Hakka Noodles

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Noodles bring back memories of eating Maggie. In my childhood eating Maggie noodles was like a feast to me and my cousin brother. As we grew up, Maggie noodles too went through a lot of change but the grown-up Maggie was never the same :(.

The indianised Chinese Version slowly made place in to my top favourite food items, which I savoured while eating outside. I really don’t know whether the authentic Chinese would taste as good as our Indian rendition. I have tasted Chinese in probable the top restaurants, but my heart lays when it is prepared in the small eateries, where you get to smell the aroma of garlic. Mmmmm…Hungry..very hungry..

Taking into consideration our health, I prefer home-cooked recipes. That spares me from worrying about the added MSG, ajinomoto and other preservatives. Also it is not at all time consuming. A little bit preparation ahead of lunch/dinner and you are all set to eat right out of the pan.

G and I always have a debate over the schezwan noodles that he likes or hakka noodles for yours truly. Guess who wins (hihihih)!! So going with my favourite, here is the recipe for it. Hope you like it too..

Ingredients:

Oil – 2 tablespoons
Garlic paste – 2 teaspoons
Green chilli paste – 1 teaspoon
Cabbage (shredded) – ½ cup
Green Capsicum (thinly sliced) – ½ cup
Onion (thinly sliced and separated) – 1/3 cup
Carrots (thinly sliced) – 1/3 cup
Boiled noodles (as per packet instructions) – 100 gm
Vinegar – ½ teaspoon
Soya Sauce – 1 teaspoon
Salt – to taste
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Procedure:

  • Heat oil in a kadhai/wok and sauté garlic paste, chilli paste.
  • Add cabbage, capsicum, onion and salt in proportion to the veggies. Stir fry.
  • Add the boiled noodles, vinegar, soya sauce and mix well for nearly 4-5 min.
  • Serve hot.

Tips:

  •   The vegetables shouldn’t be fully cooked.

Chikoo Icecream

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Hey everyone..

Finally, Pune has some drizzles. Finally ;) .. makes me so happy. But then I miss my Mumbai, big time.

I had kept the recipe ready for a May post, but got delayed and I never got to post it. Well who says ice creams are not for a rainy day :D

We both love eating ice creams so now days we usually have ice cream in the refrigerator once a week. G loves his vanilla and strawberries. While I try a lot of chocolates and fruit based. Saying that I am very picky when it comes to Chocolate ice creams. Most of them aren’t that good, locally. But the strong chocolate flavored ones are to die for. I also am a big fan of a natural fruit based ice creams. I loveee chikoo ice cream! Big time and then would be Tender coconut.

Making ice creams was such a time consuming task, this was the thought that always kept going in my head. Probably the old methods which I’d seen kept me away. Too bad, no? But after I picked this recipe…. voila! So, so easy… I feel like making ice creams every day.. hehe.. Very hassles free job & pretty quick too.

So why wait, go ahead and try to make your loved flavors at home.

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Ingredients:

Full cream milk (unheated) – 2 cups
Milk powder – ¼ cup
Heavy cream – 1 cup
Chikoo pulp – 1 cup
Sugar – ¾ cup

Procedure:

  • Peel and cut the chikoos. Remove the seeds and chop it roughly. Pass it through a mixer and make the pulp.
  • Whisk the milk and sugar in a mixer for at least 2-3 mins.
  • Add the milk powder and chikoo pulp and whisk again.
  • Finally add the heavy cream and whisk for 1-2 mins.
  • Transfer it to an air tight container and set it in the freezer for 10-12 hours.
  • Ready to eat.

Tips:

  • Always use unheated milk when making ice cream.
  • You may use any heavy cream like Amul, Rich, Niagara, etc. Never use malai.
  • Adjust the sugar levels as per your taste as well as the sweetness of the fruit.

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Cheesecake

Foodlyrics_cheesecake1 Cakes!!! Who doesn’t like them? From sponge cake to the latest ones with fondant, sugar art and other artsy cakes. We all are diehard fans of cakes. In recent times, the number of people who prefer eggless have also increased. I have been baking both the types of cakes for quite some time. Baking cakes brings back memories of my childhood where my mother used to bake cakes for me and my brother’s birthday which are just 3 days apart. :) Those were simple sponge cakes but filled with love. They were delicious. We had an old aluminium oven, a round one. We still have it with us and its functional. I will try to bake a cake in that soon!! There are cakes which fall in to a zone where people are crazy and rave about it or some don’t (shocking but yes..its true). Cheesecake is the king of that zone. I have known people who do not like cheesecake. (huh…) while there are people like me who can melt at the sound of it :P :P :P . I always wanted to bake a cheese cake but wasn’t sure about the result, plus the Philadelphia cream cheese costs a bomb. (:/). So am taking baby steps towards it. Some days back I found this recipe on HBG on FB. Thanks to Shash Fernando, who posted this recipe. I tweaked the recipe a little. The result was fantabulous!! It does give you a feel of real cheese cake without actually have one in it. It can be called as a cheat Cheesecake! ;-). We loved it and hope you all will too. Foodlyrics_cheesecake2 Ingredients:

For the base:

