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Basic Vanilla Ice Cream!!!!!!! I finally ventured into ice-cream! And my oh my! It is so easy! ☺ Without wasting much of my time & yours, here’s how you do it…

1. Heavy Cream – 100 ml
2. Milk – 150-200 ml (2 cups)
3. Milk Powder – 1 cup (100 grams) (optional. substitute with more heavy cream or milk)
4. Powdered Sugar – 1/2 cup (50 grams) or as per taste
5. Vanilla Essence – 1 teaspoon
6. Corn Flour – 0.5 teaspoon
*** P.S: You can use more heavy cream than milk if you are not diet-conscious! 🙂

1. Mix sugar & cornflour in the milk & heat it for 1 minute.
2. After the sugar dissolves & the cornflour makes the milk thick, add the vanilla extract, milk powder & heavy cream.
3. Beat the mixture very well for about 10 minutes with a manual whipper or 3-4 minutes with an electric whisk.
4. Pour into a shallow container, cover with a plate & freeze for about 1-1.5 hours. (or until it is semi-set)
5. Take it out of the freezer. Separate the mixture into two bowls & whip/beat separately. You can also put the entire semi-set ice cream into a blender & blend it for about 1 minute until the ice particles break.
6. Again, put it in the freezer for about 4 hours. Then get it out, whip/beat for about 2 minutes, and freeze again.
7. You can do this process for about 3-4 times. This gives the ice cream a smooth texture.
8. Finally, pour it in an air tight container & freeze.
9. Scoop & serve!



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Pomegranate Slush’s another quickie drink! The Pomegranate Slush. It’s just a fancy name for the pomegranate juice in a little icy form! ☺ ☻

Ingredients (for 1 glass)
Fresh Pomegranate – 1
or Pomegranate juice 1 cup
Sugar – to taste (2-3 tablespoons)
Lemon – 1 small
Blender (optinal if you’re using the juice)

1. Put the pomegranate seeds in the blender along with the sugar & blend/grind it for less than a minute.

2. Run it through a hand filter to get the juice separately. You can put all the pulp back into the blender along with some water & blend it once again to get more juice.
** If using ready made juice, skip the above steps! ☻
3.  Put some of the juice in the ice maker & keep it in the refrigerator until it freezes.

4. Keep the rest of the juice into the freezer too.
5. In a glass, squeeze half a lemon. Add the pomegranate juice ices into the glass too.

 6. Remove the bowl with the juice. (after about 1 hour) By this time, it might have a somewhat icy exterior. Crush all the ice together & pour the juice into the glass.

Decorate the glass with a small slice of lemon. Or enjoy the drink just like that! Its a perfect way to beat the heat and also get instant boost of energy! ☺

Macaroni and Cheese known as Mac and Cheese. I’m not really gonna elaborate. I guess most of you must know what it is. You can read about it here.

This particular dish has no sauces to be mixed with it. Hence, it takes very little time to make it. I’m not exaggerating! It is very simple! Although I’m not a big fan of pasta or anything to do with it, my brother loved it! SO it must be good! 😀

Even if you don’t know the ABC of cooking, you’ll find this easy & delightful! The actual recipe calls for baking in the oven. But I tried it on the stove & the results were quite good.

You’ll need – 
Pasta/ Macaroni shells like Annie’s Macaroni
Salt – 2 teaspoons
Pepper – 1 teaspoon
Butter – 2 tablespoons
Mozzarella Cheese – 1 cup
Processed cheese/ Cheddar cheese – 1 cup
Or just use Mozzarella 2 cups
Light fresh cream – 2 tablespoons (substitute with quarter cup milk)
Water – for boiling & cooking Macaroni shells

Method –
1. Boil the macaroni shells according to the instructions given in the box. (boil it in salt water for about 10-15 minutes)
2. In a pan, melt the butter, add salt & pepper & then add 1 cup of mozzarella cheese. you could sauté some onions if you want.
3. Immediately add the Macaroni & mix it all well.
4. Add the fresh cream & the other cup of cheese & let it cook on medium heat for about 10 minutes.

Your Mac n Cheese is ready! ☺

Crispy Hash Brown Potatoes and Tide wait for none ~~~
In this fast paced world, all of us are looking for quick fixes and shortcuts. The same goes for our food dishes too. No doubt, when we have all the time in the world, we can happily make our food with a lot of care and attention to detail! But since we don’t why not just learn to make those dishes which hardly take any time to make?

