EGGLESS TOMATO DRY GINGER ICE CREAM

Tomato ice cream, sounding weird!!!!!!!   However, there are no secret ingredients in it - it consisted of the usual ice cream, combined with a tomato filler.  Tomato ice cream is a very rare one.  In Japan this  tomato icecream is made from a mixture of tomatoes, garlic, cream, pepper and bay leaf.  Japanese loves this bright unusual taste.

 This japanese combo i feel it tastes like our one and only rasam. So I have made this tomato ice cream with  tomatoes combined with dry ginger powder and fresh cream. 

. Try it and you will provide yourself with quite unusual taste sensations.  Ice cream is more entertainment than food. Get new impressions and unique taste and have fun!

This tomato dry ginger ice cream is not only delicious, but also a wonderful treat for your family and friends.

Let's go for the Tomato Dry ginger recipe.

INGREDIENTS

Big ripe red  tomatoes                  -  3 nos

Powdered Sugar                          - 1 cup

Salt                                                 - A pinch

Thick whipped cream                 - 2 cups

 Milk powder                                  - 3 tbsp

Dry Gingerpowder                       - 1/4 tsp

METHOD

Dip tomatoes in boiling water for 10 minutes.

Discard water and peel the tomatoes.

Blend it in a mixer and strain it.

Discard the seeds and keep the pulp aside.

Churn the tomato pulp, sugar. Ginger powder, and milk powder and mix for 10 minutes till smooth. ( do not add water)

Fold in the cream to the churned tomato mixture.

Freeze in air tight  container.

After 1 hour take out the tomato ice cream and whisk till it becomes smooth and re freeze it for over night.

Scoop out the tomato dry ginger ice cream and garnish it with a tomato slice and enjoy.

EGGLESS CUCUMBER GARLIC CREAM CHEESE CAKE

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Make this summer a cool summer with this unique No Bake Eggless Cucumber Cream Cheese Cake. A unique combination of flavors. A savoury eggless cheesecake made with cucumber, home made cream cheese, garlic, hung curd and cream. A truly simple and elegant dessert that is very easy to make.

INGREDIENTS

Cucumber                                         - 2 numbers
Homemade Cream cheese           -  250 grams
Chopped mint                                 - 2 tablespoons
Full cream                                       - 1 cup
Hung curd                                       - 1/2 cup
China grass                                    - 15 grams
Digestive biscuits                          - 100 grams
Melted Butter                                - 65 grams
White Pepper powde                  -  1 tbsp
Crushed garlic                               - ½ tsp to 1 tsp

Check out  the below link for the recipe home made cream cheese  http://hottavasandovens.blogspot.in/2015/06/cream-cheese.html

METHOD 

In a mixer, take the biscuits and run them until they're powdered

Add the butter and run the mixer again until it is evenly mixed

Butter a spring form pan or loose bottomed round pan.

Transfer the biscuit mixture into it

Press it with a spoon until it's nice and tight

Refrigerate for at least 1 hour

Cut one  cucumber  into thin slices. Keep these slices for garnishing the cream cheese cake.

 Peel and grate the  other cucumber pour into a colander.

Let it drain for some time to prepare the cream.

Soak the china grass in water for 15 minutes.

Heat china grass until it melts. Do not boil .

Add the grated cucumber to the melted china grass

Whip the cream cheese with grated cucumber china grass mix.

Add the whipped cream and and half teaspoon of white pepper powder, crushed garlic and  mix well.

 Remove the pan from fridge. Pour this cucumber cream cheese filling on the crust. 

 Smooth out the surface and place in the freezer for at least 4 to 6 hours.

When ready to serve, carefully remove the cheesecake from the dish and decorate with thin slices of cucumber.

 Sprinkle some white pepper powder on top and enjoy your yummy cooooool  eggless cucumber garlic cream cheese cake

EGGLESS CILANTRO ICE CREAM

Summer season started with the burning sun and rising temperatures.Yup..sun screens, cotton clothes ,swim suits, refreshing drinks and freezing ice creams will go high in demand..though there are a numerous collections to add on, but how about a unique, healthy, herbal and a refreshing homemade chemical freen  ice cream!!!!.

Kids always want varieties in their food. It is a big challenge for moms these days. Usual foods, desserts, icecreams will be boring for th kids.For the unique smart kids I have prepared an icecream with fresh cilantro / coriander leaves. Yeah a healthy and an unique herbal icecream to satisfy your kid”s taste buds. Hope I have satisfied both the moms health awareness  and kids taste buds needs.

Let’s go for the simple , healthy, herbal cilantro icecream recipe.

Do try this healthy herbal cilantro icecream and put in your feed back.

INGREDIENTS

Cilantro / Coriander leaves                        -  1/2 cup

Milk                                               - 2 1/2 cups

Custard powder                           - 1 tablespoon

Sugar                                            - 5 tablespoons

Fresh cream                                 - 1  cup

FOR GARNISHING

Cilantro leaves / Coriander leaves

METHOD

Wash and chop the cilantro / coriander leaves ,add it to a blender with 2tbsp milk.

Grind it & strain the mixture in a strainer and keep aside the strained cilantro juice

Mix custard powder and sugar with a quarter cup milk and keep aside.

Boil the remaining milk with cilantro juice  in a  pan. Cook in medium flame for  5 minutes..

Add sugar, and custard mixture and simmer for four to five minutes and allow it to cool.

Add fresh cream, , and whisk with a whisker till a everything gets incorporated well.

Pour this mixture  into a shallow container.

Cover and freeze overnight  or  till almost set.

Take the cilantro  ice cream from the freezer and whisk it in a whisker till it becomes smooth.

Again keep the  cilantro  ice cream in the freezer.

