The Goth Ice Cream

This new ice cream trend has been ruling over the internet since the past summer, and here I sit wondering what exactly is the phenomenon behind it.

The trend started in an ice cream parlor in New York, where they prepared ice cream with activated charcoal.  Whoa! Surprised, right? How can something which is used in hospitals and emergency rooms be edible?! Well, now it can be. The Goth ice cream has many more interesting ingredients which makes it look Gothic.

 

 

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This ice cream was crafted right in front of me with the use of special instruments.

What’s in it?

Brownie, chocolate chips, edible black charcoal, chocolate sauce, dark chocolate and their secret ingredients.

The process is quite ethical to look at. The rolling and beating session of the ingredients give out the beauty.

I opted for a cone with the ice cream, so they rolled and decorated it in the black cone!

Mouth – feel

This might just not give out a regular ice cream feel on the palate. The charcoal makes the texture sandy thus, leaving a rough feel on the palate.  Nevertheless, the crunchy waffle cone tangos with the ice cream and you can’t stop loving it!

Where did I try this?

IceKraft – FC Road, Pune.

Pure Gothic bliss.

 

 

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Eid Mubarak

The Holy month of Ramdan has ended and it is time to celebrate Eid-ul-Fitr, the joyous occasion which marks the end of a month full of fasting, sacrifice and steadfast prayers.

No celebration is incomplete without something sweet. Usually it’s Sheer Khorma for Eid, but for me, Phirni hit the spot this year. This rich rice and milk dessert is one of the lovely things the Mughals have introduced to us.

Phirni is made using ground rice instead of whole rice. There are a lot of variations which can be done, like adding seasonal fruits, rose essence, chocolate or any other variant.

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RICE PHIRNI

*Ingredients

  1. Soaked rice                                                          3 tbsp
  2. Milk                                                                      3 cups
  3. Cardamom powder                                            2 tsp
  4. Rose water                                                          2-3 drops
  5. Almonds                                                             5-6
  6. Pistachio                                                             3-4

*Method

  1. Soak rice for a few hours.
  2. Crush the soaked rice. (Exclude the water)
  3. In a pan, boil milk. Once the milk is boiled, add the crushed rice.
  4. Keep stirring. Add cardamom powder.
  5. Cook until the mixture is thick.
  6. Once it is cooled, add rose water,chopped almonds and pistachio.
  7. Remove in a serving bowl.
  8. Garnish with almonds and pistachio.
  9. Serve chilled.

EID MUBARAK

The Holy month of Ramdan has ended and it is time to celebrate Eid-ul-Fitr, the joyous occasion which marks the end of a month full of fasting, sacrifice and steadfast prayers.

No celebration is incomplete without something sweet. Usually it’s Sheer Khorma for Eid, but for me, Phirni hit the spot this year. This rich rice and milk dessert is one of the lovely things the Mughals have introduced to us.

Phirni is made using ground rice instead of whole rice. There are a lot of variations which can be done, like adding seasonal fruits, rose essence, chocolate or any other variant.

RICE PHIRNI

img1498476280728

*Ingredients

  1. Soaked rice                                                          3 tbsp
  2. Milk                                                                      3 cups
  3. Cardamom powder                                            2 tsp
  4. Rose water                                                          2-3 drops
  5. Almonds                                                             5-6
  6. Pistachio                                                             3-4

*Method

  1. Soak rice for a few hours.
  2. Crush the soaked rice. (Exclude the water)
  3. In a pan, boil milk. Once the milk is boiled, add the crushed rice.
  4. Keep stirring. Add cardamom powder.
  5. Cook until the mixture is thick.
  6. Once it is cooled, add rose water,chopped almonds and pistachio.
  7. Remove in a serving bowl.
  8. Garnish with almonds and pistachio.
  9. Serve chilled.

Patta Gobhi Ke Paranthe

Patta Gobhi a.k.a cabbage is a rich source of antioxidants and is low  in calories. It is also a rich source of vitamin C and vitamin K. 

