Monday, 31 October 2016

Mint Chocolate Ice Cream

Mint and chocolate has a great combination in any dessert. So I tried this combination in ice cream too and taste was really great.

Actually I recently saw similar combination in Baskin Robins and I tasted there and decided to try this also. I made some changes in the  Baskin Robins recipe as I prepared one mint sauce too for it. This mint sauce gives good look to ice cream and enhance taste too. I m not sure whether this mint sauce is available in market or not as I made this home. Mint sauce is sweet and tangy in taste. I will post this sauce recipe very soon on my blog. Here I am sharing mint chocolate ice cream recipe. I couldn't take photos of every steps of this recipe as I was doing trial but this came out so perfect and I decided to share on my blog. By the way making this ice cream is easy and you can follow my steps.

As this is festival time going on and yesterday diwali went off. Guests would come to meet on diwali occasion and tomorrow is bhaii dooj. You make this ice cream on this festival season and delight your guests and family and specially your brother on bhaii dooj.

One more thing I want to share with this that yesterday was diwali and my blog completed 100 days of existence on this auspicious occasion and my blog completed 15000+ views of blog. Thanks to everyone who supported and liked my blog and recipes.


  1. Full cream milk: 1/2 litre + 100 ml
  2. Whipped cream: 200 ml
  3. Sugar: 150 gram
  4. Corn flour: 2 spoon
  5. GMS powder: 1 tsp
  6. CMC powder: 1/2 tsp
  7. Mint leaves: One handful
  8. Chocolate chip: One hand
  9. Green food color: one pinch (Optional)
  10. Mint sauce: for garnish ( Optional)
  11. Chocolate sauce: for garnish (Optional)

Method of Preparation

  1. Take half litre full cream milk in heavy bottom pan keeping 100 ml milk aside.
  2. Boil this milk until it reduces to 3/4th milk.
  3. Meanwhile take mint leaves in mixer grinder and grind it with using little water.
  4. Filter it using a clean cotton cloth in bowl.
  5. After filtering take juice part and add it in boiled milk. Again boil it. If you want to add green food color, you add in this step only. I added green color.
  6. Take 100 ml milk and mix corn flour in this and make smooth paste. Add GMS powder and CMC powder in this.
  7. Add this paste to boiled milk and make sure there is no any lump in milk.  Cook it until it turns into sauce type texture.
  8. Now add sugar in it and cook for 2 minutes and switch off gas.
  9. If any lumps are still there in milk sauce then again filter it using tea filter.
  10. Now let it be cool to room temperature.
  11. Meanwhile turn on the freezer to maximum coolest temperature.
  12. When it is cooled put it into a airtight plastic container or aluminium container and keep it in freezer for 2 hours or when it is about to start setting as ice.
  13. Take it out from freezer and blend it using electric beater to churn the ice crystals.
  14. Now again keep it in freezer for two hours.when again it started to set as ice, take it out and again blend it using electric beater.
  15. Now add 200 ml whipped cream in this step and again beat it using electric beater. Now again keep it in freezer for two hours.
  16. After two hours take it out and add handful chocolate chips and again beat it.
  17. Now keep it in freezer for 7 to 8 hours.
  18. When you have to serve, take ice cream out of freezer and put in bowl using ice cream scoop. Put some chocolate sauce and mint sauce over it and some chocolate chip. Serve it.
  19. You can store it up to one week in freeze.


  1. Filter the grinded paste using cotton cloth only not using tea filter. Because grinded mint leaves are so fine that it will not be separated by tea filter. So it is advisable to use cotton cloth.
  2. Don't worry about milk. Mint juice will combine well with milk and would not turn into chhena. So be assured.
  3. Green food color is used to enhance color of ice cream. Using this is totally optional.
  4. Don't let it be set as ice crystals in freezer. When it starts to set take it out and beat it.

Monday, 24 October 2016

Caramelised Tutti Fruity Cookies

I made this cookies last month and it came out perfect as I did little experiment with this cookies. Taste was awesome and liked by everyone.

We generally use confectionery sugar or powder sugar in making cookies but here I did little change. I used granulated sugar instead of powder sugar. Granulated sugar in cookies at the time of baking, started melting and caramelised and hence gave a very gud aroma and flavour too to cookies. Addition of tutti fruity with caramelised flavour enhanced the taste of this cookies.

