This ice-cream version of the popular chocolate flecked stracciatella gelato is rich and full of flavor. This ice-cream with chocolate pieces is made with the addition of vanilla bean paste and Lyle’s golden syrup or corn syrup . If you can’t find Lyle’s locally , use light or dark corn syrup. Lyle’s gives the ice cream a unique and wonderful flavour .

INGREDIENTS TO PREPARE CHOCOLATE CHIP ICE CREAM

• 2 cups heavy cream

• 1 cup whole milk

• 2/3 cup granulated sugar

• 1/3 cup Lyle’s golden syrup ( or corn syrup)

• 2 tsp vanilla bean paste

• 6 large egg yolks

• 1/8 tsp salt

• 3 ounces bittersweet chocolate

• 1 tbsp vegetable oil

HOW TO PREPARE CHOCOLATE CHIP ICE CREAM

1. Gather the ingredients.

2. Combine the 2 cups heavy cream, 1 cup milk, 2/3 cup sugar and 1/3 cup of golden syrup in a large, heavy saucepan . If you are using a vanilla bean, scrape the seeds into the mixture. Place the pan over medium heat and heat until it begins to boils.

3. Meanwhile, whisk the 6 eggs yolks in a bowl with the 1/8 tsp of salt.

4. Remove the cream mixture from the heat. While whisking the egg yolks, gradually pour about 1 cup of the hot cream mixture into them.

5. Whisk the egg mixture back into the saucepan and place the saucepan over low heat . Cook stirring until the mixture reaches 170 F to 180F or until it coats the back of a spoon . This will only take a minute or two. Whisk in the 2 tsp of vanilla bean paste or vanilla extract.

6. Pour the mixture into a stainless steel or glass bowl . Cover and refrigerate the custard mixture for at least 3 hours .

7. put the custard mixture into the ice cream machine and begin churning following the manufacturer instructions.

8. Transfer the ice cream mixture to the cold container and cover tightly. Freeze until solid.

Here is a recipe for a classic shawarma. Give it a new flavour with pander.

INGREDIENTS

• 100 gm tofu

• 100 gm paneer

• 2 tbsp oil

• Ready yeast dough as required sliced onion and tomato

• tahina sauce as required

• mixed salad

• For marinade – 3 tbsp tahina sauce

• 1 tbsp bell pepper paste

• 1 tbsp green chilli paste

• 1 tsp chopped garlic

• 1/2 tsp ginger garlic paste

• 2 tsp tomato paste

• 1 tbsp hung curd

• 1 tsp pickle pastem

• 2 tsp oil

• black pepper crushed

• salt as per taste

• for garnish tahina sauce

• lettuce salad

HOW TO PREPARE PANEER TOFU SHAWARMA

1. In a bowl take tahina sauce, a little bell pepper paste and green chili paste.

2. Mix it with finely chopped garlic , ginger garlic paste ,tomato paste, hung curd , pickle paste , salt, crushed black pepper and oil to make a marinade.

3. Cut the tofu into medium size chunks and marinate it with the prepared mixture.

4. Keep it aside for 10 to 15 minutes.

5. Heat oil in a pan , and when the oil become hot , add the marinated tofu for frying.

6. Flatten the already prepared dough into a chappati shape.

7. Roast in a separate pan as we make chapatis.

8. On the roasted roti , add some sliced onion and tomato.

9. Then placed the fried tofu in it.

10. Add a little more tahina sauce on the tofu.

11. Roll the chapati carefully.

12. Cut the tofu stuffed chapati from the middle and make into two pieces.

13. Transfer it to a serving vessel and serve it with mixed salad.

14. Garnish it with some tahina sauce.

Bathua raita is a healthy and refreshing recipe.It is the traditional dish of Haryana. Raita is one of the most preferred side dishes . This is a quick and easy to make recipe which can be prepared in less than 30 minutes. Serve this delicious and healthy raita along with stuffed pranthas or biryani.

INGREDIENTS –

• 2 cup bathua

• 2 tbsp cumin powder

• 2 tbsp chili powder

• 4 cup yorghurt (curd)

• 1/2 cup milk

• salt as required

HOW TO PREPARE BATHUA RAITA

1. Firstly, wash the bathua leaves and keep it aside. Now take a pressure cooker and pour water into it. Add bathua in the cooker and boil it. Once the bathua is boiled ,mash it using a masher and make a paste.

2. Now take a bowl and pour curd in it. Mix the curd using a hand mixer. Add the bathua paste in it and blend well. Once the paste become thick , pour milk and stir well.

3. Now mix cumin powder , salt and chili powder and mix again. Refrigerate for one hour. Serve cold raita.

Simple spiced Potato patties to enjoy as a snack. Aloo tikki is a popular snack across India made using mashed potatoes, spice powder and other basic ingredients. There are two ways aloo tikki is made, one is by stuffing chana dal and the other one is a simple patty which can be done very quickly if boiled potatoes are ready.

