Wednesday, January 16, 2013


1 litre vanilla ice cream
1 medium pack Oreo biscuits

Put the Oreo biscuits into a zip lock bag and pound them coarsely. Scoop out the vanilla ice cream into a big bowl and add the Oreo biscuit crumbs into it. Mix well using a spoon. Serve.

You can use Kitkat, M&M, anything of your choice instead of Oreo.

Tuesday, January 15, 2013

Mac & Cheese

½ kg any type pasta
4 tbsp unsalted butter
4 tbsp all-purpose flour
Salt and pepper to taste
2 cups warm milk
1 cup cheddar cheese grated
1 cup mozzarella cheese grated
½ cup parmiggiano reggiano cheese (parmesan) grated
¼ cup bread crumbs
½ cup diced bacon or sausage
1 tsp olive oil

Take water in a large pan and when it starts to boil thoroughly, add some oil and salt and cook the pasta. Once cooked, drain and keep aside.
Preheat oven to 200 degrees Celsius.
Fry the diced bacon/sausage in a pan till crispy at the edges. Keep aside.
Melt butter in a pan over medium heat and add the flour. Stir together and fry for about a minute.
Constantly stirring, add the milk slowly so that it does not form lumps. Cook it for about 5 minutes until it attains a custard consistency. Add salt and pepper to taste. Remove from fire and add the cheddar, mozzarella and half the total quantity of parmesan. Stir well until all the cheese have melted and then add the cooked pasta. Mix thoroughly till all have combined well.
Transfer this into a casserole dish and sprinkle the bread crumbs and the remaining parmesan evenly on top. Drizzle some olive oil on top so the crust gets crispy. Bake for about 25 minutes or until the top is golden and bubbly. 

Sunday, January 6, 2013


Whole milk for making rabdi                  1 litre
Whole milk for making paneer                1 litre
Sugar for syrup                                      1 cup
Sugar for rabdi                                      5 tbsp
Water for syrup                                     6 cups
Pistachios/almonds                                8-10 cut finely
Cardamom powder                                1 ½ tsp
Lemon juice                                          of 1 lemon
Ice cubes                                              1 ½ cup

Boil 1 litre milk in a thick-bottomed pan, till most of the water evaporates and milk becomes thick. Scrape the milk deposits from the sides of the pan occasionally. Add 5 tbsp sugar and ¾ tsp cardamom powder. This is the rabdi and once done, keep it aside to cool.
Boil 1 litre milk in another pan. Add the lemon juice and stir till the milk curdles completely. When the paneer and the whey get completely separated, add ice cubes. Drain the whey out and transfer the paneer onto a piece of clean cloth. Hang it for about an hour, so that the whey drains off completely. Then place the paneer along with the cloth in which it was hung on another clean cloth and slowly press on all sides. This will help remove whatever whey is left and also knead the paneer into a dough. Make this into small balls and keeping on the palm press gently.
Boil 6 cups of water in a pan and add 1 cup sugar and the remaining cardamom powder. Make sure the flame is on high and the water is bubbling. Put the paneer into the syrup and close and cook for about 5 minutes. The paneer will double in size and putting in sugar syrup will prevent them from breaking. Once the paneer is done, remove it to a bowl. Press them lightly to remove the excess syrup and place them on the serving dish. Pour the rabdi over the paneer and garnish with the nuts. Cool and serve.