It’s melting and evaporating outside, but I’m enjoying small spoonfuls of my home made frozen creamy delight which is so far away from profanity. Before trying this home made easy ice-cream recipe, I did deprive myself with ice-creams for a long long time, it’s been more than a decade that my consumption of an ice-cream used to be just once a year. I am not joking!
We are surely aware of pure fruit ice cream which are amazing to have health freaks, and super easy to make at house, but an ice cream made of Liquid jaggery is one of my favourite, and it’s really needs a blunt creamy base because the magic of this ice cream is enhanced by the flavoursome taste of the jaggery.
Individually all these four elements are dotingly and intimidatingly dominating my taste and greed; and if all these can be brought together in one bowl, how can it be like?! Will too many good things spoil my dream? But.. I took this heavy risk.. How did it go? We will know!
Cream Cheese: By now you already know how to make cream cheese at home right? If No, then my previous post may help you.
It never came to mind that Cream Cheese could be made at home!! I keep on searching new recipes or food ideas on the internet but never had I made any effort to know about Cream cheese and here I say ‘I Love Cheese Cake’!!!
However, thanks to YouTube, for some unfamiliar telepathy they extended their understandable popularity and presented this formula to me, and I am forever grateful.
Upma is one of my favourite warm evening indulgence, be it made with poha (flattened rice or beaten rice), Sooji (semolina) or semiya, i.e. vermicelli; any of these three can make me happy, though there is a little partiality towards semiya. I have been making upma for quite a long time, so I don’t remember which recipe I clutched as my inspiration, but I can help you with my lazy-easy tried & tasted version.. Ready??
Ingredients:
White Semiya- 1/2 cup (the amount of semiya you use, it will become almost double after cooking)
Finely diced carrots
Finely diced onions
Chopped green chilies – 1 (if you don’t like., don’t bother)
Urad Dal (black gram lentils but it looks white, there are two types of black gram lentils) 1/2 teaspoon
Chana Dal (Split chickpeas) 1/2 teaspoon
Curry leaves- 6-8 leaves
Mustard seeds- 1/2 teaspoon
Ghee: 1/2 teaspoon
cumin- 1/2 teaspoon
turmeric (you can omit it, if you don’t want)
Dry roasted Peanuts: 2 teaspoon
Raisins: 1 teaspoon
Green peas/ beans (as per choice)
Salt & Pepper
PROCESS:
Wash urad dal, chana dal, raisins and soak it in some water for about 5 minutes.
Take a pan or kadai, when it’s heated up, add little ghee or oil (very little) and add the semiya on it. Keep stirring the semiya untill it becomes light brown. Once the colour changes, take them off the pan and keep aside.
In the same pan, add little more oil, and keeping the flame at medium-low, add mustard seeds, cumin, curry leaves. Once the mustard seeds are popping add the soaked dals, fry them for few seconds, then add the onions & carrots and turmeric. Stir for 2-3 minutes till they soften, add the green chilies, raisins and semiya. Cook them for about a minute.
Then add little more than 1/2 cup of water in the pan(The water should cover the semiya, don’t put a lot of water). Raise the flame once the water comes to boil, again bring the flame to low and add salt & pepper. cover the pan for about 3-4 minutes.
After this check the semiya, the water in the pan should get absorbed by the semiya and it will become soft enough to eat. In-case the semiya isn’t cooked yet (which should not be the case) add little more warm water (if you put cold water at this time, the dish will lose it’s flavour) to the pan and cover it for few more minutes.
Once the Upma is ready, sprinkle the peanuts and mix it well with the upma and it’s ready to serve.
It doesn’t take more than 15 minutes to prepare and it’s good to your health, taste-buds and surely for your cosy mosey evenings.
TurtleGotWings 