Chocolate ice-cream without any artificial flavouring.
Chocolate is the most favourite flavour of ice-cream amongst the children.
Milk is a good source of calcium, vitamin D and protein. We all heard this line from childhood “drink your milk so you’ll grow big and strong!”
But kids don’t like to take milk and homemade ice-cream is an excellent way of feeding milk to your kids.
Here is a very simple and easy recipe.
Make this creamy chocolate ice-cream at home and enjoy the happy smile of your kid’s face.
You don’t need much ingredients. Need only milk, sugar, little cornflour and a piece of dark chocolate. I have used Morde chocolate.
Vacation time for children. So our bloghop team decided to make something kids special.
#Foodiemonday #bloghop theme is #kidsdelight.
My contribution is kids favourite chocolate ice-cream or kulfi.
If you want more creamy soft texture take it out from freezer after 7-8 hours. Churn in the blender,fold in 1/2 cup whipped cream and set it again.
Milk 6 cup
Sugar – 1/2 cup
Vanilla essence – 1/2 teaspoon optional
Cornflour – 3 teaspoon
Cold milk – 2 tablespoons
A piece of dark chocolate – 2 and 1\2 inch piece
Boil the milk in a thick bottom pan. When its start boiling reduce the flame. Let it cook on low flame till it starts to change the colour. Stir occasionally and scrape the sides to avoid burning at the bottom.
When the colour becomes light yellowish add the sugar. Mix well and let the sugar dissolve.
Now mix cornflour in cold milk and pour in the reduced milk. Stir continuously. Cook until the mixture coat on the back of spoon. Switch off the flame and let it cool.
Melt the chocolate piece on double boiler or in microwave.
Mix melted chocolate in the milk mixture. Add vanilla essence and blend everything in a blender.
Set in a airtight container or kulfi mould for 7 -8 hours or overnight.
If you want more soft creamy texture take out after 6 -7 hours and churn the mixture well. Then fold in 1/2 cup whipped cream and set again.
Your chocolate kulfi or ice-cream is ready. Serve with some chocolate sauce, chocochips or any nuts of your choice.
Enjoy the summer vacation with easy cool chocolate ice-cream or kulfi.
A delicious and super healthy dairy free smoothie with muskmelon, orange juice and coconut.
Include muskmelon or Kharbuj in your daily diet in summer. Its high water content helps you stay hydrated in this hot season.
Muskmelon is a good source of betacarotene, potassium, folic acid, vitamin A and C. Its not only good for our digestive system but also good for our skin and hair. Its help you stay healthy.
Orange juice is a great source of vitamin C. Orange juice can reduce the level of bad cholesterol and blood pressure.
Coconuts are one of the wonder foods on earth that have multiple health benefits.
Coconut tree was called Kalpa vriksha in Sanskrit. The tree that supplies all that is needed to live.
In ancient India, the coconut palm has been recognized as a top immune booster, antifungal, antibiotic, antiviral and antibacterial remedy for thousands of years all over the world.
So start your day with this yummy and healthy drink.
Orange juice – 1 cup
Musk melon – 1
Tender coconut – 1/4 cup grated
Flax seed powder – 2 teaspoon optional
Sugar or honey – 2 – 3 teaspoon or to taste
Cinnamon powder – 1/4 teaspoon
Juice of 1/2 lemon
Ice cubes – as require optional
Peel, deseed and chop the muskmelon. Mix everything blend till smooth and frothy.
Taste and adjust the sweetest.
Pour in your favourite glass , add ice cubes and enjoy the chilled and yummy drink.
Whenever our children demand for pizza, we are used to order from pizza outlets.
And their pizza base is made of all purpose flour or maida.
Maida or all purpose flour is the refined wheat flour that doesn’t contain any nutrients normally present in wheat. It has 100% carbohydrates and no fiber, which makes it bad for consumption for a diabetic patient as it raises sugar levels in blood.
Refined carbohydrates are the cause of diseases like diabetes, blood pressure, obesity, coronary heart disease, colon cancer, ulcers etc.
