When I got Ice-cream maker recently, i was confused whether to make sorbets first or fresh mango ice-cream.. Both being my equally favorite icy treats.. Well mango won the battle since i had the ingredients easily available. But today when I went to Costco, i made sure to buy lots of strawberries to make this one. I am glad I did.. Its tasting yummy and definitely helping in beating this heat..


Ingredients
600g Strawberries
2 Cups Sugar
1/2 Cup Lemon Juice
1/2 Cup Corn Syrup

Method

• Dice the strawberries into four pieces or more if bigger in size and add in the bowl.
• Add in sugar and lemon juice and mix well.
• Keep in refrigerator overnight
• Next morning, add in corn syrup and pulse the mixture in the mixie.
• Add the mixture to the ice-cream maker and start the machine
• After around 30 minutes, take out and store in container for 2-3 hours. Serve as it is or with mint leaves.

Notes
I didnt grind the mixture but instead pulse it so that when eating the sorbet i could have smaller pieces once in a while in the mouth. It did wonders.
You could chill the mixture for an hour or two as well instead of overnight.

Its been a while since I learnt about this cake and was so much facinated by the concept.. I also researched that this is the easiest and quickest dessert to make.. The only issue I had was I didnt have Ramekins to bake this in and neither did I have the paper cups to go in cup cake pan. Finally today I made up my mind to buy ramekins and make this. I am glad I did.. Totally worth it..


Ingredients
1 Cup Maida
1.25 Cup Semi Sweet Choco-chips
1 Cup Butter
5 Spoon Coco Powder
3 Eggs
3 Egg Yolks
2 Cup Sugar

Method

• Grease the ramekins liberally and keep aside.
• Preheat oven to 450F/230C
• Microwave butter and chocochips together for one minute.
• Stir well to get nicely blended choco-butter mixture. Keep aside
• Whisk eggs, egg yolks together till blended well within
• Add in sugar and whisk till creamy, fluffy and thick mixture forms.
• Add in the melted chocolate-butter mixture to it and whisk.
• Sieve in maida and coco-powder. Fold lightly till everything accomodates.
• Divide the mixture into 6 ramekins
• Put ramekins in a baking tray and bake in oven at 450F/230C for 13 minutes so that the sides are cooked.
• Immediately after taking out from oven flip the cakes into plate and serve.

Notes
Alternate method is to use the paper cups inside the cup cake pan - little extra in height so that you can pull it out and flip it in the plate.
To flip the cake into the plate put the ramekin on a plate. Flip another plate on top of it. Holding both the plates flip the ramekin into the just placed plate. This helps since ramekins would be really hot when you take out the cakes into the plates.

The day I got dabeli masala from India, i had been meaning to try something like this.. I thought it might be nice change to normal aalu paratha or aalu sabji. Finally today when i had no other vegetable at home i decided to try this one.. Came out really well.


Ingredients
10 Spoon Wheat Flour
1 Potato
1/2 Spoon Kachhi Dabeli Masala
1/4 Spoon Red Chilli Powder
1/2 Spoon Tamarind
1 Spoon Peanut Powder
1/2 Spoon Raisins
Handful of Corriander Leaves
Salt to taste
Oil

Method

• Mix in wheat flour, salt and a spoon of oil.
• Mix water and knead dough for paratha. Keep aside
• Pressure cook the potato and let it cool down
• Soak tamarind in 2 spoon of water.
• Grate the potato and mix it with dabeli masala, red chilli powder, peanut powder, tamarind water and salt to taste
• Add in chopped corriander leaves and raisins.
• Make 5 balls out of wheat dough and 5 balls from the potato mixture.
• Make a cup shape from wheat ball and stuff in potato ball. Close the wheat cover completely.
• Roll the parathas and cook on tawa til well done on both sides.

Notes
Make sure to cook potatoes really well so that they are soft and can be mashed to the paste.