ALOO TIKKI INGREDIENTS-

• 4 potatoes

• 1 tbsp ginger paste

• 3/4 tbsp garam masala or any spicy powder

• 1/2 tbsp chaat masala

• 1/2 to 3/4 tbsp red chilli powder

• 1 tbsp ghee

• handful coriander leaves

• 1 green chilli chopped

• 2 tbsp corn flour or rice flour

• 3 to 4 tbsp bread crumbs

• salt as per taste

• 2 tbsp cashews chopped

• oil as needed for frying

PREPARATION FOR ALOO TIKKI

1. Boil potatoes until just cooked . They should be firm and not mushy or doggy. Cool them.

2. Grate or mash them in a mixing bowl. Make sure there are no chunks of also.

3. Add coriander leaves and green chilis.

4. Add ginger paste, garam masala, chat masala, salt and red chilli powder.

5. Heat 1 tbsp ghee till very hot in a kadhai. Pour that over the red chilli powder to remove the raw flavor.

6. Add flour and bread crumbs . Begin to mix and make a firm and non sticky ball. If needed you can add more crumbs.

HOW TO MAKE ALOO TIKKI

1. Divide the mixture to equal parts and make balls. If you prefer large tikkis, you can make large balls . But thin tikkis cook well and get crispy when fried.

2. Flatten them and make the aloo Rikki.

3. Heat oil in a pan and fry them until golden. Keep flipping them to both the sides and fry.

4. Remove them to a absorbent paper and serve them immediately.

Puttu is a popular breakfast dish in all parts of Kerala which is streamed rice flour mixed with any curries or just banana and grated coconut but the best side dish is kadala curry, a spicy coconut gravy and boiled chickpeas are the ingredients. This will make you belly full and the high protein content will not make your hungry until noon.

INGREDIENTS FOR PUTTU -KADALA CURRY

For pressure cooking

• 1 cup black chickpeas / Kala Chana

• 1/2 tbsp salt

• 4 cup water

For masala paste

• 1 tbsp coconut oil

• 1/2 inch cinnamon

• 2 pods cardamom

• 3 cloves

• 1 tbsp fennel seeds

• 1/2 sliced onion

• 2 clove garlic

• 1 inch ginger

• 1 tomato

• 1/2 cup coconut grated

• few curry leaves

• 1/4 tbsp turmeric

• 1/2 tbsp kashmiri red chilli powder

• 1 tbsp coriander powder

• 1/2 tbsp garam masala

• 1/2 cup water

For curry

• 1 tbsp coconut oil

• 1 tbsp mustard

• 1 dried red chilli

• few curry leaves

• 5 shallots chopped

• 1 chilli, slit

• 1/2 tbsp salt

HOW TO PREPARE PRESSURE COOKING-

1. Firstly, in a pressure cooker take 1 cup black channa . Make sure to wash Kala chana and soak overnight.

2. Also add 1/2 tbsp salt and 4 cup water.

3. Pressure Cook for 7 whistles or until the chana is cooked well.

KADALA CURRY PASTE PEPERATION

1. Now prepare masala paste by heating 1 tbsp coconut oil and saute 1/2 inch cinnamon , 2 pods cardamom,3 cloves and 1 tbsp fennel seeds.

2. Now add 1/2 onion, 2 clove garlic and 1 inch ginger and saute well.

3. Further, add 1 tomato and saute until tomatoes turn soft and mushy.

4. Additionally, add 1/2 cup coconut, few curry leaves . Saute until coconut turns aromatic.

5. Keeping the flame on low and add 1/4 tbsp turmeric, 1/2 tbsp chili powder , 1/2 tbsp coriander powder , 1/2 tbsp garam masala.

6. Saute until the spices turn aromatic.

7. Cool the mixture completely and transfer to the blender.

8. Add, 1/2 cup water and blend to smooth paste.

KADALA CURRY PREPERATION-

1. In a large kadhai heat 1 tbsp coconut oil and splutter 1 tbsp mustard ,1 dried red chilli powder and few curry leaves.

2. Also add 5 shallots , 1 chilli and saute until the onions turns translucent.

3. Further, add the prepared masala paste and saute for 2 minutes.

4. Add in pressured cooked Kala Chana and 1/2 tbsp salt.

5. Mix well adjusting consistency as required.

6. Cover and cook for 15 minutes or until the flavors are absorbed well.

7. Finally, kadala curry recipe is ready to serve with puttu or appam.

Tagine, the famous slow cooked Morrocan stew which takes its name from the traditional clay or ceramic dish it’s traditionally cooked in. Shown here is a Berber tagine with meat and vegetables. Tagines are traditionally eaten directly from the cooking vessel, using pieces of Moroccan bread (Khobz) to scoop up meat, veggies and sauce.