So why not make the pizza at home, with wholewheat flour or atta. A healthy option to make our kids happy.
This week’s #Foodiemonday #bloghop theme is #Pizzamania.
Presenting thin crust, wholewheat-flour double burst pizza with a yummy topping.
I don’t like the bland taste of store bought pizza base. So I have added some flavour in the base too. You can make garlic bread sticks from the remaining dough.
I have used black pepper powder but you can use chilli flakes too. Add the black pepper or chilli flakes as per your spice tolerance.
I have added little Schezwan sauce because I like the taste. If you don’t have Schezwan sauce omit it.
For pizza dough
Atta or wholewheat flour – 3 cup
Yeast – 2 teaspoon
Sugar – 1/4 teaspoon
Water – 1 and 1/4 cup or as require to make a soft dough
Salt – 1/2 teaspoon
Oil – 2 tablespoons
Garlic paste – 2 teaspoon
Oregano – 1 teaspoon
Black pepper powder – 1/2 teaspoon
Some flour for dusting.
For pizza sauce
Tomatoes – 4 medium
Garlic cloves – 5 finely chopped or crushed
Schezwan sauce – 1/4 teaspoon optional
Oregano – 1 and 1/2 teaspoon
Black pepper powder – 1/2 teaspoon or to taste
Tomato sauce – 2 -3 teaspoon
Oil – 1 tablespoon
Salt to taste
Onion – 1 cubed
Capsicum – 1 small cubed
Tomato – 1 small cubed
Paneer/cottage cheese – 1/2 cup small cubed
Ginger paste – 1/2 teaspoon
Garlic paste – 1 teaspoon
Lemon juice – 2 teaspoon
Black pepper powder 1/2 teaspoon or to taste
Mozzarella cheese – as required
Salt to taste
Cheese cubes – 2 grated
Oil for brushing
Semolina/suji or cornmeal for dusting the pan
Take 1 cup lukewarm water in a large bowl. Water should be just warm not hot.
Add 1/4 teaspoon sugar and 2 teaspoon yeast. Stir well to dissolve both.
Now keep it covered for 15 minutes or until the mixture bubbled up.
Add salt, oil, Oregano, garlic paste, black pepper powder and half of the flour. Mix well with a spoon.
Now add remaining flour and knead with hand. Knead well and add more water if require. Knead the dough for 8 to 10 minutes.
Smear the dough with some oil and cover. Allow the dough to leaven for 2 hours. If the weather is cold increase the time.
Take lemon juice, ginger garlic paste, salt and back pepper powder. Mix well and add cubed onion, Capsicum and paneer cubes. Marinate and keep in refrigerator for 30 minutes.
You can add any topping of your choice. Pizza sauce
To make sauce drop the tomatoes in boiling water and let it cool. Now peel, chop or crush the tomatoes. You can grind it too.
Heat 1 tablespoon oil in a pan. Add chopped or crushed garlic. Saute till the raw smell goes out. Add tomatoes and salt.
When tomatoes are cooked well add tomato sauce, schezwan sauce, oregano and black pepper powder. If you don’t have Schezwan sauce skip it.
Mix everything well and let it cool.
Take out the dough. It will be doubled. Pinch the dough to remove the air.
Preheat the oven at 200 degrees for 15 minutes.
Grease a baking pan and sprinkle little semolina/suji or cornmeal.
Now make small ball and roll out with a rolling pin. Make a thin disc with the help of flour. Place it on the greased and dusted baking pan. Prick evenly with a fork.
Spread grated cheese cubes leaving the sides. You can use cheese slice, cheese spread or any cheese.
Now roll out one smaller and thin disc. Roll the disc thin as much possible and place over it. Close the sides with your finger tips.
Spread pizza sauce all over it.
Sprinkle grated mozzarella cheese over it. Now spread the marinated paneer/cottage cheese cubes, onion, capsicum and tomato. Spread generous amount of grated mozzarella again. Brush with oil all over it.
Sprinkle little oregano and black pepper powder or chilli flakes.
Bake in a preheated oven for 15 minutes or until the base becomes crisp.
Make more pizza with the remaining dough or refrigerate for further use.
