1. 12 ice cream sandwiches, unwrapped
2. 1 (6 1/2 ounce) can chocolate whipped cream
3. 1 cup chopped Oreo cookies (or chopped Malted Milk Balls)
1. Arrange 4 ice cream sandwiches long sides touching on a serving plate.
2. Squirt an even layer of whipped cream over top.
3. Scatter with 1/2 cup chopped Oreo
4. Repeat layers 2 times, garnishing top with Oreo
5. Freeze 6 hours or until firm.
6. Slice to serve.
7. May be frozen for up to a week.
• gobi (cauliflower) chopped into florets – 1 large
• oil – 2-3 tbsp
• black pepper powder – 1 tsp
• paprika or red chili powder – ½ tsp
• herbes de provence – 1 tbsp
• salt or black salt to taste
1. Blanch the cauliflower for 5-7 minutes in hot water. Mix the oil, herbs, all the spice powders and salt together.
2. Add the cauliflower florets to this mixture and gently toss so that the mixture evenly coats all the cauliflower florets.
3. Bake in the oven for 30-35 minutes for 180 or 190 degree celsius.
4. Garnish baked cauliflower with basil leaves and serve hot or warm.
• 4 cups cubed potatoes, firmly boiled peeled and cut into bite size
• 2 tsp oil
• 1 tsp ginger thinly sliced
• 1 tsp green chili finely chopped
• 1 tsp lemon juice
• 1/4 cup cilantro finely chopped
• 1 tsp salt to taste
Spice Mix for Chaat Masala
• 1 tsp roasted cumin seed powder (bhuna jeera)
• 1 tsp red chili powder
• 1 tsp mango powder (amchoor)
• 1/4 tsp black pepper
• 1 tsp black salt
• 1/8 tsp asafetida
• 1/8 tsp citric acid
• tsp sugar
1. To make spice mix all the spice mix together really well and set aside.
2. Heat heavy flat frying pan on medium-high heat; add the oil in to warm frying pan. Place the cubed potatoes on the frying pan and sprinkle the salt over the potatoes.
3. Stir fry the potatoes; turn them occasionally until all sides are golden brown. This process should take 8-10 minutes.
4. Turn off the heat and sprinkle ginger, cilantro, green chilies, lemon juice and about 1-1/2 tsp of spice mix. Mix it well, making sure all the pieces of potatoes are coated.
5. Taste one of the potatoes and add more spice mix if needed according to your tas
Ganesh Chaturthi Recipes- Motichoor Ladoo
• 2 ½ cups Gram Flour (not superfine variety)
• 500 ml Milk
• 1/2 tbsp Cardmom Powder
• 2 c Ghee
• A holed straining Spoon
• 2 1/2 cups Sugar
• 3 1/2 cups Water
• 2 tbsp. Milk
• 3 cups Ghee
1. Put sugar and water in a vessel and boil.
2. When sugar melts add milk.
3. Boil for 5 minutes
4. Strain and return to fire.
5. Add color and boil till sticky but no thread has formed.
6. Add cardamom..and Keep aside.
1. Mix flour and milk to a smooth batter
2. Mix all the ingredients mentioned under stuffing except milk
3. Heat ghee in a heavy frying pan
4. Hold strainer on top with one hand
5. With the other pour some batter all over the holes
6. Tap gently till all batter has fallen into hot ghee
7. Stir with another strainer and remove when light golden
8. Keep aside. Repeat for remaining batter
1. Immerse boondi in syrup.
2 Drain any excess syrup.
3. Spread in a large plate. Sprinkle little hot water over it.
4. Cover and keep for 5 minutes.
5. Shape in laddoos with moist palms.
6. Cool and keep open to dry, before storing in containers.
Ganesh Chaturthi Recipes-Puran Poli
• 1 cup Maida
• 1 pinch Turmeric Powder
• 1 pinch Salt
• 2 tsp Ghee
• Water – for dough
• 5 tsp Oil
• Oil or Ghee for frying
• 1 – 1/2 cup Jaggery
• 1 – 1/4 cup Bengal Gram Dal
• 1/4 tsp Cardamom Powder
1. Blend the ghee and masala with the maida.
2. Using water make soft smooth dough. Leave under a wet cloth for 40-50 minutes.
3. Knead the Maida again. leave aside for 4 hours.
4. Put the dal in the cooker till one whistle.
5. Drain the water.
6. Grind the dal to make a paste with the jaggery and cardamom powder.
7. Remember that the filling should not be watery.
8. Make small balls of the filling. Divide the dough into small balls and flatten them.
9. Place one ball of filling on the dough and cover and seal up the filling.
10. Carefully roll out the dough into thick puris making sure the filling does not come out.
11. Fry on a tawa pouring ghee around it. Cook on both sides
Ganesh chaturthi- Sabudana ladoo
• 1 cup sabudana (tapoica pearls)
• ¾ cup dessicated unsweetened coconut
• ½ or ? cup powdered sugar or as required
• 6 tbsp oil or ghee
• 8 – 9 cashews, chopped
• 4-5 cardamoms powdered
• 1/2 tsp nutmeg
1. roast the sabudana (tapoica pearls) in a kadai or pan on a low flame.
