• 200 ml Amul Fresh Cream
• 100ml Condensed Milk
• 4 nos of Plums
• 8 tbsp sugar
• 1 tsp vanilla essence

• 1 Pineapple
• 4 tbsp sugar
• 1 tsp chilli flakes
• 1 tsp black salt

• 8 nos of Oreo biscuits

Let’s Learn How to make this recipe:

For the Ice cream:

• Wash and chop the plums and cook with sugar and salt on low flames till the plum gets cooked and become tender. Take off from heat and let it cool completely. Once cool coarsely puree in a blender and keep aside.

• Place the container and the blades in the freezer till for 20 minutes.

• Beat the cream for 5 to 7 minutes. Add milkmaid to it and blend well.

• Now add half of the plum puree into the mixture along with a tsp of vanilla essence and mix it well. Pour into air tight container and let it chill in the refrigerator for minimum 5 to 6 hrs or till set. 

• Take out from fridge and blend to a fine puree . You will see the volume rising and becoming airy. Repeat this process once more after the ice cream is set  and add the remaining plum puree and mix a little so that you can see tiny chunks of plums in the Ice cream and keep in the fridge to set it overnight. 

For the caramelized Pineapple

• Cut the pineapple and take off its skin and cut into triangular shape. Prick it with a toothpick. Sprinkle some black salt and chilli flakes on it and keep aside.

• In a pan take a sugar and 1 tsp of water and heat on a medium  flame till sugar melts and starts to caramelize . Now dip the pineapple pieces in the caramelized sugar and keep aside.

For Assembling the whole recipe:

• In  a plate, crush the Oreo biscuits and place them in the bottom . Take a big scoop out of the roasted Plum Ice cream and place it over the crumble. Place the caramelized pineapple pieces in the side and serve with some chocolatae syrup on top. 

'Bhapa Sandesh' or steamed milk fudge need no introduction to any Bengali , for others it is a specific type of sweet or dessert created with chenna (Indian Cheese), sugar and are available in many types and shapes. Bhapa Sandesh is made by steaming home-made cottage cheese and that's why the name is Steamed Sandesh. 'Bhapa' in Bengali means steamed. This steamed Sandesh is usually decorated with saffron streaks or dry fruits or rose petals.

Sandesh are made from Chhena or cottage cheese which is the solid form of milk collected after it is curdled . The process involves  kneading  of chenna along with some sugar and tossing it on slow heat till it leaves the sides of the pan and then after cooling , various shapes can be given to the sandesh with the help of moulds which are mainly made of stone or wood.  

Ingredient :

• 2 litre full fat milk
• 2 tbsp lemon juice
•  8 to 10 tsp  sugar
• A pinch of green cardamom powder
• a generous pinch of Saffron
• 1 tbsp hot milk
• 1 tbsp chopped pistachios

• Boil the milk in a big pan and stir continuously. Once the milk starts boiling, lower the flame. Pour the lemon juice and stir. Once the milk starts curdling , you will notice the greenish water called whey, switch off the gas and remove the milk.Leave the chenna in this condition for 5-7 minutes.

• Pour the chena over a soft cheese cloth and let all the water drain away.Now put this cloth with the chenna under running cold water for 2-3 minutes to  help removing the smell of lemon.

• Hang the chenna along with the cloth for 30 minutes or till all the water drains away.Soak the saffron in the hot milk.

• Soak the saffron in 1 tbsp warm milk and keep aside.

• Now transfer the chenna to a large plate and the sugar and start kneading with the back of your palm till  it gets soft and smooth, add the cardamom powder. Again knead it nicely, until you feel oil on your palm. 

• Take a container; line it with parchment paper. Pour the cheese mixture into the container, sprinkle the saffron strands and cover it with aluminum foil and put it on a steamer and let it cook on low to medium heat for about 15 to 20 minutes. 

• Once it is done, let it cool down first at room temperature. Then put the container into the refrigerator for half an hour and serve .

• Cut it into the pieces. Bhapa Sandesh is ready. Sprinkle or decorated with some chopped pistachios and serve!  

lychee being  sweet and juicy treat, gives  a high content of water which keeps us being hydrated. Lychee is a great source of dietary fiber that helps in achieving efficient digestion. Lychee is known for its remarkable levels of Vitamin C content  which is a very essential mineral needed by the body for it to be able to defend multiple disease and illnesses on its own. Lychee is very abundant in strong antioxidants that remove harmful toxins in the body which triggers development of cancer cells.

• 1 tbsp Lemon juice
• 6 to 7 Mint leaves  
• 3 tbsp Sugar syrup
• 1 cup lychee puree + some for garnishing
• Crushed Ice
• lemon slices and few mint leaves for garnishing

      

     Let's Learn how to make this Lychee Mojito:

• Prepare sugar syrup by heating 1 1/2 tbsp of sugar in 1/4 cup water on low to medium flame. Let the sugar dissolve completely. Allow to simmer for a little less than half a minute. Turn off the flame and bring the sugar syrup to room temperature.

• Peel the Lychees and deseed them. In a blender make a puree of the lychees.

• Take two serving glass, add 2-3 fresh mint leaves, a tbsp of sugar syrup and a little more than a tbsp of lemon juice. Use a spoon to gently crush or bruise the mint leaves.

• Pour the lychee puree in it. Add 1 to 2 whole unseeded lychees in it and slowly pour chilled water into the glass till it almost reaches the brim and stir to mix.

• Garnish with a slice of lemon, a small sprig of mint leaves and add 2 to 3 ice cubes in each glass and serve.
• In place of chilled water you can also add chilled soda water for all that extra fizz.

• 1 cup,  curd

• 3 tbsp gram flour

• 1 tsp turmeric powder

• Salt as per taste

• 3 cups water

• A pinch of Hing

• 2 tsp Garlic-Green chilli paste

• ½ tsp fennel powder

• 2 nos of  drumsticks

• 1/2 cup drumsticks leaves 

• 2-3 tsp Mustard oil

• 1 tsp mustard seeds

• 1/2 tsp fennel seeds

• 2 Dry Red chillies

•  Few Curry Leaves

• Combine together curd, water, gram flour(besan) and ½ tsp turmeric powder(haldi). Whisk well or blend it in a blender to a pulse to make a smooth lump free mixture.  Keep it aside.

• Wash and cut the drumstick into 3 inch long and pluck out the leaves from the stems of the drumsticks leaves.

• In a heavy bottom pan, heat oil. Add hing (asafoetida) and add drum sticks and it's leaves and sauté for 2 to 3 mins.

• Add  green garlic paste chili paste, fennel powder. Saute very well.

• Cover and cook for 2 to 3 mins.Reduce the heat to low.  Add the blended curd mixture stirring continuously to avoid curdling.

• Add salt and allow it to boil. Keep stirring.Once it starts boiling, cover and simmer for 15 to 20 mins or till the drumsticks are well cooked.

• Adjust the consistency and seasoning of the kanji as per your requirement and Cook for another 3 to 4 mins.

• Heat oil in small pan. Add mustard, allow it to crackle.Add fennel seeds and curry leaves, fry for few seconds.Add broken red chilies, fry for another few seconds.Pour this tempering immediately over the prepared kanji and cover .
  
  
• Serve this yummy and sour Kanji with any rice dish.