Slice and enjoy the home made thin crust wholewheat flour double burst pizza.
Watermelon cooler/mocktail with tulsi or holy basil, aloe vera, and lemon. A perfect drink to beat the heat in this scorching summer.
Aloe vera, tulsi or holy basil and lemon made this Watermelon cooler super healthy and yummy too.
This post is going to be a part of #Foodiemonday #Bloghop theme is #Summercool
Presenting a chilled, healthy and delicious summer cooler.
Refreshing Watermelon soaked with nutrients. Contents vitamin A. B6, C, antioxidant and amino acids.
Its detoxifying, support immune system, lower cholesterol and blood sugar. Its also excellent for digestion and an easy way to boost our vitamin and mineral intake.
Benefits of aloe vera seem endless. The Sanskrit meaning of aloe vera is kumari which means princess for it’s ability to help you maintain youthful beauty and a healthy glow. So try to use little aloe vera gel in your daily diet.
Holy basil or tulsi is one of the best medicinal herb. Its very effective in treatment of respiratory disorders, fever asthma, lung disorders, heart disease stress and many more.
Lemon is well known for it’s weight loss aid because it’s juice is digestive and liver cleanser.
Lemon contains strong antibacterial, antiviral and immune boosting power.
So try this super healthy and delicious summer cooler to beat the heat.
Some clicks by my daughter Suchismita Roy. Lovely isn’t it!!
Watermelon – 5 cup cubed
Holy basil or tulsi – 5-6 leaves
Aloe vera gel – 2-3 teaspoon
Black salt – 1 teaspoon
Black pepper powder – 1/2 teaspoon
Water – 1/4 cup
Juice of 1 lemon
Deseed the watermelon cubes. Mix holy basil or tulsi leaves, aloe vera gel, black salt, lemon juice, water and black pepper.
If you don’t like the hotness of pepper, add only 1/4 teaspoon black pepper powder.
Place every ingredients in a blender and blend till everything mix well.
Taste and adjust the salt and black pepper.
Strain the mixture in a strainer.
Your healthy yummy watermelon cooler/mocktail is ready.
Take a glass and put some ice in it. Pour the watermelon cooler over the ice. Garnish with tulsi or holy basil leaves and watermelon scoop.
Serve chilled. Enjoy……
I would love to hear from you. Please give your feedback if you like the recipe.
Bhapa doi or steamed yogurt pudding.
Bhapa doi or steamed yogurt is a delicious sweet dish of Bengal. A cheesecake like dessert.
Normally Bhapa doi is made of milkmaid and hung curd.
A very quick and easy recipe. I love it’s cheesecake like taste.
But today I am sharing my easy to make recipe.
You don’t need milkmaid for it.
Need only milk powder, thick curd, powdered sugar and some flavour. I have used cardamom powder.
You can use any flavour of your choice. Or use mango, strawberry or any fruit puree.
Make it in microwave in muffins or cupcakes mould as I did. Or you can bake it in water bath. Or simply steam in a double boiler.
Instead of muffins or cupcakes mould you can make it in a one large bowl too. Make it whenever you don’t find any sweet in fridge and want a quick dessert.
Thick curd – 1 cup
Milk powder – 1 cup
Powered sugar to taste
Cardamom powder – 1/4 teaspoon
Mix curd, milk powder and cardamom powder. Beat well. Make a paste like mixture without any lumps.
Taste and add powdered sugar as require.
Mix well and pour in invidual mould or in a large bowl.
Microwave for 2 minutes on high power. If you find it little wobbly don’t worry it will set when you refrigerate.
Garnish with saffron strands. Let it cool in microwave.
Now keep in refrigerator for 2 hours or overnight.
Oats Semolina chila or pancake.
A powerpacked breakfast for the whole family.
Oats and semolina both are healthy cereals. Both are low in calories and fiber rich. And oats is known as a super food.
This post is going to be a part of #Foodiemonday #bloghop and this week’s theme is #Mother’sdayspecial.
Challenge is we have to make a dish for our mom. My mother is no more. Missing her too much. But I would like to make this soft yummy and healthy protein rich breakfast for her if she was alive.
