Sweet Pickles

• Put 2 dozen 3–inch cucumbers, freshly picked, in a crock or a jar. A crock can be anything from an unchipped enamel crock to a big glass jar that supermarkets buy their pickles in. 
• Cover with a brine of 1/2 cup pickling salt, 1/4 cup vinegar, and 2 quarts water.
• Weight down the cucumbers (a plate with a canning jar full of water on top of it will do nicely), and cover the crock.
• The fermentation of the cucumbers will cause a white, scummy substance to form on top of the brine. Every day for 2 weeks, check on your cucumbers and just skim the scum off if it is present.
• After 2 weeks, drain, cut into chunks, and let them stand for 24 hours in cold water, and then rinse.
• Combine 3 cups vinegar with 6 cups of sugar and 1/2 cup water. Tie 2 tablespoons each whole cloves and mixed pickling spices in cheesecloth, add to vinegar solution, and bring to a boil. Pour over cucumbers and let stand for 24 hours. Drain, reheat vinegar solution, and repeat 4 times (this is only a 5-minute process each day).
• Remove spices and pack pickles in sterile jars. Bring vinegar solution to a boil and pour over pickles. Seal and process in boiling water bath for 10 minutes. 

Now you have tasty sweet pickles to enjoy all summer long! For more pickle recipes, see the recipes in our Related Articles at the top of the page, or browse our

Article Cradit :http://www.almanac.com/

SPICY CORN CHAAT/ SALAD

Ingredients:

1½ cups Sweet Corn (I have used canned one but you can use fresh or frozen)

¼ cup Onion, finely chopped

¼ cup Tomato, deseeded and finely chopped 

¼ cup Cucumber, diced into ½ cm cubes

1 tbsp Raw Mango, peeled and grated (Optional)

1tbsp Coriander Leaves, finely chopped (Optional)

1-2 Green Chillies, finely chopped (Optional)

½ freshly squeezed Lime juice (As per taste)

2-3 tbsp Sev/Bhujia, deep fried gram flour noodles (Optional. Available in any Asian stores or supermarkets) 

Salt to taste

Spices Used:

¼ tsp Red Chilli Powder (As per taste)

1/8 – ¼ tsp Roasted Jeera/Cumin Powder

¼ - ½ tsp Chaat Masala (Available in any Indian stores)

Method:

1. If you are using a fresh or frozen corn, you can either boil them in enough water for 5-7 mins or microwave them on high power for 4-5 minutes and let it come to a room temperature before using. I have used canned variety which doesn’t require any cooking.
2. Take a medium sized mixing bowl and add sweet corn, onion, tomato and diced cucumber. Mix them well with a help of a spoon.
3. Next add all the spice powders listed above along with green chillies and salt to taste to freshly squeezed lime juice. Mix them well.
4. Add this to the sweet corn as well as finely chopped coriander leaves and mix them well. Adjust the seasoning as per taste.
5. Spoon this Spicy Corn Chaat into serving bowl or plate and add some spicy and crispy sev or bhujia for a crunchy texture and sprinkle little chaat masala if desired.
6. Serve the Spicy Corn Chaat as a quick snack or as a light meal with any cold or hot drink of your choice. Enjoy!

Article Cradit: http://www.monsoonspice.com/

NUTELLA ICE CREAM

This nutella ice cream recipe was made with the following very simple recipe.

I was first introduced to Nutella(R) in Germany as a kid. We used to spread it on a slice of bread and eat it for breakfast. This was very typical. When I came back to the U.S. 30 years ago, no one knew what it was. We could only find it in an imports store if we were lucky. Now, it's available almost anywhere. Yay!

I watched it go from a little known European secret to U.S. superstar over the years. It has made it's mark in our world of desserts: cookies, breads, brownies, cakes, and even ice cream recipes have been created in the sole purpose of having this hazelnut heaven as a prime ingredient. I can only say that I completely approve of this Nutella craze that has taken over the dessert world. You can never have too much! (Especially in an ice cream recipe)

Prepare yourself for a very easy but yummy ice cream recipe!

Ingredients:

1 cup whipping cream

1/2 cup whole milk

1/3 cup Nutella (I think I might try adding a little more next time)

1/2 tsp vanilla extract

1 tbsp granulated sugar (use more if you like it really sweet)

Instructions:

Mix all ingredients together. Chill in refrigerator until cold. Pour into an ice cream maker and freeze according to the instructions. (About 25 minutes.)

Transfer nutella ice cream to freezer containers and let ripen in freezer for 2-3 hours until ready to scoop.

Enjoy!

Article Cradit:http://www.ice-cream-freaks.com/

Tiranga Paneer Tikka

                                                         
 Tiranga Paneer Tikka                     


Ingredients

•	Paneer (cottage cheese)	450 grams
•	Green chutney	4 tablespoons
•	Khoya/mawa	2 1/2 tablespoons
•	Saffron (kesar)	5-6 strands
•	Salt	to taste
•	Red chilli powder	1/2 tablespoon
•	Hung yogurt	1 cup
•	Ginger-garlic paste	1 tablespoon
•	Fresh coriander leaves,chopped	4 tablespoons
•	Green chillies,chopped	3-4
•	White pepper powder	1 tablespoon
•	Lemon juice	1 1/2 tablespoon
•	Butter,melted	for basting

Method
Grate one hundred grams of cottage cheese and cut the remaining into one and a half inch cubes. Slice each cottage cheese cube into three layers without cutting through. In a bowl mix khoya, saffron and salt. In another bowl mix grated cottage cheese, red chilli powder and salt. Take a cottage cheese cube, spread green chutney over the first layer, khoya mixture in the second layer and cottage cheese mixture in the third layer. Similarly treat the remaining cottage cheese cubes. Mix together hung yogurt, gram flour, ginger-garlic paste, coriander leaves, green chillies, white pepper powder and lemon juice in a deep bowl. Add the stuffed cottage cheese cubes and mix gently so that all the cubes are evenly covered with the marinade. Set aside for about an hour. Thread the cottage cheese cubes onto skewers keeping sufficient distance between each and roast in a tandoor or over a charcoal grill at moderate temperature for five to six minutes. You can also cook them on a hot tawa. Baste them with melted butter once in between. Serve hot with onion rings and lemon wedges.

Article Cradit:http://www.sanjeevkapoor.com/