Chocolate Peanut Butter Ice cream

 Recipe 

Ingredients :-

• Heavy cream -  1 cup
• Condensed milk - 2 cups
• Vanilla extract - 1 tsp
•  Chocolate syrup - 6-8 tbsp
• Peanut butter cream - 2 tbsp
• Sugar - 5-6 tbsp

 

• Method:-
• In a large bowl, add all the ingredients and beat it using an electric beater until it starts to thick and creamy.
• Now add peanut butter cream and mix.
• Pour into a container  and refrigerate overnight.
• Rose milk Ice-cream is ready and serve cold.

 

Channa dhal Coconut Chutney

 

Ingredients:-

Small onion - 6-8 nos
Dry red chilli - 2 or 3
Tomato - 1, small

Garlic pods - 3-4 nos 

Channa dhal- 2 tbsp

shredded coconut- 1/2 cup
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - few

Asafoetida - a pinch
Salt to taste
Oil

  

Preparation:-

1. Roast channa dhal until it turns light golden brown color and keep it aside.
2. heat oil in a pan, add onion, tomato, garlic and  dry red chillies and Saute on a low heat for 5-6 minutes.Turn off the flame and let it cool.
3. Transfer this mixture along with salt and rasted channa dhal to a blender and grind it to a smooth paste using little water. 
4. Heat the same pan with  oil. Add mustard seeds, curry leaves, asafoetida  and urad dal and let it splutter. 
5. Then pour the seasoning over the chutney.
6. 
   

Chocolate peanut butter cupcakes

  

Recipe 👇

INGREDIENTS
* 2 cup butter (at room temperature)
* 1/2 cup granulated sugar
* 2 large eggs
* 1 tablespoon vanilla extract
* 1 cup buttermilk
* 2 cups all-purpose flour
* 2/3 cup chocolate paste ( melted dark chocolate)
* 1 teaspoons baking soda
* A pinch of salt
* 1 cup Peanut butter
* 2 tbsp of whole milk

 

  

INSTRUCTIONS
🧁To prepare cupcakes:-
* Preheat oven to 350 F. Line cupcake pan with cupcake liners. Set aside.
* In a large bowl, beat the butter and sugars together until well-combined, about 4-5 mins.
* Add vanilla extract , buttermilk and egg. Mix in until well-combined.
* Add the flour, chocolate paste, baking soda, and salt. Mix in just until combined.
* Divide the batter among the prepared cupcake pan.
* Bake about 18-25 minutes, or until a toothpick inserted in the center comes out clean.
* Let cool in the pan for 5 minutes.
* Remove to a wire rack to finish cooling.
🧁To prepare frosting:-
In a bowl, add the butter and peanut butter and beat on medium speed for 2 minutes until fully combined then add in the powdered sugar and 2 tablespoons of milk until light and fluffy, about 2-3 minutes.
🧁To serve:-
Pipe the peanut buttercream frosting onto the cooled cupcakes. Then, I like to drizzle a little bit of melted dark chocolate on top .

Chicken and Egg fried rice (Chicken Schezwan Fried rice)

 

Recipe✍🏻

Ingredients:-
For fried rice:-
✔️Cooked White Rice - 2 cups
✔️Ginger minced- 1 tsp
✔️Ginger, minced -1 tsp
✔️Green chilli , finely chopped -3
✔️Soy sauce - 1 tsp
✔️Green Chilli sauce - 1 tsp
✔️Schezwan masala powder - 2-3 tsp
✔️Olive oil - 1 tsp
✔️Chopped onion - 1/2 cup
✔️Carrots - 1 big
✔️Cabbage - 1 cup
✔️Beans-1/4 cup
✔️Bell pepper - 1/2 cup
✔️Red and yellow pepper- 1/4 cup
✔️Spring onion - for garnishing
✔️Scrambled Eggs - 3
✔️Black Pepper powder- 1 tsp
✔️Red chilli flakes - 1tsp
✔️Salt

 

For fried chicken:-
✔️Chicken breast, (cut into small pieces ) - 1 cup
✔️Corn Flour - 2 tsp
✔️All purpose flour- 1tsp
✔️Chilli powder - 1/2 tsp
✔️Ginger garlic paste - 1/2 tsp
✔️Pepper powder - 1/2 tsp
✔️Lime juice - 1 tsp
✔️salt 
 

Preparation:-
To make fried chicken:-
✔️In a bowl , combine chicken pieces, all purpose flour, corn flour, chilli powder, ginger garlic paste, pepper powder, lime juice and salt . Let marinate for at least 20 to 30 minutes.