Semolina or suji – 1 cup
Oats – 1 cup
Rice flour – 1/2 cup
Curd – 1 cup
Potatoes – 2 boiled
Green chilli – 2 chopped
Coriander leaves – handful chopped
Grated ginger – 1 teaspoon
Salt to taste
Cumin powder – 1 teaspoon
Chat masala – 1 teaspoon
Water as requir to make a flowing batter
Oil for shallow frying the pancakes
Peel and grate the boiled potatoes and keep aside.
Mix Semolina or suji, oats, rice flour, salt and beaten Curd in a large bowl. Add water gradually. Make a flowing batter. Keep aside for 10 -15 minutes.
Now add chopped green chilli, coriander leaves, grated ginger,grated boiled potatoes and all the spices. You can add 1 chopped onion too.
Mix well. Add more water if require.
Heat a nonstick pan. Spread 2 serving spoon batter on the pan. Spread the batter with a spatula. Make a medium thick pancake. Spread as much possible. Spread 1/2 teaspoon oil over the pancake and little on the sides.
Cook on medium heat. When it changes colour turn to cook other side.
When both the sides are becomes light brown.Its ready to serve.
Serve with any chutney or sauce. Enjoy the healthy and yummy breakfast with your kids.
Chapor or lentil patties in mustard sauce. Chapor ghonto is an authentic recipe of Bengal. Made of Matar dal or split dried pea lentil patties with mishmash of vegetables. Heard about chapor ghonto from a friend. Never tried before. Google it. So many recipes with veggies like potatoes pumpkin eggplants parwal or pointed gourd etc.
But first time made exactly as my friend told. It was with mustard paste. I used mustard powder. Needn’t much spices yet delicious. Used only ginger, green chilli, mustard powder and panch phoran. It was yummy. Didn’t get Matar dal or split dried pea lentil in local grocery. So used Chana dal or Bengal gram.
Dal or lentils are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron. And still low in calories and contain virtually no fat.
Our this week’s #Foodiemonday #bloghop theme is #DalDelights. Any recipe with dal or lentil.
So made this chapor again. But made with little changes. And very happy with the result.This time I have added tomato, garlic and kashmiri red chili powder. And the taste was amazing.
Chana dal/Bengal gram or Matar dal/split dried pea lentil – 1 cup
Ginger – 1 inch piece
Green chilli – 1 – 2
Salt to taste
Cumin powder – 1/2 teaspoon
Little oil for shallow frying
For the gravy
Mustard powder – 2 teaspoon
Green chilli – 1 – 2
Garlic – 3 cloves
Tomato – 1 chopped
Turmeric powder – 1/2 teaspoon
Kashmiri red chilli powder – 1 and 1/2 teaspoon
Salt to taste
Panch phoran – 1/2 teaspoon
Coriander leaves – 1 teaspoon chopped
Mustard oil – 2 tablespoon
Wash and soak the lentils or dal overnight. Grind them with ginger and green chilli. Add very little water if require. Don’t make it runny. Batter should be thick. Add salt and cumin powder. Beat well.Make patties with this batter and shallow fry in a nonstick pan with very little oil. Keep aside.
Soak the mustard powder in cold water. I have used Weikfield mustard powder. Blend the powder in cold water thoroughly till it becomes a thick cream. Allow to stand for 10 minutes to develop full flavour.
Grind the garlic, tomato and green chilli. Heat mustard oil in a pan. Add panch phoran. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.
Let the panch phoran splatter.Now add garlic tomato and green chilli paste. Saute till the oil leaves side. Add soaked mustard powder, salt, turmeric powder,chopped coriander leaves and kashmiri red chilli powder. Saute and add water. Add water as requir for gravy. Let it boil and add the lentil patties. Cook on simmer for 10 – 12 minutes or until the patties becomes soft.
Stir and mix well. Check and adjust the seasoning and switch off the flame. Chapor in mustard sauce is ready. Garnish with slit green chilli or chopped coriander leaves. Serve hot with steamed rice.