Fried Ice Cream

It is always good to be adventurous with your food. Along with experiment, an adventure with your recipe can add a little bit more spice to your life and food, but right now we will add a little bit of chocolate and ice cream instead of spice in a new and adventurous style.
Yes we are going to break the traditional way of how you relish your ice cream, it is the time for some fried ice cream. Yes you heard that right.

So all that you need to know as to how to make it .. Read on

Ingredients: 

• French vanilla ice cream, soft
• 4 teaspoons ground cinnamon
• 2 cups powdered cornflakes
• Oil for deep-fat frying
• chocolate sauce/ Honey

Preparation : 

• Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm
• In a shallow bowl, combine corn-flake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag.
• heat oil in a pan or an electric deep fryer until it is very hot. Unwrap ice cream; fry one ball at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top it with Chocolate sauce or honey

Hilsa Fish with Mustard (Shorshe ilish )

The bong culture has always been infected with food experimenting syndrome, and it won't be wrong to say that one of the greatest food revolution that has taken place in the bengali cuisine would be the preparation of Hilsa dishes, this dish is not only prepared with charm but also needs to be prepared with an exceedingly adroit techniques. Hilsa is not just the queen of fishes which is famous for its taste but has also emerged to be an identity of bengalis.

Coming down to the recipe, though it requires skill and efforts, it still is not that difficult to make.

Ingredients

• Hilsha/Ilish fish 5 or 6 pieces

• Mustard seed 3 tbsp

• Onion 1pc (finely chopped)

• Green chili 4 to 5

• Turmeric powder 1 tsp

• Salt (as per taste)

• Mustard oil

• Yogurt (whisked )

Preparation

Mustard paste: Soak the mustard seeds in water for atleast 1.5 Hours. Once done, grind it either in a mixer grinder or on a grinding stone with green chilly and pinch of salt.

1. Marinade the fish pieces, with salt and turmeric powder and keep it aside for atleast 15 minutes, this would help the salt soak inside it.

2. Pour some more oil in a pan and fry the pieces one by one for 2 minutes, please keep in mind do not crisp fry it.

3.  Remove the pieces, now in the same oil add the onions till it starts giving nice aroma, 

4. Add the whisked yogurt, turmeric and the mustard paste in a bowl, mix it properly and add the mixture to the pan, cook for sometimes in the low flame until the oil starts to separate.

 5. Add the fried fish pieces to the pan and toss it carefully to mix it properly with the mustard mixture. Cover the pan and let it cook for 10 minutes.

6. Garnish it with green chillies and serve it with white rice.

Spicy 'Mutter Paneer' Butter Masala

We have always noticed that Paneer to a veg lover is somewhat similar to chicken for non-veg lovers, while most of the non-veg lovers also love paneer for its taste, softness and definitely also because it comes handy on religious days.
Today I am going to share a home-style recipe different than what we say a "quick style of cooking". Though it may take some time to cook, but it obviously would be promising enough to leave you in a hangover for its taste and give you a gastronomical experience.

Let's take a look at the main ingredients required to prepare this Dish.

Ingredients:

1. Paneer ( Cheese) : 400-500 gms ( serves 2-3 persons)
2. 3 Onions, Sliced
3.2 Chopped Tomatoes
4. Green Peas
5. Garlic-Ginger paste ( 4 garlic strands and one small slice of Ginger)
6. Cumin seeds (1/4 teaspoon)
7. 1 bay leaf, cinnamon bark, 2 cloves, 1 Elaichi /cardamom (small)
8. Turmeric powder, Coriander Powder, Black pepper powder, Cumin powder, Red chilly powder, paneer masala
9. Salt to taste

  Procedure:
1. Cut the paneer into small squares

2. Heat the Pan at a medium flame, add 6 tablespoon of oil, once it gets heated put the flame to low and fry the cut paneer pieces on all sides till it turns golden brown.
once the pieces has turned golden brown, transfer that in a bowl containing 3 cups water ( this will ensure the water is absorbed and the paneer stays soft)

3. Now add some more oil to the pan, add cumin seeds, bay leaf, cinnamon bark, and cloves when it sizzles, add the onions and put some salt , fry the chopped onions till it turns brown, now add the chopped tomatoes till the tomato melts and mixes completely with the onion to give a thick paste, now add some green peas (1/2 small bowl) to it and saute for 2 mins.

4. Now add the Ginger and garlic paste to it , mix it well and saute it for a minute. 

5. Now add the turmeric powder(1/4 tsp), coriander powder (1 tsp) , black-pepper powder (1/4 tsp), cumin powder (1 Tsp) and red chilly powder (1/4 tsp), paneer masala powder (2 tsp) add a little water (1/4 cup) to it and fry till the entire mixture turns sticky and brown.

6. Stain the paneer out of the bowl ( by now it has turned soft) and add it to the pan and stir for another 2 minutes till it mixes with the paste. 

7. Now add the water from the bowl in which the paneer was dipped this will make your gravy. Cover the pan with a lid and cook for 5-7 minutes in low flame.Check the salt according to taste.

8. Finally add the butter and crushed cardamom seeds to it and  garnish it with chopped coriander leaves and serve it warm with chapattis.