2 Ingredient Banana and Dates Ice cream


A lot of my friends asked me about these one/two or three ingredient ice creams made without the ice cream maker. I have some recipes already on my blog which you can find through the search bar. Here is the link to the basic one ingredient banana ice cream. You can make many variations of this by adding chocolate, Nutella, mango, dates, vanilla, peanut butter, strawberry, almond butter.. Think more and be creative. There is no dairy in these but you can make with sweetened condense milk and cinnamon too.

Bananas, especially overripe ones are terrific for these ice-creams.  Frozen fresh bananas make for such a fantastic  rich and creamy custard like ice cream which you can eat as soft serve or freeze it more to make solid ice cream.

The sweetness of bananas and dates means no added sugar but adding a little honey ensures that there won’t be any ice crystals when you freeze the ice cream.

These fruity ice creams are dairy free, vegan, egg free, gluten free and very delicious. Don’t worry if you do not have those gorgeous food props or ice cream scooper and other such kitchen gadgets. You can still make this and relish.

For the dates banana ice cream you will need

Ingredients : (serves one) 

Ripe Bananas – 2 ( look for those brown spots on the skin)

Dates ( Medjool) – 5-6

Honey / Sticky date syrup – for topping ( optional)

Steps – 

Slice and line the banana pieces on a plate covered with parchment paper. Make sure the pieces do not touch each other. Freeze for 4-5 hours or overnight. I often put them in zip lock bags and freeze in advance.

Soak the dates in two tbsp of water after removing the seed. Once soft you may discard the flake dry top skin if any. Put it in freezer too.

To make the ice cream take a good food processor or a good blender. Put the frozen pieces of banana and the dates in the jar and give it some good churns. Scrape the sides of the jar to ensure smooth blending. This may require some patience so go ahead and blend till you get a soft serve custard like consistency. If you want to make a firm scoop ice cream then add a teaspoon of honey at this stage otherwise there is no need. I used it for topping.

Once you get he thick creamy rich texture you can scoop it out into a bowl and eat it as it is or spoon it in a freezer proof container and freeze for an hour.  Take it out and mix it with a spoon then put it back for freezing.

Once it is uniformly frozen scoop it out in a bowl and drizzle with sticky date syrup/honey or any of your favorite topping. It tastes delicious without any topping too.

This summer give these ice creams a try and let me know how you found them.

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Sweet And Tangy Tamarind And Dates Chuteny (Saunth) – Recipe


This is one of the most sought after chutneys in India especially in north India. Filled with the goodness of tamarind, jaggery, dates, raisins, dry  gingers etc this sweet and tangy dark chutney is often added to Dahi Vadas, Papdi Chat, gol guppa, bhel-poori, patties, aaloo tikiya, pakodas, boiled Corn on Cob and many other dishes which are an important part of Street food in india. Chaat is incomplete without this lovely sticky chutney and the minty green chutney.

A little gooey like a fruit preserve this can be stored for at least a year. Sounth as it is known in Uttar Pradesh, is spiced with dry ginger or soonth/sonth, hence the name. The sourness of tamarind is balanced by the sweetness of jaggery and the dry ginger adds the much-needed punch to the condiment.

The recipe is simple and easy to make.

Ingredients for the chutney:

Brown Tamarind – 250 Gms ( If using Tamarind paste use same amount)

Fresh Dates – 200 Gms (You can use Chuhara too (dry dates finely chopped ( optional) )

Dry Ginger – 1 Teaspoon

Jaggery – 100 Gms ( adjust according to taste)

Salt – 1/2 Teaspoon

Red Chilli Powder – 1/2 Teaspoon

Black pepper corns – 6-8 crushed fine

Black Salt – 2 pinches ( I don’t like it )

Roasted cumin powder – 1/2 teaspoon

Garam masala ( home-made) – 2 pinches ( optional)

Raisins – 10-12

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Method – 

Clean and remove extra fiber from the tamarind if not using the paste.  Dip it in 100 ml of hot water and leave for 1/2 an hour ( you can microwave it for 2-3 min also).

Once the tamarind has softened, rub it with hand to extract all the pulp.. You can put it through a plastic sieve to get the maximum pulp. Discard all the fiber and seeds. ( I also put the dates and tamarind straight into 1 and half cup of water along with black peppercorns and place the pot on high heat till it boils and then lower the heat till it is fully cooked. Then turn the heat off and sieve it all to get a thick concoction. Pressing and rubbing with hand or back of spoon helps to extract all the pulp.) Add a little more water to help in the process.

