Ice-Cream cake

I watch Nigella Lawson's show regularly. The other day she made quick ice-cream cake on her show. Very simple and easy to make and your kids will love it. Here is my own version of the ice-cream cake. The basic concept is to mix vanilla ice-cream with biscuits and chocolates. In the original recipe, the cake is served with chocolate and butterscotch sauce but I did not opt for the sauces as I felt the cake was already too rich and sweet.

Ice-cream cake
(Select some chocolates with nuts in them for that extra crunchiness)

400 gms vanilla ice-cream
6 bourbon biscuits
Assorted cadbury chocolates (or any chocolates of your choice)

Keep the ice-cream in the fridge or outside so it softens. Keep ready a springform pan with the bottom and sides lined with clingwrap. Next, crush the biscuits and the chocolates coarsely in a zip lock bag. Keep 2-3 tbsps aside and put the rest in a bowl. Add ice-cream to this and mix well. Pour this into the springform pan and sprinkle the remaining biscuit-chocolate mixture on top. Cover the pan with clingwrap so no air gets inside. Freeze. When you are ready to serve, keep the cake out for 2-3 minutes before cutting.

Paneer in red gravy

I have attempted to make red gravy for curries many times but it has never come out well. It will either be too watery or not red enough. Came across this recipe in one of Nita Mehta's cookery books and the picture looked so good that I had to make it. I am so glad that I did as the dish was scrumptious! The gravy was flavorful with just the right consistency. I followed the recipe closely and modified only couple of steps.

Paneer in Red Gravy

250 gm paneer - cut into 1" cubes
1/2 tsp cumin seeds
1 1/2 tsp ginger-garlic paste
6 tomatoes
1 tbsp dry fenugreek leaves
2 tsp tomato ketchup
2 tsp coriander powder
1/2 tsp garam masala
salt to taste
1/2 tsp red chilli powder
1/2 cup water, 1/2 cup milk
1 tbsp oil



Boil tomatoes in water. Cover and cook till tomatoes are soft. Remove skin and cool. Grind the tomatoes to a smooth puree using some of the water if necessary.

Heat oil in a kadhai and add jeera. When it splutters, add ginger-garlic paste. Add the tomato puree and cook till puree turns semi-dry. Add kasoori methi and tomato ketchup. Add coriander powder, garam masala, salt and red chilli powder. Mix well for a few seconds. Cook till the masala turns dry. Add water. Boil. Simmer on low heat for 4-5 minutes. Remove from fire and cool.

Add milk to the cold masala to get a thick curry, mix gently. Heat curry on low flame. Add paneer cubes and keep stirring gently on low flame till just about to boil. Turn off gas.
Serve hot. Just before serving, swirl a tsp of curd or cream over the gravy.

Alternately, you can use tofu instead of paneer.

Spinach Cucumber Peanuts Salad

Sprouts Salad