Storm In My Kitchen

Cranberry-Orange Ice-cream 3 tablespoon dried cranberries 2 tablespoon orange peel + 1tablespoon sugar 1 small tetrapak amul fresh cream 3 tablespoon icing sugar Chop finely the peel of an orange and mix with sugar and keep for a day(or use 2 tablespoon candied orange peel) Drain the water from the cream by hanging in a muslin cloth under a container in the fridge overnight. Remove the cream to a bowl. Add three tablespoon of icing sugar, the candied orange and 3 tablespoon cranberry and beat until smooth and creamy. Pour into smaller bowls and garnish with more cranberries and freeze for atleast 3 hours.

Vada Pav For the vadas. Boil potatoes. Mash and add salt. Heat oil, add mustard when it sputters add finely chopped green chillies, garlic, curry leaves, turmeric and onion. Fry a bit. Add the mashed potato. Make small cutlet shapes and keep. Make a thick batter with besan, turmeric, salt, baking soda and water. Heat oil in a deep pan on a medium flame. When the oil is hot dip the potato cutlets into the batter and deep fry. For the green chutney. Grind one cup coriander leaves with one and half pod garlic, 6-8 green chillies and salt to a fine paste with a little water. Remove to a bowl and add a tablespoon of line juice. For the red chutney. Dry roast equal quantity of kashmiri red chilli, peanuts, coconut, garlic and a heaped tablespoon of sesame seeds. Grind coarsely with salt. Fried green chillies. Add dry fresh green chillies to the hot oil and fry a bit until the skin begins to blister. Remove and sprinkle salt. Assemble the vada pav by smearing a teaspoo