BERBER TAGINE INGREDIENTS –

• 1 pound beef (or lamb)

• 1/4 to 1/3 cup olive oil

• 1 medium onion ( sliced)

• 3 to 4 cloves garlic

• 3 to 4 small potatoes

• 3 to 4 medium carrots

• optional : 4 zucchini

• 1 small bell pepper ( any colour ,cut into strips or rings)

• 1 small handful parsley (and / or cilantro ,tied into a bouquet )

• optional :1 small jalapeno or chili pepper

• 1 small lemon

• 1 handful olives

For the seasoning :

• 1 tbsp salt (or to taste)

• 1 tbsp ginger

• 1/2 tbsp black pepper

• 1/2 tbsp turmeric

• 1/2 tbsp paprika

• 1/2 tbsp cumin

• optional : 1/4 tbsp cayenne pepper

• optional : 1 pinch saffron threads

HOW TO PREPARE BERBER TAGINE

1. Pour the olive oil into the base of a tagine.

2. Arrange the onion rings across the bottom and scatter the chopped onion and garlic on top.

3. Arrange the meat, bone – side down, in a mound in the center of the tagine.

4. Combine the spices in a small bowl.

5. Sprinkle a little less then half of the seasoning over the meat and onions.

6. Place the prepped vegetables in a large bowl.

7. Add the remaining seasoning and toss to coat the vegetables evenly.

8. Arrange the vegetables in a conical shape around the meat.

9. Arrange the bell pepper strips in the center and top with the parsley bouquet and then the jalapano pepper. Garnish the tagine with the lemon quarters and olives.

10. Add 2 1/2 cups water to the empty bowl and swirl to rinse the residual spices.

11. Add the water to the tagine ,cover and place the tagine over the medium coals in brazier or stove top over medium – low heat . Note that use of a diffuser under the tagine is necessary if using clay or ceramic on an electric stove and recommend for other heat source as well.

12. Leave the tagine to reach a simmer. This may take a long time , 20 minutes or so ; be cautions in feeling the need to increase the heat.

13. Once simmering, continue cooking the tagine over medium – low heat until the meat and vegetables are very tender and the sauce is reduced , up-to 3 hours for beef and up to 4 hours for lamb.

14. While the tagine is cooking , you may check the level of the liquids occasionally and add a little water as necessary , but otherwise, try not to disturb the tagine.

15. Do stay alert for the smell of anything burning , and lower the heat if necessary to avoid scorching ingredients and/ or cracking the tagine.

16. Remove the cooked tagine from the heat and serve.

Sheer khurma is a traditional recipe which is a must make for the festival of eid. It’s made using nylon vermicelli cooked in milk and dry fruits. Saffron is added to it for a unique flavor. Sheer khurma is a persain dessert which has now become very popular in Indian subcontinent and is a must make for rides.

SHEER KHURMA INGREDIENTS –

• 2 tbsp ghee

• 10 – 15 cashew ( broken)

• 10 – 12 almonds ( chopped)

• 10 – 12 pistachios

• 10 – 15 golden raisins

• 6 – 7 large dates (chopped)

• 1 cup broken vermicelli

• 1/2 cup grated mawa

• 1 litre whole milk

• 4 tbsp sugar

• 1.5 tbsp rosewater

• 1/2 tbsp cardamom powder

HOW TO PREPARE SHEER KHURMA

1. Heat ghee in a pan on medium heat. Once hot, add the chopped nuts, raisins and dates to the pan.

2. Cook for 1-2 minutes until the nuts are fragrant and turn golden brown. The raisins will plump up. Remove the nuts from the pan and set them aside.

3. Now to the same pan, add the vermicelli (seviyan) and mix well.

4. Roast the vermicelli for around 3 minutes until it starts becoming a light golden brown in colour.

5. Now add the khoya / mawa and roast for another 1 – 2 minutes. This step is optional , you may skip it.

6. Next add the milk to the pan and stir . Increase heat to the medium high and let the milk come to a boil. Stir often in between so that vermicelli doesn’t stick to the bottom of the pan.

7. Once the milk comes to a boil, lower the heat to medium and let is boil for around 8 minutes.

8. After 8 minutes, the milk will reduce and thicken slightly , at this point add the sugar and mix.

9. Transfer back the fried nuts into the pan and mix.

10. Also add the rose water , cardamom powder and mix . Enjoy your sheer khurma.

This dessert lapsi hails from the western Indian states of Rajasthan, Gujarat and Maharashtra. This is a pudding made with Dalia which also known as broken wheat. Lapsi has another names such as lapsi halwa, fada ni lapsi, sweet Dalia, lapsi sheera and cracked wheat pudding. This is an traditional version of making lapsi. In this dessert, jaggery aka gur is added instead of sugar.

