Indian Food: From my freezer

Showing posts with label From my freezer. Show all posts

Friday, February 21, 2014

Eggnog Ice cream

During holiday season last year, I had "Eggnog" in the fridge. It inspired me to make this ice cream. Yes, right in the middle of the winter, we enjoyed eggnog ice cream. :-D

Eggnog Ice Cream
Ingredients
1 cup heavy cream
1/2 cup sweetened condensed milk (Use more or less based on the desired sweetness)
1 cup Eggnog

1/4 tsp freshly ground nutmeg (optional)

Method
1. Blend first few ingredients.
2. Pour in a freezer safe container.
3. Freeze and serve!

Note -
1. The eggnog that I used was alcohol free.
2. Eggnog already has sugar, so adjust accordingly.
3. Eggnog already has nutmeg. So add only if needed.

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Sunday, November 17, 2013

Ina Garten's Deeply Chocolate Gelato

Today, I am sharing a chocolate lover's dream come true! Just follow this link to go to the chocolate heaven!!:-)

Credits

http://www.foodnetwork.com/recipes/ina-garten/deeply-chocolate-gelato-recipe/index.html

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Wednesday, August 14, 2013

Tricolor Popsicles

I decided to pay tribute to the Indian Tricolor by juxtaposing three Indian patriotic colors.

Tricolor Popsicle
Ingredients
1 cup papaya or mango chunks, frozen
1 cup lychees, cut into chunks, frozen
1 cup kiwi, peeled, cut into chunks frozen

1 tsp sugar each, if required
1 tbsp coconut milk to make canned lychees whiter!

Kulfi or Popsicle molds - as needed

Method
1. Blend frozen papaya or mango chunks, adding sugar if required. Place in the Popsicle mold. Freeze for at least 1/2 hour.
2. Rinse blender and blend frozen lychees adding coconut milk and sugar - if required. Place on top of the semi-frozen orange layer. Freeze for 1/2 hour.
3. Rinse the blender and blend kiwi chunks with sugar - if using. Place on top of the white layer. Cover the lids and freeze till set.
4. Serve and enjoy!

Note -
1. I used papaya for this recipe.
2. My lychees were from cans. So I drained them and soak them in water to get rid of the peculiar odor. I then chopped and froze them.
3. If any or all of your fruits are sweet, do not use sugar.

Happy Independence Day, India!

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Sunday, July 21, 2013

Rose Watermelon Granita

I have seen or read about watermelon granita in the various food magazines. Watermelon and simple syrup are processed and frozen for about an hour. It is then scraped using a fork and re-frozen again. This scraped watermelon ice is served which goes by the name "Watermelon Granita". I have seen some variations like addition of mint, lime or even alcohol.

My version is inspired by my MIL's watermelon-rose flavored mocktails.

Rose Watermelon Granita
Ingredients
3 cups juicy red watermelon chunks
1/2 cup rose syrup such as Rooh Afza or Dabur

Method
1. Process watermelon chunks with rose syrup in a blender or food processor. Do not add any water.
2. Pour in a freezer safe glass baking pan.
3. Freeze for about 45 minutes to 1 hour.
4. Scrape the semi-frozen "watermelon ice" with a fork.
5. Re-freeze again for another hour or so.

6. Scrape again with the fork.
7. Serve in a bowl.

Note -
1. Depending on the sweetness of watermelon, you may need to change the quantity of rose syrup.

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Sunday, July 14, 2013

Chia Seeds Icecream

Just a few years ago, I used to associate chia seeds as the seeds used for making those cute chia pets. and now, all of a sudden, they are considered as the nutritional powerhouse. These seeds plump up after soaking in the water. They remind me of our "subja" or "takmaria" seeds. and thus I decided to make my Chia seeds icecream on the lines of Falooda.

Chia Seeds "Falooda" Icecream
Ingredients
2 cups whole/full fat milk - preferably organic
1 cup heavy cream

Whisk till no lumps
2 tbsp corn starch + 1/2 cup milk

1 1/2 tbsp chia seeds (or up to 1/4 cup)
3 tbsp Rooh Afza or Dabur Rose Syrup
1/2 - 3/4 cup sweetened condensed milk

Method
1. Soak chia seeds in the water till they plump up.
2. Mix full fat milk, heavy cream and condensed milk on a medium flame. Add corn starch mixture, whisking till there are no lumps. Switch off the gas. Let it cool down completely.
3. Add Rose syrup. Adjust for more sugar if needed.
4. Add soaked, drained chia seeds. Pour in a freezer safe glass pan. Freeze in the refrigerator till the mixture thickens.

5. Scoop out & enjoy!

Note -
1. Rooh Afza or Dabur Rose Syrup is available at the local Indian stores.
2. You can increase the amount of Chia seeds in this recipe per your liking.

Chia Seeds

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Thursday, July 4, 2013

Razzleberry Ice Cream

We passed through the beach town of "Pompano Beach" during our road trip earlier this year. I discovered that "Pompano" is a pomfret like fish that is found in the Atlantic ocean and hence the town gets this name. Being a huge seafood lover, I loved this town for its association with pomfret!!;-) I really would have loved to check out if they serve their namesake pompano in any of the restaurants. Unfortunately, it was about 4 PM and we didn't have an iota of hunger to eat up a meal. But a dollop of ice cream in hot, sweltering heat would not have hurt!

We had heard about this place called "Razzleberry". I was curious about this "Razzleberry". Is this really a berry that I haven't heard of before? Well, the owner explained that razzleberry is a mixture of raspberries and blackberries together. Needless to say, the ice cream tasted divine. All their flavors were homemade and delicious.

After coming home, I had to make "Razzleberry Ice cream". I used Hamilton Beach's recipe for "Raspberry" ice cream and substituted 1 cup raspberries and 1/2 cup blackberries for 1 1/2 cup raspberries. I really loved that beautiful pink-purple color.

Razzleberry Ice cream
Adapted from Hamilton Beach
Ingredients
1 cup raspberries, frozen
1/2 cup blackberries, frozen
2 tsp lemon juice

1 cup sugar
1 cup full Fat milk
1 cup heavy cream

Method
1. Thaw the berries lightly. Crush them using blender.
2. Stir in all the remaining ingredients. I used blender for this too.
3. Pour in your ice-cream maker.

Ice Cream Maker is churning the razzleberry mixture

4. Churn for about 30 minutes.
5. Pour in a freezer safe container.
6. Freeze for about 2 hours or till mixture is set.
7. Serve and enjoy!

Note -
1. The recipe suggests straining the berries pulp to get rid of the seeds. But I like to keep them.

Credits
http://www.hamiltonbeach.com/raspberry-ice-cream.html

&

RazzleBerry's Ice Cream
Address: 3412 E Atlantic Blvd, Pompano Beach, FL 33062

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