Digestive Biscuit Cream Cake

This is one of my favorite dishes........and may be one of the earliest experiments I started off with......So we shall start off with

6 Digestive Biscuits/Marie biscuits/ Tea biscuits
1/2 cup Chocolate Sauce                    
4 Tbsp White / Unsalted butter          
1 Tbsp Coco powder            
2 Tbsp Icing sugar  ( You can also use powdered sugar in case you do not get in icing sugar)
Milk -  to dip the biscuits


And here it goes

- Mix in butter - coco - and sugar to a smooth paste
- Take a biscuit dip it in milk and apply the paste on the smoother surface of the biscuit
- Take another one, repeat the process and stack it over....It might resemble like

- The final or the 6th biscuit should cover the entire stack

- Now pour in chocolate sauce over this ..............I made the chocolate sauce at home(let me know if you want to have th recipe ....its simple and takes just 5-7 mins)

- Freeze it for 15mins and then transfer it to the fridge until you want to indulge in this sinful delight :)


Note:
You can also add in hot chocolate sauce before serving
Garnish it with nuts
Top it with whipped cream
Top it with choco chips - if you want more of chocolate


Quick FIX............

So here is a quick instant way to the above recipe...all you need to buy

Biscuits
Chocolate cream
Chocolate Sauce

Follow the same method as above and what you get is

And now you can decorate it with your own ways....I tried Coco powder sprinkles :)

ICED CHOCOLATE CREAM

You would require

8Tbsp Chocolate Sauce        
2Cups Vanilla Ice cream      
8Tsp Instant Coffee powder
4Cups Chilled Milk              
1Tbsp Whipped Cream      
Chocolate Vermicilli  - To garnish
2-3Tbsp Sugar                      

Line irish coffee glasses with chocolate sauce n place them in freezer till chocolate sets
Blend vanilla ice cream, coffee powder, sugar and milk in a blender
Pour into the glass
Top with wipped cream and sprinkle some chocolate vermicelli / chocolate shavings
Serve immediately

Vanilla Ice Cream Cake

Last Diwali ...while having a Diwali party i tried this out and it turned to be a huge success.....I have taken 3 - 4 different recipes to experiment this one......and it worked well!!!!

So you can stock in some

1 small tub Vanilla Ice cream

3Tbsp Honey

3 - 4Tbsp Roasted Peanuts 

1 small pack Bourbon biscuit ( here in USA you can try to find it in Indian stores, else bank on Petit Ecolier)

1 Whole grain bar

5 Tbsp Choco chip 

( I also used some snickers - 2 small ones....it tasted more yummy)

Combine the biscuits , grain bar in a bag and beat them until there are some small pieces and some have turned into powder

Crush peanuts separately

In a mixing bowl combine all the ingredients and mix well

Take another bowl and lay it with cling wrap as a base as well as on sides ...enough to cover the entire bowl

Pour the vanilla mixture and cover it with cling wrap

Freeze until set

While serving scoop out the ice-cream and dazzle it with some honey and crushed peanuts / chocolate shavings...... I have also tried cranberry sauce with this.......goes very well

Note: For variations you can also try almonds / walnuts if you are allergic to peanuts

For biscuits chocolate/ vanilla cookies also work well.......

So now its your time to experiment and let me know how it works

Green Chutney - All purpose

I am sure you would all know to make Green chutney with coriander / mint - green chillies, here s a lil twist to the regular ones and this serves great of sandwiches due to its thick consistency

You can also store this for upto 3 weeks

11/2 cup Coriander Leaves
1/2 cup Mint Leaves    
1/2 Bread slice      
2 Tbsp Peanuts   ( you can either go in for boiled, raw , salted ones)
2 Tbsp Yougurt
Salt -  To taste
1 Tbsp Lemon Juice
1" Ginger      
5-6 Green Chillies  ( depending on the variety , i used small Indian chillies)