It can be served for breakfast, lunch as well as dinner.  Usually portioned with chutney, curd or pickle, these delectable parathas are easy to make. These mouthwatering parathas are nutritious and  scrumptious. 

Patta Gobhi Ke Paranthe

DAY 17 – Paneer Chili

A popular Indo- Chinese recipe, comprising cottage cheese chunks, stir fried with capsicum, onion and tantalizing Chinese sauces.

Whether served as a starter or a side dish, it will definitely leave a terrific taste on your palate. With a melt in the mouth feel, all the ethnic Chinese sauces with tango with the Indian flavor of the cottage cheese.

I have tried this dish quite often so I decided to share it with you all! This is definitely YUMMY IN THE TUMMY!!

I served it as an appetizer, but you can also serve it with fried rice and noodles as a side dish.

PANEER CHILI

DAY 16 – Pani Puri

Who would miss out on this extravagant street food which is synonymous with the beaches of Mumbai?

However, this famous snack is popular in various other parts of the Indian subcontinent and also have different names. In East India, it is known as Phuchhka while in North India, it is called Golgappa, In Maharashtra,  it’s is called as Pani Puri While in Odisha it is known as GupChup .

The Indian puri is pressed by the thumb into one side to make a little opening, and then  stuffed with mashed potato mixture and topped with meetha chutney (tamarind sauce)  and drenched in green pani which provide a unique explosion of flavors in just one bite.

Taste the scrumptious, khatta, chatpata pani, to savor the crispiness of the puri, to experience the fireworks in the mouth – it’s almost sinful.

 

DAY 15 – Pasta La Vista

Eat Pasta. Run Fasta

Nothing like the contentment of digging into a bowl of  pasta for a succulent treat! Packed with flavors, there’s so much you could do with the much-loved Italian staple.

Penne means “quills” or “feathers” in Italian. This popular pasta complements many sauces, but pairs particularly well with chunky meat or vegetable, oil-based, or cream ones.

I have tried a lot of pasta recipes at home and they never fail to tickle my palate.

Today I worked out Penne in Arabiata sauce and Penne in Alfredo sauce.


Penne in Arabiata sauce

Pleasing pasta bursting with flavors of garlic, basil, oregano and red chili.

*Ingredients

  1. Penne pasta                       1 cup
  2. Olive oil                             3 tbsp
  3. Onion                                1
  4. Garlic                                 5-6 cloves
  5. Red chili powder              2 tsp
  6. Dried oregano                   2 tbsp
  7. Salt                                     To taste
  8. Red and yellow bell peppers   1/2 cup
  9. Green capsicum                 1/4 cup
  10. Cheese                               10 gms

*Pre- preparation

1 Boil pasta until al dente.

*Preparation

  1. Heat the oil and saute the onions and garlic till slightly colored.
  2. Add in the bell peppers and capsicum. Cook until tender.
  3. Add the tomato puree and bring to a boil,  add salt, chili powder, oregano and boiled pasta.
  4.   Mix in the cheese.
  5. Serve hot.

 

Penne in Alfredo sauce

Loaded with cheese.

*Ingredients

  1. Penne pasta                   1 cup
  2. Butter                              1 tbsp
  3. All purpose flour            2 tbsp
  4. Milk                                 1/2 cup
  5. Salt                                   To taste
  6. Crushed black pepper   1/2 tbsp
  7. Italian herb seasoning   1 tsp
  8. Sugar.                                 2 tsp
  9. Cheese                              1/4 cup

 

*Pre-preparation

  1. Boil water in a sauce pan. Add the penne pasta and let it cook till al dente. Drain and cool.

*Preparation

  1. Heat butter in a saucepan, add all purpose flour. Sauté.
  2. Pour in milk gradually to avoid lumps. Keep the flame on low and continue stirring until the sauce thickens.
  3. Add salt and pepper and mix well.
  4. Tip in the cheese and mix well.
  5. Add the penne pasta and toss well.
  6. Serve hot.