Do the above process for 2 times and your  yummy  green,  healthy cilantro  ice cream is ready to serve.

Scoop and serve the cilantro ice cream by garnishing irt with cilantro leaf..

Enjoy your summer with this  healthy unique and refreshing icecream

SUGARCANE CHOCOLATE GRANITA, FROZEN DESSERT RECIPE

A slushy drink of frozen sugar cane juice and chocolate. You will love the natural shades of sweetness and chocolaty taste  in this Sugarcane chocolate  Granita.
This  granita is perfect for summer and also to serve at parties as everybody will enjoy the unique combination of chocolate and cane juice.

INGREDIENTS

 Sugarcane  juice        - 2 cups
Cocoa powder                        - 1 tbsp

Milk powder               - 1 tbsp
powdered sugar      - 4 tbsp 

Chocolate gratings or home made chocolate for decorating.

METHOD 

Combine all the ingredients in a blender and blend well till sugar,milk powder  and cocoa powder dissolves.

Pour the blended cane juice in a shallow container and cover tightly with aluminium foil.

   Freeze it for approx. 5 to 6 hours or until it is firm.

  Remove it from the freezer and keep aside for 4 to 5 minutes.

  Scrape it with a fork and serve immediately .

 Decorate it with home made chocolate or chocolate gratings.

EGGLESS PUMPKIN NANNARI ICECREAM

Dessert with pumpkin and natural coolant Nannari/sarsaparilla, sounds weird!!!! Yeah a yummy eggless ice cream to enjoy your summer with this yellow beauties. The best use  of pumpkin is  in the form of  ice cream. Eggless Pumpkin Nannari Custard Ice Cream will be  the best one you ever had! A pumpkin dessert base gets a flavor boost with fresh ginger paste,  fresh nutmeg, cinnamon, allspice, and cloves. This flavor bomb may become your favorite dessert.

Here goes the recipe . Try it out and put in your fed back.

INGREDIENTS

  Buttermilk                                                                 - 1 1/2 cups

Fresh cream                                                              - ½ cup

Salt                                                                             - ½ tsp

Sugar                                                                          - ¾ cup

Ginger paste                                                              - 2 tsps

Nannari sarbath/sarsaparilla syrup                       - ½ cup(i have used home made nannari syrup)

Pumpkin puree                                                          - ½ cup

RECIPE FOR HOMEMADE NANNARI SYRUP CHECK THE BELOW LINK

http://hottavasandovens.blogspot.in/2016/03/home-made-nannari-sarasapilla-syrup.html

METHOD

Chop the pumpkins and boil the chopped pumpkin pieces till soft and allow it to cool.Make it smooth puree in a blender and keep aside.Mix custard powder  with a quarter cup of  butter milk and keep aside.

Add the remaining buttermilk, salt, sugar, ginger paste, and pumpkin puree.

 Heat slowly over medium heat, stirring often.

When pumpkin mixture starts boiling  add custard buttermilk mixture, nannari syrup and mix well Add the ground spices powder.

 Continue cooking the pumpkin custard mixture  stirring constantly, until it is thick enough  This will take about 6 to 8 minutes.

Allow it to cool completely.

Add fresh cream, , and whisk with a whisker till  everything gets mixed.

Pour the custard into a airtight container.

Freeze overnight  ot  till almost set.

When the ice cream is frozen, scoop into individual dishes and garnish with a piece of nutmeg. 

Enjoy this summer with this unique healthy eggless pumpkin Nannari ice cream.

The ice cream may be served immediately after freezing, or scooped into a freezer container for later use.

WHITE CHOCOLATE BASANDHI WITH DARK CHOCOLATE HEARTS

Another valentines special and unique dessert from Sachu’s kitchen .

 Basundhi prepared from white chocolates with dark chocolate heart  crispies. Enjoy this lovable day with this unique dessert,

INGREDIENTS FOR CHOCOLATE HEARTS

Wheat flour                - 1 cup

Coco powder              - ¼ cup

Powdered sugar         - ¼ cup

Milk                             - ¼ cup to knead

INGREDIENTS FOR WHITE CHOCOLATE BASANDHI

Milk                             - 500 ml

Grated white chocolate         - 1 cup

Sugar                          - ¼ cup

Any flavoured essence as you wish

White chocolate gratings to decorate.

METHOD OF MAKING CRISPY CHOCOLATE HEARTS

Mix wheat flour, coco powder,powdered sugar and mix well.

 Add milk little by little and knead to a dough as we knead for pooris..

Keep it aside for 15 minutes.

Take lemon sized balls from the dough and roll it to  thin pooris and cut into heart shapes with the heart shaped cookie cutter.

Meanwhile heat oil and fry the  chocolate hearts  till crispy.

Allow it to cool.

Blend the cooled basandhi in a blender till smooth  and transfer it into a serving bowl.

Arrange the thinai biscuits in the basandhi and decorate it with sliced cashews .

Thinai Biscuit Basandhi is ready to serve.

METHOD FOR MAKING WHITE CHOCOLATE BASANDHI

 Place a broad and heavy bottomed kadai  ina high flame and pour the milk .

Allow the milk to boil in a high flame .

When it starts boiling , reduce the flame and cook the milk keeping a ladle in the centre of the kadai .

When the cream is formed on top , gently keep pushing  the cream to the sides of the kadai .

Cook the milk till three fourth of the milk is reduced , repeating the process .

Finally scrape the sides of the kadai and put all the ceam in the milk .

Add  essence grated white chocolate and sugar and mix well till the chocolate melts  and switch off the flame .

Stir gently and allow it to cool.

Arrange the  chocolate heart crispies  in the white chocolate  basandhi and decorate it withgrated white chocolates..

Chocolate  heart crispies white chocolate basundhi is ready to serve.

Serve chilled.