August 20, 2010

Strawberry Lemonade Ice Cream

On our last visit to National Harbor, a waterfront resort destination on the banks of the Potomac River, Maryland, my daughter, Samantha, tried strawberry lemonade gelato. She absolutely loved it and asked me to make the ice cream version of it. Here is what I came up with it, loved and approved by both my daughters.


Heavy Whipping Cream - 1 cup
Fresh Strawberries - 1/2 cup
Frozen Strawberries - 3/4 cup

Ice Cubes - 1/2 cup
Lemonade powder - 1 tblsp or juice of one lemon

Sugar - 5-6 tblsp.

1. In a heavy duty blender, add whipping cream, fresh and frozen strawberries, ice cubes, and sugar (ingredients should be added in this order)
2. Blend the ingredients together until the mixture has reached ice cream consistency
3. Scoop the ice cream, and serve IMMEDIATELY!

Sending this to Food palette series pink hosted by TorviewToronto

August 15, 2010

Tri Colored Rice

The National Flag of India is a horizontal rectangular tri colour of deep saffron, white and green; with the Ashoka Chakra, a 24-spoke wheel, in blue at its centre.  I made the orange rice with tomatoes, carrots and spices mixed with rice and the green rice with spinach, cilantro, onions, ginger and spices.

August 14, 2010

Bari for Indian Cooking Challenge

Every month, Srivalli of Spicing your life hosts the Indian Cooking Challenge (ICC). This past month of July, the challenge was "Bari". I had never tried nor tasted this recipe before, but I was up for the challenge! Though at first, I was skeptical, looking at the level of spices added, I kept following the recipe. To my pleasant surprise, the end result was fabulous! I then began adding baris to many of my subjis and pulavs, and I loved the extra zing it gave to the taste. Baris are absolutely delicious, and they will definitely be found in my future recipes!

Black gram dhal - 500 gms
Ash gourd - 375 gms
Ginger - 125 gms
Green chillies - 175 gms
Coriander leaves - 125 gms
Black cardamom seeds - 50-60 gms coarsely ground
Panch Phoran - 60 gms whole
Red chillies - 200 gms coarsely ground
Black pepper -100 gms coarsely ground
Saumf (fennel) -60 gms coarsely ground
Cloves - 25 gms coarsely ground
Cumin seeds - 25 gms
Cumin powder - 10 gms
Black cumin seeds -25 gms
Mace powder - 1 tsp
Nutmeg freshly grated -1/4
Asafoetida - 15 gms
Cinnamon powder - 15 gms


1. Coarsely grind urad dhal in a coffee mill
2. Soak in enough water to cover half inch above the dhal and leave for a couple of hours
3. Add asafoetida powder to it
4. Leave it overnight in a warm place to rise
Save Now

5. Grate the ash gourd
6. Chop ginger, green chillies and coriander leaves in a food processor
7. Measure all spices into the bowl with the dhal
8. Mix all ingredients with the dal .
9. Add a little water if it is too stiff. Adjust it to dropping consistency.
10. Lightly grease cookie sheets with oil
11. Drop small amount of the dough on the cookie sheet
12. Dry them in the hot sun and store in airtight containers or plastic bags.