Hash Brown Potato is one such dish that everyone would love! And it took me 10 minutes to make 2 hash browns! 🙂 {Of course, I smartly ignored the 1/2 hour soaking time 😉 }

*** NOTE: Many people don’t soak the potatoes in salt water. But I find it to be an very convenient because when I soak the potatoes in SALT WATER for 30-60 minutes, the potatoes absorb the salt well.

Ingredients (for 2 hash browns)
2 potatoes – peeled & soaked in SALT WATER for 30 minutes
Salt – 2 teaspoons
Pepper Powder – 1 teaspoon
Cooking Oil – 2-3 tablespoons for each hash brown

1. Grate the potatoes & squeeze out as much water from the potatoes as you can. You’ll be surprised to find so much water oozing out of them!

 2. Add salt & pepper powder to the grated potatoes & mix well.

3. Heat around 1 tablespoon oil on a shallow pan. Add the grated potatoes on the pan spreading them out along the bottom of the pan.

4. Let it cook in medium heat. After about 3 minutes, you should be able to lift up the hash brown & flip it over. If you can’t, add a teaspoon of oil & let it cook for another minute. Similarly, cook on the other side for about 3-4 minutes.

Serve hot with ketchup! 🙂 🙂

Simple Sandwich folks!

As I couldn’t post any recipes last week, I’m making efforts to make & post extra recipes! 😉 And next up is SANDWICH. (another requested recipe from an online friend) You can do a lot of experiments with bread & vegetables. I know that every one of you reading this post would know what a sandwich is. To read about it, click here.

So, I’m gonna show you one of the easiest ways of making a sandwich. Go ahead and add or leave out any ingredient you feel like. ☺ You can toast it or have it just like that. Like I said, there are a million possibilities you could make! But I’m gonna stick with the very basic ingredients.

You’ll need – 
Bread Slices
Tomato Ketchup (optional)
Mint-Coriander Chutney (optional)
Onions finely chopped OR round slices
Cheese (optional)
a pinch of Salt
a pinch of pepper powder (optional)
Oregano (optional)
Chili Flakes (optional)
Sandwich Toaster (optional) 😉

1. Apply butter on all the breads. (optional) I skipped

2. Now, apply 1 spoon of EITHER tomato ketchup or coriander chutney. If you don’t have either OR you don’t want to use them, its fine. Skip this step too! ☻

3. Either slice onions into rings or finely chop them AND arrange all the vegetables on the base bread. Don’t stuff too many veggies or they’ll just come out! ☺

4. You can place a slice of cheese on top of the vegetables. I skipped it though.
5. Apply butter & ketchup/coriander chutney on the other bread too AND close the sandwich. Gently press the sandwich.

6. Either cut it into four pieces & have them like that or pop it into the toaster & let it toast for about 4-5 minutes until nice & crispy!

6. Enjoy it with some chips & ketchup! ☺ ☻

Onion Rings rings are a form of fast food commonly found in the United States, Canada, United Kingdom, Australia, and some parts of Asia. They generally consist of a small or big ring of onion (whose ring-like structure lends itself well to this mode of preparation) dipped in batter or breading and then deep fried. Okay.. Okay.. If you want o know more, read about it in Wikipedia.

Now, there are so many ways of making Onion Rings. Each brings out a different flavor! Hence, what I’m posting here may not be the rule. You can experiment! 😉 But what I tried was scrumptious! Just a bit too oily. 🙂 So, if you’re on some diet, don’t eat more than 2-3 pieces! 😀

So, let us begin…..

Adapted from Tarla Dalal’s site
Ingredients (for 2 servings)
100 grams (3/4 cup plain flour (maida))
1 tsp cornflour
1/2 cup buttermilk (mix 2 tablespoons curd with water & beat well)
1/2 tsp black pepper powder
A pinch of baking soda
Salt to taste – 2 teaspoons
onions , cut into rings
Oil for deep-frying

Combine the plain flour, cornflour, buttermilk, pepper powder, soda-bi-carb and salt in a bowl and mix well to make a batter of pouring consistency. Cut onion into 1 inch slices & separate the rings.


Heat the oil in a kadhai, dip the onion rings in the batter, a few at a time, and deep-fry till they are golden brown in colour from both the sides.


Drain on absorbent paper and serve immediately with tomato ketchup or your favorite dipping.

For some reason, how many ever times I upload the picture, it doesn’t upload straight!!! 😥