Now, Put the thick mix of dates and tamarind pulp extract in a pot and add half a cup of water ( if needed.) The consistency of the chutney depends on your choice. It shouldn’t be very runny neither should it be very thick (like jam) but some people like it thick to use as a spread.

Add raisins, chuhara ( optional), dry ginger powder, chilli powder, roasted cumin seed powder, black salt and common salt to the liquid and keep boiling it on low flame. Add broken jaggery to the mixture and stir till it dissolves completely.

You may notice some froth forming on the surface. gently remove it with the spoon.

Taste the mixture a bit to adjust whatever you think needs to be added more.

When the mixture reaches the required thickness, turn off the heat and let it cool down to room temperature.

Once cool spoon it in air tight jars. You can keep this yummy chutney at least for 5-6 months in the fridge but I make small amount that lasts for 2-4 weeks and then another fresh batch)

When refrigerated the chutney often thickens a bit so when you wish to use some, take the desired amount with a clean dry spoon and add a little water ( as needed) to it before using.

Serve with any snack you like or just lick it off the spoon like I do. 🙂

Today I used it for Masala corn on cob and the recipe will be up soon. What more can one ask for during rainy season than a good roasted masala laden lemon drenched corn on cob or boiled one dipped in this spicy tangy sweet liquid.

Enjoy!

Baggout

Fresh Apricot, Dates and Raisin Chutney Recipe


I love apricots and the markets are flooded with these gorgeous fruit these days. Apart from making them a part of my daily fruit intake I love to make compote, preserve (click for my recipe of apricot preserve) , chutney etc from any seasonal fruit I can find in the market. Apricot chutney is delicious and a perfect condiment with cold meats, grilled meats, parathas, bread, cheese crackers, tacos etc. It sure is a great accompaniment for curries, roasts and in sandwiches.

You can even lick it off the spoon any time of the day for a tangy sweet experience. It is gluten-free, low in calorie and full of flavour plus nutrition. Packed with vitamins , fiber, this iron rich date, raisin, apricot chutney is one thing I always have in the fridge during summer. Ginger and other spices give it a burst of flavor. Overall it is a treat.

To make this lovely chutney you need

Fresh Apricots – 500 gms (washed, pitted and roughly chopped with skin)

Raisins – 1/2 cup

Dates – – 1/4 cup ( roughly chopped)

Red or White Onion – 1 Medium

Garlic – 2-3 pods ( crushed and chopped finely)

Ginger – 1/2 inch (made into juliennes) (can use glace candied ones too 1/4 cup)

Red chilli whole -1 Small

Peppercorns – 5-6 crushed or whole

White vinegar/ apple cider vinegar/ malt vinegar or lemon juice – 1/4 cup or juice of one lemon

Salt – 1/2 teaspoon

Garam Masala * – 1/4 teaspoon

Olive Oil – 2 tablespoon

Honey – 3 tablespoons

Sugar – 1/2 cup ( as required) ( brown or white. You can add palm jaggery or sugarcane jaggery too)

For the muslin spice infusion bag 

Bay leaf – 1

Peppercorns -8

Mace blade – 1

Cinnamon stick –  small piece

Cloves – 3-4

All spice – 1

All spices slightly roasted and tied in the infusion bag)

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Directions – 

Wash, dry, pit and chop Apricots. Chop dates and keep aside.

Heat oil in a heavy bottom pan, add peppercorns and red chilli. (You can remove the red chilli before spooning it in jar)

Add chopped onion and stir till translucent. Add ginger and garlic. Stir for a minute. Keep this on low flame.

Add chopped apricots, dates and raisins. Stir.

Add the dry powder masalas and salt.

Add sugar and little water (about 1/4 cup)

Add the spice infusion bag.

Bring it to boil and let it cook till the fruit becomes soft.

Keep stirring till the mixture thickens to the desired consistency.

Add honey and vinegar or lime juice. Stir constantly on medium heat so the chutney doesn’t stick to the pan.

You can taste and adjust the sweetness etc as desired.

This chutney takes about an hour to cook. You can use slow cooker also.