You guys also try this cookies home and delight your family and friends this festive season. Here I am sharing this recipe.


  1.  All purpose flour: 1 cup
  2. Granulated sugar: 3/4 cup
  3. Butter: 1/2 cup or 60 gram
  4. Vanilla essence: 1 tsp
  5. Tutti fruity: 1 handful
  6. Baking powder: 1 tsp

Method of Preparation:

Take butter at room temperature in a bowl. Add granulated sugar in butter. Beat it with electric beater for 30 seconds. Don't over beat.

Take a bowl. Put all dry ingredients all purpose flour, tutti fruity and baking powder and mix well.

Add dry ingredients mixture into  heated butter sugar and fold it properly and make a dough.

Make log of this dough rolling by hand.

Take a plastic sheet wrap and put dough over that and wrap it. Keep it in refrigerator for atleast one hour.

Preheat the oven at 180 degree centigrade for 10 minutes.

Take the dough out of the freeze and unwrap plastic sheet. Cut the log into 1/4 inches disc with the help of knife.

Line the baking tray with parchment paper. Place the disc on baking sheet and bake for 12 - 15 minutes or when it starts turning golden brown on 180 degree centigrade.

Switch off the oven and let the cookies cool completely.

Keep this cookies in airtight container and store up to one week.


 Don't over beat the butter and sugar.

You can make cookies of your choice shape of cookies cutter instead of making log and cutting disc.

Baking time and temperature depends upon ur oven and thickness of cookies.

Saturday, 1 October 2016

Sweet Salty Spicy cookies

This cookie I made last week and it is Sweet and Salty but more spicy.  Actually I made it more spicy intentionally. I made it as experiment but this was successful one and everyone liked it. This was spicy but as well as yummy too. The spices can be adjusted according to your taste.

Recipe is easy and simple and easily available spices which we generally found in home have been used for these cookies .

I am going to share the recipe here. Give this a try in your kitchen and enjoy the cookies with your family and friends.

Ingredients: for making 15 cookies

I use a cup which has capacity of 150 ml

  1. All purpose flour : 1 cup
  2. Butter: 60 gram
  3. Sugar: 2 spoon
  4. Red Chilli flakes: 1tsp
  5. Black Pepper flakes:1 tsp
  6. Ajwain: 1 tsp
  7. Cumin powder: 1 tsp
  8. Chat Masala: 1 tsp
  9. Asafoetida: 1 tsp
  10. Oregano : 1 tsp
  11. Salt: 1/2 tsp
  12. Coriander leaves: 3 - 4 bunch
  13. Soda : 1 pinch( Optional)
  14. Milk: 2 tsp ( Optional)

Method of Preparation
  • Take butter and sugar in deep bowl and beat it till creamy texture comes. Don't over beat.
  • Take a bowl. Add all purpose flour in this. Add all spices in all purpose flour. Also add in to bowl fine chopped coriander leaves. Mix all ingredients well.
  • Take this mixture into cream butter bowl and make a dough. There is enough butter which binds all ingredients together into a dough.
  • Take this dough and make log. Wrap this log into plastic sheet and keep in freeze for at least one hour. 

  • Preheat the oven for 10 minutes at 180 degree centigrade. I have gas oven so I do this. You do according to your oven design and type.
  • Take out dough log out of the freeze. Cut the log into disc shape by knife.
  • Take a baking tray. Put parchment paper over that. Place all cookie discs in baking tray.
  • Bake it for 15 minutes or until it turns golden brown. Switch off the oven and let it be cool.

  • Sweet Salty Spicy cookies is ready. Serve it with evening tea for guests.

  • Don't over beat the butter and sugar.
  • I used granulated sugar. You can use powder sugar too.
  • You can use fine chopped green chilli instead of red chilli flakes.
  • Adjust spice as per your taste.
  • Butter is enough to bind all ingredients into dough but still if you feel hard to bind dough, you can use 2 tsp milk. Keep this 2 tsp milk handy.
  • You can make other shape of cookies using cookies cutter instead of log and disc.
  • Preheat time and baking time depends upon your oven type and configuration.