-Wash mint - Coriander and green chillies thoroughly well by soaking it in a big bowl of water and rinsing it a couple of times , for the sand and sediments to be completely removed
-In a mixie / blender add in bread , peanuts and blend it well
-Now add in all the other ingredients and blend until u get in a smooth paste
- Add a few drops of water to adjust the consistency

Note:

If you are planning to store it, use glass bottles or air tight containers, and omit the lemon juice
Add the juice as and when you use it
This is a more thicker version and usually goes well on sandwiches and used as a spread
In case you want a lighter version to go with pakodas / panner tikkas, omit the bread and peanut and you can add some raw mango pieces for a more tangy taste
In case you just want to go for a plain coriander chutney , omit the mint leaves, this will also give you a more lighter  kind of a parrot green color to the plate

Home Bar IV

MANGO LASSI


Summers are here and so are mangoes


1/2 cup Mango Pulp                         
1 cup Yogurt                              
1 tablespoon Sugar                            
Green cardamom powder - a pinch
 2-3 strands Saffron (kesar)                      
 2 -3 Ice Cubes                              

Take serving glasses and place it in the freezer for 5 minutes
In a blender add the Mango, fresh yogurt , sugar and cardamom powder, along with 2 -3 ice cubes
Blend until its of a smooth consistency
Pour into chilled glasses and garnish with saffron strands

Tips for Garnish

- Add finely chopped mangoes
- Add mango ice cubes - puree` the pulp and pour into ice trays to set
- Add Yogurt Ice cubes - beat yogurt until smooth , pour into trays to set
- Mint Leaves
- Pista / almonds sliced thinly

You can also add in some water / milk in case you find the consistency too thick

Pineapple Cheese Sandwich without Bread

Back in India...You can find numerous street stalls , each having its own unique cuisine and flavor.....I just picked this one from them

But Note: This is would not be very appropriate for someone who prays for not having a sweet tooth


So You would require

 4 Cheese slices
[ Alternatives: You can use Tofu / Cottage cheese slices / cubes]
1Tbsp Pineapple Jam
4 thin slices Cucumbers
2 slices Tomato
1 slice Tinned pineapple
Salt and Pepper

Places 2 cheese slices together ( if you think you have not got the desired thickness you can also place 3 cheese slices together)
Spread in the jam and add in cucumber and tomato
Place a pineapple slice and sprinkle it with salt and pepper
Cover it with another 2 cheese slices and serve

Note: This can also serve as a cocktail snack.....for which you need not cover it with another cheese / tofu / cottage cheese cube ....Toothpick it so that it remains together.....You can replace the jam with an olive....Works great

Crispy Chilli Potatoes with Honey and Sesame

At Mainland China - back in India, I just loved this starter and have attempted to recreate the original one...Though it did not turn out exactly it still gave me the taste i longed for.........


 2 large  Potatoes - cut into cubes / wedges
2Tbsp Fresh red chilly paste
1Tbsp Sesame seeds
1Tbsp Lemon juice
Salt: To taste
2 tsp Sugar
1tsp Honey
1tsp Vinegar
Oil: For deep frying
2Tbsp Sesame oil / vegetable oil
1Tbsp Maida / All purpose flour
1/2tsp Red Chilly powder

• Par boil the potatoes [ Boil water in a saucepan along with salt and put the potatoes cubes/wedges , cover the lid and boil it for 5mins and drain] and keep aside
• Add salt , maida and red chilly powder to the potatoes and mix with light hands
• Heat oil in a wok and fry the coated potatoes until crisp and brown
• Mix in red chilly paste ( I got a ready-made one, but you can also use fresh red chillies instead) along with vinegar, sugar, salt , honey
• Heat oil in a pan and add the sesame seeds and fry for a minute 
• Now add the crispy potatoes and mix it and add the paste
• Stir and mix well
• Before removing off the heat add in lemon juice and dress it with honey
• Serve hot 

You can garnish it with cilantro / spring onions / sliced red chillies / lemon wedges