2. they will swell a bit and become crunchy and light brown.
3. this process will take approx 25 to 30 minutes on a low flame.
4. cool it and grind it as fine powder in a dry grinder.
5. also lightly roast the coconut for 2-3 minutes.
6. no need to brown the coconut.
7. in the same pan where you have roasted the coconut, add the ground sabudana powder and sugar.
8. mix well and keep aside.
9. heat the 5 or 6 tbsp oil/ghee in a small pan.
10. add chopped cashews and fry them till golden.
11. pour this whole mixture of oil and browned cashews into the sabudana + coconut + sugar mixture.
12. also add cardamom powdered and nutmeg.
13. stir very well with a spatula or wooden spoon.
14. then when it is still hot/warm, make medium sized balls from it.
15. sabudana ladoo are ready to be served.
16. you can also store sabudana ladoos in an air tight container in the fridge for a week.
1. 1 cup rice flour
2. 1.5 cups water
3. 1/4 tsp oil or ghee
4. A pinch of salt
5. 1 cup fresh grated coconut
6. 3/4 cup powdered or grated jaggery, for a more sweeter taste, you can add upto 1 cup of powdered jaggery
7. 3 to 4 cardamoms, powdered in a mortar-pestle, about 1/4 tsp cardamom powder
8. A pinch of nutmeg powder or grated numeg
9. 1/2 tsp poppy seeds
10. 1/2 tsp ghee or oil
11. 1/2 tsp rice flour (optional)
1. Heat ghee in a pan
2. Add poppy seeds, cardamom powder and nutmeg powder
3. Saute for a minute.then add grated fresh coconut and grated jaggery.mix it and cook this mixture on a low flame
4. The jaggery will melt first.stir at times and cook this till jaggery becomes dry
5. Switch off the flame
6. Don’t overcook as the jaggery then hardens
7. Keep this coconut-jaggery filling aside
8. On cooling the mixture will thicken more.you can also add a bit of rice flour to this mixture
9. This is an optional step
10. The rice flour helps to absorb moisture, if any from the filling.keep the filling aside to cool.in a pan or dekchi add the water, oil and salt
11. Keep it on pan.let this mixture come to a boil and reduce the flame and add the rice flour
12. Quickly stir and mix the flour with water. switch off the flame
13. Remove the pan and then cover this pan for 5 minutes.now take all the dough in a bowl
14. Gather the dough and start to knead it.
15. So apply some water on your palms and knead the dough
16. Make small balls from the dough
17. The balls should not have any crack. shaping modaks:before you start shaping the modaks, keep water for steaming in a pan.grease the steamer lightly with oil or ghee.take mixture and flatten it with your fingers to a round disc or a shallow bowl shape
18. You can also press the edges first and then addbring together all the edges and join them
19. Shape and taper the top of the modak with your fingers.
20.make all the modaks this way
21. Keep them in a steamer pan.cover the pan 20 minutes on a low flame.
22. You can forgive yourself if you are making this first time.once the modaks are steamed, drizzle a few teaspoons of ghee on the modaks
23. The modaks are ready to be offered to lord ganesha.
Potato – 2 nos
Carrot – 2 nos
Onion – 1 no
Tomato – 1 no
Ginger-garlic paste – 1 tsp
Red chilly powder – 1 tsp
coriander powder – 2 tsp
turmeric – 1/4 tsp
fennel seeds – 1/4 tsp
cumin seeds – 1/4 tsp
Dry red chillies – 3 nos
Curry leaves – few
Coconut shredded – 4 tsp
Salt – as required
oil – as required
Heat oil in a pressure cooker, add onion and saute well.Add salt to get onion saute easily. Add ginger garlic paste and saute for a minute
Add red chilly powder and coriander powder. saute for 2 minutes
To this add chopped tomatoes, when tomatoes are cooked well, add carrot and potato. Mix well to make the masala evenly coated. add water just enough to dip the vegetables. when boiling starts, close the lid and cook till 3 whistles
Meanwhile in a pan, roast coconut, fennel and cumin with turmeric in medium flame until golden brown in color. grind them with required amount of water to make a paste. add this to the cooked veg.
splutter mustard, dry red chillies and curry leaves in oil and add this to veg curry and boil. add salt if needed