafes / lounges… Reason being am I teetotaller! And so is Mr. Polkapuffs ❀️ (match made in heaven, right) I wanted to make them at home in the summers and thought why not add some fresh fruit juice and make pretty and healthy. So squeezed some fresh pomegranate juice and got going…

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We don’t consume alcohol by choice and it works for us! Some people have hinted that’s it’s boring, well if drinking yummy, pretty, healthy stuff is boring…them God help me! I want to be boring all my life! 😝 😜 LOL!

Anyways, so made these again yesterday evening for the two of us..it looked nice so got clicking and planned to share it here today. It’s really simple …just mixing a few ingredients and you’re good to go.

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So here goes the recipe … ☺️

Yield: 2 servings (short glasses)

Equipments: a mortar pestle, a juicer (if using freshly squeezed pomegranate juice) a blender (to crush the ice)

Ingredients:

2 lemons wedged into 4 pcs each

1/2 cup fresh mint leaves

5 tbsp sugar syrup (same as the one used in Indian sweets)

200ml Sprite

1 cup crushed ice cubes

1/2 cup pomegranate juice (fresh or canned)

Method:

Muddle the mint leaves and lemon wedges in the mortar pestle (save some leaves n lemon slices for garnish). Crush the ice cubes in the blender but make sure it still has some ice chips / rough chunks in it.

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Choose the glasses you want to use for serving these babies… Add some crushed ice, top it up with half the muddled mixture (serves 2 hence using half the quantity). Add 2.5 tbsp of sugar syrup in each glass, add 1/4 cup of the pomegranate juice and top it up with approx 100ml Sprite! Add the garnish and some more ice chips.. Served chilled! Β πŸΉπŸ‘Œ πŸ˜‹

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Hope you will enjoy these as much as me and my hubby did! 😬

Love,

ShreyaπŸ’“

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