MOONG LAPSI INGREDIENTS-

• 1 cup foxtail millet

• 1/4 cup yellow moong daal ( split)

• 1 tbsp cardamom powder

• 1/4 cup jaggery gur

• 1 tablespoon ghee

• 2 tablespoon cashewnut broken

HOW TO PREPARE MOONG LAPSI

1. Heat a pan on medium heat and roast the yellow moong daal until a lightly roasted aroma is released. Don’t allow the moong daal to turn brown.

2. Place the roasted moong daal and the millet along with jaggery and cardamom into the pressure cooker. Add 2 cups of water ,cover the pan, place the weight on and pressure Cook until you heat one whistle.

3. After the one whistle, turn the heat to low and simmer for 3 to 4 minutes . After 3 to 4 minutes , turn of the heat and allow the pressure to release naturally. Keep this aside.

4. Now heat a tablespoon of ghee in a small pan and roast the cashew nuts until golden and crisp. Turn off the heat and keep aside.

5. In the final steps to make lapsi, add the roasted cashew nuts into the cooked millet and daal.

6. Stir well on medium heat for about 5 minutes until the jaggery has got well blended with the millet and daal mixture. The lapsi is ready . Turn off the heat .

7. Serve the gujarati style lapsi.

Aviyal is a dish which originated from Kerala with the references in Sangam poems and coconut was added in the 7th century and is common in Kerala and Tamil Nadiya. It is a thick mixture of 13 vegetables as recommended by the Siddha rishis of western ghats and coconut, seasoned with coconut oil and curry leaves.

INGREDIENTS OF AVIYAL –

• 1 cup cucumber

• 1 cup carrot

• 1/2 cup pumpkin

• 1/2 cup green unripe bananas

• 3 cup water

• 1/2 tbsp turmeric

• 1/2 tbsp red chilli powder

• 1 cup coconut

• 4 green chilli

• 2 pinches cumin seeds

• 1/2 cup beaten yoghurt (curd)

• 2 tbsp coconut oil

• salt as required

• 10 curry leaves

HOW TO MAKE AVIYAL

1. Take a grinding jar and add red pepper powder ,coconut and green chillis. Also add cumin seeds and 4- 5 tbsp water . Grind together till it becomes a smooth paste ,add more water if it’s to thick.

2. To make the veggies adulterant free,soak them in vessels with lukewarm water with a small pinch of turmeric and salt for 30 minutes . Then , wash the unpeeled vegetables in running water and cut them into thin slices in a large bowl. Now take a shallow pan and it on a medium flame.

3. Pour remaining water in pan and heat till water boils. Then add sliced vegetables in water and add turmeric powder. Sprinkle some salt and mix the ingredients well. Once, the vegetables are tender and nicely cooked, add the previously made paste and and mix it well with vegetables. Cover the pan with a lid.

4. Cook for another minute, till the vegetables completely absorb the coconut paste . Then add yoghurt and toss the vegetables well. Cook for another minute to incorporate the ingredients well. Garnish with coconut oil and curry leaves. Serve immediately.

A classic and traditional Brazilian dish, Brazilian pot pie is downright delicious. It is pure comfort food.

BRAZILIAN POT PIE INGREDIENTS –

• 1 onion and 1 tomato

• 2 tbsp oil

• 4- 5 garlic cloves and 4 – 5 green olives

• salt

• 1/2 tbsp hot sauce and 1/2 tbsp tomato sauce

• 2 -3 parsley leaves

• 100 gms of shredded chicken

• 1/2 cup chicken broth

• 1 beaten egg

• For dough : 250 gms all purpose flour , 1 cup butter and 1 egg

• For garnish : cherry tomatoes and parsley leaves

HOW TO PREPARE BRAZILIAN POT PIE

1. In a heated pan, add oil, chopped garlic ,onions and saute . Add chopped tomatoes ,salt as per taste ,olives and mix it.

2. For the dough, in a bowl add all purpose flour , butter and mix it using hands. Add egg and knead a dough. Leave the dough to chill for half an hour.

3. To the vegetables, add hot sauce ,tomato sauce and chopped parsley leaves. Add shredded chicken, chicken broth ,salt as per taste, black pepper and leave it to cook for 5 -10 minutes.

4. Place the dough on a butter paper and divide it into two parts . Roll out the dough and add it on a pie dish . Prick the dough with fork. Cover the dough with foil ,add kidney beans and bake it on preheated oven at 180’c for 10-15 minutes.

5. Roll out the second part of the dough and refrigerate it. Add the filling to the pie shell. Invert the refrigerated crust over the pie. Brush it with beaten egg . Prick it using a fork and bake it in a preheated oven at 180’c for 20 – 25 minutes.

6. Serve this delicious dish to your family and enjoy it.