To make fried rice:-
✔️Heat oil in a pan. Fry all the chicken pieces for 4-5 minutes on each side or until golden brown. Drain on paper towels. keep it aside.
✔️Heat olive oil in a wok. Add minced ginger garlic, onion, green chilli and saute well.
✔️Add  onion, green, red and yellow pepper, cabbage, carrot and beans and stir-fry 3 to 4 minutes or until vegetables are crisp-tender.
✔️Add rice, soy sauce, schezwan masala powder, and green chili sauce; stir-fry 3 to 4 minutes or until thoroughly heated.
✔️Add scrambled eggs and stir-fry 2 minutes.
✔️Sprinkle with salt and pepper and combine well.
✔️Now add fried chicken and mix well.
✔️Garnish with red chilli flakes and Spring onion and serve warm.

   

Air fryer Tandoori Chicken

   

    

 Ingredients:- 

Chicken

Ginger garlic paste
Kashmiri red chili powder
lemon juice
Roasted cumin powder
Coriander Powder
Garam masala powder
Yogurt
Salt and pepper powder
Olive oil
Salt .

 

.
For the 1st marination process:
Ginger garlic paste, Kashmiri red chili powder, lemon juice and salt. In a large bowl, whisk all the ingredients  and mix well.
Add chicken and mix it very well in the marinade, then, cover the bowl with a plastic cover and leave it for 1 hour under refrigeration. .
Second marination of chicken:  Roasted cumin powder, ginger paste and garlic paste, Kashmiri red chili powder, Coriander Powder, Garam masala powder, thick or curd , salt and pepper powder, Olive oil
In another bowl, add all the ingredients of a second marination and mix it very well.
Once the first marination is done, transfer the chicken in this second marinade.
Cover the second bowl also with a plastic cover and refrigerate for 7-8 hours or overnight. 

  

  

.
.
In the Airfryer:
Arrange the marinated chicken in the basket and air fry it 30 minutes at 350 degrees. you can flip it once in between.
Then Serve along with chutney, lemon wedges and any sauce . .

 

Ginger Lemonade

Recipe 👇
Ingredients:-
🍋Ginger - 1/2" long piece
🍋Salt - to taste or 1 teaspoon
🍋Sugar - 1 teaspoon
🍋Chilled Water - 4 cups
🍋Lemon juice -  1 large

  

Instructions:-
🍋In a blender , add all the ingredients and blend it well.
🍋Strain the mixture through a strainer.
🍋Pour into glasses .
🍋Garnish with lemon slices , ice-cubes and serve.

Blueberry Lemonade

 

Recipe 👇
Ingredients:-
🍋Blueberry-1 cup
🍋Salt - to taste or 1 teaspoon
🍋Sugar - 1 teaspoon(optional)
🍋Chilled Water - 4 cups
🍋Lemon juice -  1 large
  

Instructions:-
🍋In a blender , add all the ingredients and blend it well.
🍋Strain the mixture through a strainer.
🍋Pour into glasses .
🍋Garnish with lemon slices , ice-cubes and serve.

  

Mango Orange Milkshake

 

    

Recipes 

Ingredients :-
*Mango-1 small

*Orange - 1 small
*Cold Milk - 1cup
*Sugar as per your taste
*Salt - a pinch
*Ice cubes
.
Preparations:-

* In a blender add mango pieces and orange, sugar, milk, salt and ice cubes.
* Blend well to make smooth milkshake. Serve chilled in glasses.

  

Ramadan Nombu Kanji (Chicken Nombu kanji)

 

Recipe ⏬⏬
🖋Ingredients:-
Basmati - 1 cup
Moong dal - 1/4 cup (washed and soaked for 1 hr)
Chicken boneless- 1/2 lbs
Onion - 1 (chopped finely)
Tomatoes - 1
Mint leaves - 1/4 cup
Curry leaves - few
Coriander leaves - 1/4 cup
Salt to taste
Carrot - 1/4 cup (diced)
Ginger garlic - 2 tbsp
Turmeric powder - 1/2 teaspoon
Ghee - 2 teaspoon
Green chilies - 3-5 (slit)
Bay leaves - 1
Cardamom - 2-3 pods
Cinnamon - 1 inch
Cloves - 2
Coconut milk - 1 cup

 

Preparations:-
🖋Heat ghee in a pressure cooker. Add bay leaves, cardamom, cinnamon , cloves , curry leaves and green chillies. Fry till nice aroma released. Add onion, ginger garlic paste, and tomato fry for a min.
🖋Add chicken pieces and fry for another min.
🖋 Add mint leaves , coriander leaves, rice ,soaked moong dal and diced carrot , 3 cups of water , turmeric powder and required salt. Mix well.
🖋Pressure cook for at least 4 whistles. let it cool down and open the lid and mash it with ladle.
🖋 Add coconut milk and coriander leaves. mix well. Don't cook for a long time after adding coconut milk.
🖋Serve hot.

  

Curry leaves Chutney (Karuvepillai Thuvaiyal)

 

Ingredients
🖋Curry Leaves - 1 cup 
🖋Dry red chillies - 2-3
🖋 Salt as needed

 

Preparations:-
🖋Grind all ingredients in a mortal and pestle till it turns into a fine paste.
🖋Serve this fresh chutney with idli/ dosa or rice.