Once the chutney reaches its desired consistency put out the heat and let it cool till it reaches room temperature.

Remove the spice infusion bag.

Spoon the yummy chutney in sterilized air tight mason jars and refrigerate. Use of lemon juice or vinegar helps in preservation.

One can keep it for a couple of days or a few weeks in the fridge.

Fruit selection – Always use sweet-smelling fruit. It will definitely taste good.

Tips – You can get creative with this chutney and ad/ remove dry fruits. Add sultanas instead of raisins, add apple shreds or orange rings. It is an artwork in which you get to use the imagination and bring out something delicious.

*Garam Masala – I make it at home with black whole cardamom, clove, peppercorn, cumin seeds, coriander seeds, cinnamon, nutmeg etc. all roasted slightly and ground to a fine powder)  We use very little of it as there are already whole spices infused in the chutney.

Enjoy !

Twist Of Taste – Sweet Thalipeeth With Jaggery And Dates


I made three variants of thalipeeth yesterday . Today I remembered how we used to eat jawar(Sorghum), bajra(Pearl Millet) and makki(Corn) ki roti with gur and sometimes milk. We called it Churma.

Also the delicious puranpoli and the north Indian version gur ki roti made with coarse wheat flour and then I remembered making the sweet thalipeeth years ago. No one liked the taste of it in my in-laws’ Punjabi household so I ate the entire lot and never got a chance to make it again.

I find it very nutritious and savoury though it has a unique taste and if you condition yourself then it will be tad bit difficult to digest the fact that thalipeeth can be made sweet too 😀 I am sure there might be some original recipe for sweet thalipeeth but I am not aware of it so if you know one, please share.

I love its sweet, gooey, crunchy, biscuit like crumbly texture and find it full of robust flavours.

I tried it again today with fresh dates and organic jaggery powder ( shakkar). I also add dried figs, raisins etc. It all depends on my mood that day and availability of the ingredients.

The fun part is it is not fried like shakarparas or muthias we used to make at home.

The #Twistoftaste tag is inspired by Chef Vikas Khanna, that’s not my original term so all credits to him. 

Here is how I make sweet thalipeeth.

You can make a regular bhajani ( thalipeeth flour) minus the spices for this one.  Jowar, Bajra, Ragi, Chickpeas(split), white Indian lentil ( split and skinned urad), and wheat all in equal measure. Dry roasted individually till they change color and a nice aroma starts coming. They are then mixed and ground till a fine flour is obtained.

To make Sweet Thalipeeth

Ingredients –

Bhajani or Thalipeeth flour – 1 cup

Jaggery or shakkar – 1/2 Cup

Soft Fresh Dates – de-seeded and cut finely

Raisins – 2 tablespoon

( you can substitute dates with dried figs or anything you desire)

Ghee / Clarified butter – just a little

You can add a few fennel seed for flavour.

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Method –

In a large plate mix the flour, jaggery powder or grated jaggery, raisins, finely chopped dates and mix. Now take warm water and slowly add it to the flour mix to make a smooth dough. It will be sticky, gooey and a little tricky so add water slowly and keep mixing and kneading with fingers.

Once the dough is properly made cut it into small balls. TT ball size if you want the thalipeeth small like I do or you can make them a little bigger too.

Put a non stick frying pan or a skillet on high flame and drop a little clarified butter in it.   Make small pancakes with the dough balls by either patting them with fingers between hands or with a rolling-pin. Apply a little warm ghee if it’s too sticky. make some cuts or small holes so that it cooks uniformly.

Carefully transfer the thalipeeth or pancake to the frying pan and cover it with lid. Keep the flame medium – low so the thalipeeth doesn’t burn and cook properly. Sweet will make it burn easily.

Flip it and brown it from the other side too. Brush a little ghee if it sticks to the pan. Handle gently as it will tend to break.

Once done take it out in a plate. If you like it warm and soft you can eat it with hot ghee or wait for sometime for it to cool and become a little firm. I like it biscuit like and store it in an airtight box in fridge. I warm it for a few sec on a skillet just to bring it to room temperature before eating. You can crush it and add hot milk and eat it from the bowl too. Depends how you enjoy it.

Let me know if you try this recipe and if you blog about it leave a link in the comment section.

Eat it when you feel the need for a snack. It is filling and healthy too.

Bon Appetit!