ORANGE CREAM POPS

             ORANGE CREAM POPS

                                                       (Yield: 6 Pops)

These creamy vanilla flavored orange pops will transport you back in to the days when street vendor use to come with the bell and wooden chest/icebox with pops in it. Those childhood days were the happiest time of our life!!!! Isn’t it? Friends, Do you agree with this?

INGREDIENTS:

·      ½ cup Heavy Whipping Cream

or

½ cup Whipping Cream

or

½ cup Heavy Cream

or

½ cup Light Cream

IT’S YOUR CHOICE, PICK ONE

·      ½ cup Sweetened Condensed Milk

·      2-3 T Whole Milk

·      1 tsp. Cornstarch

·      ½ cup Frozen Concentrated Orange Juice, pulp free, thawed (I use Tropicana Brand Frozen Concentrated Orange Juice, pulp free)

·      ½ tsp. Vanilla Extract

·      Popsicle Mold

or

Plastic Cups and sticks

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LET’S MAKE ICECREAM:

Mix 1 tsp. cornstarch and whole milk and keep it aside.

Heat heavy whipping cream in a pot on medium low heat.

Stir and let it come to a gentle boil.

Add in cornstarch mixture slowly and mix continuously while adding starch mixture to prevent forming lumps in ice cream mixture.

Continue stirring and cook for 3-4 minutes or until raw flavor of cornstarch goes away.

Allow cooling.

Whisk with eggbeater for 5-6 minute or until thickens.

Add sweetened condensed milk and mix gently.

Add concentrated orange juice, and vanilla essence and mix gently to combine all ingredients together and pour in pops mold or cups.

Keep it in freezer for at least 6-7 hours or for overnight.

Serve when completely solidifies.

Run water on pops mold to release Orange Cream Pop from mold.

Enjoy…

VARIATION:

If you do not have frozen concentrated orange juice then use regular orange juice but add few drops of orange extract to give orange flavor to pops.

If you do not have Heavy Whipping Cream and Sweetened Condensed Milk then use Vanilla Ice cream.

If you do not have Popsicle mold then use plastic cups and cover with aluminum foil and poke hole in the middle and place stick in it or once pops turns semi solid, put a stick in it.CLICK ON THE LINK BELOW TO JOIN MY RASOI PAGEhttps://www.facebook.com/pages/RASOI/294579340553283

INSTANT WHEAT FLOUR DOSA

                                        

       INSTANT WHEAT FLOUR DOSA

                                        (Yield: 6 -10” to 12”size Dosa)

Wheat Flour Dosa is a popular South Indian breakfast item and it is very easy, quick, low caloric and simple to make. It is an instant Wheat flour dosa; so it does not require prior fermentation. It is healthy, tasty and crispy dosa.

INGREDIENTS:

·      ¾ cup Whole Wheat Flour, fine (Roti Flour)

·      ¼ cup Rice Flour, Fine

·      2 T Rava (Semolina), coarse

·      ¼ cup Yogurt, room temperature

·      2-3 Green Chilies or as per taste, finely chopped

·      2 T or 3-4 Sprigs of Coriander Leaves, finely chopped

·      ½ cup Purple Onion, finely chopped

·      ½ tsp. Sugar

·      ¾ tsp. Salt or as per taste

·      2 ½ cups Water or as needed to make very thin, runny batter

FOR TADKA/TEMPERING TO POUR IN THE BATTER:

·      1 T Oil

·      1/3 tsp. Mustard Seeds

·      ½ tsp. Cumin Seeds

·      4-5 Curry Leaves, tear into small pieces

·      Pinch Asafoetida

Heat oil in a small pan.

Once oil is hot add mustard seeds and let it pop.

Add cumin seeds and curry leaves and allow them to sizzle for few seconds.

Add asafoetida and pour tadka into the dosa batter and mix well.

·      Few teaspoons of oil for roasting dosa

·      USE OLD/WEATHERED HEAVY BOTTOM DOSA PAN.Weathered pan is the best pan for making dosa because as soon as Dosa gets done; itself releases it from the pan.

LET’S PREPARE BATTER:

NOTE: WHEAT FLOUR DOSA BATTER IS A LOT THINNER THAN TRADITIONAL URAD DAL-RICE DOSA BATTER.

Make sure green chilies, coriander leaves and onions are FINELY chopped.

Beat the yogurt with 1 cup of water and make smooth butter milk mixture.

Mix whole wheat roti flour and rice flour, rava, yogurt-water butter milk mixture, chopped green chilies, chopped coriander leaves, chopped onion, salt, sugar and pour tempering and mix well and keep aside for 10-15 minutes. Wheat flour will swell.