  • Marie/ Digestive Biscuits (crushed) – 100 gms
  • Butter (melted) – 3 tablespoons
    Cheese Filling:
  • Sweetened Condensed Milk – 400 ml (I used Amul Mithai Mate)
  • Eggs (separated) – 4
  • Corn Flour – 2 ½ tablespoon
  • Lemon juice – 2 tablespoons

Foodlyrics_cheesecake3Procedure:

  • Add melted butter to the crushed biscuits and mix well. Press it tightly over the base of a loose bottom or a spring form pan.
  • Beat the egg yolks till creamy.
  • Add sweetened condensed milk, corn flour and lemon juice one after another.
  • Beat the egg whites till stiff. Fold it to the condensed milk and yolk mixture lightly.
  • Pre heat oven to 180 degrees.
  • Add the above mixture to the cake pan with crushed biscuits at the bottom.
  • Bake for 30 minutes or till set and serve.

Tips:

  • If you do not have a loose bottom pan or a spring form pan then line the cake tine with an aluminium foil and fold the extra ends on the outside so that you can easily remove the cheese cake once ready. Make sure you have some excess ends.
  • You may use Milkmaid condensed milk too.

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Mava Malai Kulfi

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I am drooling even while I am writing this recipe. Mind you I just finished a lot today morning, still I want more. That’s the thing about kulfi, especially when it is prepared at home. When I used to stay in Dombivali, we used to often bring kulfi from a famous shop called “Shreeram”. There were various flavors offered like pista, chickoo, gulkand, mango and the famous malai or mava kulfi.

After we moved to Pune I saw a lot of ice cream parlors but hardly any Kulfi shops. I had mastani (milkshake topped with ice cream) various kinds of ice creams, fro-yo, gola and what not BUT where’s that authentic kulfiwala. Thanks to a native friend we found out Ganesh Kulfiwala, a simple roadside kulfi stall near Karnatak High School, Erandwane, Pune. One of the most awesomest Kulfis I have ever eaten in Pune and the taste beats many well-known ice-cream flavors. (Btw I am still drooling…slurrrp.)

This summer I started preparing ice-creams at home and let me tell you, it is a treat to do that. If you know the right recipe it is one of the easiest albeit yummiest things to make. Bye bye to post lunch drive in the heat to get an ice-cream to quench the ice-cream cravings. Just open the freezer and viola!!!!

I made this kulfi for my mom who was visiting me over a weekend. I loved the way it turned out. Here’s the easy mava malai kulfi recipe. Prepare it, stock it and enjoy it for a lazy afternoon with your loved ones.

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Ingredients:

Whole milk (not heated) – 2 cups
Milk powder – ¼ cup
Corn flour – 1 teaspoon
Sugar – 1 ¼ cup
Fresh Khoya/Khava/ Mava – 1 cup
Kesari milk masala or dry fruit powder – 2 teaspoons

Procedure:

  • Heat 1 cup milk in a pan and add milk powder, corn flour, and sugar to the remaining 1 cup. Mix together and add it to the pan.
  • Reduce the milk to nearly 1 ½ cups.
  • Meanwhile roast the khawa/khoya/mava in a pan for 3-4 minutes by constantly stirring it.
  • Cool down the milk mixture and mava.
  • Once cooled add the mava to the milk mixture and churn it together once in the mixer/ churner.
  • Finally add the dry fruit powder and pour the milk in the kulfi molds or an air tight tin for 9 – 10 hours.
  • Once set unmold and serve.

Tips:

  • You may also set this kulfi in small earthen pots called matkas.
  • Adjust the sugar quantity as per taste.
  • Always use full-cream milk i.e. whole milk for making ice-creams and kulfis.

Watermelon Sorbet

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Summer brings back memories from my childhood days. It was always visiting my grandparents and later visiting my native place Dapoli in Konkan. We used to indulge ourselves in mangoes, jackfruits, cashew nuts (not the dried ones), karvanda, and lot of idle time lazing around. There are times I remember when we made ice-creams at home. It used to be like a big event. Everybody would be excited, especially me and my brother. But what I never liked was the preparation time and the patience that were needed till it sets. I still dislike that part. ;-), but can’t help, cos who doesn’t like the end result.

I wanted to enjoy homemade ice-creams without the fuss and time consuming preparation. I remember the terms like GMS, CMS powders and then homemade cream and loads of other things…Phew. I was looking for some easy and quick ice-cream recipe. I stumbled upon this watermelon sorbet recipe while I was watching some video on youtube and after it finished, came the usual suggested videos. Thanks to Nestle Milkmaid I made this watermelon sorbet, which for me is a perfect cooler on a hot summer day.

Ingredients:

  • Water melon juice (without sugar) – 4 cups
  • Sweetened Condensed Milk (Nestle Milkmaid) – 150 ml

Foodlyrics_watermelonsorbetProcedure:

• Mix the water melon juice and the sweetened condensed milk (Nestle Milkmaid) together in a mixer for 5 mins.
• Transfer it to an air-tight container and freeze it for at least 10 hours.
• Serve once set.

Tips:

• Adjust the quantity of condensed milk as per your taste.
• You can either set the sorbet in an air-tight container or in an ice-cube tray.

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