Add remaining 1 ½ cup water or as needed to prepare very thin and runny batter.

NOTE: Batter should be thin enough so as soon as you pour, water will evaporate and holes should form immediately. When you pour batter and holes don’t show up on tava/griddle surface meaning batter is thick. Add more water and thin it out.

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LET’S MAKE DOSA:

Heat heavy bottom non-stick pan over medium heat.

Sprinkle a few drops of water on pan, if it sizzles away immediately, pan is ready to use. If you pour batter on cold pan than holes won’t appear and dosa won’t turn crispy.

Once pan is hot, add 1-2 tsp. oil and spread all around the pan surface with small ball made from kitchen paper napkin and let oil layer to heat little bit.

Then make another small ball from kitchen paper napkin and wipe off extra oil, leaving very thin coating of hot oil on the pan surface.

STIR BATTER before pouring on the pan every time. (Onions tends to settle at the bottom of the thin batter) Pour ½ cup runny batter and TIP AND ROTATE pan to spread batter as thinly as possible, batter should be THIN enough to run all around the pan surface and form 10” to 12” dosa crepe before it could not run anymore. If there is any big open spot then take some more batter and pour to cover big holes only.

OR

Pour batter in circle from outer edge of the pan to going towards the center of the pan and fill middle hole by adding some extra batter .You can not spread this dosa batter like regular fermented urad dal and rice batter. It is necessary to do for this type of dosa because of thin batter and if you keep batter thick then dosa will turn very thick and top surface will crack.

Spread Garlic Chutney or Shezwan Chutney on top or sprinkle some Idli Podi on top surface as soon as possible before batter starts to dry out on top. This is optional to make Mysore Wheat Flour Dosa.

Drizzle a little oil around the dosa edge.

Let it cook over medium flame; do not attempt to lift prematurely.

Once dosa crepe is about to be done, crepes edge will start turning dark brown in color and it will start lifting off from the pan by ITSELF. Cook on one side only. Dosa turns out crispy if its cooked on one side only. With flat flipper lift crepe from the bottom and transfer on serving plate and serve with Tomato Chutney or Garlic Chutney and Idli Podi or Coconut Chutney on side.

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ACHARI ALOO

                     ACHARI ALOO

                                                          (Serves 2)

This is a very simple yet delicious Aloo (Potato) dish. Kalonji Seeds (Onion Seeds), Achar Masala (Pickle Masala) and Fennel Seed Powder (Saunf) gives unique taste to this dish.

INGREDIENTS:

·      2 T Oil

·      2 ½ cup or 3 medium size Aloo/Potatoes, boiled, peeled and diced

·      1 Whole Dry Red Chili

·      ½ tsp. Kalonji Seeds (Onion Seeds)

·      7-8 Curry Leaves

·      2 Green Chilies or as per taste, cut lengthwise and cut into 1” pieces

·      ¼ tsp. Achar Masala (Pickle Masala), I use Ramdev Brand Achar/Pickle Masala, Hot

·      ¼ tsp. Freshly Ground Black Pepper, crushed into a coarse powder (Crush 12-15 small black peppers in mortar and pestle)

·      ¼ tsp. Fennel Seeds (Saunf), crushed in mortar and pestle

·      1/8 tsp. Asafoetida

·      ¼ tsp. Turmeric Powder

·      Salt as per taste

·      1 tsp. Sugar or as per taste

·      1 tsp. Lemon Juice

·      1/3 tsp. Garam Masala

·      1-2 T Coriander Leaves, chopped

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LET’S COOK:

Ground 12-15 black peppers in mortar and pestle into a coarse powder.

Crush fennel seeds in mortar and pestle.

In a big ladle combine achar masala, ground black pepper, crushed fennel seed powder, asafoetida and turmeric powder and keep aside.

Heat oil in a non-stick pan.

Once oil is hot add whole dry red chilies. Add kalonji seeds let them sizzle for few seconds.

Add curry leaves and green chilies and let them sizzle for few seconds.

Remove pan from flame and add all spice powder from ladle at once and give quick shake to the pan and add chopped potatoes. Make sure not to burn spice powder.

Put pan back on stove.

Sprinkle salt, sugar and lemon juice and gently toss potatoes to combine masalas with it.

Add garam masala and coriander leaves and mix.

Switch off the heat.

Transfer in a serving plate and serve hot Achari Aloo with Poori or Roti, Gujarati Dal, Basmati Rice, Custard Milk Fruit Salad to complete entire meal.

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